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---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon Roll-ups Categories: Appetizers, Untested Servings: 5 6 oz Cream cheese w/chives 25 ea Mixed grain sandwich bread 1 T Milk 25 ea Bacon cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Cheddar Olives Categories: Appetizers, Untested Servings: 24 1 c Cheddar cheese; grated 1/8 ts Cayenne pepper 2 T Butter; softened 24 ea Pimiento-stuffed olives (a 3 1/2 c Flour Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives. a 1969 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean and Garlic Dip Categories: Dips, Untested, Mexican Servings: 4 2 c Beans; pinto 1 ea Garlic clove; finely choppe 1/4 c Mayonnaise or salad dressing 1 1/2 ts Red chiles; ground * Pinto beans can be home cooked or canned. ~--- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blue Cheese Dip Categories: Appetizers, Dips Servings: 4 2 oz Blue cheese; crumbled 1/2 c Sour cream 1/2 c Mayonnaise Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buffalo Chicken Wings Categories: Poultry, Snacks Servings: 4 2 1/2 lb Chicken wings 1 ts Vinegar; optional 1/4 c Butter 1 x Vegetable oil 3 ts Durkees hot sauce Fat grams per serving: Approx. Cook Time: :20 Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven brioler or BBQ. Trim off wing tips. Separate wings into 2 sections. slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. less fattening than the traditional deep fried version from The Complete Book of Chicken Wings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Celery Cranberry Relish Categories: Christmas Servings: 1 1 lb Cranberries 2 c Celery; chopped 1 ea Apple; unpeeled, cored 1 1/2 c Sugar Fat grams per serving: Approx. Cook Time: none Coarsely chop cranberries, celery and apple. Stir in sugar and lemon juice. Cover and refrigerate. Best if made at least a day ahead. from Homemaker's magazine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Ball Categories: Appetizers, Spreads Servings: 12 1/2 lb Cheese; cheddar ,grated 1 ts Worchestershire sauce 1 pk Cream cheese; small (4 oz), 1 x Tabasco sauce 2 ts Onion; grated 1 x Nuts; chopped, reserve some 2 ts Ketchup or chili sauce Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigeate overnight. When ready to use, unmold, remove wrap and sprinkle with nuts. Serve with assorted crackers. from The Absolute Begineer's Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Toasts Categories: Appetizers, Easy Servings: 6 2 ea Eggs 1/4 ts Paprika 1/2 c Mayonnaise; bottled 1/8 ts Cayenne pepper 1 c Parmesan cheese 8 ea Bread; thin slices Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. In shallow bowl, whisk together eggs and mayonnaise. On plate combine grated cheese, paprika and cayenne. With cookie cutters cut out rounds or triangles from bread (or cut into strips). Dip bread in egg mixture and coat all over with cheese mixture, transferring to well buttered baking sheet. Bake in 400F oven for 12 minutes or till tops are golden, turn and bake for 3 minutes more. easy, from Gourmet Dec 1988 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Classic Lipton Onion Dip Categories: Dips, Untested Servings: 1 1 ea Lipton onion recipe 1 c Plain yogurt 1 ea Sour cream 2 ts Pickle relish 1/2 c Grated cheese 1 ts Worcestershire sauce Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn And Walnut Dip Categories: Appetizers, Dips, Untested Servings: 8 16 oz Cream cheese; softened, 2 pk 1/2 ts Salt 1/4 c Vegetable oil 1 x Pepper; dash of 1/4 c Lime juice 8 3/4 oz Corn; whole kernel, drained 1 T Red chiles; ground 1 c Walnuts; chopped 1 T Cumin; ground 1/4 c Onion; chopped, 1 small Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Vegetable Dip Categories: Dips, Untested Servings: 1 1/2 c Chilli sauce 1/2 ts Tobasco sauce 1/2 c Mayonnaise 1/2 ts Salt 1 c Garlic 1 ea Boiled egg, hard, chopped 1/2 ts Dry mustard 1 c Crab meat, drained 1 ts Worcestershire sauce Mix all ingredients together and let sit overnight. from Gail ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devilish Eggs Categories: Cajun, Appetizers, Untested Servings: 8 6 ea Hard boiled eggs 1 T Louisiana hot sauce 2 T Mayonnaise 1 T Pimentos; mashed 2 T Mustard; poupon 3 T Dill relish Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Feta Stuffed Pasta Shells Categories: Appetizers, Company, Microwave Servings: 1 48 ea Pasta shells; large 1/4 c Walnuts; finely chopped 3/4 c Feta cheese; crumbled 2 ts Parsley; fresh chopped 3/4 c Red pepper; finely diced 1/2 ts Oregano; dried 12 ea Olives; black pitted and fi Fat grams per serving: Approx. Cook Time: :05 In pot of boiling water, cook pasta sheels as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell. Microwave suffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham Pinwheels Categories: Appetizers, Untested Servings: 1 1 ea Cream cheese, softened 1 ds Worcestershire sauce 1 ts Onion, gratred 100 ea Ham, slices 1 ts Horseradish Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into one inch slices. Can be used with Corned Beef or Smoked Beef as well. from Gail ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Stuff Dipping Sauce Categories: Dips, Appetizers Servings: 4 1/3 c Pc spicy thai sauce (bangkok 2/3 c Pc szechwan peanut sauce Mix dressings together in small bowl. Serve with chicken fingers or whatever. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Iced Coffee Categories: Beverages Servings: 6 1/4 c Coffee; instant, regular or 1 ea Milk; cold 1/4 c Sugar or low calorie sweeten Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Irish Coffee Categories: Beverages Servings: 2 1 1/2 c Warm water 1 x Brown sugar to taste 1 T Instant coffee crystals 1 x Dessert topping * 1/4 c Irish whiskey * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ~--- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Madras Dip Categories: Dips, Appetizers, Untested Servings: 4 2 ea Eggs; hard boiled 1 ts Onion; grated 2 c Sour cream 2 T Green pepper; grated 2 c Curry powder 2 T Celery; grated Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Multilayered Mexican Dip Categories: Appetizers, Dips, Anne Servings: 1 1 c Refried beans; 14 oz 1/4 ts Hot pepper flakes 1 1/4 c Sour cream 1/3 c Green onions 1/4 ts Cumin; ground 1/2 c Olives; black sliced 1 x Hot pepper sauce 2 ea Tomatoes; chopped 1/3 c Onion; finely chopped 2 c Cheddar; shredded 1 ts Lime juice In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till sering time. Tortilla wedges may be used as dippers. from Canadian Living ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nachos Categories: Appetizers, Mexican, Snacks Servings: 4 6 oz Cheddar; shredded 1 x Tortilla chips; 6 ea Jalepeno chilies; ** Fat grams per serving: Approx. Cook Time: :04 * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ~--- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Olive Tapenade Categories: Appetizers, Dips, Untested Servings: 4 2 ea Anchovies 4 ts Parsley; dried, crushed 1 c Black olives; chopped 1/2 ts Salt 4 ts Worcestershire sauce 1 ts Garlic; minced 1/2 c Mayonnaise 3 ts Basil; fresh chopped, or 1/4 c Parsley; fresh, chopped, or 1 ts Basil; dried Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickle Roll Ups Categories: Appetizers, Easy, Company Servings: 1 1 ea Jars Pickles; dill 3 pk Smoked meat, thin sliced 1 pk Cream cheese Fat grams per serving: Approx. Cook Time: none Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls into wheels, the pickle will be surrounded by the cream cheese and then the meat. from Neil's mom, originally from Florida ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pita Crisps Categories: Appetizers, Fast Servings: 4 2 ea Pita breads (6" diameter) 2 ts Oregano 2 ts Margarine 4 T Grated parmesan cheese Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rip & Dip Categories: Dips, Untested Servings: 1 1 ea Bread; round, hollowed out, 1 c Water chestnuts, diced 1 pk Spinach; frozen, chopped 1/2 c Cheese; cheddar, grated 1 c Sour cream 1/4 pk Knorr swiss vegetable soup m 1 c Mayonnaise 1 ea Onion; small, diced Mix all ingredients except bread together and refridgerate until ready to serve. When ready to serve pour into hollowed out bread and serve with inside of bread ripped up and crackers. (Auntie Kay's Recipe) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scotch Eggs Categories: Eggs, Scottish, Untested Servings: 8 8 ea Eggs; hard boiled & peeled 1/2 ts Sage 1/4 c Flour 1/4 ts Salt 1 lb Pork sausage 2 ea Eggs; beaten 3/4 c Bread crumbs; dry 1 x Oil; vegetable Coat each hard cooked egg with flour.Divide sausage into 8 equal parts.Pat one part sausage around each egg to cover.Mix bread crumbs,sage and salt.Dip sausage coated eggs into beaten eggs.Roll in bread crumb mixture.Heat oil (1 1/2 to 2") in a 3 quart saucepan to 360 degrees. Fry eggs,4 at a time,turning occasionally,5 to 6 minutes;drain. Serve hot or cold. Serves 8. from R-Cuisine conference ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bruschetta, Lo Cal Categories: Appetizers, Low-cal, Untested Servings: 4 8 ea Bread slices; french or ita 1 ea Tomato; diced 2 ea Garlic cloves; halved 1 pn Oregano; dried 1 ts Oil; olive 1 pn Pepper 2 T Onion; minced 2 ts Parmesan cheese; optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Lamb Chops Categories: Main dish, Meats, Bar-b-q Servings: 4 1 c Red Current Jelly 1 c Poupon Mustard 1 ea Rack of Lamb 1 c White wine 1/2 c Butter 1/2 c Shallots (minced) 2 T Rosemary (crushed) Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Resturant) Categories: Bar-b-q, Main dish, Meats Servings: 8 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Bar-B-Q Pork Tenderloin Categories: Bar-b-q, Main dish, Meats, Oriental Servings: 8 8 lb Pork Tenderloin (boneless) 1 1/3 c Soy Sauce 2/3 c Oriental Toasted Sesame Oil 4 ea Minced garlic cloves (large) 1 T Ground Ginger (fresh) 1 T MSG (if desired) 19 oz Bottled Bar-B-Q Sauce Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spareribs with Mustard Sauce Categories: Bar-b-q, Creole/caju, Main dish, Meats Servings: 8 10 lb Spareribs 1 c Salt 1 c Cummin 1 c Black Pepper 1/3 c Cayenne Pepper 1/3 c Minced Garlic 1 c Brown Sugar 1/3 c Ground Horseradish 1/3 c Yellow Mustard 1/4 c White Wine 1 c Honey Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Tenderloin with Hawiian Sauce Categories: Bar-b-q, Main dish, Meats Servings: 8 6 lb Pork Tenderloin 2 qt Reduced Pork Broth 1 c Brown Mustard 1 c Yellow Mustard 1/3 c Horseradish 1/3 c Ketchup 1/3 c Brown Sugar 4 ea Cloves Minced Garlic (large) 1/3 c Salt 1/3 c Cummin 1/3 c Black Pepper 16 ea Small Red Potatoes 4 ea Carrots (stripped) 1 cn Pineapple Rings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Seafood Kabobs Categories: Appetizers, Bar-b-q, Seafood, Meats Servings: 4 1 lb Large Shrimp (deveined) 1 lb Freah Sea Scallops 1 lb Large Mushrooms 17 oz Bottled Bar-B-Q Sauce 1/4 c Honey 4 T Stone Ground Dijion Mustard 8 ea Wooden Skewers 2 lb Fresh Fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Unusual Chinese Grilled Shortribs Categories: Bar-b-q, Main dish, Meats, Oriental, Wine Servings: 4 4 ea Large, Meaty Shortribs 1/3 c Oriental Toasted Sesame Oil 4 1/2 T Peanut Butter 4 T Brown Sugar 2 1/4 T Curry Powder 3/4 c Soy Sauce 1/2 T Black Pepper (fresh cracked) 1/2 c Rice Sherry Wine 1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced) 10 ea Green Onions Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Pork Roast Categories: Bar-b-q, Creole/caju, Main dish, Meats Servings: 12 10 lb Boneless Boston Pork Roast 1 c Chopped Onion 3/4 c Choppped Garlic 1/2 c Tiger Sauce 1 t Chopped Parsley 1/2 c Worcestershire Sauce 2 T Steak Sauce (Lea & Perrins) 2 1/2 T Dry Mustard 1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste 3 T Brown Sugar MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Beans Categories: Bar-b-q, Vegetables Servings: 4 2 cn Pork & Beans (16 oz cans) 1/3 c Bottled Bar-B-Que Sauce 1/4 c Brown Sugar 1/4 c Golden Rasins 1/3 c Tart (Granny Smith) Apples 1/2 c Chopped Onion 8 ea Bacon Strips Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Rings Categories: Appetizers, Bar-b-q, Vegetables Servings: 8 8 ea Large Onions 1 1/2 c All Purpose Flour 4 T Corn Meal 4 T Onion Powder 2 t Salt 1 1/2 c Milk 1 ea Large Egg 1/2 c Water 1 T Orange Food Color Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish Marinade Categories: Cajun, Sauc Servings: 6 2 c Chablis wine 2 T Lemon juice 2 t Salt 2 T Creole mustard 1/2 t Ground cayenne pepper Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Comforting Barbecue Sauce Categories: Cajun, Sauc Servings: 25 4 c Onions, chopped 1 c Celery, chopped 1 c Bell pepper, chopped 1 c Fresh parsley, chopped 1 c Peanut cooking oil 2 T Garlic, chopped 3 c Steak sauce 1/2 c Louisiana hot sauce 3 c Ketchup 3 t Salt 1 c Southern Comfort Liquor In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Duck and Andouille Sauce Piquant Categories: Cajun, Main dish, Poult Servings: 12 1 c Olive oil (for roux) 3 c Plain flour (for roux) 3 c Onions, chopped 1 c Bell pepper, chopped 3 c Geen onions, chopped 2 c Parsley, chopped 1 x Water 2 T Garlic, finely chopped 3 c Chablis wine 1/2 t Dried mint, crushed 11 c Tomato sauce 3 T Lea & Perrins 6 t Louisiana hot sauce 5 t Salt 1 lb Andouille, sliced 1/4" thick 2 1/2 lb Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Sauce Piquant Categories: Cajun, Main dish, Poult Servings: 30 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 T Lea & Perrins 8 T Louisiana hot sauce 1 t Dried mint, crushed 6 T Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Liver in Mustard Sauce Categories: Cajun, Main dish, Mea Servings: 4 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 c Shallots, chopped 1 c Dry white wine 1 T Creole or poupon mustard Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajunized Oriental Pork Chops Categories: Cajun, Main dish, Mea Servings: 6 6 ea Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 c Dry white wine 1 c Bell pepper, chopped 1 c Onions, chopped 1 ea Clove garlic, chopped 3 T Soy sauce 1 cn Pinapple chunks (15 oz.) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Ribs Categories: Cajun, Main dish, Mea Servings: 4 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 t Chili powder 1 t Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Pork Chops Categories: Cajun, Main dish, Mea Servings: 8 1/2 c Water 1/4 c Vinegar 2 T Dry mustard 3 T Brown sugar 4 T Chili sauce 8 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackened (Cajun) Arctic Char Categories: Cajun, Main dish, Fi Servings: 4 1 ea Arctic char - 1 kg(4.5 lbs) 6 T Butter 2 ea Lemons, cut into wedges 1 T Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jim Echols' Cajun Spice Categories: Cajun, Sauc Servings: 6 1 T Paprika 1 t Salt 1 t Onion powder 1 t Cayenne powder 1 t Garlic powder 1 t Crushed chilies 1 t Ginger powder 3/4 t White pepper 3/4 t Black pepper 1/2 t Thyme 1/2 t Oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Newburg Categories: Cajun, Main dish, Fi Servings: 8 2 T Butter 2 T Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 t Salt 1/4 t Pepper 2 T Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 t Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Maque Choux Categories: Cajun, Main dish, Poult Servings: 4 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 t Salt 1 t Sugar 1 x Black pepper 2 T Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yeola's Bread Pudding Categories: Cajun, Desser Servings: 6 10 ea Slices stale bread 3 ea Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 cn (16 oz) fruit cocktail/juice 1 cn Pet milk (12 oz) 1 c Water 2 T Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bread Pudding with Whiskey Sauce Categories: Cajun, Desser Servings: 8 -------------------------------BREAD PUDDING------------------------------- 4 ea Slices stale bread 4 T Sugar 3 1/2 c Milk 4 ea Eggs, separatged 1 T Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) -------------------------------WHISKEY SAUCE------------------------------- 1/2 c Sugar 1/4 c Water 1/4 ea Block butter 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beans and Rice Categories: Cajun, Main di Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 t Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boiled Crabs Categories: Cajun, Main dish, Fi Servings: 4 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mayonnaise Categories: Cajun, Sauc Servings: 2 2 ea Egg yolks 1 t Salt 1 ea Garlic clove, minced 1/2 c Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 c High-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smothered Round Steak Categories: Cajun, Main dish, Mea Servings: 4 2 lb Round steak 2 t Salt 1/2 t Ground black pepper 1 t Ground red pepper 1 t Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Patout's Boiled Crawfish Categories: Cajun, Main dish, Fi Servings: 8 --------------------------------FOR THE BOIL-------------------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------------------------------SPRINKLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boiled Crawfish -- Justin Wilson Categories: Cajun, Main dish, Fi Servings: 10 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Patout's Hot Crab Dip Categories: Cajun, Appetize Servings: 1 1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 t Dried basil 1 t Dried thyme 2 t Salt 2 t Ground black pepper 1 t Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crawfish Chili Categories: Cajun, Main dish, Meats, Fi Servings: 16 2 lb Lean ground beef 2 lb Crawfish tails 1 t Garlic, chopped fine 2 t Salt 1 T Soy sauce 1 t Cayenne pepper 1 t Dried mint 1 T Dried parsley 3 T Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 t Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Creole Categories: Cajun, Main dish, Fi Servings: 6 2 lb Fresh shrimp, heads off 1 qt Water 1/2 c Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 t Salt 1 t Ground red pepper 1/2 t Ground black pepper 1/2 t Ground white pepper 1 T Fresh thyme or 2 t dried 1 T Fresh basil or 2 t dried 1 1/2 t Sugar 5 ea Bay leaves 1 c Green onions, chopped 1 c Parsley, chopped Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackened Redfish Categories: Cajun, Main dish, Fi Servings: 6 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 T Sweet paprika 2 1/2 t Salt 1 t Onion powder 1 t Garlic powder 1 t Ground cayenne pepper 3/4 t Ground white pepper 3/4 t Ground black pepper 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chicken Wings Categories: Cajun, Appetizers, Poult Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Pork Chops Categories: Cajun, Main dish, Mea Servings: 6 2 ea Med. apples coarsely chopped 7 T Unsalted butter 3 T Light brown sugar 1 t Vanilla extract 1/2 t Ground nutmeg -------------------------------SEASONING MIX------------------------------- 1 T Salt 1 t Onion powder 1 t Ground cayenne pepper 3/4 t Garlic powder 1/2 t White pepper 1/2 t Dry mustard 1/2 t Rubbed sage 1/2 t Ground cumin 1/2 t Black pepper 1/2 t Dried thyme leaves ---------------------------PORK CHOP INGREDIENTS--------------------------- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 c Chopped onions 1 c Chopped green bell peppers 2 t Minced garlic 1 cn (4 oz) diced green chilies 1 c Pork or chicken stock 1/2 c Very fine bread crumbs 1/2 c Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice, Apple and Raisin Dressing Categories: Cajun, Main di Servings: 8 -------------------------------SEASONING MIX------------------------------- 2 t Salt 1 1/2 t White pepper 1 t Garlic powder 1 t Dry mustard 1 t Ground cayenne pepper 1/2 t Black pepper ------------------------------RICE INGREDIENTS------------------------------ 1/4 c Vegetable oil 1 c Chopped onions 1 c Chopped green bell peppers 1/2 c Pecan halves, dry roasted 1/2 c Raisins 4 T Unsalted butter 1 1/2 c Uncooked rice (converted) 3 c Pork, beef or chicken stock 2 c Chopped unpeeled apples Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingersnap gravy Categories: Cajun, Sauc Servings: 6 -------------------------------SEASONING MIX------------------------------- 1 t Black pepper 1/2 t Salt 1/2 t White pepper 1/2 t Ground ginger 1/2 t Dried thyme leaves 1/4 t Rubbed sage 1/4 t Ground cayenne pepper 1/8 t Ground cumin ------------------------------MAIN INGREDIENTS------------------------------ 2 T Chicken, pork, or beef fat 2 T Unsalted butter 3/4 c Finely chopped onions 1/2 c Finely chopped celery 1/2 t Minced garlic 6 c Basic chicken stock 1 c Pan drippings from chicken 8 ea Gingersnap cookies 1 t Light brown sugar, to taste 1 t Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Big Mamou on Pasta Categories: Cajun, Main di Servings: 6 -----------------------------------PASTA----------------------------------- 6 qt Hot water 1/4 c Vegetable oil 3 T Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------------------------------SEASONING MIX------------------------------- 2 t Dried thyme leaves 1 1/4 t Ground cayenne pepper 1 t White pepper 3/4 t Black pepper 1/2 t Dried sweet basil leaves -----------------------------------SAUCE----------------------------------- 1 lb Unsalted butter plus 4 T Unsalted butter 1 c Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 t Minced garlic 3 1/4 c RICH chicken stock (see note 2 T Worcestershire sauce 1 T Tabasco sauce + 1 teaspoon 2 cn Tomato sauce (16 oz) 2 T Sugar 2 c Green onions,chopped vy fine ---------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 T Salt 1 1/2 t White pepper 1 1/2 t Garlic powder 1 1/4 t Ground cayenne pepper 1 t Black pepper 1 t Cumin (optional) 1/2 t Dried sweet basil leaves 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce Categories: Cajun, Sauc Servings: 5 -------------------------------SEASONING MIX------------------------------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Louisiana Roast Beef Categories: Cajun, Main dish, Mea Servings: 6 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 T Unsalted butter 1 t Salt 1 t White pepper 3/4 t Black pepper 3/4 t Minced garlic 1/2 t Dry mustard 1/2 t Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Prime Rib Categories: Cajun, Main dish, Mea Servings: 6 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 ea Onions, thinly sliced --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 T Plus 1 tsp, salt 1 T Plus 2 tsp, white pepper 1 T Plus 2 tsp, fennel seeds 1 T Plus 3/4 tsp, black pepper 2 1/2 t Dry mustard 2 1/2 t Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Chocolate Applesauce Cake Categories: Chocolate, Fruits, Cakes, Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 2 c Sugar 1/2 c Cocoa; Baking 2 ea Eggs; Large 2 t Baking Soda 1 t Vanilla 1 t Cinnamon; Ground 1 c Applesauce 1 t Salt 1 c Buttermilk 3/4 c Vegetable Shortening 1/3 c ;Boiling Water --------------------------CHOCOLATE FLUFF FROSTING-------------------------- 2 oz Unsweetened Chocolate 1 t Vanilla 1/2 c Confectioners' Sugar; Sifted 2 ea Egg Whites; Large 1/4 c Butter Or Margarine;Softened 1 c Confectioners' Sugar; Sifted Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: West Haven Chocolate Cake Categories: Chocolate, Cakes, Fruits, Desserts Servings: 16 8 oz Dates; Pitted, Chopped 1 c Shortening; Vegetable 1 t Baking Soda 1 c Sugar 1 c ;Boiling Water 2 ea Eggs; Large 1 3/4 c Flour; Unbleached, Sifted 6 oz Semisweet Chocolate Chips 2 T Cocoa; Baking 1/2 c Walnuts; Chopped 1/2 t Salt Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Victory Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 16 2 c Flour; Unbleached, Sifted 1/3 c Sugar 1/2 c Cocoa; Baking 1 1/2 c Corn Syrup; Dark 2 1/4 t Baking Soda 3 ea Eggs; Large, Separated 3/4 t Salt 1 1/2 t Vanilla Extract 3/4 c Shortening; Vegetable 1 c Coffee; Cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 16 1 1/2 c Sugar 1 c Butter Or Regular Margarine 1 c Flour; Unbleached, Sifted 1 c ;Water 3/4 c Whole Wheat Flour; Stirred 1/4 c Cocoa; Baking 2 t Baking Soda 2 ea Eggs; Large, Beaten 1 t Salt 1/2 c Sour Cream -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 1 lb Confectioners Sugar; (1 Box) 6 t Milk 1 t Vanilla Extract 1/4 c Cocoa; Baking Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mayonnaise Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 16 3 c Flour; Unbleached, Sifted 1 1/2 c Mayonnaise Or Salad Dressing 1/3 c Cocoa; Baking 1 1/2 c Sugar 3 t Baking Soda 1 1/2 c ;Cold Water 1/2 t Salt 1 1/2 t Vanilla Extract -------------------------FLUFFY CHOCOLATE FROSTING------------------------- 1 c Brown Sugar; Packed 1/3 c Chocolate Chips; Semisweet 3 T Half And Half Or Light Cream 1/2 t Vanilla Extract 3 T Butter Or Regular Margarine Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Magic Cake Categories: Chocolate, Cakes, Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 2 ea Eggs; Large 2 c Sugar 1/2 c Vegetable Oil 3/4 c Cocoa; Baking 1 c Coffee; Black, Strong 2 t Baking Soda 1 c Buttermilk 1 t Baking Powder 1 t Vanilla Extract 1 t Salt --------------------------HUNDRED DOLLAR FROSTING-------------------------- 1/4 c Butter Or Regular Margarine 1 T Vanilla 3 oz Semisweet Chocolate;3 blocks 1 T Lemon Juice 1 ea Egg; Large 1 c Walnuts; Chopped 2 c Confectioners' Sugar Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 2 ea Eggs; Large 1/4 c Cocoa; Baking 1 t Vanilla Extract 1 t Baking Soda 1/2 c Buttermilk 1 t Salt 2 c Zucchini; Unpeeled, Grated 1/2 c Butter Or Regular Margarine 6 oz Semisweet Chocolate Chips 1/2 c Vegetable Oil 3/4 c Walnuts; Chopped 1 3/4 c Sugar Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beet Chocolate Cake Categories: Chocolate, Vegetables, Cakes, Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 1 c Vegetable Oil 1 1/2 t Baking Soda 1 1/2 c Beets; Pureed 1/2 t Salt 2 oz Unsweetened Chocolate; * 1 1/2 c Sugar 1 t Vanilla Extract 3 ea Eggs; Large 1 x Confectioners' Sugar; Sifted * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Sauerkraut Cake Categories: Chocolate, Vegetables, Cakes, Desserts Servings: 16 2 1/4 c Flour; Unbleached, Sifted 1 1/2 c Sugar 1/2 c Cocoa; Baking 3 ea Eggs; Large 1 t Baking Powder 1 t Vanilla 1 t Baking Soda 1 c ; Water 1/4 t Salt 2/3 c Sauerkaraut; * 2/3 c Butter Or Regular Margarine -------------------------CREAMY CHOCOLATE FROSTING------------------------- 1 oz Semisweet Chocolate 1 c Confectioners' Sugar 3 oz Cream Cheese; Softened 1/8 t Salt 1 T Milk 1/2 t Vanilla extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Chocolate Layer Cake Categories: Chocolate, Cakes, Desserts Servings: 12 2 c Flour; Unbleached, Sifted 3/4 c Sour Cream 2 c Sugar 1 t Vanilla Extract 1 1/4 t Baking Soda 2 ea Eggs; Large 1/2 t Baking Powder 1 c ;Water 1 t Salt 4 oz Baking Chocolate 1/4 c Vegetable Shorteneing ----------------------------------FROSTING---------------------------------- 1/3 c Butter Or Regular Margarine 1/2 c Sour Cream 3 c Confectioners' sugar 3 oz Baking Chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old World Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 12 1 1/2 c Cake Flour; Sifted 3/4 t Salt 1 1/4 c Sugar 2/3 c Vegetable Shortening 1/3 c Cocoa; Baking 1 c Buttermilk 1 T Instant Coffee 1 t Vanilla Extract 1 1/3 t Baking Soda 2 ea Eggs; Large --------------------------SWEETENED WHIPPED CREAM-------------------------- 1 c Heavy Whipping Cream 1 t Vanilla Extract 2 T Sugar Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Egyptian Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 12 1 3/4 c Flour; Unbleached, Sifted 1/2 c Butter Or Regular Margarine 2 t Baking Powder 1 c Sugar 1 t Cinnamon; Ground 2 ea Eggs; Large 1/8 t Cloves; Ground 1 t Vanilla Extract 4 oz Semisweet Chocolate 1/2 c Milk 1/2 c ; Brewed Strong Coffee ---------------------------CINNAMON WHIPPED CREAM--------------------------- 2 c Heavy Whipping Cream 2 t Vanilla Extract 1/4 c Sugar 1/2 t Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mile-High Chocolate Cake Categories: Chocolate, Cakes, Desserts Servings: 16 1/2 c Cocoa; Baking 2 ea Eggs; Large 1/2 c ;Hot Water 2 t Vanilla Extract 2 t Baking Soda 2 1/2 c Flour; Unbleached, Sifted 1/2 c Vegetable Shortening 1 c Buttermilk 2 c Sugar -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 1 t Vanilla Extract 1 oz Baking Chocolate 1 t Lemon Juice 1 lb Confectioners' Sugar; Sifted 3 T Milk 1 ea Egg White; Large Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Chocolate Cake Categories: Chocolate, Cheese/eggs, Cakes, Desserts Servings: 12 2 c Cake Flour; Sifted 1/4 c ;Hot Water 1 1/2 t Baking Soda 4 oz Baking Chocolate 1 t Salt 1/4 c Vegetable Shortening 6 oz Cream Cheese 3 ea Eggs; Large 1/2 c Vegetable Shortening 3/4 c Milk 2 t Vanilla Extract 1 T Milk 6 c Confectioners' Sugar; Sifted Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Vinegar Cake Categories: Chocolate, Cakes, Desserts Servings: 9 1 1/2 c Flour; Unbleached, Sifted 1 t Vanilla Extract 1 c Sugar 1 T Vinegar 3 T Cocoa; Baking 5 T Butter Or Regular Margarine 1 t Baking Soda 1 c ;Water 1/2 t Salt --------------------------MOCHA CHOCOLATE FROSTING-------------------------- 1 3/4 c Confectioners' Sugar 3 T Coffee; Brewed, Hot 3 T Cocoa; Baking 1/2 t Vanilla Extract 3 T Butter Or Regular Margarine Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond Ricotta Custard Categories: Desserts, Company, Original Servings: 4 1 c Ricotta cheese 1/2 ts Almond extract 1 c Evaporated milk Cinnamon or nutmeg 3 Eggs; beaten 1 T Lemon juice 3/4 c Sugar 1 tb Almonds; thin sliced Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients. Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds on top. Set casserole dish inside larger pan partially filled with hot water. Cook 45 minutes at 350F. To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired. I won a microwave oven with this recipe Source: my own award winning recipe posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cinnamon Muffins Categories: Muffins, Easy, Kids Servings: 1 1 Egg 2/3 c Milk 2 c Bisquick baking mix 2 T Oil; vegetable 3/4 c Apple; peeled & finely chop 2 ts Cinnamon; ground 1/3 c Sugar Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes. MAKES: 12 muffins posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Nut Coffee Cake Categories: Coffee cake Servings: 1 1/2 c Shortening 1 c Sour cream 1 c Sugar 2 c Apple; finely chopped 2 Eggs Topping: 1 ts Vanilla 1/2 c Nuts; chopped 2 c Flour 1/2 c Brown sugar; packed 1 ts Baking powder 1 ts Cinnamon; ground 1 ts Baking soda 2 T Butter; melted 1/4 ts -Salt Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 350F. In mixing bowl, cream together shortening and sugar. Add eggs and vanilla, beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with sour cream. Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle nut mixture evenly over batter. Bake 350F for 35-40 minutes. Source: AWARE Cookbook II (Nancy Fisher) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Zucchini Cake Categories: Cakes Servings: 1 2 Egg 3/4 c Flour 1 c Carrot; grated 1 ts Baking powder 1 c Sugar 1 ts Baking soda 1 c Zucchini; grated 1 ts Cinnamon 2/3 c Oil 3/4 ts -Salt 1/4 c Coconut; shredded -----------------------------CREAM CHEESE ICING----------------------------- 1 pk Cream cheese; 4 oz 2 c Icing sugar 1/4 c Butter 1 ts Vanilla 1 ts Orange rind; grated CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool. ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate No Bake Cookies Categories: Cookies, Heritage, Kids Servings: 1 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c -Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's Terrill's recipes Source: grandma (via mom) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Bars Categories: Dad, Bars Servings: 1 1/2 c Brown sugar; packed 1/4 c Sugar; granulated 1/4 c Butter 1 T Lemon juice 1 c Bisquick baking mix 2 ts Milk 1/2 c Walnuts; chopped 1/2 ts Vanilla 1 pk Cream cheese; 8 oz softened 1 Egg Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. Grease 8" square pan. Mix brown sugar and butter till well blended. Stir in Bisquick and walnuts till mixture is crumbly; reserve 1 cup. Press remaining mixture in pan with fingers. Bake 12 minutes. Mix cream cheese and granulated sugar; beat in remaining ingredients till smooth. Spread cream cheese mixture over layer in pan; sprinkle with crumbly mixture. Bake till centre is firm, about 25 minutes. NB. Results aren't always consistent (sometimes it's too crumbly or the bottom layer sticks in the pan). However, it's Dad's favorite recipe. Source: Bisquick book posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Danish Apple Cake Categories: Cakes, Heritage Servings: 1 1 Egg 1/2 ts -Salt 3/4 c Sugar 1 ts Baking powder 1/2 ts Vanilla 1 c Apple; chopped 2 tb Butter; melted 1/2 c Nuts; chopped 2/3 c Flour Cinnamon & nutmeg Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes. Source: mom posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Double Chocolate Banana Snack Cake Categories: Cakes, Dad Servings: 1 2 c Flour; all purpose 1/2 c Banana; mashed ripe 1 c Sugar 1/3 c Butter; melted 2 T Cocoa; unsweetened 1 T Lemon juice 1 ts Baking soda 1 ts Vanilla 1/2 ts -Salt 3/4 c Chocolate chips; semisweet 3/4 c Milk Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar. Source: the Cooking with Milk calendar posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fdr's Favorite Pecan Pie Categories: Pies, Southern Servings: 8 1 Pastry for 9" pie 3 Eggs; well beaten 1 tb Butter 1 ts Vanilla 1 c Sugar; brown 1 c Pecans; halved or pieces 1 c Corn syrup Fat grams per serving: Approx. Cook Time: :50 Precook 9" pastry shell for 5 minutes at 425F. (I use Speedy Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared crust and bake in 350F oven till filling is firm, about 40 to 50 minutes. Cool before cutting. (I don't know whether FDR really liked this but it's in the title! Source: Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Loaf Categories: Breads, Desserts, Heritage Servings: 1 1/4 c Red &green candied cherries 2 Eggs 1/4 c Nuts 1/3 c Milk 1/4 c Mixed peel 1/2 ts Vanilla 1 3/4 c Flour; sifted 1/2 ts Almond extract 2 ts Baking powder 6 tb Shortening; melted 1/2 c Sugar; white Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat eggs till light and fluffy. Add in milk, vanilla, almond extract and shortening. Add fruit to flour and mix well. Make hole in dry ingredients and egg mixture. Bake in greased loaf pan, lined with wax paper 35 minutes at 350F. One of mom's recipes, originally came from a neighbour from Newfoundland. packs well for lunches and is not too sweet. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Squares Categories: Dad, Bars, Can living Servings: 1 1 c Flour; all purpose flour 2 tb Flour; all purpose 1/2 c Butter 1/2 ts Baking powder 1/4 c Brown sugar; firmly packed 3 Eggs, lightly beaten 1 c Sugar; granulated 2 ts Lemon rind; grated (optiona 3 tb Lemon juice Icing sugar Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. BASE: In food processor or using pastry blender, blend flour, butter and brown sugar till crumbly. Press in 9" square pan. Bake in 350F oven for 15 minutes. TOPPING: stir together sugar, juice, flour, baking powder, eggs and 1 tsp of the rind. Pour over baked base, return to 325F oven for 25 to 30 minutes or till lightly browned and firm to touch. Let cool completely in pan. Just before serving, lightly dust with icing sugar and sprinkle with remaining lemon rind. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pear Bread Pudding Categories: Heritage Servings: 6 1/2 c Raisins 4 c Bread; white, coarsely torn 1/4 c Rum or 1 tsp rum extract & w 3 c Milk -Rum extract & 1 tsp water 1 c Cream; or evaporated milk 2 c Pears; peeled, sliced, ripe 3 Eggs 1/2 c Sugar 1 ts Vanilla Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes. Source: mom's recipe, similar to a recipe her Aunt Truie served posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Tart Categories: Pies, Elisabeth Servings: 1 1 c Flour; all purpose 1 tb Lemon juice 1 tb Sugar; granulated 3 tb Cornstarch 6 tb Butter; cold 3/4 c Sugar; granulated 1 Egg yolk 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. Source: Anne of Green Gables Cookbook posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Dream Categories: Desserts, Anne, Staebler Servings: 1 -----------------------------------CRUST----------------------------------- 1 c Flour 1/4 c Butter 5 T Sugar ----------------------------------TOPPING---------------------------------- 2 Eggs 1/4 ts -Salt 1 1/2 c Sugar 2 c Rhubarb; fresh, diced 1/4 c Flour Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown. Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Krispie Squares Categories: Kids, Candy Servings: 1 4 tb Butter 5 c Rice krispie cereal 4 c Marshmallows or 10 oz Fat grams per serving: Approx. Cook Time: :05 Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares. VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut butter to marshmallows melt 2 squares chocolate with marshmallows for Christmas: add green food colouring (if desired), shape into "trees" or press into buttered ring or small Bundt mold. Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Speedy Pat-in Pastry Categories: Pies, Staebler Servings: 1 1 1/2 c Flour 1/2 c Oil; corn 1 1/2 ts Sugar 3 T Milk; cold 3/4 ts -Salt "I could never never make a good pie crust. My crusts were always tough or crumbly, no matter what recipe I'd try. Whenever we had a family get-together and I'd offer to make a pie, my sister or my niece would say, "No, Ednie, don't bother. You bring the vegetables, I'll make a pie." But since my sister Norm gave me her recipe for a pat-in pie crust, I've had incredible success! Every time! The family no longer reject my offerings. My crust are crisp and tasty and golden. The edges may not be perfectly fluted like Norm's are but that's not important. Pat-in crust is so easy to make. I put all the ingredients into my food processor, give them a brief whirl, and pour the mixture into a pie plate. I pat it firmly ~ around the edges first, then through the middle - and that's it. No rolling or wasting bits of pastry, and so fast that it can be done in five minutes. Norm doesn't mix her crust in her food processor. She let her husband, Ralph, blend the ingredients with a fork in the pie plate. Then he can proudly say he made it..." Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and milk in measuring cup and beat with fork till creamy. Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork till flour is completely dampened. Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen. If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until golden. Fill If you're fussy, press it down with a pie plate. Flute the edges. Source: Edna Staebler's Schmecks cookbooks NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a 9" X 13" cake pan, spread the filling over it and when baked, cut into 12 squares. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Salad Categories: Salads, Pasta, Mom, Can living Servings: 8 1 Cauliflower,small 1 Green pepper; diced -in small flowerettes 1 c Black olives 3 Carrots; large, thinly slic 2 1/2 c Pasta; rotini ----------------------------------DRESSING---------------------------------- 1 1/4 c Oil; vegetable or corn 1 T Sugar; granulated 3/4 c Vinegar, cider - salt & pepper 2 Garlic cloves; peeled & min In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary. Source: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brussel Sprouts And Chestnuts Categories: Vegetables, Holiday Servings: 6 1 1/2 lb Brussel sprouts 1/2 ts Cumin 1/2 lb Chestnuts 1 c Chicken broth 1/2 ts Rosemary 1 T Cornstarch 1/2 ts Tarragon Fat grams per serving: Approx. Cook Time: 40 Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables. Source: Neil's Mom (Toronto Sun orig) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Roll Casserole Categories: Casseroles, Meats, Everyday Servings: 4 1 lb Hamburger 1/2 c Rice; uncooked, converted, 1 T Oil 1 cn Tomato soup; 10 oz 1 Onion; sliced thin 1 cn -Water 1/8 ts Pepper 3 c Cabbage; shredded Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 325F. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup and water. Put cabbage in baking dish, pour rest over it and do NOT stir. Bake in 325F oven for 1 hour, uncovered. Tastes likes cabbage rolls but without the bother posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cashew Chicken Chop Suey Categories: Poultry, Microwave Servings: 4 2 Chicken breasts;boneless, c 1/4 c -Water 1/2 c Celery; thin sliced 1 c Chicken broth 1 Onion; small, thinly sliced 1 1/2 c Bean sprouts; fresh 3 tb Soya sauce 1 cn Water chestnuts; 8 oz, drai 1 ts Ginger; fresh minced 1 cn Bamboo shoots; drained 1/8 ts Pepper 1 c Mushrooms; fresh sliced 3 ts Cornstarch 1/2 c Cashews Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. Source: my microwave cooking class. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Celery With Pine Nuts Categories: Vegetables, Easy, Italian Servings: 4 1 Celery; large bunch 4 tb Butter 1 Onion; small chopped -Salt & pepper 1/2 c Pinenuts; toasted 1 tb Parsley; chopped italian Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve immediately. Source: _Italian Fast & Fresh_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken And Apple Saute Categories: Poultry Servings: 4 4 ts Oil; vegetable 1 c Apple juice 2 Apples; tart thin sliced, u 1 tb Vinegar; cider 1 Onion; sliced 1 tb Cornstarch 1/2 ts Thyme; dried -Salt & pepper 4 Chicken breasts; boneless s Fat grams per serving: Approx. Cook Time: :20 In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken. source: Canadian Living cooking collection (from gas station giveaway) posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chunky Pizza Soup Categories: Soups, Kids, Fast, Can living Servings: 4 1 tb Oil; vegetable 1 c Stock; beef 1 Onion; chopped small 1 c Pepperoni; thin sliced 1/2 c Mushrooms; sliced 1/2 ts Basil; dried 1/4 c Green peppers; slivered 1 c Cheese; mozzarella shredded 1 c Tomatoes; undrained Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Company Microwave Rice Categories: Rice, Microwave, Company Servings: 4 1 c Rice; unconverted, uncooked 3 tb Soy sauce 2 tb Butter 1 c Bouillon; chicken 1/3 c Celery; finely chopped 1/2 c Mushrooms; fresh sliced 1/3 c Green onion; finely chopped 1/2 c Peas; frozen Fat grams per serving: Approx. Cook Time: :16 Combine rice and butter and cook, uncovered on HIGH (100%) for 4 to 6 minutes or till rice has browned. Stir 2 times while cooking. Add celery and green onions and cook an additional minute. Add remaining ingredients except mushrooms and peas. Stir well and return to microwave. Stir and let stand covered for 10 minutes. If mushrooms and peas are done, serve. If not, microwave 3-5 minutes to complete. Fluff and serve. from my microwave cooking class posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Dill Meatballs Categories: Microwave, Fast, Meats, Everyday Servings: 4 1 lb Hamburger 1/2 ts Salt 1 Egg 1/2 ts Dry mustard 1/4 c Onion; chopped 1/4 ts Garlic powder 1/4 c Breadcrumbs; dry Pepper -----------------------------------SAUCE----------------------------------- 1 c Milk 1/2 ts Dill; dried 2 tb Butter 1/2 ts Paprika 2 tb Flour 1/4 ts -Salt Fat grams per serving: Approx. Cook Time: :15 Combine all meatball ingredients in medium bowl. Shape mixture into 20 meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes. Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside. In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper. Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle with remaining paprika. Serve over hot buttered noodles. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Great Antipasto Categories: Appetizers, Italian, Anne Servings: 1 2 c Carrots; chopped 1 c Black olives; sliced 1 c Green pepper; chopped 1/2 c Onions; small, pickled, cho 1 c Cauliflower; florets, cut i 1/2 c Artichoke hearts; jar of ma 1 c Mushrooms; quartered 1 c Tomato sauce; or 8 oz can 1/2 c Celery; chopped 3/4 c Ketchup 2 Tomatoes; chopped and seede 3 tb Oil; olive In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers. Source: Canadian Living Magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Tuna Pie Categories: Fish, Easy Servings: 4 1 cn Tuna; 8 oz - drained 1 c Bisquick baking mix 1/3 c Celery; thinly sliced 1/2 ts Lemon rind; grated 2 c Cheese; cheddar, shredded 1 ts Lemon juice 1/4 c Green onions; sliced, opt. 1/4 ts -Salt 1 1/2 c Milk 1/8 ts Pepper 4 Eggs 1 Garlic clove; crushed : Approx. Cook Time: :40 Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Chicken Categories: Poultry, Anne, Kane Servings: 4 3 lb Chicken pieces 1/4 c Vegetable oil 3/4 c Lemon juice 1 tb Lemon juice Flour for dredging 1 Lemon; sliced thin 1/2 ts -Salt 3 tb Brown sugar -Pepper 1/2 c Chicken stock Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold. Great for picnics. Source: The Toronto Sun, Marion Kane posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Tuna Pasta Categories: Kids, Fish, Pasta, Everyday Servings: 4 4 ts Butter 18 Black olives,pitted & sliced 1 ts Oil; olive 2 cn Tuna; chunk,drained 4 lg Garlic cloves, chopped Pasta; penne , cooked anddr 1/8 c Lemon juice 4 ts Butter (add at end) 3 ts Capers, drained Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Magic Pan Orange Almond Salad Categories: Salads Servings: 6 1/4 c Almonds; slivered 1 c Mandarin oranges; drained 1 2 Onions; green, chopped 1/2 c Mushrooms; sliced (optional 1 Lettuce; romaine ----------------------------------DRESSING---------------------------------- 1 tb Sugar -Salt & pepper 1/2 ts Tarragon; dried 1/8 ts Tabasco sauce 1/3 c Oil; vegetable 1 Egg yolk Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended. MAKES : 1 cup Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge. Source : _Best Recipes Under the Sun_, from now defunct restaurant posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Microwave Salmon Ring Categories: Fish, Microwave, Fast Servings: 4 1 cn Salmon; 15 oz 1 Onion; small minced 1 Egg; lightly beaten 1 ts -Salt 1 c Breadcrumbs 1/4 ts -Pepper 1/4 c Sour cream or whipping cream 1 Lemon; juice & rind 1/2 ts Curry powder -----------------------------------SAUCE----------------------------------- 2 tb Butter 1 c Milk 2 tb Flour 3 ts Dill; chopped fresh or dill Fat grams per serving: Approx. Cook Time: :15 LOAF: Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened. from my microwave cooking class posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta With Walnuts Categories: Pasta, Microwave, Fast Servings: 4 1 lb Fettucini; green preferably 1/4 c Oil Pepper 2 Garlic cloves; minced 2 Onions; thinly sliced 1 c Parmesan; grated 2/3 c Sour cream 2 tb Butter Cook fettucini conventionally on stove and drain. Microwave directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2 minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2 to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss cooked fettucini in butter and top with walnut sauce. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Noodles Categories: Pasta, Salads, Kids Servings: 1 8 oz Pasta; linguine (1 package) 1 ts Sugar 3 ts Peanut butter 1/2 ts Vinegar; white wine 1/2 ts -Salt 2 Garlic cloves; minced 2 tb Soy sauce 1 ts Onion; grated or minced 1 tb Sesame oil (can substitute o Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quickie Pasta Bake Categories: Casseroles, Pasta, Everyday Servings: 4 1 lb Pasta; penne, rotini or she 1 ts Oregano; dried 1 tb Oil; vegetable -Salt & pepper 1 Onion; chopped 2 c Cheese; grated, any type 1 cn Tomatoes; 28 oz, crushed or Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition from The Toronto Sun posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Reuben Casserole Categories: Neil, Microwave, Fast, Everyday Servings: 6 2 c Swiss cheese; shredded 1/4 c Mayonnaise & dash ketchup, 1/2 c Mayonnaise -relish 1 cn Sauerkraut; rinsed & draine 2 Tomatoes; sliced (optional) 2 tb Butter 1 Green pepper; cut in rings 1 cn Corned beef; chopped, 12 oz 1/4 c Bread crumbs 1/4 c Thousand island dressing or: Fat grams per serving: Approx. Cook Time: :12 Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese. Combine mayonnaise and Thousand Island dressing (or substitute made with mayo, ketchup and relish) to equal 3/4 cup ) and spread over cheese. Top with tomatoes or green pepper. Melt butter in microwave and blend with bread crumbs, spread over top. Cook 12 minutes on HIGH (100%). quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B. serving are very generous, could serve 6 posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Reuben Meatloaf Categories: Neil, Meats, Microwave Servings: 4 1 lb Ground beef, crumbled Pepper 1 c Breadcrumbs; soft, preferab Filling: 1/2 c Thousand island dressing 1 cn Sauerkraut; 8 oz 1 Egg 1 oz Corned beef (from can), chop 1/2 ts Caraway seed (optional) 1/2 c Cheese; swiss, shredded Fat grams per serving: Approx. Cook Time: :20 Combine all meat mixture ingredients in medium bowl. Press 1/2 of mixture in bottom of loaf pan. Make slight indentation, lengthwise down centre of meat loaf. Combine all filling mixture and put in indentation. Top with remaining meat mixture, pressing to enclose filling and sealing edges. Cook at HIGH (100%) 13-18 minutes or till firm and temperature is 145F. Let stand covered for 5 minutes. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snow Pea And Red Pepper Salad Categories: Salads, Anne Servings: 10 1 1/2 lb Snow peas 1/3 c Sesame seeds; toasted, opt. 1 lb Mushrooms 1 tb Sugar 2 Peppers; red sweet 1 ts -Salt 3 Garlic cloves; finely chopp 1 c Oil 3 tb Vinegar; white wine 3 tb Lemon juice Remove strings and tops from snow peas. Blanche for 1 minute in boiling water. Drain immediately and plunge into ice water to make them crisp. Drain again and dry. Slice mushrooms. Dice peppers into small pieces. Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While beating by hand or in processor, add oil slowly in stream. Toss veggies together. Just before serving, toss in sesame seeds, dressing and veggies together. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tamale Casserole Categories: Vegetarian, Casseroles, Can living Servings: 8 1/2 c Butter; softened 1 ts Cumin 1 1/2 c Cornmeal 1/4 ts -Salt 1 c Flour; all purpose ----------------------------------FILLING---------------------------------- 1 cn Kidney beans; 14 oz, draine 1 ts Dried oregano 2 Garlic cloves; minced 1/2 ts Allspice 1/4 ts -Salt 1 Hot chili pepper; seeded & 1 cn Tomato sauce; 14 oz 1 Onion; chopped Fat grams per serving: Approx. Cook Time: 1:00 In bowl, beat butter till creamy; beat in cornmeal, flour, cumin and salt till blended. Gradually beat in water; set aside. Filling: In bowl, combine beans, garlic, salt, tomato sauce, oregano, allspice, hot chili pepper, green pepper and onion. Spread half of cornmeal batter in greased 8 cup (2 Litre) shallow casserole. Spread with bean mixture; spread remaining batter over top. Bake in 325F oven for about 1 hour or till batter has set. Tastes like tamales, cheap and filling. Source: Canadian Living's gas station cookbook posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tuna Fish Curry Categories: Fish, Fast, Kids, Everyday Servings: 4 2 ts Oil 1 cn Tomato sauce (8 oz) or 1 cup 2 ts Curry powder 2 tb Apple juice 1 Apple; peeled & chopped 2 c Hot cooked rice 1 cn Tuna; drained - 8 oz Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice. Source: _Wok Cookery_ by Ceil Dyer posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mocha Fudge Categories: Candy, Easy, Original Servings: 1 1/2 c Cocoa 1/2 c Butter 3 1/2 c Icing sugar 2 T Coffee; very strong 1/4 c Whipping cream 1/2 c Pecans; coarsely chopped Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares. My own recipe, honorable mention 1989 Sherway Gardens Chocolympics ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Noodles Kugel Categories: Desserts, Jewish, Burrows Servings: 1 1/2 lb Noodles; broad egg 2 tb Shortening 3 Eggs 3/4 c Raisins; chopped seedless 3/4 c Sugar 1/2 c Walnuts; chopped 1 tb Lemon juice 1/2 c Bread crumbs Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 400F. Cook noodles in boiling salted water till tender but not soft. Drain well and rinse under hot water tap. Beat eggs with sugar and lemon juice. Mix well with noodles. Melt shortening and coat baking dish with it and pour into dish. Turn half of mixture into dish, cover with raisins and walnuts, then add rest of mixture and top with crumbs. Bake 45 minutes at 400F. Source: Marion Burrows-De Gustibus posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Brocolli Frittata Categories: Eggs, Can living Servings: 4 2 T Butter 1/2 ts -Salt 1/2 Onion; chopped 3/4 c Mozzarella; cubed 1 Garlic clove; minced 2 ts Parsley; minced 2 c Brocolli florets; cooked 2 ts Onion green tops; 6 Eggs 1/4 Sl Red sweet red pepper (opt In 10" skillet over med heat, melt butter, add onions & garlic. Saute till tender, about 3 min. Place florets over onions. Whisk together eggs with salt, pepper & cayenne. Stir in mozzarella, parsley & green onion. Pour gently over brocolli. Increase heat to med-high. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath & set. When edges are firm but top is still moist, cover skillet with large plate, turn over together & slide frittata into skillet, cooked side up or till bottom is set. Transfer to heated serving dish & cut into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red pepper chunks to onion & garlic. Saute together till onions are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture, substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together till vegs are tender & moisture has evaporated about 6 min. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg. VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh spinach. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 min, stirring midway if needed. Drain in colander, pressing out excess moisture;chop coarsely. There should be 1 cup cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to onions & garlic. Mix spinach into egg mixture & substitute 1/4 c up grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished frittata with pinch of oregano. SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Lemon Sauce For Pancakes Categories: Sauces Servings: 4 1/4 c Butter 2 ts Cinnamon 1/2 Lemon 3 Bananas; diced 1 Orange 1 tb Honey; or to taste Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot. from _The Berton Family Cookbook_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Classic Mexican Flan Categories: Mexican, Desserts Servings: 8 1/2 c Sugar 3 Egg yolk 1 cn Sweetened condensed milk; 1/2 ts Almond extract 1 c Milk 1 ts Vanilla extract 3 Eggs In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. Source: CRS file ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Apple Cake Categories: Cakes, Low-cal Servings: 6 1 c Flour 1/4 c Skim milk 5 T Sugar 1/2 ts Vanilla extract 1 ts Baking powder 4 c Sliced peeled apples 2 T Low fat margarine 1 ts Cinnamon; ground 2 Egg whites, slightly beaten Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. Source: CRS file ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Bread Pudding Categories: Desserts, Bread pudds, Can living Servings: 4 4 Bread slices 3/4 ts Cinnamon 3 tb Butter 3 c Rhubarb; 1" pieces 1/2 c Sugar; granulated Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned. Source: Canadian Living magazine posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Honey Tomatoes Categories: Vegetables, Southern Servings: 8 8 Tomatoes; medium 1 T Tarragon; dried 1/2 c Bread crumbs; fresh, coarse 4 ts Honey 2 ts -Salt 4 ts Butter 2 ts Pepper Fat grams per serving: Approx. Cook Time: :35 Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature. Source: _Southern Cooking_ by-Lee Bailey ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crescent's Eggs In Hell Categories: Eggs Servings: 4 4 ts Oil; olive 1 ts Basil 1 Onion; chopped 1/2 ts Oregano 1 Green pepper; diced 1 ts Rosemary 2 Garlic cloves; pressed 1 Bay leaf 1 c Tomatoes; 20 oz with juice 1 ts Honey 4 tb Tomato paste 4 lg Eggs In oil saute onion, green pepper and garlic. While they soften, stir in tomatoes and their juice (break the tomatoes up a bit), tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10 minutes, then make indentations in it with a spoon and break into it 4-6 eggs. Spoon sauce around and cover them, pop on a cover, and let the whole thing simmer gently until the eggs are poached; the whites should be medium firm, the yolks still runny. Lift each egg out with a spatula onto a serving plate in which you've placed a bed of cooked spaghetti or a thick slice of toasted french bread or a bed of hot, steaming rice, or a tortilla if you want it Mexican-style. Spoon extra sauce around each egg and sprinkle with grated parmesan cheese. From: Dairy Hollow House Cookbook from R-Cuisine conference ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Melon Grape Salad Categories: Salads, Southern Servings: 6 1 c Canteloupe; cubed 5 ts Lime juice 1 c Watermelon; cubed & seeded 1/2 c Honey 2 c Grapes; green seedless 2 tb Mustard; dijon Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit. Source: Southern Cooking - Lee Bailey posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Lemon Bread Categories: Breads Servings: 1 1 1/2 c Flour; all purpose 2 Eggs 1/4 ts Salt 1/2 c Milk 1 ts Baking powder 2 tb Lemon rind; finely grated 1/2 c Butter 1/2 c Nuts; chopped 1 c Sugar -----------------------------------GLAZE----------------------------------- 2 ts Sugar 2 tb Lemon juice Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter, beat in sugar and eggs. Add dry ingredients alternately to creamed mixture with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4" loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes in pan then combine sugar and lemon juice for glaze and spoon over warm loaf. Remove loaf from pan when cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Salad Supreme Categories: Salads, Poultry Servings: 4 1 c Mayo or salad dressing 1 cn Mandarin oranges; 11 oz 1/4 c Lime juice 1 c Grape halves; seedless gree 1/4 ts Nutmeg; ground 3/4 c Celery; chopped 4 c Chicken; cubed 1/2 c Almonds; slivered toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Penn dutch, Pies Servings: 8 1/2 c Baking molasses 1/8 ts Nutmeg 1 Egg yolk 1/8 ts Ground ginger 1/2 ts Baking soda 1/8 ts Ground cloves 3/4 c Boiling water 1/2 ts Cinnamon 3/4 c Flour 1/4 ts Salt 1/2 c Brown sugar 1 Pastry for 9-inch pie 2 tb Butter Line 9-inch pie plate with pastry. Mix molasses and egg yolk. Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer. Cool and serve. Serves 8. Jim Bodle, F-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Cake Categories: Cakes, Desserts, Muffins Servings: 12 1 c Oil 1 c Sugar 1 c Brown sugar 1 t Vanilla 4 x Eggs 2 c Flour, whole wheat 1/3 c Dry milk 1 t Baking soda 1 t Salt 1 t Baking powder 2 t Cinnamon 3 c Carrots; shredded 1 c Walnuts; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Frosting Categories: Desserts Servings: 1 4 oz Margarine or Butter 8 oz Cream cheese 1 lb Powdered sugar Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tex-Mex Dip Categories: Appetizers Servings: 12 2 T Lemon juice 1/2 t Salt 3 ea Avocadoes, medium size 1/4 t Pepper 1 c Sour cream 1/2 c Mayonnaise 1 ea Taco Seasoning Mix packet 21 oz Bean dip; plain or jalepeno 1 c Green onions; chopped 3 ea Tomatoes; seeded and chopped 7 oz Olives; chopped 8 oz Sharp cheddar cheese; grated 1 x Tortilla chips Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chow Mein Casserole Categories: Main dish Servings: 4 1 lb Hamburger 3/4 c Celery; chopped 3/4 c Onion; chopped 1 1/4 c Boiling water 1/2 c Uncooked rice 1/2 t Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 T Brown sugar 2 t Soy sauce 1 t Butter or margarine 1 1/2 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pop-up Pizza Categories: Main dish, Cheese, Breads Servings: 8 ----------------------------------FILLING---------------------------------- 1 1/2 lb Hamburger 1 c Onion; chopped 1 c Green pepper; chopped 1 ea Garlic clove 1/2 t Oregano 1 ds Salt 1/2 c Water 1/8 t Hot pepper sauce 1 pk Spaghetti sauce mix (1.5oz) -----------------------------------BATTER----------------------------------- 1 c Milk 1 c Flour 1 T Oil 2 ea Eggs 1/2 t Salt ------------------------------------MISC------------------------------------ 7 oz Jack/Mozz. cheese slices 1/2 c Parmesan cheese; grated Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix;simmer about 10 min stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlicky Clam Dip Categories: Appetizers Servings: 8 8 oz Cream cheese 1/2 t Salt 1/2 T Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 c Clam broth 1 1/2 t Worcestershire 2 t Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kiwi Fruit Gelato Categories: Desserts, Fruits Servings: 4 1 c Water 1/2 c Sugar 1/2 c Light corn syrup 4 ea Kiwifruit; pared 5 T Lemon juice 1/4 t Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snickerdoodles Categories: Cookies, Desserts Servings: 54 1 c Butter or margarine 3/4 c Brown sugar; packed 3/4 c Sugar; +plus+ 1 t Sugar 2 ea Eggs 1 3/4 c Flour, all-purpose 2 c Uncooked oats 2 t Cinnamon 1 t Baking soda 1/2 t Salt; (optional) Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fudge Categories: Candies, Desserts Servings: 20 3 c Sugar 3/4 c Margarine 2/3 c Evaporated milk 12 oz Semi-sweet chocolate chips 7 oz Marshmallow creme 1 c Nuts 1 t Vanilla Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: All-Bran Seed Loaf Categories: Breads Servings: 10 3/4 c Whole wheat flour 3/4 c Flour, all-purpose 1 T Baking powder 1/2 t Salt 1/3 c Sesame seeds 2 t Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 ea Eggs 1/4 c Vegatable Oil 1/2 c Bran cereal Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beer Bread Categories: Breads Servings: 8 3 c Flour, unsifted 3 3/4 t Baking powder 2 1/4 t Salt 1 T Honey 12 oz Beer Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bogracs Gulyas (kettle goulash) Categories: Main dish, Soups Servings: 6 4 T Bacon fat 5 ea Lg onions; coarsly chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 T Hungarian Paprika 3 lb Stewing beef; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Russian Categories: Beverages Servings: 1 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bloody Mary Categories: Beverages Servings: 1 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 t Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Margarita Categories: Beverages Servings: 1 1 1/2 oz Tequila 1/2 oz Triple Sec 1 oz Lemon or lime juice Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Whiskey Sour Categories: Beverages Servings: 1 1 ea Lemon; juiced 1/2 t Powdered sugar 2 oz Blended whiskey Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies, Desserts Servings: 72 3/4 c Marg; softened 3/4 c Shortening 1 1/2 c Brown sugar, lt; packed 3/4 c Sugar 3 ea Eggs 3 T Corn syrup, lt 3 T Water 3 t Vanilla 3 3/4 c Flour; unsifted 1 1/2 t Baking soda 3/4 t Salt 3 c Chocolate chips; semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Raisin Cookies Categories: Cookies, Desserts Servings: 48 1/2 c Margarine; softened 1/2 c Shortening 1 c Brown sugar, lt; packed 1/2 c Sugar 2 ea Eggs 2 T Water 2 T Corn syrup, lt 2 t Vanilla 2 t Cinnamon 1/4 t Nutmeg 1/8 t Ginger 1 1/2 c Flour; unsifted 1 t Baking soda 1 t Salt 3 c Oats, old fashioned 1 c Raisins Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aniseed Chrabeli Categories: Cookies, Desserts Servings: 40 1 1/4 c Sugar 2 ea Eggs 1 2/3 c Flour, all-purpose; sifted 2 t Aniseed, grated 1 x Grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aniseed Cookies Categories: Cookies, Desserts Servings: 40 4 ea Eggs; separated 1 3/4 c Powered sugar; sifted 1 x Pinch salt 2 c Flour, all purpose 1/4 t Baking powder 2 t Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Traditional Decorated Christmas Cookies Categories: Cookies, Desserts Servings: 48 3/4 c Butter, unsalted; softened 1/2 c Sugar 1 ea Egg 1 T Lemon peel; finely grated 1 t Vanilla 1/4 t Salt 2 1/4 c Flour; unsifted 1 T Water; (use 2 if req'd) -----------------------------------ICING----------------------------------- 3 ea Egg whites 1 lb Powdered sugar 2 t Water; (use 3 if req'd) 1 x Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Vanilla Cheesecake Categories: Cakes, Desserts Servings: 8 -----------------------------------PASTRY----------------------------------- 1 2/3 c All-purpose flour 1 ea Pinch of salt 1/2 c Butter, cut in small pieces 1 T Butter; (add to above) 2 T Sugar 1 ea Egg 4 T Ice water ----------------------------------FILLING---------------------------------- 1 1/2 lb Cream cheese 1/4 c Oil 1 1/4 c Sugar 3 ea Eggs; separated 1/4 c Cornstarch 5 ea Drops vanilla extract 1/2 c Milk Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Cheesecake Categories: Cakes, Desserts Servings: 12 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham crakers 2 T Sugar 3 T Butter or margarine; melted ----------------------------------FILLING---------------------------------- 19 oz Cream cheese; softened 1 c Sugar 2 t Lemon peel; grated 1/4 t Vanilla 3 ea Eggs -----------------------------------GLAZE----------------------------------- 1 c Mashed strawberries 1 c Sugar 3 T Cornstarch 1/3 c Water Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Meat Loaf Categories: Cajun, Main dish, Meats Servings: 6 -------------------------------SEASONING MIX------------------------------- 2 ea Whole bay leaves 1 t Salt 1 t Ground cayenne pepper 1 t Black pepper 1/2 t White pepper 1/2 t Ground cumin 1/2 t Ground nutmeg ------------------------------MAIN INGREDIENTS------------------------------ 4 T Unsalted butter 3/4 c Finely chopped onions 1/2 c Green bell peppers, chopped 1/4 c Green onions, finely chopped 2 t Minced garlic 1 T Tabasco sauce 1 T Worcestershire sauce 1/2 c Evaporated milk 1/2 c Catsup 1 1/2 lb Ground beef 1/2 lb Ground pork 2 ea Eggs, lightly beaten 1 c Very fine bread crumbs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Cherry Cheesecake Categories: Cakes, Desserts Servings: 16 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 t Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Crunch Muffins Categories: Breakfast, Muffins, Breads Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/2 c Sugar 2 t Baking Powder 1/2 t Salt 1 1/2 t Ground Cinnamon 1/4 c Vegetable Shortening 1 ea Large Egg, Slightly Beaten 1/2 c Milk 1 c Tart Apples * 1 x Nut Crunch Topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~------------------------------------------------------------------------- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Mushrooms Categories: Appetizers, Vegetables Servings: 5 25 ea Fresh Mushrooms 1 pk Cream Cheese (8 oz) 1 T Milk 1 cn Crabmeat (6 1/2 oz) 2 T Onions (minced) 1/2 t Horseradish 1 x Bread crumbs 1 x Worcestershire (1 dash) 1 x Salt Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Turnovers Categories: Appetizers, Vegetables Servings: 8 -----------------------------PASTRY INGREDIENTS----------------------------- 1 c Butter (slightly softened) 1 pk Cream Cheese (softened) 1/2 t Salt 2 c Flour 1 ea Egg 2 t Milk ------------------------------MUSHROOM FILLING------------------------------ 2 cn Stems and pieces (4 oz) 1/2 c Onions (minced) 1/2 t Salt 1/8 t White Pepper 1 t Lemon juice 2 t Flour 1/2 c Light cream Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add 1 tablespoon sherry or dry vermouth before chilling, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Elegant Crabmeat Balls Categories: Appetizers, Fish Servings: 4 2 cn Crabmeat (6-7 oz cans) 1 c Bread crumbs (fresh) 3 T Sherry cooking wine 1 T Lemon juice 1 T Onion (grated) 1 t Dry Mustard 1/2 t Salt 1 x Pepper 1 pk Bacon (cut into halves) 1 x Parsley Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon-Olive Hot Appetizer Categories: Appetizers Servings: 4 6 ea Bacon (fry, drain,crumble) 1 c Ripe Olives (chopped) 1/2 c Green onion tops (chopped) 1 1/2 c Sharp Chedar Cheese (shred) 1 t Curry 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp-Cheese Roll Categories: Appetizers, Fish, Cheese/eggs Servings: 28 1 1/2 c Muenster Cheese (shredded) 1 c Cooked shrimp 1/4 c Green onion (slice thin) 2 ea Eggs 1/2 t Salt 1/8 t Pepper 1 pk Cresent Rolls 1 T Butter (melted) 1 ea Egg yolk w/1 T water (opt) In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Toasted Mushroom Rolls Categories: Appetizers, Vegetables Servings: 10 1/2 lb Mushrooms 1/4 c Butter 3 T Flour 1/2 t Salt 1 x Garlic ( a pinch ) 1/2 t Marjoram 1 c Light Cream 2 t Chives (minced) 1 1/2 t Lemon juice 1 pk White Bread Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook util thick. Add chives and lemon juice. Cool. Remove crust from bread and roll each slice flat. Spread mixture on bread and roll up. Cut each roll in 3 sections. Place on baking sheet; toast both sides in 400F oven for 10 to 15 minutes. NOTE: May be frozen. Defrost before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Log Categories: Appetizers, Cheese/eggs Servings: 10 1/2 lb New York Sharp Cheese 1/2 lb Pimento cheese 1/2 lb Cream cheese 2 ea Garlic cloves 2 t Worcestershire sauce 1/4 t Red pepper 2 T Mayonnaise 1/4 t Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dallas Cowboy Tacos Categories: Appetizers Servings: 3 1 ea Sausage (medium roll) 1 c Velveeta cheese 1/2 c Onion (chopped) 2 cn Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Little Wieners and Orange Sauce Categories: Appetizers Servings: 5 2 pk Hot Dogs (cut into bites) 1/2 c Sugar 3 T Cornstarch 1 1/2 c Orange juice 8 ea Cloves whole 1/4 t Cinnamon 1/4 c Vinegar Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grape Jelly Meatballs Categories: Appetizers Servings: 2 2 ea Chili sauce bottles 10 oz Grape jelly 3 lb Ground beef Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn occasionally. Simmer on low for 2 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Rollups Categories: Appetizers, Seafood Servings: 5 7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 t Parsley (dried) 1 t Instant minced onions 1/2 t Dill weed 1 c Cresent rolls 1 x Cayenne pepper Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brie En Croate Categories: Appetizers, Cheese/eggs Servings: 5 1 ea Brie round 1 ea Pasrty dough 1 ea Egg 2 T Milk Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Puffs Categories: Dips, Appetizers Servings: 4 2 T Butter 1/4 c Flour 1 ea Egg 1/4 c Swiss chesse(shredded) 2 c Chicken (cooked, fine chop) 1/4 c Celery (finely chopped) 2 T Pimento (chopped) 2 T Dry white wine 1/4 c Mayonnaise Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Yakitori Categories: Appetizers Servings: 4 1/2 c Soy sauce 2 T Lemon juice 2 T Sugar 1 ea Garlic clove (crushed) 1/2 t Ginger (ground) 2 T Vegetable oil 1 t Sesame seeds 1 lb Beef sirloin(finely chopped) 2 ea Green onions(finely chopped) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Crab Dip Categories: Appetizers, Seafood Servings: 5 8 oz Cream cheese 1 pk Crabmeat 1 T Milk 2 T Onions chopped 1/2 t Horseradish 1/4 t Salt 1 x Pepper Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Spinach Dip Categories: Dips, Appetizers Servings: 4 1 pk Spinach chopped(cook/drain) 1 c Water chestnuts(drain/chop) 1 pk Knorr vegetable soup mix 1 c Mayonnaise 8 oz Sour cream Mix all. Refrigerate 2 days. Serve on crackers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Dip Categories: Dips, Appetizers Servings: 4 1 cn Red sockeye salmon 1 1/2 T Onion (chopped) 6 oz Cream cheese 1/2 ea Juice from a lime Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Dip Categories: Dips, Appetizers Servings: 4 1 cn Artichoke heats unmarinated 4 oz Green chiles 1 c Mayonnaise(no salad dressing 1 c Parmeasan cheese Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Dip For Vegetables Categories: Appetizers, Vegetables Servings: 4 1/4 c Seedless Raisins 1 c Cottage Cheese; Cream Style 2 T Vinegar 1/2 ea Onion; Small, Cut Up 1 t Chili Powder 1/2 t Curry Powder; To Taste 3/4 t Salt 1/8 t Black Pepper; Freshly Ground -----------------------------DIPPING VEGETABLES----------------------------- 1 x ;Your Choice Of Veggies Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high speed until smooth and creamy. If necessary, add 1 T water in which raisins were soaked (or plain water) to make good dipping consistency. Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses. broccoli, celery stick, zucchini sticks, or cooked artichokes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raisin Cream Cheese Spread Categories: Cheese/eggs, Appetizers, Fruits Servings: 4 8 oz Cream Cheese; Room Temp. 1/3 c Raisins or Currants 1/2 t Ginger 1/4 t Salt 2 T Chutney; Chopped 4 T Sherry; Medium Dry Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Appetizer Egg Rolls Categories: Appetizers, Cheese/eggs, Meats Servings: 8 1/2 lb Pork; Boneless, Cut Julienne 1 ea Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 T Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 t Cornstarch 2 T Sherry; Dry 1 T Soy Sauce 1/2 t Ginger 12 ea Egg Roll Wrappers; Abt 6" Sq 1 x ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 t Ginger 1/4 t Salt 1 T Lemon Juice * Cabbage should be shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Appetizer Cheese Ball Categories: Cheese/eggs, Appetizers Servings: 12 8 oz Cream Cheese; Room Temp. 4 oz Blue Cheese, Crumbled 4 oz Cheddar Cheese; Shredded 2 t Mustard; Dijon-style 1 t Worcestershire Sauce 1/8 t Garlic Powder 1/4 t Salt 1/2 c Pecans; Finely Chopped 2/3 c Currants 3/4 c Parsley; Chopped ----------------------------------DIPPERS---------------------------------- 1 x Assorted Crackers 1 x Apple Wedges Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Satay Categories: Appetizers, Meats, Fruits Servings: 6 1/2 lb Boneless Pork; Lean 2 T Soy Sauce 2 T Steak Sauce; Thick 10 ea Apricots; Dried 1/4 c Peanut Butter; Chunky/Smooth 1/2 t Salt 5 ea Hot Pepper Sauce; drops Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fres mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wine Fruit Cup Categories: Appetizers, Fruits Servings: 6 1 1/2 c White Wine; Dry 1/2 c Sugar 1 T Lemon Juice 1 1/2 t Anise Seed 1/4 t Salt 1 ea Cinnamon Stick; Small 1/2 c Raisins; Golden Seedless 4 ea Purple Plums; Sliced 2 ea Nectarines, Sliced In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and sinnamon stick and bring to a boil. Turn off heat and cool to room temperature. Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them. Cover and refrigerate for several hours, stirring occasionally. NOTE: This fruit cup can be served as a dessert also. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HERBED ASPARAGUS W/SHIITAKES & PARMESAN Categories: Asparagus, Vegetables Servings: 6 2 lb ASPARAGUS pencil-thin 8 oz Shiitake mushrooms 1/4 c (1/2 stick) unsalted butter 1/4 c Minced shallots 1 T Finely chopped parsley 1 T Chopped basil 1 dr Salt to taste 1 t Freshly cracked black pepper 5 oz Parmesan cheese shaved thin Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAM OF ASPARAGUS Categories: Asparagus, Soups Servings: 9 1 1/2 lb Fresh asparagus 1 1/2 c Chopped onion 6 T Butter + salt 6 T All-purpose flour 2 c Water or stock 4 c Hot milk 1/2 t To 1 t dill weed (to taste) 1 t Salt 1/2 t White pepper 2 T Tamari soy sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ASPARAGUS AND ACORN SQUASH RINGS Categories: Asparagus, Vegetables Servings: 4 16 ea Asparagus stalks 2 x Small or medium acorn squash 1 x Scauce:.................... 1/4 c Clarified butter (see note) 2 T Sugar 1/2 c Chopped walnuts 1/4 c Fresh lemon juice 2 T Cider vinegar 6 T Apple cider Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SHRIMP AND ASPARAGUS SALAD Categories: Salads, Fish, Asparagus Servings: 4 1 lb GREEN OR PURPLE ASPARAGUS 1 x TRIMMED & CUT IN 1/2 "Pieces 1 lb Cooked, pealed & cleaned 1 x Shrimp.................. 1/2 c Chopped red bell pepper 1 c Mayonnaise (not salad dressg 1/4 c Finely chopped parsley 1/2 t Freshly ground white pepper 1/2 t Celery seed 1/2 t Salt 1 T Prepared horseradish 1/4 c Freshly squeezed lemon juice 1 x Endive or Green leaf lettuce 2 ea Hard-cooked eggs, diced 4 ea Lemon wedges Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ASPARAGUS OMELET Categories: Cheese/eggs, Asparagus Servings: 2 1/2 lb Asparagus, trimmed 2 T Butter 1 x Small clove garlic,minced 1/2 lb Mushrooms, sliced 4 x Eggs, lightly beaten 2 T Milk 1/2 t Salt 1/4 t Crushed dried basil or 3/4 t Minced fresh basil.......... 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Test for Chestnuts Categories: Cheese/eggs, Asparagus, Tests Servings: 2 3/4 lb Chestnuts 2 T Butter 1 x Small clove garlic,minced 1/2 lb Mushrooms, sliced 2 x Eggs, lightly beaten 2 T Milk 1/2 t Salt 1/4 t Crushed dried basil or 3/4 t Minced fresh basil.......... 1 ds Freshly ground black pepper Please do not use this recipe! This is actually a "seed" file placed to verify that this recipe grouping is not copied to a CD-ROM other than a Chestnut CD. If you see this on a CD other than Chestnut's, please call 617-494-5330. The first claimant will be awarded a collection of 20 CD-ROMs! The paragraph (c) Copyright 1994, CDRP, Inc. All rights reserved. Unauthorized duplication, by any means, is strictly prohibited. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus with shallots Categories: Asparagus, Vegetables Servings: 4 1 1/2 lb Asparagus 1 ds Salt 3 t Fragrant peanut oil or olive 2 ea Shallots, peeled and minced 1 ds Finely chopped parsley Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried asparagus Categories: Asparagus, Vegetables Servings: 4 1 lb Asparagus, trimmed 1 ea Egg 1 T Milk 1 c Fine dry bread crumbs 1 x Olive oil for frying 1 x Salt & pepper to taste 4 oz Freshly grated Romano cheese Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Stew Categories: Greek, Main dish, Ethnic, Beef 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 Small white onions 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 via Meal-Master (tm) v7.07 Title: Marinated Beef Province Style Categories: Beef, Marinade, Main dish, Entertain Servings: 6 1/4 lb Bacon 2 lb Round steak 2 ea Cloves garlic 2 T Chopped parsley 1 pn Ground cloves 1 pn Allspice 3 T Red wine vinegar 2 1/2 c Red wine 6 ea Medium onions 6 ea Medium carrots 1 x Salt & pepper to taste 3 T Oil 2 T Brandy 1 pn Thyme 1 ea Sprigs parsley 1 pn Rosemary 1 ea Small orange Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Brisket with Prunes Categories: Beef, Main dish, Entertain Servings: 4 2 ea Onions, diced 2 lb Beef brisket 12 oz Beer 1 c Dried pitted prunes 1 c Dried apricots 3 T Brown sugar firmly packed 2 T Orange marmalade 1 T Brandy 1 T Grated lemon peel 1/8 c Lemon juice 3/4 t Ginger (ground) 1/2 t Cinnamon 1/2 t Worchestershire sauce 1/2 t Ground black pepper Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Burgundy Style Beef Categories: Beef, Marinade, Main dish, Entertain Servings: 4 2 lb Round steak 1 x Salt and pepper to taste 3 ea Onions 2 ea Garlic cloves 1/8 t Thyme 1 ea Bay leaf 1 t Parsley 2 ea Strips lemon peel 1 1/4 c Burgundy 4 T Oil 3 ea Slices bacon 2 T Flour 2/3 c Beef stock 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef and Scallop Saute Categories: Beef, Fish, Easy, Entertain, Main dish Servings: 4 2 T Peanut oil 1 1/4 c Sliced green onion 1 t Minced garlic 1 T Water 1 lb Beef cut for stirfry 1 pn Fresh ginger 1 pn Red pepper flakes 1 pn White pepper 3/4 lb Sea scallops 1 t Salt 1 pn Red pepper flakes Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Momma's Beef Stew Categories: Beef, Mexican, Easy, Ethnic, Main dish Servings: 6 4 T Oil 3 T Wine vinegar 1 1/2 lb Beef stew meat 1 c Red wine 1 ea Medium onion minced 1 ea Bay leaf 1 ea Clove garlic minced 1/2 t Oregano 1/2 c Tomato sauce 4 ea Medium potatoes cubed 2 ea Carrots sliced 1 x Salt and pepper to taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Bourguignonne II Categories: Beef, Main dish, Easy, Entertain Servings: 4 5 ea Medium onions sliced 1/2 lb Fresh mushrooms 2 t Shortening 2 lb Stew meat 1 t Salt 1/2 t Crushed marjoram 1/2 t Crushed thyme 1/8 t Pepper 1 1/2 T Flour 3/4 c Beef stock 1 1/2 c Red Burgundy Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy ~ 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Andouille A La Jeannine Categories: Cajun, Appetizers Servings: 6 1 c Dry white wine 2 lb Andouille or smoked sausage 2 T Honey 1 T Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oyster Pate Categories: Cajun, Appetizers Servings: 6 1 qt Oysters (retain liquid) 1/4 t Garlic powder 1 t Louisiana hot sauce 1/2 t Onion powder 1 T Lea & Perrins Worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crawfish or Shrimp Cocktail Categories: Cajun, Appetizers Servings: 6 1/2 c Heinz chili sauce 1/2 c Catsup 1/2 c Horseradish 1 T Lea & Perrins Worcestershire 1/2 t Salt 1 T Lemon or lime juice 1/2 c Parsley, chopped fine 1 x Louisiana hot sauce 1 x Boiled crawfish or shrimp Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Meat Alma Categories: Cajun, Appetizers Servings: 8 1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion 1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped 1 cn (small) mushrooms, drained 3 T Flour 2 c Light cream 2 c Swiss cheese, grated 1/2 c Sherry or vermouth, dry 1 x Cayenne pepper 1 x Salt, to taste 1 lb White crab meat (or shrimp) Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Andouille in Comforting Barbecue Sauce Categories: Cajun, Appetizers Servings: 25 4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage in Tomato Sauce Categories: Cajun, Appetizers Servings: 10 2 lb Italian Sausage 2 T Olive oil 2 c Tomato sauce 1 t Oregano 1 c Chablis wine 1 lb Mushrooms, fresh and sliced Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crabby Mushrooms Categories: Cajun, Appetizers Servings: 8 1 c Crab meat 1 T Bread crumbs 1 T Onions, minced 1 T Parmesan cheese, grated 1 t Salt 2 T Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sadie's Shrimp Salad Categories: Cajun, Salads Servings: 30 2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped 1 c Celery, finely chopped 2 c Black olives, finely chopped 2 c Dill pickles, chopped See Sadie's Shrimp Salad Dressing for directions ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sadie's Shrimp Salad Dressing Categories: Cajun, Salads Servings: 30 1 qt Mayonnaise 1/2 c Olive oil 2 T Louisiana hot sauce 2 T Lemon juice 1 T Lea & Perrins Worcestershire 1 T Mustard 2 T Ketchup Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Salad Categories: Cajun, Salads Servings: 10 4 ea Fresh artichoke hearts 1 T Wine vinegar 2 cn Artichoke hearts, quartered 1 t Louisiana hot sauce 1 ea Small garlic clove 2 t Salt 1 t Lea & Perrins 3 T Olive oil 1 T Lemon juice In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Picnic Potato Salad Categories: Cajun, Salads Servings: 24 10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mos' Nilly Guacamole Categories: Cajun, Salads Servings: 10 1 ea Large avocado 2 t Lea & Perrins 1 ea Clove garlic 1 T Salt 4 oz Feta cheese 2 T Olive oil 1 T Poupon or creole mustard 1 T Lemon juice 2 T Wine vinegar 3/4 c Chopped parsley or cilantro 2 t Louisiana hot sauce 1 c Chopped tomatoes 1 x Lettuce, as bed for serving Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cole Slaw Categories: Cajun, Salads Servings: 10 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & Perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No-Name-Yet Salad Categories: Cajun, Salads Servings: 10 1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion 1/2 t Celery seed 4 ea Eggs, hard boiled 2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 T Dill relish 2 T Mayonnaise (heaping) 1 T Lea & Perrins 2 t Poupon or creole mustard 1/4 t Garlic powder 1 T Olive oil 1 x Salt, to taste 2 t Louisiana hot sauce 2 t Wine vinegar Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crawfish and Egg Salad Categories: Cajun, Salads Servings: 8 3 ea Eggs, hard boiled 1 T Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 T Mayonnaise 1 x Salt, if needed 2 T Dill pickles, finely chopped 1 t Red cayenne pepper 1 t Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Justin's Tuna Salad Categories: Cajun, Salads Servings: 8 3 ea Eggs, hard-boiled, chopped 2 T Mayonnaise 2 T Dill relish (heaping) 1 t Louisiana hot sauce 2 t Poupon mustard 1 ea 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tuna and Avocado Salad Categories: Cajun, Salads Servings: 4 2 ea Large hard-boiled eggs 2 t Louisiana hot sauce 1 c Avocado, mashed 1/2 c Onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 T Mayonnaise (maybe 3 Tbs) 2 T Dill relish 1 x Fresh lemon juice 1 x Salt to taste Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Catfish and Crawfish Mold Categories: Cajun, Salads Servings: 8 1 c Chopped parsley 1 c Cream cheese 1/2 c Dry white wine 1 x Salt, to taste 1 T Lemon juice 1 lb Catfish meat, cooked 1 t Louisiana hot sauce 1 lb Crawfish meat, cooked 1 T Lea & Perrins Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Remoulade Sauce Categories: Cajun, Sauces Servings: 10 1 pt Mayonnaise 1 c Ketchup 1 ea 10 oz bottle Durkee's sauce 2 T Wine vinegar 2 T Lea & Perrins 1/4 c Olive oil 1 c Creole or poupon mustard 2 t Louisiana hot sauce 1/2 c Prepared horseradish 1 x Salt if needed Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lisa's Tartar Sauce Categories: Cajun, Sauces Servings: 10 4 c Mayonnaise 1 c Parsley, chopped fine 1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins 1 c Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Spaghetti Sauce Categories: Cajun, Italian, Main, Dish, Sauces Servings: 8 2 lb Italian sausage 1 c Dried parsley 1 T Garlic, finely chopped 1/2 c Olive oil 1 t Red cayenne pepper 1 c Plain flour 3 T Lea & Perrins 2 c Onions, finely chopped 1 c Celery, finely chopped 1/4 t Dried mint 1/2 c Bell pepper, finely chopped 3 c Tomato sauce 2 c Water 1 x Salt, to taste 2 c Dry white wine Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Justin Wilson's Hush Puppies Categories: Cajun, Breads Servings: 48 2 c Cornmeal 1 x Ground cayenne pepper 1 c Plain flour 2 ea Eggs, beaten 1 t Baking powder 1 c Buttermilk 1 t Salt 1 c Green onion, finely chopped 1/2 t Soda 2 T Bacon drippings, hot 1/2 c Parsley, finely chopped 1/2 t Garlic powder (to taste) 1 x Deep fat for frying Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Soup Categories: Cajun, Soups Servings: 10 8 c Chicken stock 2 t Louisiana hot sauce 1 c Green onions, chopped 1/2 c Celery, chopped 1 x Salt, to taste 1 T Garlic, diced 1 T Lea & Perrins 1 c Parsley, chopped 2 c White wine, dry 2 lb Shrimp, chopped Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dehydrator Barbecue Sauce Categories: Cajun, Sauces Servings: 8 1 c Onions, dehydrated 1 c Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c Water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinade and Basting Sauce for Brisket of Beef Categories: Cajun, Sauces Servings: 8 3 c Dry red wine 3 t Salt 1 c Olive or peanut oil 3 T Poupon mustard 2 T Wine vinegar 2 T Prepared horseradish 2 t Onion powder 3 T Lime juice 1 t Garlic powder 2 t Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beer Marinade for Beef Categories: Cajun, Sauces Servings: 8 2 cn Beer (12 oz or 10 oz cans) 2 t Salt 1/2 c Olive oil 1 t Ground cayenne pepper 1 T Wine vinegar 1 T Prepared horseradish 1 t Onion powder 2 T Lemon juice 1 t Garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce au Justin Categories: Cajun, Sauces Servings: 1 2 c Onion, chopped 1/2 c Wine vinegar 1/2 c Bell pepper, chopped 4 t Salt 1/2 c Olive oil 1/4 c Louisiana hot sauce 2 T Garlic, chopped 1 1/2 c Dry red wine 2 c Ketchup 1/2 t Celery seed 2 T Parsley, dried 1 c Steak sauce 2 T Lemon juice Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Doris's Pralines Categories: Cajun, Candies Servings: 12 4 c Sugar 5 c Pecans 4 T Karo syrup 1 T Butter 1 cn Condensed milk 1 t Vanilla 1 cn Water Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: All Purpose Marinade Categories: Cajun, Sauces Servings: 6 3 c Dry white wine 1/2 t Cayenne pepper 1 t Onion powder 1/2 c Soy sauce 1/2 t Garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinade for Lamb or Goat Categories: Cajun, Sauces Servings: 6 4 c Chablis wind 1 c Green creme de menthe 1 T Onion powder 1 t Dried mint (crushed) 2 T Louisiana hot sauce 1 c Soy sauce 1 c Water 2 T Olive oil Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beans With Rice Categories: Cajun, Main dish Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 t Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbeque Sauce 2 Categories: Cajun, Sauces Servings: 5 -------------------------------SEASONING MIX------------------------------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stroganoff Sandwich Categories: Cheese, Main dish, Meats, Sandwiches, Vegetables Servings: 6 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 2 tb Onion; Grated 1 1/2 c Cheddar, Md. Sharp, Grated 1 c Sour Cream 1 tb Worcestershire Sauce 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * * Seed and chop 1 medium Green Bell Pepper. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Open-Faced Crab Sandwich Categories: Cheese, Main dish, Sandwiches, Seafood, Vegetables Servings: 6 16 oz Cream Cheese; 2 Pks 1/2 c Ginger Ale 2 tb Onion; Grated 2 tb Worcestershire Sauce 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese, Fish, Main dish, Sandwiches Servings: 4 1 lb Salmon; 1 Cn 1 tb Onion; Grated 10 oz Cheddar; Md, * 1 tb Lemon Juice 1/4 c Mayonnaise * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Burgers Categories: Cheese, Eggs, Main dish, Sandwiches, Seafood Servings: 4 2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat 1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deviled Ham Muffins Categories: Cheese, Fruits, Main dish, Meats, Sandwiches Servings: 12 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 t Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese, Eggs, Sandwiches, Vegetables Servings: 6 1 1/2 c Mushrooms; Fresh, Chopped 2 tb Butter; Melted 1 ea Egg; Lg, Beaten 1 t Oregano 1 c Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese, Eggs, Main dish, Sandwiches, Vegetables Servings: 8 8 ea Eggs; Lg,HardCooked, Chopped 2 c Cheddar; Sharp, Shredded 1 c Green Bell Pepper; Chopped 3 tb Onion; Grated 2/3 c Milk; Evaporated 3 tb Mustard; Prepared 1 1/2 t Salt 1/4 t Pepper 3 ea Sandwich Buns Or Rolls; * * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Cheddar Toast Categories: Breads, Cheese, Eggs, Main dish Servings: 6 1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 t Nutmeg 1/4 t White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Toast Cheddar Sandwiches Categories: Breads, Cheese, Eggs, Main dish, Sandwiches Servings: 4 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 t Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Stuffed Franks In Buns Categories: Cheese, Main dish, Meats, Sandwiches Servings: 6 12 ea Frankfurters; Deli Style 1/2 c Sweet Pickle Relish 1 tb Mustard; Prepared 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Cheddar-Olive Categories: Cheese, Main dish, Sandwiches, Vegetables Servings: 8 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 c Olives; Ripe,Chopped, Pitted 1/2 c Green Bell Pepper; Chopped 1/4 c Onion; Chopped 1/3 c Catsup 2 tb Mayonnaise 2 t Mustard; Prepared 1/4 t Marjoram 1/8 t Oregano 1/8 t Salt 1 pn Pepper; To Taste 4 ea Sandwich Buns 1 x Butter Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Spread Categories: Cheese, Appetizers, Sandwiches Servings: 4 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 t Worcestershire Sauce 1/4 t Garlic Powder 1/2 t Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Rolls Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables Servings: 6 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. * These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BBQ Crab Sandwich Categories: Cheese, Main dish, Sandwiches, Seafood, Vegetables Servings: 4 1 c Crab 1/2 c Tomato Sauce 1/4 c Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Cheddar Sandwiches Categories: Cheese, Main dish, Meats, Sandwiches, Vegetables Servings: 6 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 2 tb Butter 1 tb Onion; Chopped 1 tb Flour; Unbleached 1/2 c Cream; Regular 1/4 t Salt 2 dr Tobasco Sauce 2 tb Lemon Juice 1 tb Pimento; Chopped 1 tb Stuffed Olives; Chopped 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poppin' Fresh Barbe Cups Categories: Breads, Cheese, Main dish, Meats, Sandwiches Servings: 6 3/4 lb Ground Beef; Lean 1 tb Onion; Minced 2 tb Brown Sugar 12 ea Biscuits; * 1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit recipe. ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Muffin Melt Categories: Cheese, Main dish, Sandwiches, Vegetables Servings: 4 1 1/2 c Cottage Cheese; Creamed 1/2 c Wheat Germ; Regular 2 tb Green Chiles; Chopped 1/4 t Oregano Leaves; Crushed 1/4 t Basil Leaves; Crushed 1/4 t Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices * The whole wheat muffins should be halved and toasted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filled Frankfurters Categories: Cheese, Main dish, Meats, Sandwiches Servings: 6 1 1/2 c Macaroni; Broken 3/4 c Milk; Evaporated 1 1/4 t Mustard; Dry 1 1/4 t Salt 1/8 t Pepper 2 1/2 c Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Bacon Treat Categories: Cheese, Main dish, Meats, Sandwiches, Vegetables Servings: 2 4 oz Cheddar; Sharp, Shredded, 1C 1/2 t Lemon Juice; Fresh 1/2 t Worcestershire Sauce 1/8 t Paprika 1/8 t Garlic Powder 1 ds Pepper 2 tb Dairy Sour Cream 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No-Bread Sandwiches Categories: Cheese, Eggs, Main dish, Sandwiches, Vegetables Servings: 4 -----------------------------EGG SALAD FILLING----------------------------- 3 ea Eggs; Lg, Hard Cooked, * 1/3 c Celery, Minced 1 x Hot Pepper Sauce, To Taste 1 x Mayonnaise, To Moisten ----------------------------------SANDWICH---------------------------------- 8 ea Monterey Jack Cheese, Slices 4 ea Tomato; Slices, Thin 4 ea Lettuce Leaves 1 x Salt & Pepper; To Taste 1 x Dill Pickle Wedge 1 x Stuffed Olives * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Crackers Categories: Breads, Crackers, Cheese Servings: 6 1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted 1/2 t Salt 1 t Baking Powder 1 ds Cayenne Pepper 2 c Cheddar; Extra Sharp, * * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar-Olive Bread Categories: Breads, Cheese, Vegetables Servings: 6 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili-Cheese Bread Categories: Breads, Vegetables Servings: 6 3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Pancakes Categories: Cheese, Quickbreads Servings: 6 8 oz Cheddar; Md, Grated 3/4 c Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 2 tb Unbleached Flour; PLUS 1 t Unbleached Flour 3/4 t Salt 1 1/2 t Thyme 1/2 t Mustard; Dry 2 tb Butter Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Fans Categories: Breads, Cheese, Quickbreads Servings: 4 5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 tb Baking Powder 1 t Salt 1/2 c Butter Or Shortening 1/2 c Milk 1 x Butter; Softened 1 x Butter; Melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Little Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Servings: 8 2 c Unbleached Flour 1 t Mustard; Dry 1 t Paprika 1/4 t Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 t Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 t Baking Powder 1/2 t Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Pinwheels Categories: Breads, Cheese, Quickbreads Servings: 6 2 c Unbleached Flour; Sifted 1/2 t Salt 1 tb Baking Powder 1/4 c Butter 2/3 c Milk 1 c Cheddar; Extra Sharp, Grated Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Bread Ring Categories: Cheese, Breads, Yeast bread Servings: 4 2 3/4 c Bread Flour 2 tb Sugar; Granulated 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3/4 t Salt 1 c Milk 2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded 1 x Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Spoon Bread Categories: Breads, Cheese, Quickbreads Servings: 6 10 oz Cheddar; Sharp, Grated 2 c Milk 4 ea Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 t Sugar 1/2 t Salt 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Dumplings Categories: Breads, Cheese, Main dish, Quickbreads Servings: 4 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 c Unbleached Flour 1 t Salt 3 qt Boiling Water 1/2 c Butter 1/2 pt Sour Cream ---------------------------------GARNISHES--------------------------------- 1 x Paprika 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Cheddar Corn Bread Categories: Breads, Cheese, Side dishes, Quickbreads Servings: 6 1 c Corn Meal; White If Poss. 1 c Unbleached Flour 1 tb Baking Powder 1 1/2 t Salt 10 oz Cheddar; Sharp, Shredded 1 c Milk 1/4 c Butter, Melted 1 ea Egg; Lg, Beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple-Cheddar Muffins Categories: Breads, Cheese, Fruits, Quickbreads Servings: 4 1/2 c Shortening 1/2 c Sugar; Granulated 2 ea Eggs; Lg 1 1/2 c Unbleached Flour 1 t Baking Soda 1 t Baking Powder 1/2 t Salt 3/4 c Oats; Quick Cooking 1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate 1/2 c Pecans; Chopped 3/4 c Milk 1 x Apple Slices; * 1 x Butter; Melted 1 x Cinnamon-Sugar Mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Cheddar Bread Categories: Breads, Cheese, Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 t Baking Powder 1/2 t Salt 1/3 c Butter 2 1/2 c Cheddar; Sharp 1 1/2 c Milk 2 ea Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Corn Bread Categories: Breads, Cheese, Quickbreads Servings: 6 1 c Unbleached Flour 1 c Corn Meal; White Or Yellow 2 tb Sugar 1 tb Baking Powder 1 t Salt 1/4 t Mustard; Dry 2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 c Milk 1/4 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Squares Categories: Breads, Cheese, Quickbreads, Vegetables Servings: 6 2 c Unbleached Flour 1 tb Baking Powder 1 t Salt 1/3 c Butter 1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped 2 tb Pimento; Chopped 2/3 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Date Nut Loaf Categories: Breads, Cheese, Fruits, Quickbreads Servings: 4 8 oz Dates; Finely Chopped 2 tb Butter 3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 t Salt 1 t Baking Soda 1/2 c Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No-Knead Cheddar Rolls Categories: Breads, Cheese, Yeast bread Servings: 8 1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3 tb Sugar 1 t Salt 3/4 c Milk 1/2 c Water 3 tb Butter 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: California Rarebit Categories: Cheese, Vegetables, Main dish Servings: 4 3 tb Butter 1/2 c White Wine; Dry 2 1/2 c Monterey Jack Cheese; Cubed 1 ea Egg; Lg, Lightly Beaten 1 t Worcestershire Sauce 1/2 t Basil; Crushed 2 c Mushrooms; Fresh, Sliced 1/2 t Garlic Powder Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Panhandle Cornbread Categories: Breads, Cheese, Quickbreads, Vegetables Servings: 4 1 c Corn Meal; Yellow 1 tb Baking Powder 1 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Vegetable Oil 1 c Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearthside Cheddar Bread Categories: Breads, Cheese, Fruits, Quickbreads Servings: 4 2 1/2 c Unbleached Flour 1/2 c Sugar 2 t Baking Powder 1 t Salt 1/2 t Cinnamon; Ground 3/4 c Milk 1/4 c Vegetable Oil 2 ea Eggs; Lg 1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded 3/4 c Walnuts Or Pecans; Chopped * Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sunrise Popovers Categories: Breads, Cheese, Quickbreads Servings: 8 4 tb Vegetable Shortening 1 1/3 c Unbleached Flour 1/2 t Salt 2/3 c Milk 2/3 c Water 4 ea Eggs; Lg 1/2 c Cheddar; Sharp, Shredded Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polka Dot Quick Bread Categories: Breads, Cheese, Quickbreads, Fruits Servings: 4 2 c Cranberries; Fresh Or Frozen 1 c Milk 1 ea Egg; Lg, Slightly Beaten 1/4 c Butter; Melted 1 tb Orange Peel; Grated 2 c Unbleached Flour 1 c Sugar 1 tb Baking Powder 1/2 t Salt 1 1/2 c Cheddar; Md, Shredded 1/2 c Walnuts; Coarsely Chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Braids Categories: Breads, Cheese, Yeast bread Servings: 8 1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; * 1 t Sugar 1 1/2 t Salt 3/4 c Butter; Room Temperature 4 ea Eggs; Lg, Room Temperature 6 oz Cheddar; Extra Sharp, Diced 1 ea Egg; Lg 1 tb Milk 2 tb Celery Seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crusty Cheddar Bread Categories: Breads, Cheese, Yeast bread Servings: 4 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; * 1 tb Sugar 1 1/4 t Salt 1 ea Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,* 1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cheddar Wontons Categories: Cheese, Desserts, Fruits Servings: 6 1 x Peanut Oil 1 pk Wonton Skins 2 ea Apples; Md, * 10 oz Cheddar; Sharp, Cubed ---------------------------------GARNISHES--------------------------------- 1/2 c Brown Sugar 2 tb Cinnamon; Ground * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cheddar Shortcake Categories: Cakes, Cheese, Desserts, Fruits Servings: 6 ---------------------------------SHORTCAKE--------------------------------- 2 1/2 c Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 c Milk 1/3 c Butter; Melted -------------------------------APPLE TOPPING------------------------------- 3/4 c Brown Sugar; Packed 3 tb Cornstarch 1/2 t Cinnamon; Ground 1/4 t Salt 1 c Water 4 c Apples; Peeled,Cored, Sliced ----------------------------------TOPPING---------------------------------- 1 x Heavy Cream; Whipped Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Holiday Cheddar Date Cake Categories: Cakes, Cheese, Desserts, Fruits Servings: 20 3/4 c Butter; Room Temperature 1 1/2 c Light Brown Sugar; Packed 4 ea Eggs; Lg 1 c Cheddar; Sharp, Shredded 3 1/2 c Unbleached Flour 1/2 t Baking Soda 1 t Salt 1 t Cinnamon; Ground 1/4 t Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 c Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 c Raisins; Golden 1 c Milk --------------------------------DECORATIONS-------------------------------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese, Fruits, Desserts Servings: 6 1 qt Peaches; Sliced 3/4 c Sugar 1 tb Cornstarch 1/4 t Salt 1 tb Lemon Juice 1 t Almond Extract 1 1/2 tb Butter ------------------------------CHEDDAR BISCUITS------------------------------ 1 c Biscuit Mix; Bisquick 1/2 c Cheddar; Md, Grated 1/2 tb Butter; Melted 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Apple Cobbler Categories: Cheese, Desserts, Fruits Servings: 6 1 c Sugar 1/4 c Unbleached Flour 1/4 t Cinnamon; Ground 6 c Apple Slices; * ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/4 c Sugar 1 1/2 t Baking Powder 1/2 t Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 c Butter; Melted 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, peeled, and sliced thin. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Pear Cobbler Categories: Cheese, Desserts, Fruits Servings: 8 2 lb Pear Halves; 2 Cns 1 tb Sugar 2 tb Cornstarch 1 tb Lemon Juice 1/4 t Cinnamon; Ground ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/3 c Sugar 1 1/2 t Baking Powder 1/2 t Salt 6 oz Cheddar; Sharp Shredded 1/3 c Butter; Melted 1/4 c Milk Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cheddar Cookies Categories: Cheese, Cookies, Fruits Servings: 6 1/2 c Butter 1/2 c Sugar 1 ea Egg; Lg 1 t Vanilla 1 1/2 c Unbleached Flour 1/2 t Baking Soda 1/2 t Cinnamon; Ground 1/2 t Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 c Apples; Cored,Peeled,Chopped 1/4 c Nuts; Chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Crumble Apple Pie Categories: Desserts, Fruits, Pies Servings: 8 1 ea 9" Unbaked Pie Shell ----------------------------------TOPPING---------------------------------- 1/2 c Unbleached Flour 1/3 c Sugar 1/3 c Brown Sugar; Firmly Packed 1/2 t Cinnamon; Ground 5 tb Butter ----------------------------------FILLING---------------------------------- 1 1/2 lb Cooking Apples; * 1 tb Lemon Juice; Fresh 6 oz Cheddar;Md, Shredded,1 1/2 C 4 t Unbleached Flour 1/4 t Nutmeg; Ground * Use a cooking apple such as Granny Smith's. Core, peel and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Turnovers Categories: Cheese, Fruits, Pies Servings: 6 2 1/4 c Unbleached Flour 1/4 t Salt 2/3 c Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 c Brown Sugar; Firmly Packed 1 t Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 c Butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Tarts Categories: Cheese, Fruits, Pies Servings: 4 -----------------------------CHEESE TART SHELLS----------------------------- 1/2 c Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 c Unbleached Flour ----------------------------------FILLING---------------------------------- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 c Sugar 5 t Cornstarch 1/8 t Salt 1/2 c Orange Juice 1 tb Lemon Juice 3/4 c Cheddar; Sharp, Shredded CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese, Pies, Sauces Servings: 8 6 oz Cheddar; Sharp, Cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Apple Cider Pie Categories: Desserts, Fruits, Pies Servings: 6 1 x Pastry For 9" Pie; 2 Crust 6 c Apples; * 1 c Apple Cider Or Juice 2/3 c Sugar 1 x Apple Cider Or Juice 2 tb Cornstarch 2 tb Water 1/2 t Cinnamon; Ground 1 tb Butter Or Regular Margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then thinly slice them. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pie In Cheddar Crust Categories: Cheese, Desserts, Fruits, Pies Servings: 6 -------------------------------CHEDDAR CRUST------------------------------- 2 c Unbleached Flour; Sifted 1 1/4 c Cheddar; Md, Shredded 1/2 t Salt 2/3 c Vegetable Shortening 1 x Water; Iced ----------------------------------FILLING---------------------------------- 7 c Apples; * 1/2 c Sugar 2 tb Unbleached Flour 1/2 t Cinnamon; Ground 2 tb Butter Or Regular Margarine 1 ea Egg Yolk; Lg, Beaten 1 tb Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Fruit Drops Categories: Cheese, Cookies, Desserts Servings: 10 1/2 c Butter 1/4 c Sugar; Granulated 1/4 c Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 t Vanilla 1 1/2 c Unbleached Flour 1/2 t Baking Soda 1/2 t Salt 1 1/2 c Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries; Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheddar Apple Dandy Categories: Cheese, Desserts, Fruits Servings: 6 6 c Apples; * 1/4 c Sugar 2 tb Unbleached Flour 1 1/2 c Cheddar; Sharp, Shredded 3/4 c Unbleached Flour 1/4 c Sugar 1/2 t Cinnamon; Ground 1/4 t Salt 1/2 c Butter * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Cheddar Bars Categories: Cheese, Desserts, Fruits, Cookies Servings: 12 2 3/4 c Unbleached Flour 1 t Baking Powder 1/2 t Salt 3/4 c Butter 2 1/2 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Peach Preserves 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Cheese Pie Categories: Cheese, Fruits, Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 1/2 c Dairy Sour Cream 1/3 c Sugar 2 ea Eggs; Lg 1 ea Unbaked 9-inch Pie Shell 20 oz Frozen Raspberries; Thawed 1 x Water 3 tb Cornstarch 1/2 c Whipping Cream; Whipped Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Cheese Pie Categories: Cheese, Desserts, Fruits, Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 2 ea Eggs; Lg 1/2 c Sugar 2 tb Milk 1 t Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1 tb Cornstarch 1/4 c Sugar 1 t Lemon Juice 1/4 t Almond Extract ----------------------------------GARNISH---------------------------------- 1 x Maraschino Cherries Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Cheese Pie Categories: Cheese, Desserts, Fruits, Pies Servings: 6 --------------------------BROWN SUGAR GRAHAM CRUST-------------------------- 1 1/2 c Graham Cracker Crumbs; * 1/4 c Brown Sugar; Firmly Packed 1/3 c Butter or Margarine; Melted ----------------------------------FILLING---------------------------------- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened 1/2 c Sugar 1/2 t Vanilla 2 ea Egg Whites; Stiffly Beaten 16 oz Cherries; Pie, In Water 1 x Red Food Coloring 1/4 c Sugar 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Treasure Pie Categories: Cheese, Desserts, Fruits, Pies Servings: 8 17 oz Pineapple; Crushed, 2 Cn 1/2 c Sugar 2 tb Cornstarch 2 tb Water 2/3 c Sugar 1 tb Butter Or Margarine 1/4 c Unbleached Flour 1 c Cottage Cheese; Creamed, * 1 t Vanilla 1/2 t Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 c Milk 1 ea Unbaked 10-inch Pie Shell * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Chicken Categories: Indian, Main dish, Chicken, Spicy Servings: 8 4 lb Chicken pieces skinned 3 T Lemon juice 3 ea Garlic cloves minced 1 1/2 t Soy sauce 1/2 t Fine herbs 1 1/2 t Turmeric 1/4 t Freshly ground pepper 3/4 t Ground ginger 3 c Plain yogurt 1/2 t Cinnamon 2 ea Onions finely chopped 1/2 t Ground cloves Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Silky Almond Sauce Categories: Indian, Main dish, Chicken, Spicy, Ethnic Servings: 8 16 ea Pieces skinned chicken 2 T Chopped fresh ginger 2 T Vegetable oil 2 t Ground cardamom 1/2 c Vegetable oil 2 t Ground red pepper 5 ea Medium onions thin sliced 1 t Ground cumin 6 T Blanched slivered or 1/2 t Ground fennel 1 x Ground almonds 2 c Plain yogurt 3 T Ground coriander 1 c Water 1 x Course salt 1 x Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Saute with Oranges and Avocados Categories: Main dish, Chicken, Entertain Servings: 6 6 ea Chicken breasts halves 2 T Minced parsley 1 x Boned and skinned 1 t Finely grated orange peel 1 x All purpose flour 1 pn Rosemary 3 T Butter 3 T Raspberry vinegar 2 T Safflower oil 2 ea Oranges peeled 3/4 c Orange juice 1 x Sectioned & seeded 1/3 c Dry white wine 2 ea Avocados, peeled 1/3 c Sliced mushrooms 1 x Pitted & sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Arroz con Pollo Categories: Mexican, Ethnic, Easy, Main dish Servings: 6 1/2 c Olive oil 1/4 c Tomato sauce 1 ea Frying chicken cut up 1/8 t Saffron (powdered) 1 ea Small onion chopped 2 1/2 c Chicken broth 1 ea Clove garlic minced 1 c Uncooked rice 1 x Salt and pepper to taste Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Chicken Dijonnais Categories: Chicken, Easy, Main dish, Marinade 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 Emon slices parsley Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill three to four minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tin Plate Special Categories: Main dish Servings: 8 1 lb Dry pinto beans 6 lb Beef rump roast 1 T Lard or shortening 1 c Green or banana pepper strip 2 x Sliced med. onions 2 c Tomato juice 8 oz Can tomato sauce 1/2 c Water 2 t Cider vinegar 2 T Brown sugar 2 t Salt 1 t Dry mustard 1 t Thyme Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spike Steak Categories: Main dish Servings: 4 2 x Inch thick sirlion steaks 1 T Black peppercorns 2 x Cloves garlic, minced 4 c Coarse salt 3/4 c Water Trim execess fat from steak. Crack peppercorns coarsely and conce garlic. Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick paste of salt and water; cover top side of peppered steak with half the mixture. If cooking steak over coals cover salt side with a wet cloth or paper towels and place salt side down on grill.(Cloth or paper holds the salt in place;will char as the steak cooks, but this does not affect the taste.) Cover top side with remaining salt mixture and another piece of wet cloth or papper towel. If broiling, put salt side up, 3 in. from heat. Put salt on other side of steak when it is turned. Cook 15 mins. on each side for rare, 25 mins. for med. rare. Remove salt before eating. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: One Shot Sauce Categories: Sauces Servings: 3 1 lb Butter 1/2 c Finely chopped onion 2 x Cloves garlic, minced 1/2 c Whiskey 1/4 c Worcestershire sauce 1 T Pepper 1 1/2 t Dry mustard 1 t Salt 1/4 t Tabasco Melt butter in a saucepan; add onion and garlic and cook slowly until is soft. Add remaining ingredients and beat to mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Beef Ribs Categories: Main dish Servings: 4 5 lb Beef short ribs 3 c Black Jack BBQ Sauce Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Jack BBQ Sauce Categories: Sauces Servings: 2 1 c Strong black coffee 1 c Worcestershire sauce 1 c Catsup 1/2 c Cider vinegar 1/2 c Brown sugar 3 T Chili powder 2 t Salt 2 c Chopped onions 1/4 c Minced hot chili peppers 6 x Cloves garlic, minced Combine all ingredients in a saucepan and simmer 25 mins. Strain or puree in a blender or food processor. Refrigerate between uses. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chuckwagon Stew Categories: Main dish Servings: 6 2 1/2 lb Beef cubes.(5 cups) 2 T All-purpose flour 1 T Paprika 1 t Chili powder 2 t Salt 3 T Lard 2 x Sliced onions 1 x Clove garlic, minced 28 oz Can tomatoes 3 T Chili powder 1 T Cinnamon 1 t Ground cloves 1/2 t Dry chrushed red peppers 2 c Chopped potatoes 2 c Chopped carrots Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Onion Bread Categories: Breads Servings: 1 1 1/2 oz Package onion soup mix 3/4 c Hot water 1 pk Dry yeast 2 T Sugar 2 T Warm water 1 x Egg 2 x Recipies Dry Baking Mix 1 c Sourdough Starter Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a separate container, soften yeast and sugar with 2 tablespoons warm water.Beat soup mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and Sourdough Starter. Stir in remaining Dry Baking Mix to make a stiff dough. Place on a floured surface;knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise for 2 hrs. Shape into a round loaf. Place on a greased pan, cover and let rise 45 mins. Bake in a 375 Deg. oven for 35 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Crazy Cake Categories: Cakes Servings: 1 2 1/2 c All-purpose flour 1 1/2 c Sugar 1/2 c Cocoa 2 t Soda 1/2 t Salt 2/3 c Cooking oil 2 T Vinegar 1 T Vanilla 2 c Cold water or coffee 1/4 c Sugar 1/2 t Cinnamon Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Stir with a fork to mix;form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon;sprinkle over batter. Bake in 350 deg. oven for 35-40 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dried Apple Cakes Categories: Cakes Servings: 12 1/2 lb Dried apples, chopped 4 c Water 1 c Sugar 1 x Recipe Dry Baking Mix 1 1/2 c Sourdough Starter 1/2 c Brown sugar 1 t Cinnamon 1/2 t Nutmeg 1/4 c Butter Cook dried apples in 4 cups water until tender.Drain and save juice. Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with Dry Baking Mix;stir in Sourdough Starter to moisten flour. Turn out onto a floured surface, knead lightly;pat or roll to a 12X18 inch rectangle. Sprinkle with apples. Roll, starting at short end;cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple liquid into a large deep skillet. Bring to a boil. Gently lower apple slices into hot syrup. Bake in a 375 deg. oven for 35-40 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange-Butterscotch Cheesecake Categories: Desserts, Cakes Servings: 10 1 1/4 c Old Fashioned Oats Uncooked 1/4 c Margarine, Melted 1/4 c Packed Brown Sugar 2 T Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Granulated Sugar 2 t Grated Orange Peel 1 t Vanilla 4 ea Large Eggs 1/2 c Packed Brown Sugar 1/3 c Light Corn Syrup 1/4 c Margarine Melted 1 t Vanilla Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Northwest Cheesecake Supreme Categories: Desserts, Cakes Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Vanilla 21 oz (1 can) Cherry Pie Filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Nut Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese Softened 1/2 c Sugar 1/2 c Mashed Ripe Bananas 2 ea Large Eggs 1/4 c Chopped Walnuts 1/3 c Milk Chocolate Chips 1 T Margarine 2 T Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot 'N' Raisin Cheescake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Granulated Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 1/2 c Granulated Sugar 1/2 c Unbleached All-Purpose Flour 4 ea Large Eggs 1/4 c Unsweetened Orange Juice 1 c Finely Shredded Carrot 1/4 c Raisins 1/2 t Ground Nutmeg 1/4 t Ground Ginger 1 T Unsweetened Orane Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mocha Chocolate Chip Cheesecake Categories: Cakes, Desserts Servings: 10 2 1/4 c Graham Cracker Crumbs 12 oz Seimi Sweet Choc.Chips * 2 1/3 c Butter, melted ** 1/2 c Milk 4 t Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk 2 c Heavy Cream, Whipped 1 c Chocolate Chips * * Cholcolate chips should be the Little Bits chocolate Chips and they are to be devided into 2 separate cups. Set aside. ** Butter is to be melted and then cooled to room temperature. ~-------------------------------------------------------------------------- In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heavenly Chocolate Cheesecake Categories: Cakes, Desserts Servings: 10 2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter, Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 t Almond Extract 1/2 c Heavy Cream, Whipped 1 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). ~-------------------------------------------------------------------------- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Raspberry Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/2 c Creme-filled Cookie Crumbs * 2 T Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 t Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~-------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Favorite Cheesecake Squares Categories: Cakes, Desserts Servings: 16 1/4 c Margarine 1/3 c Packed Brown Sugar 1 c Unbleached All-purpose Flour 1/2 c Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 c Granulated Sugar 1 t Vanilla 1 ea Large Egg 3/4 c M&M Candies NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~-------------------------------------------------------------------------- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sun-sational Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese,Softened 1 c Sugar 3 T Unbleached All-purpose Flour 2 T Lemon Juice 1 T Grated Lemon Peel 1/2 t Vanilla 4 ea Large Eggs (1 Separated) 3/4 c Sugar 2 T Cornstarch 1/2 c Water 1/4 c Lemon Juice Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Very Blueberry Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/2 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Cream Cheese, Softened 1 T Lemon Juice 1 t Grated Lemon Peel 7 oz (1 jr) Marshmallow Creme 3 c Frozen Whipped Topping(thaw) 2 c Blueberries Frozen or Fresh Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocoa-Nut Meringue Cheesecake Categories: Cakes, Desserts Servings: 10 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 T Cocoa 2 T Water 1 t Vanilla 3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 c Chopped Pecans * Coconut should be flaked and toasted. ~-------------------------------------------------------------------------- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Festove Irish Cream Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 c Cold Water 1 c Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 T Cocoa 2 T Bourbon 1 c Whipping Cream, Whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cookies And Cream Cheesecake Categories: Cakes, Desserts Servings: 8 2 c Cream-filled Cookies * 6 T Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c Whipping Cream, Whipped 1 1/4 c Creme-filled Cookies ** * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ~-------------------------------------------------------------------------- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Very Smooth Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 c Whipping Cream, Whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lattice Cherry Cheesecake Categories: Cakes, Desserts Servings: 10 1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 c Sour Cream 3/4 c Sugar 1/4 t Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling * Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. ~-------------------------------------------------------------------------- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Autumn Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 1/2 t Cinnamon 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Sugar 2 ea Large Eggs 1/2 t Vanilla 4 c Thinly Slied Peeled Apples 1/3 c Sugar 1/2 t Cinnamon 1/4 c Chopped Pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Velvet Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 T Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 T Almond Flavored Liqueur 2 c Sour Cream 2 T Granulated Sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marble Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Large Eggs 1 oz Square Unsweeted Chocolate * * The 1 oz square of unsweetened Chocolate should be melted. ~-------------------------------------------------------------------------- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gala Apricot Cheesecake Categories: Cakes, Desserts Servings: 10 2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 T Unbleached All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 T Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Praline Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Dark Brown Sugar, Packed 2 T Unbleached All-purpose Flour 3 ea Large Eggs 2 t Vanilla 1/2 c Pecans, Finely Chopped 1 x Granishes * * Garnish include Maple Syrup and Pecan halves. ~-------------------------------------------------------------------------- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heavenly Dessert Cheesecake Categories: Desserts, Cakes, Low-cal Servings: 10 1 T Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 c Sugar 2 T Unbleached All-purpose Flour 2 T Skim Milk 1/4 c Almond Extract * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~-------------------------------------------------------------------------- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Delight Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar 1/2 c Margarine, Melted 1 ea Env. Unflovored Gelatin 1/3 c Cold Water 1/3 c Lemon Juice 3 ea Large Eggs, Separated 1/2 c Sugar 1 t Grated Lemon Peel 16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese. ~-------------------------------------------------------------------------- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tempting Trifle Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/2 c Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Whipping cream 1/2 c Sour Cream 2 T Sweet Sherry 1 t Vanilla 10 oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped 1 x Toasted Slivered Almonds * Soft coconut macroon cookies crumbs. ~-------------------------------------------------------------------------- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Chilled Cheesecake Categories: Cakes, Desserts Servings: 8 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rum Raisin Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 T Brown Sugar, Packed 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Granulated Sugar 1/4 c Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Sour Cream 3 T Rum 2 T Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 T Old Fashioned Oats, Uncooked Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aloha Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 2 T Milk 2 ea Large Eggs 1/2 c Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cheesecake Supreme Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rocky Road Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Soft Cream Cheese 3/4 c Sugar 1/3 c Cocoa 1/2 t Vanilla 2 c Mini Marshmallows 1 c Whipping Cream, Whipped 1/2 c Chopped Nuts Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cappuccino Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/2 c Finely Chopped Nuts 2 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Instant Coffee Granules 1/4 t Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lime Delicious Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/4 c Zwieback Toast Crumbs 2 T Sugar 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 1/4 c Lime Juice 3 ea Large Eggs, Separated 1/2 c Sugar 1 1/2 t Grated Lime Peel 16 oz Light Neufchatel Cheese,Soft 2 c Thawed Whipped Topping Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Amaretto Peach Cheesecake Categories: Cakes, Desserts Servings: 10 3 T Margarine 1/3 c Sugar 1 ea Large Egg 3/4 c Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Sugar 3 T Unbleached All-purpose Flour 3 ea Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. ~-------------------------------------------------------------------------- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Holiday Eggnog Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 t Ground Nutmeg 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/4 c Sugar 1 c Eggnog 1 c Whipping Cream, Whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minature Cheesecakes Categories: Cakes, Desserts Servings: 6 1/3 c Graham Cracker Crumbs 1 T Sugar 1 T Margarine, Melted 8 oz Cream Cheese, Softened 1/4 c Sugar 1 1/2 t Lemon Juice 1/2 t Grated Lemon Peel 1/4 t Vanilla 1 ea Large Egg 1 x Garnishes * * Garinishes can include fresh fruit, or strawberry or apricot preserves. ~-------------------------------------------------------------------------- Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peppermint Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz SOFT Philly Cream Cheese 1/2 c Sugar 1/2 c Milk 1/4 c Crushed Peppermint Candy 1 c Whipping Cream, Whipped 3 oz Milk Chocolate Candy * * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~-------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Meringue Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 2 T Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 t Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oringinal "Philly" Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 5 T Lemon Juice 1 1/2 t Grated Lemnon Peel 1 t Vanilla 3 ea Large Eggs, Separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 t Vanilla 21 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Marble Cheesecake Categories: Cakes, Desserts Servings: 10 1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 t Cinnamon 1/4 t Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Forest Cheesecake Delight Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 16 oz Cream Cheese Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 t Almond Extract 21 oz Cherry Pie Filling (1 Cn) 1 x Frozen Whipped ToppingThawed * Chocolate Chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Upside-down Cheesecake Categories: Cakes, Desserts Servings: 10 1 ea Env. Unflavored Gelatin 1 1/2 c Unsweetened Orange Juice 1/4 c Sugar 2 c Orange Section 1 ea Env. Unflavored Gelatin 1/2 c Unsweetened Orange Juice 24 oz Cream Cheese, Softened 1 c Sugar 2 t Grated Orange Peel 1 c Whipping Cream, Whipped 1 c Vanilla wafer crumbs 1/2 t Cinnamon 3 T Margarine, Melted Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Turtle Cheesecake Categories: Cakes, Desserts Servings: 10 2 c Vanilla Wafer Crumbs 6 T Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brownie Swirl Cheesecake Categories: Cakes, Desserts Servings: 10 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coconut Choco Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Grham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 T Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 t Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 T Sugar 2 T Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Orange Supreme Cheesecake Categories: Cakes, Desserts Servings: 10 1 c Chocolate Wafer Crumbs 1/4 t Cinnamon 3 T Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 T Orange Flavord Liqueur 1/2 t Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coffee Liquer Categories: Beverages Servings: 1 2 c Instant Coffee Powder 7 c Sugar 4 c Boiling Water 1 qt Vodka 1 ea Vanilla Bean Mix Coffee powder and sugar. Pour boiling water over coffee mixture and stir to dissolve. Cool. Stir in Vodka. Drop 1-Inch section of vanilla bean into 10 to 12 cup bottle or jug and add vodka mixture. Seal and allow to stand for 3 to 4 weeks. Makes about 2 1/2 quarts ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caramel Brownies Categories: Desserts Servings: 25 14 oz Caramels 1/3 c Evaporated milk 8 oz German sweet chocolate 6 T Butter 4 ea Eggs 1 c Sugar 1 c Flour (sifted) 1 t Baking powder 1/2 t Salt 2 t Vanilla 6 oz Chocolate chips 1 c Chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate marshmallow bars Categories: Desserts Servings: 16 2 oz Unsweetened chocolate 1/2 c Butter 1 c Sugar 2 ea Eggs 1/2 c Flour 1 t Vanilla 1 c Chopped pecans 16 ea Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Sticks Categories: Desserts, Cookies Servings: 40 -----------------------------------COOKIE----------------------------------- 2 ea Eggs 1/2 c Melted butter 1 c Sugar 2 oz Unsweetened chocolate melted 1/2 t Peppermint extract 1/2 c Flour 1/2 c Ground almonds -----------------------------PEPPERMINT FILLING----------------------------- 2 T Butter 1 T Heavy cream 1 c Confectioners sugar (sifted) 1 t Peppermint extract ----------------------------------FROSTING---------------------------------- 1 oz Semi-sweet chocolate 1 T Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Munchies Categories: Desserts, Cookies Servings: 48 1 c Semi-sweet chocolate chips 8 ea Marshmallows 1 T Water 3/4 c Sifted flour 1/2 c Sugar 3/4 t Salt 1/2 t Baking sodaa 1/2 c Softened butter 1/3 c Packed brown sugar 1 ea Egg 2 t Almond extract 1/2 t Vanilla 1 1/4 c Quick cooking oats 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Toffee chip squares Categories: Desserts, Cookies Servings: 96 -----------------------------------COOKIE----------------------------------- 1 c Butter 3 c Brown sugar 1 t Vanilla 2 3/4 c Flour 1/2 t Baking powder ----------------------------------TOPPING---------------------------------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Water 1 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mocha Cookies Categories: Desserts, Cookies Servings: 36 1/2 c Butter 3/4 c Sugar 1/4 c Packed brown sugar 1 ea Egg 1 1/2 c Flour 2 T In. coff. powder No crystals 1 t Baking powder 1/2 t Salt 1/2 t Cinnamon 2 t Vanilla 1 c Finely chopped walnuts 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fudge brownies Categories: Desserts Servings: 36 1 c Butter 4 oz Unsweetened chocolate 4 ea Eggs 1 x Pinch salt 2 c Sugar 1 c Sifted flour 1 t Baking powder 1 t Vanilla 1 c Chopped pecans 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White chocolate brownies Categories: Desserts Servings: 24 6 T Unsalted butter 8 oz Grated white chocolate 2 ea Eggs 1/2 c Sugar 1 T Vanilla 1 c Flour 1 c Heaped semi-sweet choc chunk 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Meringues Categories: Desserts, Candies Servings: 36 3 ea Eggs (room temp) 1/4 t Cream of tartar 1 x Dash salt 3/4 c Sugar 1/4 c Raspberry preserves, seedles 6 x Drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut butter chip cookies Categories: Desserts, Cookies Servings: 48 1/2 c Butter softened 3/4 c Packed brown sugar 1/2 c Chunky peanut butter 2 ea Eggs 1 1/2 c Flour 1 t Baking soda 1 c Salted peanuts 6 oz Semi-sweet chocolate chips 6 oz (or) butterscotch chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dip and sprinkle Categories: Desserts, Cookies Servings: 60 -----------------------------------COOKIE----------------------------------- 2 1/3 c Sifted flour 1/4 t Salt 1 c Butter softened 2/3 c Sugar 1 ea Egg yolk 1 t Vanilla 1 c Finely ground almonds -------------------------CHOCOLATE DIPPING MIXTURE------------------------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Hot water 1 x Choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kisses Categories: Desserts, Candies Servings: 60 1 c Butter 1/2 c Sugar 1 t Vanilla 2 c Flour 14 oz Hershey's kisses 1 x Confectioner's sugar 1. Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. 3. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in confectioner's sugar when cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Alfie and Archie's dog biscuits Categories: Cookies Servings: 10 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 t Salt 1/2 t Garlic powder 1 t Brown sugar 6 T Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Gazpacho Categories: Appetizers, Soups Servings: 6 4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion 2 c Boiling Water 3 ea Med Cucumbers 16 oz (1 pk) Sour Creem 2 T Lemon Juice 1/4 t Garlic Powder 1/4 t Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Spread Categories: Appetizers Servings: 2 16 oz (2 Pk) Softened Cream Cheese 1/4 c Lemon Juice 1/2 lb Cooked Shrimp Chopped 1 x Finely Chopped Green Onions* 1 T Prepared Horseradish 1 T Worcestershire Sauce 1/4 t Pepper 1/8 t Garlic Powder * Green onions should be to taste. 1 to 2 Tablespoons. ~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scandinavian Rasberry Soup Categories: Appetizers, Soups, Fruits Servings: 8 20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice 1/4 c Lemon Juice 1 T Cornstarch 3/4 c Chablis ** 1 x Fresh Orange Sections 1 x Granishes *** 1 x Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~-------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minted Melon Mold Categories: Salads, Fruits Servings: 8 1 1/2 c Boiling Water 3 oz (1 pk) Lemon Flavor Gelatin 3 oz (1 pk) Lime Flavor Gelatin 3/4 c Lime Juice 1/2 c Cold Water 1/8 t Peppermint Extract 2 c Melon Balls * 1 x Lettuce Leaves 1 x Coconut Cream Dressing 1 x Garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coconut Cream Dressing Categories: Salads Servings: 8 1/2 c Sour Cream 3 T Flaked Coconut 1 T Honey 1 T Lime Juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Celery Seed Dressing Categories: Salads Servings: 2 1/2 c Sugar 1/4 c Lemon Juice 2 t Cider Vinegar 1 t Dry Mustard 1/2 t Salt 1/2 c Vegetable Oil 1 t Celery Seed OR Poppy Seed In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Waldorf Gelatin Categories: Salads, Fruits Servings: 8 2 c Boiling Water 6 oz (1 pk) Cerry Flavor Gelatin 1 c Cold Water 1/4 c Lemon Juice 1 1/2 c Chopped Cored Apples 1 c Chopped Celery 1 c Chopped Walnuts Or Pecans 1 x Lettuce Leaves 1 x Garnishes* * Garnishes to include Apple slices and/or celery leaves. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Perfection Salad Categories: Salads, Vegetables Servings: 8 2 ea Envelopes Unflavored Gelatin 1/3 c Lemon Juice 2 3/4 c Water 1/2 c Sugar 1/4 c Cider Vinegar 1/2 t Salt 2 c Finely Shredded Cabbage 1 c Chopped Celery 1/2 c Chopped Green Pepper 2 oz (1 jar) Slice Pimientos * * Drain and chop the jar of pimientos. ~-------------------------------------------------------------------------- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Linguine Tuna Salad Categories: Salads, Fish Servings: 6 7 oz Linguine, Broken In Half 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/4 c Chopped Green Onions 2 t Sugar 1 t Italian Seasoning 1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained 10 oz (1 Pk) Frozen Green Peas * 2 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Lemonade Categories: Beverages, Fruits Servings: 4 1 qt Fresh Strawberries, Hulled 3 c Cold Water 3/4 c Lemon Juice 3/4 c Sugar * 2 c Club Soda, Chilled 1 x Ice 1 x Garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~-------------------------------------------------------------------------- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Low Calorie Lemonade Categories: Beverages Servings: 4 3 1/4 c Cold Water 1/2 c Lemon Juice 1 x Sugar Substitute * * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~-------------------------------------------------------------------------- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~-------------------------------------------------------------------------- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Medley Punch Categories: Beverages Servings: 12 1 x Della Robbia Ice Ring * 20 oz (2 pk) Frozen Strawberries** 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 partially thawed. *** Frozen Orange Juice should be thawed and no water added. Should be concentrate form. ~-------------------------------------------------------------------------- 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 via Meal-Master (tm) v7.07 Title: Della Robbia Ice Ring Categories: Beverages, Fruits Servings: 8 2 1/2 c Ginger Ale, Chilled 1/2 c Lemon Juice 1 x Fruits * * Fruits should include the following: Canned apricot halves, drained, Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of Orange Peel, Curled, and Mint Leaves. ~-------------------------------------------------------------------------- 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Shrimp & Scallop Kabobs Categories: Fish, Main dish Servings: 6 1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half 1/2 c Vegetable Oil 1/4 c Lemon Juice 1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped 2 T Chopped Crystalized GingerOR 1 1/2 t Ground Ginger 1 t Onion Powder 16 oz (1 cn) Pinapple Chunks 2 ea Small Zucchini, Sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Ginger Chicken Categories: Main dish, Poultry Servings: 4 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Lemon juice 1/2 c Vegtable oil 1/4 c Imported Soy Sauce 1 t Grated Ginger Root OR 1 T Ground ginger 1 t Onion Salt 1/4 t Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources for the exact ingredients such as the ginger root and Imported soy Sauce. They usually can be found in the local asian markets. Use domestic soy sauce and ground ginger as last option. ~-------------------------------------------------------------------------- Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Whiskey Sour Sirloin Categories: Meats, Main dish Servings: 6 3 lb (1pc) Round Bone Sirloin 1/3 c Lemon Juice 1/3 c Orange Juice 1/4 c Vegetable Oil 1/4 c Whiskey 1 ea Small Onion, Thinly Sliced 12 ea Peppercorns 1 t Salt 1 ea Med Orange, Thinly Sliced When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Barbecue Sauce Categories: Sauces Servings: 2 1/4 c Finely Chopped Onion 1 ea Clove Garlic, Finely Chopped 2 T Butter Or Margarine 1 c Catsup 1/4 c Brown Sugar, Firmly Packed 1/4 c Lemon Juice 1 T Worcestershire Sauce 1 t Prepared Mustard 1/8 t Hot Pepper Sauce In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zesty Barbecued Ribs Categories: Meats, Main dish Servings: 6 6 lb Spareribs 2 c Catsup 1/2 c Lemon Juice 1/2 c Brown Sugar, Frimly Packed 1 T Prepared Mustard 1/2 c Onion, Finely chopped 1/4 c Butter Or Margarine 1/4 c Worcestershire Sauce 1 ea Clve Garlic, Finely Chopped 1/4 t Salt 1/8 t Hot Pepper Sauce In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 (1 Pk) 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 via Meal-Master (tm) v7.07 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 (1 C) Whipping Cream,Whipped 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 via Meal-Master (tm) v7.07 Title: Blueberry 'N' Spice Sauce Categories: Sauces Servings: 6 1/2 c Sugar 1 T Cornstarch 1/2 t Ground Cinnamon 1/4 t Ground Nutmeg 1/4 c Hot Water 2 T Lemon Juice 2 c Blueberries Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Ice Cream Categories: Desserts Servings: 12 3 ea Large Egg Yolks 14 oz Sweetend Condensed Milk 1/2 c Lemon Juice 1 x Yellow Food Coloring (Opt.) 2 c (1 pt) Whipping Cream Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 ( 1 C) Whipping Cream 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 via Meal-Master (tm) v7.07 Title: Sourdough Honey Whole Wheat Bread Categories: Sourdough, Breads Servings: 4 1 pk Active Dry Yeast 1 c Warm Water 1 t Salt 2/3 c Sourdough Starter 1/2 c Honey 1 1/2 T Shortening 4 c Whole Wheat Flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: 100% Whole Wheat Bread Categories: Breads Servings: 6 2/3 c Water 3 pk Yeast 1 T Sugar 8 c Scalded Milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 T Salt 12 c Whole Wheat Flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 (1 cn) 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 via Meal-Master (tm) v7.07 Title: Burgoo Categories: Stew, Beef, Main dish Servings: 20 3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts 12 c Water 1 T Salt 1/4 t Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes 2 c Coarsely Chopped Carrots 1 c Chopped Onion 1 c Chopped Celery 1 c Chopped Green Pepper 2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra 2/3 c Unbleached All-purpose Flour In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy") Categories: Breakfast, Casserole, Beef, Eggs Servings: 6 6 ea Large Eggs 2 c Milk 1 t Salt 1 t Dry Mustard 2 ea Slices White Bread, Cubed 1 lb Sausage Browned 1 c Sharp/mild Cheddar Shreds * * Use either sharp or mild Shredded Chedder Cheese. ~------------------------------------------------------------------------- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basque Shepherd's Pie Categories: Eggs, Breakfast, Vegetables Servings: 4 4 ea Slices Bacon 3 ea Med. Potatoes 2 t Sliced Green Onions/tops 1 T Snipped Parsley 3/4 t Salt 1/8 t Dried Thyme, Crushed 1 x Dash Pepper 4 ea Large Eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kraut Burgers (Bierochen) Categories: Hamburger, Beef, Vegetables Servings: 4 1 lb Lean Ground Beef 1 ea Large Onion, Finely Chopped 3 T Shortening 2 ea Loaves Frozen Bread Dough* 1 ea Sm. Head Of Cabbage Shredded 1 x Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pizzaburgers Categories: Hamburger, Meats, Main dish Servings: 4 2 lb Hamburger 12 oz (2 cn) Toamto Sauce 6 oz Stuffed Green Olives,Chopped 1 lb Cubed Mozzerlla Cheese 1 x Salt, Pepper, and Oregano Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~------------------------------------------------------------------------- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 (1 cn) Mushroom Stems&Pieces 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 via Meal-Master (tm) v7.07 Title: Ranch Style Chicken Fried Steak And Gravy Categories: Steak, Meats, Beef Servings: 8 -----------------------------------STEAK----------------------------------- 4 lb Round Steak 1/2-inch Thick 1 c Milk 1 c Unbleached Flour 1 x Salt & Pepper 1 x Milk -----------------------------------GRAVY----------------------------------- 4 T Fat 4 T Unbleached Flour 1 qt Milk Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Steak And Lima Beans Categories: Steak, Vegetables, Main dish Servings: 8 1 lb Dry Lima Beans 6 c Water 4 ea Slices Bacon 2 lb Round Steak (cutin 1"strips) 18 oz (1 cn) Tomato Juice 1 T Packed Brown Sugar 1/2 t Salt, Or To Taste 1 t Dry Mustard 1/2 t Black Pepper Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZR Frijoles (Mexican Beans) Categories: Vegetables, Main dish Servings: 4 2 c Dry Pinto Beans 1 x Water To More Than Cover 1/2 lb Meat * 1 ea Large Onion Chopped 1 ea Clove Garlic 1 T Red Chili Powder 1/4 t Ground Cumin 1/2 t Oregano * Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. ~------------------------------------------------------------------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Tamale Pie Categories: Mexican, Casserole, Hamburger Servings: 8 2 lb Ground Beef 12 oz Tomatoes 1 ea Med. Onion, Chopped 1 ea Clove Garlic, Chopped 1/2 t Salt 1/2 t Pepper 1/2 t Oregano 3 1/2 oz (1/2 7oz can) Green Chilies ----------------------------------TOPPING---------------------------------- 1 c Grated Mild Cheese 1/2 c Cornmeal 1/2 c Unbleached Flour 1 t Baking powder 1 x Dash Salt 2 T Oil 2 t Sugar (Optional) 1/2 c Milk 1 x Other Half Green Chilies Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Mexican, Beef, Vegetables Servings: 4 3 lb Round Steak, 1/2" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 t Salt 1/2 t Ground Pepper 1/2 t Ground Cumin 1 ea Large Clove Garlic, Smashed 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cake With Icing Categories: Cakes, Desserts Servings: 6 ------------------------------------CAKE------------------------------------ 3 ea Large Eggs 1 1/2 c Oil 2 c Sugar 3 c Flour 1 t Soda 1 t Salt 2 t Vanilla 1 c Pecans 3 c Cored, Peeled, Diced Apples -----------------------------------ICING----------------------------------- 4 oz (1 cube) Margarine 1 c Packed Brown Sugar 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No Tenemos Rancho Applesauce Cake Categories: Cakes, Desserts Servings: 6 2 c Unbleached Flour 1 c Sugar 1 T Corn Starch 1 T Cocoa 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 2 t Baking Soda 1 t Baking Powder 1/2 t Salt 1 c Nuts 1 c Raisins 1/2 c Oil 1 t Vanilla 3 c HOT Applesauce Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackberry Jam Cake Categories: Cakes, Desserts Servings: 6 1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 t Ground Cinnamon 1/2 t Baking Soda 1/4 t Ground Cloves 1/4 t Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts --------------------------------CARMEL ICING-------------------------------- 2 T Butter or Margarine 1/2 c Packed Brown Sugar 3 T Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Cream Pie Categories: Pies, Desserts, Fruits Servings: 6 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. ~------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Walnut Spice Cake Categories: Cakes, Desserts, Fruits Servings: 12 1/2 c Butter 1/2 c Sugar 1/2 c Brown Sugar, packed 4 ea Eggs 1/3 c Molasses 2 ea Fresh Peaches 2 1/2 c Flour 1/2 t Salt 3/4 t Baking Soda 2 t Cinnamon 1/2 t Nutmeg 1/2 c Chopped Walnuts Cream butter and sugars until light and fluffy. Beat in eggs, then add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Makes 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep Dish Peach Pie Categories: Pies, Desserts, Fruits Servings: 8 2 T Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 T Sugar 1/8 t Salt 1/4 t Cinnamon 1/4 t Nutmeg 3 T Flour 4 T Butter 1 c Heavy Cream, Whipped Prepare pastry for 8" single crust pie. Set aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Preserve Bars Categories: Cookies, Desserts Servings: 20 1 c Butter 1 c Brown Sugar, packed 1 1/2 c Flour 1/2 t Baking Soda 1/2 t Almond Extract 1 1/2 c Oats, uncooked 1 c Fruit Preserves 1/4 c Sliced Almonds, toasted Beat butter and sugar until well blended. Add combined flour and baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Rice Pudding Categories: Desserts Servings: 4 1/3 c Rice, raw 1/3 c Sugar 1 t Cornstarch 1/4 t Salt 1 1/3 c Milk 1 T Butter 1/2 t Vanilla 2 ea Eggs Cook rice according to package directions until tender. Combine sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Butterscotch Cake Categories: Desserts, Cakes Servings: 16 1 cn Crushed Pineapple (20 oz) 1 c Butterscotch Chips 1 pk Pound Cake Mix (16 oz) 1 pk Instant Butterscotch Pudding Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Microwaved Norwegian Baked Apples Categories: Fruits, Desserts, Snacks Servings: 4 2 ea Large Red Baking Apples 4 oz Gjetost Cheese, 1 c shredded 1/3 c Chopped Pecans 1/4 c Raisins 2 T Brown Sugar 1/2 t Cinnamon 1/8 t Nutmeg Cut each apple in half crosswise. Remove core. Arrange apple halves in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocoholics Cookies Categories: Cookies, Desserts Servings: 50 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 T Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 T Vanilla 3 c Flour 1/2 t Baking Powder 1/4 t Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted Preheat oven to 300 degrees. Spread nuts on baking sheet and place in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bogus Cookies Categories: Cookies, Desserts Servings: 112 2 c Butter 2 c Sugar 2 c Brown Sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Ground Oatmeal 1 t Salt 2 t Baking Powder 2 t Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) To make ground oatmeal, add small amounts at a time to a blender until all is powder. Cream butter and sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Streusel Cream Peach Pie Categories: Pies, Desserts, Fruits Servings: 8 1 x Pastry for 9 inch Pie 10 ea Fresh Peaches 1/2 c Sugar 1/2 t Nutmeg 1 ea Egg 2 T Cream 1/4 c Brown Sugar 1/4 c Softened Butter 1/2 c Flour Peel and quarter peaches and arrange in 9 inch pastry lined pie plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. Preheat oven to 425 degrees ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butternut Cake Categories: Cakes, Desserts Servings: 12 2 x Sticks Butter 3 c Sifted Flour 1 t Baking Soda 3 ea Eggs 2 c Sugar 1 c Buttermilk 3 t Butternut Flavoring 1/4 t Salt 8 oz Cream Cheese 1 x Stick Butter 1 x Box Powdered Sugar 2 t Butternut Flavoring 1 c Chopped Nuts Preheat oven to 350 degrees Grease and flour three 9-inch cake pans Have all ingredients at room temperature. Cream sugar and 2 sticks of butter. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. Icing Cream together, 1 stick butter, cream cheese, powdered sugar and 2 teaspoons flavoring. Add nuts. Spread on cooled cake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Pear and Apple Pie Categories: Pies, Desserts, Fruits Servings: 6 4 ea Apples (4 cups sliced) 4 ea Firm Pears (4 cups sliced) 2 T Lime Juice 2/3 c Brown Sugar, firmly packed 1/4 c Cornstarch 1/2 t Cinnamon 1/4 t Nutmeg 2 T Butter 1 x Pastry for a 9 inch pie Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Overnight Coffee Cake Categories: Breads, Breakfast, Desserts Servings: 8 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 t Cinnamon 1 pk Carmel/Butterscotch Pudding* 1 x Stick Margarine * Small package of pudding mix, NOT instant Grease a Bundt pan and dump frozen balls of dough into the pan first. Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pastry Cheesecake Crust Categories: Cheesecake, Desserts Servings: 1 1/3 c Softened Butter 1/3 c Sugar 1 ea Egg 1 1/4 c Unsifted Flour Cream butter and sugar in small mixer bowl; blend in egg. Add flour; mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Graham Cracker Cheesecake Crust Categories: Cheesecake, Desserts Servings: 1 1 1/2 c Graham Cracker Crumbs 1/3 c Sugar 1/3 c Melted Butter Combine all ingredients. Press into bottom and halfway up side of 9 inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marble Cheesecake Categories: Cheesecake, Desserts Servings: 12 1 x Crumb-nut Cheesecake Crust 3 pk Softened Cream Cheese* 3/4 c Sugar 1/2 c Sour Cream 2 t Vanilla 3 ea Eggs 3 t Flour 1/4 c Hershey's Cocoa 1/4 c Sugar 1 T Vegetable Oil 1/2 t Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees Prepare crust and set asie. Combine cream cheese, 3/4 cup sugar, the sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Clam Dip Categories: Dips, Appetizers Servings: 4 10 oz Clams 6 oz Philadelphia Cream Cheese 1 t Lemon Juice 1/2 t Salt 1/8 t Pepper 1 t Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Debbie's Chalupa Dip Categories: Dips, Appetizers Servings: 4 3 ea Avocados 2 t Lemon juice 1/2 t Salt 1/4 t Pepper 8 oz Sour cream 1/2 c Mayonnaise 1 pk Taco seasoning mix 1/2 c Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Dip Categories: Dips, Salsa, Appetizers Servings: 4 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cn Black olives (chopped) 1 cn Green chilies (chopped) 1 T Olive oil 1 T Vinegar 1 T Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Dip Categories: Dips, Appetizers Servings: 4 1/4 c Milk 1 c Mayonnaise 3 ea Tabasco sauce (drops) 1 T Worcestershire sauce 1/4 t Garlic salt 1 ea Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained) Place all ingredients in blender and blend until smooth. Served chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curry Dip Categories: Dips, Appetizers Servings: 4 1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash) 3 ea Green onions (chopped) 1 x Crazy salt 1 x Black pepper 1 T Curry powder 1 x Seasonings Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deluxe Salmon Spread Categories: Dips, Appetizers Servings: 4 1 lb Cooked canned salmon 1 c Mayonnaise 2 T Green pepper (diced) 2 T Pimento diced 2 t Lemon juice 1 t Tarragon vinegar 1 t Horseradish 1 t Chopped dried dill Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pimiento cheese Categories: Dips, Appetizers Servings: 4 1 ea Egg beaten 1/3 c Sugar 1/4 c Vinegar 1 T Water 2 c Cheddar cheese (grated) 1/4 c Pimientos (chopped) In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lower East Side Lox Categories: Appetizers, Cheese, Dips, Fish, Vegetables Servings: 4 1 c Cream Cheese; Softened 1/2 c Sour Cream 1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped, OR 4 t Dried Chives; Crushed 2 tb Onion; White, Chopped 1/8 t White Pepper 1 t Whipping Cream Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Sockeye Salmon Special Categories: Appetizers, Dips, Fish Servings: 4 3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained 1 tb Lemon Juice 1/2 t White Onion; Finely Diced 1 1/2 t Fresh Dill; Chopped, OR 1/2 t Dried Dill; Crushed 1/2 c Mayonnaise 1/4 c Whipping Cream Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baby Shrimp And Tarragon Mustard Categories: Appetizers, Dips, Seafood Servings: 4 2 tb Dijon Mustard 1 t Lemon Juice 1 1/2 t White Wine Vinegar 2 tb Fresh Tarragon; Chopped, OR 2 t Dried Tarragon; Crushed 1 c Mayonnaise 3/4 c Baby Shrimp 1/2 c Sour Cream Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caviar, Dill And Purple Onion Dip Categories: Appetizers, Cheese, Dips, Eggs, Vegetables Servings: 4 1/2 c Cream Cheese; Softened 3/4 c Sour Cream 3 oz Red Or Black Caviar 1 t Lemon Juice 1 tb Fresh Dill; Chopped, OR 1 t Dried Dill; Crushed 2 t Purple Onion; Diced ----------------------------------GARNISH---------------------------------- 1 ea Egg; Lg, Hard Boiled Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamed Herring Categories: Appetizers, Dips, Fruits, Fish, Vegetables Servings: 4 4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 tb White Onion; Finely Diced 1 c Sour Cream Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Contemplating Cape Cod Clam Dip Categories: Appetizers, Cheese, Dips, Seafood Servings: 4 1/2 c Clams; Minced, OR 6 1/2 oz Clams; Minced, Well Drained 2 tb Clam Juice 1 c Cream Cheese; Softened 1 tb Chili Sauce 1/8 t Hot Sauce 1 tb Onion Juice 1 t Lemon Juice 1/4 t Worcestershire Sauce Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saucy Sardine Categories: Appetizers, Dips, Fish, Vegetables Servings: 4 8 ea Sardine Fillets;Boned & Skin 1 c Sour Cream 2 tb Mayonnaise 1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped 1/4 t Lemon Juice * Use both the green and white parts of the green onion when you chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocktail Crab Dip Categories: Appetizers, Cheese, Dips, Seafood, Vegetables Servings: 4 3/4 c Catsup 2 tb Prepared Horseradish 1/8 t Hot Sauce 1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well 1 c Cream Cheese; Softened 3 tb White Onion; Diced 1/8 t Salt Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caesar Mayo Dip Categories: Appetizers, Cheese, Dips, Fish Servings: 4 2 ea Anchovy Fillets 1 1/2 c Mayonnaise 1 t Dijon Mustard 2 tb Parmesan Cheese 1 t Worcestershire Sauce 1 tb Lemon Juice 1/4 t Black Pepper Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Drunken Tuna Dip Categories: Appetizers, Cheese, Dips, Fish, Vegetables Servings: 6 1 1/2 tb 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; Flaked, Well Drained 2 tb Green Onion; Minced, Use All 1 tb 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 via Meal-Master (tm) v7.07 Title: Open Sesame-Ginger Dip Categories: Appetizers, Dips, Vegetables Servings: 4 3 tb Dijon Mustard 1/2 t Ginger; Ground 2 t Soy Sauce 1 t Sesame Oil 1/2 t Sesame Seeds 1/4 t Black Pepper 3 tb Green Onion;Chopped, Use All 1 c Sour Cream Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Garlic Dip Categories: Appetizers, Dips Servings: 4 1 c Plain Yogurt 1 c Sour Cream 1 t Dry Mustard 2 t Curry Powder 2 t Garlic Powder Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cayenne Mayonnaise Dip Categories: Appetizers, Dips Servings: 4 1 1/2 c Mayonnaise 1/2 c Sour Cream 1 x Cayenne Pepper; To Taste Blend all of the ingredients together until smooth. Cover and chill. Makes about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or Cheese Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bye-Bye Birdy Curry Dip Categories: Appetizers, Cheese, Dips, Fruits, Vegetables Servings: 4 2 c Water 1 1/2 t Lemon Juice 1 ea Md Granny Smith Apple 1 c Mayonnaise 1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR 8 1/4 oz Pineapple;Crushed,Drain Well 2 t Curry Powder 1/2 t Salt 1/4 t Black Pepper 1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, * * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fennel Seed-Onion Dip Categories: Appetizers, Cheese, Dips, Vegetables 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 via Meal-Master (tm) v7.07 Title: Tarragon-Mustard Dip Categories: Appetizers, Dips Servings: 4 1 tb Fresh Tarragon; Chopped, OR 1 t Dried Tarragon; Crushed 1 tb White Wine Vinegar 1 tb Dijon Mustard 1/4 t Salt 1/4 t Black Pepper 1 c Mayonnaise 1/2 c Sour Cream Mix the tarragon and vinegar together and blend in the mustard. Mix in the salt and pepper, blending well. Blend in the mayonnaise and then the sour cream. Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Club Sour Cream And Dill Dip Categories: Appetizers, Dips, Vegetables Servings: 6 3 tb Fresh Dill; Chopped, OR 1 tb Dried Dill; Crushed 1 tb Lemon Juice 1 c Sour Cream 1 t Salt 1/2 t White Pepper 2 tb White Onion; Grated 1 c Mayonnaise Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Purple Onion And Basil Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 6 1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR 4 t Dried Basil; Crushed 1 c Sour Cream 1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped 1/4 t Salt 1/4 t Black Pepper Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hotter Than Heck Horseradish Dip Categories: Appetizers, Dips, Vegetables Servings: 6 4 tb Horseradish; Prepared 1 t Garlic Powder 2 c Sour Cream 1 t White Pepper Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curry-Lime Dip Categories: Appetizers, Dips Servings: 4 4 tb Lime Juice 2 tb Dijon Mustard 1 t Garlic; Minced 1 c Mayonnaise 1 x Cayenne Pepper To Taste 1 tb Curry Powder Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Tarragon Dip Categories: Appetizers, Dips, Vegetables Servings: 4 4 tb Fresh Tarragon; Chopped, OR 4 t Dried Tarragon; Crushed 1 t Lemon Juice 1 c Mayonnaise 2 t Capers Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Con Carrot Categories: Appetizers, Dips, Vegetables Servings: 6 1/2 c Carrot; Diced 2 c Sour Cream 1/2 c Yellow Onion; Diced 1 tb Dijon Mustard 1 tb Chili Powder 1 t Cumin; Ground 2 tb Fresh Parsley; Chopped, OR 2 t Dried Parsley; Crushed Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Red And Green Pepper Dip Categories: Appetizers, Dips, Vegetables Servings: 6 1 ea Red Bell Pepper 1 ea Green Bell Pepper 1 1/2 c Mayonnaise 1/2 c Sour Cream 2 tb Lemon Juice 1 tb Fresh Parsley; Chopped, OR 1 t Dried Parsley; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Fresh Parsley; Chopped, OR 1 x Dried Parsley; Crushed 1 x Paprika Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Bacon-Spinach Dip Categories: Appetizers, Dips, Meats, Vegetables Servings: 6 10 oz Frozen Chopped Spinach; * 1/2 c Imitation Bacon Bits; OR 1/2 c Crisp Bacon; Crumbled, ** 1 c Mayonnaise 2 1/4 t Fresh Dill; Chopped, OR 3/4 t Dried Dill; Crushed 1/2 t Garlic Powder 1/8 t Cayenne Pepper * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this amount. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Classy Mustard-Garlic Mayonnaise Dip Categories: Appetizers, Dips Servings: 4 1 tb Dijon Mustard 1/2 t Garlic Powder 1 c Mayonnaise 1 tb Capers 1 tb Fresh Tarragon; Chopped, OR 1 t Dried Tarragon; Crushed 1 tb Fresh Parsley; Chopped, OR 1 t Dried Parsley; Crushed Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Splendiferous Guacamole Dip Categories: Appetizers, Dips, Vegetables Servings: 8 4 ea Ripe Avocados; Md.Lg. 1/4 c Lime Juice 2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced 1 tb Jalapeno Pepper; Diced 1/4 t Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR 4 t Dried Cilantro; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Cilantro 1 x Sour Cream Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Avocado With Bacon Dip Categories: Appetizers, Dips, Fruits, Vegetables, Meats Servings: 4 1 ea Ripe Avocado 1 t Lemon Juice 1/2 c Sour Cream 2 tb Bacon; Crumbled, 2 strips,OR 2 tb Imitation Bacon Bits 1/4 t Onion Powder 1/4 t Hot Sauce 2 tb Cucumber; Finely Diced Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aztec Pyramid Avocado Dip Categories: Appetizers, Dips, Fruits, Cheese, Vegetables Servings: 8 3 ea Avocado; * 2 tb Lemon Juice 1 c Cream Cheese; Softened 2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg 2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped 5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced * Use 3 California Avocados (dark skinned type) that have been peeled and pitted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Neighbor's Cucumber-Dill Dip Categories: Appetizers, Dips, Vegetables Servings: 4 1 ea Cucumber; Md 1/4 t White Pepper 2 tb Fresh Dill; Chopped, OR 2 t Dried Dill; Crushed 1 1/2 c Mayonnaise 3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Caviar Dip Categories: Appetizers, Dips, Vegetables Servings: 6 1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic 1/2 t Soy Sauce 2 tb Olive Oil 1 tb Lemon Juice 1 c Fresh Tomato; Chopped 2 tb Green Onion; Diced, Use All 2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR 1 t Dried Basil; Crushed Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Not Miss Lily's Olives Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 4 1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c Black Olives; Chopped 2 tb Worcestershire Sauce 1 tb Paprika 1/2 t Garlic Powder 1 tb Fresh Parsley; Chopped, OR 1 t Dried Parsley; Crushed Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic Mayonnaise Dip Categories: Appetizers, Dips, Vegetables Servings: 4 1 tb 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 via Meal-Master (tm) v7.07 Title: Randy Red Salsa Dip Categories: Appetizers, Dips, Vegetables Servings: 4 2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 t Garlic; Minced 1 tb Jalapeno Pepper, Coarse Chop 1/8 t Salt 1/4 t Oregano; Dried 1 tb Fresh Cilantro; Chopped 3/4 t Lime Juice Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Chili Salsa Dip (BEWARE VERY HOT) Categories: Appetizers, Dips, Vegetables Servings: 6 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 3 tb Fresh Cilantro; Chopped 1 1/2 t Garlic; Minced 2 tb Lime Juice 2 tb Olive Oil 1 1/2 t Fresh Tarragon; Chopped, OR 1/2 t Dried Tarragon; Crushed 1/2 t Sugar 1/2 t Salt 1/8 t Black Pepper * Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sherried Cheddar Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 4 1 1/2 c Cheddar; Sharp, Shredded 1 tb Sherry 1/2 c Sour Cream 1 tb Jalapeno Pepper; Chopped 1/2 t Hot Sauce 1/4 t Garlic Powder Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Spiced Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 2 1 c Cottage Cheese 2 t Hungarian Paprika 1 t Caraway Seeds 1 t Capers; Mashed 1/2 t Mustard; Dry 2 tb Green Onion; Chopped,Use All 1/2 c Sour Cream Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tangy Blue Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 4 1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream 1 t Garlic; Minced 2 tb Fresh Chives; Finely Chopped 2 t Dried Chives; Crumbled, * 1/8 t Hot Sauce * Use the dried chives if the fresh is not available, otherwise omit. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic, Cheese, And Nut Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 4 2 ea Garlic Cloves 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c White Onion; Diced 1 1/2 t Paprika 1 1/2 t Curry Powder 1 1/2 t Chili Powder 1 tb Fresh Dill; Chopped, OR 1 t Dried Dill; Crushed 1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brandied Gorgonzola Dip Categories: Appetizers, Cheese, Dips Servings: 2 1/2 c Gorgonzola Cheese 3/4 c Sour Cream 1/4 t White Pepper 3/4 t Brandy Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hickory-Smoked Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 2 1 c Cottage Cheese 1/2 c Sour Cream 1 tb Green Onion; Minced, Use All 1/4 t Garlic; Minced 1/2 t Salt; Hickory-Smoked Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 4 1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All 1/4 c Radish; Diced 1/2 c Cottage Cheese 1/2 c Sour Cream 1/2 t Celery Salt 1/4 t Black Pepper Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smooth And Spicy Boursin Cheese Dip Categories: Cheese, Dips, Vegetables Servings: 4 1/2 c Butter; Softened 1 c Cream Cheese; Softened 1 ea Garlic Clove;CrushedIn Press 2 t White Onion; Finely Minced 1 t Italian Seasoning 2 tb Milk 2 tb Walnuts; Minced Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Dip Categories: Appetizers, Dips, Beans Servings: 4 1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced 1/3 c Celery; Minced 1 tb Garlic; Minced 1 t Oregano; Dried 1/2 t Coriander; Ground 1 t Cumin; Ground 1/4 t Salt 1/2 c Sour Cream 1 tb Fresh Cilantro; Chopped, OR 1 t Dried Cilantro; Crushed, * ----------------------------------GARNISH---------------------------------- 1 x Fresh Cilantro; OR 1 x Parsley; Chopped * Use either the fresh leaves or the dried leaves for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlicky Garbanzo Bean Dip Categories: Appetizers, Dips, Vegetables, Beans Servings: 6 3 c Garbanzo Beans; Cooked 1/4 c Water 1/2 c Tahini; Sesame Paste 1/3 c Lemon Juice 1 1/2 tb Garlic; Chopped 1 tb Salt 1 t Cumin; Ground 2 tb Olive Oil ---------------------------------GARNISHES--------------------------------- 1 x Lemon Slices 1 x Parsley; Chopped 1 x Paprika Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Domesticated Chick-Pea Dip Categories: Appetizers, Dips, Vegetables, Beans Servings: 6 6 ea Garlic Cloves 1/4 t Black Pepper 1 c Olive Oil 1/2 c Lemon Juice 1 tb Salt 3 c Chick-Peas; Cooked ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zippy Kidney Bean Dip Categories: Appetizers, Beans, Cheese, Dips, Vegetables Servings: 6 1 1/2 c Red Kidney Beans; Cooked 2 t Jalapeno Pepper; Chopped 1/2 c Cheddar; Sharp, Chopped 1/4 t Chili Powder 3/4 c Yogurt; Plain 1/2 t Onion Powder 1/4 t Garlic Powder 1/2 t Hot Sauce In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rich And Creamy Refried Bean Dip Categories: Appetizers, Beans, Cheese, Desserts, Vegetables Servings: 2 1 c Refried Beans 1/2 c Sour Cream 2 tb Black Olives; Chopped 1/4 c Fresh Tomato; Chopped 1 t Salsa Verde; Hot Green Salsa 1/8 t Salt 1 x Black Pepper; To Taste ----------------------------------GARNISH---------------------------------- 1 x Cheddar; Sharp, Shredded Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Longhorn Quick Chili Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 tb Hot Sauce 1 tb Lemon Juice 1 1/2 t Cumin; Ground 3/4 c Cheddar; Sharp, Shredded Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chunky Kidney Bean Dip Categories: Appetizers, Beans, Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 t Lemon Juice 1 tb Cumin; Ground 1 t Hot Sauce 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Unstuffed Mushroom Dip Categories: Appetizers, Cheese, Dips, Meats, Vegetables Servings: 4 1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded 1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits 1/2 c Sour Cream 1 t Worcestershire Sauce 4 dr Hot Sauce ----------------------------------GARNISH---------------------------------- 1 x Seasoned Bread Crumbs * The mushrooms should be Whole White Button Mushrooms that have been diced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zesty Italian Zucchini Dip Categories: Appetizers, Cheese, Dips, Vegetables Servings: 8 3 c Zucchini; Shredded 1 c Cream Cheese; Softened 2 tb Milk 2 ea Eggs; Large 1/4 c Romano Cheese; Grated 1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion 2 tb Fresh Parsley; Minced, OR 2 t Dried Parsley; Crushed 1/2 t Salt 1/2 t Oregano; Dried Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamy Smoked Oyster Dip Categories: Appetizers, Cheese, Fish, Vegetables, Dips Servings: 4 1 tb Butter Or Regular Margarine 1/2 c Almonds; Sliced 1 c Cream Cheese; Softened 1 tb Milk 1 x Black Pepper; To Taste 1 1/2 t Horseradish; Prepared 2 tb White Onion; Chopped 7 oz Smoked Oysters; * * Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed with a fork. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Siam Chili Dipping Sauce Categories: Appetizers, Dips Servings: 2 1/3 c Water 1/3 c White Vinegar 1/3 c Granulated Sugar 1/2 t Chili Paste With Garlic 1/4 t Salt 1/2 t Garlic; Minced In a heavy sauce (preferably enamel), bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Pinto Bean Dip Categories: Appetizers, Beans, Dips, Vegetables Servings: 4 3 c Pinto Beans; Cooked 1/4 c Water 1/2 c Monterey Jack; Shredded 1/2 c Chili Powder 1 1/2 t Salsa Verde; Hot Green Salsa Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swiss Chalet Dip Categories: Appetizers, Cheese, Dips, Meats, Vegetables Servings: 4 1 c Dry White Wine 2 c Swiss Cheese; Shredded 1 tb Unbleached Flour 1 tb Brandy 1 ea Garlic Clove;CrushedIn Press 1 tb White Onion; Finely Diced 1 x Black Pepper; To Taste 1/4 c Smoked Ham; Finely Diced ----------------------------------GARNISH---------------------------------- 1 x Nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Far East Peanut Dipping Sauce Categories: Appetizers, Dips, Vegetables Servings: 2 1 tb Soy Sauce 4 t Water 2 t Rice Wine Vinegar 1 c Peanut Butter; Chunky 1 tb 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 via Meal-Master (tm) v7.07 Title: Bavarian Liverwurst Dip Categories: Appetizers, Dips, Meats, Vegetables Servings: 2 1 c Liverwurst 1/2 c Sour Cream 1/4 c White Onion; Minced 1 tb Dill Pickle Relish 1 tb Dijon Mustard 1/2 t White Pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Down And Dirty Apple Chutney Dip Categories: Appetizers, Dips, Fruits Servings: 2 1 c Chunky Applesauce; Unsweeten 1/4 c Honey 1/4 c Raisins 4 t Lemon Juice 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar 1 1/4 t Curry Powder 1 t Celery Salt Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Peanut Yogurt Dip Categories: Appetizers, Dips, Vegetables Servings: 2 1/4 c Peanut Butter 1 c Plain Yogurt 1 t Coriander; Ground 1 1/4 t Cayenne Pepper 1/8 t Pepper Blend the peanut butter and yogurt together, mixing until smooth. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Silky Apricot Cheese Dip Categories: Appetizers, Cheese, Dips, Fruits Servings: 6 3/4 c Apricot Preserves 2 tb Brandy 1 c Cream Cheese; Softened 1 c Sour Cream 1 t Almond Extract 1/4 c Almonds; Blanched, Slivered In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange-Ginger Dip Categories: Appetizers, Cheese, Dips, Fruits Servings: 4 1 1/2 t Ginger; Dried 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c Orange Juice 1/2 t Orange Zest Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Citrus-Raisin Dip Categories: Appetizers, Dips, Fruits Servings: 6 1 ea Orange; Md, * 1 c Pecans; Chopped 2 c Golden Raisins 1/2 c Mayonnaise 1/2 c Plain Yogurt * Seed and quarter the orange but DO NOT peel. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cheesecake Dip Categories: Cheese, Desserts, Dips, Fruits Servings: 6 1/2 c Raisins 1 tb Brandy 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 t Vanilla Extract 1/4 c Dark Brown Sugar 1 t Cinnamon; Ground 1/2 c Mini Chocolate Chips ----------------------------------GARNISH---------------------------------- 1 x Cinnamon; Ground Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Chocolate Dipping Sauce Categories: Dips, Sauces, Desserts Servings: 4 8 oz Milk Chocolate 1/2 c Whipping Cream 1 x Hazelnut-Flavored Liqueur; * * Add the liqueur to taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mango Cream Dip Categories: Cheese, Desserts, Dips, Fruits Servings: 4 1 c Cream Cheese; Softened 1/2 c Mango Chutney Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple-Walnut Dip Categories: Cheese, Dips, Fruits, Desserts Servings: 6 1 c Cottage Cheese 1/2 c Sour Cream 1 c Pineapple, Crushed 1 c Walnuts; Chopped 1/2 t Lemon Juice 1/4 t Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Bread Dip Categories: Desserts, Dips, Fruits, Vegetables Servings: 6 1 c Ripe Bananas; Mashed 1 t Lemon Juice 1 t Vanilla Extract 1/4 t Salt 1/2 c Sugar 1 1/2 t Cinnamon; Ground 1/4 t Nutmeg; Ground 1/2 c Quick Oatmeal; Uncooked, * * Do NOT use the instant packets for the oatmeal. Use the Quick Oats. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Grand Marnier Cheesecake Dip Categories: Cheese, Desserts, Dips, Fruits Servings: 6 1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped 1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur 1 c Cream Cheese; Softened 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scallop Saute Categories: Fish, Main dish, Entertain Servings: 8 2 lb Bay or sea scallops 1 x Oil 3/4 c Butter 2 ea Bunches green onions chopped 1 ea White onion, chopped 2 lb Mushrooms, slice 2 T Minced shallot 2 T Minced garlic 1 T Salt 2 t Freshly ground white pepper 1 x Pepper 1 ea Juice from lemon 2 c Dry white wine Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Garlic Categories: Garlic, Appetizers Servings: 1 1 x Whole Heads Of Garlic 1 x Toasted Rounds French Bread 1 x Softened Sweet Butter Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Garlic Categories: Garlic, Appetizers Servings: 8 8 ea Heads Garlic 4 T Butter 1 x Springs of Fresh Rosemary * * Fresh Oregano also may be used. ~------------------------------------------------------------------------- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic Coeurs a la Creme Categories: Garlic, Appetizers Servings: 8 1 lb Low-fat Cottage Cheese 1 lb Cheese * 1 ea Purree ** 2 c Plain Yogurt * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~------------------------------------------------------------------------- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hummus Categories: Garlic, Appetizers Servings: 4 31 oz (2 cns) Chick Peas 1 x Liquid * 6 T Tahini ** 1/3 c Lemon Juice or To Taste 3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper ---------------------------------GARINISHES--------------------------------- 1 x Olive Oil 1 x Paprika 1 x Fresh Chopped Parsley * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~------------------------------------------------------------------------- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tzatziki Categories: Garlic, Vegetables, Appetizers Servings: 2 2 c Plain Yogurt 2 ea Large Cucumbers 1 x Salt To Taste 2 ea Large Cloves Garlic, Minced 1 1/2 T White Wine Vinegar 1 T Olive Oil 1 x Fresh Ground Pepper(2 Taste) Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tzatziki Sauce Categories: Garlic, Appetizers Servings: 2 1 x Same As In 6 Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Marinated Shrimp and Garlic Categories: Garlic, Main dish Servings: 6 1 c Olive Oil 1 x Juice Of 1 Lemon 1/2 t Paprika 1 ea Bay Leaf 1 t Crushed Rosemary Leaves 1/4 t Cayenne Pepper 1 x Dashes Tabasco Sauce 1 x Salt (To Taste) 1 x Fresh Ground Pepper(2 Taste) 1 x Dashes Worcestershire Sauce 30 ea Cloves Garlic * 1 1/2 lb Shrimp (About 20 /lb) 1 x Fresh parsley, Chopped * Cloves of garlic should be parboiled and peeled. ~------------------------------------------------------------------------- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken And Sausage In Tomato Sauce Categories: Garlic, Sauces, Poultry Servings: 8 1/4 c Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop 2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links 4 ea Chicken Legs 4 ea Chicken Thighs 56 oz (2 cns) Tomatoes 6 oz (1 can) Tomato Paste 1 x Salt And Pepper To Taste 1/2 T Dried Basil 1/2 c Dry Red Wine 1 x Chopped Fresh Parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Braised With 40 Cloves Of Garlic Categories: Garlic, Poultry, Main dish Servings: 6 40 ea Cloves Garlic * 6 ea Chicken Legs/Thighs ** 2 ea Med Onions, Coarsely Chopped 2 T Olive Oil 1 c Fresh Parsley, Chopped 1 t Dried Tarragon, Crumbled 1/2 t Allspice 1/4 t Cinnamon 1 x Salt & Pepper To Taste 1/4 c Cognac 1/3 c Dry White Vermouth * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ~------------------------------------------------------------------------- Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stefado of Beef And Garlic Categories: Garlic, Meats, Main dish Servings: 6 3 lb Stew Meat Trimmed 1" cubes 6 oz (1 cn) Tomato Paste 1/2 c Fresh Parsley, Chopped 1 x Salt & Pepper To Taste 1 ea Bay Leaf 1 t Dried Oregano, Crumbled 1 t Cinnamon 1 t Ground Cumin 1/2 t Sugar 1/2 c Dry White Wine 1/4 c Dry Red Wine Vinegar 1 lb Pearl Onions * 30 ea Cloves Garlic * 1/2 lb Feta Cheese, Crumbled 1 c Walnuts, Coarsely Chopped 1/2 c Fresh Parsley, Chopped. * Pearl onions and garlic cloves should be parboiled and peeled. ~------------------------------------------------------------------------- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cowboy's Brisket Categories: Garlic, Main dish, Meats Servings: 4 4 lb First Cut Brisket Of Beef 3 ea Cloves Garlic, Slivered 3 ea Cloves Gralic, Crushed 4 ea Large Onions, Thinly Sliced 1 c Apple Cider Vinegar 1 1/2 T Bacon Fat 1 c Strong Black Coffee 1 x Salt & Pepper, To Taste 1/2 c Water With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flank Steak With Garlic Wine Sauce Categories: Garlic, Meats, Main dish Servings: 4 1 1/2 lb Flank Steak (1 piece) 1 x Salt & Pepper, To Taste 2 T Unsalted Butter 2 T Unsalted Butter, Softened 2 T Thinly Slice Scallions 1 c Dry Red Wine 1 x Garlic Puree(1 head Roasted) Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gratin Of Potatoes And Cheese Categories: Garlic, Vegetables Servings: 8 2 ea Lg. Cloves Garlic * 4 ea Lg. Idaho Potatoes ** 1 x Salt & Pepper To Taste 2 c Grated Gruyere Cheese 2 pt Whipping Cream * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ~------------------------------------------------------------------------- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic-Wine Rice Pilaf Categories: Garlic, Vegetables Servings: 4 1 x Rind Of 1 Lemon 8 ea Cloves Garlic, Peeled 1/2 c Parsley 6 T Unsalted Butter 1 c Regular Rice (Not Instant) 1 1/4 c Chicken Stock 3/4 c Dry Vermouth 1 x Salt & Pepper To Taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice With Garlic And Pine Nuts Categories: Garlic, Vegetables Servings: 6 4 T Unsalted Butter 1 x Garlic Puree(1 Roasted Head) 4 c Cooked Regular Rice 3/4 c Pine Nuts 1 x Salt & Pepper To Taste Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: True Garlic Bread Categories: Breads, Garlic Servings: 6 1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter, Softened 2 T (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees) 2 1/2 c Warm Water 2 T Kosher Salt 3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All Purpose Flour 1 x Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Venezuelan Peppers With Shrimp Categories: Fish, Garlic, Main dish Servings: 10 3 lb Shrimp (16-20/lb) 3 c Spanish Olive Oil 4 ea Large Red Bell Peppers * 8 ea Cloves Garlic ** 1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1" Slices 1 x Feta Cheese (optional) * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~------------------------------------------------------------------------- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger-Garlic Shrimp, China Royal Categories: Garlic, Fish, Main dish Servings: 4 16 ea Jumbo Shrimp, With Shell 1/4 c Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~------------------------------------------------------------------------- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zwei-bohnenensuppe (Two Bean Soup) Categories: German, Soups Servings: 4 1 1/4 c White Beans; Dry 4 oz Ham; Cubed 1 c Cut Green Beans; * 1/4 c Celery; Diced 1 ea Green Onion; Diced 1 ea Onion; Yellow, diced 1 ea Potato; Peeled & Diced 1 T Butter 2 T Unbleached Flour 3/4 c Beef Broth 1/2 t Salt 1/4 t Pepper ----------------------------------GARNISH---------------------------------- 1 ea Parsley; Sprig * Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Weisse Bohnensuppe (White Bean Soup) Categories: German, Soups Servings: 8 1 lb Navy Beans; Dry 3 qt Water 1 ea Ham Bone Or Hock; Smoked 2 T Parsley; Chopped 1 c Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 c Celery &Tops; Finely Chopped 1 1/2 t Salt 1/2 t Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gulaschsuppe (Goulash Soup) Categories: German, Soups Servings: 6 2 c Onion; Chopped 1/4 c Shortening 3 ea Green Bell Peppers; Chopped 3 T Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 t Paprika 2 ea Garlic Cloves; Minced 6 c Beef Broth; * 1 T Lemon Juice 1/4 t Caraway Seeds * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters) Categories: German, Soups Servings: 4 1 lb Navy Beans; Dried 8 c Water 3 c Beef Broth 1 ea Carrot; Chopped 1 ea Celery Stalk; 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 via Meal-Master (tm) v7.07 Title: Krautsuppe (Cabbage Soup) Categories: German, Soups Servings: 6 4 ea Slices Bacon; Thick, Diced 2 ea Onions; Sliced 1 ea Turnip; Sliced 2 ea Carrots; Diced 2 ea Potatoes; Cubed 1 ea Head Green Cabbage; shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 ea Sprigs Parsley * 1 ea Bay Leaf * ----------------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Categories: German, Soups Servings: 4 1 c Lentils; Dried Quick-Cooking 6 c Water 2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; * 1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped 1 ea Onion; Finely Chopped 1 T Vegetable Oil 2 T Unbleached Flour 1 T Vinegar 4 ea Frankfurters; Thickly Sliced 1 T Catsup; Tomato 1 t Salt 1/4 t Black Pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ochsenschwanzsuppe (Ox Tail Soup) Categories: German, Soups Servings: 6 2 lb Ox Tails; Disjointed OR 2 ea Veal Tails 1 ea Onion; Medium, Sliced 2 T Vegetable Oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley; Chopped 1/2 c Carrots; Diced 1 c Celery; Diced 1 ea Bay Leaf 1/2 c Tomatoes; Drained 1 t Thyme; Dried, Crushed 1 T Unbleached Flour 1 T Butter or Margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grunkohlsuppe (Kale And Potato Soup) Categories: German, Soups Servings: 6 4 ea Potatoes; Medium 2 T Vegetable Oil 8 c Water 1 t Salt 1/2 t Pepper 2 lb Kale; fresh 1/2 lb Garlic Sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German, Soups Servings: 4 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 c Chicken Broth 1 T Tomato Paste 1/2 t Basil; Dried 1/4 t Pepper; Freshly Ground 1/2 t Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelsuppe (Potato Soup) Categories: German, Soups Servings: 4 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 T Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 t Salt 2 T Butter 2 c Milk;Up to 3 Cups Maybe Used ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) Categories: German, Soups Servings: 4 1 ea Cucumber; Medium 4 ea Potatoes;Med, Peel And Dice 1 t Salt 2 c Water; Cold 1/4 t Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 ea Green Onion; Grated 1 t Dillweed; Dried OR 1 T Fresh Dill; Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zwiebelkuchen (Onion Pie) Categories: Vegetables, German Servings: 8 1 pk Yeast; Active Dry 1 t Sugar 1 1/2 t Salt 3 c Unbleached Flour 1 T Shortening 1 c Water; 120 to 130 Degrees F. 6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced 1/4 t Cumin 1/2 t Salt 1 x Pepper; As Desired 1 ea Egg Yolk 1 c Sour Cream Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bauernfruhstuck (Farmers Breakfast) Categories: German, Main dish Servings: 4 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 T Milk 1/2 t Salt 1 c Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 T Chives; Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese) Categories: German, Cheese/eggs, Main dish Servings: 4 1 lb Spinach; Fresh * 1/4 lb Butter 1 ea Onion; Large, Diced 2 ea Garlic; Cloves, Minced 1/2 t Salt 1/2 lb Emmenthaler Cheese; Grated 1 t Paprika 1/8 t Nutmeg 1/4 t Pepper * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German, Vegetables, Main dish Servings: 6 1 1/2 c Brown Rice 3 c Water 2 t Salt 1 t Dillseed 1/2 t Marjoram 3/4 t Pepper 2 1/2 c Onion; Chopped 5 T Vegetable Oil 1/2 t Paprika 2 ea Garlic; Cloves, Minced 2 ea Eggs; Large, Slightly Beaten 1/4 c Bread Crumbs 1/2 c Parsley; Fresh, Minced 2 1/2 lb Cabbage 1 x Cheesecloth; About 6 ft. 2 1/2 c Tomatoes; Canned, Chopped 1/2 c Vermouth; Dry 1/2 c Beef Broth 2 T Tomato Paste 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German, Cheese/eggs, Sauces, Main dish Servings: 4 2 T Mayonnaise 1 c Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 1/2 c Fresh Herbs; Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or borage may be used. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: German, Main dish Servings: 6 6 ea Bratwursts 12 oz (1 Can) Beer 1 ea Onion; Med., Chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jager-eintopf (Hunter's Stew) Categories: German, Main dish Servings: 4 1 1/2 c Onions; Minced 1/4 lb Mushrooms; Sliced 2 T Vegetable Oil 1 lb Ground Beef; Coarse Grind * 1 c Beef Broth 5/8 t Nutmeg 1/2 t Worcestershire Sauce 1 t Salt 1/2 t Pepper 3 ea Potatoes; Medium 3 T Butter 2 ea Eggs; Large 4 ea Apples; Tart 1/2 c Bread Crumbs; Fine, Dry * Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Berghoff Ragout (Ragout a la Berghof) Categories: Meats, German, Main dish Servings: 8 3/4 c Butter 3 1/2 lb Round Steak; Bonless * 1 c Onion; Chopped 1 1/2 c Green Bell Pepper; Chopped 1 lb Mushrooms; Sliced 1/2 c Unbleached Flour 2 c Beef Broth; Canned/Homemade 1 c White Wine; Dry 1 t Salt 1 t Worcestershire Sauce 1 x Tabasco Sauce; To Taste * Round steak should be cut into thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falscher Hase (False Hare (German Meatloaf)) Categories: German, Meats, Main dish Servings: 4 1/2 lb Ground Beef; Lean 1/2 lb Ground Pork; Lean 1 ea Onion; Medium, Chopped 3 T Bread Crumbs 3 T Water; Cold 2 ea Eggs; Large 1/2 t Salt 1 t Paprika 1 t Mustard; Prepared 2 T Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 T Vegetable Oil 1 c Beef Broth -----------------------------------SAUCE----------------------------------- 1/4 c Water; Hot 1 t Cornstarch 1/4 c Water 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Categories: German, Meats, Main dish Servings: 6 4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 ea Onions; Medium, Sliced 1 t Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 T Vegetable Oil 1 ea Tomato; Medium * 2 T Unbleached Flour 2 t Sugar 1/4 c Water * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steaks Esterhazy Categories: Meats, German, Main dish Servings: 4 1/4 lb Mushrooms; Diced 1 ea Carrot; Small, Diced 1 ea Shallot Or Green Onion; * 2 T Butter 1 t Paprika 1/2 t Salt 1 c Sour Cream 1 t Worcestershire Sauce 4 ea Servings Of Steak; ** * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deutsches Beefsteak (German Beefsteaks) Categories: Meats, German, Main dish Servings: 4 1 ea Hard Roll; Large, Dry 1/2 c Water 4 T Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 t Salt 1/4 t Pepper 4 ea Onion; Medium, Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots) Categories: German, Meats, Vegetables, Main dish Servings: 4 1 lb Carrots 2/3 c Carbonated Soda Water 1 c White Wine 1 t Salt 1/4 t Sugar 1 lb Sirloin Steak 2 T Vegetable Oil 2 ea Onions; Small, Diced 1/4 t White Pepper 1/2 c Heavy Cream 1 T Parsley; Chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: German, Meats, Main dish Servings: 4 1 lb Cabbage; Head, Small 1 T Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 t Caraway Seeds 1/2 t Salt 1/2 t Pepper 1/2 c White Wine; Dry 1 t Vegetable Oil 3 ea Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rindergulasch (Beef Goulash) Categories: German, Meats, Main dish Servings: 4 3 T Vegetable Oil 1 lb Round Steak; Cubed 3 ea Onions; Medium, Chopped 1/2 t Salt 1/4 t Pepper 1/2 t Garlic Salt 1 t Paprika 1/4 t Sugar 2 c Water; Hot 1 T Unbleached Flour 1/4 c Water; Cold 1/2 c Cream; Heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rindfleisch-eintopf (Beef Stew) Categories: German, Meats, Main dish Servings: 6 1/4 c Shortening 3 lb Rump Roast; Boneless 2 c Onions; Sliced 1/4 c Unbleached Flour 2 T Salt 2 T Sugar 1 x Pepper; To Taste 2 t Mustard; Dry 1/2 t Celery Seed 1/4 c Water 1 lb Tomatoes; (1 can) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rinderrouladen (Beef Rools) Categories: German, Meats, Main dish Servings: 4 4 ea Sandwich Or Roll Steaks; * 2 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 c Vegetable Oil 1 1/2 c Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 T Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing) Categories: Beef, German, Meats, Main dish Servings: 6 -----------------------------------ROAST----------------------------------- 1/2 t Salt 1/4 t White Pepper 2 lb Flank Steak 1 t Mustard; Dijon Style -----------------------------MUSHROOM STUFFING----------------------------- 2 T Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 c Parsley; Chopped 2 T Chives; Chopped 1 T Tomato Paste 1/2 c Bread Crumbs; Dried 1/4 t Salt 1/4 t Pepper 1 t Paprika -----------------------------------GRAVY----------------------------------- 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 c Beef Broth; Hot 1 t Mustard; Dijon Style 2 T Tomato Catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps) Categories: German, Beef, Meats, Main dish, Cookies Servings: 10 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 c White Vinegar; Mild 1 c Water 1/2 c Cider Vinegar 1/4 c Vegetable Oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour Cream 1 T Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Klopse (Sauerbraten Meatballs) Categories: German, Meats, Main dish, Beef Servings: 4 1 lb Ground Beef; Lean 1/4 c Milk 1/4 c Bread Crumbs; dry 1/8 t Cloves; Ground 1/8 t Allspice; Ground 1/2 t Salt 1 x Pepper; To Taste 2 T Vegetable Oil 1/2 c Vinegar 3/4 t Ginger; Ground 1 ea Bay Leaf 4 T Sugar; Brown 2 T Unbleached Flour Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: German, Beef, Meats, Main dish Servings: 4 ---------------------------------MEATBALLS--------------------------------- 1 ea Hard Roll 3/4 c Water 1 lb Ground Beef; Lean 1 ea Bacon; Strip, Diced 4 ea Anchovy Fillets; Diced 1 ea Onion; Small, Chopped 1 ea Egg; Large 1/2 t Salt 1/4 t Pepper; White -----------------------------------BROTH----------------------------------- 6 c Water 1/2 t Salt 1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved 6 ea Peppercorns -----------------------------------GRAVY----------------------------------- 1 1/2 T Butter or Margarine 1 1/2 T Unbleached Flour 1 T Capers 1 ea Lemon Juice; Of 1/2Med.Lemon 1/2 t Mustard; Prepared 1 ea Egg Yolk; Large 1/4 t Salt 1/4 t Pepper; White Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut) Categories: German, Meats, Pork, Main dish, Vegetables Servings: 4 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 t Paprika 6 ea Beef Bouillon Cubes 1/2 t Caraway Seeds 1/2 t Pepper 10 ea Bacon; Slices,Rolled InFlour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus) Categories: German, Veal, Meats, Main dish, Vegetables Servings: 6 2 lb Veal; Cubed 2 T Vegetable Oil 1 ea Onion; Large, Chopped 1 c Carrots; Chopped 1 T Parsley; Chopped 1/4 c Lemon Juice; Fresh 2 c Beef Broth 3 T Unbleached Flour 1/2 t Salt 1 x Pepper;Fresh Ground,To Taste 20 oz Frozen Asparagus; * OR 2 lb Asparagus; Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schwalbennester (Barvarian Veal) Categories: German, Meats, Veal, Main dish Servings: 4 1 lb Veal; Cut In 4 Thin Slices 1/2 t Salt 1/8 t Sugar 1/2 t Pepper; White 1 T Mustard; Dijon Style 4 ea Bacon; Slices 4 ea Eggs; Large, Hard Cooked 2 T Vegetable Oil 1 ea Onion; Medium, Diced 3/4 c Beef Bouillon; Heated 1 T Tomato Paste 2 T Unbleached Flour 1/4 c Red Wine Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: German, Meats, Main dish, Veal Servings: 4 1/2 lb Ground Beef; Lean 1/4 lb Ground Pork 1 ea Egg; Large 1 c Bread Crumbs; Soft 1 T Lemon Juice 1/8 t Nutmeg 1/2 t Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 T Shortening 2 t Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 t Rosemary 1/2 t Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing) Categories: German, Meats, Veal, Main dish Servings: 6 -------------------------------HERB STUFFING------------------------------- 3 ea Bacon; Strips 1 ea Onion; Medium 4 oz Mushroom Pieces; (1 can) 1/4 c Fresh Parsley; Chopped 1 T Dill; Fresh, Chopped 1 t Tarragon Leaves; Dried 1 t Basil Leaves; Dried 1/2 lb Ground Beef; Lean 1/2 c Bread Crumbs; Dry 3 ea Eggs; Large 1/3 c Sour Cream 1/2 t Salt 1/4 t Pepper ------------------------------------VEAL------------------------------------ 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal 1/2 t Salt 1/4 t Pepper 1 T Vegetable Oil 2 c Beef Broth; Hot 2 T Cornstarch 1/2 c Sour Cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce) Categories: German, Pork, Meats, Main dish, Vegetables Servings: 4 4 ea Pork Chops 1/2 t Salt 1/4 t Pepper 1 1/2 T Unbleached Flour 1 1/2 T Vegetable Oil 4 ea Onions; Small (2 med) * 1/2 c Beer 1/2 c Beef Broth; Hot 1 t Cornstarch * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops) Categories: German, Pork, Meats, Main dish Servings: 6 6 ea Pork Chops 1 ea Garlic Clove; Minced 1 t Caraway Seeds; Crushed 2 t Hungarian Paprika; Mild * 1/2 t Salt 1 x Pepper; As Desired 1 c White Wine; Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kapernschnitzel (Veal Cutlets With Capers) Categories: German, Veal, Meats, Main dish Servings: 4 24 oz Veal Cutlets (4 @ 6oz each) 2 T Lemon Juice 1/2 t Salt 1/8 t Pepper 1/2 t Paprika 1 T Vegetable Oil 2 oz Capers; Drained(1/2 Sm. Jar) 1/4 c White Wine; Dry 1 ea Bay Leaf 3 T Evaporated Milk ----------------------------------GARNISH---------------------------------- 1 x Pickled Beets; Sliced 4 ea Lettuce Leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce) Categories: German, Meats, Veal, Main dish, Fruits Servings: 4 4 ea Veal Cutlets; Lean * 1 T Vegetable Oil 1/2 t Salt 1/8 t Pepper; White 1/4 c Red Wine 2 T Evaporated Milk 16 oz Cherries;Tart, Canned, Drain ----------------------------------GARNISH---------------------------------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry) Categories: German, Veal, Meats, Main dish Servings: 4 1 lb Veal Cutlets; Sliced Thin 1/2 t Salt 1/4 t Pepper 3/4 t Curry Powder 3 T Vegetable Oil 2 ea Onions; Diced 2 T Evaporated Milk 2 T Tomato Paste 1 ea Lemon; Juiced 10 ea Parsley Sprigs; Chopped 2 T Cognac Or Brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt) Categories: German, Veal, Meats, Main dish Servings: 4 1 lb Veal; Sliced Thin 1/2 t Salt 1/4 t Pepper 3 T Vegetable Oil 4 ea Apples; Med. Peel And Slice 1/2 c Evaporated Milk 8 oz Yogurt; Small Container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables) Categories: German, Veal, Meats, Main dish, Vegetables Servings: 4 1/2 t Salt; Or To Taste 1/4 t Pepper; Or To Taste 1/4 t Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 T Butter 4 ea Stewed Tomatoes; Whole 12 ea White Asparagus Spears; * 1/4 lb Mushrooms; Fresh, Sliced * Asparagus Spears should be canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomatensalat (Tomato Salad) Categories: German, Vegetables, Salads Servings: 4 5 ea Tomatoes; Med., Chopped 1 T Sugar 1 t Salt 1 t Basil; Dried 1/4 t Thyme; Dried 1/4 t Pepper; Freshly Ground 1/2 c Vegetable Oil 6 T Vinegar 1 T Worcestershire Sauce 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schnittbohnensalat (Green-Bean Salad) Categories: German, Salads, Vegetables Servings: 4 1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 t Dried Dillseed 1 t Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rote Rubensalat (Red-beet Salad) Categories: German, Salads, Vegetables Servings: 6 2 ea Red Beets; Bunches ----------------------------------MARINADE---------------------------------- 2 T ;Water 1/4 c Vinegar 2 T Caraway Seeds 1 t Sugar 2 T Onion; Minced 1 t Horseradish 1/4 t Cloves; Ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing) Categories: German, Salads, Vegetables, Fruits Servings: 4 2 c Cabbage; Raw, Shredded 1 ea Apple; Med., Diced, Unpeeled 1 T Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 t Lemon Juice 1/4 t Salt 1 T Sugar 1/2 c Sour Cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rotkrautsalat (Red Cabbage Salad) Categories: German, Salads, Vegetables Servings: 4 5 ea Bacon; Slices 1 t Sugar 2 T Vinegar 1/4 c Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 T Vegetable Oil 1/2 t Salt 1/4 t Pepper 1 T Caraway Seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gurkensalat (Cucumber Relish Salad) Categories: German, Salads, Vegetables Servings: 4 2 ea Cucumbers; Medium 1 1/2 T Sugar 1 1/2 T Cider Vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour Cream 1 T Parsley; Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing) Categories: German, Salads, Vegetables Servings: 4 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 T Onion; Chopped 1 ea Celery; Stalk, Chopped 1 t Salt 2 T Butter 2 T Unbleached Flour 1/2 t Mustard; Dry 1 T Sugar 1 c Beer; Any Brand 1/2 t Tobasco Sauce 2 T Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: German, Salads, Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken Broth; ** 1/2 t Salt 1/4 c Vegetable Oil 1/3 c Onion; Chopped 1/2 t Sugar 2 T Lemon Juice 1 x Pepper; As Desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German, Salads, Vegetables Servings: 6 6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 t Salt 1 ea Onion; Medium, Minced 3 T Vinegar 1/2 t Mustard; Prepared 1 t Sugar 2 t Dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: German, Salads, Vegetables Servings: 4 3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 c Onion; Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c ;Water 2 1/2 T Vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerischer Wurstsalat (Barvarian Sausage Salad) Categories: German, Salads, Vegetables, Meats Servings: 4 1/2 lb Knockwurst; Cooked / Cooled 2 ea Pickles; Small 1 ea Onion; Medium 3 T Vinegar 1 T Mustard; Prepared * 2 T Vegetable Oil 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1/4 t Sugar 1 T Capers 1 T Parsley; Chopped * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham) Categories: German, Salads, Vegetables, Meats Servings: 4 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked ----------------------------------DRESSING---------------------------------- 1/2 c Yogurt 1/4 t Salt 1/4 t Pepper; White 1 t Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream) Categories: German, Salads, Fruits, Vegetables Servings: 4 ------------------------------SOUR-CREAM SAUCE------------------------------ 1 c Sour Cream 1/2 c Yogurt 1/2 x Lemon; Juice Only 1/4 t Sugar -----------------------------------SALAD----------------------------------- 2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 t Dill; Fresh OR 1/2 t Dillweed; Dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heringsalat (Herring Salad) Categories: German, Salads, Vegetables, Fish Servings: 4 8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 t Onion; Grated 2 T Vegetable Oil 1 T Vinegar 4 ea Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts) Categories: German, Salads, Vegetables, Fruits Servings: 4 1 ea Honeydew Melon; Small 2 ea Oranges 1 c Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves ----------------------------------DRESSING---------------------------------- 8 oz Yogurt; (1 Container) 1 T Lemon Juice 1 T Orange Juice 1 T Tomato Catsup 2 T Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German, Salads, Fish, Cheese/eggs Servings: 4 1 T Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 T Capers -----------------------------------SAUCE----------------------------------- 2 T Mayonnaise 2 T Sour Cream 2 t Lemon Juice 1 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper; White ----------------------------------GARNISH---------------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or haddock. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Servings: 4 2 1/2 c Whole-Wheat Flour 1 1/2 c Wheat Germ 1/3 c Brown Sugar 1/2 t Salt 1 c Raisins; Mixed Dark & Light 2 t Baking Soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dillbrot (Dill Bread) Categories: Breads, Cheese/eggs, Vegetables Servings: 4 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 T Sugar 1 T Onion; Minced 1 T Butter; Melted 1 ea Egg; Large 1 t Salt 2 t Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roggenbrot (Rye Bread) Categories: German, Breads Servings: 12 2 pk Yeast; Active Dry 1/2 c ;Warm Water(110-120 degrees) 1 1/2 c Milk; Lukewarm 2 T Sugar 1 t Salt 1/2 c Molasses 2 T Butter 3 1/4 c Rye Flour; Unsifted 2 1/2 c Bread Flour; Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spatzle (Spaetzle Noodles) Categories: German, Breads Servings: 4 3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg 4 ea Eggs; Large, Beaten 1/2 c ;Water, Or More 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German, Breads, Cheese/eggs Servings: 4 3 T Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 t Dry Mustard 2 c Spaetzle Noodles 2 T Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German, Cookies, Desserts Servings: 6 1 1/2 c Brown Sugar; Frimly Packed 2/3 c Shortening 2 ea Eggs; Large 2 T Milk 1 T Orange Rind; Grated 2 t Baking Powder 1 t Cinnamon 1/2 t Cloves 1/4 t Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gewurzplatzchen (Spice Cookies) Categories: German, Cookies, Desserts Servings: 6 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 ea Egg; Large 1/4 c Molasses 2 1/2 c Flour; Unbleached, Unsifted 1/4 t Salt 2 t Baking Soda 1 t Cinnamon 1/2 t Ginger 1/2 t Cloves; Ground 1/2 t Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spritzgeback (Spritz Cookies) Categories: German, Cookies, Desserts Servings: 10 1 c Butter; (No Margarine) 2/3 c Confectioners' Sugar 1 ea Egg; Large 1 ea Egg Yolk; Large 1 t Almond Or Lemon Extract 2 1/4 c Flour; Unbleached, Unsifted 1/4 t Salt 1/2 t Baking Powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nusskipferl (Nut Crecents) Categories: German, Cookies, Desserts Servings: 10 1 pk Yeast; Active Dry 4 c Flour; Unbleached, Unsifted 1 c Butter Or Margarine;Softened 1 c Sour Cream 3 ea Egg Yolks; Large ----------------------------------FILLING---------------------------------- 3 ea Egg Whites; Large 1 c Nuts; Ground 1 c Sugar; Or To Taste 1 t Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mandel-halbmonde (Almond Crecents) Categories: German, Cookies, Desserts Servings: 8 1 c Butter Or Margarine 3/4 c Sugar 1 t Vanilla Extract 1 1/2 t Almond Extract 2 1/2 c Flour; Unbleached 1 c Almonds; Ground 1 x Confectioners' Sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sandtortchen (Sand Tarts) Categories: German, Cookies, Desserts Servings: 24 2 1/2 c Sugar 2 c Butter Or Margarine 2 ea Eggs; Large 4 c Flour; Unbleached, Unsifted 1 ea Egg White; Large, Beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebkuchen (Spice Bars) Categories: German, Cookies, Desserts Servings: 12 1 t Cinnamon 1 t Allspice; Ground 1/4 t Cloves; Ground 1/2 t Salt 2 1/4 c Flour; Unbleached, Unsifted 1/2 t Baking Powder 1/2 c Almonds, Ground 1 t Lemon Rind; Grated 2 ea Eggs; Large 3/4 c Sugar 3/4 c Honey 1/2 c Milk --------------------------------ALMOND GLAZE-------------------------------- 1 c Confectioners' Sugar 1/2 t Almond Extract 1 t Rum 1 T ;Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pfeffernusse (Pepper Balls) Categories: German, Cookies, Desserts, Holiday, Christmas Servings: 12 4 c Flour; Unbleached, Unsifted 1 t Baking Powder 1 t Cinnamon 1 t Cloves; Ground 1/2 t Mace 1 t Allspice; Ground 1 x Black Pepper; As Desired 1 1/4 c Honey 2 T Butter; (No Margarine) 2 ea Eggs; Large 1 c Confectioners' Sugar 1 t Vanilla 1 x ; Water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spargelgemuse (Fresh Asparagus) Categories: German, Vegetables Servings: 6 2 lb Asparagus; Fresh, Any Color 1 x ;Water, Boiling Salted 1/4 c Butter 3 T Parmesan Cheese; Grated 1 ea Egg; Large, Hard-cooked Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spargel in Weisser Sosse (White Asparagus In White Sauce) Categories: German, Vegetables Servings: 4 29 oz White Asparagus; (2 Cans) 2 T Margarine 2 T Unbleached Flour 1/2 c ;Asparagus Liquid 1/2 c Milk 4 oz Ham;Cut into Julienne Strips 1/8 t Nutmeg; Freshly Grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grune Bohnen mit Dill (Grean Beans With Dill) Categories: German, Vegetables Servings: 4 9 oz Cut Green Beans; Frozen(1pk) 1/3 c ;Water, Boiling 1 ea Beef Bouillon Cube 1 t Dillweed OR Dillseed 2 T Butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer) Categories: German, Vegetables Servings: 4 1 lb Brussels Sprouts; Fresh 1 x Beer; Any Brand, To Cover 1/2 t Salt 2 T Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: German, Vegetables Servings: 4 2 T Vegetable Oil 3 c Cabbage; Finely Shredded 1 c Celery; Chopped 1 ea Green Pepper; Small, Chopped 1 ea Onion; Small, Chopped 1/2 t Salt 1/4 t Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage) Categories: German, Vegetables Servings: 6 1/4 c Butter 4 ea Apples; Med., Peel, Slice 1/2 ea Onion; Red, Chopped 1 ea Red Cabbage; Head,Fine Shred 1 c Red Wine 4 ea Cloves; Whole 1/3 c Brown Sugar 2 ea Bay Leaves 1/4 c Vinegar 1/4 c Butter 1 x Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Karotten in Bier Gedunstet (Carrots In Beer) Categories: German, Vegetables Servings: 4 4 ea Carrots; Large 1 T Butter 1 c Dark Beer; Any Brand 1/4 t Salt 1 t Sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce) Categories: German, Vegetables Servings: 4 2 lb Mushrooms; Fresh 1/4 lb Bacon; Diced 1/4 c Butter Or Margarine 2 ea Onions; Large, Diced 1 c White Wine 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1 x Nutmeg; Pinch of 1 x Mace; Pinch Of 1 c Cream; Heavy 1 x Lemon Juice; 1/2 Med Lemon 2 ea Parsley; Sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinierte Toamten (Marinated Tomatoes) Categories: German, Vegetables Servings: 4 4 ea Tomatoes; Large * 1 c Vegetable Oil 1/4 c Wine Vinegar 1/4 t Mustard; Dry 1 t Salt 1/4 t Black Pepper 1 ea Garlic; Clove, Large, Minced 1 T Basil; Fresh, Chopped 2 ea Thyme; Sprigs, Fresh,Chopped 1 ea Marjoram; Fresh, Sprig, Chop 1 T Scallion; Minced * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes) Categories: German, Vegetables Servings: 4 8 ea New Potatoes; Boiled In Skin 1 ea Onion; Medium, Diced 1/4 t Salt 1/4 t Pepper 3/4 c Sugar 4 ea Bacon; Slices, Cut Up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rotkohl (Red Cabbage) Categories: German, Vegetables Servings: 4 2 T Vegetable Oil 2 ea Onions; Small, Sliced 2 lb Red Cabbage; Shredded 2 T Vinegar 1 x Salt; To Taste 1 t Sugar 1 ea Apple; Large, Tart, *, OR 1/2 c Applesauce 1/2 c Red Wine 1/2 c Beef Broth; Hot * Core and peel apple, then fine chop it. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kohl Westfalisch (Westphalian Cabbage) Categories: German, Vegetables Servings: 4 2 lb Cabbage; (1 Head) Approx Wt. 3 T Vegetable Oil 1 t Salt 1 t Caraway Seeds 1 c Beef Broth 3 ea Apples; Small, Tart 1 T Cornstarch 2 T ;Water, Cold 3 T Red Wine Vinegar 1/4 t Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Erbsenpuree (Yellow Split-Pea Puree) Categories: German, Vegetables Servings: 6 2 c Yellow Split-peas; Dry 6 c Stock, Broth; Or Water 1 ea Onion; Large, Whole 1 ea Carrot; Large 1 ea Turnip or Parsnip; Large 1/8 t Marjoram; Dried 1/8 t Thyme; Dried 1 t Salt 1 ea Onion; Small, Minced 2 T Butter; Melted 2 T Unbleached Flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm) Categories: German, Vegetables Servings: 4 5 ea Potatoes; Medium 1 x ;Boiling Water 1/2 t Salt 2 T Butter 1 x Pepper; Freshly Ground 1/2 c Sour Cream 1 T Horseradish 2 t Parsley; Minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelpfannkuchen (Potato Pancakes) Categories: German, Vegetables Servings: 4 2 1/2 c Potatoes; (2 Large) * 3 c ;Water 1 t Lemon Juice 1 ea Potato; Boiled, Mashed 1 ea Egg; Large, Beaten 2 T Milk 1/2 t Salt 1 x Vegetable Oil; As Needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apfelpfannkuchen (Apple Pancakes) Categories: German, Fruits, Pancakes, Desserts, Cakes Servings: 4 2/3 c Flour; Unbleached, Unsifted 2 t Sugar 1/4 t Salt 4 ea Eggs; Large, Beaten 1/2 c Milk 2 c Apple; Slices 3/4 c Butter Or Margarine 2 T Sugar 1/4 t Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apfelstrudel (Apple Strudel) Categories: German, Fruits, Desserts, Strudels Servings: 6 6 c Apples; Tart, Sliced 3/4 c Raisins 1 T Lemon Rind; Grated 3/4 c Sugar 2 t Cinnamon 3/4 c Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 c Butter;(No Margarine),Melted 1 c Bread Crumbs; Finely Crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: German, Special, Desserts Servings: 6 2 pk Gelatin; Unflavored 1/2 c ;Water, Cold 9 T Sugar 1 T Cornstarch 2 ea Eggs; Large, Beaten 1 1/2 c Milk; Scalded 1 c Ice Cream; Vanilla 1 t Vanilla 1 c Cream; Heavy, Whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German, Special, Desserts Servings: 6 1 qt Strawberries; Fresh 3/4 c Sugar 1 T Gelatin; Unflavored,(1 env.) 1/2 c ;Water, Cold 2 t Lemon Juice 1 c Cream; Heavy, Whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fladle Uberbacken (Swabian Pancakes) Categories: German, Pancakes, Desserts Servings: 6 1 1/4 c Flour; Unbleached 3 ea Eggs; Large 1/2 t Salt 2 c Milk 1 t Vegetable Oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 t Oil Or Butter;To Grease Dish 2 T Sugar 3 T Almonds; Sliced and Blanched 1 T Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blitzkuchen mit Apfeln (Apple Cake) Categories: German, Fruits, Cakes, Desserts Servings: 6 6 ea Apples; Medium, Tart 2 ea Lemons; Medium, Juiced 3 T Sugar 3 T Butter 3/4 c Sugar 2 ea Egg Yolks; Large, Divided * 1/2 ea Lemon;Juiced And Peel Grated 1 t Baking Powder 1 1/2 c Flour; Unbleached 3/4 c Milk 1 T Rum 2 ea Egg Whites; Large 1 T Butter; To Grease Cake Pan 1 t Vegetable Oil 3 T Confectioners' Sugar * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tropfkrapfen (Drop Donuts) Categories: German, Cakes, Desserts Servings: 10 1/4 c Butter; Softened 1 c Sugar 2 ea Egg Yolks; Large, Beaten 1 ea Egg; Large, Whole, Beaten 4 c Flour; Unbleached 2 t Baking Powder 1/4 t Nutmeg 1/2 t Baking Soda 3/4 c Butter OR Sour Milk 1 x Confectioners' Sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg) Categories: German, Fruits, Desserts Servings: 4 1 lb Cherries; Tart, Fresh 3 T Kirsch 6 T Sugar 2 T ;Water 12 ea Ladyfingers 8 oz Cream Cheese; * 1/2 t Vaillla Extract 2 oz Almonds; Ground ** 1 c Cream; Heavy ----------------------------------GARNISH---------------------------------- 1 x Pistachio Nuts; Chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Altdeutxche Brotchen (Old German Muffins) Categories: German, Breads, Desserts, Fruits Servings: 4 3/4 c Butter Or Margarine 1/2 c Sugar 2 ea Eggs; Large 1 T Rum 1 t Vanilla Extract 3 T Milk 1/2 t Cinnamon 2 t Baking Powder 2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground 1 T Orange Rind; Grated 1/4 c Raisins; If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Categories: German, Cakes, Fruits, Desserts Servings: 8 ------------------------------------CAKE------------------------------------ 6 ea Eggs; Large 1 c Sugar 1 t Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour; Sifted -----------------------------------SYRUP----------------------------------- 1/4 c Sugar 1/3 c ;Water 2 T Kirsch ----------------------------------FILLING---------------------------------- 1 1/2 c Confectioners' Sugar 1/3 c Butter; Unsalted 1 ea Egg Yolk; Large 2 T Kirsch Liquer ----------------------------------TOPPING---------------------------------- 2 c Sour Cherries; Canned, Drain 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Franfurter Kranz (Frankfurt Crown Cake) Categories: German, Special, Cakes, Desserts Servings: 10 ------------------------------------CAKE------------------------------------ 1 c Butter; NO Margarine 1 1/2 c Sugar 6 ea Eggs; Large * 1 1/2 t Grated Lemon Rind 8 T Rum 4 t Baking Powder 3 1/2 c Flour; Unbleached, Sifted ----------------------------BUTTER-CREAM FILLING---------------------------- 1 c Sugar 3/4 c ;Water 6 ea Egg Yolks; Large 1 T Rum 1 c Butter;NO Margarine,Unsalted ------------------------------PRALINE TOPPING------------------------------ 2 T Butter 1 c Sugar 1/2 c ;Water 1 c Almonds; Blanched, Sliced -------------------------------APRICOT GLAZE------------------------------- 1/2 c Apricot Jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Streuselkuchen (Crumb Cake) Categories: German, Cakes, Desserts Servings: 6 ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 1/4 c Brown Sugar 2 t Cinnamon 1 c Flour; Unbleached, Unsifted 1/2 c Butter Or Margarine ------------------------------------CAKE------------------------------------ 2 1/4 c Flour; Unbleached, Unsifted 1/4 c Sugar 1/4 t Salt 1 pk Yeast; Dry 3/4 c Milk 1/2 c Butter Or Margarine 1 ea Egg; Large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rahmapfelkuchen (Apple And Rum Custard Cake) Categories: German, Cakes, Desserts Servings: 8 -----------------------------------CRUST----------------------------------- 1 1/2 c Flour; Unbleached, Unsifted 5 T Sugar 1 T Lemon Rind; Grated 2/3 c Butter Or Margarine 1 ea Egg Yolk; Large 1 T Milk ----------------------------------FILLING---------------------------------- 1/2 c Soft Bread Crumbs 2 T Butter Or Margarine; Melted 4 c Apples; Tart, Sliced 1 T Lemon Juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 ea Eggs; Large, Beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gugelhupf Categories: German, Cakes, Desserts Servings: 8 1 pk Yeast; Dry Active 1 c Milk; Scalded Then Cooled 1 c Sugar 1 c Butter Or Margarine 5 ea Eggs; Large 1 t Vanilla Extract 1 x Lemon; Rind Of, Grated 3/4 c Raisins 1/3 c Almonds; Ground (2 oz Pk) 1/2 t Salt 4 c Flour; Unbleached, Unsifted Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apfelquarkkuchen (Apple And Cream Kuchen) Categories: German, Cakes, Desserts Servings: 4 ------------------------------------CAKE------------------------------------ 1 pk Yeast; Dry, Active 1/2 t Salt 4 T Sugar 2 c Flour; Unbleached, Unsifted 1/4 c Butter or Margarine 1/2 c Milk 1 ea Egg; Large ----------------------------------FILLING---------------------------------- 3 c Apples; Tart, Sliced 1 T Lemon Juice 1 t Cinnamon 3/4 c Sugar 2 T Flour; Unbleached 8 oz Cream Cheese; Softened 1 ea Egg; Large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Haselnusstorte (Hazelnut Torte) Categories: German, Cakes, Desserts, Tortes Servings: 8 5 ea Eggs; Large, Separated 3/4 c Sugar 6 T ;Water 1 3/4 c Cake Flour; Sifted 1 t Baking Powder 1 1/2 c Hazelnuts (Filberts);Ground* 1 t Vanilla Extract 2 T Confectioners' Sugar 1 c Cream; Heavy, Whipped 1 x Fresh Strawberries,If Desire Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Obsttorte (Fruit Torte) Categories: German, Cakes, Desserts, Tortes Servings: 8 -----------------------------------PASTRY----------------------------------- 2 c Flour; Unbleached 1/4 c Sugar 1 c Butter; NO Margarine, Unsalt 2 ea Egg Yolks ----------------------------------FILLING---------------------------------- 4 c Fruit; Fresh, Canned, Frozen 1/2 c Sugar;If Fresh Fruit Is Used 1/4 c ;Water, If Needed 2 T Cornstarch -------------------------------ALMOND COATING------------------------------- 1 ea Egg White 1 T Sugar 1/2 c Almonds; Toasted, Sliced ----------------------------------TOPPING---------------------------------- 2 T Sugar 1 t Vanilla Extract 1 c Cream; Heavy, Whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Weintraubentorte (Grape Torte) Categories: German, Tortes, Desserts Servings: 8 -----------------------------------DOUGH----------------------------------- 2 c Flour; Unbleached, Unsifted 2/3 c Sugar 1/4 c Butter Or Margarine 1 ea Egg; Large 1 ea Egg Yolk; Large 1 ea Lemon; Grated Rind Of 1/8 t Salt ----------------------------------TOPPING---------------------------------- 1 lb Grapes 3 ea Egg Whites; Large 6 T Sugar 1/2 ea Lemon; Juice Of 4 oz Almonds; Ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Neujahrspretzel (New Year's Pretzels) Categories: German, Holiday, Special Servings: 2 2 c Milk 1/2 c Butter Or Margarine 2 pk Yeast; Active, Dry 2 t Salt 1/2 c Sugar 7 c Flour; Unbleached 2 ea Eggs; Large 1 c Confectioners' Sugar 1 x ;Water 1 t Vanilla Extract 1/4 c Almonds; Chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pretzels Categories: German, Special Servings: 6 1 pk Yeast; Active, Dry 1 1/2 c ;Water, Warm,110-120 Degrees 1 t Salt 1 T Sugar 4 c Flour; Unbleached 1 ea Egg; Large, Beaten 1 x Salt; Coarse Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schokoladenpretzel (Chocolate Pretzels) Categories: German, Special Servings: 8 1/2 c Butter Or Margarine 1/4 c Sugar 1 ea Egg; Large, Beaten 1 t Vanilla Extract 1/4 c Milk 1/4 c Cocoa 2 c Flour; Unbleached, Unsifted -------------------------------COCOA FROSTING------------------------------- 2 T Cocoa 1 1/4 c Confectioners' Sugar 2 T Butter Or Margarine; Melted 1/2 t Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Hamburgers Categories: Meats, Main dish, Hamburgers Servings: 3 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1/4 c Water Or Evaporated Milk 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper ---------------------------------VARIATIONS--------------------------------- 1 T Horseradish 1 T Mustard; Prepared 1 T Chives; Snipped 2 T Blue Cheese; Crumbled, * 2 T Sesame Seed 1/4 c Ripe Olives; Chopped 1/4 c Dill Pickle; Chopped, OR 1/4 c Pickle Relish 1/4 c Nuts; Chopped * You should use only enough Blue Cheese to suit your own taste. ~------------------------------------------------------------------------- Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Onion Topping Categories: Vegetables, Relishes, Toppings Servings: 6 1 T Butter Or Margarine 1 c Onion; Chopped, 2 Medium 1/8 t Nutmeg 2 T Dairy Sour Cream Melt the butter or margarine in a small skillet. Add onions, cook and stir until tender. Stir in remaining ingredients; spread on cooked patties. Broil 2 inches from the heat until hot, about 1 minute. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom-Onion Topper Categories: Relishes, Vegetables, Sauces, Toppings Servings: 6 1 T Margarine Or Butter 1 ea Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 t Worcestershire Sauce 1/8 t Pepper * Use 1 4-oz can of mushroom stems and pieces. ~------------------------------------------------------------------------- Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and heat through. Serve, hot, over patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mustard Butter Categories: Sauces, Vegetables, Toppings Servings: 6 1/4 c Margarine Or Butter;Softened 1 T Parsley; Snipped 2 T Mustard; Prepared 1/4 t Onion Salt Mix all ingredients together. Spoon onto hot patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Butter Categories: Toppings Servings: 4 1/4 c Margarine Or Butter;Softened 1 t Worcestershire Sauce 1/2 t Garlic Salt 1 T Toasted Sesame Seed; * * To toast sesame seeds, spread out in a small pie tin and bake at 350 degrees F. until golden brown, about 5 to 10 minutes. ~------------------------------------------------------------------------- Mix all ingredients together. Spoon over hot patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zippy Tomato Sauce Categories: Sauces, Toppings, Vegetables Servings: 8 2 T Margarine Or Butter 1/2 c Green Bell Pepper; Chopped,* 1 ea Onion; Small, Thinly Sliced 8 oz Tomato Sauce; 1 can 1 c Chili Sauce 1 t Worcestershire Sauce 1/4 t Chili Powder * You can use canned chopped Green Chiles or Jalapenos for a hotter sauce. ~------------------------------------------------------------------------- Melt margarine in a small saucepan. Add green peppers and onion. Cook and stir until the onion is tender. (Note: If using the canned peppers, just cook the onion alone.) Stir in all the remaining ingredients and heat to boiling, stirring occasionally. Serve hot over patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filled Hamburgers Categories: Hamburgers, Main dish, Meats, Fillings Servings: 3 1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 small 1 ea Egg; Large 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper ----------------------------------FILLINGS---------------------------------- 1 x Dill Pickle Or Pickle Relish 1 x Prepared Mustard 1 x Catsup 1 x Horseradish 1 x Onion Slices OR 1 x Finely Chopped Onion 1 x Tomato Slices 1 x Process American Cheese OR 1 x Cheddar Cheese Slices ----------------------------PEPPY CHEESE FILLING---------------------------- 1/4 c Cheese; ** 2 T Mayonnaise Or Salad Dressing 1 lb Worcestershire Sauce 1/2 t Salt 1/2 t Mustard; Prepared 1/4 t Pepper ----------------------------------OPTIONAL---------------------------------- 1 x Green Chiles,Canned,To Taste 1 x Jalapenos; Canned, To Taste * Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese. ~------------------------------------------------------------------------- Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nifty Hamburgers On A Bun Categories: Breads, Hamburgers, Meats, Main dish Servings: 4 8 ea Hamburger Buns; * 1 x Prepared Mustard Or Catsup 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 small 1 t Salt 1/4 t Pepper * Hamburger buns should be the small ones or use 6 slices of bread. ~------------------------------------------------------------------------- Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Family Favorite Burgers Categories: Hamburgers, Main dish Servings: 6 1 1/2 lb Ground Beef 2 ea Bread; Fresh Bread Crumbs 1/3 c Milk 1/4 c Catsup 1/4 c Onion;Finely Chopped,1 small 1 t Salt 2 t Horseradish 2 t Worcestershire Sauce 1 T Mustard; Prepared Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zesty Burgers Categories: Hamburgers, Main dish, Meats, Spices Servings: 2 1 lb Ground Beef 1/3 c Bread Crumbs; Dry 1/2 c Water 1 t Instant Beef Bouillon 1 t Lemon Peel; Grated 1 t Lemon Juice 1/2 t Salt 1/2 t Sage 1/2 t Ginger; Ground 1/4 t Pepper 2 dr Hot Pepper Sauce; Optional Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Burgundy Burgers Categories: Hamburgers, Main dish, Meats, Spirits Servings: 6 1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine 1/4 c Onion; Finely Chopped, 1 sm. 1 T Worcestershire Sauce 1 t Seasoned Salt 1/4 t Pepper 1/8 t Garlic Salt Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Supreme Burgers Categories: Hamburgers, Main dish, Meats Servings: 8 2 lb Ground Beef 1 1/2 oz Onion Soup Mix; 1 Envelope 1/2 c Bread Crumbs; Dry 1 c Dairy Sour Cream 1/8 t Pepper Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blue Ribbon Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Vegetables Servings: 6 2 lb Ground Beef 2 t Worcestershire Sauce 1/2 t Salt 1/4 t Garlic Salt 1/4 t Pepper 3 oz Cream Cheese; Softened, 1 pk 2 T Blue Cheese; Crumbled 4 oz Mushrooms; 1 can, * * Use 1 4-oz can of mushroom stems and pieces. ~------------------------------------------------------------------------ Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braunburgers Categories: Hamburgers, Main dish, Meats Servings: 5 1 lb Ground Beef 1/4 lb Braunschweiger Sausage; * 1/4 c Dairy Sour Cream 2 T Onion; Finely Chopped * Braunschweiger Sausage is also known as liver sausage. Because of the seasonings in the sausage, no additional seasonings are needed. ~------------------------------------------------------------------------- Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Boulette Burgers Categories: Hamburgers, Main dish, Meats, Vegetables Servings: 8 2 lb Ground Beef 1 c Dairy Sour Cream 1/2 c Bread Crumbs; Dry 4 oz Mushrooms; * 2 T Onion; Finely Chopped 2 T Parsley; Snipped 1 1/2 t Salt 1/4 t Pepper * Use 1 4-oz can of mushroom stems and pieces, drained and chopped. ~------------------------------------------------------------------------- Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crunchy Teriyaki Burgers Categories: Hamburgers, Main dish, Meats, Vegetables, Spices Servings: 6 1 1/2 lb Ground Beef 1/2 c Water Chestnuts; * 1/4 c Soy Sauce 1/4 c Orange Juice; OR 1/4 c Sherry; Dry 1 ea Clove Garlic; Minced 1 t Molasses Or Brown Sugar 1/8 t Ginger; Ground * Water chestnuts should be finely chopped. ~------------------------------------------------------------------------- Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Cheese Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Spices Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Chili Powder 1 t Worcestershire Sauce 3/4 t Salt 1/4 t Garlic Salt 1/4 t Pepper 1/4 t Red Pepper Sauce 1 ds Cayenne Red Pepper 6 ea Cheddar Cheese Slices; * 2 T Green Chiles; Canned,Chopped * Each cheese slice should be 2 X 2-inches. ~------------------------------------------------------------------------- Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caraway Burgers Categories: Hamburgers, Main dish, Meats, Spices, Spirits Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md. 1 t Salt 1 t Caraway Seed 1 t Worcestershire Sauce 1/4 t Pepper 1 c Beer; Any Brand Mix all the ingredients together except the beer. Shape mixture into 6 patties, each about 1-inch thick. Place the patties in an ungreased baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, to the desired doneness, about 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ruben Burgers Categories: Cheese, Hamburgers, Main dish, Meats Servings: 5 1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR 4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm. 1/4 t Salt 1/8 t Garlic Salt 1/8 t Pepper 8 oz Sauerkraut; Drained, 1 cn 5 ea Swiss Cheese Slices; * * Each cheese slice should be 3 inches by 3 inches. ~------------------------------------------------------------------------- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Triple Cheese Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Sauces Servings: 6 1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1 t Worcestershire Sauce 1/2 t Basil Leaves 1/4 t Pepper 1/8 t Garlic Salt 6 T Creamed Cottage Cheese 1/4 c Parmesan Cheese; Grated 8 oz Tomato Sauce; 1 cn 6 ea Cheese Slices; * * You can use either Mozzarella or Swiss cheese slices. Each slice should be 3 X 3 inches square. ~------------------------------------------------------------------------- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taco Patties Categories: Patties, Ground beef, Main dish, Meats, Vegetables Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Chopped 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 3/4 c Water 1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small 4 oz Cheddar Cheese; Shredded, 1C Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devilish Potato Stacks Categories: Ground beef, Main dish, Meats, Patties, Cheese Servings: 4 1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can 1 t Worcestershire Sauce 1 x Instant Mashed Potatoes; * 1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can * Use enough instant mashed potato flakes for 4 servings. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburgers Au Poivre Categories: Ground beef, Main dish, Meats, Patties Servings: 4 1 lb Ground Beef 1/2 t Salt 1/2 T Freshly CrackedBlackPepper;* 1 T Brandy Or Cognac; Optional 3 T Red Wine; Dry, Optional * Or To Taste. ~------------------------------------------------------------------------- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Patties Parmigiana Categories: Ground beef, Main dish, Meats, Patties, Cheese Servings: 6 1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm. 1 t Salt 1 t Worcestershire Sauce 1/4 t Pepper 1/2 c Parmesan Cheese; Grated 1/4 c Cornflake Crumbs 1 ea Egg; Large, Slightly Beaten 8 oz Tomato Sauce; 1 can 1 t Italian Seasoning 6 ea Mozzarella Cheese; Slices,** * If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties. ** Cheese slices should be 3 inches square. ~------------------------------------------------------------------------- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburgers Diane Categories: Ground beef, Main dish, Meats, Patties, Vegetables Servings: 4 2 T Margarine Or Butter 1 t Worcestershire Sauce 1/4 t Lemon Juice 1 ea Clove Garlic; Minced 1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; * 1 lb Lean Ground Chuck 1/2 t Salt 1/4 t Pepper * Mushrooms should be washed, trimmed and sliced. ~------------------------------------------------------------------------- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Hamburger Patties Categories: Ground beef, Main dish, Meats, Patties Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium 1 t Salt 1/3 c Catsup 1/2 c Chili Sauce 2 T Brown Sugar 1 T Lemon Juice mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bavarian Patties With Sauerkraut Categories: Ground beef, Main dish, Meats, Patties, Vegetables Servings: 6 1 1/2 lb Ground Beef 1/2 c Applesauce 1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large 1 t Salt 1/2 t Allspice 16 oz Sauerkraut; Drained, 1 can Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sausage-Centered Hamburger Rolls Categories: Ground beef, Main dish, Meats, Fruits Servings: 6 1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, * 1/3 c Green Onion/tops; Chopped 1 ea Egg; Large 1 t Salt 1/4 t Cinnamon 1 ds Cloves; Ground 8 oz Brown And Serve Sausage; ** 2 T Flour; Unbleached 1 t Instant Beef Bouillon 1 c Water * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. ~------------------------------------------------------------------------- Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef And Cabbage Joes Categories: Ground beef, Main dish, Meats, Vegetables Servings: 8 1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md. 1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded 1/3 c Green Pepper; Chopped 3/4 c Catsup 1/4 c Water 1/4 t Salt 1 T Mustard; Prepared 8 ea Hamburger Buns; * * Hamburger buns should be split and toasted. ~------------------------------------------------------------------------- Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chow Mien On A Bun Categories: Ground beef, Main dish, Meats, Vegetables Servings: 8 1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium 2/3 c Water 2 T Cornstarch 3 T Soy Sauce 1 T Molasses 1/4 t Ginger 16 oz Bean Sprouts; 1 cn, * 8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. ~------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Pasties Categories: Cheese, Ground beef, Main dish, Meats, Vegetables Servings: 8 1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm. 8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), ** 1/4 c Catsup 1/2 t Garlic Salt 1/4 t Pepper 1 T Mustard; Prepared 11 oz Pie Crust Mix Or Sticks; 1Pk * Vegetables should be drained. You can use either peas or diced carrots or a mixture of both. ** Use either American or Cheddar cheese. ~------------------------------------------------------------------------- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Servings: 6 1 lb Ground Beef 1 ea Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 t Salt 1/8 t Pepper 1 t Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saucy Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Servings: 4 1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,* 1/3 c Milk 1/8 t Nutmeg 1/2 c Dairy Sour Cream ----------------------------------GARNISH---------------------------------- 1 x Parsley; Snipped * Use the condensed soup without diluting it. ~------------------------------------------------------------------------- Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet And Sour Meatballs Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables Servings: 4 1 x Recipe Basic Meatballs 1 T Cornstarch 1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn 1 T Soy Sauce 1/3 c Vinegar 1/2 c Green Bell Pepper; * * Coarsely chop the Green Bell Pepper after seeding it. ~------------------------------------------------------------------------- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepper Beef Balls Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables Servings: 4 1 x Recipe Of Basic Meatballs; * 1 T Margarine Or Butter 1 ea Onion; Sliced, Md 1 1/2 c Water 1 1/2 t Instant Beef Bouillon 1/2 t Garlic Salt 1/2 t Ginger; Ground 3 T Soy Sauce 2 ea Green Peppers; Md, ** 2 T Cornstarch 2 T Water 1 ea Tomato; Lg, *** * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. ~------------------------------------------------------------------------- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Servings: 4 1 x Recipe of Basic Meatballs; * 1 T Vegetable Oil 2 ea Onions; Md., Thinly Sliced 3/4 c Water 3/4 c Red Wine; Dry, ** 1 t Caraway Seed 2 t Paprika 1/2 t Marjoram Leaves 1/2 t Salt 1/4 c Water 2 T Flour; Unbleached * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant beef bouillon and 1 Tbls vinegar for the red wine. ~------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatball Stew Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables Servings: 4 1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, ** 2 ea Celery Stalks; *** 3 ea Potatoes; Md, **** 16 oz Stewed Tomatoes; 1 Cn 1 t Salt 1 t Instant Beef Bouillon 1/8 t Pepper 1 ea Bay Leaf 3/4 c Water * See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. ~------------------------------------------------------------------------- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatball Stew With Dumplings Categories: Ground beef, Main dish, Meats, Meatballs, Vegetables Servings: 4 1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; ** 1/4 c Dairy Sour Cream 16 oz Vegetables; *** 15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings -------------------------------EGG DUMPLINGS------------------------------- 2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg. 2 T Milk -----------------------------PARSLEY DUMPLINGS----------------------------- 2 c Biscuit Baking Mix; Bisquick 2 T Parsley Flakes 2/3 c Milk * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. ~------------------------------------------------------------------------- Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Porcupines Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables Servings: 4 1 lb Ground Beef 1/2 c Rice; Regular, Uncooked 1/2 c Water 1/4 c Onion; Chopped, 1 Sm. 1 t Salt 1/2 t Celery Salt 1/8 t Garlic Powder 1/8 t Pepper 15 oz Tomato Sauce; 1 Cn. 1 c Water 2 t Worcestershire Sauce Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Meatballs Categories: Ground beef, Main dish, Meatballs, Meats Servings: 4 1 ea Recipe of Basic Meatballs; * 1 T Brown Sugar 1 t Instant Beef Bouillon 1/4 t Cloves; Ground 1/8 t Pepper 1 ea Bay Leaf 1/4 c Vinegar 1/3 c Raisins; Optional 6 ea Gingersnaps; ** * See Recipe 12. ** Break the gingersnaps into small pieces. ~------------------------------------------------------------------------- Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wine Marinated Kabobs Categories: Ground beef, Main dish, Meatballs, Meats Servings: 4 1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; * 1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine 1 t Marjoram Leaves 1/2 t Salt 1/8 t Instant Minced Garlic 1 t Worstershire Sauce 2 T Catsup * Mushrooms should be washed and trimmed. ~------------------------------------------------------------------------- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet-Sour Kabobs Categories: Ground beef, Main dish, Meatballs, Meats, Vegetables Servings: 6 1 1/2 lb Ground Beef 1 T Soy Sauce 14 1/2 oz Pineapple; Sliced, 1 Cn 2 T Brown Sugar 2 T Vinegar 2 T Soy Sauce 2 T Cornstarch 4 ea Green Onions; * 1 ea Green Pepper; Sm., ** 12 ea Cherry Tomatoes * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. ~------------------------------------------------------------------------- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Batter-Dipped Fondue Meatballs Categories: Appetizers, Ground beef, Meatballs, Meats Servings: 12 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 T Beer Or Apple Juice 1 t Garlic Salt 2 c Salad Oil 1/2 c Butter;Do NOT UseMargarine,* -------------------------------FROTHY BATTER------------------------------- 1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg -------------------------------MUSTARD SAUCE------------------------------- 1/2 c Mayonnaise Or Salad Dressing 2 T Mustard; Prepared 1 T Onion; Finely Chopped -----------------------------HORSERADISH SAUCE----------------------------- 1/2 c Dairy Sour Cream 1 T Horseradish 1/8 t Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~------------------------------------------------------------------------- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Party Pleaser Meatballs Categories: Appetizers, Ground beef, Meatballs, Meats, Sauces Servings: 12 1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked 1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; ** 1/4 c Dry Red Wine OR Orange Juice 2 t Mustard; Dry * See Recipe 12. ** Use a chopped chutney or chutney sauce. ~------------------------------------------------------------------------- Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Stroganoff Categories: Hamburger, Main dish, Meats, Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1 ea Clove Garlic; Minced 3 tb Unbleached Flour 1 t Beef Bouillon; Instant 3/4 t Salt 1/4 t Pepper 4 oz Mushroom Stem/Pieces;Drained 1 c Water 1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over the noodles or rice, if desired, and garnish with chopped parsley, if you wish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skillet Goulash Categories: Hamburger, Main dish, Meats, Stews, Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 16 oz Tomatoes; 1 Cn 1/2 c Celery; Chopped 1/2 c Water 1 1/2 t Salt 1/4 t Pepper 1/8 t Basil Leaves 1/8 t Marjoram Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: All-American Hot Dish Categories: Hamburger, Main dish, Meats, Vegetables, Cheese Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 8 oz Whole Kernel Corn, 1 Cn 8 oz Tomato Sauce; 1 Cn 1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, Abt 2 C 2 c Water 1 t Oregano Leaves 1/2 t Salt 1/4 t Pepper 1 c Cheddar Cheese; Shredded Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Beef-Noodle Combo Categories: Hamburger, Main dish, Meats, Soups, Vegetables Servings: 5 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped 1/4 c Pimento; Sliced 1 c Milk 1 tb Worcestershire Sauce 1 t Salt 4 oz Noodles; Uncooked, Abt 2 C Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Double Cheese Hamburger Casserole Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 5 4 oz Noodles; Uncooked, Abt 2 C 1 lb Lean Ground Beef 1/3 c Onion; Chopped 1/4 c Celery Chopped 8 oz Tomato Sauce; 1 Cn 1 t Salt 3 oz Cream Cheese; Softened, 1 Pk 1/2 c Cottage Cheese; Creamed 1/4 c Dairy Sour Cream 1 ea Tomato; Md., Optional Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Manicotti Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 6 --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded 1 ea Egg; Lg 1/2 c Milk 1 tb Parsley; Snipped 1 t Salt 1/4 t Pepper -----------------------------------PASTA----------------------------------- 8 oz Manicotti Shells; 1 Pk --------------------------------TOMATO SAUCE-------------------------------- 4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn 12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm 1 ea Clove Garlic; Minced 4 c Water 1 tb Italian Seasoning 1/2 t Sugar 1/2 t Salt 1/8 t Pepper 1/3 c Parmesan Cheese; Grated Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Fiesta Casserole Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 6 1 lb Lean Ground Beef 1 x Salt & Pepper; To Taste 4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream 2/3 c Mayonnaise Or Salad Dressing 2 tb Onion; Finely Chopped 2 c Bisquick Baking Mix 1/2 c Water 1 x Tomatoes; Thinly Sliced, * 3/4 c Green Bell Pepper; Chopped 1 x Paprika; Optional * Use 2 or 3 ripe tomatoes or to taste. ~------------------------------------------------------------------------- Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Company Beef Oriental Categories: Fruits, Hamburger, Main dish, Meats, Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 ea Clove Garlic; Minced 1/4 c Soy Sauce 2 tb Cornstarch 1 tb Molasses 1 t Beef Bouillon; Instant 3/4 c Water 6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Water Chestnuts; * 5 oz Bamboo Shoots; Drained, 1 Cn 11 oz Mandarin Orange Segments; ** * Use 1 5-oz can of water chestnuts that have been drained and sliced. ** Drain the can of Orange Segments, but reserve the syrup for the recipe. ~------------------------------------------------------------------------- Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Safari Supper Categories: Fruits, Hamburger, Main dish, Meats, Vegetables Servings: 8 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 c Regular Rice; Uncooked 2 1/2 c Water 2 t Chicken Bouillon; Instant 1 t Curry Powder 1/2 t Salt 1/4 t Ginger 1/4 t Cinnamon 3 tb Peanut Butter; Chunky 1 tb Honey 1/2 c Raisins Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Beef Supper Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 c Cracked Wheat; Uncooked 2 c Tomato; Fresh, Chopped, 2 Md 2 c Water 3 tb Parsley; Snipped 2 t Beef Bouillon; Instant 1 1/2 t Salt 1/2 t Oregano Leaves 1/4 t Minced Garlic; Instant 1/4 t Pepper 1/2 c Parmesan Cheese; Grated Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Rice With Beef Categories: Hamburger, Main dish, Meats, Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped 16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled 2 c Water 1 t Chili Powder 1/2 t Oregano Leaves 1 1/4 t Salt 1/8 t Pepper Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: South Seas Combo Categories: Fruits, Hamburger, Main dish, Meats, Vegetables Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped 1 x Curry Powder; To Taste,2-3ts 2 tb Unbleached Flour 2 t Beef Bouillon; Instant 1 c Water 4 oz Mushroom Stems & Pieces; * 2 tb Sherry; Optional 2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked * Use 1 4-oz can of mushroom stems and pieces that has been drained. ~------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curry Delight Categories: Fruits, Hamburger, Main dish, Meats, Vegetables Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped 1 x Curry Powder; 1 to 1 1/2 Tb 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; Chopped 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water ----------------------------------GARNISH---------------------------------- 1 x Peanuts; Chopped Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Filled Squash Halves Categories: Fruits, Hamburger, Meats, Side dish, Vegetables Servings: 4 2 ea Acorn Squash; Md 1 lb Lean Ground Beef 1 1/2 t Salt 1/2 t Cinnamon 2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins 1 x Salt 4 tb Brown Sugar; Packed 2 tb Margarine Or Butter; Melted Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Green Peppers Categories: Hamburger, Main dish, Meats, Side dish, Vegetables Servings: 4 -------------------------------PEPPER SHELLS------------------------------- 3 ea Green Bell Peppers; Lg 5 c Water; Boiling, Salted --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery; Chopped 8 oz Tomato Sauce; 1 Cn 1 t Salt 1/4 t Garlic Salt 1 t Worcestershire Sauce 1/2 c Instant Rice; Uncooked 1/2 c Water Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in half. Wash the insides and outsides of the peppers after removing the seeds and membranes. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Bean Bake Categories: Fruits, Hamburger, Meats, Side dish Servings: 5 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1 ea Apple; Cored & Chopped 1 t Curry Powder Or To Taste 1/2 t Mustard; Dry 28 oz Baked Beans; 1 cn, * 1 ea Apple Cored And Sliced * Use the baked beans with a molasses sauce and pork. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger, Main dish, Meats Servings: 6 1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 t Salt 1/2 c Celery; Chopped 4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk 2 ea Eggs; Lg 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 t Mustard; Dry 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexicali Spoon Bread Casserole Categories: Breads, Cheese, Hamburger, Main dish, Vegetables Servings: 8 --------------------------------MEAT MIXTURE-------------------------------- 1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced 15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 1/2 t Salt 1 x Chili Powder; To Taste 1/8 t Pepper 1/2 c Ripe Olives; Sliced ------------------------------CORNMEAL TOPPING------------------------------ 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 t Salt 3/4 c Cheddar Cheese; Shredded 2 ea Eggs; Lg, Beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saucy Bean 'N Beef Pie Categories: Hamburger, Main dish, Meats, Pies, Vegetables Servings: 4 1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn 1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ea Egg; Lg 1/4 t Thyme Leaves 1/4 t Salt 1 ds Pepper 16 oz French Cut Green Beans; 1 Cn Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheeseburger Pie Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 6 -----------------------------------CRUST----------------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1/2 t Salt 1/4 t Pepper 2 tb Bisquick Baking Mix 1 tb Worcestershire Sauce ----------------------------------TOPPING---------------------------------- 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peppy Pizza Pie Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 6 1 lb Lean Ground Beef 2 oz Pepperoni; Chopped,1/3 C Abt 1/3 c Bread Crumbs; Dry 1 ea Egg; Lg 1/2 t Oregano Leaves 1/4 t Salt 8 oz Tomato Sauce; 1 Cn 8 oz Mushroom Stems & Pieces; * 1/4 c Ripe Olives; Pitted, Sliced 1 c Mozzarella Cheese; Shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~------------------------------------------------------------------------- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potluck Surprise Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 6 1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 1/2 t Salt 1 t Italian Seasoning 1/4 t Pepper 1 ea Eggplant; Sm, * 1 c Dairy Sour Cream 1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hungry Boy's Casserole Categories: Hamburger, Main dish, Meats, Vegetables Servings: 6 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 t Salt 6 oz Tomato Paste; 1 Cn Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Pizza Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 8 -----------------------------------CRUST----------------------------------- 2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package 2/3 c Water; Hot --------------------------------MEAT MIXTURE-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 15 oz Tomato Sauce; 1 Cn 2 t Oregano Leaves 1/4 t Pepper ----------------------------------TOPPING---------------------------------- 1/2 c Green Pepper; Chopped, Opt. 2 c Mozzarella Cheese; Shredded 1 c Parmesan Cheese; Grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Pizza Sandwich Categories: Cheese, Hamburger, Main dish, Meats, Vegetables Servings: 6 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 t Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. ~------------------------------------------------------------------------- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minnesota Minestrone Categories: Cheese, Hamburger, Main dish, Soups, Vegetables Servings: 10 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn 15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd 2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR 1 c Spaghetti; Broken, Uncooked 2 c Water 1/2 c Red Wine Or Water 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 1/2 t Italian Seasoning ----------------------------------GARNISH---------------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef And Lentil Stew Categories: Hamburger, Main dish, Meats, Soups, Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced 1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 ea Bay Leaf 2 tb Parsley; Snipped 1 t Salt 1 t Beef Bouillon; Instant 1/4 t Pepper Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Bread Slices; * 1 ea Egg; Lg 1 c Milk 1/4 c Onion; Chopped, 1 Sm 1 tb Worcestershire Sauce 1 t Salt 1/2 t Mustard, Dry 1/4 t Pepper 1/4 t Sage 1/8 t Garlic Powder 1/2 c Sauce ** * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese-Potato Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled 1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe ~------------------------------------------------------------------------- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meat And Potato Squares Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, * 1/2 c Cheddar Cheese; Shredded * Prepare enough instant mashed potatoes to serve 4 as per package ~------------------------------------------------------------------------- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roast Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Oats; Quick-Cooking 1/2 c Milk 1 tb Parsley; Snipped 1 1/2 t Salt 1/2 t Savory Or Thyme 1/4 t Pepper 1/2 c Catsup Or Chili Sauce 2 tb Brown Sugar; Packed Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Servings: 8 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 2/3 c Milk 1 ea Egg; Lg 3 tb Brown Sugar 3 tb Catsup 1 tb Mustard; Prepared Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Stuffed Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up 1/2 c Milk 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 2 tb Parsley; Snipped 1 tb Worcestershire Sauce 1 t Salt 1/2 t Mustard; Dry 1/4 t Pepper 1/8 t Garlic Powder -----------------------------MEAT LOAF STUFFING----------------------------- 1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh 1/4 t Salt 1/4 t Sage 1/8 t Thyme 1 ds Pepper Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini-Layered Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Vegetables Servings: 6 1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded 1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. ~------------------------------------------------------------------------- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spooned-Up Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats Servings: 6 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Oats; Quick Cooking 1/2 c Water 1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten 1/4 c Parmesan Cheese; Grated Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saucy Mini-Loaves Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables Servings: 4 1 lb Lean Ground Beef 1/2 c Cracker Crumbs 10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 3/4 t Salt 1/8 t Nutmeg 1/8 t Pepper 1/2 c Cucumber; Chopped, Unpared 3 tb Milk 1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meat Loaf Tropicale Categories: Fruits, Hamburger, Main dish, Meat loaf, Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking 1/2 c Green Bell Pepper; Chopped 2 tb Onion; Chopped 1 t Salt 1 t Mustard; Prepared 1/4 t Nutmeg 1/8 t Allspice 2 ea Slices Bacon 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heidelberg Meat Loaf Categories: Hamburger, Main dish, Meat loaf, Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up 1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1 t Caraway Seed; Optional 1/2 t Celery Seed 1/4 t Pepper Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon-Wrapped Little Loaves Categories: Cheese, Hamburger, Main dish, Meat loaf, Meats Servings: 6 1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice 1/4 c Green Bell Pepper; Chopped 1/2 c Water 1/2 t Beef Bouillon; Instant 1 t Salt 6 ea ThinSlicesofBacon,Cut In 1/2 Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Surprise Meat Loaf Squares Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetables Servings: 6 1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Milk 1/4 c Oats; Quick Cooking 1 1/2 t Salt 1/2 t Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 1 tb Cornstarch 3/4 t Salt Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vindaloo (Goan-style hot and sour pork) Categories: Indian, Ethnic, Spicy, Main dish Servings: 6 2 t Whole cumin seeds 2 ea Hot, dried red chilies 1 t Black pepper corns 1 t Cardamom seeds 3 ea In stick cinnamon 1 1/2 t Black mustard seeds 1 t Fenugreek seeds 5 T White wine vinegar 1 1/2 t Salt 1 t Brown sugar 5 T Vegetable oil 2 ea Medium onions cut into rings 1 1/3 c Water 2 lb Pork cut into 1" cubes 1 ea One in cube ginger chopped 8 ea Cloves garlic peeled 1 T Ground coriander seeds 1/2 t Turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Goan-style Chicken with Roasted Coconut (Shakoothi) Categories: Indian, Main dish, Ethnic, Spicy 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 hod 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 via Meal-Master (tm) v7.07 Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Indian, Main dish, Spicy, Ethnic Servings: 6 8 T Vegetable oil 1/4 t Black peppercorns 6 ea Whole cloves 2 ea Bay leaves 6 ea Cardamom pods 2 ea Medium onions finely chopped 6 ea Garlic cloves chopped 1 ea Inch cube of ginger chopped 2 lb Cubed lamb 2 t Ground cumin seeds 1 t Coriander seeds 1/4 t Cayenne pepper 2 t Salt 5 T Plain yogurt well beaten 2 lb Fresh spinach chopped 1/4 t Garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita) Categories: Indian, Side dish, Ethnic, Spicy Servings: 6 2 2/3 c Plain yogurt 1 ea Cucumber peeled and grated 2 T Finely chopped fresh mint 1/2 t Roasted cumin seeds 1/4 t Cayenne pepper 1 t Salt 1/4 t Black pepper Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp in Indian Sauce Categories: Indian, Ethnic, Main dish, Fish, Quick Servings: 4 1 1/2 lb Raw shrimp 2 T Butter 1/2 c Finely chopped onion 1/4 t Dried red pepper 1/2 t Ground cumin 1 ea Juice of a lime 1 c Sour cream 1/2 c Plain yoghurt 1/4 c Chopped fresh coriander 1 x Salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gujerati-style cabbage with carrots (Sambhara) Categories: Indian, Ethnic, Side dish, Spicy 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 13/16 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 via Meal-Master (tm) v7.07 Title: Spicy Green Beans (Masaledar sem) Categories: Indian, Ethnic, Side dish, Spicy Servings: 6 1 1/2 lb Fresh green beans 1 ea In cube peeled chopped ginge 10 ea Whole cloves garlic 1 1/2 c Water 5 T Vegetable oil 2 t Whole cumin seeds 1 ea Dried hot red chili 2 t Ground coriander 1 1/4 t Salt 3 T Lemon juice 1 t Ground roasted cumin Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Basmati Rice (Masaledar basmati) Categories: Indian, Ethnic, Side dish, Spicy Servings: 6 2 c Basmati rice 3 T Vegetable oil 1 ea Small onion finely chopped 1/2 t Finely minced garlic 1/2 t Garam masala 1 t Salt 2 2/3 c Chicken stock Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Lamb Categories: Indian, Ethnic, Main dish, Spicy, Easy Servings: 6 1/3 c Dried onion 1/4 c Warm water 3 T Vegetable oil 2 T Ground coriander 1 1/2 t Ground cumin 1 T Ground cardamom 1 t Ground ginger 1 t Turmeric 1/2 t Garlic powder 1/4 t Pepper 1/8 t Ground red pepper 2 lb 1" cubes lamb stew meat 2 c Beef stock 1 x Salt 1/4 c Plain yogurt 1 t Fresh lemon juice 1 x Freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rogan Josh Categories: Indian, Ethnic, Entertain, Easy, Main dish Servings: 6 2 ea 1" cubes of ginger chopped 8 ea Cloves of garlic 1 1/2 c Beef broth 10 T Vegetable oil 2 lb Lamb or beef stew meat 10 ea Whole black cardamoms 2 ea Bay leaves 6 ea Whole cloves 10 ea Whole peppercorns 1 ea 1" stick cinnamon 2 ea Medium onions 1 t Ground coriander 2 t Ground black cumin 4 t Red paprika 1/2 t Cayenne pepper 1 1/4 t Salt 6 T Plain yogurt 1/4 t Garam masala 1 x Black pepper Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shahi Korma Categories: Indian, Ethnic, Easy, Entertain, Main dish Servings: 6 8 ea Cloves garlic 1 ea 1" cube of fresh ginger 5 T Blanched slivered almonds 1 c Water or beef broth 7 T Vegetable oil 2 lb Boned lamb or beef (1" cubes 10 ea Whole cardamom pods 6 ea Whole cloves 1 ea 1" stick of cinnamon 2 ea Medium onions chopped 1 t Ground coriander 2 t Black cumin ground 1/2 t Cayenne pepper 1 1/4 t Salt 1 1/4 c Heavy cream 1/4 t Garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basmati Chaaval Categories: Indian, Ethnic, Easy, Side dish Servings: 6 2 c Basmati rice 3/4 t Salt 1 T Unsalted butter 2 2/3 c Water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kashmiri Rogan Josh Categories: Indian, Ethnic, Easy, Entertain, Main dish Servings: 6 1 T Whole fennel seeds 3 1/4 c Plain yoghurt 6 T Vegetable oil 1 ea 3/4" stick of cinnamon 1/2 t Whole cloves 2 1/2 t Salt 1 pn Asafetida 3 lb Cubed lamb 4 t Paprika 1/2 t Cayenne pepper 1 1/2 t Dried ginger 3 2/3 c Water or beef broth 1/4 t Garam masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garam Masala Categories: Indian, Spicy, Easy, Ethnic Servings: 6 1 t Black cumin 1 t Whole cloves 1 t Black peppercorns 1/4 ea Average-sized 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 via Meal-Master (tm) v7.07 Title: Lamb with Cashew-Nut Curry (Korma) Categories: Indian, Main dish, Spicy, Entertain, Ethnic Servings: 4 1/4 c Unsalted cashews 3 ea Dried hot red chilies 2 ea In piece of stick cinnamon 1 ea 1 in cube fresh ginger 1/4 t Cardamom seeds 3 ea Whole cloves 2 ea Large garlic cloves peeled 2 T Poppy seed (white) 1 T Coriander seeds 1 t Cumin seeds 1/2 t Saffron threads 6 T Ghee (or melted butter) 1 c Chopped onion 2 t Salt 1/2 c Unflavored yoghurt 1 1/2 lb Lamb cut into 2" cubes 2 T Finely chopped coriander 1 T Lemon juice 1/4 c Boiling water 1 c Cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lamb Chops Korabiak Categories: Lamb, Main dish, Easy Servings: 4 1/4 c Butter 1 x Garlic Powder 10 ea Mushrooms sliced 1 x Salt and pepper 3 ea Green onions sliced 1 c Dry red wine 4 ea Lamb chops 1/2 t Rosemary Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mustard/Wine Marinated Lamb Chops Categories: Lamb, Entertain, Main dish, Spicy, Marinade Servings: 4 4 ea Sirloin lamb chops 1" thick 1 t Salt 3 T Stone ground mustard 1/4 t Pepper 1 c Red wine Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tarragon Lamb Categories: Lamb, Entertain, Main dish, Marinade Servings: 6 4 lb Leg of lamb 2/3 c Cream 1 t Tarragon 1 1/4 c Dry white wine 1 T Oil 1 x Salt and pepper to taste 1 ea Onion sliced Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine. Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally. Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done. About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Cantaloupe Fruit Salad Categories: Fruits, Low-cal, Desserts Servings: 6 2 ea Med. Cantaloupes * 1 ea Large Pineapple ** 1 c Raisins 1 c Fresh Shredded Coconut 1 c Finely Chopped Walnuts 1 ea Large Apple *** 1 x Low-fat Yogurt * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Patties Oriental Categories: Low-cal, Poultry, Grill Servings: 4 1 1/4 lb Ground Turkey 1/3 c Dry bread crumbs 1 ea Egg 3/4 t Garlic salt 1 T Cooking oil 2 ea Stalks celery, cut diagonal 1 ea Onion, cut in thin rings 1 x Green pepper, cut 3/4"pieces 2 ea Tomatoes, med., cut in 1/8's 1 x Oriental Sauce 1 c Chicken broth 1 T Soy sauce 2 t Cornstarch 1 t Sugar 1 t Vinegar 1 x Dash, white pepper Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. ~--------------------------------------------------------------- Turkey Store Cookbook Offer 80 page color cookbook with over 100 recipes for any occasion. $1.95 The Turkey Store Cookbook 34 North Seventh Street Barron, Wisconsin 54812 allow 6 weeks for delivery. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Dip Categories: Dips, Vegetables, Low-cal, Appetizers Servings: 1 8 oz Plain Yogurt 1/2 c Shredded cucumber, drained 1/3 t Dill weed Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Patties Categories: Vegetables, Low-cal Servings: 4 2 T Butter or margarine 3 T Vegetable oil 3 1/2 c Zucchini, coarsely grated 1/4 c Flour, all-purpose 2 x Eggs, lightly beaten 1/2 t Salt 1/8 t Pepper, black IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STUFFED ZUCCHINI Categories: Vegetables, Main dish, Low-cal Servings: 4 2 x Zucchini, 6-7"long 1 c Corn, whole-kernel, frozen 1/2 c Cottage Cheese, small curd 1/8 t Salt 1/8 t Pepper, black 2 T Green onions, chopped 1/4 c Parmesan Cheese, grated SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. . Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED ZUCCHINI with TOMATOES Categories: Vegetables, Low-cal Servings: 4 3 ea Zucchini, medium sized 2 ea Tomatoes, medium sized 1 x Sweet geen pepper, medium 1 x Yellow onion, medium sized 1/2 t Salt 1/8 t Pepper, black 1/4 c Olive oil THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. . Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZUCCHINI AND TOMATO SALAD Categories: Salads, Vegetables, Low-cal Servings: 4 4 x Zucchini 3 x Tomatoes 1/4 c Italian dressing Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Seafood Pasta Salad Categories: Low-cal, Salads, Seafood, Pasta, Vegetables Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots, sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. . In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, MD 21681 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Coleslaw Categories: Low-cal, Salads Servings: 8 4 c Chinese cabbage, shredded 8 1/4 oz Pineapple, crushed, drained* 8 oz Water chestnuts, sliced ** 1 c Parsley, fresh, snipped 1/4 c Green onions, sliced 1/4 c Mayonnaise, reduced calor. 1 T Mustard, prepared 1 t Gingerroot, grated * packed in its own juice ** drained ~-------------------------------------------------------------------------- PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium . Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 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 298mg Potassium . 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 via Meal-Master (tm) v7.07 Title: Chicken Parmesan Categories: Low-cal, Poultry, Main dish Servings: 6 1/3 c Parmesan cheese, grated 1/4 t Italian seasoning, crushed 3 x Chicken breast, * 1/4 c Green onion, sliced 1 T Margarine 1 T Flour, all-purpose 1/2 c Milk, skim 5 oz Spinach, frozen ** 1 T Pimiento, chopped * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved lengthwise. ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~-------------------------------------------------------------------------- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., 213mg Sodium, 361mg Potassium . In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. LEMON ASPARAGUS AND CARROTS 26 CAL. PINEAPPLE-PEAR MOLD 94 CAL. PEACH BAVARIAN 132 CAL. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Asparagus and Carrots Categories: Low-cal, Vegetables Servings: 6 1/2 lb Carrots, small 8 oz Asparagus spears, frozen 1 x Lemon pepper (dash) 1/8 c Lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple-Pear Mold Categories: Low-cal, Fruits Servings: 8 2 x Gelatin, unflavored, envelop 2 1/2 c Orange juice 20 oz Pineapple, crushed * 2 x Pears, medium ** 3 T Green pepper, optional *** * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped ~-------------------------------------------------------------------------- In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Japanese Skewered Lamb (low cal) Categories: Low-cal, Main dish, Meats Servings: 8 2 lb Lean boneless lamb 1/4 c Soy sauce 1 T Honey 2 T Vinegar 2 T Sherry 2 ea Garlic cloves 1/4 t Ground ginger 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chow-Down Chowder Categories: Low-cal, Soups, Vegetables Servings: 6 14 1/2 oz Chicken broth, can 1 c Broccoli, frozen, cut 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1 T Margarine 2 T Flour, all-purpose 13 1/2 oz Evaporated skim milk, can 8 oz Corn, whole kernal, drained 1 T Pimiento, chopped 1/4 t Salt 1/8 t Pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium 415mg Potassium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato-Seafood Stew Categories: Low-cal, Soups, Seafood, Vegetables Servings: 6 1/2 lb Shrimp, shelled 1 c Onion, chopped 2 x Garlic cloves, minced 1 T Oil, cooking 16 oz Tomatoes, cut up, can 8 oz Tomatoe sauce, sodium reduce 1 x Potato, peeled, chopped 1 x Celery, stalk, chopped 1 x Green pepper, medium, choppe 1 x Carrot, medium, shredded 1 t Thyme, dried, crushed 1/4 t Pepper 4 x Hot sauce, bottled, (dashes) 20 oz Whole baby clams,drained,can 2 T Parsley, snipped * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 240mg Sodium, 749 Potassium Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 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 298mg Potassium 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 via Meal-Master (tm) v7.07 Title: Quick Crab Cakes Categories: Low-cal, Seafood Servings: 4 12 x Crackers, soda 2 x Eggs 2 T Mayonnaise 1 t Worcestershire sauce 2 t OLD BAY SEASONING * 1/4 t Pepper, red, crushed 1 lb Crabmeat, lump * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~-------------------------------------------------------------------------- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) Pink Tartar Sauce 101 cal. Herbed Corn on the Cob 129 cal. Blueberry Parfaits 187 cal. Alchol-free beer ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pink Tartar Sauce Categories: Low-cal, Sauces Servings: 8 1/2 c Mayonanaise 1 T Hamburger relish 1 t Dijon-style mustard, grainy 1 t Lemon juice * Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~-------------------------------------------------------------------------- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Blueberry Parfaits Categories: Low-cal, Desserts, Microwave, Fruits Servings: 4 1 c Blueberries 1/4 c Apricot preserves 1 pt Yogurt, frozen, vanilla 4 T Almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Stuffed Mushrooms Categories: Appetizers, Shellfish Servings: 10 20 ea Large Mushrooms 1 x Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 ea Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 t Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Dip Categories: Appetizers, Shellfish Servings: 8 1 lb Crabmeat 1/2 c Mayonnaise or salad dressing 1 x Garlic salt, to taste 2 T Onion, grated 2 t Prepared Mustard 2 t Powdered Sugar 2/3 c White Wine Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup Categories: Soups, Vegetables Servings: 6 1 lb Smithfield Ham, bits/pieces 1 ea Large Onion, chopped 1 ga Water 2 lb Split Peas 3 ea Large Carrots, chopped fine 2 ea Celery Stalks w/ leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream of Broccoli Soup Categories: Soups, Vegetables Servings: 10 1 ea Bunch of Broccoli 1/4 c Butter 2 ea Onions 2 c Chopped Celery 1 ea Garlic Clove 1/2 c Flour 4 c Milk 4 c Chicken Broth 1/2 t Marjoram 1/2 t Thyme 1 x Salt and Pepper 1 x Almond Slivers 1 x Chopped Tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Salad Categories: Salads Servings: 6 1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Wine Steak Categories: Main dish, Meats Servings: 4 1 ea Whole Sirloin Steak 2 c Red Wine 2 t Oregano 1 T Black Pepper 1 t Salt 2 T Chopped Parsley 1 t Chopped Garlic 1 T Cooking Oil 2 c Mushrooms, halved 1/2 c Chopped Onions 1 T Worcestershire Sauce Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Baked Chicken Breasts Categories: Main dish, Poultry Servings: 8 4 ea Whole Chicken Breasts 4 ea Swiss Cheese slices, 4"x4" 1 cn Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine 1 c Herb seasoned stuffing mix 1/4 c Melted Butter 1 x Garlic powder (opt.) 2 T Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Newberg Categories: Main dish, Microwave, Shellfish Servings: 4 2 T Butter 2 T Flour 1/2 t Salt 1/4 t Paprika 1 ds Cayenne Pepper 1 c Half and Half 1/2 c Milk 1/4 c Sherry 2 ea Egg Yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baltimore Peach Cake Categories: Cakes, Desserts, Fruits Servings: 6 1 T Butter, softened 1 c Sugar 2 1/2 c Flour 3 t Baking Powder 1 1/2 c Milk 3/4 c Sugar, mixed with... 2 t Cinnamon 5 ea Large Peaches, peeled/sliced 2 T Butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Pinwheels Categories: Chocolate, Mint, Cookies, Desserts Servings: 10 1 1/2 c Chocolate Mint Chips; * 3/4 c Butter; Softened 1/3 c Sugar 1 ea Egg; Large 1 t Vanilla Extract 1/2 t Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minty Fudge Brownies Categories: Chocolate, Mint, Cookies, Desserts Servings: 12 1 1/4 c Flour; Unbleached 1/2 t Baking Soda 1/2 t Salt 1 c Sugar 1/2 c Butter 3 T ;Water 1 1/2 c Mint-Chocolate Chips; * 1 1/2 t Vanilla Extract 3 ea Eggs; Large 1 c Nuts; Chopped 1 x Walnut Halves; Optional * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Cookies Categories: Cookies, Chocolate, Mint, Desserts Servings: 12 1 1/2 c Mint Chocolate Chips; * 1 c Flour; Unbleached 3/4 t Baking Powder 1/4 t Baking Soda 1/4 t Salt 1/4 c Butter; Softened 6 T Sugar 1/2 t Vanilla Extract 1 ea Egg; Large -----------------------------------GLAZE----------------------------------- 1 c Mint Chocolate Chips; * 1/4 c Vegetable Shortening 3 T Corn Syrup 2 1/4 t ;Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Meltaways Categories: Cookies, Chocolate, Mint, Desserts Servings: 12 1 1/2 c Mint-Chocolate Chips; * 3/4 c Butter; Softened 1/2 c Confectioners' Sugar; Sifted 1 ea Egg Yolk; Large 1 1/4 c Flour; Unbleached -----------------------------------GLAZE----------------------------------- 1/2 c Mint Chocolate Chips; * 1 1/2 T Vegetable Shortening 2 T Almonds; Toasted, Chopped * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Sugar Cookie Drops Categories: Mint, Chocolate, Cookies, Desserts Servings: 12 2 1/2 c Flour; Unbleached 1 1/2 t Baking Powder 3/4 t Salt 1 1/4 c Sugar; Divided 3/4 c Vegetable Oil 2 ea Eggs; Large 1 t Vanilla Extract 1 1/2 c Mint-Chocolate Chips; * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Double Chocolate Mint Chip Cookies Categories: Mint, Chocolate, Cookies, Desserts 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 via Meal-Master (tm) v7.07 Title: Minty Mousse Pie Au Chocolat Categories: Mint, Chocolate, Pies, Desserts Servings: 6 6 T Sugar; Divided 2 T Cornstarch; AND 2 t Cornstarch 1 c Mint-Chocolate Chips; * 1 1/2 c Milk 1 c Cream; Heavy 1 ea Graham Cracker Crust; 9" ** * Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz bag. ** Use a prepared 9-inch graham cracker crust in this recipe, or if desired use your own favorite cracker crust. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon into crust. Chill until firm (about 2 to 3 hours). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Layer Cake Categories: Chocolate, Mint, Cakes, Desserts Servings: 8 1 c Mint-Chocolate Chips;Nestles 1 1/4 c ;water, divided 2 1/4 c Flour; Unbleached 1 t Salt 1 t Baking Soda 1/2 t Baking Powder 1 1/2 c Brown Sugar; Firmly Packed 1/2 c Butter, Softened 3 ea Eggs; Large --------------------------CHOCOLATE MINT FROSTING-------------------------- 1/2 c Mint-Chocolate Chips;Nestles 1/4 c Butter 1 t Vanilla Extract 1/4 t Salt 3 c Confectioners' Sugar 6 T Milk ---------------------------------GARNISHES--------------------------------- 1 x Chocolate Leaves 1 x Chocolate Curls 1 x Chocolate Gratings CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutty Chocolate Mint Fudge Categories: Candies, Mint, Chocolate Servings: 12 7 oz Marshmallow Cream; (1 jar) 1 1/2 c Sugar 2/3 c Evaporated Milk 1/4 c Butter 1/4 t Salt 1 1/2 c Mint-Chocolate Chips;Nestles 1/2 c Chopped Nuts 1 t Vanilla Extract In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minty Mallows Categories: Candies, Mint, Chocolate Servings: 12 14 oz Sweetened Condensed Milk 1 1/2 c Mint-Chocolate Chips;Nestles 2 c Marshmallows; Miniature 1 c Nuts; Coarsley Chopped Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Creme de Mints Categories: Candies, Chocolate, Mint Servings: 12 2 c Milk Chocolate Chips;Nestles 1/4 c Sour Cream 2 1/2 T Mint Flavored Liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Baked Custard Categories: Chocolate, Mint, Desserts Servings: 8 1 1/2 c Milk; Divided 1 c Mint-Chocolate Chips;Nestles 1 c Sweetened Condensed Milk 2 ea Eggs; Large Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Baked Alaska Categories: Mint, Chocolate, Desserts Servings: 12 -----------------------------------CRUST----------------------------------- 1 1/2 c Mint-Chocolate Chips;Nestles 3 t Butter 1 1/2 c Chocolate Wafer Crumbs ----------------------------------FILLING---------------------------------- 1 c Mint-Chocolate Chips;Nestles 2 T Corn Syrup 2 T Heavy Cream 3 pt Vanilla Ice Cream; Softened ----------------------------------MERINGUE---------------------------------- 4 ea Egg Whites; Large 1/2 t Cream Of Tartar 3/4 c Sugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mint Ice Cream Categories: Mint, Chocolate, Desserts Servings: 4 1 1/2 c Heavy Cream 1 c Milk 1/3 c Sugar 1 1/2 c Mint-Chocolate Chips;Nestles 2 ea Egg Yolks; Large 1/8 t Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Hamburger Soup Categories: Hamburger, Meats, Soups, Main dish Servings: 1 1 ea Small Carrot, Thin Slice 1 T Chopped Onion 1 T Water 1/4 lb Lean Ground Beef 1/2 c Tomato Sauce 1/4 c Water 1 T Dry Red Wine 1/4 t Sugar 1/8 t Salt 1 x Dash Garlic Powder 1 x Dash Pepper 1 T Shredded Cheddar Cheese In a 20-ounce casserole micro-cook thinly sliced carrot, chopped onion and 1 T water, covered, on 100% power for 1 1/2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 2 minutes, stirring once to break up the meat. Drain off fat. Stir in Tomato sauce, 1/4 cup water, dry red wine, sugar, salt, garlic powder, and pepper. Micro-cook, uncovered on 100% power for 2 to 3 minutes more or till mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steak Au Poivre Categories: Steak, Meats, Main dish Servings: 1 1/2 t Whole Black Peppercorns 1 ea Beef Cubed Steak 1 T Cooking Oil 1 T Brandy 1/8 t Instant Beef Bouillon Coarsely crack peppercorns. Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. Let steak stand at room temperature for 30 minutes. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add the cooking oil to the browning dish. Swirl to coat dish. Place the steak in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steak and micro-cook, covered, on 100% power about 30 seconds more or until done. Remove steak to a warm plate. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 20 to 30 seconds or till boiling. Pour over steak and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Burgers Categories: Hamburger, Meats, Main dish Servings: 1 2 T Dairy Sour Cream 1 T Sliced Green Onion 2 t Fine Dry Bread Crumbs 1/8 t Salt 1 x Dash Pepper 1/4 lb Lean Ground Beef 1 ea Hamburger Bun * 1 x Lettuce Leaves 1 ea Thin Slice Tomato 1 x Dairy Sour Cream (Opt.) * Hamburger bun should be split, toasted and buttered. ~------------------------------------------------------------------------- Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Burgundy Stew Categories: Stew, Main dish, Meats Servings: 1 1 ea Slice Bacon 2 t Unbleached Flour 1/4 t Instant Beef Bouillon 1/8 t Dried Basil, Crushed 1/4 lb Stew Meat 1/2-inch Cubes 3 3/4 oz Canned Tomatoes, Cut Up 2 T Dry Red Wine 1/4 c Frozen Pearl Onions 4 ea Small Whole Fresh Mushrooms In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Steak Roll Categories: Steak, Meats, Main dish Servings: 1 1/4 lb Boneless Top Round * 2 t Water 1 1/2 t Butter or Margarine 1/4 c Cornbread Stuffing Mix 1 T Shredded Carrot 1 ea Green Onion, Sliced 1/2 t Water 1/2 t Kitchen Bouquet 1 t Butter or Margarine 1 t Unbleached Flour 1/4 c Water 1 t Dry Sherry 1/2 t Kitchen Bouquet 1/4 t Instant Beef Bouillon * Steak shoud be but 1/2-inch thick. ~------------------------------------------------------------------------- Use a meat mallet to pound steak to 1/4-inch thickness. In a 2-cup measure micro-cook 2 t water and 1 1/2 t butter or margarine, uncovered, on 100% power about 30 seconds or till butter is melted. Stir in stuffing mix, carrot, and green onion. Spread mixture to within 1/2 inch of the edges of the meat. Roll up jelly-roll style starting at the narrow end. Tie steak roll with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook uncovered, on 50% power for 3 minutes. Meanwhile stir together 1/2 t water and 1/2 t Kitchen Bouquet. Brush over the meat roll. Turn the meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 2 to 3 minuted more or til the meat is done, rotating dish a half-turn once. For the sauce, in a 2-cup measure micro-cook the 1 t butter or margarine, uncovered, on 100% power for 20 to 30 seconds or until melted. Stir in the flour. Add the 1/4 c water, sherry, 1/2 t kitchen bouquet and beef bouillon granules; mix well. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or til thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Rolls Categories: Pasta, Meats, Main dish Servings: 1 1/4 lb Bulk Italian Sausage 2 T Chopped Onion 1 ea Large Egg Yolk, Beaten 1/4 c Cream-style Cottage Cheese 1 T Grated Parmesan Cheese 2 ea Lasagna Noodles, Cooked 1/2 c Pizza Sauce 1 1/2 t Water or Dry Red Wine 2 T Shredded Mozzarella Cheese Crumble the Italian sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg yolk, cream-style cottage cheese, and grated parmesan cheese. Spread each lasagna noodle with half of the meat mixture. Roll up jelly-roll style, starting at short edge. Place, seam side down, in small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop the lasagna rolls in the baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the lasagna roll are heated through. Sprinkle shredded mozzarella cheese atop the lasgna rolls. Micro-cook, uncovered, on 100% power abnout 30 seconds more or till the cheese is just melted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taco Salad Categories: Mexican, Salads, Meats, Main dish Servings: 1 1/4 lb Bulk Pork Sausage 1 T Chopped Onion 1/4 c Tomato Sauce 1 T Canned Chopped Green Chilies 3/4 t Unbleached Flour 1/2 t Chili Powder (Or To Taste) 1 x Dash Garlic Powder 1 1/2 c Torn Lettuce 1 ea Small Shredded Carrot 1/4 c Cherry Tomatoes, Halved 2 T Shredded MontereyJack Cheese 2 T Coarsely Crushed Taco Chips Crumble pork sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power about 3 minutes or till the meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% power for 1 to 2 minutes or til slightly thickened and bubbly. Meanwhile in an individual salad bowl toss together lettuce, carrot, and tomatoes. Top with sausage mixture, cheese, and taco chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scrambled Eggs And Ham Categories: Ham, Eggs, Main dish Servings: 1 1 oz Boiled Ham, Cut In Strips 1 T Sliced Green Onion 1 T Butter Or Margarine 1/8 t Dried Basil, Crushed 2 ea Large Beaten Eggs 2 T Whole Milk 2 T Shredded Cheddar Cheese In a 15-ounce casserole combine ham, green onion, butter or margarine, and basil. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till mixture is heated through. Meanwhile stir together beaten eggs and milk. Pour over ham mixture in casserole. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power abotu 30 seconds more or till the cheese is just melted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet 'N' Sour Sauced Pork Categories: Pork, Meats, Main dish Servings: 1 1/4 lb Lean Boneless Pork 2 t Cooking Oil 1 t Sesame Oil 1 ea Sm. Carrot * 1/2 ea Sm. Green Bell Pepper ** 1 ea Green Onion, Sliced 2 T Brown Sugar 1 t Cornstarch 1 T Water 1 T Red Wine Vinegar 1/2 t Soy Sauce 1 x Dash Ginger 1/2 c Pineapple Chunks, Drained 1 x Hot Cooked Rice * Carrot should be sliced thinly and use a bias cut. ** Pepper should be cut into strips. ~------------------------------------------------------------------------- Partially frezze pork. Thinly slice into bite-size strips. Preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes. Add cooking oil and sesame oil to browning dish. Swirl to coat the dish. Add the sliced pork. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds. Stir in sliced carrot, green pepper strips and sliced green onion. Micro-cook, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir together the brown sugar, and cornstarch. Stir in the water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through. Toss the pineapple mixture with the pork mixture and serve with cooked rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sausage and Cornbread Cabbage Rolls Categories: Sausage, Main dish, Vegetables Servings: 1 2 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1/2 c Chopped Apple (1 small) 3 T Cornbread Stuffing Mix 1 T Apple Juice Or Cider 1/4 lb Bulk Pork Sausage 1/4 c Water 3 T Apple Juice Or Cider 1/2 t Cornstarch 1/4 t Instant Beef Bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sausage Sandwiches Categories: Sausage, Meats, Main dish Servings: 1 1/4 lb Bulk Italian Sausage 1 T Chopped Onion 2 T Catsup 1/8 t Dried Oregano, Crushed 1 ea French Roll, Split 1 ea Slice Mozzarella Cheese Crumble the Italian sausage into a 30-ounce casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till sausage is done, stirring once. Drain off fat. Stir in the catsup and oregano. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. Place the roll bottom on a paper towel-lined nonmetal plate. Spoon the sausage mixture atop the roll bottom. Top with the slice of cheese and top of the roll. Micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Individual Carrot-Pork Loaves Categories: Pork, Meats, Vegetables, Main dish Servings: 1 2 T Shredded Carrot 1 T Chopped Onion 1 ea Large Beaten Egg Yolk 2 T Fine Dry Bread Crumbs 1 x Pinch Dried Oregano, Crushed 1/4 lb Ground Pork 2 T Shredded Cheddar Cheese Micro-cook carrot, onion and 1 T water, covered, on 100% power about 1 minute or until tender; drain. Stir in egg yolk, bread crumbs, oregano, 1/8 t salt, and dash of freshly ground pepper. Add pork; mix well. Shape into an individual loaf. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power about 3 minutes or till no longer pink, rotating the dish a quarter-turn and draining off fat every minute. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange-Glazed Ham Categories: Ham, Fruits, Main dish Servings: 1 3 oz Fully Cooked Ham * 1 ea Stalk Celery ** 5 1/2 oz Madarin Orange Sections *** 1/2 t Cornstarch 1 x Dash Ground Cinnamon * Ham should be in one piece and cut into 3/4-inch chunks. ** Celery Stalk should be cut into 1/2-inch chunks with a slant cut. *** Mandarin Orange sections should also have pineapple chunks in it. Add Pineapple chunks to taste if not in can. ~------------------------------------------------------------------------- In a 20-ounce casserole micro-cook ham, celery and 1 T water, covered, on 100% power for 2 to 3 minutes or till heated through. Drain orange sections with pineapple, reserving 3 T liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir in reserved liquid. Micro-cook, uncoverd, on 100% power for 45 seconds to 1 minute or till thickened and bubbly, stirring twice. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Serve with hot cooked rice, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lamb And Pine Nut Stir-Fry Categories: Lamb, Meats, Main dish Servings: 1 2 oz Boneless Lamb 3 T Water 1 1/2 t Oyster Sauce * 3/4 t Cornstarch 1/2 t Grated Gingerroot 1/4 t Instant Chicken Bouillon 3/4 c Bok Choy Cut In 1-inchPieces 1/4 c Sliced Fresh Mushrooms 1 T Water 1 T Cooking Oil 2 T Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental cooking. You'll find it in either your grocery or an Oriental Food Store. ~------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chutney Chicken Categories: Chicken, Poultry, Main dish Servings: 1 1/4 c Water 2 T Dried Apple 7 oz (2 ea) Chicken Drumsticks 2 T Water 4 oz Tomato Sauce/Chopped Onion 2 T Raisins 1/4 t Cornstarch 1/4 t Finely Shredded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Chicken Categories: Citrus, Chicken, Poultry Servings: 1 1/2 ea Large Chicken Breast * 1/4 c Cooked Rice 1/8 t Finely Shredded Orange Peel 1 x Dash Cinnamon 1/4 c Orange Juice 3/4 t Cornstarch 1 T Broken Walnuts 1 x Cucumber Rose (Opt.) * Half chicken breast should be skinned and boned. ~------------------------------------------------------------------------- Place chicken, boned side up between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken lightly with salt to taste. In a small bowl, stir together the shredded orange peel, cooked rice, and ground cinnamon. Spoon the rice-orange peel mixture atop the chicken breast portion, spreading it to within a 1/4 inch of edges. Fold in sides of chicken breast and roll up, jelly-roll style, starting at one end. Place chicken roll, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 50% of power for 4 to 5 minutes or till chicken is tender, rotating the dish a half-turn after 2 minutes. Transfer chicken roll to a plate. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power about 1 minute or till the orange juice mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnuts. Spoon the orange sauce atop the chicken roll on the plate. Garnish with cucumber rose, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus-Buttered Lobster Tails Categories: Lobster, Citrus, Main dish, Seafood Servings: 1 8 oz (1) Frozen Lobster Tail 1/4 c Water 2 T Butter Or Margarine 1 1/2 t Lemon Juice 1/4 t Finely Shredded Orange Peel 1 x Dash Salt 1 x Dash Ground Ginger 1 x Dash Paprika Place lobster tail in shallow baking dish. Micro-cook, covered, on 30% power about 5 minutes or till thawed, rotating dish a quarter-turn once. The tail is thawed when the shell is flexible enough to bend. Using a heavy knife, cut through the center of the top shell. Continue cutting through meat, but not through undershell. Spread the tail open, butterfly-style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% of power for 5 to 7 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand covered for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger, and paprika. Micro-cook, uncovered, on 100% power for 30 to 45 seconds, or till butter is melted. Mix well. Drizzle lobster tail with butter mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Steaks With Wine Sauce Categories: Salmon, Wine, Fish, Main dish Servings: 1 4 oz (1) Salmon Steak * 1 t Cooking Oil 1 1/2 t Butter Or Margarine 1/4 t Cornstarch 1 x Dash White Pepper 1/4 c Half & Half Light Cream 1 ea Large Beaten Egg Yolk 1 T Dry White Wine 1 x Seedless Green Grapes (Opt.) * Salmon Steak may be either fresh or frozen. ~------------------------------------------------------------------------- Thaw salmon steak, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steak in the browning dish. Micro-cook, covered, on 100% powter for 30 seconds. Turn the salmon steak and micro-cook, covered on 50% power for 1 to 1 1/2 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steak stand, covered, while preparing the wine sauce. For wine sauce, in a 2-cup measure micro-cook the butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till the cream mixture is thickened and bubbly, stirring once. Stir HALF of the hot cream mixture into the beaten egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 50% of power for 30 seconds, stirring once. Stir till mixture is smooth. Stir in dry white wine. Transfer the almon steak to a plate. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab-Topped Shrimp Categories: Crab, Shrimp, Seafood, Main dish Servings: 1 6 ea Lge. Shrimp * 1 T Sliced Green onion 1 T Butter or Margarine 1/2 t Lemon Juice 1 x Dash Bottled HotPepper Sauce 2 1/4 oz Canned Crab Meat ** 1 T Fine Dry Bread Crumbs 1 x Lemon Wedges. * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. ~------------------------------------------------------------------------- Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl micro-cook sliced green onion and butter or margarine, uncovered, on 100% poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Toasty Walnut Muffins Categories: Muffins, Breads Servings: 1 2 T Quick Cooking Rolled Oats 1/4 c Unbleached Flour 1 T Sugar 1/2 t Baking Powder 1 x Dash of Ground Cinnamon 1 ea Large Beaten Egg Yolk 1 T Cooking Oil 1 T Milk 2 T Broken Walnuts, Toasted 1 T Raisins 1 t Unbleached Flour 1/2 t Brown Sugar 1/2 t Butter Or Margarine Stir together oats and 1 T warm water, let stand for 5 minutes. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till done, rearranging once. (When done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Muffins Categories: Muffins, Breads Servings: 1 3 T Unbleached Flour 3 T Yellow Cornmeal 1 T Sugar 3/4 t Baking Powder 1/8 t Salt 1 ea Large Beaten Egg Yolk 2 T Milk 2 t Cooking Oil 1 x Yellow Corn Meal In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Stir together beaten egg yolk, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Pilaf Categories: Rice, Main dish, Vegetables Servings: 1 1/4 c Sliced Fresh Mushrooms 1 ea Green Onion, Sliced 1 1/2 t Butter Or Margarine 2/3 c Water 3 T Long Grain Regular Rice 1/8 ea Med Bell Pepper * 1/8 t Salt 1/8 t Dried Sage, Crushed 1 t Snipped Parsley * Bell pepper may be any color and should be cut into 1-inch Julienne Strips. ~------------------------------------------------------------------------- In a 1-quart casserole micro-cook mushrooms, onion, and butter or margarine, uncovered, on 100% power for 1 to 2 minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. Micro-cook, covered, on 50% power for 12 to 15 minutes or till rice is tender and liquid is absorbed, stirring once. Sir in parsley. Let stand, covered, for 5 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Tomato Soup Categories: Herbs, Soups Servings: 1 1 T Chopped Onion 1 1/2 t Butter or Margarine 4 oz (1/2 C) Tomato Sauce 1/8 t Dried Basil, Crushed 1 x Pinch Dried Thyme, Crushed 1 x Dash Pepper 1/2 c Water 1/2 t Instant Chicken Bouillon 1 x Parmesan Croutons In a 2-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till the onion is tender, but not brown. Stir in the tomato sauce, dried basil, dried thyme and fresly ground pepper. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the mixture is heated through. Serve with Parmesan Croutons. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Parmesan Croutons Categories: Croutons, Cheese, Breads, Soups Servings: 1 1/2 ea Slice Whole Wheat Bread 1 1/2 t Butter Or Margarine 1 1/2 t Grated Parmesan Cheese Trim crust from bread. Cut the half-slice of bread into halves, making squares. Diagonally cut each square into halves, making triangles. Arrange the bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or til the bread is dry. Remove the bread triangles from the the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 40 seconds or till melted. Drizzle over bread triangles. Sprinkle with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mushroom Soup Categories: Mushrooms, Main dish, Soups Servings: 1 2 T Chopped Onion 1 T Snipped Parsley 1 1/2 t Butter or Margarine 3/4 c Sliced Fresh Mushrooms 3/4 t Cornstarch 1/2 t Instant Beef Bouillon 1/4 t Worcestershire Sauce 1 x Dash Dry Mustard 1 x Dash Freshly Ground Pepper 1/3 c Water 1/4 c Dairy Sour Cream 1 x Snipped Parsley (Opt.) In a 2-cup measure micro-cook the chopped onion, the 1 T chopped parsley, and buttor or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till mushrooms are tender, stirring once. Stir in cornstarch, instant beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till the mushroom mixture is thickened and bubbly, stirring once. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 2 cup measure. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till mushroom mixture is heated through. DO NOT boil. Garnish with additional snipped parsley, if desired. NOTE: ~---- After making creamy mushroom soup, use the quick clean-up method to wash your blender. Simply fill the blender container abot 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry and return the blender container to its base. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Soup Categories: Soups, Fruits Servings: 1 1/3 c Apricot Nectar 1/2 t Cornstarch 1 1/2 t Brandy 1 1/2 t Honey 1 x Dash Ground Allspice 1/2 c Peeled & Sliced Fruit * * Peeled & sliced fruit can be papayas, peaches, or pineapple; cut-up apricots, necterines, or plums; or halved and pitted dark cherries. ~------------------------------------------------------------------------ In a small nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey and allspice. Micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Pea Pods And Carrots Categories: Oriental, Vegetables Servings: 1 2 T Water 1 1/2 t Soy Sauce 1/2 t Cornstarch 1 x Dash Crushed Red Pepper 1 ea Small Carrot * 1 t Water 1 1/2 oz Frozen Pea Pods 1 T Broken Walnuts 1 t Butter Or Margarine * Small carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------------------------- In a custard cup stir together 2 T water, soy sauce, cornstarch and crushed red pepper. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring once. Place the carrot in a 10-ounce casserole. Sprinkle with 1 t water. Micro-cook, covered, on 100% power for 2 minutes. Drain. Toss together carrot, pea pods and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 minute or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrots in Orange-Basil Butter Categories: Herbs, Vegetables Servings: 1 1 ea Med. Carrot * 1 T Water 1 t Butter Or Margarine 1 x Pinch Orange Peel ** 1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.) * Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. ~------------------------------------------------------------------------- Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange and Peanut Sweet Potatoes Categories: Nuts, Vegetables Servings: 1 1 ea Med. Sweet Potato 1/8 t Finely Shredded Orange Peel 1 T Orange Juice 3/4 t Cornstarch 2 t Honey * 1 T Peanuts * Maple or maple-flavored syrup can be used in place of honey. ~------------------------------------------------------------------------- Peel and slice sweet potato crosswise into 1/2-inch thick slices. Place in a 10-ounce casserole. Sprinkle lightly with salt. Sprinkle with 1 T orange juice. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel. Stir in honey or maple (or maple flavored) syrup. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds. Stir together sauce and potato slices. Sprinkle with peanuts. NOTE: ~---- True maple syrup is the best if you have it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Twice-Baked Potatoes Categories: Vegetables Servings: 1 1 ea Med. Baking Potato 2 T Shredded Cheddar Cheese 1 1/2 t Butter Or Margarine 1 t Sliced Green Onion 1 x Milk 1 x Paprika (Optional) Scrub baking potato with a brush. Prick with a fork in several places. Place potato in a shallow baking dish. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till potato is tender. Cut a lengthwise slice from the top of the potato. Discard skin from lengthwise slice; place the potato portion from the lengthwise slice in a mixing bowl. Scoop out the insides of the potato, leaving a 1/4-inch-thick shell; reserve the shell. Add the insides of the potato to the mixing bowl containing the potato portion from the top slice, mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shell. Return to the shallow baking dish. Micro-cook, uncovered, on 100% powerfor 1 to 2 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice-Stuffed Artichokes Categories: Artichokes, Rice, Vegetables Servings: 1 1 ea Med. Artichoke 1 t Lemon Juice 2 T Water 1/4 c Shredded Carrot 2 T Sliced Green Onion 1 T Butter Or Margarine 1/8 t Dried Sage, Crushed 1/2 c Cooked Rice 1/4 c Chicken Broth 1/2 t Lemon Juice 1 x Dash White Pepper 1 ea Large Beaten Egg Yolk Cut off stem and loose outer leaves from artichoke. Cut off 1 inch from top. Snip off sharp leaf tips. Brush cut edges with 1 t lemon juice. Place artichoke and water in a small casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 7 minutes or just till tender, rotating casserole a half-turn after 3 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine and sage. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichoke. Remove center leaves and choke from artichoke. Spread the artichoke leaves slightly. Spoon rice stuffing into the center and behind each large leaf. Return artichoke to casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 2 minutes or till stuffing is hot and base of artichoke is fork-tender, rotating the casserole a half-turn every 30 seconds. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together chicken broth, 1/2 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 1-cup measure. Micro-cook, uncovered, on 100% power for 15 seconds. Transfer stuffed artichoke to a warm plate. Pour sauce around the artichoke. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swiss-Sauced Broccoli Categories: Cheese, Sauces, Vegetables Servings: 1 3 oz Fresh Broccoli 1 T Water 1 x Dash Salt 1 t Butter Or Margarine 1 t Unbleached Flour 1 x Dash Salt 1 x Dash White Pepper 1/4 c Milk 2 T Shredded Swiss Cheese Wash broccoli, remove outer leaves and tough part of stalks. Cut the borccoli stalks lengthwise into uniform spears, following the branching lines. In a 20-ounce casserole combine broccoli spears, water and dash of salt. Micro-cook, covered, on 100% power for 3 to 4 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure microcook butter or margarine, uncovered, for 20 30 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered on 100% power for 45 seconds to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese till melted. Drain broccoli. Serve sauce atop broccoli. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Beans Amadine Categories: Nuts, Vegetables Servings: 1 1/2 c Frozen Cut Green Beans 1 t Water 1 t Butter Or Margarine 1 T Slivered Almonds, Toasted 1/4 t Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 3 to 4 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus Dumplings Categories: Citrus, Fruits Servings: 1 1/4 t Finely Shredded Orange Peel 1/4 c Orange Juice 1 t Cornstarch 1/8 t Ground Cinnamon 5 1/2 oz Mandarin Orange Sect., Drain 1/4 c Bisquick 1 T Sugar 1 T Milk 1/2 t Sugar 1 x Dash Ground Cinnamon In a 20-ounce casserole stir together orange juice, corn starch, and 1/8 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in the drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till mixture is heated through. Meanwhile, for dumplings, stir together Bisquick and 1 T sugar. Add milk, stirring just till moistened. Drop mixture into two mounds atop the hot orange mixture. Micro-cook, uncovered, on 50% power for 4 to 5 minutes or til dumplings are just set. Stir together the 1/2 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stirred Custard Sauce Categories: Sauces, Fruits Servings: 1 1 ea Large Beaten Egg Yolk 1/3 c Half & Half Light Cream 2 t Sugar 1 x Dash Salt 1 1/2 t Gallaiano, BrandyOr Ameretto 1/4 t Vanilla --------------------------------FRESH FRUIT-------------------------------- 1 x Orange Slices 1 x Halved Strawberries 1 x Sliced Kiwi 1 x Sliced Peaches 1 x Pinapple Chunks In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap refrigerate till serving time. To serve, spoon over one of the above fruits or a mixture of the above fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pie Categories: Nuts, Pies Servings: 1 1 T Butter Or Margarine 1 ea Large Beaten Egg 1/4 c Dark Corn Syrup 3 T Sugar 1 t Unbleached Flour 1/4 t Vanilla 1 x Pecan Pie Pastry Shell 1/4 c Pecan Halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pie Pastry Categories: Nuts, Pies Servings: 1 1/4 c Unbleached Flour 1 T Finely Chopped Pecans 1/8 t Salt 5 t Shortening Or Lard 1 x Cold Water 1 x Dried Beans In a small mixing bowl stir together flour, chopped pecans, and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle some cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 7-inch circle. Line a 4 1/2-inch quiche dish or pie plate with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 5 minutes, rotating the dish a half-turn every minute. Carefully lift plastic wrap and beans from pastry. Micro-cook pastry, uncovered, on 70% power about 1 minute or till pastry is dry. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pots De Creme Categories: Chocolate, Desserts Servings: 1 1/4 c Light Cream 1 oz German Cooking Chocolate * 3/4 t Sugar 1 x Dash Salt 1 ea Beaten Egg Yolk 1/8 t Vanilla 1 x Whipped Cream (Opt.) * German Chocolate should be corasely chopped. ~------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolk. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds. Stir in vanilla. Pour into pot de creme cup or 6 ounce custard cup. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slight sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Split Sundaes Categories: Bananas, Ice cream, Desserts Servings: 1 1 oz Square Semisweet Chocolate 2 T Light Corn Syrup 2 T Sweetened Condensed Milk 1/8 t Vanilla 1 x Ice Cream 1 T Unsalted, Roasted Peanuts 1 ea Small Banana, Quartered Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arrange quartered banana around ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pudding Categories: Nuts, Desserts Servings: 1 2 t Butter Or Margarine 1 ea Large Beaten Egg 3 T Dark Corn Syrup 1/8 t Vanilla 1 T Unbleached Flour 1 x Dash Baking Powder 2 T Chopped Pecans 1 x Powdered Sugar In a 10-ounce custard cup micro-cook the butter or margaine, uncovered, on 100% power for 15 to 30 seconds or just till melted. Swirl the butter in the custard cup, coating the sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour pecan mixture into the buttered 10-ounce custard cup. Micro-cook, uncovered, on 50% power for 2 to 2 1/2 minutes or till pecan mixture is just set, rotationg the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chil Con Queso Categories: Chili, Appetizers Servings: 1 2 T Chopped Onion 1/2 t Butter Or Margarine 1/4 c American Cheese Spread 1 ea Small Tomato * 1 T Green Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutty Cheese Brulee Categories: Cheese, Nuts, Appetizers Servings: 1 2 oz Brie Cheese, Rind Removed OR 2 3/4 oz Camembert CheeseRind Removed 2 t Ice Cream Topping * 1 T Broken Pecan or Walnuts ----------------------------------DIPPERS---------------------------------- 1 x Flat Bread OR 1 x Unsalted crackers 1 x Apple Or Pear Slices * Ice cream toppings can be one of the following: strawberry, pineapple, or chocolate. ~------------------------------------------------------------------------- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Amaretto Coffee Categories: Beverages Servings: 1 3/4 c Warm Water 1 1/2 t Instant Coffee Crystals 3 T Amaretto 1 x Dessert Topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Spice Tea Categories: Beverages Servings: 1 1 c Warm Water 1 1/2 t Honey 1 ea Slice Lemon 1 ea 1" Stick Cinnamon, Broken 1 ea Tea Bag 1 x Lemon Slice (Opt.) In a nonmetal mug combine water, honey, lemon slice, and cinnamon. Micro-cook mixture, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Add tea bag. Cover and steep for 4 minutes. Remove tea bag, lemon slice, and cinnamon. Garnish with an additional lemon slice, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cider Snap Categories: Beverages Servings: 1 1 c Apple Cider Or Juice 2 t Red Cinnamon Candies 2 ea Thin Apple Slices (Opt.) In a nonmetal mug combine apple cider and cinnamon candies. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till candies dissolve and the cider is steamining hot, stirring once. Garnish with apple slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glogg Categories: Beverages Servings: 1 1/2 t Finely Shredded Orange Peel 1 ea 1" Stick Cinnamon, Broken 1 ea Whole Clove 1 ea Cardamom Pod, Opened 3/4 c Sweet Red Wine 2 T Whiskey 1 t Raisins 1/2 t Honey 2 ea Whole, Blanched Almonds For spice bag, tie stredded orange peel, cinnamon, whole clove, and opened cardamom pod in a double layer of cheesecloth. In a 2-cup measure combine wine, whiskey, raisins, honey, and spice bag. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine mixture is allowed to stand, micro-cook, uncovered, on 50% power for 3 to 4 minutes more or till heated through, but not boiling. Remove spice bag. Serve in a mug. Add almonds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chocolate Float Categories: Chocolate, Ice cream, Beverages Servings: 1 1 c Warm Water 1 ea Env. Instant Cocoa Mix 1 x Ice Cream * * Ice cream should be one of the following: Chocolate-chip Mint or Peppermint. ~------------------------------------------------------------------------- In a 2-cup measure micro-cook water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot. Stir in cocoa mix. Pour into a mug. Top hot chocolate with a small scoop of ice cream. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Buttered Rum Categories: Beverages Servings: 1 1 T Brown Sugar 2 t Butter Or Margarine,Softened 1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg 3/4 c Warm Water 3 T Rum 1 x Lemon Slices (Optional) In a nonmetal mug stir together the brown sugar, butter or margarine, cinnamon and nutmeg. Stir in the warm water. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till steaming hot. Stir in the rum. Garnish with lemon slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Con Queso Categories: Chili, Appetizers Servings: 2 1/4 c Chopped Onion 1 t Butter Or Margarine 1/2 c American Cheese Spread 1 ea Med. Tomato * 2 T Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cranberry Pie Categories: Pies, Desserts Servings: 8 1 x Double Crust Pie Crust 3/4 c Sugar 1/4 c Corn starch 1 t Cinnamon 5 c Peeled apple slices 2 c Cranberries, fresh or frozen 1/3 c Corn syrup, light or dark 1 T Butter or margarine 1 x Milk 1 x Sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Swirl Pie Categories: Pies, Desserts Servings: 8 1 x Pie crust, single crust 8 oz Cream cheese, softened 1/2 c Corn syrup, light 1 t Vanilla 1 c Pumpkin 2 ea Eggs 1/2 c Evaporated milk 1/4 c Sugar 1 1/2 t Pumpkin pie spice 1/4 t Salt Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Almond Pie Categories: Pies, Desserts Servings: 8 1 ea Pie crust, single crust 3/4 c Sugar 1/4 c Corn starch 3 ea Eggs 1/2 c Butter or margarine, melted 1/2 c Corn syrup, light or dark 1/4 t Almond extract 2 c Apples, peeled and chopped 1 c Almonds, toasted and sliced 1 ea Apple, peeled & sliced thin 2 T Almonds, toasted and sliced -=------------------------------- GARNISH -------------------------------- Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DIRTY RICE Categories: Grains, Cajun Servings: 2 2 T Chicken fat 1/2 lb Chicken gizzards 1/4 lb Ground pork 1 ea Bay leaves 1 ea Yellow onions 1 1/2 ea Celery stalks 1/2 ea Bell peppers, green 1 ea Garlic cloves 1 t Tabasco sauce 1 t Salt 1 t Black pepper 2 t Paprika 1 t Dry mustard 1 t Cumin 1/2 t Thyme 1/2 t Oregano 2 T Butter 2 c Pork stock 1/2 lb Chicken livers 1 c Rice Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water 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 about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot Almond Buns Categories: Breads, Fruits Servings: 14 4 3/4 c Flour - all purpose 1 c Brown sugar -firm packed 1/2 t Salt 2 pk Yeast 1/2 c Milk 1/2 c Water 3 T Margarine 2 ea Eggs 1/4 c Margarine - melted 1 c Apricots, chopped dried 1/2 c Almonds, slivered In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Nut Bread Categories: Breads, Fruits Servings: 2 4 3/4 c Flour - all purpose 3/4 c Sugar 1 t Salt 2 pk Yeast- active dry 1/3 c Evaporated milk - undiluted 1/3 c Water 1/3 c Margarine 2 ea Eggs - at room 1 c Banana - mashed 1/2 c Pecans, chopped 2 t Cinnamon, ground 2 T Margarine, melted temperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads Servings: 4 3 1/2 c Water 1/2 c Margarine 1/2 c Honey 5 1/2 c White flour 4 c Rolled oats 4 pk Yeast 2 tb Salt 4 ea Eggs 1/2 c Wheat germ 1/2 c Cornmeal 4 1/2 c Wheat flour Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Sweet Categories: Italian, Sausage, Pork Servings: 1 5 lb Coarse Ground Pork Butt 3 t Fennel seed 2 t White Pepper 1 1/2 t Sage Leaves 5 ea Cloves pressed garlic 3 t Salt 1 c White wine Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Sweet #2 Categories: Italian, Sausage, Pork Servings: 1 5 lb Coarse ground Pork butt 2 T Salt 1 1/2 t Fennel Seed 1 t Black Pepper 2 t Sugar 1 c Water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage (Sweet or Hot) Categories: Italian, Sausage, Pork Servings: 1 5 lb Coarse Ground Pork Butt 1 1/3 T Salt 1 1/3 T Ground Coriander 3/16 T Coarse Ground Black 5 ea Cloves pressed garlic 2 T Paprika 1 c Cold water Pepper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROCKY ROAD FUDGE BARS Categories: Desserts, Cookies Servings: 36 1/2 c Butter 1 oz Unsweetened chocolate 1 c Sugar 1 c Flour 1/2 c Walnuts, chopped 1 t Baking powder 1 t Vanilla 2 ea Eggs 6 oz Cream cheese 1/2 c Sugar 2 T Flour 1/4 c Butter 1 ea Eggs 1/2 t Vanilla 1/4 c Walnuts, chopped 6 oz Semi-sweet chocolate bits 2 c Marshmallow miniatures 1/4 c Butter 1 oz Unsweetened chocolate 2 oz Cream cheese 1/4 c Milk 3 c Powdered sugar 1 t Vanilla BROWNIES: Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2 more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon. Cool and cut into bars. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutty Apricot Bars Categories: Desserts, Fruits Servings: 48 12 oz Apricots - dried 3/4 c Sugar 3/4 c Butter / margarine -softened 1 c Sugar 2 c Flour- all purpose 1/2 t Baking soda 1/4 t Salt 3 oz Coconut - flaked 1/2 c Pecans or walnuts - chopped Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruitcake Cookies Categories: Cookies, Desserts, Fruits, Desserts Servings: 120 16 oz Pineapple-ylw candy'd,chop'd 8 oz Cherries, red 8 oz Cherries,grn candy'd,chop'd 2 c Raisins, golden 4 c Pecans or walnuts, chopped 3 1/2 c Flour, all purpose 1/2 c Butter/margarine, softened 1 c Brown sugar, firmly 4 ea Eggs, separated 1 T Baking soda 3 T Milk 1/4 c Brandy 1 t Cinnamon, ground 1 t Nutmeg, ground candy'd,chop'd packed Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frosted Pumpkin-Walnut Cookies Categories: Cookies, Desserts Servings: 90 1/2 c Butter/margarine, softened 1 1/2 c Brown sugar, firmly 2 ea Eggs 1 c Pumpkin -cooked, mashed 1/2 t Lemon extract 1/2 t Vanilla extract 2 1/2 c Flour - all purpose 1 T Baking powder 1/2 t Salt 2 t Pumpkin pie spice 1 c Walnuts, chopped 1 ea Maple frosting recipe 1/4 c Butter/margarine, softened 2 1/4 c Powdered sugar, sifted 2 T Milk 3/4 t Maple extract packed Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creme de Menthe Brownies Categories: Desserts, Chocolate Servings: 48 4 ea Chocolate -1 oz squares 1 c Butter or margarine 4 ea Eggs 2 c Sugar 1 c Flour 1/2 t Salt 1 t Vanilla extract 1/2 c Chocolate morsels, melted 4 c Powdered sugar - sifted 1/2 c Butter or margarine- melted 1/4 c Half and half 1/4 c Creme de Menthe - green 1 c Walnuts - finely chopped Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top. Chill at least 4 hours. Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield 4 dozen. ----- Creme de Menthe Frosting ----- Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth. Stir in walnuts. Yield: enough for 4 dozen bars. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Swirl Brownies Categories: Chocolate, Desserts Servings: 16 4 oz Chocolate -sweet baking 3 T Butter or margarine 2 T Butter /margarine - softened 3 oz Cream cheese - softened 1/4 c Sugar 1 ea Egg 1 T Flour - all purpose 1/2 t Vanilla extract 2 ea Eggs 3/4 c Sugar 1/2 c Flour - all purpose 1/2 t Baking powder 1/4 t Salt 1 t Vanilla extract 1/4 t Almond extract 1/2 c Pecans or walnuts-chopped Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rosy Berry Soup Categories: Fruits, Soups Servings: 5 20 oz Raspberries-frozen, thawed 2 c Burgundy 2 1/2 c Water 1 ea Cinnamon-3 inch stick 1/4 T Cornstarch 1 x Whipping cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork St. Tammany Categories: Meats, Main dish Servings: 12 6 oz Rice-long grain & wild mix 1/2 c Water, boiling 1/2 c Apricots-chopped, dried 2 ea Onions-green, finely 1/2 c Mushrooms-chopped fresh 1/4 c Green pepper-chopped 2 T Butter/margarine, melted 3 T Pecans-chopped 1 T Parsley, chopped fresh 1/8 t Garlic salt 1/8 t Pepper 1 ds Red pepper 5 lb Pork loin roast-rol'd bonele 4 ea Bacon slices 1 cn Apricot halves (optional) 1 x Parsley sprigs (optional) chopped Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steak and Cheese Categories: Beef, Cheese Servings: 6 2 lb Top Round Steak 1/4 c Flour 1/2 t Salt 1/4 t Pepper 1/4 t Garlic or Celery Salt 6 T Butter 1 ea Lg Onion, finely chopped 1 c Beef Bullion 1 c Sharp Cheddar Cheese, grated 2 T Parsley, finely chopped Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coke Cake Categories: Cakes, Desserts Servings: 8 2 c Flour 2 c Sugar 1 1/2 c Marshmallows 1/2 c Shortening 1/2 c Margarine 3 T Cocoa 1 c Coca-Cola 1/2 c Buttermilk 1 t Baking Soda 2 ea Eggs, beaten 1/2 c Margarine 3 T Cocoa 6 T Coca-Cola 1 lb Powdered Sugar 1 c Pecans, chopped Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAMED ONIONS Categories: Vegetables Servings: 4 8 ea White onions 1/2 pt Whipping cream 4 T Flour 1/4 t Cayenne pepper 4 T Butter 1/2 t Salt Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Butter Categories: Sauces Servings: 1 1/4 c Butter or Margarine 1 T Lemon Juice 1 T Parsley, chopped 1/2 t Salt 1/8 t Cayenne A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish. Source: The Good Housekeeping Illustrated Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mississippi Mud Cake Categories: Cakes, Desserts Servings: 8 1/2 c Butter, softened 1 c Sugar 3 x Eggs 3/4 c All Purpose Flour 1/2 t Baking Powder 1 ea Dash Salt 1/4 c +1 /12 T Cocoa 1 t Vanilla Extract 1 c Pecans, chopped 10 oz Marshmallows 1 ea Chocolate Frosting 1/4 c Butter 1/4 c +2 T Cocoa 1/4 c +3 T Warm Milk 1 t Vanilla Extract 16 oz Powdered Sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Source: Southern Heritage CAKES Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian sweet-and-sour meatballs Categories: Main dish Servings: 4 1 1/2 lb Ground beef 1/4 t Nutmeg 1 t Salt 2 T Salad oil 1/2 c Brown sugar 2 c Fresh pineapple chunks 2 ea Eggs 1 ea Onion, minced 1/4 t Pepper 2 ea Green peppers,bite size 1/4 t Garlic powder or minced garl 4 T Cornstarch 1 1/4 c Pineapple juice 1 T Soy sauce 1/3 c Water 3 T Vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Squares Categories: Desserts, Microwa Servings: 4 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1/2 c Unbleached Flour 1 t Baking Powder 1/3 c Semisweet Chocolate Chips 1/2 c Margarine Softened 1 t Vanilla 1/2 c Rolled Oats 1/4 t Salt 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wonderful Layered Peach Dessert Categories: Desserts Servings: 4 1 1/2 c Plain flour 1/2 c Chopped pecans 1/4 c Packed brown sugar 1/2 c Melted butter 8 oz Cream cheese, softened 8 oz Whipped topping 2 c (3c) Peaches & sugar 1 3/4 c Powdered sugar 1/2 t Almond flavoring FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Balls Categories: Appetizers Servings: 20 1 ea Stick butter, melted 1 c Plain flour 1/8 t Cayenne pepper 1 c Grated sharp cheddar cheese 1 c Rice Krispies 1 ea Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Junction City Raspberry Pie Categories: Pies, Desserts Servings: 6 20 oz Frozen Raspberries, thawed 2 c Vanilla Wafer Crumbs 1/2 c Sugar 1 t Cinnamon 5 T Butter, melted 1 pk Unflavored Gelatin 1/4 c Water, cold 1/2 t Lemon Peel 1/2 pt Heavy Cream 1 t Vanilla Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Source: Missouri Cookin' ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ozark Mountains Stew Categories: Soups Servings: 8 5 c Beef Cubes 2 T Flour 1 T Paprika 1 t Chili Powder 2 t Salt 3 T Lard 2 ea Onions, sliced 1 ea Clove Garlic, minced 28 oz Can Tomatoes 3 T Chili Powder 1 T Cinnamon 1 t Ground Cloves 1 t Dry Crushed Red Peppers 2 c Potatoes, chopped 2 c Carrots, chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Potato Bread Categories: Breads, Desserts Servings: 1 2 3/4 c All Purpose Flour, sifted 2 1/2 t Baking Powder 3/4 t Salt 1 T Salad Oil 1 1/4 c Fresh Orange Juice 1 c Sugar 1 t Soda 1 ea Egg 1/2 t Vanilla 1 T Grated Orange Rind 1/2 c Nuts, chopped 2/3 c Riced Cooked Potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian Cookin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Petto di Pollo al Limone e Zen Zaro Categories: Poultry, Meats, Main dish Servings: 4 4 ea Boneless Chicken Breasts 2 T Unsalted Butter 1 c Dry White Wine 1/2 c Sliced Marinated Ginger 3 ea Juice of Medium Lemons 1/4 c Parsley, finely chopped 1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. 2. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. 3. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. 4. Add lemon juice and ginger to the chicken. 5. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley. From The Gazette, 90/12/05. Recipe from La Transition's John Gilsenan. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Chitarra Parmigiana Categories: Main dish Servings: 4 1/4 c Olive Oil 2 1/2 T Butter 8 ea Medium Mushrooms, sliced 4 ea Cloves of garlic, minced 1 ds Crushed Chili Peppers 2 t Powdered Oregano 1 1/2 lb Fresh Chitarra Pasta On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fajitas Categories: Mexican, Main dish, Poultry Servings: 8 1 1/2 lb Boneless chicken breast 2 x Garlic cloves 2 x Jalapeno peppers 1/2 c Olive Oil 1/3 c Dry Sherry 1 T Chili Powder 2 t Ground cumin Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Verde Categories: Mexican, Sauces Servings: 20 2 x Garlic cloves 3 x Scallions 1/2 c Parsley leaves 1/4 c Cilantro 1 x Pickled jalapeno pepper 13 oz Tomatillos (fresh or canned) 4 oz Mild green peppers (chopped) 1/4 t Hot pepper sauce 1 t Salt (or to taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kentucky Kernels - S.A. Express News - Karen Haram Categories: Cookies, Holiday Servings: 10 4 T Butter (1/2 Stick) 1 ea Box of Powdered Sugar 1/3 c Bourbon 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zinfandeli's Tortilla Soup - S.A. Express - Arlene Lightsey Categories: Soups, Mexican, Texas Servings: 8 1 T Vegetable Oil (or two) 1 1/2 t Garlic, fresh, chopped 8 ea Corn Tortillas, chop coarse 2 c Onion puree 1 t Cayenne pepper 2 T Cumin powder 3 ea Bay Leaves 3/4 c Tomato Paste 1 1/2 T Chicken Base (See note) 1/2 c Water 1/4 c Cilantro, fresh, chopped 2 T Epazote, chopped 1 ea Salt to taste 1 ea White pepper to taste 2 ea Chicken breasts, cook & dice 1 ea Chopped Avocado 1 ea Corn Tortilla strips, fried 1 ea Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. Corn Tortilla strips should be deep fried. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boudin Blanc I - (Sausage-Making Cookbook) FRENCH Categories: Sausage Servings: 5 2 1/2 lb Pork butt, fine ground 2 1/2 lb Chicken breast, fine ground 2 T Salt 3 t White Pepper 3 t Quatre-epices 20 ea Eggs 6 T Rice flour 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pour la France's Fudge Caramel Cake - Express News Categories: Cakes, Texas, Desserts, Sauces Servings: 10 2 ea 9-inch layers of choc. Cake 1 ea Fudge Icing (Recipe) 1 ea Caramel Sauce (Recipe) 1 1/2 c Cashews, roasted, unsalted 2 c Heavy Cream 2 1/2 lb Semisweet Chocolate 1/3 c Light Corn Syrup 1 c Brown Sugar, firmly packed 2 t Butter 1/8 t Salt 1/3 c Heavy Cream FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pour la France Chocolate Decadence Categories: Cakes, Desserts, Texas Servings: 6 1 c Butter or margarine 1 1/3 lb Dark semi-sweet chocolate 1 T Granulated sugar 1 T Unsifted all-purpose flour 1 x Whipped Cream 1 x Raspberry Sauce Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Catfish with Spicy Strawberry Sauce Categories: Fish, Cajun Servings: 4 2 lb Catfish Fillets 1 x Salt 1 x Black Pepper 2 oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar 1 T Soy Sauce 1/4 c Seafood Cocktail Sauce 1 ea Clove Garlic, minced 2 t Horseradish 3/4 c Cornmeal 3/4 c Flour 1/2 c Safflour Oil 1 x Fresh Strawberries, 1 x Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Dip A La Dr. Pepper Categories: Dips Servings: 2 1 ea Can Red Kidney Beans, drain 3 T Tomato Paste 2 T Oil 1 t Salt 1/4 t Black Pepper 1 ea Clove Garlic, minced 1/2 c Dr. Pepper 4 oz Can Green Chilies, drained 1 t Worcestershire Sauce 1 c Sharp Cheddar, shredded 1 x Crisp Chopped Bacon Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry Fruit Nut Bread Categories: Breads, Desserts Servings: 1 1 c Ocean Spray Cranberries 1/2 c Nuts, chopped 1 T Orange Peel, grated 2 c All Purpose Flour 1 c Sugar 1 1/2 t Baking Powder 1 t Salt 1/2 t Baking Soda 2 T Shortening 1/4 c Orange Juice 1 ea Egg, well beaten * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marshmallow Fudge Categories: Candies Servings: 1 1 c Milk 2 1/2 c Sugar 2 T Light Corn Syrup 1 t Vanilla 2 ea Square Unsweetened Chocolate 1/4 t Salt 2 T Oleo 12 ea Marshmallows * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it's gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm. Source: Grandmothers Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Endive, Beet and Red-Onion Salad Categories: Salads Servings: 4 1/2 lb Raw Beets, trimmed 3 ea Heads of Belgian Endives, md 1 ea Red onion 1 T Dijon Mustard 1 T Red Wine Vinegar 3 T Vegetable oil 4 T Finely Chopped Parsley Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Shrimp and Eggplant Categories: Main dish Servings: 4 1 1/2 lb Medium sized shrimps 1 ea Eggplant (1 pound) 4 T Olive oil 1 T Finely chopped garlic 4 cn Imported crushed tomatoes 1 t Honey 1/4 t Hot red pepper flakes 1/4 c Coarsely chopped fresh basil 4 qt Water 3/4 lb Spaghetti 3/4 c Grated parmesan cheese Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Truffier au Chocolat a la Cafe de Paris Categories: Desserts Servings: 16 1 ea 9 inch chocolate layer cake 2 lb Semi-sweet chocolate 8 oz White fondant 2 c Whipping cream With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Walnut Shortbread Categories: Cookies Servings: 12 1 c Softened butter 3/4 c Icing sugar 1 t Vanilla 1 1/2 c Chopped walnuts 12 ea Large walnut pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kay's Shortbread Categories: Cookies Servings: 6 1 c Butter 3/4 c Icing sugar 2 c All-purpose flour 1 t Cornstarch 1 pn Baking powder 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kentucky Pecan Cake Categories: Cakes, Desserts Servings: 1 2 1/2 c Self Rising Flour 2 c Sugar 1 1/2 c Vegetable Oil 1 c Applesauce 2 1/2 T Ground Cinnamon 2 T Hot Water 4 ea Egg Yolks 1 c Chopped Pecans 4 ea Egg Whites 1 x Powdered Sugar Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Pie Categories: Pies, Desserts Servings: 1 8 oz Cream Cheese 1 c Crunchy Peanut Butter 16 oz Whipped Topping 1 1/2 c Sifted Powdered Sugar 2 ea 9-in Graham Cracker Crusts 1 x Garnish: chocolate shavings Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piney Woods Hush Puppies Categories: Breads, Texas Servings: 48 2 1/2 c Yellow Corn Meal 1 t Soda 1 t Salt 2 T Granulated Sugar 2 T All-Purpose Flour 1 T Baking Powder 1 ea Egg, beaten 2 c Buttermilk 1 1/2 c Cooking Oil (about) Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brandied Cheddar Spread Categories: Appetizers Servings: 5 1 lb Sharp cheddar cheese 1/3 c Brandy 3 T Butter (room temp) 2 T Heavy cream 1 ea Dash nutmeg 1 ea Dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skewered Mozzarella With Canadian Bacon Categories: Appetizers Servings: 4 28 ea Sliced Canadian bacon 12 oz Mozzarella cheese 12 ea Slices french bread 12 ea Slices raw tomato 1/3 c Salad oil 2 ea Cans tomato sauce 1 1/2 c Grated parmesan cheese 1 ea Paprika 1 ea Salad oil again Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon wrapped around the mozzarella, bread and tomato. Begin and end with the bacon. Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly with paprika and additional salad oil. Preheat the oven to 400 degrees. Bake the skewers until brown on top. Serve immediately while very hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: Cheese/eggs, Casseroles, Main dish, Poultry Servings: 4 2 c Chicken -cooked, diced 1/2 c Mayonnaise 1 1/2 c Celery - diced 1 ea Lemon slice - peeled 1/2 c Almonds - blanched 1/2 ea Onion - small 4 c Potato chips - whole 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sam Arnold's Boneless Rump Roast Categories: Main dish, Meats Servings: 10 1 x Boneless Rump Roast 1 x Salt 1 x Fresh Rosemary Needles 1 x Garlic Salt 1 x Freshly Ground Black Pepper 1 x Beer; OR 1 x Wine; OR 1 x Vinegar; OR 1 x Lemon Juice 1 x Beef Stock; OR 1 x Red Wine 1 x Minced Shallots NOTE: This recipe is adjustable to all sizes of roasts. This is the reason there are no amounts for the ingredients. Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rumaki Categories: Appetizers, Poultry, Meats Servings: 12 1 lb Chicken Livers 8 oz Water Chestnuts; Drained 12 ea Bacon Strips 1/4 c Soy Sauce 1/2 t Ginger; Powdered 1/2 t Chinese 5-Spice Powder; OR 1/2 t Curry Powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Dumplings Categories: German, Potatoes Servings: 4 8 ea Med. Potatoes 3 ea Egg Yolks, Beaten 3 T Corn Starch 1 c Bread Crumbs 1/2 t Pepper 1 1/2 t Salt 1 x Flour Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Pie Categories: Desserts, Pies Servings: 6 1/3 c Semi-sweet Chocolate Chips 1 tb Light Corn Syrup 1 tb Water 1/3 c Creamy Peanut Butter 1/3 c Sugar 3 tb Light Corn Syrup 3 tb Water 1/4 c Peanuts; Chopped 2 ea Egg Whites; Lg 2 tb Sugar 1 t Vanilla 1 c Heavy Cream; Whipped 14 ea PeanutButterSandwichCookies 3 tb Butter Or Regular Margarine ++-----------------------PEANUT BUTTER COOKIE CRUST------------------------ Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tabbouli Salad Categories: Salads, Vegetables Servings: 6 1 c Bulgur wheat, uncooked 2 c Boiling water 1/3 c Vegetable oil 1/3 c Lemon juice 2 t Salt 1 t Pepper 1/2 c Parsley, chopped 3 T Mint, fresh chopped or, 2 t Mint, dry crumbled 6 ea Green onions & tops, minced 2 ea Tomatoes, chopped Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Chocolate Pie Categories: Desserts, Pies, Chocolate Servings: 12 3 c Sugar 7 tb Baking Cocoa 13 oz Evaporated Milk 4 ea Eggs: Lg, Beaten 1/2 c Butter Or Regular Margarine 1 t Vanilla 2 c Coconut; Flaked 1 c Pecans; Chopped 2 ea Unbaked 9-inch Pie Shells Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip-Pecan Pie Categories: Chocolate, Desserts, Pies Servings: 6 1/2 c Semi-Sweet Chocolate Chips 1 ea Unbaked 8-inch Pie Shell 2 ea Eggs; Lg 3/4 c Dark Corn Syrup 1/2 c Sugar 1/4 c Butter Or Regular Margarine 1/4 t Salt 3/4 c Pecan Halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pecan Pie Categories: Chocolate, Desserts, Pies Servings: 8 3/4 c Sugar 1/2 t Salt 1 c Light Corn Syrup 3 oz Baking Chocolate,Melt & Cool 3 tb Butter or Regular Margarine 3 ea Eggs; Lg 1 t Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell. Bake in a 375 degree F. oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Extra-Rich Chocolate Pecan Pie Categories: Chocolate, Desserts, Pies Servings: 6 6 oz Semi-Sweet Chocolate Chips 2/3 c Evaporated Milk 2 tb Butter Or Regular Margarine 2 ea Eggs; Lg, Slightly Beaten 1 c Sugar 2 tb Unbleached Flour 1/4 t Salt 1 t Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filled Berlin Doughnuts (Bismarks) Categories: Breads, Desserts Servings: 12 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Warm Water; (110-115 Deg F) 1/2 c Sugar 1 t Salt 1/3 c Butter Or Regular Margarine 1 tb Orange Juice 2 t Rum Extract 1 c Milk; Scalded 1 x Unbleached Flour; * 2 ea Eggs; Lg, Well Beaten 1 x Fat For Deep Frying; ** 1 x Jam Or Jelly * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Micro-Wave Peanut Brittle Categories: Candies Servings: 12 1 c Raw peanuts 1 c Sugar 1/2 c White corn syrup 1/8 t Salt 1 t Butter 1 t Vanilla 1 t Baking soda Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quebec-Style Roast Goose Categories: Main dish, Meats Servings: 6 10 ea Slices, White Bread 1 c Dried Currants 4 ea Apples, Peeled, Sliced 1 T Dried Thyme 4 T Melted Butter 1 T Vegetable Oil 1 ea Goose (8 - 10 lbs) 1 ea Chopped Onion 1 ea Chopped Carrot 1 ea Chopped Stalk of Celery 1 ea Clove, Garlic, minced 1 ea Bay Leaf 3 ea Whole Cloves 1 ea Sprig, Fresh Thyme 1 ea Sprig, Fresh Marjoram 1/4 c White Wine 1 t Tomato Paste 1 cn 10 oz Chicken Bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buche de Noel Categories: Cakes Servings: 4 6 ea Eggs 1 c Granulated Sugar 1 c Cake and pastry flour 1 t Baking powder 1 pn Salt 1 ds Vanilla Extract 1 ea Fruit Jelly or Jam Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack. Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bar-B-Barn Ribs Categories: Meats Servings: 4 2 lb Ribs, Parboiled 1 c Apple Sauce 2 c Brown Sugar 1/2 c Lemon Juice 1/2 t Salt 1/2 t Pepper 1/2 t Paprika 1/2 t Garlic Powder 1/2 t Cinnamon In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot and Spicy Almonds Categories: Desserts Servings: 4 1/4 c Unsalted Butter 2 T Worcestershire sauce 1 t Ground Cumin 1/2 t Sugar 1 t Garlic Powder 1/2 t Cayenne Powder 3 c Whole Natural Almonds 1/2 c Coarse Salt Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Forgotten Cookies Categories: Cookies Servings: 36 2 ea Egg Whites 1 pn Salt 1/4 c White Sugar 1 t Vanilla 1 c Chocolate Chips Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beacon Hill Cookies Categories: Cookies Servings: 36 2 ea Egg whites 1/2 c Sugar 1/2 t Vinegar 1/2 t Vanilla 1 c Chocolate chips 3/4 c Chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mincemeat Plum Pudding Categories: Cakes Servings: 8 1 1/2 c Bottled mincemeat 1/2 c Packed brown sugar 1/3 c Butter 1/2 c Orange juice 1 t Finely grated orange rind 2 T Dark rum or brandy 1 1/2 c All-purpose flour 1 1/2 t Baking powder 1/2 t Baking soda 1/2 t Cinnamon 2 ea Eggs, lightly beaten 3/4 c Chopped walnuts or almonds In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rum Eggnog Sauce Categories: Sauces Servings: 8 1 1/2 c Store-bought Eggnog 1 T Cornstarch 1/2 c Whipping cream 2 T Rum or brandy In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Chilanda Casserole Categories: Mexican, Cheese Servings: 4 1 lb Ground Beef 1 ea Med. Bell Pepper, chopped 1 ea Clove Garlic, minced 16 oz Pinto Beans, drained 15 oz Tomato Sauce 1 c Picante Sauce, med. hot 1 t Ground Cumin 1/2 t Salt 12 ea Corn Tortillas 2 c Shredded Cheese 1 x Lettuce, shredded 1 x Sour Cream 1 x Fresh Tomato, chopped * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smackin Cracklin Cornbread Categories: Breads Servings: 8 2 c Self-rising corn meal 1 t Sugar 1/4 t Salt 1 1/2 c Crackers 1 1/2 c Buttermilk 1 T Flour 2 t Melted butter 1 1/2 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular iron skillet if that's all you have. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seasoned Turkey Patties Categories: Poultry, Microwave, Turkey Servings: 4 1 pk Fresh Ground Turkey 1/2 c Chopped onion 1/3 c Fine dry bread crumbs 1 x Egg 1 1/4 t Worcestershire sauce 1/2 t Poultry seasoning 1/2 t Garlic salt 1/2 t Seasoned salt Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare your grill, stove, oven or microwave. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon-Wrapped Turkey Burgers Categories: Turkey, Main dish Servings: 6 12 ea Bacon slices 1 pk Fresh ground turkey 1/2 c Fine dry bread crumbs 1 t Worcestershire Sauce 1/2 t Garlic salt Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Turkey Loaf Categories: Turkey Servings: 8 1 pk Fresh Ground Turkey 3/4 c Fine dry bread crumbs 3/4 c Milk 1/2 c Onion, finely chopped 1/2 c Green pepper finely chopped 2 x Eggs, beaten 1 T Worcestershire sauce 1 T Prepared horseradish 1 t Poultry seasoning 1 t Dry mustard 1/4 t Garlic powder Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours. From: The turkey store cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey-Macaroni Chili Categories: Turkey, Pasta, Main dish Servings: 8 2 T Cooking oil 1 pk Fresh ground turkey 1 x Onion, medium, chopped 1 x Green pepper, chopped 2 1/2 c Chicken broth 1 pk Elbow macaroni-7 oz uncooked 1 cn Tomato sauce 15 oz. 1 T Vinegar 1 1/2 t Sugar 1 t Chili powder 1 t Garlic salt 1/4 c Grated parmesan cheese 2 T Grated parmesan cheese 1 T Parsley Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cooked Wild Rice Categories: Vegetables Servings: 2 1/3 c Wild Rice 1 c Water 1 ea Bacon Strip; Thick, Lean 1 t Butter; Unsalted 1 x Salt 1 x White Pepper; Freshly Ground Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips. Makes 1 cup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Soup Categories: Soups Servings: 4 3 T Butter 1 ea Onion, chopped 2 ea Stalks Celery, chopped 1 T Flour 6 c Chicken Stock 3/4 c Peanut Butter 1 x Salt to taste 1 x Squeeze of Lemon Juice 1/2 c Heavy Cream 1/2 c Chopped Peanuts Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pizzalinni Greek Salad Dressing Categories: Salads Servings: 4 1/2 t Dry Mustard 1/2 t Salt 1 ea Large Egg 1 1/4 c Salad Oil 1 T White Vinegar 2 T Lemon Juice 6 ea Cloves Garlic, finely minced 1 t Dried Oregano 1/2 t Worcestershire sauce 1 ds Pepper (to taste) In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Minestrone Categories: Soups Servings: 6 1 lb Hot or Mild Italian Sausage 2 tb Olive oil 1 ea Large onion, chopped 3 ea Large cloves garlic, chopped 5 c Chicken stock 1 cn 28 oz tomatoes, chopped 1 pk 10 oz frozen spinach, chop 1 1/2 c Sliced carrots 1 1/2 c Frozen cut beans 1 1/2 t Dried basil 1/2 t Dried Marjoram 1 pn Hot Pepper Flakes 1 cn 19 oz Romano beans 3/4 c Small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brussels Sprouts In Mustard Sauce Categories: Vegetables Servings: 4 10 oz Brussels Sprouts; Frozen, OR 3/4 lb Brussels Sprouts; Fresh 1/2 c Chicken Broth 1 t Canola Oil; Puritan 2 tb Green Onion; Chopped 1 c Chicken Broth 1 t Mustard; Dijon-style 1/2 t Pepper 1 tb Cornstarch 1/2 c Skimmed Evaporated Milk Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: TOT SAT CAL PROT CARB FIB FAT FAT CHOL SODIUM ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Divinity Categories: Candies Servings: 6 2 c White Sugar; Granulated 1/2 c Light Corn Syrup 1/2 c Water 1 pn Salt (1/8 tsp) 2 ea Egg Whites; Lg 1 t Vanilla Extract 1 c Nuts; Chopped, OR 1 c Cherries; Chopped, OR 1 c Orange Peels; Chopped, Etc. ++-------------------------------OPTIONALS -------------------------------- NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot Sauce Categories: Desserts, Fruits, Sauces Servings: 4 4 oz Apricots; Dried 3/4 c Apple Juice 1/2 c Orange Juice 1/4 c Honey 2 tb Water 2 t Cornstarch 1 x Ginger; Ground, To Taste 1 x Cinnamon; Ground, To Taste 1 tb Sweet Vermouth Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Fried Chicken Steak With Cream Gravy Categories: Main dish, Meats Servings: 8 3 lb Sirloin Tip Roast; * 1 t Salt; To Taste 1 tb White Vinegar; Distilled 3 c Unbleached Flour 2 tb Pepper; Freshly Ground 1 x Vegetable Oil; For Deep Fry 2 tb Unbleached Flour 1 c Milk 1/4 t Salt 1 x Parsley Sprigs ++------------------------------CREAM GRAVY-------------------------------- ++--------------------------------GARNISH---------------------------------- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cactus Chicken Fried Steak Categories: Main dish, Meats Servings: 6 6 ea 6-oz Cubed Steaks 3 ea Eggs; Lg 1/2 c Water 2 c Unbleached Flour 1 qt Vegetable Oil; For Frying 2 1/2 c Milk 1 tb Instant Chicken Bouillon; OR 1 tb Chicken Base 3 tb Jalapeno Seasoning Salt 1 c Garlic Salt 3/4 c Celery Salt 1/4 c Salt 2 c Jalapeno Powder; * 1/2 c New Mexico Chile Powder; * ++------------------------JALAPENO SEASONING SALT-------------------------- * Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dirt Cake Categories: Cakes, Desserts Servings: 10 1 ea Flower pot 1 ea Garden trowel 3 ea Gummy worms (or plastic) 1 ea Plastic flowers, bunch 16 oz Oreo cookies 1/2 c Butter, softened 8 oz Cream cheese, softened 1 c Confectioner's sugar 1 t Vanilla 2 pk Inst choc-fudge pudding(4oz) 3 c Milk 12 oz Whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sam Arnold's Cowboy Pot Roast Categories: Main dish, Meats Servings: 4 3 lb Pot Roast 2 tb Margarine; OR 2 tb Canola Oil; Puritan 1/2 ea White Onion; Md, Chopped 1 1/4 c Beef Stock 1 t Sugar 6 oz Apricots; Dried, 1 Pkg 1 t Lemon Peel; Grated 1 x Salt & Pepper; To Taste 1 x Leeks; White Only, * * Blanch the leeks with boiling water and then slice them. Cut the pot roast into small cubes (about 1-inch in size). Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sam Arnold's Cross Rib Roast Categories: Main dish, Meats Servings: 6 3 lb Cross-Rib Roast 1/2 c Carrots; Coarsely Chopped 1/2 c Celery; Coarsely Chopped 1/2 c Onions; Coarsely Chopped 1/2 c Mushrooms; Coarsely Chopped 2 tb Butter; OR 2 tb Canola Oil; Puritan 1/2 c Black Olives; Pitted 2 ea Tomatoes; Md, * 2 t Spice Mixture; ** 1 ea Bouquet Garni; *** 1 x Beef Stock Or Red Wine * Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to your taste. *** Bouquet Garni should be made up of parsley, bay leaf, and a strip of dried orange peel. Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pan Fried Trout Categories: Fish, Main dish Servings: 4 2 lb Trout; Whole Or Fillets 1/2 c Cornmeal 3 tb Butter 1 x Salt & Pepper; To Taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey Crunch Baked Apples Categories: Desserts, Fruits Servings: 6 6 ea Apples; Lg, * 1/3 c Granola Type Cereal 1/3 c Dates; Pitted 1/4 c Almonds Or Walnuts; Chopped 1/2 t Cinnamon; Ground 1/4 t Nutmeg; Ground 2 t Lemon Juice 6 tb Honey 3 tb Melted Butter Or Margarine 3/4 c Apple Juice Or Water * Apples should be peeled if desired, but in all cases, cored. Place the apples in a 9-inch square baking pan. In a bowl combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal amounts of the filling into each apple packing it lightly. Stir together the melted butter, the remaining 3 tb of honey, and apple juice. Pour over the apples. Cover and bake in a 350 degree oven for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm or cooled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flowerpots (Baked Alaska) Helen Corbitt - Texas Highways Mag Categories: Desserts, Texas Servings: 8 1 ea Small Yellow Cake layer 1 pt Ice Cream or Sherbet 8 ea Clay Flower Pots 8 ea Large Soda Straws 1 ea Meringue 3 ea Egg Whites 6 T Sugar 1/2 t Vanilla +++-------------------------------MERINGUE------------------------------ NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Swirl Cheesecake Categories: Desserts, Cakes Servings: 12 2 c Vanilla wafer crumbs 1 t Vanilla 1/4 c Margarine, melted 3 ea Eggs 16 oz Neufchatel Cheese, softened 1 c Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg 3/4 c Sugar Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Amaretto Cheesecake Categories: Cakes, Desserts, Chocolate Servings: 12 1 1/2 c Chocolate wafer crumbs 1/3 c Heavy cream 1 c Blanched almonds, lightly 1/2 c Amaretto 1 x Toasted and chopped 2 t Vanilla 1/3 c Sugar 4 ea Eggs 6 T Butter, softened 2 c Sour cream 24 oz Cream cheese, softened 1 T Sugar 1 c Sugar 1 c Blanched almonds, lightly 1 x - toasted and chopped ~+--------------------------------GARNISH-+-------------------------------- Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Amaretto Brownies Categories: Desserts, Chocolate Servings: 12 1 c Shortening 4 oz Sq unsweetened chocolate 2 c Sugar 4 ea Eggs, beaten 2 T Amaretto/almond-flavor 1 1/2 c Flour 1/2 t Salt 1 ea Recipe Amaretto Frosting 1 x Handful sliced almonds 1/4 c Butter or margarine 2 T Half-and-half 1 oz Sq unsweetened chocolate 1 ds Salt 2 1/2 c Powdered sugar, sifted 2 T Amaretto ~+---------------------------AMARETTO FROSTING-+--------------------------- ~+---------------------------AMARETTO FROSTING-+--------------------------- Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. Combine shortening (Crisco butter-flavored is good, or I've used margarine be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined. Remove from heat and cool. Stir in eggs and amaretto. Combine flour and salt; add to creamed mixture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" baking pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns, to be fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine butter & chocolate in a heavy saucepan; place over low heat and stir constantly until melted. Stir in half and half. Add powdered sugar, salt Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies. (Original recipe from Gayle Scott, Chesapeake, VA) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Norene's Chicken Soup Categories: Soups Servings: 4 1 ea Hen, Capon or Broiler 1 tb Salt 8 c Cold Water 5 ea Large Carrots 3 ea Stalks of Celery 1 ea Large Onion, sliced 4 ea Sprigs of Dill 1/4 t Pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Categories: Sauces Servings: 4 1 ea Onion, finely chopped 1 ea Large garlic clove 1 ea Green or Red Pepper 2 ea Jalapenos cored, minced 1 cn 28 oz, Tomatoes, chopped 1 1/2 tb Balsamic vinegar 1/4 c Chopped fresh coriander In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kasha-Patate Sucree Categories: Vegetables Servings: 6 1 1/3 c Buckwheat groats 2 c Water 2 lb Sweet potatoes 1 tb Butter (optional) 2 ea Medium Onions, thin sliced 1/4 c Milk 1/2 c Tamari 1/4 c Vegetable oil 2 ea Garlic cloves, minced This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent -- about 4 minutes. Set aside. In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6. From The Gazette, 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu au Gingembre Categories: Vegetables Servings: 4 1 lb Firm Tofu 1/3 c Ginger root, grated 2/3 c Sunflower oil 2/3 c Tamari Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30 minutes. Serves 4. From The Gazette, 91/01/16 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shake It and Bake It Coating Categories: Poultry Servings: 4 1 c All-purpose flour 2 t Salt 1 t Pepper 1/2 c Cracker crumbs 1 t Paprika 1/2 t Basil or Oregano, crushed 1/2 t Powdered Thyme 1/2 t Garlic powder This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Amaretto Chicken Categories: Poultry, Main dish Servings: 8 5 ea Boned Chicken Breasts 3 tb Flour 1 1/2 t Salt 1 1/2 t Ground Pepper 2 t Paprika 1 tb Vegetable Oil 3 tb Butter 1 1/2 tb Dijon Mustard 1 cn 6 1/4 oz Frozen Orange Juice 1 c Amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Escargot a la Bourguignonne Categories: Appetizers Servings: 8 1 c Soft butter 1/4 c Finely chopped parsley 2 ea Shallots, finely chopped 1 ea Clove garlic, finely chopped 2 tb Brandy 32 ea Canned French snails 32 ea Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails, Sicilian Style Categories: Appetizers Servings: 6 2 lb Land snails 1 x Water 1 x Salt 2 ea Cloves garlic finely chopped 1/4 c Olive oil 1 x Freshly ground black pepper 1/2 c Lemon juice Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [From "The New York Times International Cookbook."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails Bourguignonne / Escargots a la bourguignonne Categories: Appetizers Servings: 6 24 ea Large Paris mushrooms 1 x Salt and pepper 1/2 c Oil 100 ea Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snail butter / beurre d'escargots Categories: Sauces, Butter Servings: 100 4 oz Softened butter 1/2 c Finely chopped shallot 2 ea Cloves of garlic 2 tb Chopped fresh parsley 1 1/2 tb Salt 1 t Pepper For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken in a Pot Categories: Soups, Poultry Servings: 4 3 lb Chicken - Cut into 8 pieces 8 c Chicken Broth - low Sodium 1 ea Large Onion Finely Chopped 4 c Carrots cut into 2" lengths 3 c Celery Cut into 1" lengths 2 ea Garlic Cloves - Fine Chopped 1 ea Bay Leaf 1 t Ground Black Pepper - Course 8 oz Broad Egg Noodles Chicken in a Pot - Deli Style is a deluxe version of classic Jewish-mother chicken soup. The recipe was inspired by the delectable rendition that has been served at Shapiro's delicatessen in Indianapolis for three generations. *** Let's COOK *** Cover chicken parts with broth in 5-quart saucepot. Add all remaining ingredients except noodles. Bring to a boil over high heat. Partially cover, reduce heat to low and simmer about 1-hour, until chicken is very tender but not yet falling off the bones. As chicken cooks, skim fat off surface every 20 minutes. Remove from heat. Using slotted spoon, remove chicken to plate. When cool enough to handle, remove skin from meat, then take all meat off bones, leaving it in large shreds. Discard skin and bones. Ten minutes before serving, return pot to stove and bring to boil over medium heat. Stir in noodles and cook covered until almost tender, uncovering to stir occasionally. Add chicken meat and cook a few minutes longer until chicken is heated through and noodles are tender. Remove bay leaf, then ladle soup directly from pot into wide soup bowls to serve. Per Serving: 637 Calories. 51 gr Protein, 20 gr Fat, 60 gr Carbohydrate, 306 mg Sodium, 153 mg Cholesterol ** NOTE ** You may use 4 lb Chicken and add up to 10 cups of chicken broth. I use can broth (Swanson brand) with most excellent results. Redbook 4/89 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Beef Vegetable Soup with Noodles Categories: Soups, Vegetables Servings: 6 1 lb Medium Ground Beef 1 cn 14 oz, Italian Tomato Sauce 8 c Water 2 ea Onions, chopped 1 lb Frozen Corn, Peas, Carrots 6 oz Egg Noodles 1 1/2 tb Extra Virgin Olive Oil 1 tb Oregano 1 tb Mexican Chili Powder 1 tb Freshly Ground Pepper 2 t Red Cayenne Pepper 2 t Salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Muffins Basic And Variations Categories: Muffins, Breads, Breakfast Servings: 12 2 c Unbleached All-purpose Flour 1 T Baking Powder 2 T Granulated Sugar 1 t Salt 1 ea Large Egg 1 c Milk 1/2 c Vegetable Oil Replace the flour with the same amount of any whole grain flour. It will make the muffins heavier. Depending on taste Add 2 to 3 Tablespoon of wheat germ. I have converted to using = amounts of margarine or peanut or canola oil in place of shortening or vegetable oil. Also you can get by with only 1/2 teaspoon salt. Jean ------------- these are the results of my experimenting. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bran Muffins-in-waiting Categories: Muffins, Breads, Breakfast Servings: 24 1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal 2 1/2 c Unbleached All-purpose Flour 2 1/2 t Baking Soda 1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar 2 ea Large Eggs 2 c Butter/Sour milk. I use Whole wheat pastry flour for the unbleached flour and I also add 3 Tablespoons of Wheat germ. *sour milk is 1 cup milk 1 Tablespoon vinegar as a general rule 2 cups butter/sour milk = 1 3/4 c milk + 2 Tablespoon vinegar + 1 stick butter melted (has worked well for me). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: High-Protein Muffins Categories: Muffins, Breads, Breakfast Servings: 10 2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins 1 3/4 c Milk 1 c Stirred Whole Wheat Flour 1 c Soy Flour 1 c Toasted Wheat Germ 4 t Baking Powder 1 1/2 t Ground Nutmeg 3/4 t Salt 4 ea Large Eggs, Slightly Beaten 2/3 c Honey 2/3 c Vegetable Oil 1/4 c Dark Molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Oysters With Banana Salsa Categories: Fish, Main dish, Seafood, Sauces Servings: 4 4 tb Curry Powder; Best Quality,* 4 tb Butter Or Margarine; Melted 2 tb Shallots; Minced 2 ea Cloves Garlic; Blanch&Pureed 2 c Fish Fumet 2 c Heavy Cream 1 x Juice Of 1 Lime 1 x Salt To Taste 20 ea Lg Wellfleet Oysters 2 lb Whitefish Trimmings 1 c Sliced Mushrooms 1 ea Carrot; Sm, Chopped 1 ea White Onion; Md, Sliced Thin 1 c Oyster Liquor 1 c White Wine 4 c Water 1 ea Bay Leaf 1 t Peppercorns 1/2 t Fennel Seed 2 ea Sprigs Parsley 1 t Fresh Thyme; Minced 4 ea Red Bananas; Ripe, ** 2 t Serrano Chiles; Minced 2 tb Corn Oil 2 tb Line Juice 2 tb Cilantro; Minced 2 t Mint; Minced 2 tb Tamarind Paste 1/2 c Red Bell Pepper; *** ++-------------------------------FISH FUMET-------------------------------- ++------------------------------BANANA SALSA------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snail fritters / beignets d'escargots Categories: Appetizers Servings: 8 1 x Canned or cooked snails 1 x Oil for frying 1 x Parsley sprigs to garnish 2 ea Eggs, separated 1 1/2 c Flour 2 tb Olive oil 1 x Salt and pepper 1 tb Olive oil 1 x Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails -or- 100 petits-gris snails (canned or freshly cooked) oil for frying parsley sprigs for garnish BATTER 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil salt and pepper MARINADE 1 Tbsp olive oil herbs First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snail omelette / cagouilles en omelette Categories: Cheese/eggs Servings: 4 50 ea Petits-gris snails 1 x Salt and pepper 1 x Fennel 1 ea Dried fig leaf 6 ea Eggs, separated Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails cauderan / escargots a la cauderan Categories: Appetizers Servings: 8 6 tb Lard 3 oz Raw country ham 10 ea Shallots 1 x Fresh white breadcrumbs 1/4 c Dry white bordeaux 1 x Chicken stock 1 x Salt and pepper 1 x Bouquet garni 100 ea Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chipotle Mussels With Orange Mayonnaise Categories: Fish, Main dish, Seafood Servings: 4 4 lb Fresh Mussels; Washed,Abt 50 3 tb Garlic; Thinly Sliced 1 x Zest Of 2 Oranges; * 4 tb Chipotle Chiles; Canned, ** 4 c Water; *** 3 tb Olive Oil 4 tb Fresh Orange Juice 12 ea Sprigs Of Cilantro 1 ea Egg Yolk; Extra Large, **** 1 c Virgin Olive Oil 1 tb Orange Zest; Very Fine Chop 4 tb Fresh Orange Juice 1 tb Fresh Lime Juice 2 tb Cilantro; Finely Chopped ++---------------------------ORANGE MAYONNAISE----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Stock Categories: Main dish, Soups, Vegetables Servings: 12 4 tb Regular Margarine 1 1/2 lb Potatoes, Quartered, Abt 5Md 1 ea Yellow Onion; Quartered, Md 5 ea Carrots; Cut In 2" Pieces 6 ea Parsnips; Cut in 2' Pieces 1 c Fresh Parsley; Chopped 4 qt Water 8 ea Peppercorns 2 ea Bay Leaves 1 t Dill Seed 1 x Salt; To Taste Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley; brown well, stirring frequently. Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves. Cool completely and strain. Salt to taste. Discard the vegetables. Refrigerate the stock for several hours, then remove the congealed fat from the surface. Makes 3 1/2 Quarts Of Stock NOTE: This is a rich brown stock that can be used in place of beef stock in some recipes. Each 1 cup serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sopa Leao Velloso Categories: Soups Servings: 8 1 ea Grouper (4 lb) 1 lb Shrimps in shell 1 ds Salt 1 ea Bouquet Garni 24 ea Mussels or clams in shell 1/4 c Olive oil 3/4 c Green onions, chopped 3 ea Garlic cloves, crushed 4 ea Tomatoes, peeled, chopped 1 tb Fresh chopped coriander 1 c Fresh chopped parsley 1 ds Cayenne Pepper 1 lb Crab meat 1 lb Lobster meat 1 ds Ground Pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Borscht Categories: Soups Servings: 6 1/2 c White Beans 2 lb Lean Pork Spareribs 4 ea Medium Beets, peeled, grated 1 ea Large Onion, diced 1 1/2 t Salt 1/4 ea Medium Cabbage, shredded 1/4 c Cream or Milk 1 tb All purpose flour 1 ds Ground Pepper 1 ea Juice of 1/2 lemon 1 ea Sour Cream 1 ea Chopped Fresh Dill Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ossobucco Categories: Meats Servings: 6 6 ea Veal Shanks 1/2 c All purpose flour 4 tb Butter 1/4 c Olive oil 1 ds Salt 1 ds Ground Pepper 1 ea Large Onion, chopped 2 ea Carrots, chopped 1 ea Stalk celery, chopped 1 ea Clove of Garlic, chopped 1 c White wine 1 c Chicken and beef stock 2 ea Bay leaves Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hernekeitto Categories: Soups Servings: 6 1/2 lb Dried whole green peas 2 qt Cold Water 1 lb Pork leg 1 t Dried marjoram 1 pn Dry mustard 1 ds Salt 1 ds Ground Pepper This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Biryani Categories: Poultry Servings: 6 1/2 c Vegetable oil 3 ea Medium onions, chopped fine 2 ea Cloves of Garlic, chopped 1 oz Fresh ginger, chopped 3/4 lb Boneless chicken 2 ea Brown Cardamon pods 4 ea Whole Cloves 14 ea Whole Black Peppercorns 2 t Dried Coriander 1 t Cumin seeds 2 t White poppy seeds 2 t Fresh lemon juice 1/2 t Garam Marsala 1/4 t Cayenne Pepper 1/2 t Salt 2 t Tomato Paste 2 ea Bay Leaves 3/4 c Plain yogurt 1 ea Saffron rice recipe 1 ea Biryani recipe 1 ea Tomato slices 1 ea Green pepper rings 1 ea Fresh coriander Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lime Cheesecake Categories: Cheesecakes, Desserts, Cakes Servings: 10 1 1/4 c Graham Cracker Crumbs 2 T Sugar 1/4 c Butter or margarine, melted 1 t Grated Lime Rind 3 pk Softened Cream Cheese (8 oz) 3/4 c Sugar 3 ea Eggs 1 T Grated lime rind 1/4 c Key Lime Juice 1 t Vanilla Extract 2 c Sour Cream 3 T Sugar 1 ea Fresh Strawberries (Optional 1 ea Lime slices (Optional) Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. . Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. . Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buttermilk Pecan Pralines (Cook 'Em Horns) Categories: Candies, Holiday, Texas Servings: 40 3 c Sugar 1 t Baking Soda 1 ea Pinch of Salt 1 c Buttermilk 3/4 c White Corn Syrup 2 T Butter 2 c Pecan Halves In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails with frogs' legs / escargots aux grenouilles Categories: Main dish Servings: 4 48 ea Burgundy snails 1 x Court bouillon 4 ea Shallots 1 x Chives 3/4 c White Macon wine 24 ea Frogs' legs 1/2 c Milk 1 x Flour 4 tb Butter 1 x Salt and pepper 1 x Chopped parsley, to garnish [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails Menetrel / escargots a la Menetrel Categories: Appetizers Servings: 8 1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 ea Canned anchovy fillets 1 tb Salt 1 t Pepper 1 tb Quatre-epices 100 ea Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails sommeroise / escargots a la sommeroise Categories: Appetizers Servings: 8 100 ea Snails 1 x Vinegar 2 ea Thyme sprigs 1/2 ea Bay leaf 1 ea Basil sprig 1 ea Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 ea Shelled walnuts, ground 4 ea Canned anchovy fillets 3 ea Garlic cloves 1 x Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mousse Categories: Desserts Servings: 4 1 c Half and half,scalded 1 c Chocolate chips 1 ea Egg 1 ea Pinch of salt 1 tb Creme de menthe 2 c Whipped cream Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Bread Categories: Breads, Cakes Servings: 10 2 c Flour 1 c Sugar 1/3 c Oil 2 ea Eggs 1 t Baking soda 1 t Vanilla 1/2 t Salt 4 ea Bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Enchiladas Categories: Main dish, Poultry Servings: 4 3 ea Chicken breast halves 16 oz Can tomatoes,chopped 10 oz Can cream of chicken soup 4 oz Can chopped green chilies 1 c Chopped onion or onion salt 2 c Shredded cheddar cheese 1 t Ground cumin 1/2 t Garlic powder 12 ea Corn tortillas Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Kisses Categories: Cookies, Desserts Servings: 30 1 3/4 c Flour 1/2 c Sugar 1/2 c Brown sugar 1/2 c Butter 1/2 c Peanut butter 1 t Baking soda 1 t Vanilla 1/2 t Salt 1 ea Egg 2 tb Milk 1 pk Hersheys chocolate kisses (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Penuche Categories: Candies Servings: 10 2 c Dark Brown Sugar; Firm Pack 3/4 c Milk 1/8 t Salt 2 1/2 tb Butter; In Small Pieces 1 t Vanilla 3/4 c Pecans; Chopped Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240-250 degrees F.), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container. From Fannie Farmer's New Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Fudge (Penuche) Categories: Candies Servings: 6 1 c White Sugar; Granulated 1 c Light Brown Sugar; Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses; * 2 oz Unsweetened Chocolate; 2 Sqs 4 tb Butter; 1/2 stick 1 1/2 t Vanilla 1/2 c Chopped Nuts; Optional * This is to taste. The original recipe called for 4 Tbls of Molasses, but she did not like it that strong, but this is necessary to make sure that the fudge will "candy". STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Tenderloin With Mustard Sauce Categories: Main dish, Meats, Sauces Servings: 2 8 oz Pork Tenderloin; 2 pieces 1/4 t Salt 1/4 c Onion; Chopped 1/4 c Green Pepper; Chopped 1/4 c Water 1 tb Dijon Style Mustard; PLUS 1 t Dijon Style Mustard 1 t Unbleached Flour Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey-Spice Apple Categories: Fruits, Desserts Servings: 2 2 ea Cooking Apples; Med. 2 tb Raisins 2 tb Honey 1/4 t Cinnamon; Ground 2 t Regular Margarine Or Butter Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with margarine. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. Serve warm with cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mock hollandaise sauce(low cholesterol) Categories: Sauces, Fish Servings: 1 1 c Hellmanns real mayonnaise 2 ea Egg whites 2 tb Lemon juice 1/2 t Dry mustard 1/4 t Salt(optional) In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb.spoon. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cambell's mock hollandaise Categories: Sauces, Fish Servings: 1 1 cn Cream of celery soup 1/2 c Milk 2 tb Butter or margarine 2 tb Lemon juice 2 ea Egg yolks, slightly beaten In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blender hollandaise sauterne Categories: Sauces, Vegetables Servings: 1 3 ea Eggs, separated 1/4 c Christian brothers 1/4 t Salt 1 pn Cayenne 3/4 c Butter sauterne Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quickie hollandaise sauce Categories: Sauces Servings: 1 1/2 c Butter or margarine 1/8 t Salt 2 tb Lemon juice 3 ea Egg yolks In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Mushroom Casserole Categories: Poultry, Main dish, Casserole Servings: 6 4 lb Chicken 16 oz Bottle Italian Dress 6 c White Wine 1 lb Fresh Mushrooms 2 x Garlic Cloves 4 cn Chicken Gravy (10 1/ Remove skin and bones from chicken and cut into bite sized pieces Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filet de Vivaneau Sauce d'Algues Categories: Fish Servings: 4 1 tb Olive Oil 2 ea Medium Carrots, chopped 1 ea Small Onion, chopped 1/2 c Minced Fresh Mushrooms 2 lb Fish scraps 1 ea Lobster head 1 ea Bouquet Garni 2/3 lb Fresh Seaweed 1 1/2 qt Water 1 x Salt 1 x Ground White Pepper 2 tb Cornstarch (optional) 1/4 c Skim Milk (optional) 4 ea 3/4 in. Red Snapper fillets * Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns. Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes. Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface. Strain fish stock through a fine sieve or a strainer lined with a tea towel. Season to taste with salt and pepper. If desired, blend cornstarch and milk together and stir into stock. Cook gently until the sauce is thickened. Blend smooth in blender or food processor. When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat. Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork. Season with salt and pepper, serve with hot sauce. You may bake fillets in a heavy pan instead. Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in baking, steam for about 8 minutes. Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this low-fat sauce for grilled red snapper with a fish stock he seasoned with seaweed. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Alla Puttanesca Categories: Main dish Servings: 4 1 lb Spaghetti 3 tb Extra Virgin Olive Oil 1/4 c Chopped Onions 1 ea Whole Clove of Garlic 2 ea Anchovy Fillets 1 ea Fresh Chili Pepper 4 ea Ripe Plum Tomatoes 2 ea Fresh Basil Leaves 1 tb Fresh Italian Parsley 1 tb Capers 12 ea Pitted Black Olives 1 x Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grape-Nut Pudding Categories: Desserts Servings: 3 1 1/2 tb Quick Cooking Tapioca 1 c Boiling Water 1/4 c Brown Sugar 3/4 c Raisins 1/4 c Grape-Nuts 1/2 t Vanilla Extract In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the tapioca mixture to the boil Stir well to prevent sticking. Boil for 1 minute. Remove the saucepan from the heat and stir in vanilla. Serve hot with cream. Serves 3. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sur Le Gril Chopped Liver Categories: Meats Servings: 4 1 lb Fresh Calves' Liver 2 tb Salad Oil 3 tb Butter 1 ea Large Spanish Onion, chopped 1 ea Egg, hard-cooked, mashed 1 x Salt 1 x Freshly Ground Pepper With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread. Serves 4. By Sur Le Gril's chef Claude Dubourg. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Heart with Strawberry Coulis Categories: Desserts Servings: 6 1 ea Envelope of Gelatin 1/4 c Cold Water 1 1/2 c Skim Milk 1/3 c Granulated Sugar 2 1/4 c Plain Yogurt 1 t Vanilla Extract 1 ea Strawberry Coulis recipe 1 x Fresh Strawberries Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a saucepan and heat until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves. Empty gelatin mixture into a large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at least 2 hours or until set. Unmold by placing bottom of mold in warm water for a few seconds, then turning out onto serving plate. Pour strawberry coulis around mold. Decorate with fresh strawberries. Serves 6. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Coulis Categories: Desserts Servings: 6 1 pt Fresh Ripe Strawberries 2 t Fruit Sugar 1 t Fresh Lemon Juice 1 x Raspberry Liquor Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate-Cinnamon Cake Roll Categories: Cakes, Desserts Servings: 10 3 ea Eggs; Lg 1 c Sugar 1/3 c Water 1 t Coffee-Flavored Liqueur 3/4 c Unbleached Flour; OR 1 c Cake Flour 1/4 c Cocoa 1 t Baking Powder 1/4 t Salt 1 x Cocoa 2 tb Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled 3 tb Powdered Sugar 1 tb Coffee-Flavored Liqueur 1 t Cinnamon Ground ++-------------------------CINNAMON WHIPPED CREAM-------------------------- Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marzipan Slices (Mandulas Szalami) Categories: Candies Servings: 12 7 oz Almond Paste; 2 tubes 2 oz Semi-Sweet Chocolate; * 1/4 c Almonds; Chopped 1 x Powdered Sugar * Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexicali Casserole Categories: Mexican, Casseroles Servings: 6 2 cn 14.5 oz. Old El Paso Tamales 1 ea 20 oz. drained yellow 1 cn Vienna Sausages cut in 1/3ds 1/4 c Shredded sharp ched. 1 cn 10.5 oz cond.Cr.of Chic.Soup hominy cheese Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6. From label on can of Old El Paso Refried Beans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Fields Cookies Categories: Cookies Servings: 112 2 c Butter 2 c Sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Oatmeal * 1 t Salt 2 t Baking powder 2 t Baking soda 1 ea Chocolate chips (24-oz bag) 1 x Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a powder. Measure first, then blend.) Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: $250.00 Cookies (Neiman Marcus) Categories: Desserts, Cookies, Chocolate Servings: 112 2 c Butter 1 t Salt 2 c Sugar 2 t Baking Powder 2 c Brown sugar 2 t Baking Soda 4 ea Eggs 4 oz Chocolate Chips 2 t Vanilla 1 ea 8-Oz Hershey Bar, grated 4 c Flour 3 c Chopped nuts 5 c Blended Oatmeal * *Blended Oatmeal: Measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and nuts. Roll into balls and place two (2) inches apart on a cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can halved. From: Stephen Wilbur #4910 "Cooking Echo" To: All Authored at 09:27 on 02-03-90 Subject: $250.00 COOKIE RECIPE ENJOY.... ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Surprise Rice Categories: Casseroles, Main dish Servings: 8 3 c Rice - boiled 1 lb Sausages - tiny 1 ea Pepper - sweet 1 c Milk 1 ea Onion - small 1 x Butter / margarine Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Yield: 8 1-cup servings Temperature: 350F Time: 1 hour from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Uruguayan Categories: Casseroles, Main dish Servings: 6 1 c Rice 1 lb Beef, ground 2 ea Carrots (2-3 re size) 2 ea Potatoes, med 2 ea Onions 1/2 t Parsley, chopped 1 ea Garlic, small clove 1 1/2 c Water 1 x Salt 1 x Pepper The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour. Yield: 6 servings From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The Peace Maker Categories: Main dish, Seafood, Breads Servings: 6 1 c Rice 36 ea Oysters 1 ea French bread loaf 1 ea Butter, seasoning Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used to flavor the butter. From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vermont Corn Chowder Categories: Main dish, Meats, Soups, Vegetables Servings: 4 1/2 c Salt Pork; Diced 1 ea Onion; Lg, Diced 3 c Corn Kernels; * 5 ea Potatoes; Md, Pare & Cube 1 1/2 t Salt 1 qt Milk 1 x Black Pepper; To taste 1 x Saltines Or Soda Crackers * Use cooked fresh kernels or canned or cooked frozen. Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LIMA BEANS SMITANE Categories: Vegetables Servings: 4 10 oz Lima beans, frozen 1 ea Pimento 1/2 c Sour cream 3 T Chives 1/4 t Garlic powder 1/4 t Salt 1/4 t Pepper Cook limas as package directs. Dice pimento and chop chives. Drain limas. Lightly toss all ingredients together. Source: Good Housekeeping Illustrated ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine With Tuna Sauce Categories: Fish, Main dish, Sauces Servings: 4 1 ea Red Onion; Md, Sliced 1 ea Garlic Clove; Minced 1/2 c Regular Margarine 6 1/2 oz Tuna In Water; Drain, Flake 1/4 t Black Pepper 8 oz Fettuccine; Cooked, Drained 3 c Red Leaf Lettuce; Torn In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET BOX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buttered Fried Parsnips Categories: Vegetables Servings: 4 2 lb Parsnips 4 tb Butter 1/8 t Nutmeg 1 x Salt & Pepper; To Taste 1 tb Parsley; Chopped Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Roughy In Parchment Categories: Fish, Main dish Servings: 2 1 ea Carrot; Julienned 6 ea Chinese Pea Pods; Whole 12 oz Orange Roughy Fillets; 2-6oz 1/4 c Lime Juice 1 x Paprika 3 tb Stuffed Olives; Sliced 2 tb Capers 2 tb Parsley; Chopped Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in 1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment or foil into 2 large pieces, big enough to wrap each fillet in. Place one half of the carrots and peapods in the center of the foil. Place a fillet on top of the vegetables. Pour one half of the lime juice over the fillet and sprinkle with paprika. Scatter some of the sliced olives and capers over the top of the fillet. Sprinkle some of the chopped parsley on top of the capers. Fold the edges of the parchment or foil to completely enclose the fillet and seal them. Place on a baking sheet and bake 8 to 10 minutes. To serve, place the packet on a serving dish, and cut a slash in the top. Open slightly to let the steam escape and serve. Each 1 package serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana And Mango Bread Categories: Breads Servings: 2 1 c Butter 1 1/4 c Packed Brown Sugar 3 ea Eggs 3 c Self-raising flour 1/2 t Salt 1/2 t Cinnamon 1/4 t Grated Fresh Nutmeg 1 1/2 c Mashed Ripe Bananas 1 ea Small Ripe Mango 1 c Golden Raisins 1/2 c Chopped Walnuts * The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Meringue Pie Categories: Pies Servings: 6 1 1/4 c All-Purpose Flour 2 tb Granulated Sugar 6 tb Cold Unsalted Butter, diced 1 ea Egg, beaten 6 ea Ripe Bananas 1/2 c Warm Light Cream 1/2 c Granulated Sugar 1 tb Cornstarch 1 t Vanilla 4 ea Egg Whites, room temperature 1 pn Salt 1/3 c Granulated Sugar +++------------------------------ FILLING --------------------------------- +++------------------------------ MERINGUE -------------------------------- To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Get Together Rice Categories: Main dish Servings: 2 1/2 c Uncooked Rice 2 t Corn Oil 1/4 c Diced Onion 2 ea Scallions, sliced 1/2 c Snow Peas 1/2 c Fresh Bean Sprouts 1/3 lb Honey Roast Ham 2 t Soy Sauce 1 t Sugar 1 tb Peanut Oil 1 ea Egg 1 x Salt Fill a saucepan with water and add the rice. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through. Drain and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces. Mix the soy sauce and sugar together. Heat a wok or frying pan and add the peanut oil. When it is smoking, add the onions and stir fry for 1 minute. Add the scallions and continue to fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients aside, making a hole in the centre. Crack the egg and drop it into the hole, beating to mix the yellow and white. Mix into the other ingredients. Again, make a hole and add the soy sauce. Toss all of the ingredients together and continue to fry another 3 - 4 minutes. Taste for seasoning. Add salt if necessary. Serves 2. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken And Mushroom Soup Categories: Soups Servings: 2 1/2 lb Boneless Chicken Breast 2 c Chicken Stock 1 c Fresh Mushrooms, quartered 4 tb Sesame Oil 2 tb Sherry 2 tb Fresh Parsley, chopped Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Cookies Categories: Cookies Servings: 50 3/4 c Toasted sesame seeds 2 1/4 c All-purpose flour, sifted 1 t Baking powder 1/2 t Baking soda 1 1/2 c Vegetable Shortening 1 c Sugar 2 ea Eggs 1 t Vanilla extract 1 ea Egg yolk Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lung Fung Shrimps Categories: Appetizers Servings: 2 12 ea Jumbo Shrimps (an oxymoron) 4 ea Dried Chinese Mushrooms 6 ea Straw Mushrooms 4 ea Large White Mushrooms 1 ea Green Onion 2 ea Ginger Root Slices 4 c Vegetable Oil 1 c Chicken Stock 1 t Chinese Cooking Wine 1/4 t Salt 1/2 t Sugar 1 t Soya Sauce 2 tb Oyster Sauce 1 tb Corn Starch 2 tb Water 3 dr Sesame Oil 1 x White Pepper Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piri Piri Sauce Categories: Sauces Servings: 8 6 ea Chili Peppers 1 t Coarse salt 1 c Olive oil 1/3 c Cider Vinegar The recipe calls for 2 - 6 chili peppers depending on the heat of the pepper and your taste. Stem the peppers and coarsely chop (include the seeds). Place peppers, salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover, shake well and refrigerate. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chopped Bean Liver Categories: Vegetables Servings: 4 1 c Cooked white or soy beans 2 ea Medium Onions, chopped 1 tb Salad Oil 1 t Brewer's Yeast 1 ea Hard cooked egg, sieved 1 x Salt 1 x Pepper 1 x Soya Sauce (optional) In a food processor or food mill, grind or mince beans until fine. Saute onion in oil until well browned. Mix beans, onion, yeast and egg. Season to taste. Added soy sauce will darken the mixture to give it a liver-like color. Serve on bread or crackers. Makes 1 1/2 cups. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Pie II Categories: Desserts, Pies, Texas Servings: 1 8 oz Jar - Chunky Peanut Butter 1 c Powdered Sugar 20 oz Cool Whip 3 oz Cream Cheese 1 ea 9" baked pie shell 1 x Chopped Peanuts ?(Misprint??) (optional) Have cream cheese soft. (Recipe called for 3 oz. Pkg - I have never seen a 3 oz pkg so thought it might be 8 ??) add peanut butter and fold in 1/2 to 3/4 Cool Whip. Spoon into baked shell and refrigerate. To serve, top with balance of Cool Whip. Garnish with chopped peanuts if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grandma's Apple CAke Categories: Cakes, Desserts, Fruits Servings: 10 3 c Flour, unbleached 2 c Sugar 1 t Soda 1 c Salad oil, (canola) 1 t Salt 1 t Cinnamon 3 ea Eggs, beaten 4 c Apples, chopped small 1 c Nuts, chopped (pecan, walnut -----------------------------------ICING----------------------------------- 1/2 c Confectioners' sugar Mix dry ingredients- then mix in eggs and oil. Don't beat - then add apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake 350degrees for 1 - 1 1/4 hours. Cool then sprinkle with confectioners' sugar. I use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. It makes it look quite special. Jean Hores - ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cream Pie Categories: Pies, Desserts Servings: 8 1 ea Pie crust, baked ----------------------------------FILLING---------------------------------- 1/3 c Peanut butter 1/2 c Confectioners' sugar 1 pk Pudding, vanilla instant mix 1 pk Cool whip Mix together peanut butter and powdered sugar until crumbly - reserve enough for topping. Mix pudding according to directions on package. Put crumbs in pie shell forming crust. Pour pudding into crust. Put cool whip on top and top with reserved crumbs. Jean Hores ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Zucchini Nut Bread Categories: Breads, Desserts, Cakes, Fontish Servings: 2 1 c Salad Oil 3 ea Eggs 1 t Salt 1/4 t Baking Powder 1 t Baking Soda 2 oz Baking Chocolate, Melted 2 c Grated, peeled Zucchini 1 c Chopped Nuts 2 c Sugar 3 c Flour 1 t Cinnamon 1 t Vanilla 1/2 c Choc Chips Beat eggs until lemon colored. Beat in sugar and oil. Stir chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. * MY NOTE: Excellent Quickbread. Very Moist and sweet. This recipe comes out of Country Cook'n, compiled by the St Rose Parishione of Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This on is the recipe of Mary Niedermeyer. *Collection of Clarence Fontish* ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Bread Categories: Breads, Vegetables Servings: 4 6 ea Eggs 2 c Oil 4 c Grated squash 2 c Sugar 6 c Flour 4 t Cinnamon 1/2 t Baking powder 2 t Baking soda 2 t Salt 2 t Vanilla Combine ingredients in Large bowl, mix well. Pour into greased and floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with butter, cream cheese, or just plain. Mmmmm. Variations: Applesauce or pumpkin bread - use same as zucchini, but add 3 cups water and 4 tsp ginger. Another thing I did often, was bake the batter in cupcake/muffin tins. Then when the kids wanted a snack, they could just take "one" without the worry or mess of slicing from the loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Categories: Main dish, Meats Servings: 8 2 T Oil 2 ea Slices chopped bacon 2 ea Cloves crushed garlic 1 ea Chopped onion 1 1/2 lb Lean ground beef 1/2 lb Chopped salami 1/2 t Sweet basil 1 T Chopped parsley 2 ea 5 1/2 oz cn tomato paste 2 c Canned tomatoes 1/2 lb Mushrooms 1/2 c Water 2 t Salt 1/4 t Pepper 1/2 lb Mozzarella cheese 2 ea Beaten eggs 1/2 c Grated Parmesan cheese 1/2 lb Cooked lasagna noodles 8 oz Cottage cheese Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple and Pork Curry Categories: Meats Servings: 4 2 tb Olive Oil 4 ea Boneless Pork Chops, trimmed 1 ea Small onion, sliced thin 1 ea Clove of Garlic, minced 1 ea Tart Cooking Apple 1 ea Small Sweet Red Pepper 1/2 c Chicken Stock 1 t Cornstarch 1 t Curry Powder 1/2 t Ground Cumin 1/2 t Cinnamon 1 x Salt 1 x Freshly Ground Black Pepper 1 x Chopped Parsley or Coriander * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavoured with chopped green onions and raisins. Serves 4. From The Gazette, 91/02/20. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Scallops with Lemon and Herbs Categories: Meats Servings: 4 1 lb Thin Pork Scallops 1/4 c All-purpose flour 1 x Salt 1 x Freshly Ground Black Pepper 2 tb Olive Oil 1/2 c White Wine 2 tb Fresh Lemon Juice 1 t Grated Lemon Rind 2 tb Fresh Chopped Parsley 1/2 t Dried Basil 1/4 t Dried Thyme 1/4 t Dried Oregano * Instead of using white wine, you can use vermouth or chicken stock. Dredge the pork scallops in flour seasoned with salt and pepper. Shake off excess. In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides. Remove to a plate and keep warm. Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half. Add lemon juice, rind, parsley, basil, thyme and oregano. Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through. Serve with noodles and a green steamed vegetable. Serves 4. From The Gazette, 91/02/20. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops with Crust of Onions Categories: Meats Servings: 4 4 ea Large center-cut Pork Chops 1 x Salt 1 x Freshly Ground White Pepper 5 1/2 tb Butter 2 t Chopped Fresh Tarragon 4 c Chopped Onions 1 x Thyme (fresh or dried) 2/3 c Dry White Wine 2/3 c Chicken Stock 2/3 c Fresh homemade Bread Crumbs 2/3 c Freshly Grated Parmesan * You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh tarragon. The pork chops should have the bone in and weigh about 10 oz each. ** Your doctor will have a sh*t-fit if he/she knows about the butter. Sprinkle chops with salt and pepper. Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick. Remove from pan, sprinkle with tarragon, cover and keep warm. Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with onions. Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over chops. Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes. Serves 4. From The Gazette, 91/02/20. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pappacito's Mango Chicken Categories: Poultry Servings: 2 1 ea 14 oz can, Mangoes 1/2 c Orange Juice 4 ea Cloves of Garlic 1/4 t Salt 2 tb Salad Oil 4 ea Chicken Breasts 1/2 c Seasoned flour 2 t Butter 2 tb Orange Liqueur 1 x Toasted Almonds Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango slices for garnish. In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt. Set aside. Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan. Saute chicken, for approximately 2 minutes per side. Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes. With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and 1/2 cup of orange juice. Boil for 1 minute. From owner-chef Barry Pall of Pappacito's, a fast-food restaurant in the Bell Canada Tower ind downtown Montreal. He refused to identify the spices in the seasoned flour but will admit that there are 2 teaspoons of powdered chicken soup per cup of flour. From The Gazette, 91/02/20. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oreo Cookies Categories: Desserts, Snacks Servings: 48 18 oz PKG Devil's Food Cake Mix 2 ea Eggs 2 T Water 2 T Cooking Oil 1/2 c Bitter Cocoa Powder 1 ea Envelope Unflavored Gelatin 1/4 c Cold Water 1 c Crisco 1 t Vanilla 1 lb Plus 1 Cup Powdered Sugar Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder. (Or use sweetened chocolate drink powder). Bake at 400 degrees for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner. Let cool 20 minutes. Fill with COOKIE FILLING mixture. (Cookie Filling) Soften gelatin in cold water. Place in heatproof cup in pan of hot water till gelatin is transparent. Meanwhile beat Crisco till fluffy, adding vanilla and sugar a little at a time. Beat in Gelatin mixture when it is completely cooled, but not yet "set" or firm. This is used to give the filling stability - as well as protein! When cooled, shape filling into 1 inch balls. Place between the two bottom sides of the cooled cookies, pressing gently till filling has spread to edge of cookies and rounded-out like the originals. This is suppose to be a great imitation version of the original Nabisco Oreos. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broken Shrimp Jambalaya Categories: Southern, Cajun, Main dish, Seafood Servings: 6 1 1/2 lb Broken shrimp (cooked) 1 c Peanut oil 4 ea Onions, chopped 5 ea Cloves garlic 2 ea Bunches shallots 1 ea Bell pepper, chopped 2 t Paprika 1 x Red, black, white pepper 1 x Salt 1/4 lb Smoked sausage 3 c Ri 5 c Water Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zuppa di Vongole (Clam Soup) Categories: Fish, Soups Servings: 4 48 ea Clams 3/4 ea Bottle white wine (1 liter) 1 x Leek 1 x Small onion 1 x Clove garlic 1 qt Fish stock 1 x Peeled, chopped tomato 1 x Small bunch marjoram 1 x Leaf of celery 4 x Crusts of bread (croutons) From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry nut bars Categories: Cookies Servings: 48 2 c Flour 2 c Quick oats 1 1/2 c Sugar 1/2 c Chopped pecans 1 t Baking soda 1 1/4 c Butter, melted 21 oz Cherry pie filling 1 c Mini marshmallows In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan. Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate cherry cake Categories: Cakes, Desserts Servings: 8 18 oz Devil's food cake mix 21 oz Cherry pie filling 1 t Almond extract 2 ea Eggs, beaten 1 c Sugar 5 T Butter 1/3 c Milk 6 oz Semisweet chocolate chips Mix first 4 ingredients by hand with spatula until well-blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350 F 25-30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing, combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat and add chocolate chips. Stir until melted. Pour over cake and spread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham with spiced cherry sauce Categories: Main dish, Meats Servings: 6 2 lb Cooked ham, thinly sliced 16 oz Cherries, dark sweet (can) 5 t Cornstarch 1/2 c Sugar 2 T White vinegar 2 T Water 1/8 t Cinnamon 1/8 t Nutmeg 1/8 t Allspice 1/2 c Rose wine (optional) Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry cheddar bread Categories: Breads Servings: 1 2 1/2 c Flour 1/2 c Sugar 1/2 c Brown sugar, packed 3 t Baking powder 1 t Salt 1 1/4 c Milk 1 ea Egg, beaten 3 T Oil 1 1/4 c Sweet cherries, frozen 1 1/4 c Cheddar cheese, shredded Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond macaroon cherry pie Categories: Pies Servings: 6 --------------------------------FOR THE PIE-------------------------------- 1 ea Pie shell, 9 inch, unbaked 21 oz Cherry pie filling 1/2 t Cinnamon 1/8 t Salt (optional) 1 t Lemon juice ------------------------------FOR THE TOPPING------------------------------ 1 c Coconut 1/2 c Almonds, sliced 1/4 c Sugar 1/8 t Salt (optional) 1/4 c Milk 1 T Butter, melted 1/4 t Almond extract 1 ea Egg, beaten Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot cherry fruit compote Categories: Fruits, Side dish, Desserts Servings: 8 16 oz Bing cherries, well drained 16 oz Royal Ann cherries, drained 16 oz Peach slices, well drained 20 oz Pineapple chunks, drained 11 oz Mandarin orange sections 1/3 c Light raisins 1/4 c Crystallized ginger, minced 1 ea Grated lemon rind 1/4 c Butter, melted 1/2 c Brown sugar 1 t Curry powder (optional) 21 oz Cherry pie filling 1/4 c Rum (brandy, sherry, GM) In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Catfish Categories: Fish, Cajun Servings: 4 4 ea Catfish fillets (4 oz. each 1 oz Wheat flakes cereal 1 T Paprika 1/4 t Salt 1/4 t Onion powder 1/4 t Garlic powder 1/2 t Cayenne pepper 1/2 t Black pepper 1/2 t White pepper 1/2 t Thyme 1 T Oil 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Crisp Categories: Desserts, Pies Servings: 6 6 c Peeled, sliced fresh peaches 1 c Sifted all-purpose flour 1 c Sugar 1/2 t Ground cinnamon 1/4 t Salt 1/2 c Butter, softened Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Custard Pudding Categories: Desserts, Pies Servings: 20 2 1/2 c Sugar 1/2 c All-purpose flour 1/4 c Cornstarch 7 c Milk 4 ea Egg yolks, beaten 1/4 c Butter, softened 1 t Vanilla extract 1 pk (12-oz) vanilla wafers 9 ea Med bananas, peeled & sliced Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside. Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla. Let cool to room temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. Chill thoroughly. Yield: 20 to 25 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pit Barbeque Sauce Categories: Barbecue, Sauces, Texas Servings: 2 1/2 lb Butter 1 pt Catsup 1 pt Vinegar 1 ea Small bottle 1 T Brown Sugar 1 T Tabasco Sauce 1 T Onion juice 1 1/2 ea Cloves garlic, fine 1 x Dash of red pepper 1 x Dash of black pepper 1 x 1-3 Tbsp Salt Worcestershire chopped Bring all ingredients to a boil. Add more salt if desired. Refrigeration is not necessary. Makes almost 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Galliano Barbeque Sauce - Mary Hudgins - Hollywood Park Categories: Barbecue, Sauces, Texas Servings: 1 2 c Catsup 1 c Chili Sauce 1/2 c Liquore Galliano 2 T Worcestershire Sauce 1/2 c Dark Brown Sugar 1/2 c Lemon Juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. From the collection of Clarence Fontish I haven't tried this, but if nothing else, it looks like it is supposed to be pretty versatile. *GRIN* ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce - Norine Juenger - Lenzburg Categories: Barbecue, Sauces, Pork Servings: 3 16 oz Tomato Sauce 2 T Brown Sugar 1/4 c Vinegar 2 T Worcestershire Sauce 1 t Salt 1 T Paprika 1 t Dry mustard 1 t Chili Powder 2 T Chopped Green Onion Tops 1/8 t Cayenne Pepper Combine tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. ***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork. From the collection of Clarence Fontish ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Garden Soup Categories: Soups, Vegetables Servings: 11 3 c Broccoli, chopped 6 c Yams, peeled and chopped 6 c Defatted Chicken Broth,divid 2 ea Medium Onions, chopped 4 ea Cloves Garlic, minced 1 T Olive Oil 1 c Celery Tops, chopped 1/4 t Ground Allspice (opt) 2 c Watercress, chopped 1 x Ground Pepper to taste Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food mill or processor. Set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, Add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender-crisp. Stir in puree; add seasonings. Serve immediately or serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Cheese Pie Categories: Pies, Vegetables, Cheese Servings: 6 10 oz Broccoli * 1 c Evaporated Skim Milk 1 ea Egg 3 1/2 oz Feta 1 t Dried Oregano 1 ea Carrot, sliced thin,blanched 1 ea Small Red Pepper ** 1 ea Pie Shell (8-inch) * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: General Tao's Chicken (Le Piment Rouge) Categories: Poultry Servings: 4 10 oz Chicken Legs, deboned 2 c Soya Oil 1 tb Ginger Root, minced 2 ea Scallions, chopped 1 tb Garlic, minced 2 tb Dry Chili Pepper 2 tb Sugar 2 tb Soy Sauce 1 1/2 t Vinegar 2 tb Cornstarch 1/4 c Chicken Stock 1 t Sesame Oil ----------------------------------MARINADE---------------------------------- 1 ea Egg White 1 tb Cornstarch 1 tb Soy Sauce For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Pinwheels Categories: Candies Servings: 48 1/2 c Cold Mashed Potatoes 1/8 t Salt 1/2 t Vanilla 4 c Icing Sugar 1 c Peanut Butter In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition. At first the mixture will be stiff and hard to handle but with beating it will become very runny. With the addition of the fourth cup, the mixture will firm up again. Turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. Spread with half of the peanut butter. Roll up from the short side, jelly-roll fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4 inch thick. Makes 4 dozen candies. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads Servings: 24 4 1/2 c All-Purpose Flour 1/3 c Granulated Sugar 2 tb Quick Rise Instant Yeast 1 t Salt 2 t Cinnamon 1/2 t Grated Nutmeg 2 c Warm Water 1/4 c Melted Butter 2 ea Eggs, beaten 1 c Raisins or part currants 1/2 c Mixed Candied Peel 1 1/2 c Icing Sugar 2 tb Milk In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Chili Categories: Vegetables Servings: 4 1 t Olive Oil 1 ea Large Onion, chopped 2 ea Cloves of Garlic, chopped 2 ea Medium Carrots, sliced 1 c Celery, sliced diagonally 1 ea Medium Zucchini, quartered 1 ea Red or Green Pepper 2 ea Jalapeno Peppers 1 cn 28 oz, Tomatoes, chopped 1 cn 19 oz, Kidney Beans 1 tb Chili Powder 1 t Ground Cumin 1 t Dried Oregano 1 x Salt 1 x Freshly Ground Black Pepper 1 pn Granulated Sugar 1 x Shredded Mozzarella In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Oatmeal Bread Categories: Breads Servings: 2 1 c Regular Rolled Oats 3 tb Butter, cut into bits 1 c Boiling Water 1 c Scalded Milk 1/3 c Maple Syrup 2 t Salt 2 c Whole Wheat Flour 1 tb Quick Rise Instant Yeast 1 ea Egg, beaten 2 c All-Purpose Flour in a large mixing bowl, combine the rolled oats and butter. Pour boiling water over and stir until butter melts. Add scalded milk, maple syrup and salt. Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees). Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes. Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter. Cover with a clean dry towel and let rise for 30 minutes. Punch down dough and divide in half. Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted butter. Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes. Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done. Turn loaves out of pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Soup Categories: Soups Servings: 6 1/4 lb Split Peas 4 c Chicken Stock or Water 1 lb Fresh chopped Pumpkin 1 ea Onion, chopped 1 x Strip of Beef or Bacon 1 x Salt 1 x Freshly Ground Black Pepper 1 x Mixed Fresh or Dried Herbs 1 x Fresh Thyme 1 x Fresh Parsley, chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber and Avocado Salad Categories: Salads Servings: 6 1 ea English Seedless Cucumber 1 x Salt 1 x Chili Pepper 1 tb Fresh Lime Juice 1 t Minced Onion 1 x Slices, Sweet Red Pepper 1 x Lettuce 1 ea Ripe Avocado, sliced 1 x Fresh Parsley Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple and Fennel Salad Categories: Salads Servings: 6 5 oz Fresh Spinach 1 ea Small Fennel Head, sliced 2 ea Medium Granny Smith Apples 1 ea Small Red Onion, sliced * The Granny Smith apples should be peeled and cubed. Kuwait has been liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Elanor's Sweet Potato Pie Categories: Pies, Desserts, Texas Servings: 8 3 1/2 c Sweet potatoes, cook/mash 1/2 c Butter, softened 2 c Sugar 4 ea Eggs 1/2 t Salt 1/2 t Nutmeg 13 oz Evaporated Milk 2 t Lemon extract 2 ea Deep dish unbaked pie shells Combine sweet potatoes, butter and sugar. Add eggs, one at a time, beating well. After each one, stir in salt, nutmeg, milk and extract. Pour into 2 deep dish unbaked, pie shells. Bake at 425 for 20 minutes. Then lower oven to 325 and bake for 30-40 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PORK CHOPS AND SWEET POTATOES Categories: Entrees, Pork Servings: 2 3 ea Sweet potatoes 4 ea Pork chops 1/2 t Salt 1 t Pepper 1/4 c Flour 2 T Shortening 2 T Butter 1/2 c Currant jelly 1/2 c Orange juice 1 T Lemon juice 1 ea Lemon rind 1 t Dry mustard 1 t Paprika 1/2 t Ginger, ground Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops and dredge in flour. Brown in shortening. Melt butter. Stir in jelly, juices, and lemon rind. Add remaining ingredients, stirring to blend. Arrange potatoes and chops in casserole and cover with 6 tablespoons sauce.Bake 30 to 40 minutes, basting occasionally. Source: Williamsburg Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Warm Bean and Tomato Salad with Basil Categories: Salads Servings: 2 1/2 lb Green Beans, ends removed 3 tb Olive Oil 2 ea Large Dry Shallots, chopped 1 tb Balsamic or Red Wine Vinegar 1 c Chickpeas, drained 19oz 2 ea Tomatoes, seeded, chopped 2 tb Fresh Basil, chopped 1 tb Lemon Juice, fresh 1 x Salt 1 x Freshly Ground Black Pepper * You can use 1 teaspoon of dried basil instead of the fresh stuff. Remove the ends from the beans and cut into 1 12 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish. From The Gazette, 91/03/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Apple with Maple Yogurt Sauce Categories: Fruits Servings: 4 4 ea Apples 1/3 c Brown Sugar, packed 1/4 c Raisins 2 t Cinnamon 1/2 t Nutmeg 1/3 c Yogurt, low-fat 1/4 c Maple Syrup +++----------------------*** MAPLE YOGURT SAUCE ***------------------------ * A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples. From The Gazette, 91/03/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Penne with Tomato, Black Olive and Feta Categories: Main dish Servings: 4 1 lb Penne or Fusilli 1 tb Olive Oil 1 t Garlic, minced 4 ea Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2 c Parsley, fresh, chopped 2 tb Basil, fresh, chopped 1/4 c Parmesan cheese, grated * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water, cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through. Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. Serves 4. From The Gazette, 91/03/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Spinach Salad With Sprouts Categories: Salads Servings: 6 1 lb Spinach 1/2 c Alfalfa Sprouts 1/4 c Feta Cheese, crumbled 2 tb Sunflower Seeds 2 tb Olive Oil 2 tb Lemon Juice 2 tb Water 1 ea Garlic Clove, small, minced 1 t Dijon Mustard 1 x Salt 1 x Freshly Ground Black Pepper +++---------------------*** EVERYDAY VINAIGRETTE ***----------------------- * Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper. MIx well. From The Gazette, 91/03/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Harvest Vegetable Curry Categories: Vegetables Servings: 6 2 ea Carrots, sliced 2 c Squash, cubed, peeled 2 c Broccoli Florets 1 ea Sweet Red Pepper 1 ea Yellow Zucchini, wedged 1 ea Red Onion, wedged 1 c Cooked Chickpeas 1 tb Olive Oil 1 tb Curry Powder 2 tb Gingerroot, minced 1 t Cumin 3 ea Garlic Cloves, minced 1/4 t Hot Pepper Flakes 1/4 c Chicken Stock 2 tb Lemon Juice 3 c Brown Rice, cooked 2 tb Coriander, fresh, chopped * Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves 6. From The Gazette, 91/03/06. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Red Chili Sauce Categories: Mexican, Sauces Servings: 12 16 ea Dried red chili pods 1 ea Hot Water 2 ea Cloves garlic 1 ea Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Suprema Categories: Mexican, Sauces, Relishes Servings: 16 1 ea Large tomato, chopped 1 ea Medium onion, chopped 2 ea Fresh green chilies, chopped 1 ea Or 4 oz can green chili 1/2 t Garlic salt 1/2 t Monosodium glutamate(option) 1 x Salt to taste Combine all ingredients and chill, covered, in refrigerator at least one hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Salsa Categories: Mexican, Sauces, Relishes Servings: 8 1 ea 8 oz. can tomato sauce 2 T Crushed red chili 1/2 t Cumin powder 1/2 t Oregano 1 t Salt 2 ea Garlic cloves, minced (or 1/4 t Garlic powder) 2 t Vinegar 1 ea Juice of half a lemon Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Sopaipillas Categories: Mexican, Breads Servings: 12 4 c Flour 1 T Baking powder 2 t Sugar 1 1/2 t Salt 1/4 c Shortening or lard 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sopaipillas 2 Categories: Mexican, Breads Servings: 12 1 pk Active dry yeast 1/4 c Warm water (110) 1 1/2 c Milk 3 T Lard or shortening 1 1/2 t Salt 2 T Sugar 4 c All purpose flour 1 c Whole wheat flour 1 ea OIL In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Tacos Categories: Mexican, Main dish Servings: 6 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Tacos Categories: Mexican, Main dish, Poultry Servings: 6 1/4 c Green onion, chopped 1 T Shortening 2 c Cooked chicken, shredded 1 ea 8 oz can taco sauce or 8 oz Green chili salsa 1 ea Salt to taste 1 pk Taco shells 1 c Grated cheddar cheese -----------------------------OPTIONAL TOPPINGS----------------------------- 1 ea Chopped lettuce 1 ea Chopped tomato 1 ea Sour cream 1 ea Guacamole Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican, Main dish, Vegetables Servings: 5 10 ea Green chilies roast&peel 10 oz Longhorn or Jack cheese -----------------------------------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 via Meal-Master (tm) v7.07 Title: Carne Adovada (Marinated Pork) Categories: Mexican, Main dish Servings: 6 4 lb Pork(ribs, chops or other) 2 t Salt 3 ea Garlic cloves, crushed 2 t Whole leaf oregano 1 qt Blended red chili sauce Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican, Main dish, Soups Servings: 4 2 lb Lean beef round or pork 2 T Oil 3 ea Medium potatoes, diced 1/2 c Onion, sliced 1 ea Large garlic clove, minced 2 t Salt 6 ea Green chilies Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Posole Categories: Mexican, Soups, Main dish Servings: 12 2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins) 2 ea Pork shanks or pigs feet 1 T Salt 2 c Posole 1 t Oregano 2 ea Cloves garlic, mashed 2 T Chopped onion 4 ea Red chili pods,remove seeds Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: New Mexico Pinto Beans Categories: Mexican, Main dish Servings: 8 3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water 1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon 1 t Salt, or more to taste Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Bean Soup Categories: Mexican, Main dish, Soups Servings: 5 1 lb Pinto beans 8 c Boiling water 1 t Garlic salt 1 t Onion salt 1/4 t Thyme 1/4 t Marjoram 10 1/2 oz Can beef broth 16 oz Can tomatoes 1 pk (1-5/8 oz)chili seasoning mx 1 c Hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Spanish Rice Categories: Mexican, Vegetables Servings: 4 3 T Shortening 1 1/2 c Rice 1/2 c Onion, sliced 1/2 c Bell pepper,sliced 1 ea 14 oz can whole tomatoes 1 ea Medium clove garlic, minced 1 t Black pepper 2 t Salt 3 c Water Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Rice 2 Categories: Mexican, Vegetables Servings: 6 1 c Uncooked long grain rice 4 T Oil 2 T Diced bell pepper 3 T Diced onion 1 t Dried parsley flakes 3 oz Tomato paste 2 ea Cloves garlic, minced 2 1/2 c Cold water 3/4 t Salt Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Traditional Calabacitas Con Leche Categories: Mexican, Vegetables Servings: 4 4 ea Medium summer squash, sliced 1/4 c Butter or maragarine 1 ea 15 oz can corn, drained 1/2 c Onion, thinly sliced 1/2 t Salt 1 ea Dash pepper 1 ea 4 oz can chopped green chili 1 c Milk 1/2 c Grated cheddar cheese Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Calabacitas Categories: Mexican, Vegetables Servings: 6 4 ea Zucchini or yellow squash, 1 ea Sliced 1 ea Large onion, chopped 3 T Oil 1/4 t Garlic salt or 2 ea Cloves garlic minced 4 oz Can chopped green chili 16 oz Can whole kernel corn 1 c Grated cheddar cheese Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quelites (Spinach with Beans) Categories: Mexican, Vegetables Servings: 6 3 T Onion, chopped 1 T Bacon drippings 1 1/2 c Prepared pinto beans 1 T Chili seeds 1/4 t Salt 1 1/2 lb Cooked fresh spinach 1 ea Boiled egg, sliced Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bizcochitos Categories: Mexican, Cookies Servings: 48 1 c Lard or shortening 1/2 c Sugar 1 ea Egg 3 c Flour 1 1/2 t Baking powder 1/2 t Salt 1 t Anise seed 3 T Sweet wine ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 1 T Cinnamon Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Chocolate Sauce Categories: Mexican, Desserts, Sauces Servings: 10 4 oz Unsweetened chocolate 2 T Butter or margarine 1/4 c Light corn syrup 1/4 c Sugar 1 ea Dash salt(optional) 1/4 c Kahlua 1/4 c Cream In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Wedding Cookies Categories: Mexican, Cookies Servings: 36 1 c Butter, softened 1 c Powdered sugar 2 c Sifted flour 1 c Ground nuts 1 t Vanilla Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Empanadas De Fruta Categories: Mexican, Cookies Servings: 8 -----------------------------------DOUGH----------------------------------- 6 c Flour 1 t Salt 1 T Sugar 3/4 c Shortening 1 1/2 c Water -------------------------------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 via Meal-Master (tm) v7.07 Title: Natillas Categories: Mexican, Desserts Servings: 6 4 ea Eggs, seperated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 t Salt 1 ea Nutmeg Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Capirotada (Bread Pudding) Categories: Mexican, Desserts Servings: 6 8 ea Slices toasted bread 2 c Water 1 c Sugar 1 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 1/4 t Salt 1 1/2 c Grated cheddar cheese 1 1/2 c Raisins 2 T Butter 1 ea Whipped cream(optional) Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cafe' Mexicano Categories: Mexican, Beverages Servings: 1 1 oz Coffee liqueur 1/2 oz Brandy 1 t Chocolate syrup 1 ea Dash ground cinnamon 1 ea Hot coffee 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Stroganoff Categories: Meats, Main dish Servings: 4 1 T Vegetable Oil 1 lb Sirloin Steak * 8 oz Fresh Mushrooms, Sliced 1/4 c Water 2 T Unbleached Flour 1 t Dry Mustard 1 t Salt 1/4 t Pepper 1 c Dairy Sour Cream 2 c Hot Cooked Rice Or Noodles 1 ea Medium Onino, Sliced * Sirloin Steak is to be boneless and sliced into thin strips. ~-------------------------------------------------------------------------- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Beef And Pea Pods Categories: Main dish, Meats Servings: 5 1 ea Small Head Cauliflower 1 ea Med. Green Pepper * 1 lb Steak ** 1 ea Clove Garlic, Minced 1 ea Med Onion, Chopped 3 T Soy Sauce(Imported If avail) 6 oz (1Pkg) Frozen Pea Pods 2 c Water 1/4 c Cornstarch 4 t Instant Beef Bouilion 1/2 t Sugar 3 c Hot Cooked Rice * Green Pepper is to be seeded and cut up into small strips. ** Steak is to be Tenderloin Tip or Round steak cut into paper-thin strips, about 3-inches long. ~-------------------------------------------------------------------------- Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%) 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tangy Short Ribs Categories: Meats, Main dish Servings: 5 4 lb Short Ribs * 3/4 c Lemon Juice 1 ea Large Onion, Sliced 1/2 c Steak Sauce 1 ea Clove Garlic, Finely Chopped 2 t Salt 2 t Chil Powder 1 1/2 t Ground Cumin 1/2 t Pepper * Short Ribs should be cut into 2-inch pieces. ~-------------------------------------------------------------------------- Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Beef Stew Categories: Meats, Main dish Servings: 5 1 lb Cooked Beef * 4 ea Med Carrots ** 3 ea Med Potatoes *** 1 c Sliced Celery 1 ea Envelope Onion Soup Mix 3 T Unbleached Flour 2 1/4 c Water * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces ~-------------------------------------------------------------------------- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut butter Rocky Road Categories: Desserts Servings: 8 6 oz (1 Pk) Semisweet Choc. Chips 6 oz (1 pk) Butterscotch Chips 1/2 c Peanut Butter 3 c Miniature Marshmallows 1/2 c Salted Peanuts Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Soup Categories: Soups, Vegetables Servings: 4 4 c Sliced Zucchini (Abt. 1lb) 1 ea Small Onion, Chopped 2 T Butter Or Margarine 10 3/4 oz (1cn) Cream Of Chick. Soup 2 c Water 1 t Salt 1/2 t Dried Basil Leaves 1/8 t Pepper Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables, Breads Servings: 3 3 ea Slices Bacon 3 ea Slices Rye Bread, Toasted 2 T Mayo. or Salad Dressing 1/2 t Dried Dill Weed 1 ea Large Tomato, Sliced 3 ea Slices Swiss Cheese Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham And Cheese With Coleslaw Categories: Main dish, Vegetables, Breads Servings: 4 2 T Margarine or Butter 1/2 t Prepared Mustard 4 ea Slices Rye Bread, Toasted 4 ea Slices Cooked Ham 1 ea Large Tomato, Sliced 4 ea Slices Cheese 1 c Coleslaw Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sloppy Franks Categories: Main dish, Meats, Sauces Servings: 6 1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper 1 T Butter Or Margarine 1/2 c Barbecue sauce 1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices 12 ea Hamburger Buns, Split Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Dogs Categories: Main dish Servings: 1 2 ea Frankfurters 2 ea Frankfurter Buns, Split 1/3 c Chili With Beans 1 ea Fresh Onion, Chopped Opt. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hobo Buns Categories: Main dish, Vegetables Servings: 3 2 T Mayo Or Salad Dressing 1/2 t Prepared Mustard 3 ea Kaiser or French Rolls,Split 3 ea Slices Bologna 1 ea Large Tomato, Sliced 3 ea Green Pepper Rings 3 ea Slices Cheese Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Beef On Buns Categories: Main dish, Sauces, Meats Servings: 4 1 c Catsup 2 T Brown Sugar 1 T Lemon Juice 1 T Worcestershire Sauce 1 t Prepared Mustard 1/2 t Onion Salt 1/8 t Pepper 8 oz Cooked Roast Beef * 4 ea Hamburger Buns, Split * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ~-------------------------------------------------------------------------- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Beef In Crusty Rolls Categories: Main dish, Meats, Sauces Servings: 4 1/3 c Catsup 2 T Vinegar 2 T Finely Chopped Onion 1 ea Finely Chopped Garlic Clove 1 1/2 t Worcestershire Sauce 1 t Packed Brown Sugar 1/8 t Dry Mustard 1 ea Dash Pepper 2 c Cut-up Cooked Beef 4 ea French Rolls, Split 4 ea Slices American Cheese Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tuna Buns Categories: Main dish, Fish Servings: 4 2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained 4 oz Shredded Cheddar Cheese 1/4 c Chopped Green Pepper 2 T Finely Chopped Onion 1/2 t Prepared Mustard 1/2 c Mayo or Salad Dressing 8 ea Hamburger Buns, Split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deviled Eggs Categories: Main dish Servings: 4 3 ea Large Hard Cooked Eggs 2 T Mayo Or Salad Dressing 1/2 t Prepared Mustard 1 ea Dash Of Pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deviled Eggs And Noodles Categories: Main dish Servings: 4 1 ea Recipe #19 (Deviled Eggs) 2 T Chopped Onion 1 T Margarine Or Butter 2 1/2 c Noodles, Cooked 1 c ( 8 ozs) Dairy Sour Cream 1/3 c Grated Parmesan Cheese 1/3 c Milk 1/3 c Sliced Ripe Olives 2 t Poppy Seeds 1/2 t Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scrambled Eggs Benedict Categories: Main dish Servings: 4 1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon 4 ea Large Eggs 1/4 c Milk 2 T Chopped Green Peppers (Opt.) 1/8 t Salt 1 ea Dash Pepper 2 ea English Muffins, Split * Sauce packet should weigh 1 1/4 ounces. ~-------------------------------------------------------------------------- Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: This recipe can be made with smoked ham slices instead of the Bacon. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Chicken Categories: Poultry, Main dish Servings: 8 2 1/2 lb Cut Up Broiler Fryer 1 c Catsup 1/4 c Worcestershire Sauce 1/4 c Vinegar 1/4 c Packed Brown Sugar 1 ea Med. Onion, Chopped 2 T Cornstarch 1 T Lemon Juice 1 t Salt 1 t Celery Seed 1/4 t Liquid Smoke 2 ea Dashes Red Pepper Sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken With Sauce Supreme Categories: Main dish, Poultry Servings: 8 2 1/2 lb Broiler-fryer Chicken 1 T Salt 1/8 t Pepper 1 cn Chicken Soup * 2 t Dried Parsley Flakes 1 cn Onions ** 3 c Hot Cooked Rice * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 3/4 ozs.) ** Onions to be whole onions, drained, (16 ozs) ~-------------------------------------------------------------------------- Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts With Rice Categories: Main dish, Poultry Servings: 4 1 ea Jar (2 1/2 oz) Dried Beef 2 ea Med. Stalks Celery, Chopped 1 ea Small Onion, chopped 1 T Butter or Margarine 2 c Cooked Rice 2 T Chopped Parsley 1 ea Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts * 1/2 t Seasoned Salt 1 x Paprika * Have the butcher bone and cut each breast in to halves. ~-------------------------------------------------------------------------- Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork With Vegetables And Cashews Categories: Main dish, Meats Servings: 4 1 lb Boneless Fresh Pork * 1 ea Medium Onion ** 2 T Soy Sauce (Import. If Avail) 1/2 t Salt 1/4 t Pepper 1 pk (10 oz) Frozen Peas 8 oz Fresh Mushrooms, Sliced 1 T Cornstarch 2 T Cold Water 1 ea Jar (2 ozs) Pimiento *** 1 c Salted Cashews Or Peanuts * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. ~-------------------------------------------------------------------------- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dried Beef And Noodle Casserole Categories: Main dish Servings: 5 4 oz Dried Beef, Snipped 1 c Water 1 ea Small Onion, Chopped 2 c Uncooked Noodles 1 cn Cream Of Mushroom Soup * 1/2 c Milk 1 c Water 1 t Dried Parsley Flakes 4 oz (1 C) Shredded CheddarCheese * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~-------------------------------------------------------------------------- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Liver And Onions Categories: Meats, Main dish Servings: 3 1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced 2 T Vegetable Oil 1/4 t Pepper 1/4 t Ground Sage 2 t Soy Sauce (ImportedIf Avail) 1 T Lemon Juice 1 x Chopped Parsley * Liver should be sliced from 1/4 to 1/2-inch thick. ~-------------------------------------------------------------------------- Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Glazed Pork Loin Roast Categories: Meats, Main dish Servings: 8 1 ea Fresh Pork Loin Roast * 1 ea Clove Garlic, Cut into 1/4's 1 t Salt 1 T Orange Marmalade 1 t Prepared Mustard 1/2 t Dried Thyme Leaves * Pork roast should be 2 to 2 1/2 lbs boneless roast. ~-------------------------------------------------------------------------- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet 'N' Sour Pork Categories: Main dish, Meats Servings: 6 1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced 8 oz (1 cn) Pineapple Chunks 1/4 c Packed Brown Sugar 3 T Cornstarch 2 T Lemon Juice 1 T Imported Soy Sauce 1 t Salt 1/8 t Pepper 1/8 t Ground Ginger 1 ea Small Green Pepper ** 6 oz (1 Pk) Frozen Pea Pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~-------------------------------------------------------------------------- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Pork Categories: Meats, Main dish Servings: 4 1 lb Bonless Fresh Pork Shoulder* 1/2 c Water 1/2 c Orange Juice 1/4 t Salt 1/8 t Pepper 3 T Imported Soy Sauce 8 oz (1cn) Water Chestnuts, Drain 16 oz (1cn) Bean Sprouts, Drained 2 c Chinese Cabbage, Sliced Thin 1 T Cornstarch 1 T Cold Water 2 T Chopped Green Onions 3 c Hot Cooked Rice * Pork Shoulder should be cut into 1/4-inch strips. ~-------------------------------------------------------------------------- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Beans And Bamboo Shoots Categories: Vegetables Servings: 4 10 oz (1 pk) Frozen Green Beans * 1 c Bamboo Shoots ** 1 T Margarine or Butter 1/4 t Salt 1/4 t Sugar 1/4 t Ground Ginger * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. ~-------------------------------------------------------------------------- Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beans and Rice with Smoked Sausage Categories: Pork, Main dish, Spicy, Easy Servings: 4 1 lb Dried red beans 1 ea Garlic clove chopped 1 1/2 lb Smoked sausage cut 1 t Dried thyme 1 x Into chunks 1 t Ground pepper 8 oz Smoked ham shanks 1/2 t Sage 1 ea Large onion chopped 1 pn Cayenne pepper 1 x Salt 1 x Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange-Jicama Salad Categories: Mexican, Salad, Easy, Entertain Servings: 2 1 x Butter lettuce leaves 1 T Fresh orange juice 1 ea Large orange, peeled/sliced 1 t White wine vinegar 1 c Julienne of peeled jicama 1 x Salt & freshly ground pepper 1/2 c Chopped red onion 1 T Minced fresh cilantro 3 T Olive oil Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Meat Sauce Categories: Sauces Servings: 5 1/4 c Butter 1/2 c Olive oil 1 1/2 c Onion; finely chopped 1 c Carrots; grated 1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped 2 t Parsley; finely chopped 2 lb Lean ground beef/hamburger 2 T Flour 2 T Tomato puree 1 c Red wine 3 1/2 c Beef broth 1 x Salt; to taste 1 x Pepper; to taste 1 x Oregano; to taste 1 x Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey Curried Chicken Categories: Poultry Servings: 2 4 ea Chicken Breasts - skin on 1/4 c Butter melted 1/4 c Honey 2 T Dijon Mustard 3 t Curry Powder or Garam Masala 2 x Hot Pepper Sauce 1 ea Clove Garlic small crushed 2 T Soya Sauce 2 T Lemon Juice 1 t Ginger grated or finely chop 1 ea Salt and Pepper to taste In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steak Marinade Categories: Sauces Servings: 1 2 T Lemon juice 3 t Worcestershire Sauce 1/4 c Oil 2 ea Garlic, minced 1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Chicken and Bow Tie Pasta Salad Categories: Salads Servings: 4 3 lb Chicken ----------------------------POACHING INGREDIENTS---------------------------- 6 ea *Peppercorns 1 ea *Bay leaf 1 ea *Parsley Stalk 1 ea *Sprig of fresh thyme 1 ea *onion 1 ea *carrot 1 ea *celery stalk 1/2 x Green Pepper, finely shred 1/2 x Red Pepper, finely shred 1/2 x Yellow Pepper, finely shred 8 oz Bow Tie pasta, cooked 1 ea Salt 1 ea Pepper ------------------------------CURRY FLAVOURING------------------------------ 1/2 x *Small onion finely diced 2 t *Vegetable Oil 1 T *Curry powder 1/2 c *White wine 2 T *Water ------------------------------CURRY MAYONNAISE------------------------------ 1 1/2 c Mayonnaise 2 T Warm Water 3 T Curry flavoring (above) 1 ea Pepper 1 ea Salt Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups Servings: 6 1/4 c Butter 6 x Medium cooking onion sliced 1 t Sugar 1 T All purpose flour 1 c Dry white wine 4 c Beef broth 1/4 t Pepper 6 x 1/2 in day old french bread 2 c Grated swiss cheese 1/2 c Grated Parasean cheese 1 x Paprika In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spring Salad Categories: Salads Servings: 4 1/2 lb Snow peas 1/2 lb Mixed green and yellow beans 6 ea New red skinned potatoes 1/2 lb Carrots 1 c Frozen sweet corn 1 c Fresh or frozen peas 2 ea Tomatoes 4 ea Hard Cooked eggs ----------------------------------DRESSING---------------------------------- 3 ea Large egg yolks 1 t Dijon mustard 1 ea Salt 1 ea Pepper 1 1/2 c Saflower oil 1 T Lemon juice 1 ea Shallots, finely chopped 1 t Honey 1 T Finely chopped fresh mint 1 T Finely chopped fresh parsley Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Double Chocolate Brownies Categories: Desserts Servings: 24 5 oz Semi sweet chocolate, melted 1/2 c Butter, melted 2 ea Eggs 1 c Sugar 1 t Pure vanilla extract 1/2 c All purpose flour 1/2 t Baking powder 1 x Salt 2 oz White cho. cut 1/2 in pieces 1/2 c Chopped pecans ----------------------------------TOPPINGS---------------------------------- 1 oz White chocolate, melted 1 oz Semi sweet chocolate melted Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Noodles in Sesame Sauce Categories: Salads, Appetizers Servings: 2 10 oz Fresh Chinese Noodles 1 x Oil -----------------------------SPICY SESAME SAUCE----------------------------- 1 1/2 T Vegetable Oil 3 ea Green Onions white minced 3 ea Cloves of garlic, minced 1/2 x Piece of Giner, minced 2 ea Small Asian Chilli Peppers 3 1/2 t Rice Vinegar 2 T Soya Sauce 2 T Sugar 1 1/2 T Chinese sesame paste 1/2 c Chicken stock or broth 1 t Sesame oil ----------------------------------GARNISH---------------------------------- 1 T Roasted Sesame Seeds 1 x Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herb and oil Marinade Categories: Sauces Servings: 1 1 x Juice and rind of 1 Orange 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/2 t Ginger 1/2 t Sage 1 x Clove of garlic, minced 1 x Freshly ground pepper Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup with Sour Cream and Mango Salsa Categories: Soups, Appetizers Servings: 4 2 c Black turtle beans 1 c Diced Onion 1 ea Diced Carrot 2 ea Diced Celery Stalks 3 ea Strips of bacon 2 c Chicken Stock 1 ea Salt and Pepper 4 ea Bay leaves 1 T Honey Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mango Salsa Categories: Sauces Servings: 4 1 ea Mango 1 ea Jalapeno Peppr 2 T Fresh Corriander 1 ea Juice of 1 lemon 1 t Olive oil Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Danablu Soup Categories: Soups Servings: 4 1 1/2 T Butter 2 1/2 T Flour 4 c Boiling Water 4 ea Chicken bouillon cubes 1 1/2 c Danish Blue Cheese, crumbled 2 c Half and half 1/2 c Whipping cream, whipped 1 T Parsley, finely chopped In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pina Colada Wedges Categories: Desserts, Cakes Servings: 6 8 oz Package Cream cheese softe 1/3 c Sugar 2 T Rum 3 1/2 c Thawed Cool Whip 8 1/4 oz Pineapple Syrup Crushed 2 2/3 c 7 oz Angel flake Coconut Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pina Colada Sorbet Categories: Desserts Servings: 9 2 cn 14. oz Crush Pineapple 1/2 c Cream of Coconut 1/3 c Granulated Sugar 1/3 c Water 1/4 c Dark Rum Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gloria Moss Old Fashioned Pumpkin Pie Categories: Desserts, Pies Servings: 6 1 x Pastry for 9 in pie crust 1 x Beaten egg 1 c Dark brown sugar 1 x Pinch of Salt 1 T All purpose flour 2 t Cinnamon 1 t Ground ginger 1/2 t Ground cloves 1/2 t Ground allspice 1/2 t Grated Nutmeg 3 ea Eggs, beaten 1 cn 14 oz Mashed Cooked Pumpkin 1 1/2 c Milk 3 t Brandy or rum 1 x Whipped cream, garnish Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ceasar Salad Categories: Salads Servings: 2 20 ea Large romaine leaves 1 ea Head lettuce 1 c French bread cut 1/2 in cube 1 ea Large garlic clove 1 ea Egg 1/4 t Salt 1/2 ea Juice of one lemon 1/4 c Olive oil 1/2 t Worcestershire sauce 1/4 c Grated romano cheese 1 ea Fresh ground pepper to taste Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Horseradish BBQ Sauce Categories: Sauces Servings: 1 6 lb Chicken pieces 1 c Butter 1/2 c Fresh lemon juice 1/2 c Cider vinegar 1/2 c Ketchup 2 t Worcestershire sauce 4 ea Drops of Hot pepper sauce 1/3 c Prepared horseradish 1 ea Salt and pepper Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber In Sour Cream Salad Categories: Salads Servings: 1 1 ea Med Cucumber thin sl 3 cups 1 t Salt 1/2 c Sour cream 1 T White vinegar 2 ea Drops of Tabasco 2 T Chopped chives 1 t Dill seed or fresh chop dill 1 ea Dash of pepper Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Best Banana Bread Categories: Desserts Servings: 1 1/2 c Butter 1 c Sugar 2 ea Eggs, beaten 4 ea Bananas, finely crushed 1 1/2 c Flour 1 t Soda 1/2 t Salt 1/2 t Vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Spinach Dip Categories: Dips Servings: 1 1 1/2 oz 340ml Jr Artichokes drained 10 oz Bag spinach 3/4 c Mayonnaise 3 T Lemon juice 1/2 t Grated lemon rind 1 ea Tabasco to taste 1 ea Salt and pepperr Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Soup Categories: Soups Servings: 4 19 oz Artichoke hearts drained 1 1/2 c Chicken broth 1 T Lemon juice 1/2 t Salt 1 ea Dash of white pepper 1 c 18% Table cream 1 ea Thin slices of lemon Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Salad with Chicken and Artichokes Categories: Salads Servings: 6 1 lb Pasta Shells 2 T Oil 1 1/2 c Mayonnaise 3 T Lemon Juice 3 T Chopped parsley 1 t Dried parsley 3 c Diced cooked chicken 6 oz Jar Artichokes chopped and 1 ea Dash of tabasco 1 ea Toasted Almonds Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Cups Categories: Appetizers Servings: 32 1 c Chopped onions 2 c Chopped mushrooms 3 T Margarine 1/2 c Chopped parsley 2 ea Egg Yolks 3/4 c Grated mozzarella cheese 1/2 c Grated parmasean cheese 1 t Salt 8 ea Sliced white bread 1/2 c Melted Butter Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marions Best ever Apple Pie Categories: Pies, Desserts Servings: 8 -----------------------------------PASTRY----------------------------------- 2 c All purpose flour 3 oz Ea Cold butter and cold lard 5 T Ice cold water ----------------------------------FILLING---------------------------------- 5 ea Large tart apples (spy) 1 t Ground cinnimon 1/2 c Brown Sugar 2 T Lemon juice 1 t Heaping of bread crumbs ----------------------------------EGG WASH---------------------------------- 1 ea Egg Yolk 2 T Milk To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spit Roasted Chili Barbequed Ribs Categories: Meats, Main dish Servings: 4 4 T Butter 1 ea Onion finely chopped 2 ea Cloves garlic, fine chopped 4 c Canned plum tomatoes 2 t Chili powder 1 c Dry red wine 1/2 c Soya sauce 2 T Cornstarch 1 T Granulated Sugar 1 ea Salt 1/2 c Chicken Stock 5 lb Trimmed spareribs Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thai Spicy Noodles Categories: Main dish, Appetizers Servings: 4 8 oz Thai rice noodles (banh pho) 4 T Fish Sauce (or soya sauce) 4 T Lime juice (lemon juice) 4 T Tomoto puree 4 T Sugar 1 T Hot red pepper flakes 1/2 c Ground peanuts 1/2 c Vegetable oil 4 ea Cloves of garlic minced 1 lb Chicken cut in small pieces 1 ea Large tofu cut in chunks 8 ea Very large tiger shrimp 4 ea Eggs lightly beaten 4 c Bean srouts 4 ea Scallions, cut 1/2 in pieces Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Duck with Black Bean Sauce and Tamarind Jus Categories: Main dish, Meats Servings: 4 ----------------------------STUFFING INGREDIENTS---------------------------- 2 ea Duck 1 c Chopped celery 2/3 c Chopped cooking onion 1 c Chopped carrots 1 c Peeled and diced orange 1 ea Salt and Pepper to taste ------------------------BLACK BEAN SAUCE INGREDIENTS------------------------ 2 c Black beans 1/2 ea Apple, skinned 2 ea Shallots, diced 1 T Port 1 t Cumin 1 t Crushed chilies 1/2 t Fresh lemon juice 1 T Fresh chopped coriander 1 t Worcestershire sauce 1 t Fresh chopped tarragon 2 c Duck stock 1 t Butter --------------------------TAMARIND JUS INGREDIENTS-------------------------- 1/2 lb Tamarind 1 c Duck stock 1 t Butter Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500 degree F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pisang Goreng Categories: Appetizers Servings: 4 1 c All purpose flour 1 c Water 1 t Baking powder 1 ea Egg beaten 1 ea Pinch of salt 4 ea Ripe Bananas peeled halved 1/2 c 10% cream 1 c Brown Sugar 1 T Butter 2 T Dark rum Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rumaki Hors D'oeuvres Restaurant Categories: Main dish Servings: 24 8 ea Sliced side bacon 8 ea Water chestnuts 8 ea Chunks of pineapple 8 ea Bay scallops 24 ea Toothpicks 2 T Vegetable Oil 4 T Bottled teriyaki sauce 2 T Liquid Honey Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Szechwan Beef Categories: Appetizers Servings: 4 1/2 lb Boneless sirloin steak 1in 2 T Clarified butter 2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped 1 t Ginger 1/4 t Chili pepper 1/2 t Chili paste oriental 16 ea Snow peas julienned 1 ea Red sweet pepper julienned 4 ea Green onions, sliced Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey garlic dressing Categories: Salads Servings: 5 3 ea Egg Yolks 4 c Olive oil 1 T Paprika 1 T Crushed black pepper 1 1/2 T Salt 1 T Fresh purred garlic 1/2 c Honey 3/4 c Tarragon 3/4 c Red wine vinegar In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey and Garlic Dressing 2 Categories: Salads Servings: 6 1 1/2 c Mayonnaise 1/4 c Red Wine Vinegar 3 T Liquid Honey 2 ea Garlic cloves, crushed 1 T Dijon mustard 1 T Worcestershire sauce 1 t Tabasco 1 ea Salt and Pepper to taste Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butter ginger sauce for pasta Categories: Sauces Servings: 4 1/2 c Butter 3 T Grated fresh giner 4 ea Garlic cloves finely chopped 1/2 t Hot red pepper flakes 1 t Dried basil 4 ea Whole gr onions finely chop 1 ea Fresh black pepper 1/4 c Fresh grated parmaesam Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Shrimp with Curried Banana Sauce Categories: Main dish Servings: 6 2 oz Cooking oil 1 ea Med onion, diced 1 ea Stalk of celery, diced 1 ea Clove garlic, crushed 1 T Curry powder 1/2 t Fresh giner, grated 1/2 t Cardamom 1/8 t Cinnamon 1 ea Pinch of ground nutmeg 1/2 t Salt 1/2 t White pepper 1/2 t Red apple, diced 4 ea Banana, cut in 1 in cubes 2 c Chicken stock 36 ea Jumbo shrimp, peeled 1 ea Salt and pepper 1 oz Butter 1 oz Cooking oil In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Primavera Categories: Main dish Servings: 4 1/2 c Salted butter 3 c 35% cream 2 t Fresh black pepper 1/2 c Tomato sauce 2/3 c (tl)carrots, zucchini, broc. 1 ea Enough fettuccine for 4 2 ea Egg yolks 2 T Cream Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Cheese Soup Categories: Soups Servings: 12 28 oz 2 undrained and chopped 2 T Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 T Butter 1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced 2 T Flour 1 t White sugar 8 c Beef stock 1/2 t Basil 1/2 t Rosemary 1/2 t Thyme 3 oz Cream cheese 1 ea Salt and pepper to taste 1 ea Parsley for garnish Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blue Cheese Salad Categories: Salads Servings: 6 1 c Sour Cream 1 c Mayonnaise 1 T Dry mustard 1 T Oregano 1 T Fresh Ground black pepper 4 oz Blue cheese 1/2 T Garlic oil 1 T Lemon juice 1 ea Package fresh spinach Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless. Yield 6-8 portions ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sole Romesco Categories: Fish Servings: 4 4 ea Fillet of sole 1/2 c Flour 1 ea Salt and Pepper to tast 1/2 c Oil -----------------------------------SAUCE----------------------------------- 2 ea Tomatos, peeled, chopped 4 ea Chili peppers, chopped 10 ea Toasted hazelnuts 3 ea Garlic, chopped 2 T Chopped fresh mint 1/2 t Salt 1/4 c Olive oil 1/4 c Dry sherry 2 T Vinegar 1 ea Vinegar To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Coconut Oatmeal Cookies Categories: Cookies, Desserts Servings: 36 1 c Butter 1 c Granulated Sugar 1/2 c Brown sugar 1 ea Egg 1 c Flour 1 c Old Mill Oates 1/4 c Wheat Germ 3/4 c Coconut 1 t Baking powder 1 t Baking Soda 1 1/2 c Chocolate Chips or raisins Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chedder Cheese Casserole Bread Categories: Breads Servings: 2 1 t Sugar 1 c Warm water 1 pk Dry yeast 1 c Warm milk 2 T Butter 1 ea Egg beaten 4 c Flour 2 c Shredded sharp chedder 1 T Salt Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Batter Rolls Categories: Breads Servings: 18 1 t Granulated Sugar 1/2 c Warm water 1 pk Dry yeast 1 1/2 c Milk 1/4 c Granulated sugar 1/4 c Shortening 2 t Salt 2 ea Egg 3 3/4 c Flour Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot) Categories: Foreign, Main dish, Poultry Servings: 4 3 lb Chicken 4 ea Cloves garlic 1 ea Large onion 3 T Vegetable oil 1 ea Salt 2 T Minched lemon grass 1 t Ground chilies 4 T Fish sauce(nuoc mam) 1 T Granulated sugar 1 T Caramel Sauce 1 c Water Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Spinach (Rau Muong Xao) Categories: Foreign Servings: 4 6 oz Rump steak 1 ea Medium onion 1 t Black pepper 1 1/2 T Fish sauce (nuoc mam) 1 T Cornstarch 1 ea Fresh Spinach 1 ea Large tomato 1 ea Clove of garlic 3 T Oil Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) Categories: Foreign, Main dish Servings: 4 1 T Granulated sugar 2 T Fish Sauce(nuoc mam) 1 ea Onion 4 ea Cloves garlic 1 T Vegetable oil 4 ea Boneless pork chops Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Beef with Watercress Salad(Bo Luc Lac) Categories: Foreign, Meats, Main dish Servings: 4 1 lb Beef fillet(500g) 5 ea Cloves garlic crushed 1/2 t Black pepper 1 1/2 t Granulated sugar 3 T Oil 1 ea Large onion 2 T Vinegar 2 T Salad oil 1 ea Watercress (as required) Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Onion Dip Categories: Dips, Appetizers Servings: 4 1/2 c Mayonnaise 2 c Sour cream 1 pk Knorr french onion soup mix Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Processor Hollandaise Sauce Categories: Sauces Servings: 4 1/2 ea Juice from 1/2 lemon 1 x Pinch salt 1 x Pinch of white pepper 1/2 c Melted butter 1/2 c Corn oil or peanut oil Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb and Nut Streusel Cake Categories: Desserts Servings: 4 1 1/2 c Sugar/divided 3 T Corn starch 3 c Diced fresh rhubarb 3/4 c Milk 1 T Vinegar 2 1/4 c All-purpose flour 3/4 c Butter 1/2 t Baking powder 1/2 t Baking soda 1/2 c Finely chopped nuts 1 ea Egg(beaten) Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Guacamole Categories: Dips Servings: 5 1 ea Yellow onion quartered 1 ea Juice of 1/2 a lemon 1/3 c Mayonnaise 1/2 t Crushed chili peppers 1/2 t Salt 2 ea Ripe avocados, halved pitted Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fourth Street Rose Rhubarb pie Categories: Pies, Desserts Servings: 8 2 ea Eggs 1/2 c Sugar 1/4 c Flour 2 c Frozen Strawberries 1 ea Pie Shell 2 c Frozen Rhubarb -----------------------------STUUESSEL TOPPING----------------------------- 1/2 c Sugar 1/4 c Shortening 1/4 c Butter 1 ea Pinch of salt 3 T Liquid honey 3/4 c Flour Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Scalopine Categories: Poultry, Main dish Servings: 6 4 T Butter, divided 4 c Sliced fresh mushrooms 6 ea Boned chicken breasts flat 1/3 c Thin sliced green onions 1/3 c Water 1/4 c White wine 1/2 t Chicken bouillon mix 1/3 c Whipping cream 1 ea Salt & pepper to taste Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange and Onion Salad Categories: Salads Servings: 4 1 ea Head romaine lettuce 7 oz Mandarin oranges,drained 1 ea Toasted sliced almonds ----------------------------------DRESSING---------------------------------- 2 T Sugar 1/2 T Salt 1 t Tarragon 1/4 t Pepper 2 ea Dashes Tabasco sauce 1/3 c Vinegar 1 ea Egg Yolk 3/4 c Vegetable oil 1/2 t Dijon mustard Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mini Monte Cristo Sandwiches Categories: Appetizers Servings: 4 2 T Butter Or Margarine,Softened 2 T Prepared Mustard 8 ea Slices White Bread 4 oz (4 slices) Swiss or Fontina* 4 oz (4 slices) Cooked Ham 3 ea Large Eggs 1/2 c Milk 1 ea Env. Golden Onion Soup Mix 1/4 c Butter Or Margarine * Use either type of cheese, but not both. ~-------------------------------------------------------------------------- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun-Style Chicken Nuggets Categories: Appetizers Servings: 12 1 ea Env. Onion Soup Mix * 1/2 c Plain Dry Bread Crumbs 1 1/2 t Chili Powder 1 t Ground Cumin 1 t Thyme Leaves 1/4 t Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~-------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~-------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese-Style Spareribs Categories: Appetizers, Main dish Servings: 12 1/2 c Butter or Margarine 1 ea Med. Clove Garlic * 1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree 1/2 c Brown Sugar 1/4 c Imported Soy Sauce *** 1/4 c White Vinegar 1/4 c Chili Sauce 5 lb Spareribs **** * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. ~-------------------------------------------------------------------------- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beer Batter Fried Veggies 'N' Things Categories: Appetizers Servings: 4 1 x Oil 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 t Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 T Prepared Mustard 1 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: ~-------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Di Pina Categories: Appetizers, Main dish Servings: 4 3 T Olive Oil 4 ea Med. Cloves Garlic * 2 T Fresh Bread Crumbs 1/8 t Pepper 1 ea Env. Golden Onion Soup Mix 3 1/2 c Water 6 oz Uncooked Fine Egg Noodles 2 T Finely Chopped Parsley 1 x Grated Parmesan Cheese * Garlic cloves should be finely chopped. ~-------------------------------------------------------------------------- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Mushrooms With Crabmeat Categories: Appetizers Servings: 4 12 ea Large Mushrooms 1 ea Env. Vegetable Soup Mix 6 oz Frozen Crab Meat * 1/2 c Sour Cream or Plain Yogurt 3 T Plain Dry Bread Crumbs 1 T Snipped Fresh Dill ** 3 x Dashes Hot Pepper Sauce 1/8 t Pepper 2 T Butter Or Margarine, Melted ** Substitution: 1 t Dried Dill Weed. ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fisherman's Bouillabaisse Categories: Soups, Main dish Servings: 4 1/4 c Olive Oil 2 ea Med. Cloves Garlic Fine Chop 1 c Water 1/2 c Dry White Wine 1 ea Env. Soup Mix * 1 T Finely Chopped Parsley 1 t Thyme Leaves 14 1/2 oz (1 can) Tomatoes ** 1 1/2 lb Lobster Tails *** 1 lb Fish **** 6 ea Clams, Well Scrubbed 6 ea Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ~-------------------------------------------------------------------------- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Meatless Chili Categories: Soups, Main dish Servings: 4 1 ea Env. Soup Mix * 4 c Water 16 oz (1 can) Chick Peas ** 16 oz (1 can) Red Kidney Beans *** 14 1/2 oz (1 can) Tomatoes **** 1 c Lentils, Rinsed & Drained 1 ea Large Stalk Celery ***** 1 T Chili Powder 2 t Ground Cumin 1 ea Med. Clove Garlic Fine Chop 1/4 t Crushed Red Pepper * One of the following soup mixes can be used. Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~-------------------------------------------------------------------------- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Homestyle Zucchini & Tomatoes Categories: Vegetables Servings: 4 2 T Oil 1 ea Med Clove Garlic Fine Chop 4 1/2 c Thinly Sliced Zucchini 14 1/2 oz (1 Can) Tomatoes * 1 ea Env. Soup Mix ** 1 1/4 t Basil Leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~-------------------------------------------------------------------------- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion-Cheddar Bread Categories: Breads Servings: 4 2 1/2 c Unbleached All-Purpose Flour 1 c Whole Wheat Flour 1 pk Active Dry Yeast 1/3 c Warm Water (110-115 Degrees) 1/2 c Orange Juice 1/2 c Water 2 T Butter Or Margarine * 1 ea Env. Onion Soup Mix 1 T Sugar 1 t Salt 5 oz Shredded Cheddar Cheese 1 x Melted Butter Or Margarine * Butter or margarine should be cut into small pieces. ~-------------------------------------------------------------------------- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts Florentine Categories: Poultry, Main dish Servings: 6 2 lb Bonless Chicken Breasts 1/2 c Unbleached All-Purpose Flour 2 ea Large Eggs, Well Beaten 2/3 c Seasoned Dry Bread Crumbs 1/4 c Oil 1 ea Med. Clove Garlic Fine Chop 1/2 c Dry White Wine 1 ea Env. Golden Onion Soup Mix 1 1/2 c Water 2 T Finely Chopped Parsley 1/8 t Pepper 1 x Side Dishes * * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ~-------------------------------------------------------------------------- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tex-Mex Bake Categories: Main dish, Meats Servings: 6 2 c Crushed Corn Chips 1 ea Large Egg Beaten 2 T Water 1 ea Env. Onion Soup Mix 1 lb Lean Ground Beef 4 oz (1 Cn) Chopped Green Chilis* 3 oz (1 C) Monterey Jack Cheese** 8 oz (1 cn) Tomato Sauce 1 ea Med. Green Pepper, Chopped * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~-------------------------------------------------------------------------- Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Curry Categories: Main dish, Poultry Servings: 4 2 T Butter Or Margarine 1 lb Bonless Chicken Breasts * 1 ea Lge Tomato Coarsely Chopped 1 ea Env. Onion Soup Mix 2 t Curry Powder 1 c Water 1/2 c Plain Yougurt 2 c Hot Cooked Rice 2 c Hot Cooke Peas * Chicken breasts should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Steaks With Peppers Categories: Meats, Main dish Servings: 4 2 T Olive Or Vegetable Oil 1 1/2 lb Pork Blade Steaks * 1 ea (3 Total) Peppers ** 1 ea Clove Garlic Finely Chopped 1 ea Med Tomato Coarsely Chopped 1 ea Env. Soup Mix *** 1 c Water 1/2 t Thyme Leaves 1/8 t Pepper * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~-------------------------------------------------------------------------- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oven-Baked Buttermilk Chicken Categories: Poultry, Main dish Servings: 4 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Buttermilk * 3 lb Chicken Cut into Serving Pcs 1/4 c Margarine or Butter, Melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~-------------------------------------------------------------------------- Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet 'n' Spicy Onion Glaze Categories: Sauces Servings: 2 1 ea Env. Onion Soup Mix 20 oz (1 Jar) Apricot Preserves 8 oz (1 C) Salad Dressing * * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~-------------------------------------------------------------------------- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Summertime's Bounty Pie Categories: Main dish Servings: 6 1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef 2 c Fresh Bread Crumbs 8 oz Sour Cream or Plain Yogurt 1 ea Large Egg 1/4 t Thyme or Basil Leaves 1 T Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese 3 1/2 c Hot Cooked Assorted Veggies * Choose one of the following soup mixes to use in the recipe: ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken 'n' Vegetable Stir Fry Categories: Main dish, Poultry Servings: 4 3 T Oil 1 lb Bonless Chicken Breasts * 1/2 c Broccoli Forets 2 oz Snow Peas (About 1/2 C) 1 ea Med Carrot Thinly Sliced 1/2 ea Med Red or Green Pepper ** 1 ea Env Golden Onion Soup Mix 1 t Cornstarch 1/2 t Ground Ginger 1 1/2 c Water 2 t Imported Soy Sauce 1 t White or Rice Vinegar 1 x Hot Cooked Rice * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: All-In-One Tuna Casserole Categories: Main dish, Fish Servings: 4 1 ea Env. Golden Onion Soup Mix 1 1/2 c Milk 10 oz Frozen Peas & Carrots * 8 oz Medium Egg Noodles ** 6 1/2 oz Tuna, Drained & Flaked 2 oz Shredded Chedar Cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oven-Baked Bourguignonne Categories: Main dish, Meats Servings: 8 2 lb Bonless Beef Chuck * 1/4 c Unbleached All-purpose Flour 1 1/3 c Sliced Carrots 14 1/2 oz (1 cn) Tomatoes ** 1 ea Med. Bay Leaf 1 ea Env. Soup Mix *** 1/2 c Red Wine 8 oz Mushrooms **** 8 oz Medium Or Broad Egg Noodles * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~-------------------------------------------------------------------------- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Oat Muffins Categories: Breakfast, Breads, Muffins Servings: 12 1 c Unbleached Flour, Sifted 2 t Baking Powder 1 t Pumpkin Pie Spice 1/4 t Baking Soda 1/2 t Salt 3/4 c Canned, Mashed, Pumpkin 1/2 c Brown Sugar, Packed 1 ea Large Egg, Slightly Beaten 1/4 c Milk 1/4 c Vegetable Oil 1 c Quick-cooking Oats 1/2 c Raisins 1 x Crumb Topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Date Or Raisin Bran Muffins Categories: Muffins, Breads, Breakfast Servings: 4 1 c Wheat/Oat Bran cereal 3/4 c Milk 1 c Unbleached All-Purpose Flour 2 1/2 t Baking Powder 1/2 t Salt 1/4 c Granulated Sugar 1/2 c Seedless Raisins * 1/2 c Chopped Walnuts 1 ea Large Egg 1/4 c Vegetable Oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~------------------------------------------------------------------------- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Meal Muffins Categories: Muffins, Breads, Breakfast Servings: 4 1 c Unbleached All-purpose Flour 4 t Baking Powder 2 T Granuleated Sugar 1 t Salt 1 c Yellow Cornmeal 2 ea Large Eggs 1/4 c Vegetable Oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Cinnamon Muffins Categories: Muffins, Breads, Breakfast Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar 1/4 c Brown Sugar, Packed 2 t Baking Powder 1/2 t Salt 1/2 t Ground Cinnamon 1 ea Large Egg, Slightly Beaten 1/2 c Vegetable Oil 1/2 c Milk 1/2 c Chopped Pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry Muffins Categories: Muffins, Breads, Breakfast Servings: 4 2 1/4 c Unbleached Flour, Sifted 1/4 c Sugar 3/4 t Baking Soda 1/4 t Salt 1 ea Large Egg, Slightly Beaten 3/4 c Butter/Sour Milk 1/4 c Vegetable Oil 1 c Chopped Raw Cranberries 1/2 c Sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Apricot Oat Muffins Categories: Muffins, Breads, Breakfast Servings: 6 2 c Unbleached Flour, Sifted 1/2 c Sugar 3 t Baking Powder 1 t Salt 2 t Pumpkin Pie Spice 1/2 c Quick-cooking Oats 1 c Chopped Dried Apricots 1/2 c Chopped Walnuts 2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk 1/4 c Vegetable Oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon And Onion Muffins Categories: Muffins, Dinner, Brunch, Breads Servings: 6 1/2 lb Bacon, Diced 1/4 c Chopped Onion 2 1/4 c Unbleached Flour, Sifted 3 t Baking Powder 1/2 t Baking Soda 1/2 t Salt 2 ea Large Eggs, Slightly Beaten 1/3 c Milk 1 c Dairy Sour Cream 1 x Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins Categories: Dinner, Breakfast, Breads, Brunch Servings: 4 1 c Unbleached Flour, Sifted 2 t Baking Powder 1/4 t Salt 1/4 t Ground Cinnamon 1/4 c Vegetable Shortening 2/3 c Sugar 1 ea Large Egg 1/2 c Canned, Mashed Pumpkin 2 T Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Muffins Categories: Breakfast, Breads, Muffins Servings: 5 1 c Quick-cooking Oats 1 c Butter/Sour Milk 1 c Unbleached Flour, Sifted 1 t Baking Powder 1/2 t Baking Soda 1 t Salt 1/3 c Butter or Regular Margarine 1/2 c Brown Sugar, Packed 1 ea Large Egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana-Nut Muffins Categories: Dinner, Breakfast, Brunch, Muffins, Bread Servings: 6 2 c Unbleached Flour, Sifted 3 t Baking Powder 1/2 t Salt 1/2 c Shortening 1 c Sugar 2 ea Large Eggs 1 1/3 c Mashed Ripe bananas (3 Med.) 1 c Chopped Walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heirloom Raisin Muffins Categories: Muffins, Breakfast, Brunch, Breads Servings: 4 1 c Raisins 1 c Water 1/2 c Butter/Regular Margarine 1/4 c Sugar 2 ea Large Eggs 1 1/2 c Unbleached Flour, Sifted 1 t Baking Powder Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Bran Muffins Categories: Muffins, Breakfast, Brunch, Dinner, Bread Servings: 8 1 c 40% Bran Flakes Cereal 1 c Boiling Water 2 1/2 c Unbleached Flour, Sifted 2 1/2 t Baking Soda 1/2 t Salt 1/2 c Shortening 1 1/2 c Sugar 2 ea Large Eggs 2 c All-Bran Cereal 2 c Butter/Sour Milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Molasses Refrigerator Muffins Categories: Muffins, Breads, Brunch Servings: 12 4 c Unbleached Flour, Sifted 2 t Baking Soda 1 t Salt 1 t Ground Cinnamon 1 t Ground Ginger 1/4 t Ground Cloves 1/4 t Ground Allspice 1/4 t Ground Nutmeg 1 1/3 c Vegetable Shortening 1 c Sugar 4 ea Large Eggs, Slightly Beaten 1 c Molasses 1 c Butter/Sour Milk 1 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Parmesan Herb Muffins Categories: Muffins, Breads, Dinner Servings: 4 2 c Unbleached Flour 1 T Sugar 1 1/2 t Baking Powder 1/2 t Baking Soda 1/2 t Sage Leaves, Crumbled 1/2 c Chopped Fresh Parsley 1/4 c Grated Parmesan Cheese 1 1/4 c Butter/Sour Milk 1/4 c Butter/Margarine, Melted 1 ea Large Egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Dinner Servings: 4 1 1/2 c Unbleached Flour 2 T Sugar 3 t Baking Powder 1/2 t Salt 3/4 t Dill Weed 1/4 c Milk 1/2 c Margarine/Butter, Melted 2 ea Large Eggs 2/3 c Ricotta Cheese 1/2 c Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Servings: 4 2 c Unbleached Flour 1 c Sugar 3 t Baking Powder 1/2 t Salt 1 c Half-and-half 1/2 c Vegetable Oil. 1 t Lemon Extract 2 ea Large Eggs 1 c Fresh/Frozen Raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken with peppercorn sauce Categories: Poultry Servings: 4 1 ea Salt 1 ea Black pepper 1 ea Paprika 1 ea Garlic 1 ea Basil 4 ea Chicken breasts 4 T Cooking oil 1 t Cooking onion, chopped 1 T White wine 1 t Green peppercorns 1/2 c Chicken stock 1/2 c 35% cream Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Salad Categories: Salads Servings: 8 6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced 3 ea Juice of 3 oranges 1 ea Juice of 1 lemon 1 1/2 T Sugar 4 ea Fresh mint leaves Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Categories: Appetizers, Dips Servings: 10 2 ea Green peppers 1 ea Medium onion 2 ea Stalks of celery 3 ea Carrots 1 ea Garlic clove 1/2 lb Sliced Mushrooms 1 ea Flowerets of med cauliflower 2 T Oil 1 cn Tuna fish drained 1 ea Juice of one lemon 1 t Granulated sugar 13 oz Bottle of ketchup Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Salad Categories: Salads, Appetizers Servings: 2 2/3 c Rotini noodles 1/2 c Frozen mixed vegetables 1/4 c Grated mozzarella cheese 2 T Mayonnaise 1 T Chopped basil or parsley 1/2 t Dried oregano Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Roasted with Herb Butter Categories: Vegetables Servings: 6 3/4 c Butter softened 1 1/2 T Minced parsley 1 1/2 T Lemon juice 2 1/2 T Minced green onion 1/4 t Freshly grated nutmeg 1/2 t Salt and pepper 1 x Dash of Tabasco 1 x Dash of Worcestershire sauce Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The Ultimate Salad Dressing Categories: Salads Servings: 2 1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried Oregano 2 T Parsley 2 T Minced onions 1 T Minced Garlic cloves 1 T Minced Sweet Red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light Oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Homemade Croutons Categories: Salads Servings: 2 1 T Butter 5 T Light Oil 2 ea Garlic cloves minced 1 t Oregano 1 t Thyme 5 ea Day old bread Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ranch Style Brunch Eggs Categories: Cheese/eggs Servings: 4 8 ea Slices side bacon chopped 2 c Frozen hash brown potatoes 1 1/2 c Shredded old chedder, colby 6 ea Eggs, beaten 1 c Milk 1/2 c Thinly sliced green onions Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brandied Beef Roast Categories: Main dish, Meats Servings: 10 3 lb Whole trimmed tenderloin 3/4 c Brandy 1 x Salt and pepper Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Martini Steak Categories: Main dish, Meats Servings: 4 3 T Gin 2 T Vegetable oil 1 T Dry Vermouth 2 ea Garlic cloves crushed 1/2 t Dried basil 1/2 t Dried Marjoram 1/4 t Salt 2 ea 5 oz Rib Eye/Sirloin Steaks 6 ea Pimento stuffed olives 1 x Dash of Angostura Bitters In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Overnight Layered Salad Categories: Salads Servings: 6 3 c Shredded lettuce 2 c Shredded spinach 1/2 c Sliced radishes 2 c Cooked cubed chicken 1/2 c Celery cut diagonally 1 c Shredded chedder cheese 2/3 c Mayonnaise 1/2 t Worcestershore sauce 1/4 t Dry Mustard 2 T Sliced green onions In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Irish Lamb Stew Categories: Main dish, Soups Servings: 6 1 ea Boneless leg of lamb 3 T Oil 2 ea Medium onions, chopped 1 ea Clove of garlic, minced 2 T Flour 2 c Beef stock 1 t Salt 1 x Black peper to taste 1/4 t Rosemary 1 ea Bay leaf 1 lb Potatoes, cut into pieces 6 ea Carrots sliced 2 ea Small rutabagas, cubed 1 lb Frozen peas 1 ea Jar of boiled onions Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Soup Continental Categories: Soups Servings: 8 1/4 c Butter or margarine 2 T Finely chopped onions 1 c Cooked turkey 2 c Diced raw potatoes 1 c Diced celery 2 c Turkey broth 1 cn Creamed style corn 2 c Half and half cream 1 t Salt 1/4 t Paprika 1/4 t Ginger 1/8 t Pepper 2 T Chopped parsley In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Indienne Categories: Poultry, Main dish Servings: 4 2 lb Chicken pieces 3 T Fresh lemon juice 3 T All purpose flour 1 t Salt 1/8 t Freshly ground pepper 3 T Oil 1 T Butter 1 ea Large onion, chopped 3 T Curry powder 1/2 c Water 1/2 c Heavy Cream 1 t Chicken stock base 2 T Candied Ginger 1 ea Lime wedges (optional) Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Glazed Carrots Categories: Vegetables Servings: 4 8 ea Medium sized carrots 1/2 c Fresh Orange juice 1 ea Rind, of orange grated 3 T Maple syrup 1 ea Pinch of mace or nutmeg 3 T Butter Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrots Glacees Categories: Vegetables Servings: 4 1 lb Large carrots 3 T Butter 1/3 c Water 1/4 c Light brown sugar 2 T French Dijon Mustard 2 T Minced Parsley 3 ea Green onions, chopped fine Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus with Mushrooms and Fresh Coriander Categories: Vegetables Servings: 6 1 lb Fresh Asparagus 2 T Butter 1/2 lb Mushrooms, sliced (2 cups) 2 T Chopped shallots 1/2 t Salt 1 ea Freshly ground black pepper 4 T Chopped, fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Mustard and Wine Sauce Categories: Poultry, Main dish Servings: 3 1 ea Frying chicken 2 T Oil, preferably peanut 2 ea Large garlic cloves sliced 2 T Chopped shallots 1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces 1 x Salt and pepper to taste 3 T Dijon mustard 1/4 c Whipping cream Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Strudel Categories: Appetizers Servings: 16 3 T Butter 1 ea Large onion, chopped 1/3 c Diced sweet red pepper 2 ea Cloves garlic minced 7 c Sliced mushrooms 1/2 t Salt 1/2 t Pepper 1/2 t Thyme 2 t Lemon juice 1/2 c Diced black forest ham 1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley 2 T Fine bread crumbs 8 ea Sheets phyllo pastry 1/3 c Melted clarified butter 2 t Dijon mustard 1/4 c Grated parmesan cheese In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bread and Butter Pudding Categories: Desserts Servings: 4 6 ea Slices of brea 3 ea Eggs 2 c Warm milk 1/2 c Sugar 1 t Vanilla 1/2 c Raisins 1 ea Maple syrup on the side Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Soup Categories: Soups, Poultry Servings: 6 1 ea Onion, chopped 1 ea Carrot, chopped 1 ea Stalk celery, chopped 2 T Unsalted butter 1 T Vegetable oil 1/4 c All purpose flour 4 c Chicken stock 4 c Water 1 c Dry white wine 1 ea Turkey carcass 2 ea Sprigs of parsley 1/2 t Thyme 1 ea Bay leaf 6 ea Peppercorns Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thai Shrimp-Chicken Soup Categories: Oriental, Soups, One dish Servings: 6 2 x Whole Chicken Breasts,halved 6 c Water 1 x Small Onion, peeled &chopped 1 x Small Bay Leaf 2 x Sprigs Parsley 1/2 t Thyme 1 t Salt 1/8 t Pepper 1 x Garlic clove, crushed 2 t Ground Coriander 1 1/2 t Chili Powder 1 T Soy Sauce 1/2 lb Raw small,shelled shrimp * 2 c Sliced Mushrooms 6 x Scallions, with tops,sliced 3 c Hot Cooked Rice 1/3 c Chopped fresh coriander ** * Deveined ** or use Parsley ================================================= Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: West African Lemony Chicken-Okra Soup Categories: Soups, One dish Servings: 5 2 x Juice of 2 Lemons 1 x Broiler chicken, (2 1/2 lbs) 6 c Chicken broth or Water 1 x Lge Onion, peeled & chopped 3 x Tomatoes, peeled & choppped 1 cn Tomato Paste (6 oz.) 2 c Sliced Okra (or 1 can 15 oz) 1/3 c Uncooked long grain Rice 2 t Salt 1/4 t Pepper 1/2 t Ground Red Pepper 1 t Ground Tumeric Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brittany Mixed Fish Soup Categories: Fish, Soups, One dish Servings: 6 3 lb Mixed fish, cleaned * 2 x Lge Onions, peeled ** 1 x Lge clove Garlic, crushed 3 T Butter or margarine 6 x Med potatoes, peeled,in 1/4s 10 c Water 2 x Med. Bay Leaves 1 t Dried Thyme 1/2 t Dried Marjorin 4 x Sprigs Parsley 2 t Salt 1/2 t Pepper Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter. Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Goulash Soup Categories: Soups, One dish Servings: 10 4 x Med Onions, peeled & chopped 2 x Lg cloves Garlic, crushed 1/2 c Shortening or salad oil 3 1/2 T Paprika (Hungarian) 3 lb Lean Beef Chuck (1" cubes) 2 x Lg Tomatoes, peeled & choppe 2 t Caraway seeds 1 1/2 t Dried Marjoram 1 t Minced Lemon peel 8 c Water 2 t Salt 1/2 t Pepper 4 x Med Potatoes, peeled & cubed Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwestern Meatball Soup Categories: One dish, Soups, Beef Servings: 6 3/4 lb Ground Beef 3/4 lb Ground Pork 1/3 c Uncooked long grain Rice 1 x Egg, slightly beaten 1 t Dried Oregano 1 ds Salt & Pepper, to taste 1 x Med Onion, peeled & minced 1 x Clove garlic, crushed 2 T Salad Oil 1/2 c Tomato paste 10 c Beef Bouillon 1/2 c Chopped fresh coriander Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Lentil Soup with Frankfurters Categories: Soups, One dish, German Servings: 8 2 x Med Onions, peeled & chopped 1 x Clove Garlic, crushed 2 x Med Carrots,(scraped,chopped 2 x Stalks Celery,(cleaned,chopp 2 T Salad Oil 8 c Water 2 c Lentils, washed & drained 1 x Bay Leaf 1 1/2 t Salt 1/4 t Pepper 1 lb Frankfurters, sliced thickly 2 T Cider Vinegar Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maine Fish Chowder Categories: Soups, One dish, Fish, Main dish Servings: 6 1/4 lb Salt Pork, diced 4 c Diced raw Potatoes 3 x Med Onions, peeled & sliced 2 t Salt 3 lb White fleshed Fish * 2 c Scalded Milk 1 t Butter or margarine 1/4 t Pepper, or to taste * Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Danish Pea Soup with Pork Categories: Soups, One dish, Pork Servings: 6 1 lb Yellow Split Peas, washed * 2 lb Lean Bacon or smoked pork ** 3 x Med Carrots, scraped 1 x Celery root, peeled & 1/4-ed 4 x Med Leeks, white parts *** 2 x Med Onions, peeled & halved 1/2 t Dried Thyme 1 1/2 t Salt 1/4 t Pepper 1 lb Pork Sausage links **** * and drained ** in one piece *** use white parts of leeks only, cleaned and washed **** cook and drain sausage links Soak peas in cold water according to package directions. Put in a large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle. Cover with water. Cook slowly, covered, 40 minutes until vegetables and bacon are tender. Take out bacon; slice and keep warm. Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup. Reheat, if necessary. Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter. Serve with dark bread, mustard, and beer. Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: West Indies Pepper Pot Soup Categories: One dish, Soups, Meats Servings: 8 1/4 lb Salt Pork 1 1/2 lb Short Rib of Beef, 3" pieces 1 1/2 lb Stew Beef, cut into 2" cubes 12 c Water 1/2 t Dried Thyme 1 1/2 t Salt 1/4 t Pepper 1 x Lg Onion, peeled & diced 2 x Cloves Garlic, crushed 2 x Scallions, with some tops * 2 T Salad oil 1 x Lg Green Pepper, cleaned ** 10 oz Fresh Spinach, washed, trimm 10 oz Fresh Kale, washed & trimmed 1 cn Okra , drained (15 1/2 oz.) 4 x Med Sweet Potatoes, *** 1 x Lg Tomato, peeled & cubed * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Barley-Vegetable Soup Categories: Soups, One dish, Vegetables Servings: 10 2 x Med Onions, peeled & diced 2 x Lg Carrots, scraped & diced 2 x Stalks Celery, chopped 3 T Butter or margarine 1 cn Tomatoes, chopped-1 lb 12 oz 8 c Water 1 t Dried Basil 1/2 t Dried Thyme 2 t Salt 1/4 t Pepper 1 c Pearl Barley 2 c Frozen green beans or peas * 1 T Chopped fresh Dill * (cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Serves 10-12. Good for informal lunch or supper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Viennese Beef Soup Categories: Soups, One dish, Meats Servings: 8 2 1/2 lb Beef bones, cracked 3 lb Beef Chuck 3 qt Water 2 1/2 t Salt 3/4 t Pepper 1 x Lg Onion- peeled,sliced thin 2 x Med Leeks, white parts only 2 x Med Carrots, scraped, sliced 1 x Celery root, pared & cubed 3 x Sm Turnips, pared & cubed 2 c Cauliflower, cut up 2 x Bay Leaves 4 x Sprigs Parsley 1/2 t Dried Thyme Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cake Brownies Categories: Desserts, Cakes Servings: 24 ----------------------------------BROWNIE---------------------------------- 1/2 c Butter 1/2 c Oil 1 c Water 4 T Unsweetened cocoa 2 c Flour 2 c Sugar 2 ea Eggs 1 t Baking soda 1/2 c Buttermilk 1 t Vanilla ----------------------------------FROSTING---------------------------------- 1/2 c Butter 3 T Unsweetened cocoa 1/3 c Buttermilk 1 pk Confectioners sugar 1 c Chopped walnuts 1 t Vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spagetti Primavera Categories: Main dish Servings: 4 1/2 c Butter 1 c Sliced fresh mushrooms 1/2 c Slivered green pepper 1/4 c Chopped onion 1 ea Clove garlic crushed 1 c Cooked cut up broccoli 1 c Diced seeded tomato 2 T Chopped parsley 3/4 t Oregano crushed 6 oz Spagetti or Spagettini 1 x Salt and pepper to taste 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fennel and Watercress Soup Categories: Soups, Appetizers Servings: 4 1 T Butter 1/2 x Large fennel bulb chopped 1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4) 4 c Strong chicken stock 1 x Parsley, bay leaves 1 x Peppercorn, thyme 1 x Salt and pepper 1/2 c Whipping cream 1 t Chopped parsley 1 x Large bunch watercress Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Cork Irish Stew Categories: Main dish, Soups Servings: 4 8 ea Samll lamb chops, thawed 1 ea Salt and pepper 1 T Vegetable oil 1 x Parsley, bay leaves 1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium 2 c Finely shredded cabbage 1 ea Medium onion, chopped 1 ea Large leek white thin sliced 12 ea Small white onions 1 1/2 c Celery stalks, diced 1 1/2 c Peas 1 x Chopped fresh parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Satay Categories: Main dish, Foreign Servings: 12 40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts 6 ea Shallots 6 ea Cloves garlic, peeled 1/4 c Coconut milk 2 T Lemon juice 1 T Brown sugar 1 t Coriander leaves 1/2 t Salt 1/4 t Whole cumin seeds 1/4 t Turmeric Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Satay Kuah Sauce (Spicy Peanut Sauce) Categories: Sauces Servings: 10 1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled 5 ea Garlic cloves, peeled 3 T Fresh coriander leaves 1 T Hot chilli sauce 2 t Cumin seeds 1/4 t Turmeric 1 T Water 1/3 c Oil 1 t Dried shrimp paste 2 c Coconut milk 1 T Brown sugar 1/4 t Salt 3/4 c Gr rst unsalted sk peanuts Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Mushrooms Categories: Appetizers Servings: 4 4 lb Small mushrooms 4 c Boiling water 1 1/2 T Salt ----------------------------------MARINADE---------------------------------- 1 3/4 c Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 T Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hunters Stew Categories: Soups, Appetizers Servings: 5 4 ea Dried mushroom 1/4 c Water 2 lb Sauerkraut 1 ea Apple, peel, core, sliced 1 cn 20 oz Tomatoes 5 ea Peppercorns 1 ea Bay leaf 2 c Diced Polish sausage 1 c Coarsely chopped bacon 1 ea Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Soup Categories: Appetizers, Soups Servings: 8 2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced 1 c Water 1 ea Salt and pepper 2 T Instant flour 1/4 c Cold water 1/2 c Sour cream 1 T Dill leaves 1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Barshch Categories: Appetizers, Soups Servings: 6 2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets 1 c Water 1 T Lemon juice 1 t Sugar 1/8 t Pepper 1 x Dash of garlic powder 1 x Salt to taste 1/2 c Red table wine Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Rhubarb Jam Categories: Jams Servings: 4 1 lb Rhubarb finely chopped 3 c Granulated sugar 1/2 t Five spice powder 1/4 c Chopped candied ginger 1 x Dash hot pepper sauce 3 T Lemon juice In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jambalaya Categories: Main dish Servings: 6 1/4 c Butter 1 c Chopped onion 2 ea Cloves garlic, crushed 28 oz Can tomatoes 1 1/2 c Long grain rice 1 t Basil 1 t Salt 1/2 t Pepper 1/4 t Cayenne 1 T Soup mix 1/2 c Chopped green pepper 1/2 c Sliced celery 1/4 c Parsley, dried 1 lb Shrimp uncooked 3 ea Chicken Breasts cook cube 6 ea Sliced mushrooms Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon Horseradish dip Categories: Dips Servings: 2 1 c Mayonnaise 1 c Sour cream 1/4 c Bacon bits 1/4 c Horseradish Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Louis Dip Categories: Dips Servings: 3 1 c Mayonnaise 1 c Sour cream 1/3 c Fine chopped green pepper 1/4 c Chili sauce 1 T Horseradish 1/4 t Salt 1/8 t Pepper 2 c Fine chopped cooked shrimp Stir all ingredients until well mixed. Cover; chill. Makes 3 cups ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chedder Bean Dip Categories: Dips Servings: 2 1/2 c Mayonnaise 16 oz Pinto beans drained, mashed 1 c Shredded chedder cheese 4 oz Chopped green chilies 1/4 t Hot pepper sauce Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cumcumber Dill Dip Categories: Dips Servings: 2 8 oz Cream cheese, softened 1 c Mayonnaise 2 ea Cucumbers, seeded, chopped 2 T Sliced green onion 1 T Lemon juice 2 t Snipped fresh dill 1/2 t Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Onion Dip Categories: Dips Servings: 1 1 c Mayonnaise 1 c Sour cream 1/2 c Sliced green onion 1/2 c Parsley sprigs 1 t Dijon mustard 1 ea Clove, crushed In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Lime Dip Categories: Dips, Sauces Servings: 1 1/2 c Mayonnaise 1/2 c Sour cream 2 t Grated lime peel 1 T Lime juice 1 T Honey 1/2 t Ground ginger Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pierogi with Meat Categories: Pasta Servings: 9 ----------------------------------STUFFING---------------------------------- 2 c Leftover meat pieces 2 ea Slices wet bread squeezed 1 ea Onion, chopped 1 T Bacon drippings 1 x Salt and pepper 3 ea Slices bacon, diced -----------------------------------DOUGH----------------------------------- 1 ea Egg 3 1/4 c Flour 1 x Salt 1/2 c Water 1 1/2 T Butter, melted 1 1/2 T Bread crumbs Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pancakes with Mushrooms Categories: Appetizers, Main dish Servings: 7 -----------------------------------BATTER----------------------------------- 1 c Milk 2 ea Eggs 1 c Flour 1/2 c Water 1/2 t Salt 3 T Salad oil ----------------------------------STUFFING---------------------------------- 2 T Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 T Water 2 ea Slices white bread 1 x Salt and pepper 3 T Bread crumbs 2 T Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meat Patties Categories: Main dish, Pasta Servings: 6 ----------------------------------STUFFING---------------------------------- 2 T Fat 1 lb Veal or pork, diced 3 T Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 T Dill leaves -----------------------------------DOUGH----------------------------------- 2/3 c Butter 2 1/2 c Flour 2 t Baking powder 2 ea Egg yolks 1 ea Egg 3 T Sour cream 1 ea Egg white Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Tropicale Categories: Poultry, Main dish Servings: 4 1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces 2 T Butter 1/2 c Brown Sugar 1/3 c Orange juice 1/4 c Golden Rum 1 T Cornstarch 4 ea Small bananas, cut in half Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caribbean Ginger Turkey Categories: Poultry, Main dish Servings: 4 2 lb Turkey breast, skinned 1/2 c Water 1/4 c Soy sauce 1/4 c Brown sugar 1/4 c Dry sherry 2 T Vegetable oil 2 T Apricot jam 2 t Lemon juice 1/2 t Ginger 1 ea Clove garlic, chopped Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tunnel of Fudge Categories: Desserts, Cakes Servings: 12 1 1/2 c Butter 6 ea Eggs 1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix 2 c Walnuts or pecans In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Swirl Cake Categories: Desserts, Cakes Servings: 12 2 c Apples 3 T Sugar 1 t Cinnamon 2 c Sugar 1 c Cooking Oil 4 ea Eggs 1/4 c Orange juice 2 t Vanilla 3 c Sifted Flour 1 T Baking powder 1/2 t Salt Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese pasta salad Categories: Salads, Pasta Servings: 6 1 1/2 c Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 T Fine chopped fresh ginger 1 ea Chopped garlic clove 2 T Sesame oil 1/2 t Black pepper 1 1/2 t Salt 2 T Lemon juice 3 t Vegetable oil 1 t Red wine vinegar Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Daiquiri Souffle Categories: Desserts Servings: 4 1/2 c Cold water 1 T Unflavoured gelatin 4 ea Large eggs, separated 3/4 c Sugar 1 ea Rind of lemon and lime 2 T Lime juice 2 T Lemon juice 4 T Light rum 1 c Whipped cream Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Stew Island Style Categories: Poultry, Main dish Servings: 4 1 1/2 lb Turkey parts, skinned 1 t Papkrika 1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop 2 ea Garlic, finely chopped 1 c Coarsely chopped celery 19 oz Tomatoes 1/2 c Sliced mushrooms 1 c Chicken stock 1 c Peeled chopped potatoes 1 c Frozen green peas 1 T Dried parsley 1/4 t Ground pepper 1/4 t Dried oregano 1/4 t Thyme Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Fajitas Categories: Poultry, Main dish Servings: 8 1/4 c Lime juice 2 t Dijon mustard 1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced 1 1/4 lb Chicken breasts 1/4 c Olive oil 16 ea Flour tortillas 16 ea Pieces romaine lettuce -------------------------------PICO DE GALLO------------------------------- 4 ea Jalapenos, minced 2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped 1/2 t Salt 1/4 c Chopped fresh cilantro In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Thai Noodles Categories: Foreign, Main dish Servings: 4 8 oz Dried rice noodles 1/4 c Vegetalbe oil 3 ea Cloves garlic, minced 1/2 lb Chicken breast diced 1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten 2 c Bean sprouts 1/3 c Unsalted peanuts, ground -----------------------------------SAUCE----------------------------------- 1/3 c Ketchup 3 T Chinese fish sauce 2 T Lemon or lime juice 2 t Soy sauce 1 t Chilli sauce or chilli paste 1 t Granulated sugar ----------------------------------GARNISH---------------------------------- 3 ea Green onions, thinly sliced Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Halibut Orange Categories: Fish, Main dish Servings: 2 2 lb Halibut, fresh or frozen 4 T Butter 1 ea Rind of orange 1 ea Juice of orange 1 t Lemon juice 1 ea Salt and pepper to taste 1/8 t Nutmeg 1/4 c Minced parsley If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poached Halibut Rolls Categories: Fish, Main dish Servings: 2 1 1/2 lb Halibut fillets 3 T Butter 1/2 c Chicken broth or white wine 1 ea Clove garlic, minced 1/2 t Tarragon or basil 1/2 t Dijon mustard 1 c Fresh tomatoes, minced 1/2 t Sugar 1/2 t Paprika 1/2 c Heavy cream Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ceasar for Two Categories: Salads, Appetizers, Main dish Servings: 2 1 ea Clove garlic, minced 1 ea Head romaine lettuce 1 ea Tin Anchovies (Millionares) 1 x Croutons 4 ea Bacon chopped 2 T Olive oil 2 T White vinegar 2 T Worcestershire 1 x Dash tobasco 1/2 x Lemon 2 ea Egg yolks 1 x Cappers 3 T Parmasean cheese Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Assam Spicy Shrimp Categories: Fish, Main dish Servings: 6 ---------------------------------MARINATING--------------------------------- 1 1/2 c Water 2 lb Headless shrimp 1 T Oyster sauce 1/2 t Hot chili sauce 6 oz Tamarind ----------------------------------COOKING---------------------------------- 3 oz Young ginger root 4 ea Large garlic cloves 1 t Blachan 2 ea Small red onions 3 T Oyster sauce 1 T Dark soya sauce 1 T Hot chili sauce 3 T Oil 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Mousse Cake Categories: Desserts, Cakes Servings: 10 --------------------------------SPONGE CAKE-------------------------------- 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 c Granulated sugar 1/4 t Grated lemon rind 1 t Vanilla 1/2 c All purpose flour 1 x Pinch salt --------------------------STRAWBERRY YOGURT MOUSSE-------------------------- 1 1/2 ea Env unflavoured gelatin 1/4 c Cold water 2 c Whole strawberries 1/3 c Granulated sugar 2 T Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream -----------------------------------SYRUP----------------------------------- 3 T Water 3 T Granulated sugar 2 T Strawberry or kirsch liqueur -------------------------CREAM FROSTING AND GARNISH------------------------- 2 c Stawberries 1 1/2 c Whipping cream 2 T Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Miniature Cheesecakes Categories: Desserts, Cakes Servings: 8 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 t Fresh lemon juice 1 t Grated lemon rind 1/2 t Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey Basted Turkey Categories: Main dish, Poultry Servings: 10 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 T Honey 1 1/2 t Ground ginger 1 1/2 t Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Strudel Categories: Desserts Servings: 8 3 ea Apples slice thin or grate 1 c Sugar 1/2 c Raisins 1/2 c Chopped nuts 1 x Cinnamon 1 x Grated rind of lemon 6 t Butter 1 c Bread crumbs Prepare and measure all ingredients. Mix everything together. Melt the butter or shortening. Open package and unfold leaves carefully. Place one leaf on damp cloth. Paint leaf lightly with melted butter. Use pastry brush. Sprinkle with dry bread crumbs or crushed corn flakes. Place second leaf directly onver first leaf. Paint second leaf with butter and sprinkle with bread crumbs or crushed corn flakes. Mix sliced apples, buts, raisins, cinnamon and sugar. Place mixture on edge of dough nearest you in one strip. Roll like jelly with aid of napkin. Place strudel on buttered tin and paint top lightly with melted butter. Mark individual portions with a sharp knife. Bake in hot oven, 350 to 400 degrees F. for about 35 minutes until golden brown. Cut in portions while still warm. CHERRY STRUDEL: 2 Heaping cups pitted cherries, fresh or canned 1 Cup sugar 1 Cup dry bread crumbs 6 Tablespoons melted butter Follow recipe for Apple Strudel, substituting cherries for apples, raisins, and cinnamon. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Meatballs in Tomato Sauce Categories: Main dish Servings: 5 -----------------------------------SAUCE----------------------------------- 3/4 c Chopped onion 2 x Cloves garlic, minced 2 T Olive oil 1/3 c Minced parsley 1 t Dried basil, crumbled 28 oz Crushed tomatoes 6 oz Tomatoe paste 1/2 c Chicken stock 1/4 c Dry red wine 2 T Sugar 2 T Freshly grated romano 1/2 t Salt 1/2 t Oregano, crumbled ---------------------------------MEATBALLS--------------------------------- 2 ea Slices bread, soaked 1 lb Ground chuck 2 ea Large eggs, beaten lightly 1/2 c Freshly grated romano 1 ea Clove garlic, minced 3 T Minced parsley 1 t Dried oregano 1/2 t Salt 1 x Ground black pepper 1/4 c Olive oil SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Stock Categories: Soups, Poultry Servings: 6 4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halved 2 t Salt 6 ea Parsley sprigs 1 ea Unpeeled garlic clove 1 ea Bay leaf In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Chicken with Pine Nuts Categories: Poultry, Main dish, Foreign Servings: 2 1 c Chicken breast diced 1/2 c Pine nuts 1/2 c Bamboo shoots, diced 2 T Garlic, minced 2 T Green onions, finely chopped 4 T Vegetable oil ------------------------------CHICKEN MARINADE------------------------------ 1 T Corn Starch 2 T Water 1 T Chinese wine 2 t Soy sauce -----------------------------------SAUCE----------------------------------- 1 T Soy sauce 1 T Water 2 t Hoisin sauce 1 t Oyster Sauce 1 t Chili bean sauce 1 t Sugar 1 t Sesame Oil Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli and Mushrooms in Oyster Sauce Categories: Vegetables Servings: 4 1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced 1 T Garlic, minced 1 ea Water or chicken stock 2 T Vegetable oil 2 T Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pasta Salad with Creamy Ginger Dressing Categories: Pasta, Salads Servings: 4 1 lb Precooked Shanghai noodles 1 ea Dash sesame oil for noodles 1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined 2 T Coriander, chopped 2 T Scallions, minced 1 T Oil ------------------------------SHRIMP MARINADE------------------------------ 1 t Salt 1/4 t White Pepper 1/2 t Chinese cooking wine ----------------------------------DRESSING---------------------------------- 3 T Fresh ginger, grated 1 ea Small garlic clove, crushed 1 ea Egg yolk 1 t Egg white 2 t Lemon juice 2/3 c Vegetable oil (not olive) 1 1/2 t Soy sauce 2 1/2 T Sesame oil 1 T Cream Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Flavored Cucumber Salad Categories: Salads, Foreign Servings: 4 1 ea English cucumber 1 T Rice vinegar 1 T Soy sauce 1 T Vegetaqble oil 1/2 t Oriental sesame oil 1/2 t Salt 1/2 t Sugar 1/4 t Hot chinese chili paste 1 ea Small clove garlic, minced Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Fried Beef and Broccoli In Oyster Sauce Categories: Main dish, Meats, Foreign Servings: 4 3/4 lb Flank steak 1 T Soy sauce 1 T Rice wine 2 T Water 1 T Cornstarch 1/8 c Vegetable oil 3 ea Cloves garlic, minced 1 t Chopped fresh ginger root 6 ea Green onions, chopped 1/3 c Water 1 lb Broccoli cut into florets -----------------------------------SAUCE----------------------------------- 2 T Oyster sauce 1 T Soy sauce 1 T Rice wine 1 T Cornstarch Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamed Ginger Rice with Snow Peas Categories: Pasta, Foreign Servings: 6 2 c Long grain rice 3 c Cold water 1 t Finely grated ginger 1/4 lb Snow peas, chopped Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign, Appetizers, Cheese/eggs Servings: 44 1 T Chopped onion 1 ea Clove of garlic 1 x Butter for frying 1 c Coconut milk 1 c Stock 1 ea Salt to taste 1 t Crushed red pepper 1/2 t Paprika 1/2 t Laos powder if available 4 ea Hard boiled eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Angel Hair Pasta with Shrimp Categories: Pasta, Main dish, Fish Servings: 4 1 1/2 T Butter 1 1/2 T Flour 1 1/2 c Milk 1/2 c 35 per cent cream 1 1/2 T Pesto sauce 1 1/2 T Chopped parsley 1 T Minced garlic 2 T Grated paresan cheese 1/2 t Salt 1/2 t White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Deviled Tomatoes Categories: Appetizers Servings: 4 4 ea Garlic cloves mashed 1 T Dijon mustard 1/2 t Dry mustard 1 ea Salt and pepper to taste 2 T Virgin olive oil 4 ea Small tomatoes, halved In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade Categories: Poultry, Main dish Servings: 6 4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sliced Kiwi and Banana with Strawberry Puree Categories: Desserts, Fruits Servings: 6 1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon 1 x Water 1/2 c Granulated sugar 1 T Cornstarch 6 ea Kiwis 3 ea Bananas Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamed Fish with Ginger and Onions Categories: Main dish, Fish Servings: 4 1 1/2 lb Whole red Snapper, cleaned 2 T Slivered fresh ginger 6 ea Green onions, sliced 1/4 c Sherry, mirin or water -----------------------------------SAUCE----------------------------------- 2 T Soy Sauce 1 t Sesame oil 1 T Vegetable oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Black Bean Sauce Categories: Main dish, Poultry, Foreign Servings: 4 1 lb Boneless chicken breasts 2 T Dry Sherry 1 T Soy Sauce 2 t Sesame oil -----------------------------------SAUCE----------------------------------- 1/2 c Chicken stock 2 t Cornstarch 1/2 t Sugar 1 t Soy Sauce 1 t Hot chili paste 1 T Vegetable oil 2 ea Cloves garlic 2 t Minced fresh ginger 2 T Fermented black beans Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamed Rice Categories: Pasta Servings: 4 1 c Long grain rice 1 3/4 c Water 1 x Salt (optional) Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Howtowdie (Scottish Roast Chicken) Categories: Main dish, Poultry, Foreign Servings: 6 3 lb Broiler, frying chicken 6 ea Medium onions 1/4 c Margarine or butter, melted --------------------------------OAT STUFFING-------------------------------- 1 ea Large onion finely chopped 1/4 c Margarine 1 c Regular rolled oat 1/16 t Salt 1/2 t Ground coriander 1/2 t Pepper 1/8 t Grated nutmeg Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cock-A-Leekie (Chicken and Leek Soup) Categories: Appetizers, Soups Servings: 7 2 1/2 lb Frying chicken cut up 4 c Water 1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced 1/2 c Barley 2 t Chicken bouillon 2 t Salt 1/4 t Pepper 1 ea Bay leaf 1 1/2 c Sliced leeks, with topps Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jerk Chicken Categories: Poultry, Main dish Servings: 4 1 T Ground allspice 1 T Dried thyme 1 1/2 t Cayenne pepper 1 1/2 t Black pepper 1 1/2 t Ground sage 3/4 t Grated nutmeg 3/4 t Cinnamon 2 T Salt 2 T Garlic powder 1 T Sugar 1/4 c Soya sauce 3/4 c Vinegar 1/2 c Orange juice 1/4 c Olive oil 1 c Minced onion 3 ea Green onions 4 ea Chicken breasts, halves In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bernaise Sauce Categories: Sauces Servings: 6 2 T White wine vinegar 1/4 c Dry white whine or vermouth 2 T Tarragon leaves chopped 2 ea Shallots, minced 3 ea Egg yolks 1/3 c Butter 1 x Salt and pepper to taste Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Captain Chicken Categories: Poultry, Main dish Servings: 6 4 T Butter 1 ea Small onion, finely chopped 1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped 2 T Vegetable oil 1/2 c All purpose flour 1 1/2 t Salt 1 t Pepper 3 lb Chicken serving size pieces 1 cn Plum tomatoes 2 c Chicken stock 2 T Curry powder 1/4 c Dried shredded coconut 1/4 c Sultana Raisins 1 x Salt and pepper to taste 1 ea Slived almonds to garnish 1 ea Chopped parsley to garnish Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Wine Marinade for Beef Categories: Sauces Servings: 6 1/2 c Vegetable oil 1/3 c Red wine 2 T Fresh lemon juice 1/4 t Dried thyme 1/4 t Black pepper 2 ea Large garlic cloves minced In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Sour Red Cabbage Categories: Vegetables Servings: 8 3 lb Red cabbage core and shred 4 ea Minced garlic cloves 1/4 c Vegetable oil 1/3 c Cider vinegar 1/3 c Tamari soy sauce 3 T Honey 1 t Ground ginger 1/2 t Pepper In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bread Pudding with Bourbon Sauce Categories: Desserts Servings: 6 3 ea Eggs 1 1/4 c Sugar 1 1/2 t Nutmeg 1 1/2 t Vanilla extract 1 1/2 t Ground cinnamon 1/4 c Unsalted butter 2 1/4 c Milk 1/2 c Raisins 1/2 c Chopped pecans 5 c Stale french bread cubed 1 ea Chopped apple 2 ea Eggs 2 c Icing sugar 1/2 lb Unsalted butter 1/4 c Bourbon whisky With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Marinade Categories: Sauces Servings: 5 1 t Fine sliced fresh ginger 2 ea Cloves garlic 1/4 c Lemon juice 2 T Brown sugar 1/4 c Olive oil 1/4 c Soy sauce 1 ea Green onion, chopped Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Mushrooms Categories: Vegetables Servings: 8 1 c White wine 1/2 c White wine vinegar 2 T Brown sugar 2 ea Cloves garlic, minced 1/4 c Sliced green onion 1/4 c Diced red pepper 1 t Hot red pepper flakes 1 lb Small fresh mushrooms, trim 1/2 t Salt 1/4 t Ground black pepper 1/2 t Oregano leaves Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Manitoba Wild Rice Categories: Pasta Servings: 4 1 c Wild rice 4 c Water 1 t Salt 6 ea Slices bacon 2 ea Onions, chopped 1 ea Sweet green pepper chopped 3 ea Stalks celery, chopped 1 1/2 c Sliced mushrooms 2 T Butter 1/4 c Beef stock or water 1 x Salt and pepper to taste Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Coconut Bread Categories: Desserts, Breads Servings: 8 1 c Currants 1/2 c Dark Rum 3 c Flour 1 t Salt 1 t Baking soda 1 t Baking powder 2 t Cinnamon 1/2 t Grated nutmeg 2/3 c Sweetened coconut 1/2 c Vegetable shortening 1 c Packed brown sugar 2 ea Eggs beaten lightly 1/3 c Buttermilk 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Frittata Categories: Vegetables, Cheese/eggs Servings: 8 1/3 c Chopped onion 2/3 c Chopped green pepper 1 T Butter 4 T Olive oil 1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 t Salt 1/4 c Peel, seed and chop tomatoe 6 ea Large eggs, beaten In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts with Spicy Rub Categories: Poultry, Main dish Servings: 4 4 ea Chicken breasts 2 t Vegetable oil ------------------------------------RUB------------------------------------ 2 T Ground cumin 2 T Paprika 2 T Brown sugar 1 T Black pepper 1 t Curry Powder 1 t Cayenne 1 t Salt 1/2 t Five spice powderr 1 T Dijon mustard 1 T Red wine vinegar 1 T Vegetable 2 ea Cloves garlic, minced Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb-Strawberry Cobbler Categories: Desserts Servings: 8 ----------------------------------FILLING---------------------------------- 1 1/4 c Sugar 3 T Flour, all purpose 1 1/2 t Cinnamon 1 1/2 t Orange Rind 6 c Rhubarb, coarsely chopped 3 c Strawberries, sliced ----------------------------------TOPPING---------------------------------- 1 1/2 c Flour, all purpose 3 T Sugar 1 1/2 t Baking Powder 1/2 t Baking Soda 1/4 t Salt 3 T Margarine, chilled 1 c Buttermilk FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads Servings: 1 3 c Flour, whole wheat 1 c Flour, all purpose 1 t Baking Soda 1/2 t Salt 1/2 t Nutmeg, grated 2 c Buttermilk 1 t Orange rind, grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soda Bread (Irish whisky soda) Categories: Breads Servings: 8 -----------------------------------BREAD----------------------------------- 4 c Flour, all purpose 1 t Salt 1 t Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whisky or buttermilk -----------------------------------GLAZE----------------------------------- 2 t Irish Whisky 2 Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poppy Seed Oatmeal Bread Categories: Breads Servings: 16 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 T Baking Powder 1/4 t Salt 2 t Poppy Seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 t Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teatime Scones Categories: Breads, Cakes Servings: 10 2 c Flour, all purpose 1 T Sugar 1/2 t Baking Powder 1/2 t Baking Soda 1/4 t Salt 1/3 c Butter, chilled 1 ea Egg 1/2 c Buttermilk 1 t Vanilla In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Farls (Irish) Categories: Breads, Appetizers Servings: 8 1 1/4 lb Potatoes (3 or 4) 2 T Butter, melted 1 c Flour, all purpose 1/2 t Salt 4 t Vegetable Oil Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Beef Categories: Main dish, Meats Servings: 4 1/2 lb Flank Steak, thin slices 3 ea Tomatoes 2 ea Green Onions 1 ea Garlic clove (chopped) 2 T Oil -------------------------------BEEF MARINADE------------------------------- 1 t Soy sauce, light 1 1/2 t Wine 1 1/2 t Water 1/2 t Oil 1/2 t Sesame oil 1/2 t Cornstarch -----------------------------------SAUCE----------------------------------- 3 T Tomato ketchup 1 t Sugar 1/2 t Vinegar 1 pn Pepper and salt 1/2 t Cornstarch in 1 t water Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mandarin Hot and Sour Soup Categories: Soups Servings: 4 8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2 T Sliced can button mushrooms 4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped 1 ea Slice cooked ham, shredded** 4 T Vinegar 1 t Chili Oil (optional) 1/4 Hite pepper 3/4 t Salt 1/2 t Sesame oil 1/2 t Sugar 1 T Soy sauce 2 ea Eggs lightly beaten 3 T Cornstarch in 3 T water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Szechwan Sauteed Chicken Categories: Main dish, Meats Servings: 4 3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 T Wine 1 T Soy sauce 3/4 t Sugar 3/4 t Sesame oil 1 T Hot bean paste or chili sauc 1/3 t Szechwan pepper (optional) 2 T Chicken stock 2-4T 1/2 t Cornstarch (for thickening) 2 T Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pon Pon Chicken Categories: Main dish, Meats, Poultry Servings: 1 1 ea Boneless Chicken breast 10 ea Bean thread sheets -optional 2 ea Cucumbers, sliced 1/2 T Salt ------------------------------DRESSING MIXTURE------------------------------ 1 T Sesame seed paste (or oil) 2 1/2 T Soy sauce 1 1/2 t Sugar 1 T Vinegar 1 1/2 t Worchesershire sauce 1/4 t Garlic juice 1/4 t Ginger juice 1/2 t Hot chili sauce (optional) 1 ea Dash black pepper 1/2 t Cornstarch Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caesar Salad Dressing, Low cal Categories: Salads, Appetizers, Low-cal Servings: 8 1/3 c Tofu 2 T Lemon juice 1 1/2 t Dijon mustard 1 ea Garlic clove, minced 1 t Anchovy paste, or anchovy 1/4 t Salt 2 T Parmesan cheese, grated 1 T Olive oil 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Brownies, Low cal Categories: Desserts, Low-cal Servings: 16 6 oz Chocolate, semisweet 1/2 c Hot water 4 ea Egg whites 1 t Vanilla 2/3 c Sugar 2/3 c Flour, all-purpose 1 t Baking powder 1 pn Salt 1 ea Icing sugar In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potatoes, Garlic Categories: Vegetables, Main dish Servings: 4 4 ea Potatoes 10 ea Garlic cloves, unpeeled 1/4 T Oil Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coffee, Expresso or Cappuccino Categories: Beverages Servings: 6 1 ea Coffee 1 ea Water Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Topping, Low Fat Whipped Categories: Desserts, Low-cal Servings: 1 1/3 c Evaporated Skim Milk 1/2 t Unfavoured Gelatin 1 T Cold water 1 T Sugar 1/2 t Vanilla Extract 1 t Lemon juice Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shortbread Categories: Cookies Servings: 40 2 1/2 c Flour, all purpose 1/2 c Fruit sugar 1/2 lb Butter Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Shortbread Categories: Cookies Servings: 48 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice Flour 2 T Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Macaroni Bake, Low cal Categories: Main dish, Low-cal Servings: 5 2 c Macaroni, cooked 1 ea Onion, chopped 2 T Margarine 1/4 c Flour 2 c Skimmed milk 2 t Dill weed 2 t Parsley 1/8 t Garlic powder 1/2 t Pepper 2 c Low fat cottage cheese 1/3 c Bread crumbs 1 pn Paprika Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Phipps Famous Shortbread Categories: Cookies Servings: 48 2 1/2 c Flour, all purpose 1 lb Butter, soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers, Breads, Low-cal Servings: 20 1 ea Bagel 2 t Soft margarine, melted 1 t Oregano, dried Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Brushetta, Lo Cal Categories: Appetizers, Breads, Low-cal Servings: 4 8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved 1 t Olive oil 2 T Onion, minced 1 ea Tomato, diced 1 pn Oregano,dried 1 pn Ground Pepper 2 t Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Dip, Lo Cal Categories: Relishes, Sauces Servings: 1 1 c Cottage Cheese, lo fat 1 T Lemon juice 1/2 c Plain Yogurt, low fat 1/4 c Green onion, chopped 1 t Salt 1 pn Pepper Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli and Mushroom Dip Categories: Relishes, Appetizers, Low-cal Servings: 1 2 c Broccoli, chopped 1 T Vegetable oil 1 ea Garlic clove 1/2 ea Onion, chopped 1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat 1/4 c Yogurt, low fat plain 1 pn Salt, pepper Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana-Brownies, Lo Cal Categories: Cakes, Desserts, Cookies Servings: 16 1 c Flour, All Purpose 1/3 c Coca, unsweetened 1/4 c Nonfat Dry milk powder 1/4 t Baking soda 1/4 t Salt 1 ea Large very ripe banana 1 c Sugar 2 ea Large egg whites 1/4 c Buttermilk 1 t Vanilla Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Cake (Low fat) Categories: Cakes, Desserts Servings: 16 2 c Flour, all purpose 2 t Cinnamon 1 t Baking powder 1 t Baking soda 3/4 t Salt 1/4 t Nutmeg 1 ea Crushed pineapple (8 oz can) 3 T Vegetable oil 1 t Vanilla 3 c Carrots, shredded 3 ea Large egg whites 1 pn Cloves 1 1/2 c Sugar Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown Seed Bread Categories: Breads Servings: 1 2 c Flour, all purpose 1 c Whole wheat flour 1 c Natural bran 1 c Quick cooking rolled oats 2 T Sesame seeds 2 T Poppy seeds 1 T Baking powder 1 1/2 t Baking soda 1 t Salt 1/4 c Liquid honey 2 c Plain yogurt In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa, Low Cal. Categories: Relishes Servings: 1 3 T Instant Minced Onion 3 T Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 T Chili powder 1/4 Arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marbled Chocolate Cheesecake (Lo Cal) Categories: Cakes, Low-cal Servings: 10 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 T Sugar 2 ea Eggs, separated, room temp. 2 t Vanilla extract 12 oz Low fat cottage cheese 3 T Unsweetened cocoa ---------------------------CHOCOLATE CRUMB CRUST--------------------------- 1/2 c Vanilla wafer crumbs 1 T Unsweetened cocoa 1 1/2 T Butter or marg. melted In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Homemade Chips, Lo cal, lo fat. Categories: Appetizers Servings: 4 1 ea Unpeeled baking potatoe 2 T Fat free Italian dressing Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish, Main dish Servings: 9 1 ea Onion, large diced 2 c Celery, diced 3 ea Potatoes, small diced 3 c Boiling water 2 c Skimmed milk 1 1/2 lb Cod or Flounder 2 c Broccoli, diced 2 c Cauliflower, diced 1 1/2 t Salt 1/2 t Pepper 1/2 t Marjoram 1/2 t Basil Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HEARTY VEGETABLE SOUP Categories: Soups, Vegetables Servings: 10 15 oz Can Red Kidney beans 32 oz Canned tomatoes, cut up 15 oz Canned Great northern beans 15 oz Garbanzo beans 1/2 c Water 3 ea Onions, medium, chopped 2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced 1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced 2 t Dried basil, crushed 1/4 t Pepper 1 ea Bay leaf Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT AND SOUR SOUP Categories: Soups Servings: 8 4 ea Chicken breasts, skind,boned 4 T Soy sauce 1 T Salad oil 6 c Water 3/4 t Ground white pepper 3 T White wine vinegar 1/4 lb Snow peas 1 ea Red pepper, thin strips 8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes 1 lb Firm tofu, cut bite size 1/3 c Cornstarch 2 ea Eggs 1 ea Green onion, thinly sliced Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ANOTHER BEAN SALAD Categories: Salads, Vegetables Servings: 10 1 c Sugar 1/2 t Salt 1 c Vinegar 16 oz Green beans, can, drained 16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained 16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained 1 ea Green pepper, slivered 4 ea Celery, sliced 3 ea Onions, medium, sliced thin Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT POTATO AND BROCCOLI SALAD Categories: Salads Servings: 6 4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore 1/4 c Vegetable or salad oil 1/4 c Lemon juice 1/4 t Garlic powder 3/4 t Salt 1 t Basil 1/4 t Liquid hot pepper sauce 2 ea Green onions, sliced Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: QUICK TOMATO SAUCE Categories: Sauces Servings: 1 1/2 c Chopped onion 1/2 c Chicken bouillon 3 c Chopped tomatoes 1 t Apple juice concentrate 1/2 t Oregano 1/2 t Thyme 1/2 t Basil 1 t Garlic powder 1 pn Pepper Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RANCH STEW Categories: Main dish, Meats Servings: 4 1 lb Lean beef, trimed, bite size 3 c Water 2 ea Carrots, large, sliced 2 ea Potatoes, med. diced 12 ea Pearl onion, canned 1 c Frozen peas 2 T Whole wheat flour (optional) 1 T Worchestershire sauce 1/2 t Salt 1/4 t Pepper Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN NAPOLI Categories: Main dish, Meats, Poultry Servings: 6 1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets 2 ea Potatoes, sliced 2 ea Carrots, sliced 1/2 ea Eggplant, cubed 2 ea Onions, sliced 1 ea Red or green pepper, sliced 2 ea Celery, sliced 1/2 t Pepper 16 oz Tomatoes, can 1/2 t Garlic powder 2 t Chicken boullion powder 1 1/2 c Water 1 T Dill weed Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN RISOTTO Categories: Main dish, Poultry Servings: 8 2 ea Zucchini, thinly sliced 2 ea Green onions, sliced 2 c Skinned diced chicken,cooked 1/2 t Salt 1/2 t Thyme 2 T Chopped pimento 3 c Cooked rice 1/4 c Grated cheese Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN AND FRESH VEGETABLE PROVENCALE Categories: Main dish, Poultry Servings: 4 1 ea Small cauliflower 2 ea Ripe tomatoes, sliced 2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin 2 T Chopped fresh parsley, divid 1 T Diced leaf basil, divided 1/4 t Pepper 1 ea Chicken cube bouillon 1/2 c Boiling water 2 T Lemon juice 2 ea Chicken breasts, skinned,spt Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EAST INDIAN CHICKEN Categories: Main dish, Poultry Servings: 4 1/2 c Chopped Onion 1/2 c Chopped green pepper 1/4 t Garlic powder 1 t Vegetable oil 2 c Skin, cooked diced chicken 1/2 t Salt 1/2 t Pepper 1 1/2 t Curry powder 28 oz Whole tomatoes, can 1 T Worcestershire sauce 2 T Chopped parsley 1/4 c Raisins 2 c Cooked rice Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORANGE BAKED CHICKEN Categories: Main dish, Poultry Servings: 6 3 ea Chicken breasts, skin, split 1/4 c Minced onion 1/2 t Paprika 1/2 t Salt 1/4 t Rosemary 1/4 t Pepper 2 T Flour 2 c Orange juice Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CARLA'S TURKEY LOAF Categories: Main dish, Poultry Servings: 8 2 lb Ground turkey 1 T Worcestershire sauce 2 T Hot ketchup 1 ea Medium onion, chopped 1 t Salt 1/2 t Pepper 1 ea Celery, finely chopped 1 t Rosemary 1 t Thyme 1 t Basil 1 T Chopped parsley 1/2 c Oatmeal Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GARDEN PASTA Categories: Main dish, Low-cal Servings: 6 5 ea Tomatoes, chopped 2 ea Celery, chopped 2 ea Carrots, chopped 1 ea Onion, medium, chopped 8 ea Green onion, chopped 1 pk Equal 1 t Basil 1/4 t Garlic powder 1/2 t Salt 1/2 t Pepper 1/2 t Oregano 1 T Vegetable or salad oil 1 lb Spaghetti Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: 1/2g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: APPLESAUCE TEA BREAD Categories: Breads Servings: 20 2 1/2 c White flour 2 t Baking powder 1/2 t Salt 1/2 c Sugar 1 T Cinnamon 8 oz Applesauce 1 ea Egg 1 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BRAN MUFFINS Categories: Breads Servings: 12 1 c White flour 2 c Bran 1/4 c Cornmeal 1 t Salt 1 1/4 c Skim milk 1/2 c Molasses 1 t Baking soda, dissolved in wa 1 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads Servings: 12 1 c Whole wheat flour 1 T Baking powder 1/4 t Salt 1 1/2 T Brown sugar 1 ea Egg 1 c 100% all-bran cereal 1/3 c Skim milk 1/4 c Vegetable oil 8 oz Can crushed pineapple w juic Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CARROT OR ZUCCHINI MUFFINS Categories: Breads Servings: 24 1 1/2 c Whole-wheat flour 1 t Salt 1 1/2 t Baking soda 1 t Cinnamon 1/2 t Nutmeg 1 1/2 c Natural bran 3 ea Carrots, 1c grated 2 ea Eggs 1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice 2 T Vinegar 1/2 c Honey 1/4 c Molasses 1/2 c Raisins Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: APPLE CAKE Categories: Cakes, Desserts Servings: 8 1/3 c Margarine 2/3 c Sugar 1 c White flour 1 c Whole-wheat flour 1/2 t Cinnamon 1/2 t Ground cloves 1/2 t Nutmeg 1/2 t Salt 1 t Baking soda, in 2/3 c water 1 c Finely chopped apple 1/3 c Raisins 1/3 c Chopped walnuts 2 ea Egg whites, whipped Cream the margarine and sugar. Add dry ingredients and water alternately, then apple. Dust the raisins and nuts with a small amount of flour and add them to the batter. Fold in the egg whites. Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until firm. Cal: 295; Fat 2 1/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MERINGUE TARTS WITH STRAWBERRIES Categories: Desserts Servings: 8 1 c Sugar 1/2 t Baking powder 1/8 t Salt 3 ea Egg whites 1 t Vanilla 1 t Vinegar 1 t Water 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROLLED-OAT MACAROONS Categories: Cookies, Desserts Servings: 36 2 1/2 T Melted butter 1 c Brown sugar, packed 2 ea Eggs, separated 2 1/2 c Rolled oats 2 t Baking powder 1 t Vanilla 1/8 t Salt Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53, Fat: 1/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CARROT-OATMEAL COOKIES Categories: Cookies Servings: 48 1/2 c All purpose flour 1/2 c Whole wheat flour 1/4 c Nonfat dry milk powder 1 t Baking powder 1/4 t Baking soda 1/2 t Salt 1/4 t Ground nutmeg 1/4 t Ground cinnamon 1/4 c Solid shortening 1/3 c Brown sugar 1/2 c Molasses 1 ea Egg 1 c Shredded carrots 1 t Vanilla 1 3/4 c Quick cook rolled oats Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SCOTCH APPLE PUDDING Categories: Desserts Servings: 6 4 ea Large apples 1/3 c Sugar 1/8 t Cinnamon 1/8 t Salt 1 t Butter 1/2 c Rolled oats 1 1/2 c Skim milk Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb-Pecan Muffins Categories: Breads Servings: 12 2 c Flour 3/4 c Sugar 1 1/2 t Baking powder 1/2 t Baking soda 1 t Salt 3/4 c Chopped pecans 1 ea Egg, large 1/4 c Vegetable oil 2 t Grated orange peel 3/4 c Orange juice 1 1/4 c Rhubarb, fresh fine chopped Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEEK AND POTATO GRATIN Categories: Main dish, Vegetables Servings: 8 2 T Margarine 2 ea Lg leeks, white part chopped 1 ea Red bell pepper, diced 3 ea Matzos, broken 1 c Hot water 4 ea Potatoes, baked, peel, slice 6 oz Evaporated skim milk 1 ea Salt and pepper 1 c Grated mozzarella 1 ea Minced chives for top Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SKILLET POTATO PIE Categories: Vegetables Servings: 4 1 1/2 lb Red-skinned potatoes 1/2 c Buttermilk 2 ea Scallions, minced 1 ea Salt and pepper 1 ea Oil for frying Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY Categories: Vegetables Servings: 6 6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced 1 ea Olive oil 1 T Minced fresh rosemary (t dry 1 ea Minced chives 1 ea Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED TOMATOES Categories: Vegetables Servings: 2 2 ea Good sized plum tomatoes 1 ea Fine bread crumbs 1 ea Grated parmesan cheese 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KOORMA VEGETABLE CURRY Categories: Vegetables Servings: 6 2 T Margarine 1 Hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 t Grated ginger, salt, cumin 1 t Coriander, dry mustard 1/2 t Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower 2 ea Large carrots 3 T Chopped fresh cilantro 2 c String beans, 1 in. pieces 1 c Plain low fat yogurt Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING Categories: Desserts Servings: 6 20 oz Can crushed pineapple w liq. 1/2 c Low fat milk 5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins 1/2 c Brown sugar 2 T Margarine, melted 1 T Rum 1 t Vanilla extract 1/2 t Cinnamon 1 t Margarine 1 T Rum 1 T Light brown sugar 2 T Sliced almonds Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THREE ONION PIE WITH FETA CHEESE Categories: Vegetables Servings: 1 2 T Safflower oil 1 ea Large yellow onion, chopped 1 ea Large red onion, quartered 2 T Dry white wine 2 ea Large leeks, white, 2 ea Eggs beaten 3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry 1 t Dried tarragon 4 oz Crumbled feta 1 ea Pepper 1 ea Plum tomato, thinly sliced 1 ea Dry bread crumbs Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE Categories: Cakes, Desserts Servings: 1 1 c Buttermilk 1/3 c Safflower oil 2 ea Egg whites 1 t Vanilla extract 1 c Light brown sugar 1 c Whole wheat pastry flour 1/2 c Cocoa powder 1 t Baking soda 1 t Baking powder 1/4 t Salt 1/2 c Finely chopped hazelnuts Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CORN RELISH Categories: Relishes Servings: 2 1 1/2 c Corn, frozen 1/4 c Minced red onion 1 ea Small red bell pepper, mince 3 T Honey 3 T Cider vinegar 1/2 t Dry mustard 1/4 t Dill seed (optional) 1 ea Salt and pepper Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. Makes two cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPRING VEGETABLE PIE Categories: Vegetables, Cheese/eggs Servings: 6 1 1/2 T Olive oil 1 ea Medium carrot, cut length 1 c Chopped cauliflower 3 ea Scallions, minced 1/2 c Thawed frozen peas 2 T Minced fresh parsley 4 ea Eggs beaten 2 T Low fat milk 4 oz Crumbled feta cheese 1/4 t Dried thyme 1 ea Pepper, to taste 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OUR MARMALADE Categories: Fruits Servings: 1 3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe 1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PERFECT APPLE BUTTER Categories: Fruits Servings: 1 6 c Sweet apples, peeled, sliced 1 c Apple cider 1 T Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap and process in 10-minute boiling water bath. Makes 4 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TRADITIONAL CHUTNEY Categories: Relishes Servings: 1 4 c Ripe mango 1/2 c Lime, seeded and chopped 1 c Yellow onions 1/2 c Grated fresh ginger 3 ea Cloves garlic, minced 3/4 c White raisins 2 c Light brown sugar 1 c Apple cider vinegar 1/4 c Fresh orange juice 1/4 c Fresh lemon juice 1 T Whole mustard seed 1 t Dried red pepper flakes 1 t Ground cinnamon 1/4 t Ground cloves Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ONION CHUTNEY Categories: Relishes Servings: 1 6 c Chopped sweet onions 1/2 c Fresh lemon juice 2 t Whole cumin seed 1 t Whole mustard seed 1/2 t Tabasco sauce 1/4 t Red pepper flakes 2 t Ground chili pepper 1/4 c Light brown sugar 1 ea Salt to taste Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FAYE'S ZUCCHINI RELISH Categories: Relishes Servings: 1 6 c Grated zucchini 3 c Grated yellow onions 1 ea Sweet red pepper, grate,seed 3 T Coarse salt 1 1/4 c White vinegar 3 c Sugar 1/2 t Dry mustard 1/2 t Ground mustard 1/2 t Ground tumeric 1 t Celery seed 1/2 t Fresh ground pepper Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRESH TOMATO SAUCE Categories: Sauces Servings: 1 10 c Tomatoes 1 T Sugar 1 t White pepper 1 t Salt 2 c Fresh basil Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOMATO SALSA Categories: Relishes Servings: 1 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 T Chopped cilantro or parsley 1/2 ea Juice of lemon 1 t Ground cumin 1/2 t Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat Categories: Poultry, Main dish Servings: 6 2 T All purpose flour 1 T Non-fat powdered milk 1 1/4 c Skim milk 1/4 t Salt 1 ea Pepper to taste 1/2 t Dried leaf marjoram 1/2 t Dried leaf thyme 1/2 c Celery, thinly sliced 1/2 c Sliced mushrooms 1 c Chicken broth 1 T Chicken broth 3 c Cooked rice 2 1/2 c Cubed cooked chicken 1 T Chopped fresh parsley 1/4 c Slivered almonds (optional) Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CATHY'S BAKED CHICKEN Categories: Poultry, Main dish, Low-cal Servings: 4 2 ea Chicken breasts, halved 1 c Fresh bread crumbs 1/2 t Onion powder 1/2 t Garlic powder 1/4 t Cayenne pepper 1/8 t Ground ginger 1/3 c Plain low-fat yogurt Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COQ AU VIN Categories: Poultry, Main dish, Low-cal Servings: 4 2 ea Boneless chicken breast, hav 4 t Low fat margarine 1/8 t Garlic powder 1/8 t Dried leaf thyme 1/8 t Lemon pepper 1/2 t Minced chives 1 T Chopped fresh parsley 1 T All purpose flour 4 oz Mushrooms, sliced 4 oz Pearl onions 1/4 c White wine Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN AND SWEET POTATOES Categories: Poultry, Main dish, Low-cal Servings: 6 2 c Mashed, cooked sweet potatoe 2 T Brown sugar 1/2 t Ground cinnamon 1/8 t Ground nutmeg 1/3 c Skimmed evaporated milk 1/4 c Chicken broth 1/4 c Minced onion 1 ea 8 oz. can water chestnuts* 1 ea 10 oz. cream of chicken soup 1 ea OR white sauce chicken flav 3 c Cubed chicken 3 T Water *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN AND VEGETABLE CASSEROLE Categories: Poultry, Main dish, Low-cal Servings: 4 2 ea Chicken breasts, halved 4 ea Carrots, quartered 1 c Pearl onions 2 ea Celery stalks, large pieces 2 ea Potatoes, peeled, quartered 1/4 c Chicken broth 1 ea 10oz can cream of mushroom s 1/2 c Skim milk 1/4 t Dried leaf thyme 1/8 t Ground sage 1 ea Bay leaf Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: AUDREY'S ORIENTAL CHICKEN Categories: Poultry, Main dish Servings: 4 1/4 c Firmly packed brown sugar 2 T Cornstarch 1/4 c Vinegar 1 T Soy sauce 1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper 1 c Thin onion rings 1 T Oil 2 ea Boneless chicken breasts* *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CURRIED CHICKEN Categories: Poultry, Main dish, Low-cal Servings: 6 3 ea Chicken breasts, halved 3 T All purpose flour 1 1/2 c Sliced onion 1 T Water 1 ea Apple, peeled, chopped 1/4 t Curry powder 1/8 t Ground ginger 1/8 t Ground tumeric 1/2 t Salt 1/8 t Pepper 1 c Chicken broth 1/3 c Raisins Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SO EASY FISH Categories: Seafood, Main dish, Low-cal Servings: 2 2 ea Fillets white fish, 8 oz 1/2 t Oil 1/4 c Fresh bread crumbs 1 t Grated parmesan cheese 1/8 t Garlic powder 1/8 t Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRISPY BAKED FISH & HERBS Categories: Seafood, Main dish, Low-cal Servings: 4 4 ea Fillets white fish, 1 lb 1 ea Egg white 1 T Water 1/2 c Cornflake crumbs 1/8 t Lemon pepper 2 t Chopped fresh parsley 1 t Low fat margarine, melted Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EGGPLANT MOZZARELLA Categories: Vegetables, Main dish, Low-cal Servings: 9 1/2 c Chopped green onion 1/2 c Sliced mushrooms 1/4 c Water 2 c Spaghetti sauce 1/2 t Salt 1 ea Small eggplant. peeled, slic 1 ea Egg white, slightly beaten 1 T Water 1/2 c All purpose flour 1 t Olive oil 1 c Low fat cottage cheese 1 c Shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED CABBAGE II Categories: Vegetables Servings: 6 1 t Oil 1/2 c Finely chopped onion 4 c Coarse shredded red cabbage 1 c Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 T Sugar 1 1/2 T White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GINGERED CARROTS Categories: Vegetables Servings: 6 6 ea Medium carrots, 1" pieces 1 T Sugar 1 t Cornstarch 1/8 t Ground nutmeg 1/4 t Ground ginger 1/4 c Orange juice 1 t Low fat margarine Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZIPPY CAULIFLOWER Categories: Vegetables Servings: 6 3 c Cauliflower 1/2 t Low fat margarine 1 T All purpose flour 1/8 t Red (cayenne) pepper 1/4 t Salt 1/8 t Pepper 3/4 c Skim milk 1/2 c Shredded low fat cheddar ch 2 T Chopped green chilies 1/4 c Fresh bread crumbs Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POTATO CAKES Categories: Vegetables, Appetizers Servings: 6 2 c Mashed potatoes 1 ea Egg white, slightly beaten 2 T Chopped onion 2 T All purpose flour 1/8 t Salt 1 ea Pepper to taste 1 t Oil In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SCALLOPED POTATOES Categories: Vegetables Servings: 6 2 lb Potatoes, peeled, sliced 1/3 c Chopped onion 3 T All purpose flour 1/2 t Salt 1/4 t Pepper 1 T Low fat margarine 3 c Skimmed milk, heated Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE Categories: Vegetables Servings: 10 6 ea Large sweet potatoes 1 c Sugar 1/2 c Lightly packed brown sugar 1/4 t Ground ginger 2 T Cornstarch 1 c Unsweetened pineapple juice 1 t Lemon juice 1 T Low fat margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OVEN FRENCH FRIES Categories: Vegetables Servings: 4 6 ea Medium potatoes 2 T Oil 1 ea 1 oz. Good Seasons Italian * 1 T Chopped fresh parsley *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZUCCHINI & TOMATO CASSEROLE Categories: Vegetables Servings: 6 4 ea Zucchini, cubed 1 ea Pepper to taste 1 T Snipped chives 1 t Low fat margarine 2 ea Large tomatoes, sliced 1 t Dried leaf basil 1/2 c Shredded low fat cheddar Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEST OATMEAL COOKIES Categories: Cookies Servings: 55 3/4 c Low ft margarine, room temp 1 c White sugar 1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten 1 1/2 c All purpose flour 1 t Baking soda 1 t Ground cinnamon 1/4 t Ground nutmeg 1 1/2 c Oats, uncooked 1 c Raisins 1 t Vanilla In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: AVGOLEMONO SOUP (LEMON) Categories: Soups Servings: 10 2 c Milk 2 T Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 c Fresh lemon juice 1 ea Grated lemon peel (optional) 1 ea Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GARLIC SAUCE Categories: Sauces, Appetizers Servings: 1 1 ea Large head of garlic 10 ea Slices white bread 1 c Olive oil 1/2 c White vinegar 1 T Lemon juice 3 T Water Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PASTA WITH GARLIC AND EGGS Categories: Main dish, Cheese/eggs Servings: 4 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 c Olive oil 4 ea Cloves of garlic 2 T Parmesan cheese 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAMBUCA ROMANA JAM Categories: Fruits Servings: 1 5 c Crushed, fresh blueberries 1 t Grated lemon rind 1/2 c Water 1/2 c Sambuca Romana 2 1/2 c Sugar 1 ea Box light fruit pectin 10 ea Coffee beans per jar Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GRAND MARNIER MARMALADE Categories: Fruits Servings: 1 2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop 7 c Water 1 t Grated fresh lemon rind 3/4 c Grand Marnier 1 ea Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: APPLE BRANDY BUTTER Categories: Fruits Servings: 1 6 c Fresh unsweetened applesauce 1/2 c Calvados 1 c Sugar 1/2 c Orange blossom honey 1 T Ground cinnamon 1/4 t Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Key Lime Pie Categories: Desserts, Pies, Londontowne Servings: 8 3/4 c Key Lime juice 2 t Key Lime juice 2 1/4 c Sweetened condensed milk 1 t Grated Key lime rind 3 ea Egg yolks 1 ea 9" graham cracker pie crust 1 x Sweetened whipped cream Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mary Yarborough Pie Categories: Desserts, Pies, Londontowne Servings: 8 1 cn Sour pitted cherries 1 cn Drained crushed pineapple-sm 1 pk Cherry Jello (small) 1/4 c Chopped nuts 1/4 c Flour 1 c Sugar 3 ea Bananas 1 x Whipped cream 1 x 9" graham cracker pie crust Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bottom Pie Categories: Desserts, Pies, Londontowne Servings: 8 1/2 c Sugar 1 ea 9" baked pastry shell 1 T Cornstarch 1 T Unflavored gelatin 2 c Scalded milk 4 ea Egg yolks, beaten 1/4 c Cold water 1 t Vanilla 1/2 t Vanilla extract 6 oz Semi-sweet chocolate bits 4 ea Egg whites 1/2 c Sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tyler Pie Categories: Desserts, Pies, Londontowne Servings: 8 3/4 c White sugar 1/2 c Brown sugar 3 T Cornstarch 1 t Vanilla 1 t Nutmeg 1/4 lb Butter or margarine 1/2 c Milk 2 ea Eggs, separated 1 ea 9" unbaked pastry shell Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sponge Pie Categories: Desserts, Pies, Londontowne Servings: 8 1 ea Lemon, juice & rind 3 T Flour 2 T Butter 1/2 t Salt 1 c Sugar 3 ea Eggs, separated 1 1/2 c Hot milk 1 ea 9" pie shell Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blueberry Boy Bait Categories: Desserts, Londontowne Servings: 8 2 c Flour 1 1/2 c Sugar 2/3 c Butter 2 t Baking powder 1 t Salt 1 c Milk 2 ea Eggs, separated 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pistachio Pudding Dessert Categories: Desserts, Londontowne Servings: 10 3 pk Ladyfingers 7 oz (2 bx) Pistachio Ins Pudding 3 c Milk 1 pk Cool Whip (lg) 4 ea Heath candy bars Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Festive Pudding Categories: Desserts, Londontowne Servings: 8 1/2 c Brown sugar 1/2 c Broken nut meats 1 1/4 c Flour 1 c White sugar 1 t Baking soda 1/4 t Salt 1 cn (#2) fruit cocktail, drained Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frozen Graham Custard Categories: Desserts, Londontowne Servings: 8 2 ea Eggs 1/2 c Sugar 1 t Vanilla 2 t Lemon juice 1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Casserole Categories: Desserts, Londontowne Servings: 10 1/4 lb Butter or margarine 3/4 c Sugar 4 ea Eggs, beaten 1 cn Crushed pineapple, drained 5 ea Slices cubed white bread Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creme Brulee Categories: Desserts, Londontowne Servings: 4 4 ea Egg yolks 3 T Sugar 1 x Pinch salt 2 c Table cream 1 t Vanilla 1 x Fresh sliced peaches 1 x Fresh strawberries Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Mrs. Brice McAdoo Clagett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: London Town Gratitude Punch Categories: Beverages, Londontowne Servings: 1 1 c Tang 1/2 c Sugar 2/3 c Instant tea powder 3 oz Pkg Wyler lemonade mix 1/2 t Ground cinnamon 1/4 t Ground cloves Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: English Toffee Categories: Desserts, Candies, Londontowne Servings: 1 2 c Sugar 1 c Butter 2 T Vinegar 1/4 c Safeway gourmet golden syrup 1/4 c Water Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Pots de Creme Categories: Desserts, Londontowne Servings: 5 1 c Milk 6 oz Semi-sweet chocolate bits 1 ea Egg 2 T Sugar 1 t Rum 1 x Pinch salt Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: My Favorite Ice Box Cookies Categories: Desserts, Cookies, Londontowne Servings: 1 1 lb Dark brown sugar 1/2 lb Butter 1 ea Egg 1 t Vanilla 2 pk English walnuts,chopped fine 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Sugar Cookies Categories: Desserts, Cookies, Londontowne Servings: 1 2 1/2 c Sifted flour 1/2 t Vanilla 1 t Baking soda 1 t Lemon flavoring 1 t Cream of tartar 2 c Sugar 1/4 t Salt 2 ea Egg yolks 1 c Butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Overnight Cookies Categories: Cookies, Desserts, Londontowne Servings: 1 2 c Sugar 1 1/2 c Melted butter 4 1/2 c Flour 2 t Baking powder 3 ea Eggs 1 x Vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab and Cream Cheese Hors d'oeuvre Categories: Appetizers, Fish, Londontowne Servings: 1 8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 T Milk 2 T Chopped onion 1/2 t Horseradish 2 oz Slivered almonds 1 x Salt 1 x Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Roll Hors d'oeuvre Categories: Appetizers, Fish, Londontowne Servings: 1 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deviled Crab Croquettes Categories: Fish, Londontowne Servings: 4 1 lb Crabmeat 1/2 t Salt 1 c Mashed potatoes 1 x Old Bay seasoning 2 ea Eggs, hard boiled, chopped 1 x Dash onion powder 1 ea Sm. green pepper, chopped 1 T Parsley, chopped 1 ea Egg, beaten 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Casserole Categories: Fish, Main dish, Londontowne Servings: 4 1 lb Crabmeat 2 ea Eggs, separated & beaten 1 1/2 c White sauce 1 x Parsley or green pepper 1/2 t Tabasco 1 x Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Londontown Terrace Crab Pie Categories: Fish, Main dish, Londontowne Servings: 6 2 T Butter 1 c Sliced onion rings 1/2 c Celery, chopped 1 c Crabmeat 1 1/2 c Shredded cheese 1 ea 9" unbaked pastry shell 3 ea Eggs 1 t Salt 1/2 t Pepper 2/3 c "Half and Half" 1 x Pinch red pepper Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tarragon Sauce Categories: Sauces, Londontowne Servings: 1 1/4 lb Butter 1 t Fresh lemon juice 1 T Tarragon vinegar 1 t White wine Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Cakes Categories: Fish, Main dish, Londontowne Servings: 4 1 lb Backfin crabmeat 1 t Worcestershire sauce 2 T Mayonnaise 1 ea Egg, beaten 1/4 c Cracker meal 1 x Garlic to taste 1 x Pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Crab Puff Categories: Fish, Main dish, Londontowne Servings: 10 10 ea Slices white bread 1 lb Backfin crabmeat 6 ea Eggs 3 c Milk 2 T Minced parsley 3/4 t Dry mustard 1/2 t Salt 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oysters and Artichoke Casserole Categories: Fish, Main dish, Londontowne Servings: 10 2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter 1 qt Large oysters 1/4 lb Butter 1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced 1/2 c Browned flour 1 x Dry white wine 2 T Lemon juice 1 ea Thinly sliced unpeeled lemon 1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oyster Stew Categories: Fish, Soups, Appetizers, Londontowne Servings: 6 1 pt Shucked oysters, with liquor 1 qt Milk 1/4 c Butter 1 x Salt/pepper to taste 1 x Seafood seasoning (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Shrimp Categories: Fish, Main dish, Londontowne Servings: 4 2 lb Large shrimp 1/4 c Fresh parsley 1 c Olive oil 1 T Oregano 4 T Lemon juice 1 T Chopped garlic 4 x Drops hot sauce 1 t Salt 1 T Tomato paste 1 x Pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp and Rice Casserole Categories: Fish, Main dish, Londontowne Servings: 5 1 1/2 lb Cooked shrimp 2 c Cooked rice 1 pt Light cream 1 t Butter 8 T Catsup 3 T Worcestershire sauce 1/4 t Tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Simple Scallops Supreme Categories: Fish, Main dish, Londontowne Servings: 6 2 lb Scallops 4 oz Canned mushrooms 1 cn (10 oz) Cream mushroom soup 1/4 c Sherry 1/2 t Tarragon 1 x Bread crumbs (topping) 1 x Grated cheese (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Dressing Categories: Salads, Londontowne Servings: 1 2 ea Eggs, hard boiled 1/2 pt Sour cream 2 ea Spring onions 3 T Vinegar (4?... to taste) 1/2 t Dry mustard 1/2 t Salt 1 T Sugar 1 x Red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Spinach Salad Categories: Salads, Londontowne Servings: 1 2 T Caesar salad dressing 4 T Cottage cheese 1 x Fresh spinach Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Calico Salad Categories: Salads, Londontowne Servings: 1 1/2 c Sugar 1/2 ea Green pepper, chopped 1/2 c Salad oil 1 ea Med. onion, chopped or rings 1/2 c Vinegar 1 cn Cut green beans 1 t Salt 1 cn Red kidney beans 1/2 t Pepper 1 cn Yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green and Gold Bean Salad Categories: Salads, Londontowne Servings: 6 1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c Diced celery 1 t Dillweed 1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional) 1/2 c Salad croutons Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Five Cup Fruit Salad Categories: Salads, Londontowne Servings: 8 11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind 1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows 2 c Sour cream 3 1/2 oz Flaked coconut 1 x Grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Jello Salad Categories: Salads, Londontowne Servings: 8 1 pk Strawberry Jello 2 c Boiling water 3 ea Bananas, mashed 1 cn (lg) crushed pineapple 30 oz Frozen strawberries, undrain 1 pk Sour cream, large Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lime Velvet Salad Categories: Salads, Londontowne Servings: 4 1 pk Lime Jello 1 c Boiling water 3 oz Pkg cream cheese 2/3 c Crushed pineapple, w/juice 1/2 c Celery, chopped fine 1/4 c Chopped nuts 1/2 c Heavy cream, whipped 1 x Cherries (optional garnish) Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Double Raspberry Salad Categories: Salads, Londontowne Servings: 8 1 pk Raspberry Jello 1 c Boiling water 1 pk Frozen raspberries 1 cn Whole cranberries Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream of Crab Soup Categories: Soups, Appetizers, Fish, Londontowne Servings: 6 1 lb Crabmeat 1/4 t Celery salt 1 ea Chicken bouillion cube 1 c Boiling water 1 x Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter 1 x Chopped parsley 3 T Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder Categories: Soups, Fish, Appetizers, Londontowne Servings: 4 1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 T Chopped parsley 1/4 lb Butter 2 c Milk 1 x Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup with Croutons Categories: Soups, Appetizers, Londontowne Servings: 4 2 ea Medium onions 2 ea Chicken boullion cubes 1 qt Water 1/2 t Kitchen Bouquet 2 ea Beef bouillion cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gazpacho Categories: Soups, Appetizers, Londontowne Servings: 4 1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut 4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper, seeded/sliced 1 t Salt 1/4 t Pepper 1/2 ea Small onion, peeled/sliced 2 T Olive oil 3 T Wine vinegar 1/2 c Ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Libby's Jeweled Relish Categories: Relishes, Londontowne Servings: 1 1 cn Undrained sauerkraut (lg) 2 c Celery, chopped 1 c Choppd salad olive w/pimento 1/2 c Honey 1 x Grn pepper, chopped-optional 1 x Carrot, grated - optional 1 x Dill or garlic - optional Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W. Wilson ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry relish Categories: Relishes, Londontowne Servings: 1 1 pk Fresh cranberries 2 ea Oranges, medium 2 c Sugar 1 c English walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. Mrs. Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Sauce Categories: Relishes, Londontowne Servings: 6 13 lb Tomatoes 1 T Dry mustard 1 lb Celery 2 ea Sticks cinnamon 1 qt Sm onions, chopped 2 lb Brown sugar 3 ea Green peppers 1/4 c Salt 1/2 T Ground cloves 1 qt Cider vinegar Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Biscuits Categories: Breads, Londontowne Servings: 1 4 c Flour 1 t Salt 3 t Cream of tartar 1 1/2 t Baking soda 1/4 c Butter 2 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Biscuits Categories: Breads, Londontowne Servings: 1 1 c Flour 1 c Sweet potatos, cooked/mashed 1 x Salt 2 1/2 t (to 3) baking powder 3 T Sugar (or more, to taste) 1/4 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Fritters Categories: Breads, Londontowne Servings: 16 1 1/2 c Sifted flour 1 1/2 t Baking powder 1 t Salt 16 oz Can cream style corn 1 ea Egg, slightly beaten 1 c Corn oil 1 x Powdered sugar Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Warm Springs Fried Bread Categories: Breads, Londontowne Servings: 6 3 c Sifted all-purpose flour 1 T Butter 2 t Baking powder 3/4 c (to 1c) Warm milk 1 t Salt 2 T Melted butter 1 t Sugar 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frances Cook's Bread & Rolls Categories: Breads, Londontowne Servings: 24 3/4 c Milk 1 ea Fresh cake yeast 1/4 c Sugar 3 T Shortening 1 t Salt 1 ea Egg 3 1/2 c Flour 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Batter Bread Categories: Breads, Londontowne Servings: 1 8 c Whole wheat flour 4 T Honey-molasses 3 T Wheat germ 3 1/2 c Very warm water 3 T Soya flour 3 c Corn oil 3 pk Yeast 2 T Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Lightbread Categories: Breads, Londontowne Servings: 1 2 c Cornmeal 1 c All purpose flour 1/2 c Sugar 1 t Baking soda 1 t Salt 2 c Buttermilk or sour milk 3 T Oil or bacon drippings Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pancakes Categories: Breads, Londontowne Servings: 4 3 c Flour 1 T Sugar 4 t Baking powder 1 t Salt 1 ea Egg 4 T Shortening 1 1/4 c Milk Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Angel Biscuits (no rising necessary) Categories: Breads, Londontowne Servings: 1 1 ea Cake yeast 3 t Baking powder 2 T Lukewarm water 4 T Sugar 5 c Plain flour 1 t Salt 1 t Soda 1 c Shortening 2 c Buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Time Cornbread Categories: Breads, Londontowne Servings: 1 2 ea Eggs 1 1/2 c Buttermilk 1 t Salt 3/4 t Soda 1 1/2 c Cornmeal 3 T Lard, melted 1 c Flour Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Miniature French Breakfast Puffs Categories: Breads, Londontowne Servings: 42 1/3 c Soft shortening/butter mix 1/2 c Sugar 1/4 t Nutmeg 1 ea Egg 1/2 c Milk 1 1/2 c Sifted flour 1/3 c Butter, melted 1 1/2 t Baking powder 1/2 c Sugar 1/2 t Salt 1 t Cinnamon Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Irish Bread Categories: Breads, Londontowne Servings: 1 1/4 lb Butter 2 1/2 t Baking powder 1/2 c Sugar 1/4 t Salt 2 ea Eggs 1 c Milk 2 1/2 c Flour 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Souffle Categories: Cheese/eggs, Londontowne Servings: 4 1 1/2 c Milk 1/2 c Mild cheddar, shredded 1/2 t Salt 3 ea Eggs, separated 1/2 c Cream of Rice 2 T Butter 1 x Grated Parmesan, optional Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yule Log Categories: Appetizers, Cheese/eggs, Londontowne Servings: 1 8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread 3 T Chopped sweet pickle relish 2 T Instant minced onion 1/2 c Pecans, finely chopped Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruited Cheese Log Categories: Appetizers, Cheese/eggs, Fruits, Londontowne Servings: 1 1/2 c Dried apricots 1 t Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 t Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry 1 x Walnuts, chopped 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bay Head Cream Cheese Spread Categories: Appetizers, Cheese/eggs, Londontowne Servings: 1 8 oz Cream cheese 1 x Garlic and curry powders 1 x Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese puffs Categories: Cheese/eggs, Londontowne Servings: 4 8 ea Slices white bread 2 c Milk 8 oz Old English cheese slices 1/2 t Pepper 3/4 t Dry mustard 1/4 c Butter, melted 1 t Salt 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blender Souffle Categories: Cheese/eggs, Londontowne Servings: 4 8 oz Sharp cheddar cheese 1 t Salt 10 ea Slc bread, buttered/cubed 4 ea Eggs 2 c Milk 1 t French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Sauce Categories: Sauces, Cheese/eggs, Londontowne Servings: 1 8 oz Cream cheese 1 x Cream to thin 1 x Celery salt 1 x Tobasco 1 x Onion juice or powder 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops and Rice Categories: Meats, Main dish, Londontowne Servings: 4 4 ea Pork chops, lean 2 c Water 1 t Salt 2 T Oil 1 c Rice 1 cn Cream of mushroom soup 1 x Flour 1/4 c Water Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef in Red Wine Categories: Meats, Main dish, Londontowne Servings: 10 6 lb Sirloin tip or steamship rnd 3 c Dry red wine 2 c Carrots, sliced 1 c Water 2 ea Clove garlic, minced 2 ea Onions, lg, sliced 1/2 t Pepper 1/2 t Thyme 1 t Dry parsley 1 ea Bay leaf 1 t Salt 2 T Vegetable oil 1 c Tomato sauce 1 cn Condensed beef broth 3 T Cornstarch 3 T Water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hunter's Stew Dish for Royalty Categories: Meats, Main dish, Londontowne Servings: 6 1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced 2 lb Sauerkraut 1/2 lb Beef or pork 1 ea Apple, lg, peeled/sliced 20 oz Can tomatoes 1 c Bacon, coarsely chopped 1/4 c Water 5 ea Peppercorns 1 ea Bay leaf 6 ea Potatos, steamed (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Meatloaf Categories: Meats, Main dish, Londontowne Servings: 6 1 1/2 lb Ground neat 1 1/2 t Salt 1 c Breadcrumbs 1/4 t Pepper 8 oz Tomato sauce. w/onions 2 T Brown sugar 2 T Mustard 1 ea Egg 1 T Vinegar Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef 'n' Beer Categories: Meats, Main dish, Londontowne Servings: 12 4 lb Boneless chuck 12 ea Nushrooms, cut into chunks 1 x Salt & pepper 1 1/2 cn Beer 2 ea Onions, lg, thinly sliced 1 1/2 T Catsup 2 ea Green peppers, lg, sliced 1 T Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braised Beef Categories: Meats, Main dish, Londontowne Servings: 4 1 ea Scallion 1/4 c Medium dry sherry 1 t Sugar 1 ea Clove garlic, minced 1/2 t Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 T Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef With Wine and Mushroom Sauce Categories: Meats, Main dish, Londontowne Servings: 10 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yorkshire Pudding Categories: Breads, Londontowne Servings: 2 2 ea Eggs 1 1/2 c Flour 1 x Salt, pinch 1 x Milk 2 T Beef fat Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggs Baked in Sour Cream Categories: Cheese/eggs, Londontowne Servings: 4 1 3/4 c Sour cream 1/2 c Dry bread crumbs 1/4 c Butter 6 ea Eggs 1 x Parmesan cheese, grated In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Supremes en Vermouth Categories: Poultry, Main dish, Londontowne Servings: 6 3 ea Chicken breasts. large 1 pk Sour cream, small 1 pk Pepperige Farm Herb Stuffing 1/4 lb Butter, melted 1/4 c Vermouth, dry 1 cn Cream of mushroom soup 1 x Light cream Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Stuffed Chicken Breasts Categories: Poultry, Fish, Main dish, Londontowne Servings: 6 6 ea Chicken breasts 1/2 c Onion, chopped 1/2 c Celery, chopped 3 T Butter 3 T White wine, dry 7 1/2 oz Crabmeat, flaked 1/2 c Herb stuffing mix 2 T All-purpose flour 1/2 t Paprika 1 pk Hollandaise sauce mix 3/4 c Milk 2 T White wine, dry 1/2 c Swiss cheese, shredded 1 x Salt 1 x Pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poached Chicken Breasts Categories: Poultry, Main dish, Londontowne Servings: 1 1 x Chicken breasts 1 x Lemon juice 1 x Butter 1 x Salt Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pie Categories: Poultry, Main dish, Londontowne Servings: 6 4 c Cooked chicken 2 t Salt 1 c Celery, finely chopped 4 ea Eggs, slightly beaten 1 c Soft bread crumbs 2 c Chicken broth 2 T Parsley, minced Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Beef Categories: Poultry, Main dish, Londontowne Servings: 4 4 ea Chicken breasts 1/2 c Sour cream 1/4 lb Chipped beef 3 T Bacon, chopped 1 cn Cream of mushroom soup 1 x Paprika Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Goose Categories: Poultry, Main dish, Londontowne Servings: 1 1 ea Goose 3 ea Onions 2 ea Apples 2 ea Strips bacon 1 ea Carrot 1 ea Stalk celery 1 ea Bay leaf 3 ea Sprigs parsley 1/2 t Thyme 2 cn Consomme 1 c Red wine, dry 1 T Cornstarch 1 x Salt Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Russian Chicken Categories: Poultry, Main dish, Londontowne Servings: 1 1 x Chicken breasts/other parts 1 pk Dry onion soup mix 8 oz Russian salad dressing 8 oz Apricot preserves Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mediterranean Chicken Categories: Poultry, Main dish, Londontowne Servings: 4 2 1/2 lb Chicken, cut up 1/2 t Oregano 1/2 c Fine dry bread crumbs 1/2 t Thyme 1/2 c Parmesan cheese, grated 1/4 Epper 2 t Parsley flakes 1/4 c Melted butter 1 t Salt Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Rock Cornish Game Hen Categories: Poultry, Main dish, Londontowne Servings: 4 4 ea Rock Cornish game hens 1 x Salt & pepper 1/4 c Canned beef consomme 1/4 c Light corn syrup 1 x Butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Crunch Categories: Poultry, Main dish, Londontowne Servings: 4 3 c Diced cooked turkey 1/4 c Green pepper, chopped 4 oz Mushrooms 1/2 t Poultry seasoning 2 cn Cream of mushroom soup 1/2 c Celery, chopped 1/4 c Onion, chopped 1 c Milk 2 oz Jar sliced pimento, drained 3 oz Chow mein noodles 1 x Butter Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs. William W. Prentice ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Williamsburg Chicken, as served at London Town Publik House Categories: Poultry, Main dish, Londontowne Servings: 10 1 ea Envelope unflavored gelatin 2 c Celery, diced 4 c Chicken, cooked, diced 1/2 c Stuffed olives, sliced 1 c Canned peas, drained 2 T Lemon juice 1 1/2 c Mayonnaise 1 x Salt & pepper to taste 1/3 c Pecans, chopped 1/4 t Leaf thyme 2 ea Eggs, hard cooked, chopped 1 1/2 c Chicken broth 1 x Green grapes for garnish 1 x Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken or Turkey Casserole Categories: Poultry, Main dish, Londontowne Servings: 1 1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing 1 pk String beans, french cut 2 1/2 T Blanched slivered almonds 1 cn Cream of mushroom soup 1/2 c Milk 2 T Butter, melted 1 1/2 c Ravy or 1 can condensed crea Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Strata Categories: Vegetables, Londontowne Servings: 4 1 cn Asparagus, pieces or spears 4 ea American cheese slices 8 ea Bread slices, thin 4 ea Eggs 4 c Milk 1/2 t Salt 1/2 t Dry mustard 1/2 t Pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet-Sour Carrots Categories: Vegetables, Relishes, Londontowne Servings: 6 1 pk Frozen sliced carrots 1 ea Green pepper, lg, diced 1 ea Onion, lg, diced 1 cn Condensed tomato soup 1 c Sugar 1/2 c Vinegar 1/2 c Oil 1 t Pepper 1 t Salt 1 t Dry mustard Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Pudding Categories: Vegetables, Londontowne Servings: 4 2 T Cornstarch 1 cn Cream style corn (#2) 6 ea Eggs 3 c Canned milk 1 T Sugar 1 x Salt, pinch Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Bean Casserole Categories: Vegetables, Londontowne Servings: 4 1 cn Green beans, french style 1 cn Cream of mushroom soup 1 cn Onion rings In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Escalloped potatoes Categories: Vegetables, Londontowne Servings: 8 6 c Potatos, raw, sliced thin 3 T Butter 3 T Flour 1 1/2 c Milk 1 t Salt 1 x Cayenne 1 c Velveeta, grated 3/4 c Gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Summer Squash Categories: Vegetables, Londontowne Servings: 1 1 x Summer squash 1 x Yellow cheese, diced fine 1 x Cream or milk 1 x Salt & pepper 1 x Bread crumbs, fine 1 x Butter Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Fried Asparagus Categories: Vegetables, Low-cal Servings: 4 1 lb Asparagus 1/2 c Water 1/2 t Instant chicken boullion 1 T Cornstarch 1 T Water, cold 2 T Vegetable oil 1 1/2 c Mushrooms, fresh, sliced 1/8 t Pepper, fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus (Generic) Categories: Vegetables, Low-cal Servings: 1 1 x Asparagus 1 1/2 lb For 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Categories: Vegetables, Low-cal Servings: 4 1 lb Asparagus, fresh spears 3 T Pine nuts 1/4 c Olive oil 1 T Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 t Salt 1/2 t Basil, dried whole 1/2 t Oregano, dried whole 1 x Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Won Tons Categories: Vegetables, Low-cal Servings: 4 1 x Oil for deep frying 1 ea Envelope veg soup mix 1 c Asparagus, finely chopped 1/4 c Water chestnut, finely chopd 20 ea Won Ton wrappers (3" sq) 1 x Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Casserole Categories: Vegetables, Low-cal Servings: 4 2 c Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup 4 oz Mushrooms, sliced 2 c Cheddar cheese, grated 1 cn French fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rinderrouladen (Beef Rolls) Categories: German, Meats, Main dish Servings: 4 4 ea Sandwich Or Roll Steaks; * 2 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 c Vegetable Oil 1 1/2 c Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 T Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Australian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 6 T Butter; Melted, * 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/2 c Sugar; Granulated 3 ea Eggs; Large, Separated 1/4 c Unbleached Flour 1 t Lemon Rind, Grated 2 t Lemon Juice 1 t Vanilla Extract 1/2 c Heavy Cream 2 T Passion Fruit; ** * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~------------------------------------------------------------------------- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Czechoslovakian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Sweet Yeast; See Recipe # 23 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 1/4 c Butter; No Margarine 1 c Sugar; Granulated 2 ea Eggs; Large, Separated 1 T Cornstarch 3 T Milk OR Heavy Cream 1 T Rum; Dark 1/2 t Lemon Rind; Grated 1/3 c Raisins Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 ea Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS 2 t Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated 1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour 1 t Lemon Juice 1 t Lemon Rind; Grated 1/3 c Raisins; Golden NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: English Cheese Pie Categories: Cheese, Cheesecakes, Desserts, Pies Servings: 8 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour 1/2 t Salt 2 t Sugar; Granulated 4 T Butter; Chilled, * 3 T Shortening; Chilled 5 T Water; Cold ----------------------------------FILLING---------------------------------- 1/2 c Cottage Cheese 1 c Heavy Cream 1/4 c Cream Sherry 3 ea Eggs; Large 2 ea Egg Yolks, Large 1/3 c Sugar; Granulated 2 T Rosewater 1/2 t Nutmeg; Grated 1/4 t Cinnamon; Ground 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~------------------------------------------------------------------------- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Finnish Curd Cake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 8 -----------------------------------CRUST----------------------------------- 2 T Butter; * 2/3 c Bread Crumbs; Dry ** ------------------------------------CAKE------------------------------------ 1 1/2 t Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 ea Eggs; Large 1/2 c Brown Sugar 1 t Cinnamon; Ground 1 t Cardamom; Ground 1/2 t Ginger; Ground 1 t Orange Rind; Grated 1 t Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. ~------------------------------------------------------------------------- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Cheesecake Categories: Cakes, Cheesecakes, Cheese, Desserts Servings: 16 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/2 lb French Cheese; * 1/3 c Sugar; Granulated 1 T Unbleached Flour 4 ea Eggs; Large, Separated 1/4 c Sour Cream 1/4 c Heavy Cream 1 t Real Vanilla Extract 1 T Confectioners' Sugar NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Kasekuchen Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour; Sifted 4 T Butter; No Margarine 1/2 c Sugar; Granulated 1 ea Egg; Large 1 t Baking Powder ---------------------------------CHEESECAKE--------------------------------- 3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch 1 t Baking soda 1 c Sugar; Granulated 4 ea Eggs; Large 1/2 t Lemon Rind; Grated 1/2 t Vanilla Extract; Real only 1 c Sour Cream 1 c Raisins CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 t Baking Powder 4 T Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 t Salt 1 T Lemon Juice 1 x Cold Water; ** ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 t Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------------------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Zealand Kiwi Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 1/2 lb Cream Cheese 1/4 t Salt 1 t Vanilla Extract 4 ea Eggs; Large, Slightly Beaten 1 c Sugar; Granulated ----------------------------------TOPPING---------------------------------- 1 c Sour Cream 1/2 t Vanilla Extract 2 ea Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted 2 tb Milk 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Paskha (Russian Cheesecake) Categories: Cakes, Cheese, Cheesecakes, Desserts, Sauce Servings: 10 -----------------------------------CRUST----------------------------------- 1 x NONE ---------------------------------CHEESECAKE--------------------------------- 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 t Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 t Vanilla Extract -------------------------------SABAYON SAUCE------------------------------- 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 t Lemon Rind; Grated 3 tb Confectioners' Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~------------------------------------------------------------------------- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polish Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 23 ---------------------------------CHEESECAKE--------------------------------- 4 c Dry Curd Cheese; 2 lbs, * 1/2 t Salt 1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten 1/2 c Butter; Melted 1 t Vanilla Extract -------------------------------CRUMB TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Confectioners' Sugar 1/2 t Cinnamon; Ground 1/4 c Brown Sugar; Packed 1/4 c Butter; Melted 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x None ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1 1/2 c Sugar; Granulated 2 ea Eggs; Large 1/2 t Cinnamon; Ground 1 t Lemon Rind; Grated 1/4 c Unbleached Flour 1/2 t Salt 1 x Confectioners' Sugar 3 tb Butter Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swedish Cheese Pie Categories: Cheese, Cheesecakes, Desserts, Pies Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Basic Pastry Pie Crust; 9" ---------------------------------CHEESE PIE--------------------------------- 2 c Cottage Cheese 3 ea Eggs; Large 1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated 1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swiss Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 1 c Swiss Cheese; Grated 1/2 c Sugar; Granulated 6 ea Egg Yolks; Large 9 ea Egg Whites; Large 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ukrainian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 3 ea Eggs; Large, Separated 1/2 c Sugar; Granulated 1/2 c Sour Cream 2 t Cornstarch 1 t Lemon Peel; Grated 1/2 c Walnuts; Chopped, (Optional) Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shortbread Crust Categories: Cheesecakes Servings: 1 1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, * 1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. ~------------------------------------------------------------------------- Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Westphalian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/2 t Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 t Cornstarch 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chimpanzee Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/4 c Sugar; Granulated 2 t Lemon Juice 4 ea Eggs; Large 1 c Sour Cream 1 c Bananas; Mashed, * 6 tb Butter; Melted * Approximately 3 medium bananas should yield the 1 cup of mashed ~------------------------------------------------------------------------ CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower with beef "Sichuan Style" Categories: Beef, Main dish, Meats, Hot, Vegetables Servings: 4 1/2 lb Round Steak; * 5 ea Nami black mushrooms 2 ea Carrots; Medium 2 c Cauliflower 3 ea Green Onions, minced 1/2 t Ginger; fresh, minced 2 ea Cloves Garlic, minced 1/2 t Szechuan Peppercorns, crushe 3 T Peanut Oil ----------------------------------MARINADE---------------------------------- 1/4 c Soy Sauce; thin 1/4 c Dry Sherry -----------------------------------SAUCE----------------------------------- 1 c Chicken Stock 1 t Lan Chi black bean paste wit 2 x Dashes of Chinkiang black vi 3 x Drops Sesame Oil 1 ea Cornstarch Paste; ** 1/2 c Carrot Stock; reserved 1/4 c Marinade 1/4 c Mushroom soaking liquid ~-------Save these amounts of liquids generated during preparation---- * cut in 1/2 inch cubes. ** make into a thin paste. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Twice Cooked Pork and Spicy Vegetables Categories: Pork, Main dish, Meats, Hot, Vegetables Servings: 4 1/2 lb Pork Butt; in one piece 5 ea Mushrooms; large Jyo black 2 ea Small Dried Red Chili Pepper 2 ea Large cloves garlic, minced 2 t Ginger root, minced 1 ea Small Bell Pepper 1/4 c Bamboo Shoots 1 ea Large Carrot 1 ea Cube Bean Curd 1/3 c Mushroom Liquid 1 T Thin Soy Sauce 1 t Salt 2 T Peanut Oil 1 ea Cornstarch Paste; as require 1 pn Sugar +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork in Hot Peanut Sauce Categories: Pork, Main dish, Meats, Hot, Vegetable Servings: 4 3 T Peanut Oil 1/2 lb Pork Butt 2 ea Cloves Garlic; minced 1 T Minced Fresh Ginger Root 1/2 c Preserved Radish 4 ea Sq. Canned Firm Bean Curd 2 ea Green onions -----------------------------------SAUCE----------------------------------- 2 T Crunchy Peanut Butter 1 T Dark Soy Sauce 1 T Cider Vinegar 2 T Sesame Oil 2 ea Dried Hot Red Chili Peppers; 2 t Sugar 1/3 c Stock 1/2 t MSG (optional) +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Shreds with Green Pepper Categories: Beef, Main dish, Meats, Hot, Vegetable Servings: 4 1 lb Flank Steak 2 ea Medium Bell Peppers 1 ea Clove Garlic 4 T Peanut Oil 1/4 t Salt -----------------------------------SAUCE----------------------------------- 1/4 c Stock 1 t Thin Soy Sauce 1 t Chili Paste with Soybean 1 t Sherry Wine 1 1/2 t Thin Cornstarch Paste; * * Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Chicken, Main dish, Meats, Poultry, Hot Servings: 4 1/2 c Peanuts; raw 3 c Peanut Oil 2 ea Whole chicken breasts at roo 1 ea Large egg white 1 1/2 T Water chestnut flour -----------------------------------SAUCE----------------------------------- 4 ea Green onions 2 ea Large cloves garlic 1 T Minced ginger root 1/2 c Chicken stock 1/2 T Sesame oil 1/2 T Chinese red vingear 1/2 T Dark soy sauce 1 1/2 t Chili paste with garlic 1 T Dry sherry 1 ea Pinch sugar 1 ea Cornstarch paste +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Cabbage Categories: Main dish, Hot, Vegetable Servings: 4 5 ea Napa cabbage leaves 3 T Peanut oil 4 ea Large dried chili peppers 1/2 T Szechuan peppercorns 1/2 t Salt 1 T Thin soy sauce 1/2 T Rock sugar 1/2 T Chinkiang vinegar 1 t Sesame oil ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mongolian Beef Categories: Beef, Main dish, Meats, Ho Servings: 4 4 c Peanut oil 15 ea Green onion tops 1 T Minced ginger 1 lb Flank or sirloin steak 1 1/2 T Water chestnut flour 2 ea Egg whites 1 ea Pinch salt 1 ea Cornstarch paste -----------------------------------SAUCE----------------------------------- 1 t Chili paste with garlic 1/4 c Chicken stock 2 T Dark soy sauce 1 ea Pinch sugar 1 1/2 T Dry sherry +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Meringue Categories: Desserts, Fruits Servings: 6 4 c Applesauce 1 T Lemon Juice 4 x Egg Yolks 4 x Egg Whites 8 T Sugar 1/2 t Vanilla Grated rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Squares Categories: Desserts, Fruits Servings: 6 1/2 c Butter or margarine 1 c Sugar 1 x Egg 1 c Flour 1/2 t Baking Powder 1/4 t Salt 2 x Apples. peeled and chopped 1/2 c Chopped Nuts Preheat oven to 350 deg F. Cream butter and sugar and beat in egg. Combine flour, baking powder and salt and gradually add to butter and sugar mixture. Gently stir in apples and nuts, and spread in buttered 8"x8" pan. Bake 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Apple Rings Categories: Desserts, Fruits Servings: 4 4 x Baking Apples (ex. Rome) 1/2 c Brown Sugar 1/2 t Powdered Cloves 1/2 t Cinnamon 1/2 c Honey 1/2 c Water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Date and Apple Squares Categories: Desserts, Fruits Servings: 4 1/2 c Butter or margarine,softened 3/4 c Sugar 1 x Egg 2 x Apples, peeled, finely chopp 1/2 c Chopped Nuts 1/2 c Chopped Dates 1 1/2 c Flour 1/2 t Baking Soda 1 t Baking Powder Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Apple Cake Categories: Cakes, Fruits, Desserts Servings: 5 4 x Apples, peeled and sliced 1/4 c Sugar 1/2 t Cinnamon --------------------------------SECOND STEP-------------------------------- 1/2 c Sugar 2 T Soft Butter or Margarine 1 x Egg 1/4 t Vanilla 1 c Flour 1 t Baking Powder Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes Best served warm, with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Scones Categories: Breads, Desserts, Fruits Servings: 18 2 c Flour 3 t Baking Powder 2 T Sugar 1/2 t Cinnamon 1/2 t Salt 6 T Shortening 1/2 c Apples, peeled, chopped fine 1/2 c Raisins 4 T Cold Apple juice or water Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Butter Categories: Fruits, Spreads Servings: 12 3 qt Unsweetened Applesauce 2 lb Granulated Sugar 1 lb Brown Sugar 3/4 c Apple Cider -----------------------------------SPICES----------------------------------- 1/2 t Nutmeg 1/4 t Allspice 3/4 t Cloves 3 t Cinnamon The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Dip Categories: Spreads Servings: 6 8 oz Cream Cheese, softened 1/2 c Mayonnaise 2 x Med Apples, chopped 1/2 c Chopped walnuts 1 T Lemon Juice Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Apple Relish Categories: Relishes Servings: 5 2 c Fresh cranberries 2 x Apples 1 x Orange, peeled and seeded 2 c Sugar Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Fritters Categories: Desserts Servings: 12 1 c Flour 1 t Baking Powder 1/4 t Cinnamon 2 x Eggs 1/2 c Milk 2 x Apples, chopped Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, and/or maple syrup. Makes 12-15. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pancakes Categories: Desserts, Fruits Servings: 12 3 x Eggs, separated 3 T Sour cream 1 x Peeled Apple, finely chopped 3 T Flour 1 t Baking Powder 1/2 t Cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Bread II Categories: Breads, Desserts, Fruits Servings: 12 4 c Flour 2 t Baking Soda 1 t Salt 2 t Cinnamon 2 c Sugar 4 x Eggs, beaten 1 c Vegetable Oil 1/4 c Sour Cream 2 t Vanilla 2 c Chopped Apples 1 c Chopped Nuts Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Spiced Cider Categories: Beverages, Fruits Servings: 16 2 qt Apple Cider 1/4 c Sugar 12 x Whole Cloves 6 x Whole Allspice 4 x 3" Cinnamon Sticks Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mojhy Apples Categories: Candies, Fruits, German Servings: 6 6 x Red apples 6 x Wooden lollypop sticks 1 c Dark Corn Syrup 1 c Sugar 1/2 c Water 1 ds Vanilla extract (just a dash Wash and dry apples. Remove stems and replace with stick stuck halfway into apple. Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over medium heat until thoroughly disolved and mixture boils. Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.) Remove from heat; add extract and stir only enough to mix. Place pan over boiling water to keep syrup from thickening. Then, dip apples and wind in a circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and cool. Makes 6 Mojhy Apples. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Dumplings Categories: Cakes, Fruits Servings: 6 2 c Sifted Flour 2 t Baking Powder 1 t Salt 6 T Shortening 1/2 c Cold Milk 6 x Med Apples, pared & cored 1/2 c Sugar 2 t Cinnamon Sift flour, baking powder, and salt together. Cut in shortenig, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 deg F., or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple strips Categories: Desserts, Cakes, Fruits Servings: 30 3/4 c Unsalted Butter or margarine 2 c Flour 1/4 c Sugar 3 T Sour Cream 1/2 t Grated Lemon Rind 1 x Egg yolk for wash 1 ds Confectioners Sugar (opt) ----------------------------------FILLING---------------------------------- 4 x Med Apples, peeled * 1 T Raisins 1/2 c Sugar * 4-5 medium Macintosh apples, peeled and thinly sliced Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple slices and sprinkle with raisins and sugar. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples. Brush with egg yolk, to which a little cold water has been added. Bake at 325 deg F. for about 20 minutes, until golden brown. Dust with confectioners' sugar while still warm, if desired, and cut into 1" x 2" strips. Makes about 30. Serve warm or cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caraway Pork Chops Categories: Pork, Fruits, Main dish Servings: 6 2 x Med Onions, thinly sliced 3 x Apples, peeled & thin sliced 2 T Honey 2 t Caraway Seeds 6 ea Pork Chops, (1/2") Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Casserole Categories: Main dish, Vegetables Servings: 6 1 x Med Onion, chopped 1 x Stalk Celery, chopped 3 T Margarine 3/4 lb Lean Ground Beef 1/2 t Salt 1 x Med Cabbage, shredded 2 x Apples, sliced thin Preheat oven to 350 deg F. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Apples and Shrimp Categories: Main dish, Fish, Fruits Servings: 4 1 x Med Onion, chopped 2 x Stalks Celery, chopped 4 T Butter or Margarine 2 x Apples, sliced 3/4 t Curry Powder 2 t Flour 3/4 c Water 1 x Chicken Bouillon Cube 3/4 lb Med Shrimp, shelled & cleane Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Meatloaf Categories: Main dish, Meats Servings: 4 1 lb Lean Ground Beef 1 x Apple, cored and chopped 1 x Med Onion, chopped 1/8 t Pepper 1/2 t Garlic Salt 1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spareribs and Apples Categories: Pork, Main dish Servings: 4 5 lb Meaty Spareribs 3 T Butter 1 ds Pepper 1 qt Sauerkraut, rinsed 2 x Onions, sliced 1 x Carrot, grated 3 x Apples, sliced 1 1/2 c Dry White Wine Preheat oven to 350 deg F. In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes. Nice with mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir-fried Chicken & Apples Categories: Main dish, Poultry Servings: 4 2 x Whole Chicken Breasts * 1/3 c Honey 2 t Curry Powder 2 x Apples, peeled & chopped 3 T Oil 1 x Stalk Celery, sliced 1/4 c Raisins 3 T Chopped Parsley * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Fried Scallops and Apples Categories: Seafood, Main dish Servings: 4 2 x Stalks Celery 1 lb Scallops 2 x Apples 3 T Margarine 1 x Lemon Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple filled Acorn Squash Categories: Vegetables Servings: 6 3 x Acorn Squash ----------------------------------COMBINE---------------------------------- 2 x Apples, chopped 1/2 c Chopped Walnuts 1 T Grated Orange Peel 1/2 c Brown Sugar 2 T Margarine, melted Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Potato Salad Categories: Side dishes, German Servings: 6 3 c Cooked cubed Potatoes 1 1/2 c Coarsley chopped Apples 10 x Slices Bacon 1/2 c Chopped Onion 1/2 c Celery, chopped 1 1/2 T Flour 3/4 c Apple juice (or water) 1/3 c Vinegar 1/3 c Sugar In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apples and Noodles Categories: Pasta, Side dishes Servings: 4 2 c Noodles, cooked and drained 2 x Apples, peeled and sliced 1 ds Cinnamon 4 T Brown Sugar 4 T Butter Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potatoes and Apples Categories: Side dishes, Vegetables Servings: 5 2 c Sweet Potatoes * 2 x Apples, peeled 1/2 c Brown Sugar 4 T Butter 1/2 t Salt * boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Slaw Categories: Salads, Side dishes Servings: 5 2 x Apples, thinly sliced 2 T Lemon Juice 3 c Shredded Cabbage 1 x Stalk Celery, chopped 1 x Carrot, grated 1 x Med Onion, thinly sliced 1/2 c Sour Cream 1/4 c Mayonnaise 3/4 t Celery Salt Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Apple Salad Categories: Salads, Side dishes Servings: 5 1 c Cooked, diced Ham 2 x Apples, peeled cored,chopped 3/4 c Cooked, diced Potatoes 2 x Hard-cooked Eggs, chopped 2 x Pickles, chopped 1/4 c Italian or Buttermilk dressi Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Apple Salad Categories: Salads, Side dishes Servings: 4 8 x Apples, cored and chopped 1 T Grated Ginger Root 1 c Chopped Celery 1/2 c Raisins 1/2 c Chopped Walnuts 2 T Honey 1/3 c Orange Juice Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tropical Chicken Salad Categories: Salads, Poultry Servings: 6 2 c Chicken, white meat, * 2 x Apples, peeled and diced 1 c Pineapple Chunks 1/3 c Chopped almonds 1/2 c Shredded Coconut 1/4 c White Raisins (opt.) 3 T Chopped Chutney 2 t Curry Powder 3/4 c Mayonnaise * Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves, with slices of avocado. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Banana Bread Categories: Quickbreads, Fruits Servings: 8 1/2 c Butter, softened 1/2 c Brown Sugar 1/2 c Granulated Sugar 2 x Eggs 3 T Sour Cream 1 x Banana, mashed 1 t Vanilla 2 c Flour 1 t Baking Powder 1 t Baking Soda 1/2 t Cinnamon 2 x Apples, cored and chopped 1/2 c Chopped Walnuts Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Cheese Bread Categories: Breads, Quickbreads, Cheese Servings: 8 1/2 c Butter or margarine 2/3 c Sugar 2 x Eggs 1 x Apple, peeled and chopped 1/2 c Grated sharp Cheddar cheese 1/3 c Chopped Walnuts 2 c Flour 1 t Baking Powder 1/2 t Baking Soda 1/2 t Salt Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Applesauce Muffins Categories: Muffins, Fruits Servings: 12 2 c Bisquick 1/4 c Sugar 1 t Cinnamon 1/2 c Applesauce 1/4 c Milk 1 x Egg 2 T Cooking oil ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 1/4 t Cinnamon 2 T Butter or margarine, melted Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Crisp Categories: Fruits, Desserts Servings: 8 5 x Apples, sliced and peeled 1 c Brown Sugar 3/4 c Quaker Oats 3/4 c Flour 1 t Cinnamon 1 t Nutmeg 1 ea Stick Butter, softened 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pan Dowdy Categories: Desserts, Fruits Servings: 8 1/2 c Brown Sugar 1/4 c Chopped Walnuts 1/4 c Raisins 3 c Apples, sliced 1/4 c Butter, softened 2/3 c Sugar 1 x Egg, beaten 4 t Baking Powder 1/2 t Salt 1 c Milk 2 1/4 c Flour Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Juice Roast Categories: Roast, Beef, Meats Servings: 6 4 lb Boneless Beef Chuck Roast 2 ea Med. Onions, Sliced 2 T Butter or Shortening 1 c Apple Juice 1 T Catsup 1 t Salt 1/4 t Pepper 1/4 t Thyme Leaves 1/4 t Prepared Mustard 1/8 t Basil Leaves 3 ea Large Sweet Potatoes * 1 x Lemon Juice ---------------------------------GARNISHES--------------------------------- 1 x Chopped Parsley OR 1 x Apple Rings And Parsley 1 x Gravy * Sweet potatoes should be pared and cut into pieces. ~------------------------------------------------------------------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken with mushroom sauce Categories: Poultry, Main dish, Low-cal Servings: 4 1 ea Chicken, cut up, skinned 1 cn Mushroom soup 1/2 cn Milk 1/2 lb Mushrooms 1/2 c Sherry Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blueberry Buttermilk Muffins Categories: Breads, Cakes, Desserts Servings: 24 2 1/2 c Flour 1 1/2 t Baking powder 1/2 t Soda 3/4 c Sugar 1/4 t Salt 2 x Eggs, beaten 1 c Buttermilk 4 oz Butter 1 1/2 c Blueberries Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #1 Categories: Breads Servings: 1 2 c Unbleached Flour 1 pk Active Dry Yeast 1 x Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #2 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #3 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #4 Categories: Breads Servings: 1 1 x Unbleached Flour 1 x Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #5 Categories: Breads Servings: 1 4 c Unbleached Flour 2 T Salt 2 T Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #6 Categories: Breads Servings: 1 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough French Bread Categories: Breads Servings: 18 1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F) 4 1/2 c Unbleached Flour, Unsifted 2 T Sugar 2 t Salt 1 c Warm Water 1/2 c Milk 2 T Vegetable Oil 1/4 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The Doctor's Sourdough Bread Categories: Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 T Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 T Sugar 2 t Salt 2 t Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Sheepherder Bread Categories: Breads Servings: 18 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 T Sugar 2 T Shortening, Melted 1 t Salt 1/4 t Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pumpernickle Categories: Breads Servings: 10 1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped 2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee 1/2 c Molasses 1/4 c Dry Skim Milk 2 t Salt 3 T Melted Shortening 1/2 c Whole Milk 2 3/4 c Unbleached Flour 1 pk Active Dry Yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bran Date Bread Categories: Breads Servings: 12 1 1/4 c Unbleached Flour, Sifted 1 1/2 t Baking Powder 1 t Salt 1/2 c Active Sourdough Starter 3/4 c Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates 1 c All Bran 1 t Grated Lemon Peel (ZestOnly) 2 ea Large Eggs, Beaten 1/4 c Vegetable Oil 3/4 c Firmly Packed. Brown Sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 t Salt 1 t Baking Powder 1/2 t Baking Soda 3/4 c Chopped Walnuts 1 t Vanilla OR 1 t Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Sams Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 1/2 c Sugar 2 T Shortening 2 c Unbleached Flour 1 t Baking Powder 1 ea Large Egg 1/2 t Nutmeg 1/4 t Cinnamon 1/2 t Baking Soda 1/2 t Salt 1/3 c Buttermilk or Sour Milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pizza Shells Categories: Breads Servings: 4 1 c Sourdough Starter 1 T Shortening, Melted 1 t Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Cornbread Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 2 T Margarine, Melted 1/2 c Cornmeal 1 t Salt 1 T Sugar 1/2 c Sour Cream or Yogurt 2 ea Large Eggs, Stirred 1 c Unbleached Flour 1/2 t Cream Of Tartar 1/2 t Baking Powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beer Biscuits Categories: Breads Servings: 4 2 c Unbleached Flour 3 t Baking Powder 1 t Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SUNDAY BLACK-BEAN SOUP (New York Times) Categories: Soups Servings: 6 1 lb Dried black beans 2 ea Smoked ham hocks 3 c Chicken stock 4 ea Coarsely chopped carrots 3 ea Coarsely chopped onions 3 ea Coarsely chopped celery 1 T Chopped jalepeno pepper 3 ea Garlic cloves 1 t Cumin 1 c Dry sherry 1 ea Lime (juice) To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boston Brown Bread Categories: Breads, Main dish Servings: 10 1/2 c Rye meal or Plain flour 1/2 c Corn Meal 1/2 c Coarse whole wheat flour 1 t Baking Soda 1/2 t Salt 3/8 c Molasses 1 c Sour milk 1/2 c Seedless Raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Tortilla Soup Categories: Soups, Poultry, Mexican, Vegetables Servings: 6 1/2 c Onion; Finely Chopped, 1 Med 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 4 c Chicken Broth 1/4 c Red Bell Pepper; Chopped 1 T Red Chiles; Ground 3/4 t Basil Leaves; Dried 1/2 t Salt 1/4 t Pepper 15 oz Tomato Puree; 1 can 1/2 c Vegetable Oil 10 ea 6"-dia Corn Tortillas; * 2 c Chicken Breasts; Cooked, ** ---------------------------------GARNISHES--------------------------------- 1 x Avocado Slices 1 x Cheese; *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Bean Chili Categories: Vegetables, Chili, Mexican, Poultry Servings: 6 1 c Onion; Chopped, 1 Large 1 ea Clove Garlic; Finely Chopped 1/4 c Margarine Or Butter 4 c Chicken; Cooked, * 3 c Chicken Broth 2 T Cilantro; Fresh, Snipped 1 T Basil Leaves; Dried 2 t Red Chiles; Ground 1/4 t Cloves; Ground 32 oz Great Northern Beans; 2 Cans ---------------------------------GARNISHES--------------------------------- 3/4 c Tomato; Chopped, 1 Medium 1 x Blue Or Yellow Corn Tortilla 1 x Chips. * Chicken should be cut into 1/2-inch Cubes. ~------------------------------------------------------------------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Chicken Teriyaki Categories: Low-cal, Chicken, Main dish Servings: 2 2 T Teriyaki Sauce 1 T Water 2 x Cloves Garlic, minced 1/4 t Ground ginger 6 oz Chicken Breast halves * 1/4 t Sesame Seeds, toaster * boned, skinless chicken breast halves, cut into 3/4" wide strips For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain. Thread chicken, accordian-style, on two 10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender and no longer pink. Sprinkle with toasted sesame seeds. Microwave Directions: Prepare as above, except thread marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no longer pink. Give dish a half-turn every 2 minutes. ******************************************************* Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts with Curried Stuffing Categories: Low-cal, Chicken, Main dish Servings: 4 1/2 c Shredded Carrot 1/4 c Sliced Green Onion 1 t Curry powder (or less) 1 T Margarine 1/2 c Soft Bread Crumbs 2 T Raisins 1 T Water 4 x Med Chicken Breast Halves * 1/8 t Salt 1/4 t Paprika 1/4 c Low-fat Plain Yogurt 2 t Orange marmalade * 4 med (12 oz total) boned skinless chicken breast halves In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt. Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika. Bake, covered, 350 deg F, for about 25 minutes or till chicken is tender and no longer pink. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn yogurt mixture atop each piece of chicken. ************************************************************ Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73 mg cholesterol, 209 mg sodium, 363 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Chicken Rolls Categories: Low-cal, Chicken, Main dish Servings: 4 1/2 c Shredded lo-fat Mozzarella 2 1/2 oz Jar sliced Mushrooms, draine 1/4 c Plain low-fat Yogurt 1 T Snipped Chives 1 T Snipped Parsley 1 T Chopped Pimento 4 x Med Chicken Breast Halves * 1 T Fine dry Bread Crumbs 1/8 t Paprika 1 T Plain low-fat Yogurt * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutty Chicken Fingers Categories: Low-cal, Chicken, Main dish Servings: 5 1/3 c Cornflake crumbs 1/2 c Finely chopped Pecans 1 T Parsley flakes 1/8 t Salt 1/8 t Garlic powder 12 oz Chicken Breast Halves * 2 T Skim Milk * 12 ounces boned skinless chicken breast halves, cut into 1x3" strips In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1" baking pan. Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender and no longer pink. *********************************************************** per serving: 217 calories, 23 g protein, 7 g carbohydrates, 10 g fat, 59 mg cholesterol, 178 mg sodium, 245 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab-Stuffed Chicken Categories: Low-cal, Chicken, Main dish, Microwave Servings: 6 4 oz Crabmeat(or imitation) chop 1/4 c Water Chestnuts, chop finely 2 T Fine dry Bread Crumbs 2 T Mayonnaise or salad dressing 1 T Snipped Parsley 1/4 t Dijon-style Mustard 6 x Med Chicken Breast halves * 2 T White Wine Worcestershire * 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes. ******************************************************** Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Vegetable Casseroles Categories: Low-cal, Chicken, Main dish Servings: 2 1 1/2 c Zucchini, cut in 1/4" slices 1 x Small Onion * 1 x Sm Tomato, cut in thin wedge 2 T Sliced pitted ripe Olives 2 T Snipped Parsley 1 T Snipped fresh Basil ** 1/8 t Garlic powder 2 x Med Chicken Breast hlves *** 1 t Margarine * thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger and Peach Chicken Categories: Low-cal, Chicken, Main dish, Oriental Servings: 4 4 x Chicken Breast halves * 8 oz Can Peach slices, lite syrup 1 t Cornstarch 1/2 t Grated Gingerroot 1/4 t Salt 1/2 c Sliced Water Chestnuts,drain 2 c Hot cooked Rice 6 oz Pkg frozen Pea Pods, cooked * 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. ************************************************************** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Medaillons Categories: Low-cal, Chicken, Main dish Servings: 4 1 1/2 c Sliced fresh Mushrooms 2 T Shredded Carrot 2 T Sliced Green Onion 2 T Finely chopped Celery 2 1/2 t Lemon Juice 1/4 t Dried Thyme, crushed 1 x Tomato, peeled, seeded, chop 4 x Chicken Breast halves * 1/2 t Instant Chicken Bouillon 1 T Cornstarch 1/4 c Skim Milk * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce. *********************************************************** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fiesta Chicken, Low Cal Categories: Low-cal, Chicken, Main dish Servings: 6 8 oz Can Tomato Sauce 1/2 c Orange juice 1/2 c Finely chopped Onion 2 T Raisins 2 T Chopped Pimento 1/2 t Oregano, crushed 1/2 t Chili powder 1 x Clove Garlic, minced 12 oz Chicken Breast Halves * 2 t Cornstarch 1 T Water 1/4 c Snipped Parsley 3 c Hot cooked Rice Several dashes bottled Hot Pepper Sauce * 12 oz boned skinless chicken breast halves, cut into 1" pieces In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Chicken Kabobs Categories: Low-cal, Chicken, Main dish Servings: 4 2 T Water 2 T Olive oil or cooking oil 1/2 t Dried Tarragon, crushed 1/4 t Hot Pepper Sauce 2 T Lemon Juice 1/8 t Salt 1 x Clove Garlic, minced 2 x Med Zucchini, cut in 1" piec 1 x Med green/Sweet Red Pepper 12 ounces boned skinless Chicken Breast Halves, cut into 1" cubes For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently. Cut green or sweet red pepper into 1" squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5" from heat about 8 minutes or till chicken is tender and no longer pink; turn once and brush with marinade. Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 72 mg cholesterol, 83 mg sodium, 441 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Marsala Categories: Low-cal, Chicken, Main dish Servings: 4 1 1/2 c Sliced fresh Mushrooms 2 T Sliced Green onion 2 T Water 1/4 t Salt 1/4 c Dry Marsala or dry Sherry 4 medium (12 oz total) boned skinless Chicken Breast Halves Place 1 piece of chicken, boned side up, between 2 pieces of plastic wrap. Pound with a meat mallet till 1/4" thick. Repeat with all breasts. Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2-3 minutes or till tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves. Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat till mushrooms are tender and most of the liquid has evaporated (about 3 minutes.) Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. ************************************************************* Per serving: 161 calories, 27 g protein, 2 g carbohydrates, 3 g fat, 72 mg cholesterol, 191 mg sodium, 337 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lime-Sauced Chicken Categories: Low-cal, Chicken, Main dish Servings: 4 1/2 x Of a medium Lime 3/4 c Apple juice or cider 2 t Cornstarch 1/2 t Dry instant Chicken Bouillon 4 med (12 oz total) boned skinless Chicken Breast Halves Spray a large skillet with Pam. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut peel into thin strips; set aside. Squeeze 1 Tblspn juice from lime. Combine lime juice, apple juice, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some sauce over each serving. Garnish with reserved lime peel. Pass remaining sauce. ***************************************************************** Per serving: 170 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 72 mg cholesterol, 111 mg sodium, 277 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Chicken Oregano Categories: Chicken Servings: 4 4 ea Chicken breast 1 ea Garlic clove; quartered 1 x ----marinade---- 1/3 c Lemon juice 1/3 c Olive oil 1 x Salt & pepper to taste 3 T Oregano; fresh or 1 tbsp dr 1 x ----basting ingredients---- 5 T Butter; melted 1/3 c Lemon juice 3 T Oregano; fresh or 1 t dried Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Champagne Chicken Categories: Poultry, Main dish Servings: 6 3 ea Chicken breast/boned/skinned 2 T Olive oil 2 T Butter 1/4 c Champagne; dry 1/2 c Heavy cream 3 T Tarragon; fresh (1 t dry) 1 x Salt & freshly ground pepper 1 x ----optional ingredients---- 6 ea Prosciutto slices/paper thin 3 ea Shallots; finely chopped 1 T Butter or margarine *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cordon Bleu Categories: Poultry Servings: 6 6 ea Chicken breasts 6 ea Swiss cheese slices 6 ea Ham slices 3 T Flour 1 t Paprika 6 T Butter 1/2 c Dry white wine 1 t Chicken bouillon 1 T Corn starch 1 c Whipping cream Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Milanese Categories: Chicken Servings: 4 4 ea Chicken breast halves; skin 3/4 c Parmesan; freshly grated 2 T Parmesan; freshly grated 3/4 c Breadcrumbs; fresh white 1 T Parsley; minced fresh 1/8 t Salt 1/8 t Pepper; freshly ground 1 ea Egg 1/2 c Milk 2 c Olive oil 2 T Butter; unsalted 2 T Lemon juice; fresh 1 ea Lemon; quartered 1 x Parsley springs; fresh Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pot Pie Categories: Penndutch, Chicken Servings: 1 1 ea Chicken 4 ea Potato 3 ea Onion 1 x Salt & pepper 1 x *pastry Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper. Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roast Chicken Categories: Penndutch, Chicken Servings: 1 1 ea Chicken ** 1 ea *bread stuffing recipe 1 x Salt & pepper 1 x Butter 1 c Sour cream ** 4 to 5 lb roasting chicken Thoroughly clean and wash the chicken. Rub inside and out with salt and pepper mixed together. Then rub the inside of the chicken generously with butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven (400-F) and roast about 2 hours, basting about every 15 minutes with spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour can be added to the liquid in pan after chicken is roasted. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pate Categories: Low-cal, Chicken, Appetizers Servings: 6 1 1/2 c Chicken Breast,cooked,minced 8 oz Neufchatel Cheese, softened 3 T Chopped Onion 2 T Dry Sherry 2 T Mayonnaise (diet) 2 t Lemon juice 1/4 t Hot sauce 1/8 t Ground Nutmeg 1 ds Paprika Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chilled Chicken with Dill Sauce Categories: Low-cal, Chicken, Barbq Servings: 8 8 x Boneless Chicken Breast * 1/2 c Italian salad dressing (diet 2 T Water 1 T Lime juice 1 T White wine vinegar 1 x Clove Garlic, crushed 8 x Lime wedges ---------------------------------DILL SAUCE--------------------------------- 1/2 c Plain low-fat Yogurt 1/4 c Low-fat Cottage Cheese 1 1/2 t Lime juice 1 1/2 t Chopped Green Onion 1/2 t Dried whole Dillweed 1/8 t White pepper * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Fruited Chicken Categories: Low-cal, Chicken Servings: 4 1/4 c Dried Apricot halves, 1/4ed 1/4 c Chopped red onion 2 T Dry White Wine 2 T Unsweetened Orange juice 1 1/2 t Red wine Vinegar 2 c Chicken Breast (chop, cooked 1/2 c Orange segments(coarse chopp 1/2 c Seedless Red or Green Grapes 1/4 c Sliced Almonds, toasted 1/4 c Chopped fresh Parsley 1/4 t Pepper 1/8 t Salt 1 ds Red pepper 4 x Leaves Red Leaf Lettuce Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Vegetable Pot Pies Categories: Low-cal, Chicken, Main-dish Servings: 6 12 oz Chicken Breast halves 2 1/2 c Water 2 x Med Baking potatoes * 1/2 c Chopped Celery 1 t Dry Chicken Bouillon powder 10 oz Pkg frzn Mixed Vegetables 2 T Unsalted Margarine 2 T Flour 1 c Skim Milk 1 t Poultry seasoning 4 oz Can drained sliced Mushrooms -----------------------------------CRUST----------------------------------- 1 c Flour 1 t Baking powder 1/4 t Salt 1 T Plus 1 1/2 t Margarine 1/2 c Nonfat Buttermilk * peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Chicken Popovers Categories: Low-cal, Chicken Servings: 6 2 c Water 18 oz Skinned Chicken Breast halve 1 x Lge Carrot, scraped, sliced 1 x Sm Onion, sliced 1 x Sm Onion, chopped 1 1/4 c Flour, divided 1/4 t Dried Tarragon 1 3/4 c Skim Milk, divided 1/2 c Plain low-fat Yogurt 1/4 c Dry white Wine (or Chablis) 1/2 c Frzn English Peas, thawed 2 T Chopped Pimento 1/4 t Salt 2 x Eggs Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Chicken Dinner Categories: Low-cal, Chicken, Indian Servings: 6 2 1/2 c Water 1 c Brown Rice, uncooked 1 1/2 t Chicken bouillon powder 6 x Chicken breast halves * 2 1/2 c Water 1/2 t Curry powder 1/4 t Salt 2 c Unsweetened Orange juice 2 T Cornstarch 2 T Dry Sherry 1 t Groung Ginger 1 t Grated Orange rind 2 c Diagonally sliced Celery 1 x Lg sweet Red Pepper ** 1 x Lg Green Pepper ** * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tropical Chicken Kabobs Categories: Low-cal, Chicken, Barbq Servings: 6 1/3 c Lime Juice 1 T Vegetable oil 1 T Honey 6 x Chicken Breast Halves * 12 x Pearl Onions, peeled 1 x Lg Green Pepper ** 1 x Papaya, peeled ** 1 1/2 c Fresh Pineapple Chunks * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Saffron Chicken Categories: Low-cal, Chicken Servings: 6 6 x Chicken Breast halves * 1/4 t Ground Pepper 1 x Med Onion, sliced 1 x Clove garlic, minced 1/2 lb Fresh Mushrooms, sliced 1 c Water 2 t Paprika 1 t Dry Chicken Bouillon powder 1/2 t Saffron threads (or Tumeric) 1 c Frzn English Peas 2 T Sliced Ripe Olives (pitted) 1/4 c Skim Milk 1 T Cornstarch 2 T Water 3 c Hot cooked long-grain Rice * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Lime Chicken Categories: Low-cal, Chicken, Barbq Servings: 6 1/4 c Chopped fresh parsley 1/2 t Freshly ground pepper 1/2 t Grated Lime rind 2 T Lime juice 1 c Dry White Wine (or Chablis) 6 x Chicken breast halves * * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crispy Mustard Chicken Categories: Low-cal, Chicken Servings: 4 2 T Mayonnaise (diet) 2 T Prepared Mustard 1/4 c Wheat germ 1/3 c Fine, dry Bread Crumbs 1/2 t Ground Thyme 1/4 t Salt 4 x Chicken Breast halves * * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey-Baked Chicken Categories: Low-cal, Chicken Servings: 6 3 lb Broiler/fryer Chicken,skined 3/4 c Shredded yellow Squash 3/4 c Shredded Zucchini 1/2 c Finely chopped Onion 1/2 c Finely chopped Celery 1 1/4 c Toasted,wholewheat Breadcrum 1 x Clove Garlic, crushed 1 x Egg, beaten 1/4 c Chopped Pecans 1/4 t Salt 1/4 t Pepper 3 T Unsweetened Apple Juice 2 T Honey Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Chicken-Stuffed Peppers Categories: Low-cal, Chicken Servings: 4 4 x Lg sweet red Pepper 1 T Sesame oil 1 x Clove garlic, minced 1 t Minced fresh Gingerroot 1/2 c Finely chopped Carrots 1/4 c Thinly sliced Green onions 1 c Finely chopped Chicken * 1 c Cooked regular Rice 1/2 c Frzn English Peas, thawed 1 x Egg, beaten 1 T Plus 1 1/2 t Soy sauce 1/8 t Salt * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Etouffee Categories: Low-cal, Chicken Servings: 8 1 x Lg Onion, chopped 1 x Sm Green Pepper, chopped 1/2 x Sm Sweet Red Pepper, chopped 2 x Stalks Celery, chopped 1 x Clove garlic, minced 2 T Margarine 2 T Flour 3 c Chopped,cookd Chicken Breast 3/4 c Water 3/4 t Dry Chicken bouillon powder 1/2 t Dried whole Thyme 1/4 t Salt 1/4 t Red pepper 1 ds Hot sauce 2 c Hot cooked parboiled Rice 1 T Chopped fresh Parsley Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crispy Chicken Drumsticks Categories: Low-cal, Chicken Servings: 4 8 x Chicken Drumsticks,skinned * 1 1/2 c Dry whole wheat Breadcrumbs 1/4 c Grated Parmesan Cheese 2 T Minced fresh Parsley 1/4 t Garlic powder 1/8 t Pepper 1/3 c Skim Milk * about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scampi-Style Chicken Thighs Categories: Low-cal, Chicken Servings: 4 4 x Skinned Chicken Thighs * 1/3 c Fresh squeezed lemon juice 2 T Minced fresh Parsley 2 T Dry White Wine (or Chablis) 1 T Margarine, melted 1 T Olive oil 1 x Clove Garlic, minced 1/8 t Onion powder 1/8 t Paprika * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot Chicken Thighs Categories: Low-cal, Chicken Servings: 6 1/2 c Apricot nectar 1/4 c Dry sherry 2 T Soy sauce 1 T Lemon juice 1 T Prepared Mustard 1/2 t Ground Ginger 6 x Chicken thighs(2 lb),skinned 12 x Dried Apricot halves Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Thighs Marengo Categories: Low-cal, Chicken Servings: 6 6 x Chicken Thighs(2 lb),skinned 1/2 t Salt 1/4 t Pepper 2 t Olive oil 1 c Sliced fresh Mushrooms 4 x Green onions, sliced 1 x Clove Garlic, minced 1/2 c Dry White Wine (or Chablis) 1/4 t Dried whole Thyme 2 x Med tomatoes, cut in wedges 1 T Minced fresh parsley Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: AJAM GORENG DJAWA (Fried Chicken with Spices) Categories: Chicken, Indonesian Servings: 6 1 ea Chicken, frying; cut up 2 ea Chilies; split 1 ea Onion, small; sliced 2 T Coriander seed, ground 1 T Caraway seed, ground 1 T Turmeric 1 x Salt 2 T Tamarind juice 2 T Brown sugar 1 c Coconut milk 1 x Oil Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed. Heat oil and deep fry chicken until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LIME CHICKEN Categories: Chicken, Indonesian, Main dish Servings: 6 6 ea Chicken thigh 2 T Oil 1 ea Onion, med; chopped 2 ea Garlic clove; crushed 1/4 t Thai chile, dried; crushed 1 t Cumin, ground 1 t Coriander, ground 1/2 t Turmeric 2 T Soy sauce 1 x Lime wedges Calories per serving: 357 Fat grams per serving: 6 Approx. Cook Time: 0:30 Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Salad Categories: Salads, Spreads, Chicken Servings: 1 1 ea Small sweet pickle 1 ea 1-inch piece onion 1 ea Cooked chicken breast, cubed 1/3 c Mayonnaise 1/2 t Sugar 1 ds Salt 1 ds Pepper Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Harvest Cornish Hens Categories: Main dish, Poultry Servings: 8 4 ea 1 3/4 lb. fresh or frozen ro 1 x Salt 1 x Pepper 2 T Olive or salad oil 1 t Dried parsley flakes 1/4 t Dried thyme leaves 1 T Butter or margarine 1 ea 10-oz bag carrots, sliced 1/ 1 ea 10-oz container brussel spro 1 ea 12-oz. package mushrooms, sl 1 x Milk 1 T All-purpose flour 1 t Chicken-flavor instant bouil 1 x Parsley sprigs for garnish Calories per serving: 435 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Real Sauce A La King Categories: Sauces, Chicken, Poultry Servings: 1 4 T Butter 1/4 c Flour 1/2 t Salt 1/4 t Pepper 1 1/2 c Milk 3/4 c Light cream 1/4 c Finely chopped green pepper 2 ea Pimientos, chopped 1/2 c Sliced fresh mushrooms 2 ea Egg yolks 2 T Dry sherry In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Chicken Breasts in Raspberry Vinegar Marin Categories: Poultry, Main dish Servings: 6 4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Marbella Categories: Italian, Casseroles, Main dish, Poultry Servings: 16 4 ea 2.5 lb chickens, quartered 1 ea Head garlic, peeled, pureed 1/4 c Dried oregano 1 ea Salt and pepper to taste 1/2 c Red wine vinegar 1/2 c Olive oil 1 c Pitted prunes 1/2 c Pitted, grn Spanish olives 1/2 c Capers with a bit of juice 6 ea Bay leaves 1 c Brown sugar 1 c White wine 1/4 c Italian parsley, or cilantro In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prumes, olives, capers and juice, and bay leaves. Cover and let marinater, refrigerated, overnight. Preheat overn to 350 F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 min to 1 hr, basting frequently with pan juices. Chicken is donw when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a ffew spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamed Fish and Spinach Categories: Low-cal, Fish, Main dish, Barbq Servings: 4 16 oz Pkg frzn Fish Fillets,thawed 1/2 c Chopped Onion 1 x Clove Garlic, minced 1 T Olive or vegetable Oil 1/4 c Dry White Wine 1/4 t Dried Tarragon or Basil 1/8 t Salt 1/8 t Pepper 10 oz Pkg frozen chopped Spinach * 1 x Green or Sweet Red Pepper ** * thawed and well drained ** cut into thin strips Cut block of fish crosswise into 4 equal pieces. In a small skillet, cook onion and garlic in hot oil till tender. Remove from heat. Stir in wine, tarragon or basil, salt, and pepper. Return to heat and boil gently about 2 minutes or until most of the liquid has evaporated. Remove skillet from heat and set aside. Place 1/8 of the spinach on four 12x18" pieces of heavy foil. Place 1 portion of fish on each portion of spinach. Spoon onion mixture evenly over fish. Top with remaining spinach and the green pepper strips. Bring up long edges of foil and, leaving a litle space for steam expansion, seal tightly with a double fold. Then fold short ends to seal. Grill foil packets, seam side up, directly over medium coals about 20 minutes or till fish flakes easily when tested with a fork. Turn packets over twice. ********************************************************** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus Shrimp and Scallops Categories: Low-cal, Fish, Barbq Servings: 4 1/2 lb Fresh or frozen Scallops 1 t Finely shredded Orange Peel 1/2 c Orange juice 2 T Soy Sauce 1 t Grated Gingerroot 1 x Clove garlic, minced 1/4 t Ground Red Pepper 12 x Fresh or frozen Pea Pods 1 x Orange, cut in 8 wedges 12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total) Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. *********************************************************** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Flank Steak Categories: Low-cal, Barbq, Steak Servings: 6 1/4 c Chopped onion 1 x Clove Garlic, minced 1/2 t Chili powder 1 T Margarine 1/2 c Tomato sauce 2 T Vinegar 1 T Honey 1/4 t Salt 1/4 t Pepper 1 1/2 lb Beef flank Steak, 3/4" thick For sauce, in a small saucepan cook onion, garlic, and chili powder in margarine till tender. Stir in tomato sauce, vinegar, honey, salt, and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or till slightly thickened. Meanwhile, trim fat from flank steak. Score steak diagonally into diamonds on both sides. Brush with sauce. Grill steak on uncovered grill directly over medium coals for 7 minutes. Turn and grill to desired doneness, allowing 5-7 minutes more for medium. Brush occasionally with the remaining sauce. To serve, thinly slice the flank steak across the grain. Broiling Directions: Place meat on the unheated rack of a broilerpan. Broil 3" from heat for 6 minutes. Turn and broil to desired doneness, allowing 6-8 minutes more for medium. Brush occasionally with sauce. ************************************************************ Per serving: 240 calories, 21 g protein, 5 g carbohydrates, 14 g fat, 58 mg cholesterol, 304 mg sodium, 436 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garden Burgers Categories: Low-cal, Barbq, Meats Servings: 4 1 x Egg White 1/4 c Fine dry bread Crumbs 1/4 c Finely shredded Carrot 1/4 c Finely chopped Onion 1/4 c Finely chopped Green Pepper 1/2 t Salt 1/8 t Pepper 2 T Grated Parmesan Cheese 1 lb Ground Turkey or Lean Beef 1 x Med Tomato, sliced In a large bowl combine egg white and bread crumbs.(if using beef, stir in 2 T water) Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4" thick patties. Spray a cold grill rack with Pam. Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more. *********************************************************** Per serving: 290 calories, 23 g protein, 8 g carbohydrates, 18 g fat, 79 mg cholesterol, 441 mg sodium, 351 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Strawberry Cupcakes Categories: Fruits, Cakes Servings: 24 1 3/4 c All-purpose Flour 1 t Baking Soda 1 c Sugar 1/2 c Chopped Walnuts 2 x Eggs 1/2 c Vegetable Oil 1/2 t Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries* * or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Simple Strawberry Cobbler Categories: Fruits, Cakes Servings: 6 4 c Sliced fresh Strawberries 1 c All purpose Flour 1/2 t Baking Powder 1 c Sugar 1 x Egg, beaten 1/4 c Butter or margarine Whipped topping, or vanilla ice cream """"""""""""""""""""""""""""""""""""""""""""""""" Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Crisp Categories: Fruits, Cakes Servings: 6 1 c Uncooked Oatmeal 1 c All purpose Flour 1 c Brown Sugar 1/4 c Chopped Walnuts 1/2 c Butter or margarine 1/2 c Sugar 3 c Sliced fresh/frzn Strawberry Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Rice-Cream Categories: Fruits, Desserts Servings: 6 1 c Uncooked Rice 3 c Milk 1/2 c Sugar 2 x Beaten Eggs 1 t Vanilla 1/2 c Heavy cream, whipped * 1 1/2 c Sliced fresh/frzn Strawberry * whip heavy cream with additional 1/4 t vanilla Place rice and milk in top of double boiler or in pan over boiling water. Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Nut Drops Categories: Fruits, Desserts Servings: 40 1 c Sugar 1/2 c Butter or margarine 1 t Almond extract 1 x Egg 2 c All purpose Flour 1 t Baking Powder 1/2 t Baking Soda 1 c Sweet Strawberries, mashed * 1/2 c Chopped Walnuts 3/4 c Confectioner's Sugar * or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside. Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-45. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Patch Pie Categories: Fruits, Pies Servings: 8 ---------------------------MERINGUE CRACKER CRUST--------------------------- 3 x Egg Whites 1 c Sugar 1/8 t Mace 1 t Vanilla 12 x Soda crackers, crushed 1 t Baking Powder 3/4 c Chopped Walnuts -----------------------------STRAWBERRY FILLING----------------------------- 1 1/2 c Fresh Strawberries, crushed 1/4 c Sugar 1 t Lemon peel 1 x Envelope unflavored Gelatin 1/4 c Cold water 30 x Whole, fresh Strawberries MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and mace; add 1 T at a time to egg whites, beating well after each addition. Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool. (This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold water in pan. Heat gently to melt the gelatin. Add to crushed berry mixture. Chill until mixture begins to thicken. Spread half the mixture over the bottom of cooled crust. Add enough whole berries, stem end down and close together, to fill pie. Carefully spoon remaining crushed berry mixture around whole berries. Chill until firm. Serve with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Tea Snow with Strawberry Sauce Categories: Fruits, Desserts Servings: 8 ------------------------------------SNOW------------------------------------ 1 x Envelope Unflavored Gelatin 3/4 c Sugar 1/4 t Salt 1 c Boiling water 3 T Instant Tea, lemon flavored 1/3 c Lemon Juice 1 t Grated Lemon rind 2 x Egg Whites ------------------------------STRAWBERRY SAUCE------------------------------ 1 1/2 c Halved Strawberries 1/3 c Sugar 1/2 c Currant Jelly(or lemon jelly 2 t Cornstarch 1 T Cold water SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water and stir until gelatin as completely dissolved. Mix in tea, lemon juice and rind. Chill, stir occasionally until thickened and mixture mounds when dropped from a spoon. Add egg whites to thickened gelatin. Beat at high speed until mixture begins to hold its shape, about 10 minutes. If kitchen is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly; bring to a boil. Mix cornstarch with cold water. Add to strawberries and cook, stirring constantly until clear. Chill, serve over snow. Pair this delectable dessert with a pitcher of iced tea, garnished with a lemon slice or sprig of hot tea. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ultimate Strawberry Cheesecake Categories: Fruits, Cheesecakes Servings: 12 1 1/4 c Graham Cracker crumbs (fine) 1 lb Cottage Cheese, small curd 16 oz Softened Cream Cheese 1 1/2 c Sugar 4 x Eggs 1/2 c Cornstarch 2 T Lemon juice 1/2 c Margarine or butter 1 pt Dairy Sour cream ------------------------------STRAWBERRY GLAZE------------------------------ 1 T Cornstarch 1/4 c Water 1/3 c Light Corn Syrup 1/4 c Crushed Strawberries 1 t Lemon juice 1 ds Red food coloring(if desired Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Shortcake Categories: Fruits, Cakes Servings: 6 3/4 c Whole Wheat Flour 3/4 c Unbleached White Flour 1 1/2 t Baking Powder 1/2 t Salt 1/3 c Plus 3T Brown Sugar (packed) 2 T Butter, melted 3/4 c Low-fat Milk 1 pt Strawberries * * Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional) '''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown. In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry-Cream Crepes Categories: Fruits, Desserts Servings: 6 4 c Sliced fresh Strawberries 2 T Sugar 14 oz Can Sweetened Condensed Milk 1/4 c Lemon Juice 1/2 c Heavy cream, whipped 12 x Dessert Crepes 12 x Whole Strawberries to garnis Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Frozen Yogurt Categories: Fruits, Desserts Servings: 4 2 t Gelatin 3 T Milk 1 c Plain Yogurt 2 T Sugar 1/8 t Salt 1/8 c Sieved frozen Strawberries 1 1/2 T Lemon Juice 1/2 c Whipping cream, whipped Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberries Yogurt San Remo Categories: Fruits, Desserts Servings: 4 1 pt Fresh Strawberries * 3 T Sugar -------------------------------YOGURT TOPPING------------------------------- 3 x Egg yolks 1/3 c Sugar 1 t Vanilla 1 ds Nutmeg 1 T Brandy 2 c Plain Yogurt ----------------------------------GARNISH---------------------------------- 2 T Sliced Almonds 1/4 c Chocolate shavings/sprinkles * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Cream Pie Categories: Fruits, Pies Servings: 8 1 x 9" Pastry Shell 1/3 c Flour 1/2 c Sugar 2 c Milk 3 x Small Egg Yolks 1/2 t Vanilla 1 T Firm Butter 1 1/2 c Strawberries Bake and cool pastry shell. Blend flour and sugar in heavy saucepan. Slowly stir in 1 cup milk until smooth. Add rest of milk; cook and stir over direct heat until mixture boils and thickens [be careful of boil-overs!]. Stir 1/2 cup of hot mixture into well-beaten egg yolks; stir together. Pour back in saucepan; cook and stir 2 minutes. Remove from heat; stir in vanilla and butter. Pour half of mixture in pie shell. Layer strawberries; pour remaining mixture on top. Cool and serve. Yields 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Lime Pie Categories: Fruits, Pies Servings: 8 1 x Baked 9" Pie Shell 2 x Envelopes unflavored Gelatin 6 oz Can frzn Limeade concentrate 1/3 c Sugar 1 t Grated Lime rind 1 c Diced Strawberries 1 c Whipping cream, whipped 1 ds Green food coloring Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Mousse Categories: Fruits, Desserts Servings: 8 1 qt Strawberries, washed, hulled 3/4 c Suagr 1/2 c White Wine 1/2 c Cold water 1/2 c Boiling water 2 c Heavy cream, whipped 2 x Envelopes unflavored Gelatin Reserve several berries for garnish. Press remaining berries through a fine sieve [I used a blender]. Add sugar and wine; stir well; chill. Soften gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very lightly oil one.) Chill at least 3 hours. Yield 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb-Strawberry Dessert Sauce Categories: Fruits, Sauces Servings: 8 3 c 1" pieces fresh Rhubarb 1 c Sugar 1 c Halved fresh Strawberries 1 T Cornstarch 2 T Water Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil. Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until strawberries are tender, 2-3 minutes. Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Chill in refrigerator until serving time. Yield 3 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Shake Categories: Fruits, Beverages Servings: 2 1/2 c Strawberries (or more) 2 T Honey 1 c Cold Milk 1 c Plain Yogurt 2 x Whole Strawberries Puree 1/2 cup strawberries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Glace Pie Categories: Fruits, Pies Servings: 8 1 x 9" Baked Pie Shell 6 c Fresh Strawberies (1 1/2 qt) 1 c Sugar 3 T Cornstarch 1/2 c Water 3 oz Cream cheese, softened Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of cooked pie shell. Fill shell with remaining sliced berries; pour cooked berry mixture over top. Chill at least 3 hours or until set. VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries. To prevent peaches from darkening, use lemon juice or ascorbic acid mixture. Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Macaroni and Cheese with Vegetables Categories: Main-dish, Pasta, Cheese, Vegetables Servings: 6 8 oz Pasta (bow-ties or ribbed) 3 T Margarine, divided 1 T Unbleached Flour 1/2 c Vegetable stock 3/4 c Milk 1/2 c Grated Cheddar cheese (2 oz) 1/2 c Grated Parmesan cheese(2 oz) 1 T Chopped fresh parsley 1 t Basil 1/4 t Paprika 1/4 t Black Pepper 2 c Broccoli florets 1 x Med sweet red pepper,chopped 1 c Sliced Mushrooms (3 oz) 2 x Scallions, sliced Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Macaroni Parmesan Categories: Main-dish, Pasta, Cheese Servings: 4 8 oz Macaroni noodles 3 T Margarine 1/2 c Grated Parmesan cheese(2 oz) 1 x Italian Plum Tomato, chopped 2 T Minced fresh Basil(2 t dried 2 T Chopped fresh Parsley 1 ds Freshly ground black pepper GARNISH: broccoli florets, optional Bring large pot of water to boil; cook pasta until al dente. When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets. VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Maline's Health Salad Categories: Salads, Vegetables Servings: 5 1 x Med head cabbage, shredded 3 x Carrots, sliced thin 1 x Green pepper, sliced thin 2 x Cucumbers, peeled & diced 1/2 c Sugar 1/4 c Water 1/2 c Oil 1 x Lg Onion, sliced thin 3/4 c Vinegar 1/4 t Salt Mix liquids. Add vegetables and let stand in fridge overnight. Delicious! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nancy's Sesame Chicken Categories: Main-dish, Chicken, Oriental Servings: 2 2 x Chicken cutlets 2 T Sesame Oil 2 t Sugar 2 t Tobasco sauce (to taste) 1 x Flour Marinate chicken cutlets in sesame oil, sugar, and tobasco sauce. Dredge in flour. Spray med skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Delicious served with Nancy's Sesame Noodles! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nancy's Sesame Noodles (cold) Categories: Pasta, Side dishes, Oriental Servings: 2 4 T Peanut Butter 3 t Water (see directions) 2 t Sesame oil 1 ds Soy sauce 1/2 t Sugar 1 ds Tobasco, to taste 3 c Cooked Spaghetti noodles Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Eggplant Souffle Categories: Vegetables, Side dishes Servings: 5 2 T Butter 1 x Med Onion, finely chopped 1 x Med stalk celery, diced 2 x Cloves Garlic, minced 1 T Unbleached white Flour 2 T Minced fresh parsley 1 T Minced fresh basil 1/2 t Dried Thyme 1/2 c Whole or low-fat Milk 1 x Lg Eggplant , peeled & diced 1/2 c Fresh, soft bread crumbs 1 c Grated white cheese * 3 x Eggs, separated, room temp. 1 ds Cayenne pepper * firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Stuffed Eggplant Categories: Side dishes, Vegetables Servings: 4 2 T Safflower oil 1 x Lg Onion, finely chopped 1 x Lg stalk Celery,chopped fine 2 x Cloves Garlic, minced 1 x Sm green bell Pepper, diced 2 x Med Eggplants (1 lb each) 1 T Chopped fresh Basil 1/4 c Chopped fresh Parsley 1/2 t Dried Thyme 1 ds Cayenne pepper 1/2 c Dry whole-grain Bread Crumbs 1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if necessary.) """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" Preheat oven to 375 deg F. Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Categories: Microwave, Soups, Low-cal Servings: 6 1/2 c Thinly sliced Celery 1/2 c Thinly sliced Carrot 3/4 c (1 lg) Potato, cut 1" pieces 1 x Clove Garlic, minced 16 oz Can Tomatoes, undrained 1 c Thinly sliced Zucchini 1/2 lb Green Beans,cut in 1" pieces 1/2 c Broken Spaghetti 3 c Hot Water 2 t Instant Beef Bouillon powder 1 t Basil leaves 1 T Parsley Flakes In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Noodle Soup Categories: Microwave, Soups, Low-cal Servings: 8 3 lb Chicken pieces 6 c Hot water, divided 2 x Lg stalks Celery, thin slice 1 c Med Carrots, thin sliced 1/2 t Dried Basil 1/4 t Rosemary 1/4 t Pepper 1 t Salt, (opt.) 1/2 c Thin Egg Noodles In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbequed Shrimp and Chicken Categories: Poultry, Main dish, Barbeque, Shrimp Servings: 2 1 t Minced Garlic 1/2 t Onion Powder 1/2 t Ground Cumin 1/4 c Melted Butter 1/2 lb Medium Shrimp 1 lb Boneless Chicken Breast powder, cumin and melted butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Wine and Herbs Categories: Poultry, Main dish Servings: 4 1 x Frying Chicken 1/2 t Oregano 1/2 t Basil 1 c Dry White Wine 1/2 t Garlic Salt 1/2 t Salt 1/4 t Pepper pieces on all sides. Pour off excess oil. Add wine and seasonings. Cover and simmer for 30 to 40 minutes or until chicken is tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sunday Chicken Categories: Poultry, Main dish Servings: 6 2 x Frying Chickens 1 cn Cream of Mushroom Soup 1 pk Wild and Long Grain Rice 1 cn Water 1/3 c Dry White Wine 1/2 c Instant Rice 1 pk Dry Onion Soup Mix pan; wild rice, instant rice, mushroom soup, water, wine and half the onion soup mix. Arrange chicken pieces on top of rice mixture and sprinkle with remaining onion soup mix. Cover dish tightly with heavy foil. Bake for 2 1/2 hours at 350 degrees. Do not peek. When done, you may add a little water or wine if rice is too dry. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Kiev Categories: Poultry, Main dish Servings: 4 4 x Chicken Breasts 2 x Eggs, beaten 2 T Water 2 T Parsley, snipped 1/2 c Flour 2 T Chopped Green Onions 1/2 c Bread Crumbs 1/4 lb Butter thick. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley between breasts. Roll each up into a log and secure with a toothpick. Mix eggs and water. Roll each log in flour, then dip in egg and cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375 degrees for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pollo con Queso en Tortilla Categories: Mexican, Poultry, Main dish Servings: 8 1/2 c Shortening 2 c Flour 1 t Salt 3/4 t Baking Powder 3/4 c Water (Approximate) 4 c Cooked Chicken, cut up 1 cn Cream of Chicken Soup 1 c Dairy Sour Cream 4 oz Can Green Chilies, chopped 1/2 c Onion, finely chopped 2 c Grated Monterrey Jack Cheese 1/4 c Sliced Green Onions w/ tops mixture resembles fine crumbs. Stir in water with fork, a little at a time, until dough leaves side of bowl and can be handled. Turn onto lightly floured surface and knead until smooth, 10 or 12 times. Cover and let stand about 15 minutes. and place in ungreased 11x7x1-1/2 inch baking dish. Unfold dough. Spread chicken over dough, but not quite to ends. Heat oven to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies and onion. Heat over medium heat, stirring occasionally, until hot. Pour over chicken. Sprinkle with cheese and green onions. Fold dough over filling to center of dish. Pinch dough together at ends to seal. Cut slits in top. Bake until crust is golden brown, 45 to 50 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Grits (white or yellow) Categories: Cereals Servings: 3 1 c NORA MILL stone ground grits 1 1/2 c Water 1/3 t Salt Put salt in water and bring to boil. Slowly stir in grits and return to boiling point. Reduce to low heat and simmer, covered, for 20 minutes, stirring occasionally. Serve hot. Top with a pat of butter and a little milk if desired. (Note: amount of water can be increased as needed; Nora Mill Grits are medium ground.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Whole Wheat Biscuits Categories: Breads Servings: 24 4 c NORA MILL whole wheat flour 1 c Plain white flour 3/4 c Shortening 3 T Sugar 1 t Salt 1/2 c Water 1 T Baking powder 2 c Buttermilk 1 t Baking soda 1 T Dry yeast Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add shortening to sifted ingredients and blend well with hands. Add buttermilk and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes. Biscuit Roll can be refrigerated for up to two weeks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Buckwheat Buttermilk Pancakes Categories: Cakes Servings: 8 1 1/2 c NORA MILL buckwheat flour 3 T NORA MILL whole wheat flour 1 t Dry yeast 1 c Lukewarm water 1 c Buttermilk 1/2 t Salt Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and salt, then mix well. Let set overnight. Bake the next day on a hot griddle. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Whole Wheat Pancakes Categories: Cakes Servings: 8 1 1/2 c NORA MILL whole wheat pc mix 2 ea Eggs (3 for richer pancakes) 1 1/4 c Buttermilk (milk is okay) 2 T Melted butter or margarine Beat eggs in a bowl until well mixed. Add in buttermilk (or milk) and butter. Add mix and stir until dry ingredients are just moistened; leave the batter a little lumpy. Bake pancakes on hot greased griddle; hot enough to make a drop of water dance on the surface before evaporating. Turn just once when pancakes begin to lose their gloss and bubbles are starting to burst. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Whole Wheat Muffins Categories: Breads Servings: 12 2 c NORA MILL whole wheat m. mix 2 ea Eggs 1 c Buttermilk (milk is okay) 1/2 ea Melted butter or margarine Preheat oven to 475 degrees F. Grease muffin tins. Beat eggs and butter- milk (or milk). Then add in butter. Stir in mix (do not over mix, leave it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins should be firm and pulling away from the sides of pan. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Buttermilk Corn Bread Categories: Breads Servings: 8 1 1/2 c NORA MILL buttermilk cb mix 1 c Buttermilk 1 ea Egg 2 T Liguid shortening Beat egg until light, add buttermilk and shortening. Mix this together, then add NORA MILL mix. Blend until lumps are gone. Pour into well greased pan. Bake at 450 degrees F. for 20-25 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New England Baked Beans (the real thing) Categories: Main dish Servings: 8 3 t Vinegar 3 t Molasses 1 1/4 t Ginger 2 t Dry Mustard 1 c Sugar 1/3 lb Salt Pork or 8 slices bacon 1 T Catsup 6 ea Small Onions quartered 1/4 t Salt Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Clam Casserole Categories: Main dish, Fish Servings: 4 32 ea RITZ crackers 2 1/2 c Minced clams w/juice 2 ea Eggs (beaten) 1/2 c Milk 10 oz Can of cream Mushroom soup Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Parker House Rolls Categories: Breads Servings: 6 1 pt Milk 4 T Shortening 2 T Sugar 2 1/2 pt Flour 1 t Salt 1 x Yeast cake Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Hampshire Maple Syrup Pie Categories: Pies, Desserts Servings: 8 1 c Maple Syrup ( N.H. prefered) 1 c Hot water 1 t Butter 3 T Cornstarch 2 ea Egg whites 2 ea Egg yolks 1 x Pinch salt 1 T Maple syrup 1 x Chopped Nuts Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Hermits Categories: Cookies, Desserts Servings: 10 1/2 c Sugar 1/4 c Butter 1 x Egg 3 c Flour 1 1/2 t Baking Soda 1/2 t Salt 1 t Cloves 1 t Cinnamon 1 t Ginger 1/4 c Molasses 1/4 c Water 1 c Raisins 1 c Chopped Nuts cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kennebunk Relish (surely from Georges family) Categories: Relishes Servings: 10 2 lb Green Tomatoes 2 lb Red Tomatoes 1 ea Head Cabbage 2 ea Green hot peppers 2 ea Sweet red peppers 1 qt Onions 1 ea Bunch Celery 6 T Salt 1 qt Vinegar 3 c Dark brown sugar 1 ea Stick cinnamon 1 t Cloves 1 t Dry Mustard Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage, onions, and celery. Add salt and let stand over night. In the morning drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and mustard in piece of cheese cloth, add to other ingredients and simmer for a good half hour and seal in jars. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bread & Butter Pickles (Mother Stickney's Very Best) Categories: Relishes Servings: 10 4 qt Sliced cucumbers 6 ea Medium onions 2 ea Green peppers (chopped) 3 ea Cloves of garlic (whole) 1/3 c Salt 5 c Sugar 1 1/2 t Tumeric 1 1/2 t Celery seed 2 T Mustard seed 3 c Vinegar Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day. **OUTSTANDING** ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boston Brown Bread (A must with Baked Beans) Categories: Breads Servings: 10 1/2 c Flour 3/4 c Sugar 1 1/2 t Salt 1 1/2 t Baking soda 1/2 c Corn Meal 3 c Whole wheat flour 3/4 c Dark molasses 1 ea Egg 2 c Milk 1/2 c Melted shortening Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashion Corned Beef & Cabbage Categories: Main dish, Meats, Vegetables Servings: 8 5 lb Corned-Beef brisket 1 ea Clove Garlic 2 ea Whole cloves 10 ea Whole black Peppers 2 ea Bay Leaves 8 ea Medium Carrots, Pared 8 ea Medium Potatoes, pared 8 ea Medium yellow onions, peeled 1 ea Medium cabbage,cut in wedges 2 T Butter 1 x Chopped parsley Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce". ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mustard Sauce (Excellent with Corned-beef) Categories: Sauces Servings: 8 1 1/2 T Butter 1 ea Egg 1/2 c Brown sugar firmly packed 1/4 c Granulated Sugar 1/4 c Prepared mustard 1/4 t Salt 1/8 t Pepper 3/4 c Cider vinegar Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with rotary beater, beat egg, sugars, mustard, salt, and pepper untill well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with "old Fashion Corned-Beef and Cabbage". ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Indian Pudding Categories: Desserts Servings: 8 1/2 c Yellow cornmeal 4 c Hot milk 1/2 c Maple or maple flavor syrup 1/4 c Light Molasses 2 ea Eggs, Slightly beaten 2 T Butter or Margarine, melted 1/3 c Brown sugar, packed 1 t Salt 1/4 t Cinnamon 3/4 t Ginger 1/2 c Cold milk In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just untill set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Arcadian Shepherd's Pie Categories: Main dish Servings: 6 1 1/2 lb Ground Beef 2 ea Onions, Minced 3 T Butter 1 T Tomato catsup 1 t Worcestershire sauce 1 x Beef stock 2 ea Eggs, Separated 1/2 c Cream 1/2 c Butter 1/8 t Garlic powder 8 ea Potatoes peeled, boiled mash 1 x Parmesan Cheese Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and cook, covered, over low heat for 15 to 20 minutes. Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheshire Cat Categories: Main dish, Cheese/eggs Servings: 4 1/8 lb Margarine (1) 1 T Flour (2) 1 c Milk (3) 1 ea Egg, Slightly beaten (4) 1 ea Can tomato soup (5) 2 c Cheese (sharp Cheddar)(6) 1 ea Egg, Slightly beaten (7) *GRATE CHEDDAR CHEESE Mix in numerical order given (1-7). After each ingredient wait a few minutes before adding another. Stir often!! Serve over saltines and add paprika sprinkled on top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mulled Cider Categories: Beverages Servings: 8 2 qt Apple cider 3/4 c Lemon juice 1 c Light brown sugar, packed 8 x Cloves 8 x Cinnamon sticks In a large saucepan combine all ingredients. Bring to a boil; reduce heat, simmer incovered 10 minutes. Remove spices. Serve hot or cold. Makes two quarts. Note: New Englanders have been known to add Rum on cold winter days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Molasses Popcorn Balls Categories: Candies Servings: 10 4 qt Popped corn 2 c Molasses 1 c Sugar 1/2 t Salt 2 T Butter 1 t Soda Boil Molasses, sugar, butter, and salt, stirring occasionally untill mixture forms hard ball in cold water. Remove from fire, add soda and mix well. Pour over popped corn, stirring so that each kernel may be coated. Form into a ball with well buttered hands QUICKLY! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Shrimp and Vegetables Categories: Pasta, Easy, Ethnic, Italian, Main dish Servings: 4 3/4 c Butter 2 ea Cloves garlic minced 20 ea Frozen large shrimp 1 ea Bunch Broccoli Flourettes 4 ea Large mushrooms, sliced 1/2 t Dried thyme 1/2 t Dried oregano 1 ea Zucchini, thinly sliced 1/2 t Dried basil 1 x Parmesan cheese 1 lb Cooked drained spaghetti Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Peas and Ham Categories: Pasta, Main dish, Ham, Easy 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 via Meal-Master (tm) v7.07 Title: Linguine with White Clam Sauce Categories: Pasta, Main dish, Easy, Seafood Servings: 4 2/3 c Margarine 1/4 t Basil 1/3 c Olive oil 1/4 t Oregano 3 ea Cloves garlic 1/4 t Salt 3 ea (8 oz) cans minced clams dra 1/3 c Finely chopped parsley 1 lb Linguine Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rigatoni alla Fontina Categories: Pasta, Ethnic, Italian, Main dish, Easy Servings: 4 1 lb Rigatoni 3 T Salt 6 T Sweet butter 1/2 lb Sliced fontina cheese 2 pn Nutmeg 1 c Parmigiano cheese 2 pn Black pepper Preheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rigatoni w Three Cheeses Categories: Pasta, Ethnic, Italian, Easy, Main dish Servings: 4 3 T Salt 1 lb Rigatoni 3 1/2 T Melted sweet butter 1/2 c Shredded swiss cheese 1/2 c Shredded fontina 1/2 c Shredded mozzarella 1 c Heavy cream 1/2 c Grated parmigiano cheese 1/2 t Nutmeg Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine Alfredo Categories: Pasta, Ethnic, Italian, Easy, Main dish 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 via Meal-Master (tm) v7.07 Title: Dillybeans Categories: Beans, Fresh pickl 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 via Meal-Master (tm) v7.07 Title: Cocktail Okra Categories: Okra, Pickles, Vegetables Servings: 5 2 lb Fresh Tender Okra Pods 5 ea Hot Red/Green Peppers 5 ea Cloves Garlic, Peeled 1 qt Distilled Vinegar 1/2 c Water 6 T Pickling Salt 1 T Celery Seed 1 T Mustard Seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Sweet Pickled Cherry Tomatoes Categories: Tomatoes, Pickles, Vegetables Servings: 6 4 lb Firm Cherry Tomatoes 3 1/2 lb Sugar 4 c Water 1 ea Fresh Ginger Root, Grated 2 ea Lemon * 1 t Pickling Salt * Use only the juice and grated zest of the 2 lemons. ~------------------------------------------------------------------------- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crisp Bread And Butter Pickles Categories: Pickles, Cucumbers, Vegetables Servings: 8 4 qt Thinly Sliced Cucumbers 8 ea Med. White Onions * 1/2 c Pickling Salt 5 c Sugar 1 1/2 t Tumeric 1 t Celery Seed 2 T Mustard Seed 5 c Cider Vinegar * Onions should be peeled and thinly sliced. ~------------------------------------------------------------------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ice-Water Pickles Categories: Pickles, Cucumbers, Vegetables Servings: 5 3 lb 4-inch Cucumbers 5 ea Med. Onions 1 T Mustard Seed 1 qt Cider Vinegar 1 c Sugar 2 t Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curry Pickles Categories: Pickles, Cucumbers, Vegetables Servings: 3 24 ea Med Cucumbers, Sliced Thin 1/2 c Pickling Salt 2 qt Water 1 t Curry Powder 2 1/2 c Vinegar 1/4 c Prepared Mustard 1 T Celery Seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Cauliflower Categories: Pickles, Vegetables Servings: 4 2 ea Large Heads Cauliflower 2 c Pearl Onions * 1 c Pickling Salt 1 c Sugar 3 c White Vinegar 2 T White Mustard Seeds 1 T Celery Seeds 1 ea Small Hot Pepper * Pearl Onions are the small white or silver skinned onions that are usually used in stews. ~------------------------------------------------------------------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Onions Categories: Pickles, Vegetables Servings: 6 1 ea Gallon Pickling Onions 1 c Pickling Salt 1 c Sugar Or To Taste (2 C Max) 5 c White Vinegar 3 T White Mustard Seeds 2 T Horseradish OR 2 T Peppercorns 1 x Hot Red Peppers 1 x Bay Leaves Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 stews. ** 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 via Meal-Master (tm) v7.07 Title: Green Tomato Relish Categories: Relish, Pickles, Tomatoes, Vegetables 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 via Meal-Master (tm) v7.07 Title: Aunt May's Pickled Green Tomatoes Categories: Tomatoes, Pickles, Vegetables Servings: 8 15 lb (2 gal) Green Tomatoes * 1 c Pickling Salt 1/2 T Powdered Alum 2 qt Boiling Water 2 c Cider Vinegar 5 c Sugar 2 ea Stick Cinnamon 1 x Handful Cloves * Green tomatoes should be fresh picked and sliced. ~------------------------------------------------------------------------- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crisp Pickled Watermelon Rind Categories: Pickles, Fruits Servings: 8 1 x See Recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Tomato Relish II Categories: Relish, Pickles, Tomatoes, Vegetables 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 via Meal-Master (tm) v7.07 Title: Hot Dog Relish Categories: Relish, Pickles, Vegetables Servings: 8 3 lb Sweet Red Peppers * 3 lb Sweet Green Peppers * 3 lb Onions, Peeled 4 c Cider Vinegar 1/2 c Sugar 1 t Mustard Seeds 1 t Dry Mustard 1 t Celery Seeds 2 T Salt * Peppers should be seeded. ~------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: India Relish Categories: Relish, Cucumbers, Tomatoes, Pickles, Vegetables Servings: 8 12 ea Med. Cucumbers 6 ea Green Tomatoes 2 ea Ripe Tomatoes 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 2 ea Onions 1/4 c Pickling Salt 4 c Vinegar 1 c Water 4 T Sugar 1 t Ground Cinnamon 1 t Turmeric 1/4 t Ground Cloves 1/2 t Ground Allspice 2 T White Mustard Seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piccalilli Categories: Relish, Pickles, Vegetables Servings: 8 1 qt Green Tomatoes, Chopped 2 ea Med. Red Peppers * 2 ea Med. Green Peppers * 2 ea Lge. Onions,Peeled & Chopped 1 ea Small Head Cabbage ** OR 2 c Cucumber, Chopped 1/2 c Salt 3 c Cider Vinegar 2 c Brown Sugar 1 ea 3-inch Stick Cinnamon 1 t Whole Cloves 1 t Whole allspice 1 t Mustard Seeds * Peppers should be seeded and chopped. ** Cabbage should be shredded. ~------------------------------------------------------------------------- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Pepper Relish Categories: Peppers, Relish, Pickles, Vegetables Servings: 10 12 ea Sweet Green Peppers * 12 ea Sweet Red Peppers * 12 ea Med. Onions, Peeled 4 c Cider Vinegar 2 c Sugar 2 T Pickling Salt * Peppers should be seeded. ~------------------------------------------------------------------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Hot Pepper Sauce Categories: Peppers, Tomatoes, Vegetables Servings: 8 24 ea Long Hot Peppers 12 ea Ripe Tomatoes 4 c Vinegar 1 c Sugar 1 T Pickling Salt 2 T Mixed Pickling Spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Favorite Chili Sauce Categories: Tomatoes, Peppers, Pickles, Vegetables 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 via Meal-Master (tm) v7.07 Title: Pickled Beet And Onions Categories: Pickles, Vegetables Servings: 8 7 lb Med. Beets 1 x Vinegar 2 1/2 c Sugar 2 T Whole Mixed Pickling Spices 2 t Salt 3 1/2 c White Vinegar 1 1/2 c Water 2 lb Med. Onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Relish Categories: Relish, Tomatoes, Peppers, Vegetables Servings: 2 18 ea Firm Ripe Tomatoes 1 ea Stalk Celery 4 ea Med. Onions 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 1/3 c Salt 2 1/4 c Granulated Sugar 1/2 t Ground Cloves 2 t Cinnamon 1/2 t Black Pepper 2 T Mustard Seed, Tied In Bag 1 1/2 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ketchup Categories: Tomatoes, Peppers, Vegetables Servings: 6 4 ea Gallons Ripe Tomatoes 2 ea Onions 5 ea Stalks Celery 2 ea Green Sweet Peppers 3 c Granulated Sugar 2 c Apple Cider Vinegar 1/4 t Ground Cloves 1/2 t Allspice 1/2 t Cinnamon 3 T Salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Apple Chutney Categories: Chutney, Fruits, Pickles, Peppers Servings: 10 1 qt Cider Vinegar 3 c Sugar 1/2 lb Seedless Raisins 6 lb Very Tart Apples (Sour)* 1/4 lb Garlic Peeled and Chopped 1/2 lb Gingerroot, Peeled & Chopped 6 ea Red Or Green Chili Peppers** 2 T Pickling Salt 1 x Sugar To Taste 1 x Cayenne To Taste 6 lb Hard Green Pears *** * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~------------------------------------------------------------------------- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vinegar Pie Categories: Pies Servings: 6 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KitchenAid Pie Pastry Categories: Pies Servings: 2 2 1/4 c Flour, all-purpose 3/4 c Shortening, well chilled 2 T Butter or margarine, chilled 5 T Or 6 water, well chilled Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lois's Magic Lemon Pie Categories: Pies Servings: 8 -------------------------------LEMON FILLING------------------------------- 15 oz Sweetened condensed milk 1/2 c Lemon juice 1 t Lemon zest 2 ea Egg yolks ----------------------------------MERINGUE---------------------------------- 2 ea Egg whites 1/4 t Cream of tartar 4 T Sugar ----------------------------GRAHAM CRACKER CRUST---------------------------- 18 ea Graham cracker squares 1/4 lb Butter or margarine, 1/3 c Sugar 1/8 t Cinnamon Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bishop Pie Categories: Pies Servings: 15 1 c Butter 2 c Flour 1 1/2 c Chopped pecans 8 oz Cream cheese 1 c Confectioners sugar 3 c Whipped topping 3 pk Instant chocolate pudding 3 c Milk Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. From the Pipe Dream Restaurant, Willington, CT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Classic Mud Pie Categories: Pies Servings: 8 -----------------------------------CRUST----------------------------------- 6 oz Semi Sweet Chocolate Chips 3 T Butter 1 1/4 c Chocolate Wafer Crumbs --------------------------------FUDGE SAUCE-------------------------------- 6 oz Semi Sweet Chocolate Chips 1/2 c Heavy Cream (whipping cream) 3 T Butter 1 T Coffee Flavored Liqueur ----------------------------------FILLING---------------------------------- 1 qt Coffee Ice Cream, softened 2 T Coffee Flavored Liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Americana Key Lime Pie Categories: Desserts, Pies Servings: 6 1 T Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Grated lime peel 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 ea 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus Chiffon Pie Categories: Desserts, Pies Servings: 6 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry-Rhubarb Pie Categories: Desserts, Pies Servings: 6 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Cream Pie Categories: Desserts, Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Pie Categories: Desserts, Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Fresh Strawberry Pie Categories: Desserts, Fruits, Pies Servings: 6 3 pt Strawberries; Fresh, Hulled 1 c Sugar 3 1/2 tb 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 via Meal-Master (tm) v7.07 Title: Caribbean Fudge Pie Categories: Chocolate, Desserts, Pies Servings: 6 1/4 c Butter Or Regular Margarine 3/4 c Brown Sugar; Firmly Packed 3 ea Eggs; Lg 12 oz Chocolate Chips; Melt & Cool 2 t Instant Coffee Powder 1 t Rum Flavoring 1/4 c Unbleached Flour 1 c Walnuts; Coarsely Chopped 1 ea Unbaked 9" Pie Shell 1 x Walnut Halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Divine Triple Chocolate Pie Categories: Chocolate, Pies, Desserts Servings: 6 ----------------------------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 tb Cold Water ------------------------------------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 ----------------------------------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 via Meal-Master (tm) v7.07 Title: Pumpkin Meringue Pie Categories: Desserts, Pies, Vegetables Servings: 6 1 1/2 c Pumpkin; Canned, Mashed 1/2 c Sugar 1 t Cinnamon; Ground 1/4 t Nutmeg; Ground 1/4 t Cloves; Ground 1/2 t Salt 3 ea Eggs; Lg, Separated 1 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell 1/8 t Salt 6 tb Sugar Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin-Apple Pie Categories: Desserts, Fruits, Pies, Vegetables Servings: 6 1/3 c Brown Sugar; Firmly Packed 1 tb Cornstarch 1/2 t Cinnamon; Ground 1/4 t Salt 1/3 c Water 2 tb Butter Or Regular Margarine 3 c Apple; Pared, Thinly Sliced 1 ea Egg; Lg 1/3 c Sugar; Granulated 3/4 c Pumpkin; Mashed, Canned 1/2 t Cinnamon; Ground 1/4 t Ginger; Ground 1/8 t Clove; Ground 1/4 t Salt 3/4 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mincemeat-Pumpkin Pie Categories: Desserts, Pies, Vegetables Servings: 6 1 c Pumpkin; Mashed, Canned 1/2 c Brown Sugar; Firmly Packed 3/4 t Cinnamon; Ground 3/4 t Nutmeg; Ground 1/2 t Salt 3 ea Eggs; Lg 1/2 c Heavy Cream 1 c Mincemeat; Prepared 1 ea Unbaked 9-inch Pie Shell Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin-Pecan Pie Categories: Desserts, Pies, Vegetables Servings: 6 2 c Pumpkin; Mashed, Canned 3/4 c Sugar 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/4 t Cloves; Ground 1/2 t Salt 2 ea Eggs; Lg 13 oz Evaporated Milk; 1 Cn 1 ea Unbaked 9-inch Pie Shell ---------------------------CRUNCHY PECAN TOPPING--------------------------- 3 tb Butter Or Regular Margarine 2/3 c Brown Sugar; Firmly Packed 2/3 c Pecans; Coarsely Chopped Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Festive Pumpkin Pie Categories: Cheese, Desserts, Pies, Vegetables 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 tb 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 via Meal-Master (tm) v7.07 Title: French Pear Pie Categories: Desserts, Fruits, Pies Servings: 6 6 c Bartlett Pears; * 3 tb Orange Juice; Frozen, Conc. 1/2 t Lemon Rind 1 ea Unbaked 9-inch Pie Shell ----------------------------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 Regular 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 via Meal-Master (tm) v7.07 Title: Almond-topped Pear Pie Categories: Desserts, Fruits, Pies Servings: 6 3 tb Cornstarch 1/4 t Ginger; Ground 1/8 t Salt 1/2 c Dark Corn Syrup; Karo 2 tb Butter Or Regular Margarine 1 t Lemon Juice 1/2 t Lemon Rind; Grated 1 ea Unbaked 9-inch Pie Shell 4 ea Pears; Medium, * -------------------------------ALMOND TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Brown Sugar; Firmly Packed 1/4 t Ginger; Ground 1/2 c Butter Or Regular Margarine 1/2 c Almonds; Coarsely Chopped * The pears should be pared and thinly sliced. There should be about 4 1/2 cup total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Raisin Pie Categories: Desserts, Fruits, Pies Servings: 6 1 x Recipe For 9" 2 Crust Pie 15 oz Raisins; 1 Pk, 3 C 3/4 c Brown Sugar; Firmly Packed 2 tb Cornstarch 2 tb Instant Tang Orange Drink; * 1 1/4 c Water 2 tb Lemon Juice 1 c Walnuts; Coarsely Chopped 2 tb Butter Or Regular Margarine * Any type of Instant Orange Breakfast Drink will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Irish Loin of Pork with Lemon and Herbs Categories: Pork, Main dish, Marinade Servings: 8 6 lb Boneless pork loin 1/2 c Chopped parsley 1/4 c Minced onion 1/4 c Finely grated lemon peel 1 T Basil 3 ea Garlic cloves crushed 3/4 c Olive oil 3/4 c Dry sherry Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops in Wine Sauce Categories: Pork, Easy, Main dish Servings: 4 1 t Sage 4 ea 1" thick pork chops 1 t Rosemary 2 T Butter 1 t Salt 1 T Olive oil 2 ea Garlic cloves chopped 3/4 c Dry white wine 1 x Freshly ground pepper Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shami Kebab Categories: Main dish, Beef, Indian Servings: 7 1 lb Lean ground beef 1/2 c Dhal or dried split peas 1 t Cumin seed 6 ea Whole cloves 1 ea 1 in ginger root, peeled 8 ea Cloves garlic 2 t Chili powder 1/2 t Salt (optional) 3 c Water 1/3 c Ciliantro, chopped 3 ea Green chillies, chopped 1/2 c Liquid egg substitute l ea 1 in cinnamon stick l ea onion, chopped Soak dhal (or dried peas) in water for 10 minutes, then drain. Put 3 cups water in a large skillet, and boil the ground beef, dhal or peas, and next 7 ingredients approximately 45 minutes, or until all liquid evaporates. When all of the liquid has evaporated, allow mixture to cool slightly. Add liquid egg substitute. Then grind the meat mixture to a fine paste. This can be done in a blender or food processor, the liquid egg substitute providing the moisture. After the mixture has been made into paste, add the chopped onion, coriander leaves and chillies. Line a cookie sheet with aluminum foil, or spray with noncaloric spray to prevent sticking. Measure 1/4-cup portions onto the cookie sheet and shape them into patties. Bake in 350 degree oven for 25 to 30 minutes or until set. Remove carefully from pan with spatula. Use a grill on a hot summer day! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Naan Categories: Bread, Indian Servings: 10 2 c Ll purpose flour 1 1/2 t Ry yeast 1/4 t Alt 1/2 c Ater Combine ingredients to form a dough. Let rise until doubled, for about 1 hour. Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water. Spray griddle with noncaloric spray. Put circles on hot griddle, watered side up. Bake until half done--lightly browned, about three minutes. Transfer to cookie sheet. Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler for about 1 minute to finish cooking. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chapatis (roti) Categories: Bread, Indian Servings: 10 1/2 c Whole wheat flour 2/3 c Unbleached all purpose flour 1/2 c Water approximately 1/4 t Salt (optional) Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked.) Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lady's Fingers (Okra) Categories: Side dish, Indian, Vegetable Servings: 6 3 c Fresh whole okra 1/4 c Tomato, chopped 1/4 c Red onion, chopped 1 T Fresh ginger root, finely ch 1/4 c Vinegar Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes). Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours, Drain; discard vinegar. Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and ginger root. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chana Dhal (OR DAL) Categories: Side dish, Indian Servings: 6 8 oz Chana dhal 1 t Turmeric 1/4 t Salt (optional) 2 ea Green chilies, split lengthw 1 T Corn oil 1 t Mustard seed 1 ea Medium onion, finely sliced 1 ea Clove garlic, finely sliced 1/2 t Cayenne pepper Wash peas in cold running water. When water runs clear set aside to soak for 4 hours. Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy. Add more water if necessary Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes. Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Samosas Categories: Appetizer, Indian Servings: 16 1/2 lb Very lean ground beef 1/2 ea Medium onion, chopped 1/2 ea 1 in fresh ginger root 6 ea Cloves garlic 1/2 t Cumin seed 1/2 t Salt (optional) 1 t Chili powder 1/2 ea 1 in cinnamon stick 1 ea Cardamom seed (optional) 1 c Water 1/3 c Ciliantro leaves, chopped 2 c All-purpose flour 2 T Vegetable shortening 10 T Water approximately 2 t Liquid egg substitute For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix. For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough. Shape dough into ball and cut into 8 equal pieces. Shape each piece into a ball and roll on lightly floured board into a 6-inch flat circle. Cut circle in half. Place a scant 1 tablespoon of filling on each half. Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sadiq's Rice Pudding Categories: Dessert, Indian Servings: 6 1/2 c Basmati rice 2 c Skim milk 1 t Vanilla 3 t Sugar 1/2 c Raisins 1 c On dairy whipped topping 6 ea Sprigs mint (optional) Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same water until thick. Add skim milk. Cook slowly stirring occasionally until thickened, but stop cooking before all of the liquid is absorbed. Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Vegetable Beef Soup Categories: Soup, 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 via Meal-Master (tm) v7.07 Title: Gingered Chinese Noodle Soup Categories: Soup, Main dish, Oriental, Ethnic 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 via Meal-Master (tm) v7.07 Title: Beefy Spaghetti Soup Categories: Soup, Microwave, Easy, Main dish Servings: 4 1/2 lb Ground beef, crumbled 1 c Frozen cut green been 1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked) 1 ea Clove garlic minced 1 t Parsley flakes 4 c Beef stock 3/4 t Salt 1 t Olive oil 1/8 t Pepper 1 ea Can sliced mushrooms 1 ea Bay leaf 1 ea Can tomato sauce 1/2 t Oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Chowder Categories: Soup, Easy, Main dish Servings: 4 1 ea Medium potato diced 1 ea Onion, chopped 1 ea Can (14 oz) chicken broth 1 ea Can (16 oz) cream-style corn 2 c Milk 2 T Butter 1 ea Egg slightly beaten 1 ea Can (8 oz) corn Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pancakes #1 Categories: Breads Servings: 4 1/2 c Active Starter 1/2 c Pancake Mix 1 ea Large Egg 1 T Cooking Oil 1/2 c Milk 1/2 t Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pancakes #2 Categories: Breads Servings: 4 1 c Active Starter 1 ea Large Egg 2 T Cooking Oil 1/4 c Instant Or Evaporate Milk 1 t Salt 1 t Baking Soda 2 T Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pancakes #3 Categories: Breads Servings: 6 2 c Active Starter 2 c Unbleached Flour 1 t Baking Soda 2 ea Large Eggs, Well Beaten 1 T Sugar 1 t Salt 1 x Bacon Fat (2 - 3 T) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pancakes #4 Categories: Breads Servings: 4 1 c Buttermilk Pancake Mix 1/2 c Active Starter 1/2 c Milk 1 ea Large Egg 1 T Cooking Oil 1/2 t Baking Powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pancakes #5 Categories: Breads Servings: 6 3 ea Large Eggs, Well Beaten 1 c Sweet Milk 2 c Active Starter 1 3/4 c Unbleached Flour 1 t Baking Soda 2 t Baking Powder 1 1/2 t Salt 1/4 c Sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Applesauce Cake Categories: Cakes Servings: 4 1 c Active Starter 1/4 c Dry Skim Milk 1 c Unbleached Flour 1 c Applesauce (Homemade IfPos.) 1/2 t Salt 1 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/2 t Cloves 2 t Baking Soda 1/2 c White Sugar 1/2 c Brown Sugar 1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aunt Cora's Biscuits Categories: Breads Servings: 4 1 1/2 c Sifted Unbleached Flour 3 t Baking Powder 1 t Salt 1 1/2 t Baking Soda * 2 T Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mary Rogers's Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active Starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or Shortening 1 T Sugar 3/4 t Salt 2 t Baking Powder 1/2 t Baking Soda 1/4 t Cream Of Tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Servings: 4 1 c Active Sourdough Starter 1/2 c Hot Water 1/2 c Molasses 1/2 t Salt 1 t Baking Soda 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1 1/2 c Unbleached Flour 1 t Ginger 1 t Cinnamon 1/2 c Shortening Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Salsa Categories: Salsa, Vegetables, Sauces, Mexican Servings: 6 1 c Dairy Sour Cream 1 c Yogurt; Plain 1/4 c Parsley; Snipped 1/4 c Cilantro; Fresh, Snipped 1 t Cumin; Ground 1/2 t Salt 2 ea Cucumbers; Medium * * Cucumbers should be pared, seeded and coarsely shredded. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Salsa Categories: Salsa, Vegetables, Sauces, Mexican Servings: 4 16 oz Corn; Canned, Drained (1 cn) 4 oz Green Chilies; Canned, Drain 1 ea Jalapeno Chile; * 1/4 c Green Bell Pepper; Chopped 1/4 c Green Onions w/tops; Sliced 2 T White Wine Vinegar 1 T Vegetable Oil 1/4 t Salt * Jalapeno chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato Salsa Categories: Salsa, Vegetables, Tomato, Sauces, Mexican Servings: 6 3 ea Tomatoes; Medium, * 1/2 c Green Onions w/tops; Sliced 1/2 c Green Bell Pepper; Chopped 2 T Lime Juice; Or To Taste 2 T Cilantro; Fresh, Snipped 1 T Jalapeno Chile; Finely Chop 1 t Garlic; Finely Chopped 1/2 t Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~------------------------------------------------------------------------- Mix all ingredients. Makes about 3 1/2 cups Salsa. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Red Sauce Categories: Sauces, Tomato, Mexican, Vegetables Servings: 4 8 ea Ancho Chilies 3 1/2 c Warm Water 1/2 c Onion; Chopped 2 ea Garlic; Cloves, chopped 1/4 c Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 T Oregano Leaves; Dried 1 T Cumin Seed 1 t Salt Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Tomato Sauce Categories: Sauces, Tomato, Vegetables, Mexican Servings: 6 1/2 c Onion; Chopped, 1 Medium 1/4 c Carrot; Finely Chopped 1 T Vegetable Oil 2 lb Tomatoes; Roasted & Peeled 1 T Basil Leaves; Fresh, Snipped 2 t Sugar 1/4 t Salt 1/4 t Ground Red Pepper Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Casera Sauce Categories: Sauces, Vegetables, Mexican, Tomato Servings: 4 1 1/2 c Tomatoes; Finely Chopped 1/2 c Onion; Chopped 1 ea Clove Garlic; Finely Chopped 1 ea Jalapeno Chile; Canned, * 1/2 t Jalepeno Chile Liquid 1 T Cilantro; Fresh,Snipped Fine 1 T Lemon Juice 1/2 t Oregano Leaves; Dried 1 1/2 t Vegetable Oil * Jalapeno Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. Makes about 2 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond Red Sauce Categories: Sauces, Vegetables, Mexican Servings: 4 1/2 c Slivered Almonds; Toasted 1 c Onion; Finely Chopped 1 ea Clove Garlic; Crushed 2 T Vegetable Oil 8 oz Tomato Sauce; 1 cn 2 t Paprika 1 t Red Chiles; Ground 1/4 t Red Pepper; Ground Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chile Sauce Categories: Sauces, Vegetables, Mexican Servings: 2 2 c Water 1 x Chilies; * 1/4 c Red Wine Vinegar 1 t Dry Mustard 1 ea Clove Garlic 1/4 c Olive Oil * You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot. ~------------------------------------------------------------------------- Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chipotle Sauce Categories: Sauces, Vegetables, Tomato, Mexican Servings: 8 2 ea Chipotle Chiles; * 2 ea Bacon; Slices, Finely Cut Up 1/4 c Onion; Finely Chopped, 1 Sm 3 c Tomatoes; Finely Chopped 1 c Beef Broth 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c Fresh Cilantro; Snipped 1/2 t Salt 1/4 t Pepper * You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. ~------------------------------------------------------------------------- Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Green Sauce Categories: Sauces, Vegetables, Mexican Servings: 8 1 c Onions; Chopped, 2 Med. 1/2 c Vegetable Oil 10 oz Fresh Spinach; Chopped 1/2 lb Tomatillos; Coarsely Chopped 4 oz Green Chiles; Chopped, 1 cn 2 ea Cloves Garlic; Crushed 1 T Oregano Leaves; Dried 1 c Chicken Broth 2 c Dairy Sour Cream Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Mexico Green Sauce Categories: Sauces, Vegetables Servings: 4 1 ea Onion; Large, Finely Chopped 4 ea Poblano Chiles; * 1 ea Jalapeno Chile; ** 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1/2 c Whipping Cream 1/4 t Salt * Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalepeno Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. Makes about 1 1/3 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomatillo Sauce Categories: Sauces, Vegetables, Mexican Servings: 4 1/4 c Red Onion; chopped 1/4 c Fresh Cilantro; Snipped 1/4 t Salt 1/2 lb Tomatillos; Cut Into Halves 2 ea Serrano Chiles; Canned * * Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile, seeded. ~------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended. Makes about 1 1/4 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Seed Sauce Categories: Sauces, Vegetables, Mexican Servings: 6 1 c Pumpkin Seeds; Shelled 1/4 c Onion; Chopped, 1 sm 1 ea Bread; White, Slice * 1 ea Clove Garlic; Crushed 2 T Vegetable Oil 2 T Green Chiles; Chopped,Canned 14 oz Chicken Broth; Canned 1/2 c Whipping Cream 1 x Dash Salt * Slice of white bread should be torn into small pieces. ~------------------------------------------------------------------------- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cilantro Pesto Categories: Sauces, Vegetables, Cheese/eggs, Mexican Servings: 4 1 1/2 c Fresh Cilantro; Firm Packed 1/2 c Parsley; Firmly Packed 1/2 c Parmesan Cheese 1/2 c Vegetable Oil 1/4 t Salt 3 ea Cloves Garlic 1/4 c Pine Nuts; 1 oz Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Makes about 1 1/4 cups Pesto ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chipotle Mayonnaise Categories: Sauces, Mexican Servings: 4 1/2 c Mayonnaise 1/2 c Dairy Sour Cream 1/8 t Oregano Leaves; Dried,(Opt.) 2 ea Chipotle Chiles; * * Chipotle Chiles shoud be the ones that are canned in adobo sauce and should be finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Pepper-Sour Cream Sauce Categories: Vegetables, Sauces, Mexican Servings: 8 3 ea Red Bell Peppers; * 1 ea Red Jalapeno Pepper; * 1/2 c Dairy Sour Cream 1 t Sugar * Peppers should be roasted and peeled. ~------------------------------------------------------------------------- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar. Makes about 2 cups of sauce ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Cream Sauce Categories: Sauces, Mexican Servings: 4 1 ea Jalapeno Peppers; * 1 ea Clove Garlic; Finely Chopped 2 t Vegetable Oil 1/8 t Salt 1 x Pepper; Dash Of ----------------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream * Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it. ~------------------------------------------------------------------------- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lime Butter Sauce Categories: Sauces, Mexican Servings: 2 2 ea Egg Yolks; Large 1 T Lime Juice 1/2 c Butter; NOT Margarine 1/2 t Lime Peel; Grated Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot Basting Sauce Categories: Fruits, Sauces, Mexican Servings: 2 1/2 c Apricot Jam 1/4 c Apricots; Dried, Fine Chop 1/4 c Dry White Wine 1 T Honey 1 t Worcestershire Sauce Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus Barbecue Sauce Categories: Sauces, Vegetables, Fruits, Mexican Servings: 5 1 ea Onion; Large, Finely Chopped 1 T Ground Red Chiles 1/4 t Ground Red Pepper 1 ea Ancho Chile; * 1 T Vegetable Oil 1 c Orange Juice 1/2 c Lime Juice 2 T Sugar 2 T Lemon Juice 1 T Fresh Cilantro; Snipped 1 t Salt * Ancho chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Plum Barbecue Sauce Categories: Fruits, Sauces, Mexican Servings: 4 1/4 c Onion; Chopped, 1 small 1/4 c Butter Or Margarine 1/4 c Chile Sauce 2 t Mustard; Dijon-style 16 1/2 oz Purple Plums; 1 cn, * 6 oz Frozen Lemonade; Thawed,1 cn * Plums should be drained, pitted and finely chopped. ~------------------------------------------------------------------------- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Texas Barbecue Sauce Categories: Sauces, Fruits, Vegetables, Tex-mex Servings: 10 1 c Catsup 1/2 c Brown Sugar; Firmly Packed 1/4 c Lime Juice 2 T Ground Red Chiles; To Taste 1 T Vegetable Oil 1 T Worcestershire Sauce 1 1/2 c Onion; Chopped, 3 Medium 2 ea Jalapeno Chiles; * 2 ea Cloves Garlic;Finely Chopped 12 oz Tomato Paste; 1 cn 12 oz Beer; Any Brand * Jalapeno chiles should be seeded and finely chopped. ~------------------------------------------------------------------------- Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Relish Categories: Vegetables, Relish, Mexican Servings: 6 15 oz Black Beans; Canned, * 3/4 c Tomato; Finely Chopped,1 med 1 ea Serrano Chile; ** 1/2 c Red Bell Pepper; Chopped 1/4 c Red Onion; Finely Chopped 2 T White Wine Vinegar 1 T Vegetable Oil 1/4 t Salt * Black beans should be canned and they should be rinsed and drained. ** Serrano chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/2 cups relish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Pickled Vegetables Categories: Vegetables, Relish, Mexican Servings: 10 4 oz Green Beans; Whole 3 ea Celery; Stalks, * 1 c Carrots; 2 med, ** 1 1/2 c Cauliflowerets 1 c Broccoli Flowerets 1 c Pearl Onions 1/2 c Peppers; *** 1/2 c Coarse Salt 2 c Cider Vinegar 2 c Water 2 T Black Peppercorns 1/4 t Cloves; Ground * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced. ~------------------------------------------------------------------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Radish And Cilantro Relish Categories: Relish, Vegetables, Mexican Servings: 6 2 c Radishes; Thinly Sliced 1/2 c Onion; Chopped, 1 Med 3 T Orange Juice 2 T Lime Juice 2 T Fresh Cilantro; Fine Snipped 2 T Vegetable Oil 1/4 t Salt 1/8 t Pepper; Freshly Ground Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwest Relish Categories: Vegetables, Relish, Tex-mex Servings: 8 1 c Tomatillos; Chopped, 6 oz 3/4 c Tomato; Seeded And Chopped 3/4 c Green Bell Pepper; Diced 3/4 c Yellow Bell Pepper; Diced 1/4 c Pine Nuts; Toasted, 1 oz 2 ea Cloves Garlic;Finely Chopped 1 T Fresh Sage Leaves; Snipped 1 T Lemon Juice 1/4 t Salt NOTE: Tomato and Pepper measures are approximate. You should use one medium tomato and the peppers should be small ones. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups of relish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Relish Categories: Vegetables, Relish, Mexican Servings: 4 2 c Zucchini; Shredded 1/4 c Fresh Cilantro; Snipped 2 T Lime Juice 2 T Vegetable Or Olive Oil 1 t Salt 1/4 t Sugar 1/4 t Pepper Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes about 1 1/4 cups relish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Papaya Relish Categories: Relish, Fruits, Vegetables, Mexican Servings: 6 1/2 c Red Onion; Chopped 1/2 c Red Bell Pepper; Chopped 1 ea Red Chile; Small, * 1 T Vegetable Oil 1/4 c Fresh Mint Leaves; Snipped 2 T Lime Juice 1 ea Papaya; ** * Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. ~------------------------------------------------------------------------- Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours. Makes 3 cups of relish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Double Cheese Wheel Categories: Cheese/eggs, Appetizers Servings: 24 1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts; Toasted, 1 oz 1 1/2 t Fresh Basil Leaves; OR *** 1/2 t Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Avocado And Raisin Dip Categories: Vegetables, Dips, Fruits, Mexican Servings: 4 2 ea Avocados; Peeled & Chopped 1/2 c Raisins 1/2 c Vegetable Oil 1/4 c Lime Juice 1 t Sugar 1 t Salt 1/4 t Freshly Ground Pepper Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chile con Queso Categories: Appetizers, Dips, Mexican Servings: 2 1 c Cheese; Shredded * 4 oz Green Chiles; ** 1/4 c Half & Half 2 T Onion; Finely Chopped 2 t Cumin; Ground 1/2 t Salt * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. ~------------------------------------------------------------------------- Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwest Guacamole Categories: Fruits, Dips, Appetizers, Mexican Servings: 6 5 ea Avocados; Ripe, Peel & Pit 4 ea Cloves Garlic;Finely Chopped 1 c Tomato; Chopped, 1 Medium 1/4 c Lime Juice 1/2 t Salt Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cowboy Caviar Categories: Appetizers, Dips, Vegetables, Mexican Servings: 12 15 oz Black Beans; Rinse & Drain * 4 oz Ripe Olives;Chop & Drained * 1/4 c Onion; Finely Chopped, 1 Sm. 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 2 T Lime Juice 1/4 t Salt 1/4 t Red Pepper; Crushed 1/4 t Cumin; Ground 1/8 t Pepper 8 oz Cream Cheese; Softened, 1 pk 2 ea Eggs; Large Hard Cooked, ** 1 ea Green Onion w/Top; Sliced * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ~------------------------------------------------------------------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Chiles Categories: Appetizers, Tex-mex, Cheese/eggs Servings: 12 1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika * Cut the cilantro stems into 1/2-inch pieces. ~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bell Pepper Rajas Categories: Appetizers, Mexican, Cheese/eggs, Vegetables Servings: 6 1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 t Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. ~------------------------------------------------------------------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Empanaditas Categories: Appetizers, Meats, Fruits, Mexican, Cheese/eggs Servings: 12 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 Md 2 T Raisins; Finely Chopped 2 T Chopped Green Olives 1/4 t Salt 1/8 t Pepper 1/4 c Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 t Water 1 x 10-Inch PastryRecipe,2 crust 2 t Milk * Hard boiled egg should be peeled and chopped. ~------------------------------------------------------------------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwest Riblets Categories: Appetizers, Meats, Mexican Servings: 6 1/2 c Onion; Chopped, 1 medium 2 T Vegetable Oil 1 T Red Chiles; Ground 6 ea Juniper Berries; Dried,Crush 3 ea Cloves Garlic;Finely Chopped 1/2 t Salt 1/2 oz Baking Chocolate; Grated 1 c Water 2 T Cider Vinegar 6 oz Tomato Paste; 1 cn. 2 T Sugar 3 lb Pork Back Ribs; Fresh, * * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. ~------------------------------------------------------------------------- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatballs In Chile Sauce Categories: Appetizers, Meats, Mexican Servings: 8 3 ea Corn Tortillas; * 1/2 c Milk 1/2 lb Ground Beef 1/2 lb Ground Porked 1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground 1 t Oregano Leaves; Dried 1/2 t Salt 1/4 t Pepper 1 c Basic Red Sauce; ** 1 c Beef Broth * Corn Tortillas should be 6 inches in diameter and should be cut into small pieces. ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican red sauce recipe. ~------------------------------------------------------------------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwest Ham And Cheese Categories: Appetizers, Meats, Tex-mex, Cheese/eggs Servings: 4 6 ea Cooked Smoked Ham Slices 6 ea Flour Tortillas; 7" Dia. 3 ea Cheddar Cheese; Mild 6 T Vegetable Oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carmelized Carnitas Categories: Appetizers, Meats, Mexican Servings: 10 1 1/2 lb Pork Shoulder; Bonless, * 2 T Brown Sugar; Packed 1 T Tequila 1 T Molasses 1/2 t Salt 1/4 t Pepper 2 ea Clove Garlic; Finely Chopped 1/3 c Water 1 ea Green Onion w/top; Sliced * Pork should be cut up into 1-inch cubes. ~------------------------------------------------------------------------- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Shrimp Cocktail Categories: Seafood, Appetizers, Mexican Servings: 6 1 c Water 1/3 c Lime Juice 1 ea Clove Garlic; Finely Chopped 2 t Salt 1 x Pepper; Dash of 24 ea Shrimp; Raw, * 1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; ** 1/4 c Tomato; Chopped 2 T Onion; Chopped 2 T Carrot; Finely Chopped 2 T Cilantro; Fresh, Snipped 2 T Vegetable Or Olive Oil 1 1/2 c Lettuce; Finely Shredded 1 x Lemon Or Lime Wedges * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------------------------- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab And Avocado Cocktail Categories: Seafood, Appetizers, Mexican Servings: 6 1 c Crab Meat; Cooked 2 ea Avocados; Peeled & Chopped 2 ea Jalapeno Chiles; * 1/4 c Tomato; Chopped, 1 small 1/4 c Lime Juice 2 T Olive Or Vegetable Oil 2 T Onion; Chopped 2 T Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 3/4 t Salt 1 x Pepper; Dash Of 1 1/2 c Lettuce; Finely Chopped 1 x Lemon Or Lime Wedges * Jalapeno Chiles should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Fruit Frappe Categories: Fruits, Drinks, Mexican Servings: 6 1 c Watermelon; Cut Up 1 c Cantaloupe Or Honeydew; * 1 c Pineapple; Cut Up 1 c Mango; Cut Up 1 c Strawberries; Halved 1/4 c Sugar 1 c Orange Juice 1 x Crushed Ice * Melon should be cut up. ~------------------------------------------------------------------------- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pinapple Limeade Categories: Drinks, Juices, Mexican Servings: 8 1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sangria Categories: Drinks, Juices, Mexican, Alcohol Servings: 12 25 oz Red Wine; Dry, 1 bottle 1/3 c Frozen Lemonade; * 1/2 c Brandy 1/2 c Orange-Flavored Liqueur 1/3 c Orange Juice 1/4 c Lemon Juice 2 c Ginger Ale; Chilled * Use 1/2 of a 6-oz can of concentrate. ~------------------------------------------------------------------------- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Tea Punch Categories: Alcohol, Drinks, Juices, Mexican Servings: 8 2 c Tequila 2 c Tea; Strong, Cold 1 c Pinapple Juice 1/4 c Honey 1/4 c Water 1/4 c Lime Juice 1/4 c Lemon Juice 1 1/2 t Cinnamon; Ground 1 1/2 t Aromatic Bitters Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pina Colada Categories: Alcohol, Drinks, Mexican, Juices Servings: 1 1/4 c Crushed Ice 1 oz Light Rum; 2 T 1 oz Pineapple Juice; 2 T 1/2 oz Cream Of Coconut; 1 T Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Margarita Sunrise Categories: Alcohol, Fruits, Drinks, Juices, Mexican Servings: 6 1 ea Lime; Cut Into Halves 1 x Granulated Sugar 3 c Cracked Ice 1/4 c Powdered Sugar 1 c Tequila 6 oz Frozen Orange Juice; * * Use 1 6-ounce can of thawed frozen concentrate. ~------------------------------------------------------------------------- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwest Smoothie Categories: Drinks, Fruits, Mexican Servings: 3 1/2 c Banana; Sliced 1/2 c Mango, Papaya, Or Guava; * 2 c Milk 1 T Honey * Fruit should be of one kind listed and be chopped. ~------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sangria Blanco Categories: Alcohol, Drinks, Mexican, Juices Servings: 8 1/4 c Sugar 1/2 c Water 2 ea Stick Cinnamon;Broken In 1/2 1 c Sparkling Water 1 c Apple Juice 1/2 c Orange Juice 25 oz White Wine; Dry, 1 Bottle, * 1 ea Orange; Med, Unpared, ** 1 ea Apple; Unpared, ** 1 ea Banana; Medium 1 x Ice Cubes * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~------------------------------------------------------------------------- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chartreuse Cocktail Categories: Alcohol, Drinks, Mexican, Juices Servings: 1 1 1/2 oz Tequila; 3 T 1 oz Green Charteuse Liqueur; 2 T 1 oz Lime Juice; 1 T 1/4 c Crushed Ice Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fiesta Hot Chocolate Categories: Drinks, Mexican Servings: 4 1/2 c Cocoa 1 T Flour; Unbleached 1/4 c Dark Brown Sugar; Packed 4 c Milk 3 ea Cloves; whole 1 ea Cinnamon Stick;Broken In 1/2 2 T Powdered Sugar 1 1/2 t Vanilla 1 x Whipped Cream 4 ea Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southwest Black Bean Soup Categories: Soups, Meats, Vegetables, Mexican Servings: 8 1 c Onion; Chopped, 1 Large 4 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1 lb Black Beans; Dried 2 c Ham; Smoked, Cooked, Cubed 6 c Chicken Broth 2 T Red Chiles; Ground 2 T Cilantro; Fresh, Snipped 1 T Oregano Leaves; Dried 2 t Cumin; Ground 28 oz Whole Tomatoes; Undrained 1 ea Chipotle Chile; * ----------------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream ---------------------------------GARNISHES--------------------------------- 1 x Red Bell Pepper; Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butternut Squash Soup Categories: Soups, Mexican, Vegetables, Fruits Servings: 6 1/2 c Onion; Chopped, 1 Medium 2 T Butter Or Margarine 2 c Chicken Broth 1 lb Butternut Squash; * 2 ea Pears; Pared and Sliced 1 t Thyme Leaves; Fresh, Snipped 1/4 t Salt 1/4 t White Pepper 1/4 t Coriander; Ground 1 c Whipping Cream ---------------------------------GARNISHES--------------------------------- 1 ea Pear; Unpared, Sliced 1/2 c Pecans; Toasted, Chopped * Squash should be pared, seeded and cut into 1-inch cubes. ~------------------------------------------------------------------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beer Soup With Cheese Categories: Soups, Cheese, Mexican, Vegetables Servings: 4 1/2 c Onion; Chopped, 1 Medium 2 T Margarine Or Butter 12 oz Beer; Any Brand, 1 Btl/can 1/2 c Carrot; Finely Chopped 1/2 c Celery; Finely Chopped 2 c Chicken Broth 1 t Salt 1 t Cumin; Ground 1/4 t Nutmeg; Ground 1 x Cloves; Ground, Dash of 1 x Pepper; Dash Of 1 c Dairy Sour Cream ----------------------------------GARNISH---------------------------------- 1 c Cheese; * * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) ~------------------------------------------------------------------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach And Potato Soup Categories: Vegetables, Soups, Meats, Mexican Servings: 6 2 ea Bacon; Slices, Cut Up 1/2 c Onion; Chopped, 1 Medium 2 c Chicken Broth 2 c Potatoes; Diced 1/4 c Carrot; Finely Chopped 1/4 c Celery; Finely Chopped 1/4 c White Wine; Dry 1 1/2 t Thyme Leaves;Fresh,Snipped * 1 1/2 t Sage Leaves;Fresh,Snipped ** 1/2 t Pepper 2 lb Spinach; Fresh, Chopped 2 c Milk 1/2 c Parsley; Snipped 1/4 lb Chorizo Sausage Links; *** * Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. ~------------------------------------------------------------------------- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tortilla Dumpling Soup Categories: Soups, Mexican Servings: 8 1/4 c Casera Sauce; * 4 c Chicken Broth 1/2 c Instant Corn Tortilla Mix; 1/2 t Baking Powder 1/2 t Red Chiles; Ground 1/4 t Salt 2 T Onion; Chopped 1 T Parsley; Snipped 1 ea Egg; Large 2 T Milk * See Shrimp soup or Sowest2 for Casera Sauce Recipe. ~------------------------------------------------------------------------- Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining ingredents except milk; stir in milk. Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium heat 15 minutes. Sprinkle with chopped green onion, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Categories: Vegetables, Soups, Mexican Servings: 8 3 ea Cloves Garlic; Crushed 2 T Vegetable Oil 2 ea White Bread; Slices, * 4 c Chicken Broth 1/2 t Salt 1/4 t Pepper 1 ea Egg; Large, Slightly Beaten * Bread should be cut into small pieces. ~------------------------------------------------------------------------- Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in bread; cook and stir until light brown. Stir in broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped parsley, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Texas Red Chili Categories: Chili, Main dish, Mexican, Vegetables Servings: 6 3 lb Beef Boneless Round Steak; * 1 c Onion; Finely Chopped, 1 lg 4 ea Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 2 c Tomato Puree 2 T Red Chiles; Ground, To Taste 1 t Cumin Seed; Ground 1 t Coriander; Ground 4 ea Anaheim Chiles; ** 4 ea Jalapeno Chiles; ** ---------------------------------GARNISHES--------------------------------- 1 x Cheddar Cheese; Shredded 1 x Flour Tortillas 1 x Pinto Beans; Cooked * Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. ~------------------------------------------------------------------------- Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Chile Stew Categories: Stews, Vegetables, Mexican Servings: 4 3 lb Lamb; Boneless Shoulder 1 c Onion; Chopped, 1 Large 3 ea Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 2 c Chicken Broth 1 t Salt 1 t Juniper Berries;Crushed, Dry 3/4 t Pepper 1 T Unbleached Flour 1/4 c Water 4 ea Poblano Chiles; Medium, * 2 T Lemon Peel; Finely Shredded * Poblano Chiles should be roasted and peeled, (See Sowest1), and seeded then cut them into 2 X 1/4-inch strips. ~------------------------------------------------------------------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Stew With Corn Bread Topping Categories: Vegetables, Stews, Mexican Servings: 8 1 ea Red Bell Pepper; Small 1 ea Yellow Bell Pepper; Small 1 lb Pork; Boneless Loin, * 1/2 lb Chorizo Sausage; Bulk 1 c Onion; Chopped, 1 Large 2 ea Cloves Garlic;Finely Chopped 1 c Beef Broth 1 T Basil Leaves; Dried 1 T Cilantro Leaves; Dried 2 t Red Chiles; Ground 1 c Corn; Whole Kernel 1 c Tomato; Chopped, 1 Medium 1 ea Squash; Small, ** 2 1/4 oz Sliced Ripe Olives; Drained -----------------------------CORN BREAD TOPPING----------------------------- 1 1/2 c Cornmeal; Yellow 1/2 c Unbleached Flour 1 c Dairy Sour Cream 2/3 c Milk 1/4 c Vegetable Oil 2 t Baking Powder 1/2 t Baking Soda 1/2 t Salt 1 ea Egg; Large ----------------------------------GARNISH---------------------------------- 1 x Fresh Tomato Salsa; *** * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch cubes (about 1 cup). *** See Sowest1 for recipe. ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef And Tequila Stew Categories: Stews, Vegetables, Meats, Mexican Servings: 6 2 lb Meat; * 1/4 c Unbleached Flour 1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium 2 ea Bacon; Slices, Cut Up 1/4 c Carrot; Chopped 1/4 c Celery; Chopped 1/4 c Tequila 3/4 c Tomato Juice 2 T Cilantro; Fresh, Snipped 1 1/2 t Salt 15 oz Garbanzo Beans; 1 Can 4 c Tomatoes; Chopped, 4 Medium 2 ea Cloves Garlic;Finely Chopped * Meat should be beef boneless chuck, tip or round, cut into 1-inch cubes. ~------------------------------------------------------------------------- Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baja Seafood Stew Categories: Stews, Seafood, Vegetables, Fish Servings: 6 1/2 c Onion; Chopped, 1 Medium 1/2 c Green Chiles; Chopped 2 ea Cloves Garlic;Finely Chopped 1/4 c Olive Oil 2 c White Wine; Dry 1 T Orange Peel; Grated 1 1/2 c Orange Juice 1 T Sugar 1 T Cilantro; Fresh, Snipped 1 t Basil Leaves; Dried 1 t Salt 1/2 t Pepper 1/2 t Oregano Leaves; Dried 28 oz Italian Plum Tomatoes; * 24 ea Soft-shell Clams; Scrubbed 1 1/2 lb Shrimp; Raw, Shelled, Med. 1 lb Fish; ** 6 oz Crabmeat; Frozen, *** * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. ** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. ~------------------------------------------------------------------------- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zuni Vegetable Stew Categories: Vegetables, Stews, Mexican Servings: 6 3/4 c Onion; Chopped 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 1 ea Red Bell Pepper; Large, * 2 ea Chiles; Medium Size, ** 1 ea Jalapeno Chile; Seed & Chop 1 c Squash; Cubed *** 29 oz Chicken Broth; 2 cans 1/2 t Salt 1/2 t Pepper 1/2 t Coriander; Ground 1 c Zucchini; Thinly Sliced 1 c Yellow Squash; Thinly Sliced 17 oz Whole Kernel Corn; Drained 16 oz Pinto Beans; Drained, 1 can * Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and cut into 2 X 1/2-inch strips. *** Use either hubbard or acorn squash. (about 1/2 pound) ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatless Loaf Categories: Main dish Servings: 6 1 c Cooked brown rice 1 ea Egg 2 T Chopped onions 1 t Salt 2 c Crushed peanuts 2 c Cottage cheese 2 T Olive oil 1/2 t Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Vegetable Stock Categories: Vegetarian, Soups, Vegetables Servings: 1 3 ea Carrots, large 1 ea Turnip, large 2 ea Stalks celery 2 ea Onions. large 2 T Butter 3 qt Water 2 t Salt 6 ea Large sprig parsley 1/2 ea Bay leaf 1 t Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Frittata Categories: Vegetarian, Main dish, Vegetables Servings: 6 2 T Salad oil 1 x Small onion, finely chopped 1 x Clove garlic, minced/pressed 2 x Large Swiss Chard * 1 x Med-sized zucchini chopped 6 x Eggs 1/8 t Pepper 1/4 t Dry basil 1/4 t Oregano leaves 1 c 3oz. grated Parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Make-ahead Gazpacho Categories: Vegetarian, Soups Servings: 6 2 c Vegetable Stock 2 c Tomato juice 2 T Lemon juice 2 T Green taco sauce 1 t Sugar 1/2 t Garlic salt 1/8 t Pepper 1 x Cucumber * 1 x Green pepper ** 4 x Large tomatoes *** 3 x Green onions **** * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Main dish, Vegetables Servings: 10 2 cn Whole green chili peppers* 3 c Sharp Cheddar cheese** 4 ea Green onions, sliced 3 c Shredded mozzarella cheese 6 ea Eggs 4 c Milk 3/4 c All-purpose flour 1/4 t Salt 2 cn Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Cantaloupe Melba Categories: Desserts, Fruits, Vegetarian Servings: 8 2 c Fresh raspberries* 1/3 c Sugar 2 T Orange-flavored liqueur** 2 ea Cantaloupes 3 c Raspberry sherbet * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Sour Soybeans Categories: Vegetarian, Main dish, Vegetables Servings: 6 1 x Sweet-sour sauce (see below) 2 T Salad oil 1 ea Large onion cut 1" squares 2 ea Large carrots cut 1/4" slice 1 ea Clove garlic, minced/pressed 1 ea Green pepper * 3/4 c Fresh pineapple chuncks ** 2 ea Tomatoes, cut in wedges 2 1/2 c Cooked soybeans *** * Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Fiesta Salad Categories: Vegetarian, Salads, Vegetables Servings: 4 1/2 lb Small zucchini* 1/2 lb Small crookneck squash* 2 T Lemon juice 1/4 c Salad oil 1/2 t Salt 1 x Dash of pepper, ground cumin 1 ea Green onion, thinly sliced 1/3 c Diced green chilies 1/3 c Pimento-stuffed olives** 1 pk (3 oz.) cream cheese*** 1 ea Small avocado 1 x Lettuce leaves 1 x Fresh coriander (cilantro) * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salad-in-a-Boat Categories: Vegetarian, Salads, Vegetables Servings: 6 2/3 c Water 5 T Butter or margarine 1/4 t Salt 2/3 c All-purpose flour 3 ea Eggs 3/4 c Shredded Swiss cheese 1 1/2 c Small spinach leaves 8 ea Cherry tomatoes ----------------------------EGG-VEGETABLE SALAD---------------------------- 1/2 c Mayonnaise 1 t Dijon mustard 1/4 t Ground cumin 1 c Raw cauliflower, sliced 1/4 lb Raw mushrooms, thinly sliced 1 c Frozen peas (thawed) 1 c Celery, thinly sliced 2 ea Green onions & tops, sliced 6 ea Hard-cooked eggs In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Categories: Vegetarian, Vegetables, Pies Servings: 10 1 x Salt (sea salt preferred) 1 ea Onion chopped 1/2 lb Fresh mushrooms sliced 1 x Olive oil and butter 1 ea Minced clove of garlic 1 x Fresh ground pepper (taste) 6 ea Eggs 1/2 lb Feta cheese 1/2 c Grated parmesan 1/4 c Chopped fresh parsley 1 t Organo 1/4 t Dried rosemary (optional) 1/4 lb Butter (1 stick) 1 lb Phyllo dough ** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Vegetable Medley Categories: Vegetarian, Main dish, Vegetables Servings: 4 3 T Vegetable oil 1 x Large onion, diced 2 x Stalks celery, sliced 1 x Med. green pepper, * 2 x Med. tomatoes, diced 2 c Red kidney beans, drained ** 1 pk Frozen baby lima beans,10 oz 1 c Quick cooking barley 2/3 c Chopped parsley 1 1/2 t Salt 1 t Dried basil leaves 1/4 t Ground black pepper 3 c Boiling water 2 T Grated Cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Stuffed Peppers Categories: Vegetarian, Main dish Servings: 4 1/2 c Long-grain brown rice 1 x Salt 4 x Large sweet peppers, * 3 T Butter or margarine 1 x Medium onion, chopped 1/2 c Finely diced celery 1/2 c Sunflower seeds 1/4 c Minced parsley 2 ea Eggs, slightly beaten 1/4 t Dried oregano leaves,crumble 1/4 c 4 oz. chopped green chiles 1 x Black pepper 1/2 c Shred. sharp Cheddar cheese * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Granny's Broth (Cawl Marngu) Welsh Categories: Soups Servings: 4 2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip) 1/2 lb Carrots 1 lb Potatoes 2 ea Large leeks 1 oz Parsley 1/2 oz Flour 1 x Salt and pepper Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Croeso Cymreig ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh Categories: Soups Servings: 6 1 1/2 lb Bacon 1 lb Shin beef 1 ea White cabbage 1/2 lb Carrots 1/2 ea Small swede (Turnip) 1/2 lb Parsnips 1 lb Potatoes 1 ea Large leek 1 x Oatmeal to thicken Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brithyll a Chig Moch (Trout and Bacon) Welsh Categories: Fish, Main dish Servings: 1 1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary 1 x Fresh thyme 1 x Fresh parsley 1 x Fresh sage 1 ea Rasher of bacon (per person) 1 x A little butter Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fnllyn Bara Lawr ae Oen Cymreig Alewn Crwstyn - Welsh Categories: Meats, Main dish Servings: 6 1 1/2 lb Loin lamb 3 oz Onions 4 oz Drippings 1 oz Mushroom trimmings 4 oz Breadcrumbs 2 oz Laverbread 12 oz Shortcrust pastry 1 x Seasoning 1 x Chopped parsley 1/2 x 1/2 Gill milk 1 ea Sliced tomato (for garnish) Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh Categories: Soups Servings: 8 1 1/4 lb Leeks 2 oz Butter 1/4 lb Roughly chopped onion 1 ea Roughly choped head Celery 5 pt Mutton stock 1 oz Roughly chopped parsley 1 x Salt and Pepper 5 oz Double cream Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pastai Persli (Parsley Pie) Welsh Categories: Main dish Servings: 4 4 oz Shortcrust pastry 1 x Desertspoon full plain flour 1/2 pt Milk 2 ea Eggs 1 T Chopped parsley 2 oz Choped steaky bacon 1 x Seasoning Cold boiled bacon may be used instead of steaky bacon. Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark 6 (400F) for 15 minutes. Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley. Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35 minutes. British Egg Information Service Leaflet. Welsh Fare Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Selsig Morgannwg (Glamorgan Sausages) Welsh Categories: Main dish, Vegetables Servings: 6 5 oz Fresh white breadcrumbs 1 x Small onion finely chopped 3 oz Grated cheese 1 x Salt and pepper 1 x Pinch of mustard 2 ea Eggs 1 x Flour and raspings to coat Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into even sized sausage shapes (12) and roll in flour. Coat in beaten egg white and raspings. Fry in hot fat or oil. Glamorgan Sausages are particularly appetising served with fresh green salad and red peppers. An ideal dish for a summer's day picnic. British Egg Information Service Leaflet ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bara Brith (Currant Bread) Welsh Categories: Breads Servings: 16 1/4 lb Dried fruit 4 oz Candied peel 1 pt Warm water 1/2 t Mixed spice 2 lb Plain flour 2 t Salt 6 oz Lard 1 oz Fresh yeast 1/2 lb Demerara sugar 2 ea Eggs Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pice Bach (Welsh Cakes) Welsh Categories: Cakes Servings: 8 1 lb Plain flour 1 t Baking powder 1 t Mixed spice 4 oz Margarine 4 oz Lard 6 oz Caster sugar 4 oz Currants 2 ea Eggs 1 x Milk SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tarten Riwbob (Rhubarb Tart) Welsh Categories: Desserts Servings: 8 ----------------------------------FILLING---------------------------------- 1 lb Rhubarb, sliced 4 oz Sugar 1 x Water -----------------------------------PASTRY----------------------------------- 8 oz Flour 4 oz Fat 1 oz Sugar 1 t Cinnamon 1 x Pinch mixed spice 1 x Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teisen Sir Fon (Anglesey Cake) Welsh Categories: Cakes Servings: 6 10 oz Flour 4 oz Lard 3 oz Sugar 1 x Egg 1/2 t Bicarbonate 1 t Treacle 1 x Pinch mixed spice and ginger 4 oz Dried fruit 1 c Milk 1 x Pinch salt Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5 (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F). Croeso Cymreig. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tiessennau Mel (Honey Cakes) Welsh Categories: Cakes Servings: 6 4 oz Honey 1 t Cinnamon 4 oz Brown sugar 1 x Egg 1/2 lb Flour 1/2 t Bicarbonate of soda 4 oz Butter or margarine 1 x Caster sugar 1 x A little milk Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready sprinkle a little more sugar. Croeso Cymreig. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh Categories: Appetizers, Fish Servings: 4 3 oz Cooked and shelled mussels 1 oz Celery 1 oz Carrot 1 oz Breadcrumbs 4 ea Egg yolks 2 oz Herring roe 1 x Pinch mixed herbs 1 x Pinch dill weed 1 x Pinch crushed garlic 1 x Brandy & double cream to tst 1 x Seasoning Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coygimwch dell Patagonia (Prawn Patagonia) Welsh Categories: Main dish, Fish Servings: 8 1 ea Small cauliflower 1 pt Thick Bechamel sauce 1 ea Teacup double cream 1/2 lb Peeled prawns 1/4 lb Caerphilly cheese 1 t Garlic salt 1 T Tomato ketchup 1 t Celery salt 1 t Ground bay leaf 1 t Turmeric 1 t Mustard powder Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sausage Balls Categories: Appetizers Servings: 10 1 lb Bulk Sausage (Hot Or Mild) 2 c Sharp Chedder Cheese Grated 3 c Bisquick Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: Sausage Balls may be frozen before or after baking. If frozen after, defrost and reheat at 350 degrees F. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Servings: 10 1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 t Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: Reduce the amount of cayenne pepper for a milder wafer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chocolate Mix Categories: Beverages Servings: 10 2 lb (1 pk) Nestles Quick 16 oz (1 Jar) Coffeemate 14 qt (1 box) Powdered Milk 2 lb Powdered Sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Punch Categories: Beverages Servings: 10 2 ea Bottles White Grape Juice 1 ea Bottle Club Soda 56 oz (2 Bottles) 7-Up Mix ingredients. Serve well chilled. Tastes like champagne!! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basting Sauce For Roast (For Company) Categories: Sauces, Meats Servings: 12 12 lb Chuck Or Arm Roast 2 t Dry Mustard 1/2 t Garlic salt 2 t Onion Salt 2 t Celery Salt 2 t Salt 1 t Pepper 2 T Mayonnaise 2 T Vinegar 2 T Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brandy Sauce Categories: Sauces Servings: 4 1 c Water 2 T Corn Starch 2 T Butter 1/2 c Sugar 1 t Nutmeg 1/4 c Brandy 1 t Real Vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Killer Salza (HOT,HOT,HOT) Categories: Sauces Servings: 4 2 pk Dried Chile Pequins * 1 t Cumin (Crushed) 1/2 t Salt (Optional) 2 ea Cloves Garlic (3 If Wanted) 1 t Oregano 1 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~-------------------------------------------------------------------------- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Layered Mexican Dip Categories: Sauces, Appetizers Servings: 10 16 oz (1 cn) Refried Beans 1 c Yogurt 1/2 pk Taco Seasoning 3 ea Avacodos (Can Use 4) * 1 c Sour Cream 1 x Grated Cheddar Cheese 1 x Finely Chopped Tomatoes * Mash avocados with lemon juice to prevent darkening. ~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 (1 Cn) 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 via Meal-Master (tm) v7.07 Title: LD's Homade Mayonnaise Categories: Sauces Servings: 4 2 ea Large Eggs 1 t Dry Mustard 4 T Apple Cider Vinegar 1 T Seasoning Salt 1 1/2 c Vegetable Oil Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Servings: 10 1 pt Mayonnaise 1 lb Processed Cheese (Velveeta) 1 ea Med or Large Onion 5 ea GreenPickledJalapeno Peppers 1 x Chips or Dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~-------------------------------------------------------------------------- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lone Star Steak Sauce Categories: Sauces Servings: 4 1/2 c Butter 2 T Worcestershire Sauce 3/4 t Black Pepper 2 ea Drops Tabasco 1/2 c Lemon Juice 1 ea Sm. Clove Garlic, Minced 1/2 t Dry Mustard 1 x Salt To Taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: All Purpose Barbecue Sauce Categories: Sauces Servings: 4 1/4 c Salad Oil 2 T Soy Sauce 1/4 c Bourbon, Sherry, Or Wine 1 t Garlic Powder 1 x Freshly Ground Pepper Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Cornbread Categories: Meats, Breads Servings: 4 1 lb Ground Meat 1 x Salt & Pepper To Taste 1 c Chopped Onion 1/2 lb Grated American Cheese 3 ea Jalapeno Peppers Finely Chop 1 c Cornmeal 3 ea Large Eggs 1/2 t Soda 3 T Bacon Drippings 1 c Sweet Milk 1 t Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Ribs Categories: Meats, Sauces Servings: 4 4 lb Spareribs Cut To Serve 1 c Brown Sugar, Firmly Packed 1/4 c Catsup 1/4 c Soy Sauce 1 t Dry Mustard 1/2 c Chili Sauce 1/4 c Dark Rum 1/4 c Worcestershire Sauce 2 ea Cloves Garlic, Crushed 1 x Dash Pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Round-Up Beef (For A Crowd) Categories: Meats, Sauces Servings: 20 10 lb Round, Cut Into Strips 1 c Unbleached Flour 1 x Oil To Brown Meat 5 c Water 3 c Catsup 1 1/4 c Brown Sugar, Firmly Packed 1 1/4 c Red Wine Vinegar 5 T Worcestershire Sauce 5 ea Med Onions, Chopped 1 x Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ranch Round Steak Categories: Meats, Main dish Servings: 8 3 lb Beef Round Steak * 1/4 c Flour 2 t Dry Mustard 1 1/2 t Salt 1/8 t Pepper 1/4 c Shortening 1/2 c Water 1 T Worcestershire Sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~-------------------------------------------------------------------------- Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wacky Cake Categories: Desserts, Cakes Servings: 4 1 1/2 c Unbleached All-Purpose Flour 1 c Sugar 3 T Cocoa 1 t Baking Soda 1/2 t Salt 1 t Vanilla 1 t Vinegar 5 T Vegetable Oil 1 c Cold Water Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poor Man's Cake Categories: Desserts, Cakes Servings: 4 1 c Sugar 2 c Raisins 1 c Lard * 1/4 t Allspice 1/4 t Cloves 1 x Pinch Of Salt 1 t Cinnamon (Or To Taste) * The original recipe calls for Lard. I don't know if shortening will work or not. ~-------------------------------------------------------------------------- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 Title: Fruit Coctail Cake Icing Categories: Desserts, Cakes Servings: 8 1 1/2 c Sugar 6 oz (1 1/2 sticks) Margraine 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 via Meal-Master (tm) v7.07 Title: Stir-Fried Zucchini Categories: Vegetables Servings: 4 3 x Zucchini, medium 1 T Salad oil 1/4 c Water 1 1/2 t Salt 1/2 t Sugar Preparation: 10 min Cooking 8 min . 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SUMMER VEGETABLE BOWL Categories: Vegetables Servings: 8 4 ea Bacon slices 12 x Onions, small white 1 x Green pepper, small diced 2 c Hot water 1 lb Green beans 6 ea Ears of corn, broken-1/3s 1 T Salt 2 t Sugar 1/4 t Pepper, white 6 ea Zucchini, small, 1" chunks 2 x Celery stalks, 1" slices 1 x Tomato, large, cut in wedges Preparation and cooking: 1 hour . THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED ZUCCHINI BOATS Categories: Vegetables, Main dish Servings: 8 4 x Zucchini, medium 1 c Rice,long grain cooked 1 x Onion, yellow, chopped 1 x Garlic clove, chopped 1 ea Egg, beaten 2 T Olive oil 1/2 lb Ground beef, lean 1/2 c Bread crumbs 2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped 2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. ~------------------------------------------------------------------------- Preparation: 30 minutes Cooking: 45 minutes 350F ~-------------------------------------------------------------------------- Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZUCCHINI FRITATTA Categories: Cheese/eggs, Vegetables, Main dish Servings: 4 1 x Zucchini 2 T Bread crumbs 2 T Milk 1/2 t Lemon peel, fresh, grated 6 ea Eggs 2 T Water 3 T Parmesan or Romano cheese 1 T Butter or oil 1/4 t Nutmeg 1 x Salt and Pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZUCCHINI FRITTERS Categories: Vegetables, Appetizers Servings: 8 5 T Bisquick 1/2 c Parmesan cheese 1/4 t Salt 1/8 t Pepper 2 ea Eggs, beaten 2 T Butter 2 c Zucchini, grated Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY PINEAPPLE ZUCCHINI CAKE Categories: Cakes, Desserts Servings: 12 4 ea Eggs 1 c Oil, salad 2 c Sugar 2 t Vanilla 2 c Zucchini, grated 8 oz Pineapple, crushed, drained 3 c Flour 2 t Baking soda 1 t Salt 1 t Baking powder 1 1/2 t Cinnamon 3/4 t Ground nutmeg 1 c Walnuts 1 c Currents or raisins ---------------------------CREAM CHEESE FROSTING--------------------------- 3 oz Cream cheese 1/2 t Almond flavoring 4 T Margarine 1/4 t Lemon flavoring 8 oz Powdered sugar Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Soups, Itali Servings: 8 8 c Chicken broth (see recipe) 1/3 c Olive oil 1/4 c Chopped parsley 4 ea Garlic cloves 1/4 lb Pancetta or unsmoked bacon 3 c Shredded cabbage 1 ea Medium onion, finely chopped 2 ea Carrots, finely chopped 1 ea Celery stalk, finely chopped 1 ea Potato, peeled, chopped 2 ea Zucchini, finely chopped 1 ea Large tomato, chopped 1/4 lb Mushrooms, finely chopped 1/4 lb String beans finely chopped 4 ea Pieces prosciutto rind 1 x Salt, to taste 1 x Pepper, to taste 1/2 c Grated Parmesan cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Picnic Potatoe Salad Categories: Cajun, Sala Servings: 24 10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce Prudhomme Categories: Cajun, Sauc Servings: 5 -------------------------------SEASONING MIX------------------------------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond Mushroom Pate Categories: Appetizers, Vegetables Servings: 6 2 T Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 t Tarragon 1 c Blanched Whole Almonds(6 oz) 1 T Lemon juice 2 t Soy Sauce 1 ds White Pepper 2 T Cream Cheese, opt. * * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Chili Dip Categories: Appetizers Servings: 4 1/3 c Peanut Butter (any variety) 3 T Water 2 T Soy sauce 2 T Lemon juice 2 t Honey 2 x Cloves garlic, finely minced 1 T Chili powder 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Yogurt Dip Categories: Appetizers, Spreads Servings: 4 3/4 c Plain Yogurt 2 t Curry powder 1 t Lemon juice 1/2 t Honey 1/4 t Black pepper 1/8 t Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Pea Soup Categories: Soups, Vegetables Servings: 5 2 T Margarine 2 x Stalks Celery,finely chopped 2 x Cloves Garlic, minced 1 x Med Onion, chopped (1/2 cup) 2 c Vegetable stock 16 oz Bag frzn Peas,thawed (3 cups 1 ds White Pepper 1/2 c Low-fat Milk 1 ds Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond Crecents Categories: German, Cookies, Desserts Servings: 8 1 c Butter or margarine 3/4 c Sugar 1 t Vanilla extract 1 1/2 t Almond extract 2 1/2 c Flour; unbleached 1 c Almonds; ground 1 x Confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple And Cream Kuchen Categories: German, Cakes, Desserts Servings: 4 1 x ------------cake------------ 1 pk Yeast; dry, active 1/2 t Salt 4 T Sugar 2 c Flour; unbleached, unsifted 1/4 c Butter or margarine 1/2 c Milk 1 ea Egg; large 1 x ----------filling----------- 3 c Apples; tart, sliced 1 T Lemon juice 1 t Cinnamon 3/4 c Sugar 2 T Flour; unbleached 8 oz Cream cheese; softened 1 ea Egg; large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple And Rum Custard Cake Categories: German, Cakes, Desserts Servings: 8 1 x -----------crust------------ 1 1/2 c Flour; unbleached, unsifted 5 T Sugar 1 T Lemon rind; grated 2/3 c Butter or margarine 1 ea Egg yolk; large 1 T Milk 1 x ----------filling----------- 1/2 c Soft bread crumbs 2 T Butter or margarine; melted 4 c Apples; tart, sliced 1 T Lemon juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 ea Eggs; large, beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Raspberry Pie Categories: Desserts, Pies Servings: 8 1 x Crust 2 c All purpose flour 7 oz Lard 1 T Pple cider vinegar 1/2 t Salt 6 T Cold water 1/2 c + 1 tablespoon sugar 2 T Flour 1 t Cinnamon ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg than dish. Place and fit into dish and trim overhang to one (1) inch. Spo in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Squares Categories: Appetizers Servings: 24 2 ea 6-oz jars marinated artichok 1 ea Small onion, mincec 4 ea Large eggs 1 ea 8-oz. package mozzarella che 1/4 c Dried bread crumbs 2 T Chopped parsley 1/4 t Salt 1/4 t Pepper 1 x Non-toxic flowers for garnis Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Tart In Walnut Pastry Categories: Tarts, Vegetables Servings: 8 8 ea Chopped scallions, 3 ea Eggs 1 c Light cream 1 c All purpose flour 1/2 pt Salt 8 T Cold unsalted butter, cut up 1/2 pt Salt 1 cl Garlic, finely minced 1 ea Egg 4 T Butter ea 6 oz Jar marinated artichoke hear Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked catfish fillets with horseradish sauce Categories: Seafood, Main dish Servings: 4 1 1/2 lb Catfish fillets 1 T Lemon juice 2 x Egg whites 2 T Sour cream 1 T Grated onion 1 x Clove garlic 1/4 t Dry mustard 1/4 t White pepper 2 T Butter or margarine 2 T Flour 1 c Milk 4 t Prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Pork Chops Categories: German, Pork, Main dish Servings: 6 6 ea Pork chops 1 ea Garlic clove; minced 1 t Caraway seeds; crushed 2 t Hungarian paprika; mild * 1/2 t Salt 1 x Pepper; as desired 1 c White wine; dry 1 c Sour cream (optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Spinach With Cheese Categories: Cheese, Main dish Servings: 4 1 lb Spinach; fresh * 1/4 lb Butter 1 ea Onion; large, diced 2 ea Garlic; cloves, minced 1/2 t Salt 1/2 lb Emmenthaler cheese; grated 1 t Paprika 1/8 t Nutmeg 1/4 t Pepper * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce 1 Categories: Cajun, Sauces Servings: 1 3 c Onions, chopped 1/4 c Honey 1 T Garlic, chopped 2 T Lemon juice 1 c Sweet pepper, chopped 1 T Salt 1/2 c Parsley, dried 3 T Lea & perrins 1 c Dry white wine 1/2 t Mint, dried 3 T Vinegar 1 T Liquid smoke 2 c Ketchup 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce 2 Categories: Cajun, Sauces Servings: 5 1 x -------seasoning mix-------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper 1 x ------main ingredients------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Beef Roll Categories: Beef Servings: 6 2 lb Full cut round steak * 3/4 c Catsup 1/3 c Chili sauce 1/4 c Brown sugar 1/4 c Wine vinegar 2 T Steak sauce 1/2 t Cumin 1/2 t Chili powder 1 t Meat tenderizer 1/2 t Salt 1/2 t Pepper 3/4 c Shredded cheddar cheese 1/4 c Whole kernal corn 1/4 c Chopped green pepper 1/4 c Chopped pitted ripe olives 1/2 c Unbleached all-purpose fl 3 T Cooking oil 1/4 c Water 1/4 c Shredded cheddar cheese 2 T Sliced pitted ripe olives 3 ea Tomato roses 1 x Green pepper slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~--------------------------------------------------------------------- ~--- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Potato Salad Categories: German, Salads, Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken broth; ** 1/2 t Salt 1/4 c Vegetable oil 1/3 c Onion; chopped 1/2 t Sugar 2 T Lemon juice 1 x Pepper; as desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Sausage Salad Categories: German, Salads, Vegetables Servings: 4 1/2 lb Knockwurst; cooked / cooled 2 ea Pickles; small 1 ea Onion; medium 3 T Vinegar 1 T Mustard; prepared * 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1/4 t Sugar 1 T Capers 1 T Parsley; chopped * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Veal Categories: German, Meats, Main dish Servings: 4 1 lb Veal; cut in 4 thin slices 1/2 t Salt 1/8 t Sugar 1/2 t Pepper; white 1 T Mustard; dijon style 4 ea Bacon; slices 4 ea Eggs; large, hard cooked 2 T Vegetable oil 1 ea Onion; medium, diced 3/4 c Beef bouillon; heated 1 T Tomato paste 2 T Unbleached flour 1/4 c Red wine Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Veal With Asparagus Categories: German, Meats, Main dish Servings: 6 2 lb Veal; cubed 2 T Vegetable oil 1 ea Onion; large, chopped 1 c Carrots; chopped 1 T Parsley; chopped 1/4 c Lemon juice; fresh 2 c Beef broth 3 T Unbleached flour 1/2 t Salt 1 x Pepper;fresh ground,to taste 20 oz Frozen asparagus; * or 2 lb Asparagus; fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bavarian Vanilla Cream Categories: German, Desserts Servings: 6 2 pk Gelatin; unflavored 1/2 c ;water, cold 9 T Sugar 1 T Cornstarch 2 ea Eggs; large, beaten 1 1/2 c Milk; scalded 1 c Ice cream; vanilla 1 t Vanilla 1 c Cream; heavy, whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Soup With Frankfurters Categories: German, Soups Servings: 4 1 lb Navy beans; dried 8 c Water 3 c Beef broth 1 ea Carrot; chopped 1 ea Celery stalk; 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 via Meal-Master (tm) v7.07 Title: Beef Baked In A Barrel Categories: Beef Servings: 6 2 lb Ground beef chuck 2 ea Large pineapples 2 ea Med onions, chopped 3 ea Cloves garlic, minced 2 T Cooking fat or oil 1 t Salt 1 t Ground ginger 1/2 t Seasoned salt 1/4 t Freshly ground pepper 1/2 c Coffee brandy 1 c Diced fresh pineapple 1 c Canned mandarine orange s 1/4 c Madarine liqueur 18 ea Fresh mushrooms 3 T Butter 18 ea Strips of pimiento 3 c Cooked rice Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Jerkey #1 Categories: Beef, Appetizers, Snacks Servings: 30 1 1/2 lb Flank steak Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Pita, Greek Style Categories: Beef Servings: 12 2 lb Ground beef 1 ea Med. onion, chopped 4 ea Small cloves garlic, minced 1/2 lb Fresh mushrooms, sliced 1 ea Bay leaf 1 1/4 t Salt 1/2 t Chili powder 1/2 t Cumin powder 1/4 t Cinnamon, ground 8 oz (1 cn) tomato sauce 1/3 c Burgundy or rose wine 1 ea Large egg 8 oz (1 pk) cream cheese,softened 1 c Creamed cottage cheese 1/2 c Crumbled feta cheese 1/2 c Unsalted butter 8 oz (1/2 pk) phyllo leaves ** 1/4 c Dry bread crumbs 1 x Parlsey sprigs 12 ea Cherry tomatoes 1 x Fresh fruit kabobs (opt.) * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~--------------------------------------------------------------------- ~--- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Roast With Mushroom Stuffing Categories: Beef, Main dish Servings: 6 1 x -----------roast------------ 1/2 t Salt 1/4 t White pepper 2 lb Flank steak 1 t Mustard; dijon style 1 x -----mushroom stuffing------ 2 T Vegetable oil 1 ea Onion; small, chopped 4 oz Mushroom pieces; * 1/2 c Parsley; chopped 2 T Chives; chopped 1 T Tomato paste 1/2 c Bread crumbs; dried 1/4 t Salt 1/4 t Pepper 1 t Paprika 1 x -----------gravy------------ 3 ea Bacon; strips, cubed 2 ea Onions; small, fine chopped 1 c Beef broth; hot 1 t Mustard; dijon style 2 T Tomato catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Strips And Carrots Categories: German, Beef, Vegetables Servings: 4 1 lb Carrots 2/3 c Carbonated soda water 1 c White wine 1 t Salt 1/4 t Sugar 1 lb Sirloin steak 2 T Vegetable oil 2 ea Onions; small, diced 1/4 t White pepper 1/2 c Heavy cream 1 T Parsley; chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef With Caper Sauce Categories: Beef Servings: 12 4 lb Beef eye of round roast 1/2 c Cooking oil 1/2 c Tomato paste 1/4 c Imported soy sauce 1/4 c Red wine vinegar 2 T Crushed rosemary 2 t Salt 1 x Pepper to taste 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green onions 1 x Parsley 1 x Rye bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef With Hot Sauce Categories: Beef, Sauces Servings: 8 3 lb Beef chuck roast 1/2 c Chopped onion 1/2 c Chopped celery 1/2 c Chopped green pepper 1 x Water 1 1/2 c Catsup 3 T Hot taco sauce 2 T Brown sugar 2 T Vinegar 2 ea Cloves garlic, minced 1 ea Bay leaf 1 t Salt 1 t Dry mustard 1 t Chili powder 8 ea Hamburger buns Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Forest Cherry Cake Categories: German, Cakes, Fruits Servings: 8 1 x ------------cake------------ 6 ea Eggs; large 1 c Sugar 1 t Vanilla extract 4 oz Unsweetened bakingchocolate* 1 c Flour; sifted 1 x -----------syrup------------ 1/4 c Sugar 1/3 c ;water 2 T Kirsch 1 x ----------filling----------- 1 1/2 c Confectioners' sugar 1/3 c Butter; unsalted 1 ea Egg yolk; large 2 T Kirsch liquer 1 x ----------topping----------- 2 c Sour cherries; canned, drain 2 T Confectioners' sugar 1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bloody Mary #1 Categories: Beverages Servings: 1 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 t Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste A wedge of lime may be added. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bramberger Meat & Cabbage Categories: German, Beef, Main dish Servings: 4 1 lb Cabbage; head, small 1 T Vegetable oil 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed 1 lb Ground beef; lean 1 t Caraway seeds 1/2 t Salt 1/2 t Pepper 1/2 c White wine; dry 1 t Vegetable oil 3 ea Bacon; strips, thick sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Breakfast Casserole (Pennsylvania Dutch) Categories: Beef Servings: 6 6 ea Large eggs 2 c Milk 1 t Salt 1 t Dry mustard 2 ea Slices white bread, cubed 1 lb Sausage browned 1 c Sharp/mild cheddar shreds * * Use either sharp or mild Shredded Chedder Cheese. ~--------------------------------------------------------------------- ~--- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli & Blue Cheese In Prepared Puff Categories: Tarts, Vegetables Servings: 8 1 x Prepared puff pastry, defros 4 ea Eggs 1 lb Ricotta cheese 1/2 lb Crumbled bleu cheese 4 c Cooked chopped broccoli flow Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled spicy shark Categories: Seafood, Main dish Servings: 4 1 lb Shark fillets (3/4" thick) 1/3 c Lemon juice 1/4 c Chopped parsley 1 T Chopped fresh basil, or 1 t Dried basil 1 x Clove garlic, minced 2 T Seafood sauce or chili sauce 1 T Light soy sauce Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brownie Cookies Categories: Desserts, Cookies, Chocolate Servings: 48 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 c Sifted all-purpose flour 1 1/2 t Baking soda 1/2 t Baking powder 1/4 lb Unsalted butter 1 c Granulated sugar 1 T Vanilla extract 2 ea Egg 1 T Milk 3/4 c Finely chopped walnuts 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brussel Sprouts With Balsamic Vinegar Categories: Vegetables Servings: 8 1 1/2 lb Fresh brussel sprouts 2 T Olive oil 2 ea Cloves garlic, peeled and sl 1 ea Medium yellow onion, peeled 1/4 c Balsamic vinegar 2 T Butter 1 x Salt and freshly ground blac Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brussels Sprouts In Beer Categories: German, Vegetables Servings: 4 1 lb Brussels sprouts; fresh 1 x Beer; any brand, to cover 1/2 t Salt 2 T Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Fruit Salad With Sour-cream Categories: German, Salads, Vegetables Servings: 4 2 c Cabbage; raw, shredded 1 ea Apple; med., diced, unpeeled 1 T Lemon juice 1/2 c Raisins 1/4 c Pineapple juice 1 1/2 t Lemon juice 1/4 t Salt 1 T Sugar 1/2 c Sour cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Coleslaw Categories: Cajun, Salads Servings: 10 5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caramelized Onion Dip Categories: Appetizers, Dips Servings: 6 1 T Unsalted butter 1 T Peanut oil 1 x Large red onion, sliced 1/2 c Sour cream 1/2 c Mayonnaise 1/4 t Salt 1/4 t Cayenne pepper 1 t Red pepper flakes 1/8 t Tabasco sauce 1 x -----crackers or chips------ Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caramelized Onions In Flaky Pastry Categories: Tarts, Vegetables Servings: 8 1 c Coarse breadcrumbs 4 T Butter 1/4 c Chopped parsley leaves 2 lb Small white onion 6 T Butter 2 T Sugar 1/4 c Marsala wine 1/4 c Beef broth 1 1/4 c All purpose flour 1/2 pt Salt 6 T Cold unsalted butter, cut up 2 T Vegetable shortening 3 T Cold water ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrots In Beer Categories: German, Vegetables Servings: 4 4 ea Carrots; large 1 T Butter 1 c Dark beer; any brand 1/4 t Salt 1 t Sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Stuffed Rolls Categories: Cheese, Sandwiches Servings: 6 16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, * 2 ea Green bell peppers; md 12 ea French rolls; large 6 oz Tomato sauce; * 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy broiled flounder Categories: Seafood, Main dish, Cheese Servings: 4 2 lb Flounder or white fish 2 T Lemon juice 1/2 c Parmesian cheese 1/4 c Butter, softened 3 T Mayonnaise 3 ea Green onions, chopped 1/4 t Salt 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbeque Sauce Categories: Chinese, Sauces, Barbecue Servings: 1 3/4 c Catsup 1/2 c Brown sugar 3 T Soy sauce 1 T Ground ginger 1 T Liquid smoke 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Dry Marinade Categories: Chinese, Marinades, Pork Servings: 1 3 T Brown sugar 1 1/2 t Paprika 1 t Salt 3/4 t Monosodium glutamate 3/4 t Ground tumeric 1/4 t Celery seed 1/4 t Dry mustard Combine ingredients and use for marinade for spare ribs and pork. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Smokey Ribs Categories: Barbecue, Chinese, Pork Servings: 6 6 lb Pork spareribs 1 x Chinese dry marinade Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Hazelnut Tart Categories: Tarts, Desserts Servings: 8 3 T Cocoa powder 1/4 c Sugar 4 T Butter 1 ea Lg Egg 4 oz Bittersweet or semisweet cho 4 T Butter 1 c Dark corn syrup 1/2 c Sugar 3 ea Eggs 2 T Dark rum (optional) 1 x Chocolate Dough 1 c Unbleached all-purpose fl ea Pinch salt 1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Leaf Pie Categories: Desserts, Pies Servings: 8 3/4 t Salt 3/4 c Cold vegetable shortening 6 T Ice water 4 oz Chocolate 3/4 c Heavy cream 1/4 ea Vanilla bean 1 T Sugar 1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pretzels Categories: German, Snacks Servings: 8 1/2 c Butter or margarine 1/4 c Sugar 1 ea Egg; large, beaten 1 t Vanilla extract 1/4 c Milk 1/4 c Cocoa 2 c Flour; unbleached, unsifted 1 x -------cocoa frosting------- 2 T Cocoa 1 1/4 c Confectioners' sugar 2 T Butter or margarine; melted 1/2 t Vanilla extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Potato Salad Categories: German, Salads, Vegetables Servings: 6 6 ea Potatoes; large * 1 x ;boiling water 1/2 t Salt 1 ea Onion; medium, minced 3 T Vinegar 1/2 t Mustard; prepared 1 t Sugar 2 t Dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Dog Categories: Meats, Sandwiches Servings: 6 1/2 c Yellow corn meal 6 ea Frankfurters 1/2 c Flour 1 T Sugar 1 t Dry mustard 1 t Baking powder 1/2 t Salt 1/2 c Milk 1 ea Egg, lightly beaten 1 T Melted shortening 6 ea Skewers or sticks Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Beef Loaf Categories: Ground beef Servings: 8 2 T Butter or margarine 1/2 lb Mushrooms, trimmed & sliced 1 x Onion, diced (1 cup) 1 c Thinly sliced celery 1 c Shredded pared carrots 2 T Water 2 lb Ground beef 1/2 c Sifted all-purpose flour 2 t Salt 1 t Seasoned salt 1 t Fines herbes 2 T Soy sauce Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab-Melt Canapes Categories: Appetizers Servings: 1 1/2 ea 12-oz package salad-style im 1 x (about 1 cup) 1/4 lb Jarlsberg or swiss cheese (s 1/4 c Mayonnaise or whipped salad 1/4 t Dry mustard 30 ea Melba toast rounds 1/2 c Sliced pitted ripe olives 1 x Rosemary or wattercress spri Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crawfish Pie Categories: Main dish Servings: 6 1 ea Onion; diced 1 lb Crawfish tails; coarsely ch 1/4 c Green onion; minced 1/4 c Parsley; minced 2 ea Garlic; cloves 1 T Salt 1/2 ea Bell pepper; diced 1/2 c Bread crumbs; seasoned 2 ea Celery stalks; diced 1/2 t Red pepper 1/2 c Butter 1 ea Egg 1/2 t Pepper 1/4 c Tomato sauce 1 c Milk 1 ea 10" pie plate (double crust) Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber and Potato Soup Categories: German, Soups Servings: 4 1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice 1 t Salt 2 c Water; cold 1/4 t Pepper; white 1 c Cream; heavy 1/2 c Milk 1 ea Green onion; grated 1 t Dillweed; dried or 1 T Fresh dill; chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Relish Salad Categories: German, Salads, Vegetables Servings: 4 2 ea Cucumbers; medium 1 1/2 T Sugar 1 1/2 T Cider vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour cream 1 T Parsley; fresh, minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dill Cream Dressing Categories: Sauces, Dressings Servings: 1 1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt 2 t Dijon mustard 1 T Dill; finely chopped, fresh 1 x Salt & pepper to taste I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggs In Green Sauce Categories: German, Cheese, Sauces Servings: 4 2 T Mayonnaise 1 c Sour cream; * 1 ea Lemon; med, juiced 9 ea Eggs; large, hard cooked 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 1/2 c Fresh herbs; chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ~--------------------------------------------------------------------- ~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Endive With Tomato Rosettes Categories: Appetizers Servings: 1 6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese ( 3 T Milk 2 oz Dried tomatoes, in oil (chop 1 x Basil leaves or watercress s 1 x Flower for garnish Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: False Hare (German Meatloaf) Categories: German, Beef, Main dish Servings: 4 1/2 lb Ground beef; lean 1/2 lb Ground pork; lean 1 ea Onion; medium, chopped 3 T Bread crumbs 3 T Water; cold 2 ea Eggs; large 1/2 t Salt 1 t Paprika 1 t Mustard; prepared 2 T Parsley; chopped 3 ea Hard cooked eggs; peeled 4 ea Bacon; strips 4 T Vegetable oil 1 c Beef broth 1 x -----------sauce------------ 1/4 c Water; hot 1 t Cornstarch 1/4 c Water 1/2 c Sour cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Farmers Breakfast Categories: German, Main dish Servings: 4 4 ea Potatoes; medium 4 ea Bacon; strips, cubed 3 ea Eggs; large 3 T Milk 1/2 t Salt 1 c Ham; cooked, small cubes 2 ea Tomatoes; medium, peeled 1 T Chives; chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Cream, Basil and Romano Categories: Pasta, Italian Servings: 4 4 ea Bacon slices; chopped thick 4 ea Green onions; chopped 1/2 c Whipping cream 1/2 c Parmesan; freshly grated 1 x Or: 1/2 c Romano; freshly grated 1/3 c Basil; chopped fresh 1/2 lb Fettuccine 1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated 1 x Romano; freshly grated Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fillet of fish a l'orange Categories: Seafood, Main dish Servings: 2 6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced 1 lb Flounder 1/4 t Salt & pepper 1/2 t Dried whole italian season 2 T Olive oil 1/4 t Soy sauce 1/2 c White wine 1/4 c Orange juice 3 T Curacau liqueur 1 ea Paprika 2 T Minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish and potato platter Categories: Seafood, Main dish, Microwave Servings: 4 8 oz Plain non-fat yogurt 1/4 c Chopped fresh dill 2 T Rice vinegar 2 T Chopped chives 1/2 t Salt 1/2 t Pepper 3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces 1 c Broccoli florets 2 T Lemon juice Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish fillets Categories: Fish, Main dish Servings: 1 1/2 lb Fish fillets (any kind) 1/4 x Stick of butter 2 T Lemon juice 1 x Curry 1 x Cayanne pepper 1 x Minced garlic 1 x Mrs. dash 1/2 t Chicken bullion 2 T Water Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Florida red snapper Categories: Seafood, Main dish Servings: 6 2 lb Red snapper fillets 1/4 c Grated onion 2 T Orange juice 2 T Lemon juice 2 t Grated orange rind 1/2 t Salt 1/8 t Nutmeg Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Foil Envelope Fish Categories: Seafood, Main dish Servings: 1 1/2 x Green pepper, sliced 1/2 x Tomato, sliced 1 x Green onion, sliced 1/2 T Basil 1 ea Salt 1 ea White pepper 1 x Filet firm white fish 3 x Slices lemon Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frankfurt Crown Cake Categories: German, Cakes Servings: 10 1 x ------------cake------------ 1 c Butter; no margarine 1 1/2 c Sugar 6 ea Eggs; large * 1 1/2 t Grated lemon rind 8 T Rum 4 t Baking powder 3 1/2 c Flour; unbleached, sifted 1 x ----butter-cream filling---- 1 c Sugar 3/4 c ;water 6 ea Egg yolks; large 1 T Rum 1 c Butter;no margarine,unsalted 1 x ------praline topping------- 2 T Butter 1 c Sugar 1/2 c ;water 1 c Almonds; blanched, sliced 1 x -------apricot glaze-------- 1/2 c Apricot jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato Soup Categories: German, Soups Servings: 4 6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes 1 ea Onion; chopped 1 ea Celery; stalk, chopped 2 c Chicken broth 1 T Tomato paste 1/2 t Basil; dried 1/4 t Pepper; freshly ground 1/2 t Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Salad With Nuts Categories: German, Salads, Vegetables Servings: 4 1 ea Honeydew melon; small 2 ea Oranges 1 c Blue grapes 1 x Lettuce leaves 12 ea Walnut halves 1 x ----------dressing---------- 8 oz Yogurt; (1 container) 1 T Lemon juice 1 T Orange juice 1 T Tomato catsup 2 T Evaporated milk 1 x Salt; dash 1 x White pepper; dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Beefsteaks Categories: Beef, German, Main dish Servings: 4 1 ea Hard roll; large, dry 1/2 c Water 4 T Vegetable oil 1 ea Onion; medium, chopped 1 lb Ground beef; lean 1/2 t Salt 1/4 t Pepper 4 ea Onion; medium, sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gilled salmon Categories: Seafood, Main dish Servings: 6 6 x Medium salmon steaks 1/3 c Olive oil 4 x Cloves garlic, crushed 1/2 c Chopped parsley 1/4 t Dried dill weed 1 t Salt 1 c Fine dry bread crumbs 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Beans With Dill Categories: German, Vegetables Servings: 4 9 oz Cut green beans; frozen(1pk) 1/3 c ;water, boiling 1 ea Beef bouillon cube 1 t Dillweed or dillseed 2 T Butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green-Bean Salad Categories: German, Salads, Vegetables Servings: 4 1 lb Green beans; fresh * 1 x ;boiling salted water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable oil 2 ea Onions; med., thinly sliced 1/2 t Dried dillseed 1 t Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Bratwurst Categories: German, Main dish Servings: 6 6 ea Bratwursts 12 oz (1 can) beer 1 ea Onion; med., chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Shark To Die For Categories: Seafood, Main dish Servings: 6 1/2 c Soy sauce 1/2 c Orange juice 1/4 c Catsup 1/4 c Chopped fresh parsley 2 T Lemon juice 1/3 T Ground pepper 2 x Cloves garlic, minced 6 x Shark steaks, or 6 x Swordfish or salmon steaks Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled swordfish with barbecue sauce Categories: Seafood, Main dish Servings: 6 2 lb Swordfish fillets 1 c Catsup 1/3 c Lemon juice 1/4 c Oil 2 t Worcestershire sauce 1 x Clove garlic, minced 1/2 c Chopped onion 1/4 c Water 1 t Sugar 1/4 t Hot pepper sauce 1 x Small bay leaf Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grouper & horseradish sauce Categories: Seafood, Main dish, Microwave Servings: 4 1 ea Small green pepper, sliced 1 lb Grouper 1/4 t Pepper 4 ea Onion slices, thin 1/3 c Catalina dressing 2 T Prepared horseradish 1/4 t Hot sauce 1 T Lemon juice Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Half-Time Beef Sandwiches Categories: Sandwiches Servings: 6 2 t Lemon juice 1 x Small apple,finely chopped 1 x 3-oz pkg. cream cheese 1 T Milk 1 T Prepared horseradish 1/4 c Walnut pieces 6 ea Kaiser rolls, split 6 ea Lettuce leaves 1 lb Thinly sliced roast beef 2 T Sliced green onions Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburg-Style Fish Salad Categories: German, Salads, Fish Servings: 4 1 T Butter 1 lb White fish fillets; * 1/2 c ;hot water 4 ea Eggs; large, hard cooked 2 ea Pickles; dill 1 T Capers 1 x -----------sauce------------ 2 T Mayonnaise 2 T Sour cream 2 t Lemon juice 1 t Mustard; dijon-style 1/2 t Salt 1/4 t Pepper; white 1 x ----------garnish----------- 1 ea Egg; large, hard cooked 4 ea Beets; canned, slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herring Salad With Sour Cream Sauce Categories: German, Salads, Fruits Servings: 4 1 x ------sour-cream sauce------ 1 c Sour cream 1/2 c Yogurt 1/2 x Lemon; juice only 1/4 t Sugar 1 x -----------salad------------ 2 ea Onions; small 2 ea Apples; medium, tart 8 ea Herring fillets; marinated 2 t Dill; fresh or 1/2 t Dillweed; dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hershey's Light Chocolate Cake Categories: Cakes, Desserts, Chocolate Servings: 12 1 1/4 c Flour 1/3 c Hershey's cocoa 1 t Baking soda 6 T Extra light corn oil spread 1 c Sugar 1 c Skim milk 1 T White vinegar 1/2 t Vanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kale And Potato Soup Categories: German, Soups Servings: 6 4 ea Potatoes; medium 2 T Vegetable oil 8 c Water 1 t Salt 1/2 t Pepper 2 lb Kale; fresh 1/2 lb Garlic sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kit's Chocolate Mousse Categories: Desserts, Chocolate Servings: 12 18 oz Semisweet chocolate 2 c Heavy cream; well chilled 6 ea Egg 2 T Confectioner's sugar 2 T Creme de cacao 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Konigsberg Meatballs Categories: German, Beef, Meats Servings: 4 1 x ---------meatballs---------- 1 ea Hard roll 3/4 c Water 1 lb Ground beef; lean 1 ea Bacon; strip, diced 4 ea Anchovy fillets; diced 1 ea Onion; small, chopped 1 ea Egg; large 1/2 t Salt 1/4 t Pepper; white 1 x -----------broth------------ 6 c Water 1/2 t Salt 1 ea Bay leaf 1 ea Onion; small, peeled, halved 6 ea Peppercorns 1 x -----------gravy------------ 1 1/2 T Butter or margarine 1 1/2 T Unbleached flour 1 T Capers 1 ea Lemon juice; of 1/2med.lemon 1/2 t Mustard; prepared 1 ea Egg yolk; large 1/4 t Salt 1/4 t Pepper; white Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Coleslaw Categories: Coleslaw, Salads Servings: 6 1/2 c Mayonnaise 1/2 c Sour cream 1/4 c Fresh lemon juice 2 T Dijon mustard 2 T Olive oil 2 T Sugar 1 T White wine vinegar 1 T Prepared horseradish 1 t Salt 1/2 t Celery seeds 1/2 t Pepper 8 c Shredded cabbage (about 1 1/ 1/2 ea Red bell pepper (cut into ma 1/2 ea Green bell pepper (cut into 1/4 ea Red onion (cut into matchsti 1 ea Carrot, shredded 2 T Chopped fresh parsley 2 t Grated lemon peel Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Soup With Franankfurters Categories: German, Soups Servings: 4 1 c Lentils; dried quick-cooking 6 c Water 2 ea Bacon; slices, diced 1 ea Leek or green onion; * 1 ea Carrot;large, finely chopped 1 ea Celery;stalk, finely chopped 1 ea Onion; finely chopped 1 T Vegetable oil 2 T Unbleached flour 1 T Vinegar 4 ea Frankfurters; thickly sliced 1 T Catsup; tomato 1 t Salt 1/4 t Black pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinade for Steak Categories: Sauces Servings: 4 1 c Olive oil 1/2 c Sherry vinegar 1 x Or: 1/2 c Wine; red or white 1 x Or: 1/4 c Lemon juice 2 T Soy sauce 2 ea Garlic cloves; sliced 1 x Coarsely ground pepper 2 T Freshly chopped herbs 1 t Italian seasoning 1 x Red peppercorns; if desired 1 T Worcestershire sauce 1 t Sugar "... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Tomatoes Categories: German, Vegetables Servings: 4 4 ea Tomatoes; large * 1 c Vegetable oil 1/4 c Wine vinegar 1/4 t Mustard; dry 1 t Salt 1/4 t Black pepper 1 ea Garlic; clove, large, minced 1 T Basil; fresh, chopped 2 ea Thyme; sprigs, fresh,chopped 1 ea Marjoram; fresh, sprig, chop 1 T Scallion; minced * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mark's Famous Po-Boy Categories: Sandwich, Main dish Servings: 4 1 1/2 lb Beef; roast 1/2 ea Onion; diced 1/2 ea Bell pepper; diced 5 oz Hickory smoked worcestershir 2 T Peanut oil 1 t Seasoning salt 3 T Mayonnaise 8 ea Swiss cheese; sliced 2 ea Soft french bread Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mashed Potatoes With Horseradish Categories: German, Vegetables Servings: 4 5 ea Potatoes; medium 1 x ;boiling water 1/2 t Salt 2 T Butter 1 x Pepper; freshly ground 1/2 c Sour cream 1 T Horseradish 2 t Parsley; minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Molasses Brown Bread Categories: Breads Servings: 4 2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ 1/3 c Brown sugar 1/2 t Salt 1 c Raisins; mixed dark & light 2 t Baking soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushrooms in Cream Sauce Categories: German, Vegetables Servings: 4 2 lb Mushrooms; fresh 1/4 lb Bacon; diced 1/4 c Butter or margarine 2 ea Onions; large, diced 1 c White wine 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1 x Nutmeg; pinch of 1 x Mace; pinch of 1 c Cream; heavy 1 x Lemon juice; 1/2 med lemon 2 ea Parsley; sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Potato Salad Categories: Salads Servings: 8 2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe 5 ea Green onions; finely choppe 1 x Salt & pepper to taste A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Year's Pretzels Categories: German, Desserts Servings: 2 2 c Milk 1/2 c Butter or margarine 2 pk Yeast; active, dry 2 t Salt 1/2 c Sugar 7 c Flour; unbleached 2 ea Eggs; large 1 c Confectioners' sugar 1 x ;water 1 t Vanilla extract 1/4 c Almonds; chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old German Muffins Categories: German, Breads, Desserts Servings: 4 3/4 c Butter or margarine 1/2 c Sugar 2 ea Eggs; large 1 T Rum 1 t Vanilla extract 3 T Milk 1/2 t Cinnamon 2 t Baking powder 2 1/4 c Flour; unbleached 1/4 c Almonds; ground 1 T Orange rind; grated 1/4 c Raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Sage Loaf Categories: Ground beef Servings: 8 2 lb Ground beef 2 x Eggs 1 c Quick-cooking rolled oats 1 x Medium onion, grated 1 c Canned applesauce 2 t Salt 1/4 t Pepper 1/2 t Leaf sage, crumbled 1 T Bottled steak sauce Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Poppyseed Dressing Categories: Salads, Dressings Servings: 8 2/3 c Safflower or corn oil 1/4 c Lime juice 2 T Orange juice 2 T Orange rind; grated 2 T Honey 2 T Onion; minced 1 T Poppy seeds 1 x Salt & pepper to taste ** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ox Tail Soup Categories: German, Soups Servings: 6 2 lb Ox tails; disjointed or 2 ea Veal tails 1 ea Onion; medium, sliced 2 T Vegetable oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley; chopped 1/2 c Carrots; diced 1 c Celery; diced 1 ea Bay leaf 1/2 c Tomatoes; drained 1 t Thyme; dried, crushed 1 T Unbleached flour 1 T Butter or margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pie 1 Categories: Dessert Servings: 8 1/2 ea Butter; stick 3 ea Egg 1 c Sugar 1 c Karo; white 3 T Corn meal 1 t Vanilla 1 ea Salt; pinch 1 c Pecans; chopped 1 ea Pie shell Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pie 2 Categories: Nuts, Pies Servings: 1 2 T Butter or margarine 2 ea Large beaten eggs 1/2 c Dark corn syrup 1/3 c Sugar 2 t Unbleached flour 1/4 t Vanilla 1 x Pecan pie pastry shell 1/2 c Pecan halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops in Onion Sauce Categories: German, Pork, Main dish Servings: 4 4 ea Pork chops 1/2 t Salt 1/4 t Pepper 1 1/2 T Unbleached flour 1 1/2 T Vegetable oil 4 ea Onions; small (2 med) * 1/2 c Beer 1/2 c Beef broth; hot 1 t Cornstarch * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Pancakes German Style Categories: German, Vegetables Servings: 4 2 1/2 c Potatoes; (2 large) * 3 c ;water 1 t Lemon juice 1 ea Potato; boiled, mashed 1 ea Egg; large, beaten 2 T Milk 1/2 t Salt 1 x Vegetable oil; as needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Salad With Beer Dressing Categories: German, Salads, Vegetables Servings: 4 6 ea Potatoes; medium 4 ea Bacon; slices 1 T Onion; chopped 1 ea Celery; stalk, chopped 1 t Salt 2 T Butter 2 T Unbleached flour 1/2 t Mustard; dry 1 T Sugar 1 c Beer; any brand 1/2 t Tobasco sauce 2 T Parsley; chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Cabbage Salad Categories: German, Salads, Vegetables Servings: 4 5 ea Bacon; slices 1 t Sugar 2 T Vinegar 1/4 c Wine; red or white 1/2 ea Red cabbage; head, shredded 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1 T Caraway seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red-beet Salad Categories: German, Salads, Vegetables Servings: 6 2 ea Red beets; bunches 1 x ----------marinade---------- 2 T ;water 1/4 c Vinegar 2 T Caraway seeds 1 t Sugar 2 T Onion; minced 1 t Horseradish 1/4 t Cloves; ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Red Pepper and Chive Dressing Categories: Salads, Dressings Servings: 8 1 ea Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers 1/3 c Red wine vinegar 1 ea Garlic clove; medium minced 1 c Olive oil 1/3 c Finely chopped fresh chives 1 x Salt 1 x White pepper; freshly groun Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon steaks with cucumber dill sauce Categories: Seafood, Main dish, Microwave Servings: 2 2 ea Salmon steaks 1/4 c Dry white wine 1 ea Bay leaf 2 T Fresh dill 1 ea Stalk celery, cut up 1 x ----cucumber dill sauce----- 1/4 c Plain lo-fat yogurt 1/4 c Lite mayonaise 1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated 1/8 t Dry mustard 1/4 c Freshly chopped dill 1 ea Salt & pepper Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut Salad With Yogurt Dressing Categories: German, Salads, Vegetables Servings: 4 1 lb Sauerkraut; (1 lb can) 1/2 lb Blue grapes 6 oz Ham; cooked 1 x ----------dressing---------- 1/2 c Yogurt 1/4 t Salt 1/4 t Pepper; white 1 t Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saurebraten & Ginger Categories: German, Meats, Main dish Servings: 10 4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced 8 ea Peppercorns 4 ea Cloves; whole 1 ea Bay leaf 1 c White vinegar; mild 1 c Water 1/2 c Cider vinegar 1/4 c Vegetable oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour cream 1 T Unbleached flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skillet Cabbage Categories: German, Vegetables Servings: 4 2 T Vegetable oil 3 c Cabbage; finely shredded 1 c Celery; chopped 1 ea Green pepper; small, chopped 1 ea Onion; small, chopped 1/2 t Salt 1/4 t Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smokey Brie Spread Categories: Appetizers, Spreads Servings: 1 4 x Slices bacon, fried crisp 8 oz Cream cheese, softened 4 1/2 oz Brie cheese, room temp. 2 T Milk 1 T Lemon juice Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaetzle Cheese Noodles Categories: German, Breads, Cheese Servings: 4 3 T Butter or margarine 3 ea Onions;sliced in small rings 3 oz Emmenthaler cheese; grated 1 t Dry mustard 2 c Spaetzle noodles 2 T Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spareribs And Sauerkraut Categories: German, Pork, Main dish Servings: 4 32 oz Sauerkraut; canned (2 cans) 3 lb Spareribs; country style 2 t Paprika 6 ea Beef bouillon cubes 1/2 t Caraway seeds 1/2 t Pepper 10 ea Bacon; slices,rolled inflour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach-Cheese Puffs Categories: Appetizers Servings: 1 1 ea 10-oz package frozen chopped 1 c Milk 1/2 c Margarine or butter (1 stick 1 t Salt 1 c All-purpose flour 4 ea Large eggs 1/4 lb Gruyere or swiss cheese (shr 1/2 c Grated parmesan cheese 1 x Parsley, beet or salad green Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steak Tartare Categories: Appetizers, Beef, Spreads Servings: 1 1/4 lb Fresh, raw sirloin or 1/4 lb Tenderloin beef, cubed 1/2 t Capers 1/4 t Worcestershire sauce 1/4 t Dijon mustard 1 x 1-inch piece onion Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir-Fried Liver Categories: Meats, Chinese Servings: 4 1 lb Calves liver 1 x Small onion 4 x Mushrooms 4 x Scallions 1 x Clove garlic 1 t Corn starch 2 T Peanut oil 1 t Soy sauce Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Barvarian Categories: German, Desserts Servings: 6 1 qt Strawberries; fresh 3/4 c Sugar 1 T Gelatin; unflavored,(1 env.) 1/2 c ;water, cold 2 t Lemon juice 1 c Cream; heavy, whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Cabbage Rolls Categories: German, Vegetables, Main dish Servings: 6 1 1/2 c Brown rice 3 c Water 2 t Salt 1 t Dillseed 1/2 t Marjoram 3/4 t Pepper 2 1/2 c Onion; chopped 5 T Vegetable oil 1/2 t Paprika 2 ea Garlic; cloves, minced 2 ea Eggs; large, slightly beaten 1/4 c Bread crumbs 1/2 c Parsley; fresh, minced 2 1/2 lb Cabbage 1 x Cheesecloth; about 6 ft. 2 1/2 c Tomatoes; canned, chopped 1/2 c Vermouth; dry 1/2 c Beef broth 2 T Tomato paste 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Veal Breast Categories: German, Meats, Main dish Servings: 4 1/2 lb Ground beef; lean 1/4 lb Ground pork 1 ea Egg; large 1 c Bread crumbs; soft 1 T Lemon juice 1/8 t Nutmeg 1/2 t Salt 1 x Pepper; to taste 4 lb Breast of veal; with brisket 3 T Shortening 2 t Paprika 2 ea Bay leaves 6 ea Cloves; whole 1/2 t Rosemary 1/2 t Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swabian Pancakes Categories: German, Desserts Servings: 6 1 1/4 c Flour; unbleached 3 ea Eggs; large 1/2 t Salt 2 c Milk 1 t Vegetable oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 t Oil or butter;to grease dish 2 T Sugar 3 T Almonds; sliced and blanched 1 T Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet-and-Sour Potatos Categories: German, Vegetables Servings: 4 8 ea New potatoes; boiled in skin 1 ea Onion; medium, diced 1/4 t Salt 1/4 t Pepper 3/4 c Sugar 4 ea Bacon; slices, cut up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Juice Cocktail Categories: Beverages Servings: 10 46 oz Can tomato juice 6 ea Limes, juiced 2 t Salt 8 ds Tabasco sauce 2 t Ground cumin 1 ea Lime slices for garnish Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tortellini with Peas and Prosciutto Categories: Pasta, Italian Servings: 4 15 oz Tortellini; cheese 1 1/2 c Whipping cream 1 x Nutmeg; freshly grated pinc 6 T Parmesan; freshly grated 3/4 c Peas; frozen tiny thawed dr 1 1/2 oz Prosciutto; fat trimmed cut 1 x Salt and freshly ground pepp Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Two Bean Soup Categories: German, Soups Servings: 4 1 1/4 c White beans; dry 4 oz Ham; cubed 1 c Cut green beans; * 1/4 c Celery; diced 1 ea Green onion; diced 1 ea Onion; yellow, diced 1 ea Potato; peeled & diced 1 T Butter 2 T Unbleached flour 3/4 c Beef broth 1/2 t Salt 1/4 t Pepper 1 x ----------garnish----------- 1 ea Parsley; sprig * Beans can be either fresh or frozen. Do not use canned. ~--------------------------------------------------------------------- ~-- ~---- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Breast With Herb Stuffing Categories: German, Meats, Veal Servings: 6 1 x -------herb stuffing-------- 3 ea Bacon; strips 1 ea Onion; medium 4 oz Mushroom pieces; (1 can) 1/4 c Fresh parsley; chopped 1 T Dill; fresh, chopped 1 t Tarragon leaves; dried 1 t Basil leaves; dried 1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry 3 ea Eggs; large 1/3 c Sour cream 1/2 t Salt 1/4 t Pepper 1 x ------------veal------------ 3 lb Boned veal breast; or 4 lb Boned leg of veal 1/2 t Salt 1/4 t Pepper 1 T Vegetable oil 2 c Beef broth; hot 2 T Cornstarch 1/2 c Sour cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Cutlets With Capers Categories: German, Veal, Meats Servings: 4 24 oz Veal cutlets (4 @ 6oz each) 2 T Lemon juice 1/2 t Salt 1/8 t Pepper 1/2 t Paprika 1 T Vegetable oil 2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry 1 ea Bay leaf 3 T Evaporated milk 1 x ----------garnish----------- 1 x Pickled beets; sliced 4 ea Lettuce leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Cutlets With Cherry Sauce Categories: German, Meats, Veal Servings: 4 4 ea Veal cutlets; lean * 1 T Vegetable oil 1/2 t Salt 1/8 t Pepper; white 1/4 c Red wine 2 T Evaporated milk 16 oz Cherries;tart, canned, drain 1 x ----------garnish----------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. ~--------------------------------------------------------------------- ~- ~----Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Rounds With Vegatables Categories: German, Veal, Meats Servings: 4 1/2 t Salt; or to taste 1/4 t Pepper; or to taste 1/4 t Paprika; or to taste 4 ea Veal fillets; cut 1/4" thick 4 T Butter 4 ea Stewed tomatoes; whole 12 ea White asparagus spears; * 1/4 lb Mushrooms; fresh, sliced * Asparagus Spears should be canned. ~--------------------------------------------------------------------- ~- ~---- Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Steaks Categories: German, Veal, Meats Servings: 4 1 lb Veal cutlets; sliced thin 1/2 t Salt 1/4 t Pepper 3/4 t Curry powder 3 T Vegetable oil 2 ea Onions; diced 2 T Evaporated milk 2 T Tomato paste 1 ea Lemon; juiced 10 ea Parsley sprigs; chopped 2 T Cognac or brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Steaks With Yogurt Categories: German, Veal, Meats Servings: 4 1 lb Veal; sliced thin 1/2 t Salt 1/4 t Pepper 3 T Vegetable oil 4 ea Apples; med. peel and slice 1/2 c Evaporated milk 8 oz Yogurt; small container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable fish filets Categories: Seafood, Vegetables, Main dish Servings: 2 1 lb Sole or cod filets 1 T Oil 1 c Sliced onion 3 c Sliced zucchini 1 c Green pepper slices 3/4 c Chopped tomatoes 3 T Dry sherry (optional) 1 T Lemon juice 1/2 t Salt 1/2 t Basil 1/4 t Pepper 2 x Drops hot pepper sauce 1/4 c Parmesian cheese Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Westphalian Cabbage Categories: German, Vegetables Servings: 4 2 lb Cabbage; (1 head) approx wt. 3 T Vegetable oil 1 t Salt 1 t Caraway seeds 1 c Beef broth 3 ea Apples; small, tart 1 T Cornstarch 2 T ;water, cold 3 T Red wine vinegar 1/4 t Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Asparagus In White Sauce Categories: German, Vegetables Servings: 4 29 oz White asparagus; (2 cans) 2 T Margarine 2 T Unbleached flour 1/2 c ;asparagus liquid 1/2 c Milk 4 oz Ham;cut into julienne strips 1/8 t Nutmeg; freshly grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Bean Soup Categories: German, Soups Servings: 8 1 lb Navy beans; dry 3 qt Water 1 ea Ham bone or hock; smoked 2 T Parsley; chopped 1 c Onions; finely chopped 1 ea Garlic; clove, minced 2 c Celery &tops; finely chopped 1 1/2 t Salt 1/2 t Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yellow Split-Pea Puree Categories: German, Vegetables Servings: 6 2 c Yellow split-peas; dry 6 c Stock, broth; or water 1 ea Onion; large, whole 1 ea Carrot; large 1 ea Turnip or parsnip; large 1/8 t Marjoram; dried 1/8 t Thyme; dried 1 t Salt 1 ea Onion; small, minced 2 T Butter; melted 2 T Unbleached flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flesh of the Pig ala Bob Greenberg (and secret sauce) Categories: Meats, Pork, Barbecued, Sauces Servings: 4 ---------------------------------BASIC RIBS--------------------------------- 3 lb Country Ribs or other 1 c Cider Vinegar 2 T Black Pepper fine ground 2 T Garlic Salt ----------------------------SAUCE FOR RE-HEATING---------------------------- 1 ea Open Pit small bottle 1 ea Small Bottle A-1 Sauce 1/4 c Molasses 1 ea Supply of Hickory Chips Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Acadian Peppered Shrimp Categories: Cajun, Main dish, Fish Servings: 4 1 lb Butter 1/2 c Lemon juice 2 t Fresh basil, chopped 2 t Cayenne pepper 2 t Fresh oregano, chopped 5 ea Garlic cloves, minced 1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground 1 x Salt 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Blueberry Pie Categories: Pies, Desserts Servings: 6 3/4 c Sugar 3 T Cornstarch 1/2 t Salt 5 c Apples, peeled and sliced 1 c Blueberries,fresh if possibl 1 T Lemon juice 1 ea Pie shell, unbaked double 2 T Margarine In a large bowl,stir together sugar,cornstarch and salt.Add apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Meringue Pie Categories: Pies, Desserts Servings: 6 1 ea Pie shell, 9" unbaked 2 c Apple, grated 1/2 c Sugar 3 T Butter 1 T Lemon juice 3 ea Eggs, separated 1/2 t Cinnamon 1/2 t Nutmeg 1/4 c Sugar, confectioners 1 t Vanilla Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered sugar and vanilla,beating until meringue is stiff.Spread over top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes longer,until meringue is lightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pie #1 Categories: Pies, Desserts Servings: 6 2 ea Unbaked pie crusts 4 c Water 1 1/2 c Sugar 4 t Cream of tartar 40 ea Ritz crackers 2 T Butter 1 t Cinnamon 1/4 t Nutmeg 1 ea Juice & grated rind of lemon Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pie #2 Categories: Pies, Desserts Servings: 8 1 ea Large egg yolk,slightly beat 1/4 t Salt 1/2 t Ground cinnamon 1/4 t Ground nutmeg 1 ea Graham cracker pie crust 5 1/2 c Sliced,peeled cooking apples 3/4 c All-purpose flour 1/4 c Sugar 1 T Lemon juice 1/4 c Packed light brown sugar 1/2 c Sugar 1/3 c Butter, room temperature 1/4 c Packed light brown sugar 3 T All-purpose flour Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake 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 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pie #3 Categories: Pies, Desserts Servings: 6 1 1/2 c Water 1 1/2 c Sugar 16 ea Soda crackers 1/2 ea Stick margarine 1 1/2 t Cream tarter 1/2 t Cinnamon 1/2 t Nutmeg Bake @ 350 degrees in unbaked crust. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot Cheese Pie Categories: Pies, Desserts Servings: 8 1 1/4 c Quick oats 1/4 c Melted butter or margarine 1/4 t Cinnamon 1/8 t Ground nutmeg 1 c Cottage cheese 1 pk Reduced calorie cream cheese 3 ea Eggs 1/2 c Sliced dates 1/2 c Pineapple juice 1 t Vanilla extract 1 t Grated orange rind 3/4 t Cornstarch 1 c 16 oz apricot halves,drained Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ARCADIAN EIGHT BEAN CHILI Categories: Chili, Spicy Servings: 25 1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry 1/4 c Paprika 1/4 c Pepper, cayenne,or to taste 1 lb Bacon 1/2 c Peppers, grnd dried poblano 5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with 2/3 c Garlic, minced 12 oz Beer 1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground 1/4 c Cinnamon, ground In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Bill Pfeiffer, 1982 World Champion Chili ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bake Cherry Chesse Pie Categories: Pies, Desserts Servings: 6 1 ea 9" graham cracker crust 1/3 c Concentrated lemon juice 1 pk 8 oz softened cream cheese 1 t Vanilla extract 1 c 14 oz. sweetened condensed; 1 c Cherry pie filling 1 x Milk ( not evaporated) large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until set.Top with desired amount of e filling before serving.Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED CATFISH a'la MEUNI`ERE Categories: Creol, Fish Servings: 6 4 ea Catfish fillets (5 oz ea) 1/2 c Cracker meal 1/4 c Parmesan cheese 1 T Lemon and herb seasoning 1 ea Egg 1 x Meuni`ere suace 1 T Water 1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish flakes ea sily. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Zucchine Boats Categories: Vegetables, Main dish Servings: 8 4 x Zucchini, medium 1 c Rice,long grain cooked 1 x Onion, yellow, chopped 1 x Garlic clove, chopped 1 ea Egg, beaten 2 T Olive oil 1/2 lb Ground beef, lean 1/2 c Bread crumbs 2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped 2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C Categories: German, Meats, Main dish Servings: 4 1 lb Cabbage; head, small 1 T Vegetable oil 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed 1 lb Ground beef; lean 1 t Caraway seed 1/2 t Salt 1/2 t Pepper 1/2 c White wine; dry 1 t Vegetable oil 3 ea Bacon; strips, thick sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Cream Pie Categories: Pies, Desserts Servings: 6 1 ea Banana 1 ea Baked 9" pie shell,cooked 2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk 1 x Instant pudding 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef and Cheese Pie Categories: Pies, Main dish Servings: 6 1 1/4 lb Ground beef 1/3 T Cinnamon 1/4 ea Chopped green bell pepper 1 c 8oz tomato sauce & mushrooms 1 c 8 oz. cut green beans 1/4 t Garlic salt 1 c 8 oz. can crescent rolls 1 ea Egg,slightly beaten 2 c Shredded cheddar cheese Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Chow Mein Categories: Oriental, Main dish Servings: 4 3/4 lb Round/rump steak 1 T Soy sauce 1 t Salt 1 T Sugar 8 ea Fresh mushrooms 1/2 lb Bean sprouts 6 oz Bamboo shoots (can) 3 ea Green onions (scallions) 1 ea Egg 2 c Beef stock 2 T Cornstarch 1 t Seseme oil 2 c Dried egg noodles 1 x Deep frying oil Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BLACK BEAN CHILI Categories: Vegetarian, Spicy Servings: 6 4 c Dried black beans 2 T Cumin seed 2 T Oregano, dried 1/2 c Olive oil 2 ea Onions, large, chopped 4 1/2 t Hungarian paprika 1 1/2 c Green peppers, finely diced 3 T Garlic, minced 1 x Warm flour tortillas Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackberry Pie Categories: Pies, Desserts Servings: 6 1 3/4 c Unsifted all-purpose flour 1/2 t Salt 2/3 c Vegetable shortening 1/3 c Cold water 1 c Sugar 1/4 c All-purpose flour 1 x Dash salt 4 c Washed fresh blackberries Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blueberry Cheese Pie Categories: Pies, Desserts Servings: 6 1 x -----------pie s------------ 2 c Graham cracker crumbs 2 T Sugar 1/4 lb Melted butter 1 x -------------f-------------- 2 T Sugar 1 lb Cream cheese (2; 8 oz. pac 1/4 pt Sour cream 1 c Blue berry pie filling Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake for 6 minutes. Blend until smooth the cream cheese,sour cream and sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and bake @ 350 degrees for 5 minutes.Chill and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BOSTON CREAM PIE Categories: Pies, Desserts Servings: 14 1 x -----------cake l----------- 1/4 c Butter, softened 1 c Sugar 3 ea Large eggs 2/3 c Milk 1 t Vanilla 1 3/4 c All-purpose flour 2 t Baking powder 1 x -------vanilla egg c-------- 2/3 c Sugar 1/3 c Cornstarch 1/4 t Salt 2 1/2 c Milk 4 ea Large egg yolks,lightly beat 1 x --------chocolate g--------- 3 ea 1 oz. chocolate squares 1 T Butter 1/3 c Confectioners' sugar 1/4 c Milk Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BOURBON CREAM SAUCE Categories: Pies, Desserts Servings: 6 3/4 c Half and half cream 1/2 c Milk 1 pk 4 oz instant vanilla pudding 2 T Bourbon or rum In a mixing bowl,whip together cream,milk,pudding mix and bourbon.Refrigerate until slightly thickened.Serve on or beside slices of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of milk to ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BROWNIE BOTTOM BOURBON PIE Categories: Pies, Desserts Servings: 6 1 x Brownie mix 5 ea Egg yolks 3/4 c Sugar 1 pk Envelope unflavored gelatin 1/4 c Cold water 1/2 c Bourbon 3 c Heavy cream Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUBBLY BERRY LATTICE PIE Categories: Pies, Desserts Servings: 6 1 qt Fresh blueberries or 2 pk (9 oz.) unsweetened frozen 1/4 c Flour, 1 ea 2 crust pie pastry, divided 1/2 c Sugar; divided 2 t Lemon juice 2 t Butter or margarine Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTERSCOTCH APPLE CRUMB PIE Categories: Pies, Desserts Servings: 6 1 1/2 t Lemon juice 4 c Pared,sliced tart apples 1/2 c Sugar 1/4 c All-purpose flour 1 t Cinnamon 1/8 t Salt 1 ea 9" unbaked pie shell 1 x ----------topping----------- 1 pk 6 oz. butterscotch chips 1/4 c Butter 3/4 c All-purpose flour 1/8 t Salt Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: C.V. Woods World Championship Chili Categories: Chili, Main dish Servings: 12 3 lb Chicken 1 t Oregano 1 1/2 qt Water 1 T Cumin ground 1/2 lb Beef suet 1/2 t Msg 1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped 2 t Sugar 5 lb Pork chops, ctr cut, thin 1 t Cilantro 4 lb Flank steak 1 t Thyme 3 ea Onions, medium, 1/2" pieces 1 c Beer 3 ea Green peppers, 3/8" pieces 2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded 1 x Juice of lime 6 ea Green chiles, long Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caper Sauce Categories: Beef, Sauces, Vegetables Servings: 12 1 c Mayonnaise 1/4 c Capers 1/4 c Dairy sour cream 1 T Dijon-style mustard 1 T Horseradish 1 T White vinegar 1/2 t Sugar * Chopped Dill Pickle can be substituted for Capers. ~--------------------------------------------------------------------- ~--- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CARAMEL PECAN PIE Categories: Pies, Desserts Servings: 6 36 ea Kraft caramels 1/2 t Vanilla 1/4 c Water 3 ea Eggs,beaten 1/4 c Margarine 1 c Pecan halves 3/4 c Sugar 1 ea 9 " unbaked pastry shell 1/4 t Salt Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chasing Chili Categories: Chili, Main dish Servings: 10 1 lb Pork, ground lean 1/2 ea Arsley, chopped 2 1/2 lb Chuck, ground 1/2 ea Utter 1 1/2 lb Onions; chopped 1/3 ea Hili powder 1 lb Green peppers, chopped 2 ea Alt 5 c Tomatoes,chopped 1 1/2 ea Epper 1/2 lb Pinto beans 1 1/2 ea Umin seeds 1 1/2 T Oil 1 1/2 ea Sg 2 ea Garlic cloves 1 ea Water Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHEESE PUDDING PIE Categories: Pies, Desserts Servings: 6 1 x -------------c-------------- 1 c Flour 1/2 c Chopped nuts 1 ea Stick butter 1 x -------------f-------------- 1 c Sugar 1 ea 16 oz cool whip topping 8 oz Cream cheese 1 pk 6.75oz instant choc. pudding Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes. Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesecake Cookies Categories: Desserts, Cookies Servings: 16 5 T Butter, softened 1/3 c Brown sugar, packed 1 c Flour 1/2 c Sugar 1 pk 8 oz cream cheese, softened 1 ea Egg 2 T Milk 1 T Lemon juice 1/2 t Vanilla Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHERRY ALMOND PIE Categories: Pies, Desserts Servings: 8 1/4 c Sugar 4 T Cornstarch 6 c Cherries,pitted 3 T Almond flavored liqueur 1 ea 9" pie shell 1 x ----------crumb t----------- 1 c Flour 1/2 c Sugar 1/3 c Butter 1/2 c Flaked coconut Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and stir over low heat until mixture thickens.Spoon into baked pie shell.Make topping:combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHERRY BERRY PIE Categories: Pies, Desserts Servings: 6 1 x -------------c-------------- 2 c All-purpose flour 1 t Salt 1/4 t Baking powder 1/3 c Shortening 1/3 c Butter flavor shortening 6 T Cold water 2 t Vinegar 1 x ----------cherry l---------- 3 c Frozen pitted tart cherries 1/2 c Juice drained from cherries 1/3 c Plus 1 tbsp. sugar,divided 1 T Plus 1 1/2 t. quick tapioca 1 T Cornstarch,divided 1/2 t Almond extract 1/2 t Vanilla extract 1 pk 8 oz. cream cheese,softened 1/2 c Confectioners sugar 1/2 t Almond extract 1/3 c Chopped almonds 1/2 t Vanilla extract 1 x --------raspberry l--------- 1 c Fresh raspberries,drained 2 T Granulated sugar 1 T Cornstarch 1 x -------------t-------------- 1 ea Egg white,lightly beaten 1 x Granulated sugar 1 x Almonds chopped,optional 1 x Flake coconut,optional ~------------------------Cream Cheese Layer------------------------------- For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 6" pancakes. 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 in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHESS PIE Categories: Pies, Desserts Servings: 6 1 ea 9" pie shell,unbaked 4 ea Eggs 1 c Sugar 1/4 c Butter, softened 1 T Vinegar 1 T Cornmeal 1 T Flour 1 t Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Enchilada Casserole Categories: Main dish Servings: 6 3 T Butter or margarine, melted 1 c Chopped onion 1/2 c Chopped green bell pepper 1 ea Clove garlic, minced 1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans 1 c 4 oz green chilies,chopped 2 t Flour 1 1/2 c Chicken broth 1 c Shredded monterey jack 12 ea 6 inch corn tortillas Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Kabobs Categories: Poultry, Barbeque Servings: 6 6 ea Chicken breast halves 1 t Paprika 1 c Dry white wine 2 T Vegetable oil 1 t Rosemary, crushed 2 ea Garlic cloves 2 1/2 c Chicken broth 1 c Rice, raw 2 ea Yellow squash, medium 1 ea Zucchini squash 2 T Green onions, chopped ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine Categories: Brisket, Beef, Meats Servings: 8 2 1/2 lb Fresh beef brisket 1/2 c Diced onion 1 t Salt 1 t Pepper 1/4 t Garlic powder 1 ea Bottle (12 oz) chili sauce 1 ea Bottle (12 oz) beer 1 x Wild rice amadine 1 x ---------garnishes---------- 2 ea Med. ripe tomatoes, sliced 1 x Parsley sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILI POBLANO PIE Categories: Mexican, Main dish, Spicy Servings: 6 12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or 1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop 1 ea Garlic clove,large, halved 6 ea Eggs 3/4 t Salt 1 x Crema fresca:;----------- 1 1/2 c Whipping cream 3 T Sour cream Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILI WITH LAMB AND BLACK BEANS Categories: Spicy, Main dish Servings: 8 1 3/4 c Black beans, sorted rinsed 2 T Ginger, fresh minced 2 qt Water, or more as needed 2 T Thyme, fresh minced or 2 lb Lamb bones 2 t Thyme, dried crumbled 4 ea Thyme sprigs 1 T Jalapeno, seeded, deveined 4 ea Parsley sprigs 1 1/4 t Marjoram, dried, crumbled 1 ea Bay leaf 3/4 t White pepper, fresh ground 3 ea Garlic clove, crushed 3/4 t Black pepper, fresh ground 6 T Olive oil 3/4 t Pepper, cayenne 2 ea Onions, lg yel, chopped 3/4 t Allspice 1 1/2 lb Lamb shoulder, ground 2 lb Italian tomatoes, chopped 2 T Chili powder 1 1/4 c Wine, light zinfandel 1 x Salt as needed FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Barbaque Pork (Char Siew) Categories: Oriental, Main dish Servings: 4 1 x -----------sauce------------ 1 T Hoisin sauce 2 T Soy sauce 1 t Seseme oil 1 ea Fresh garlic finely chopped 4 T Sugar 1/2 t Salt & pepper 1 x ---lb pork roast boneless--- Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pot Roast Categories: Pot roast, Beef, Chinese Servings: 6 3 lb Chuck roast, 1 1/2 in thick 1 T Vegetable oil 1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine 1/2 lb Fresh mushrooms, sliced 1 T Cornstarch eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHOCOLATE CHEESE PIE Categories: Pies, Desserts Servings: 6 1 pk 8 oz. cream cheese,softened 1 pk 3 oz. cream cheese,softened 3/4 c Sugar 1/4 c Hershey's cocoa 2 ea Eggs 1 t Vanilla extract 1/2 c Chilled whipping cream 1 ea 8" packaged crumb crust 1 c Cherry pie filling Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature.Cover and chill several hours or overnight.Garnish with cherry pie filling.Serve 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHOCOLATE CRUMB PIE SHELL Categories: Pies, Desserts Servings: 6 1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened 1 T Granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHOCOLATE PIE Categories: Pies, Desserts Servings: 12 2 T Flour, (heaping) 1/4 c Cocoa 1 c Sugar 2 ea Egg yolks 1 c Large can evaporated milk 1 c Milk, 1 cup (mixed) 1/2 ea Stick margarine or butter 1 t Vanilla Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chunky Beef Fritters Categories: Beef, Roast, Meats Servings: 5 2 lb Cooked unseasoned roastbeef* 6 T Milk 1 T Unbleached all-purpose flour 3 ea Large eggs, beaten 1 1/2 c Self-rising flour 4 t Salt 1/4 t Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~--------------------------------------------------------------------- ~--- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cilantro-Miso Sauce Categories: Sauces, Spreads Servings: 12 1/2 c Cilantro leaves 1 x Lime--juice of 3 T Miso, light colored 1 T Oil, olive 1/4 t Pepper black 1 T Mirin Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CLASSIC SOUR CREAM RAISIN PIE Categories: Pies, Desserts Servings: 6 1 ea 8" unbaked pie shell 2 ea Large eggs 1 c Dairy sour cream 3/4 c Sugar 1 t Vanilla 1/4 t Salt 1/4 t Nutmeg 1 c Raisins 1/2 c Sour cream for topping (opt) 1 x -----------pie s------------ 1 c All-purpose flour 1/2 t Salt 1/3 c Shortening 3 T Cold milk Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If desired,top servings with sour cream. Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COCONUT CREAM PIE Categories: Pies, Desserts Servings: 6 1/2 c Sugar 5 T All-purpose flour 1/8 t Salt 1/4 c Cold milk 1 1/2 c Scalded milk 3 ea Egg yolks 1 t Vanilla extract 1 c Shredded coconut 1 ea 9" baked pie shell Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Flower Soup Categories: Oriental, Soups Servings: 4 1 ea Pork chop, chopped fine 1 ea Small can white cream corn 1 c Water 1 ea Egg, beaten 1 g Salt and pepper to taste Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COTTAGE CHEESE PIE Categories: Pies, Desserts Servings: 6 1 1/2 c Creamed cottage cheese 4 T Melted butter 1/2 c Sugar 1/4 t Salt 1 T Flour 1 ea Lemon rind (grated) 2 ea Eggs 1/2 c Raisins 1/2 c Chopped nuts 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COUNTY FAIR BANANA CREAM PIE Categories: Pies, Desserts Servings: 12 1 x -----------nut c------------ 2 c Pecans 1 c Butter, softened 3 c Flour 1 ea Egg,beaten 1/2 c Sugar 1 x --------chocolate l--------- 1 c Chocolate chips 1 ea Stick unsalted butter 1 T Light corn syrup 1 t Vanilla 1 x ----------banana c---------- 1 c Milk 4 ea Egg yolks 1 c Sugar 5 T Flour 3 T Unsalted butter 1 T Rum or 1 tsp. vanilla 2 ea Bananas 1 x Juice of 1/2 lemon 2 c Heavy cream 1 x Chopped pecans,optional For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum.Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRANBERRY MINCE PIE Categories: Pies, Desserts Servings: 6 2/3 c Sugar 2 T Cornstarch 2/3 c Water 1 1/2 c Fresh cranberries,rinsed 1 x Pastry for 2 crust pie 1 ea Jar ready for use mincemeat 1 ea Egg yolk mixed w/ 2 t. water In saucepan,combine sugar and cornstarch;add water.Over high heat,cook and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for pie,cake or fruit.Makes about 3 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRANBERRY PEAR PIE Categories: Pies, Desserts Servings: 8 1 x -------------p-------------- 2 1/4 c All purpose flour 1 T Sugar 1 t Salt 10 T Butter, cold 3 T Shortening 7 T Ice water 1 x -------------f-------------- 2/3 c Sugar 1 x Water 3 lb Pears,diced 1 1/2 c Cranberries 1/2 t Grated lemon peel 1/4 t Salt 3 T Cornstarch 1 T Butter 1/2 t Vanilla extract Pastry: Filling: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crayfish Etouffee Categories: Main dish, Fish, Cajun Servings: 12 3/4 lb Butter 6 c Chopped onion 2 c Chopped green pepper 5 ea Cloves of garlic 4 t Salt 1 t Black pepper 1 t Cayenne pepper 1 t Sugar 1/4 c Tomato paste 3 T Cornstarch 1 1/2 c Water 1 1/2 c White wine 4 lb Crayfish tail meat 1 ea Scallion, chopped 1 t Kitchen bouquet In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAM RAISIN PIE Categories: Pies, Desserts Servings: 6 1 c Sour cream 1 c Sugar 1 c Raisins 1 ea Egg 1 ea 8" unbaked pie shell Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @ 275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Corn Sauce Categories: Sauces Servings: 8 2 ea Shallots, chopped 1 T Clarified butter 1 c Whole kernel corn, drained 1/2 c Dry white wine 1/4 c Poblano chili, chopped fine 1 c Heavy cream 1 x Salt to taste 1 x White pepper to taste aute the shallots in a 10 inch frying pan in the clarified Butter. hen tender, add corn and Chilies. Cook a minute or two then add the ine. BOil to reduce by one-third. Stir in the Cream and bring to a Oil again. Season to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back into remainder. Serve warm with seafood akes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Miso Dressing Categories: Sauces, Spreads Servings: 12 1/4 c Mayonnaise 2 T Miso, light colored 1 T Lemon juice 1 T Onion minced Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREOLE DAUBE GLACE' Categories: Creol, Beef, Maindish Servings: 8 20 ea Small green stuffed olives 5 ea Green onions, minced 1/2 T Tabasco 2 T Minced parsley 1 c Finely shredded roast-beef 3 ea Cloves garlic, minced 2 c Beef broth (13 1/2 oz ) 1 T Worchestershire sauce 2 pk Unflavored gelatin 1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just untill mixuture is conssitency of unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill until firm; ummold to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREOLE GARLIC SOUP Categories: Creol, Soup Servings: 4 4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft 2 c Beef broth (10 1/2 oz) 2 T Parmesan cheese, grated 2 c Water 1 c Dry sherry 4 ea French bread slices 1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15 minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water adn sherry to broth and heat to serving temperature. 3. Toast bread on one side under btOiler; remove and spead untoasted side with Butter 4. Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil toast until brown and bubbly, about 30 seconds. 6. place a piece of toast in ea ch of the four soup bowls; ladle hot soup over and serve ***NOTE this soup shows the spanish influence on Creole cooking.***** ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRUMB CRUST Categories: Pies, Desserts Servings: 6 1 c Flour 6 t Butter or margarine 1 x Inch of salt 1 t Cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRUMB PIE SHELL Categories: Pies, Desserts Servings: 6 1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened 1 T Granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Mayonnaise Categories: Sauces, Spreads Servings: 12 1 c Mayonnaise 1 T Curry paste, red 2 t Lime juice 1/4 t Saffron threads 1/4 t Water Mix saffron threads and water into a paste. Combine all ingredients and process until smooth. Makes about 1 cup. Will keep short periods if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CUSTARD PIE Categories: Pies, Desserts Servings: 6 2 ea Eggs,slightly beaten 2 T Milk 2 c Sugar 1/2 c Flour 1 t Vanilla 4 c Rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deli Brisket Bake Categories: Brisket, Beef, Meats Servings: 4 2 1/2 lb Beef brisket 1/2 c Prepared mustard 1/4 c Whole mixed pickling spices 27 oz Sauerkraut, 1 cn 1/4 lb Grated swiss cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DELICIOUS KEY LIME PIE Categories: Pies, Desserts Servings: 6 1 T Plain gelatin 1 c Sugar 1/4 t Salt 4 ea Eggs,separated 1/2 c Key lime,strained 1/4 c Water 1 t Grated lime peel 1 c Heavy cream,whipped 1 ea Baked graham cracker crust Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 via Meal-Master (tm) v7.07 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Tomato Sauce Categories: Sauces Servings: 12 2 T Oil, olive 2 t Garlic minced 1 t Ginger, minced 1 c Onion, chopped 1 c Tomatoes (28oz) whole+puree 1 t Sambal oelek 1 t Soy sauce Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4 cups. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HUCKLEBERRY PIE Categories: Pies, Desserts Servings: 6 3 c Fresh or frozen huckleberrie 1 c Grated apple 1 c Sugar, (scant) 2 T Flour 1/2 t Almond extract 1 x Dash of salt 1 ea Pastry for double crust pie * This does not alter the flavor, but stretches the berries Measure ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie shell.Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned.Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ILLINOIS APPLE PIE Categories: Pies, Desserts Servings: 6 1 x -------------c-------------- 2 c Level cups all-purpose flour 1/4 t Salt 1 c Evel cup crisco shortening 1/2 c Ice water 1/4 c Milk 1/4 c Sugar, white 1 x ----------apple f----------- 6 c Tart apples,peeled & sliced 1/2 c Sugar 1/2 c Brown sugar 1 t Cinnamon 2 T Lemon juice 1/4 t Salt 1/4 t Nutmeg 1 T Butter Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom 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 dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve . ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ISLAMORADA KEY LIME PIE Categories: Pies, Desserts Servings: 6 1 c Condensed milk 6 ea Eggs,separated 1/2 c Key lime juice 1 T Cream of tartar 1 c Sugar 1 ea 10" or 2 8" pie crusts Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Meatballs In A Basket Categories: Hamburger, Beef, Meats Servings: 8 2 lb Ground beef chuck 2 T Margarine 1 ea Med. green pepper, chopped 1 ea Med. onion, chopped 16 oz Tomatoes, stewed, 1 cn 1/2 t Basil 1/4 t Thyme 2 T Unbleached flour 1 x Ital. bread basket 1 x ---------garnishes---------- 1 x Green pepper, rings 1 x Cherry tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JAPANESE FRUIT PIE Categories: Pies, Desserts Servings: 6 1 ea Cube margarine,melted,cooled 1 c Sugar 2 ea Eggs,beaten 1/2 t Vinegar 1 t Vanilla extract 1/2 c Chopped dates 1/2 c Coconut 1/2 c Chopped nuts 1 ea Unbaked pie shell Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jay Pennington's Just Plain Good Chili Categories: Chili Servings: 16 1 x Oil 3 x Garlic cloves, fine chopped 3 x Onions, med, finely chopped 2 ea Jars Chili powder, (3oz) 2 x Green peppers, fine chopped 1 x Jalapeno chili, 3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground 2 T Salt 1 c Tomato paste, (6oz) 1 x Oregano 2 c Tomatoes, (1lb-13oz) stewed 1 x Garlic salt 2 c Tomato sauce, (1lb) 4 x Coarsely ground pepper 1 c Chile salsa, (7oz) Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every 10-15 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JIFFY BUTTER PIE CRUST Categories: Pies, Desserts Servings: 6 2 c All-purpose flour 3/4 t Salt 2/3 c Butter, chilled,into 8 piece 1 ea Yolk of large egg This rich,all-butter recipe makes two single piecrusts or one double crust pie;margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KATHY HIRDLER'S FIRE CAMP CHILI Categories: Chili Servings: 120 100 lb Pinto beans 48 x Onions, large, chopped 4 c Jalapeno chiles with juice 40 lb Meat (ham, sausage, pork, 1 x Bacon, ground beef, etc) 4 c Chili powder 1 x Salt to taste Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons. Winner, 1987 World Championship ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KENTUCKY APPLE FESTIVAL APPLE PIE Categories: Pies, Desserts Servings: 6 1/3 c Shortening 1/3 c Butter 2 c Flour 1/3 c Boiling water 1/2 t Salt 1/2 t Baking powder 1 x -------------f-------------- 7 ea Granny smith apples 1 t Cinnamon 1 1/2 T Butter 3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.Add boiling water,salt and baking powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KENTUCKY REBEL PIE Categories: Pies, Desserts Servings: 6 1 ea Stick melted butter 1 c Sugar 1 c White corn syrup 4 ea Eggs 2 T Bourbon 1 ea Unbaked pie shell 1/2 c Chocolate chips 1 c Pecans or walnuts Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kiffles Categories: Cookies, Desserts Servings: 5 2 c Flour, (heaping) 3 T Sugar 1 T Sour cream, heaping 1 c Butter 3 ea Egg yolks 1 c Prune butter Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kolaches (or Kolacky) Categories: Cookies, Desserts Servings: 5 1 c Butter 1 c Creamed cottage cheese 2 c Flour 1/4 t Salt 1 c Fruit filling (see below) 1 x -----pineapple filling------ 1 c (9 oz can) crushed pineapple 1/3 c Sugar 1 T Cornstarch 1 x ------apricot filling------- 1 c Chopped dried apricots 1/4 c Sugar 2 T Butter 1/8 t Cinnamon These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEMON CHIFFON PIE Categories: Pies, Desserts Servings: 8 1 ea Deep dish pie shell,baked 1 t Unflavored gelatin 1/4 c Water 3 ea Large eggs,separated 1 c Sugar 1/2 c Lemon juice 2 t Grated lemon peel 3 ea Drops yellow food coloring 1 c Whipped topping,thawed 1 x Chocolate shavings,garnish 1 x Lemon slices,garnish Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEMON PIE Categories: Pies, Desserts Servings: 6 1 1/2 c Sugar 4 T All-purpose flour 4 T Cornstarch 1/2 t Salt 2 c Boiling water 4 ea Egg yolks 1/3 c Lemon juice 1 x Grated rind of 2 lemons 1 ea 9" baked pie shell Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring constantly,using high heat until mixture begins to thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour into previously baked pie shell.Cover with meringue (recipe above).Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEMON PUDDING PIE Categories: Pies, Desserts Servings: 6 1 c Granulated sugar 3 ea Large egg yolks at room temp 4 T Butter, softened 1/2 stk 1/3 c Squeezed lemonjuice,strained 2 t Finely grated lemon rind 3 T Plus 2 teaspoons flour 1 c Light cream-room temperature 2 ea Large egg whites at room tem 1 x Pinch cream of tartar 1 ea Fully baked 9" pie shell Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack.Cool completely;then refrigerate 6 hours before serving.Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE Categories: Pies, Desserts Servings: 6 2 ea Eggs,slightly beaten 1/4 t Ground cloves 1 3/4 c (16 oz) solid pack pumpkin 3/4 c Sugar 1/2 t Salt 1 t Ground cinnamon 1/2 t Ground ginger 1 1/2 c Milk, evaporated 12 oz 1 ea 9" unbaked pie crust 1 pk Ready-whip topping Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Luau Pork Teriyaki Categories: Meats, Barbeque Servings: 4 1 1/2 lb Pork, lean boneless 1 c Pineapple, sliced in syrup 1/2 c Teriyaki sauce 1/4 ea Green onion, finely chopped 1/2 t Ground ginger 1/4 ea Garlic powder 1 c Rice, raw Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions nd prepare grill. Remove Pork from marinade and grill about 5 inches rom hot coals for about 5 minutes on ea ch side or until completely ooked. Pour pineapple and remaining marinade into large skillet. ring to a bOil. Remove from heat and serve Pork with Sauce and ineapple over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MALT SHOP PIE Categories: Pies, Desserts Servings: 8 1 ea Ready crust graham cracker p 1 pt Vanilla ice cream,softened 1 pk 8 oz. container frozen whipp 8 oz Whoppers candy 1 x Additional whipped topping f Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup of crushed candy.Spoon ice cream mixture into pie crust.Top with reserved crushed candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole Whoppers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MAPLE APPLE PIE Categories: Pies, Desserts Servings: 6 1 x -------------c-------------- 2 c Unbleached flour 1/2 t Baking powder 1 t Salt 2/3 c Crisco shortening 1 T Maple syrup 1 x ----------apple f----------- 7 c Apples, peeled and sliced 3/4 c Maple syrup 2 T Cornstarch 1 x -----------nut m------------ 1/2 c Chopped pecans 2 T Maple syrup 1 t Butter 7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate microwaving bowl,combine maple syrup and cornstarch. Microwave 2 minutes;stir.Repeat procedure until mixture starts to thicken.Add the thickened mixture to apples.Toss lightly until apples are well coated;set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium setting.Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for 60 minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake and additional 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MAPLE PECAN PUMPKIN PIE Categories: Pies, Desserts Servings: 8 1 x -----------shell------------ 1 ea 15 oz. pkg. pie crust 1 t Flour 1 x ----------filling----------- 1/2 c Sugar 1 t Cinnamon 1/2 t Salt 1/4 c Raisins 1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling 1 1/2 c Evaporated milk 1 t Maple syrup 2 ea Eggs,slightly beaten 1 x ----------topping----------- 1 c Whipping cream 2 T Powdered sugar 1/2 t Maple syrup 1 x Ecan halves Prepare pie crust,according to package directions,for one crust pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor;beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARGO KNUDSON'S CHILI Categories: Chili, Spicy Servings: 6 2 x Onions, med chopped 1/2 t Chili powder,hot new mexico 6 x Garlic cloves, approx. 1/2 oz Cumin 2 T Kidney suet or lard 1/2 t Coriander (optional) 2 oz Gebhardt's chili powder 6 oz Tomato sauce 1/2 oz Regular dark chili powder 1/2 c Oregano tea * 3 lb Beef cubed or coarse ground 1/2 oz Salt 1 c Beef broth 1/4 t Pepper, cayenne (if needed) 3 oz Pork sausage bulk 1 x Tabasco sauce, dash 1 x Green chili, med, minced * 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 1978 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARSHMALLOW MERINGUE PIE Categories: Pies, Desserts Servings: 6 6 c Apples 1 T Lemon juice 1/2 c Sugar 1/4 c Flour 1/2 T Cinnamon 3 ea Egg whites 1 ea 7 oz. jar marshmallow cream On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meuni`ere Suace Categories: Creol, Sauce Servings: 1 3/4 c Butter or margarine 1 ea Arsley, minced 2 T Green onions, chopped 1/4 ea Alt 3 T Lemon juice 1/4 ea Hite pepper 1 ea Dash of hot pepper sauce 1 ea Ash worchestershire sauce Combine all ingredients and simmer 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Chicken Bake Categories: Poultry, Mexican, Casserole Servings: 6 1 pk Flour tortillas 1 c Ro-tel tomatoes and onions 1 x Fryer chicken 1 c Cream of chicken soup 1 c Cream of mushroom soup 1 x Onion, chopped 1 t Garlic salt 1 t Chili powder 1/2 lb Cheddar cheese Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and ash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or until bubbly and hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MIDNIGHT MINT PIE Categories: Pies, Desserts Servings: 6 1 x -------------c-------------- 1 1/4 c Crushed thin mint cookies 1/4 c Melted butter or margarine 1 x -------------f-------------- 1 c Butter 2 c Sifted powdered sugar 4 oz Melted,unsweetened chocolate 4 ea Eggs 1 t Peppermint extract Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy.Add chocolate,eggs and peppermint extract,beating until well combined.Mound filling into the baked pie shell.Freeze until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MILLION DOLLAR PIE Categories: Pies, Desserts Servings: 6 1 c Eagle brand milk 1 c 9oz crushed pineappl,drained 1/2 c Chopped pecans 3 T Lemon juice 1 pk Large carton kool whip Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MISSISSIPPI MUD PIE Categories: Pies, Desserts Servings: 6 2 ea Sticks butter or margarine 2 c Sugar 4 ea Eggs 1/2 c Cocoa 1 t Vanilla extract 1 1/2 c Flour 1 c Chopped pecans,optional 1 x Jar marshmallow creme Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mustard Dipping Sauce Categories: Sauces, Spreads Servings: 12 2 T Soy sauce 2 T Sake 1 T Mustard dijon 1/4 t Sauce hot-pepper Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Neiman Marcus $250 Cookie Categories: Cookies, Desserts Servings: 30 2 c Butter or margarine 2 c Granulated sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla 4 c Flour 3 c Ground oatmeal (fine powder) 1 t Salt 2 t Baking powder 2 t Baking soda 24 oz Chocolate chips 1 ea 8 oz hershey bar, grated 3 c Chopped nuts Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NEVER FAIL MERINGUE Categories: Pies, Desserts Servings: 6 1 T Cornstarch 2 T Cold water 1/2 c Boiling water 3 ea Egg whites 6 T Sugar 1 x Pinch baking soda 1 t Vanilla Blend cornstarch and cold water in saucepan.Add boiling water. Cook,stirring until clear and thickened.Let stand until cold.With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry.Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture.Raise mixer again to high speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees for at least 10 minutes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NO SUGAR APPLE PIE Categories: Pies, Desserts, Low-cal Servings: 6 1 c 6 oz apple juice concentrate 2 T Cornstarch 1/2 c Water 1/2 t Apple pie spice 4 ea Apples 1 ea Uncooked double pie crust 1 x Sweet and low, if desired Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if desired. Note: This pie can be made without crust to save calories.Pour mixture over apples in pie pan. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NORTH POLE CHERRY PIE Categories: Pies, Desserts Servings: 6 1 qt Vanilla ice cream 1 ea Baked 9" pie shell or crumb 1 c 1 lb. 6 oz. cherry pie filli Spread slightly softened ice cream in pie shell and freeze.An hour before serving,spread filling over top.Return to freezer.Serve quickly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nuoc Cham Categories: Asian, Sauce, Vietnamise Servings: 1 2 ea Garlic cloves, minced 1/4 c Fresh lime juice 1 ea Small shallot, minced 3 T Vinegar 1 ea Chili, fresh seeded minced 3 T Water 2 T Sugar 1 ea Carrot, finely shredded 1/4 c Fish sauce This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nuoc Cham (Vietnamese Hot Sauce) Categories: Sauces, Spreads Servings: 12 1 ea Garlic clove minced 1 t Lime peel minced 1/4 t Pepper flakes red, crushed 2 t Lime juice 2 T Fish sauce 3 T Water 2 t Sugar Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OH SO GOOD PIE Categories: Pies, Desserts Servings: 6 1/2 ea 11 oz. pkg. pie crust mix 1 c Golden raisins 1 c Chopped pecans 3 T Flour 3/4 ea Stick butter 3/4 c Packed light brown sugar 2 ea Eggs,separated 2 T Whiskey 1 t Distilled white vinegar 1 t Cinnamon 1 t Nutmeg 1/2 t Allspice 1/8 t Salt 1 x Spiked whipped cream (below) Preheat oven to moderate (350 degrees).Prepare pie crust mix following package directions for a 9" pastry shell with fluted edge. Toss together raisins,pecans and flour in a medium size bowl until raisins and pecans are well coated with flour. Beat together butter and brown sugar in a large bowl until well blended.Add egg yolks,one at a time,beating well after each addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form.Fold whites into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes or until slightly puffed and set. Serve warm or at room temperature with Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so do not offend with this recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OHIO SOUR CHERRY PIE Categories: Pies, Desserts Servings: 6 1 x -----------crust------------ 2 1/4 c All-purpose flour 1/2 t Salt 5 oz Frozen crisco 1/3 c Ice water 1 x -------cherry filling------- 1/3 c Brown sugar 1/3 c White sugar 1/2 t Cinnamon 4 T Cornstarch 1 1/2 c Cherry juice 3 lb Frozen cherries (with sugar) 1 1/2 T Crisco 1 t Almond extract 1 T Vanilla extract 1/2 T Milk 2 t Sugar For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco shortening into chunks with knife and add to food processor.Process (pulse) until mixture forms fine crumbs.Add ice water while the machine is running and continue to run processor until dough forms on the blades.Remove and form dough into two balls.Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until mixture is thick and bubbly.Stir and boil the mixture for one minute.Add cherries and cook for one minute or until it starts to boil again.Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough.On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease dough into the pie plate, being careful not to stretch the dough.Trim edge even with pie plate. Spoon cherry filling into prepared pastry.Roll top crust the same way as the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: One-Bowl Brownies Categories: Desserts, Cakes Servings: 10 4 ea Squares unsweented chocolate 3/4 c Butter or margarine 2 c Sugar 3 ea Eggs 1 t Vanilla 1 c Flour 1 c Coarsely chopped nuts (opt.) Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolated until well belended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (*Do not overbake*). Cool in pan; cut into squares. Makes 24 brownies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Barbeque Sauce Categories: Sauces, Bar-bq Servings: 12 6 oz Chili sauce 1/4 c Orange juice 1/4 c Soy sauce 1/4 c Molasses 2 T Vinegar, chinese black 2 T Onion, grated 1/2 t Ginger, grated 2 t Sauce, hot pepper Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORANGE FREEZE PIE Categories: Pies, Desserts Servings: 8 1 ea Deep dish pie shell,baked 1 pk 3 oz. orange flavor gelatin 2/3 c Boiling orange juice 1 c Vanilla ice cream,softened 1 c 11 oz mandarin orang,drained 1 c Whipped topping,thawed Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls, blending until dissolved.Chill until slightly thickened.Stir in mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm, about 2 hours.Remove from freezer 15 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oyster Sauce Chicken (Ho Yow Gei) Categories: Oriental, Poultry, Main dish Servings: 4 2 lb Fryer cut in pieces 3/4 c Oyster flavored sauce 4 T Soy sauce 2 ea Cloves garlic sliced 1 ea Small fresh ginger chopped 1 c Chicken stock Combine all ingredients and mix thouroughly. Add chicken to sauce and marinade for 3 hours or more. Remove chicken pieces and place under broiler for 25 minutes each side, brushing chicken with sauce to keep moist. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PARTY MERINGUE PIE Categories: Pies, Desserts Servings: 6 1 pk Lemon pudding 2/3 c Sugar 2 1/4 c Water 3 ea Egg yolks 2 T Lemon juice 2 T Butter or margarine 1 ea Baked 9" pie shell,cooled 3 ea Egg whites 6 T Sugar Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan.Blend in egg yolks and remaining water.Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell. Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown.Cool at least 4 hour before cutting. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pastramized Beef Categories: Meats, Preserving, Spices Servings: 4 6 lb Beef brisket 1/2 c Salt 1 t Saltpeter 4 T Black pepper; freshly ground 2 T Brown sugar; firmly packed 3 T Mixed whole pickling spice 3 t Ginger; ground Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PASTRY FOR 9" ONE CRUST PIE: Categories: Pies, Desserts Servings: 6 1/3 c Shortening or 1/3 cup lard 1/2 t Salt 3 T Cold water 1 c All-purpose flour Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEACH PIE Categories: Pies, Desserts Servings: 6 3/4 c Whole wheat pastry flour 1/4 c Soy flour 1/4 c Sesame seed 1/2 t Each;salt,baking powder 1/3 c Cold margarine 1/4 c Cold water 1 x -------------f-------------- 6 oz Peach nectar 1 pk 1 scant t unflavored gelatin 1/3 c Orange juice concentrate 1/4 t Vanilla 1 x Dash almond extract 1 c Plain low fat yogurt 1 lb Peaches,peeled and sliced * * Save a few pieces for garnish Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEACH SKILLET PIE Categories: Pies, Desserts Servings: 6 1 ea Stick pastry mix 6 ea Fresh peaches 1/2 c Sugar 1/2 t Salt 1/4 t Cinnamon 1 1/2 T Butter Mix pastry,according to directions on package.Roll out on lightly floured cloth covered board with flour covered rolling pin,large enough to line a 8" skillet or frying pan,allowing dough to hang over edge.Slice skinned peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge toward center,leaving a small space uncovered.Bake in 425 degree oven until fruit is bubbly and crust is browned,about 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEANUT BUTTER CHIFFON PIE Categories: Pies, Desserts Servings: 6 1/2 c Sugar 2 t Unflavored gelatin 1/2 t Nutmeg 1/4 t Salt 1 c Water 1/2 c Peanut butter 2 ea Egg yolks,slightly beaten 1 t Vanilla 2 ea Egg whites 2 T Sugar 1/2 c Whipping cream 1 ea Fully ripened banana (opt.) 1 ea 9" baked pastry shell,cooled Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEAR PIE Categories: Pies, Desserts Servings: 6 2 1/2 T Flour 3/4 t Apple pie spice 1/8 t Ground cinnamon 1/8 t Salt 4 c Pears,peeled and sliced 2 ea Unbaked pie crusts 6 T Brown sugar 1 1/2 t Vanilla extract 1 T Margarine 1 T Milk 1 x Brown sugar 0 x (prepared like apples) Mix first 4 dry ingredients.Toss with pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla extract and the margarine.Cover with second unbaked crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Perfect Beans Categories: Beans, Main dish, Side dish Servings: 8 1 lb Dried beans 1 ea Sugar 1 T Salt 3 ea Arlic cloves 2 lb Sausage links 2 ea Nions 3 ea Jalapeno peppers 3 ea Hili powder eans may be Pinto, navy, great northern White, etc. Pick over Beans o remove rocks and bad Beans. Wash and place in large pot with Sugar nd enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours or until tender. Add additional Water during cooking as ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit preference). Add all remaining ingredients nd cook Beans for at least 1 more hour, stirring occasionally and dding Water as needed*. Add Salt if required. To begin, Water should be at least twice as deep as Beans. After eans have swollen, always keep just covered with liquid to prevent urning. If Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being careful not to get burned particles and continue ooking. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PERFECTION PECAN PIE Categories: Pies, Desserts Servings: 6 1 x -------------c-------------- 1 c All-purpose flour 1/8 t Salt 1/2 c Crisco shortening 3 T Water 1 x -------------f-------------- 1/4 c Butter or margarine, softene 1 c Sugar 4 ea Eggs 3/4 c Light corn syrup 2 t Vanilla 1 1/4 c Pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PHILADELPHIA APPLE PIE Categories: Pies, Desserts Servings: 6 1 x -------------p-------------- 1 1/2 c Flour 1 ea Stick butter,cut in pieces 4 T Ice water 1/4 t Salt 1 x Cinnamon 1 x -------------f-------------- 7 ea Apples, sliced 1 ea Egg 1 c Sugar 1 1/2 c Sour cream 2 t Vanilla 1/3 c Flour 1/8 t Salt 1 x -------------t-------------- 1/3 c Brown sugar 1/4 lb Melted butter 1/3 c Granulated sugar 1 x Pinch salt 1/3 c Flour 1 t Cinnamon 1 c Chopped walnuts Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Meats Categories: Meats, Preserving, Spices Servings: 4 4 lb Beef tongue or pork 2 T Salt 3 t Mixed whole pickling spices 1 T Brown sugar; firmly packed 3 ea Cloves garlic;finely minced 1 t Saltpeter Mix the Salt, spices, Sugar and Garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning once a week or more. To cook, put into cold Water and bring to a bOil. Discard the first Water and cover the meat again with more cold Water, bring to a bOil and reduce the heat simmering gently until tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Or Corned Beef Or Venison Categories: Meats, Preserving, Spices Servings: 10 3 lb Salt 1/2 t Saltpeter 1/2 c Molasses or brown sugar 1/2 t Baking soda 2 ga Water It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PIE CRUST Categories: Pies, Desserts Servings: 20 5 lb Flour 1 c Crisco butter shortening 3 c Water 1/4 c Flour Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PIER HOUSE KEY LIME PIE Categories: Pies, Desserts Servings: 8 4 ea Eggs,separated 1 c 14 oz. sweet condensed milk 1/2 c Key or persian lime juice 1/2 t Cream of tartar 1 ea 9" graham cracker crust 1 x -------------m-------------- 4 ea Egg whites 4 T Sugar Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PINEAPPLE CREAM PIE Categories: Pies, Desserts Servings: 8 1 ea 10" baked pie shell 1 c Sugar 1/2 c Pineapple juice 4 ea Large eggs,separated 1 c Pineapple, #2 cn crushed & d 1 c Whipping cream 2 t Unflavored gelatin mixed w/ 3 T Cold water (let thicken) Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork With Chestnuts Categories: Oriental, Main dish Servings: 6 1 lb Very lean pork 3/4 lb Skinned chestnuts 1 t Seseme oil 5 T Soy sauce 1 t Dark brown sugar 1 lb Fresh leaf spinach 2 T Dry sherry (optional) Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour. Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes. Wash the spinach very thouroughly and drain. Place into frying pan or wok along with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5 minutes stirring constantly. Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.... ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pot 'n Cot Roast Categories: Roast, Beef, Meats Servings: 8 5 lb Chuck arm pot roast 30 oz Apricots, 1 cn 2 t Instant minced onion 1 t Marjoram 1 t Basil 1/4 t Pepper 1/3 c Cream or cooking sherry 1 t Salt * Apricots may either be halves or whole canned apricots. ~--------------------------------------------------------------------- ~--- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pot Roast with Mustard Sauce Categories: Meats, Main dish, Pot roast Servings: 8 2 1/4 lb Boneless beef chuck shoulder 2 T Olive oil 4 c Water 1 c Condensed beef broth 1 c Dry white wine 2 x Garlic cloves 1 1/2 t Thyme 1/2 t Black pepper 2 t Cornstarch 2 1/2 t Dijon mustard 2 t Chopped parsley ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POTATO AND BACON PIE Categories: Pies, Main dish Servings: 6 1 lb Bacon,chopped 1 ea Onion; chopped 8 ea Large eggs,beaten 1 lb Potatoes,peeled and grated 2 3/4 c Grated sharp cheddar 1/2 t Black pepper Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potted Tongue Categories: Meats, Preserving, Spices Servings: 8 1 lb Smoked tongue; cooked 3/4 c Butter; melted 1/2 t Nutmeg; grated 1/4 t Cloves; ground 1/8 t Sage; dried 1/4 t Parsley; minced 1 x Salt & pepper; to taste 1 x Clarified butter or lard Dice the tongue and put it through the grinder twice. Combine the Butter with the spices and herbs and blend into the meat, blending very well. Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN AND PRALINE PIE Categories: Pies, Desserts Servings: 6 1 x --------hot water d--------- 2/3 c Lard or shortening,softened 1/2 t Salt 1/3 c Boiling water 2 1/4 c Flour, divided 1 x ---------pumpkin f---------- 1/2 c Sugar 1/2 c Light brown sugar 1 T Flour 1 T Bitters,optional 1 t Ground cinnamon 1/2 t Ground ginger 1/2 t Salt 1/4 t Ground nutmeg 1/4 t Ground cloves 1 ea Egg,slightly beaten 2 T Butter 1 c 29 oz. can pumpkin puree 1 c 12 oz. can evaporated milk 1/4 c Sweet milk 1 c Water 1 x -------------p-------------- 4 T Butter, softened 2/3 c Light brown sugar 2/3 c Pecans,coarsely chopped 1 x Whipped topping,optional To make hot water dough: Beat lard or shortening and salt in a large bowl;gradually, beat in boiling water.Cool to room temperature,stirring, occasionally to prevent water and lard from separating.Beat in 2 cups flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap in plastic wrap and chill.(If desired refrigerate overnight or freeze up to 1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add pumpkin puree;simmer,stirring occasionally, until puree thickens slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If desired,cover and refrigerate overnight.) To make praline: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.(If desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled dough to room temperature. Working with one disk at a time,place on a floured surface. Using half of the remaining 1/4 cup flour,roll into a 13" circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10 minutes.Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin filling into each crust;smooth the top of each with a spatula.Bake until pumpkin filling in each pie pan is firm and crusts are golden brown,about 1 hour.Cool completely and serve.Makes 2 ea 9" pies.Top with whipping cream or whipped topping,if desired.Garnish with whole pecans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN CHEESECAKE PIE Categories: Pies, Desserts Servings: 8 1 x -------------c-------------- 1 c Graham cracker crumbs 1/2 c Ground pecans 2 T Sugar 1/8 t Ginger 1/4 c Butter or margarine, melted 1 x -------------f-------------- 3/4 c Brown sugar,firmly packed 1 pk 8 oz. pkg. cream cheese 1 c 16 oz. can pumpkin pie filli 1/2 c Heavy cream 1 t Cinnamon 1/2 t Ginger 1/2 t Salt 1/4 t Nutmeg 1/4 t Clove 1 x Dash black pepper 3 ea Eggs 1 x -------------g-------------- 1 x Pecan halves 1 x Sweetened whipped cream Crust: Filling: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN CREAM PIE Categories: Pies, Desserts Servings: 6 2 c Milk 2 pk Vanilla inst pudding 1 c Canned pumpkin 1 t Pumpkin pie spice 1 c Cool whip whipped topping 1 ea Baked 9" pie shell,cooled Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN GINGERSNAP PIE Categories: Pies, Desserts Servings: 6 1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding 3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps 1/2 c Canned pumpkin 1 1/2 T Pumpkin pie spice 1 ea Graham cracker crumb crust Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN PRALINE PIE Categories: Pies, Desserts Servings: 6 1 ea 9" unbaked pastry pie shell 1 c 16 oz. can pumpkin 1 c 14 oz. can condensed milk 2 ea Eggs 1 t Ground cinnamon 1/2 t Ground nutmeg 1/2 t Ground ginger 1/2 t Salt 1 x Pecan halves 3 T Dark brown sugar 3 T Whipping cream Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PURPLE PLUM CHIFFON PIE Categories: Pies, Desserts Servings: 6 1 1/4 lb Fresh purple prune plums 1/4 c Water 1 c Sugar 1 T Lemon juice 1 1/2 pk Envelopes unflavored gelatin 1/4 c Water 2 ea Egg whites 1 x Dash salt 1/2 c Heavy cream,whipped 1 ea Baked pastry shell (9") 1 x Whipped cream for garnish Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 ea 9" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick French Onion Soup Categories: Soups Servings: 4 1 lb Yellow onions 1 t Sugar 2 T Olive oil 5 c Beef broth, strained 1/4 t Black pepper 4 x French bread slices 6 oz Jarlsberg cheese hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick, Southern Style Red Beans and Rice Categories: Beans, Vegetables, Main dish Servings: 6 6 ea Slices bacon 2 ea Onions 1 ea Garlic clove 1 c Beef broth 1 c Rice, raw 1 t Thyme 1 t Salt 1 ea Bell pepper 2 c Kidney beans ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RASPBERRY YOGURT PIE Categories: Pies, Desserts Servings: 6 2 ea (8 oz) raspberry yogurt 1/2 c Crushed raspberries (opt.) 1 ea Cool whip 1 ea Graham cracker pie crust 1 x -------------v-------------- 1 x Other fruits with matching y Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Pepper Puree Categories: Sauces Servings: 12 2 T Oil, olive 2 c Onion, chopped 2 ea Garlic cloves, minced 1 lb Peppers, red bell 2 c Chicken stock 1 t Szechuan chili sauce Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then saute for 10 minutes. Add the chicken stock and chili sauce. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft. Let cool then puree in a processor or blender. Makes about 3 1/2 cups. May be stored for brief periods if refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan chili sauce. Serve with stir-fried or steamed chicken, fish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Pepper Salsa Categories: Sauces, Spreads Servings: 12 3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped 2 T Onion minced 2 T Oil, olive 1/2 t Sambal oelek,or to taste Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED,WHITE & BLUE AMERICAN PIE Categories: Pies, Desserts Servings: 6 1 ea 10" pastry or graham cracker 1 c 21 oz. blueberry pie filling 1 pk 8 oz. pkg. cream cheese 1 c Powdered sugar,sifted 1 pk 12 oz. whipped topping 1 c 21 oz. tart cherry filling Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10" pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Refried Beans Categories: Mexican, Side dish, Beans Servings: 8 1 lb Dried pinto beans 1 T Sugar 1 T Salt 1/2 c Bacon drippings 3 ea Garlic cloves 1/4 c Bacon drippings ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RHUBARB CUSTARD PIE WITH CRUMB TOPPING Categories: Pies, Desserts Servings: 6 1 ea 9" pie shell,unbaked 4 1/2 c Rhubarb, 1/2" pieces 1 1/2 c Sugar 1/4 c Flour 1 x Dash of salt 2 ea Eggs 1/2 t Vanilla 1 x -------------t-------------- 1/2 c Flour 1/2 c Sugar 1/4 c Butter or margarine Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RIBBON STRAWBERRY PIE Categories: Pies, Desserts Servings: 6 1 ea Deep dish pie crust shell 1 qt Fresh strawberries,hulled 1 c Sugar 1/4 c Cornstarch 1 c Water 1 x Few drops red food coloring 1 pk Whipped topping,any size Preheat oven to 400 degrees.Bake pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROCKY ROAD PIE Categories: Pies, Desserts Servings: 6 1/3 c Semi-sweet chocolate chips 1 pk 4 serving chocolate pudding 1 1/2 c Half and half or light cream 1/3 c Miniature marshmallows 1/3 c Chopped nuts 3 1/2 c (8 oz.) whipped topping 1 ea Graham cracker pie crust Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saucy Beef Taco Pizza Categories: Beef, Meats Servings: 4 2 lb Ground beef round 1 ea Med. onion, chopped 16 oz Taco sauce, mild or hot 4 oz Green chilies, 1 cn 1/2 c Sliced ripe olives 8 oz Refrigerated rolls, 1 cn 1 1/2 c Crushed corn chips 1 c Dairy sour cream 1 c Shredded monterey jackcheese 1/2 c Shredded cheddar cheese 1 x Sliced olives (optional) 1 x Sliced mushrooms (optional) 1 c Shredded lettuce 1 ea Med. avocado *** 1 ea Med tomato, diced * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~--------------------------------------------------------------------- ~--- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scallops Florentine Categories: Seafood, Main dish, Entertain Servings: 6 3 oz Parmesan cheese 1 t Nutmeg 3 ea Cloves garlic 1/2 t White pepper 1 1/4 lb Fresh spinach, stems 1 1/4 lb Bay scallops 1 x Cut off and reserved 1 x Rinsed and drained 1/2 c Unsalted butter 8 ea Shell or small pasta 1 t Salt 1 ea Al dente and drained 1 c Whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SCOTCH APPLE PIE Categories: Pies, Desserts Servings: 6 1 c Sugar 1 1/2 c Water 1 t Cream of tartar 1/8 t Nutmeg 1 t Allspice 1/2 t Cinnamon 1 t Butter 1 T Lemon juice 18 ea Soda crackers 1 x -------------t-------------- 1/2 c Sugar 1/2 t Cinnamon 1/4 t Allspice 1/8 t Nutmeg 1/2 c Flour Boil everything together but the soda crackers for one minute.Add crackers and boil again for one minute.Pour into regular pie crust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter.Blend with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SECOND HARVEST THANKSGIVING PUMPKIN PIE Categories: Pies, Desserts Servings: 8 1 1/2 c Cold half and half or milk 1 pk 4 oz vanilla instant pudding 3 1/2 c (8 oz.) whipped topping 1 c Chopped nuts 1 c Gingersnap cookies 1/2 c Canned pumpkin 1 1/2 T Pumpkin spice pie spice 1 ea Graham cracker pie crust Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Steak Sauce Categories: Sauces, Spreads Servings: 12 1 T Sesame seeds 3 T Soy sauce 1 T Oil, sesame 2 T Onion green chopped 1/4 t Chili powder 2 t Vinegar rice wine 1/2 t Sugar Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until most are powdery. Combine all ingredients and blend well. Makes about 1/3 cup. Will keep for short periods if refrigerated. Serve: On slices of grilled flank steak or London broil. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SHOO FLY PIE Categories: Pies, Desserts Servings: 6 1 x Pastry for 9" crust pie 1/2 t Baking soda 1/4 c Hot water 1/2 c Molasses 1 ea Egg yolk,well beaten 3/4 c Flour 1/2 t Cinnamon 1/8 t Each: mace,ginger,cloves 1/2 c Brown sugar 2 T Shortening,melted 1/2 t Salt Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Sauce Piquant Categories: Cajun, Sauces, Fish Servings: 8 2 T Unsalted butter 1 1/2 t White pepper 2 1/4 c Chopped onions 1 t Ground black pepper 1 1/2 c Chopped green bell peppers 1 1/2 t Minced garlic 3/4 c Chopped celery 2 1/4 c Basic seafood stock 3 c Peeled & tomatoes, chopped 1 1/2 t Dark brown sugar 1 c Tomato sauce canned 3/4 t Salt 3 T Minced jalapeno (see note) 2 lb Peeled large shrimp 2 ea Bay leaves 4 c Hot basic cooked rice 5 1/2 t Ground pepper, cayenne NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions, bell Peppers and Celery; saute about 2 minutes, stirring occasionally. Add the Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and Garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, Sugar and Salt and bring to a bOil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scrap- ing pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) Sauce and stir. Turn heat up to high, cover pan, and bring mixture to a bOil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of ea ch heated serving plate; then pour about 1/2 cup Sauce around the rice and arrange about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the Jalapeno Peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this Sauce. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUR CREAM PIE Categories: Pies, Desserts Servings: 6 2 ea Eggs 1 c Sugar 1 c Thick sour cream 1 c Chopped raisins 1/4 t Nutmeg 1/8 t Salt 1 T Lemon juice 1 ea Unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUR CREAM RAISIN PIE Categories: Pies, Desserts Servings: 6 1 c Raisins 1 c Sour cream 1/4 c Raisin juice 1/2 c Sugar 1 x Dash salt 2 T Cornstarch 2 ea Egg yolks,beaten 1 ea Baked pie crust 1 x -------------m-------------- 2 ea Egg whites 1/4 t Cream of tarter 4 T Sugar 1/2 t Vanilla Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Beat first three ingredients until stiff peaks form. Add vanilla. Spread on top raisin filling and brown slightly in oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aniseed Charabeli Categories: Cookies, Desserts Servings: 300 1 1/4 c Sugar 2 ea Eggs 1 2/3 c Flour, all-purpose; sifted 2 t Aniseed, grated 1 x Grated peel of 1/2 lemon Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meersburger Kirschen-dessert (Cherry Desert Meeres Categories: German, Fruits, Desserts Servings: 4 1 lb Cherries; tart, fresh 3 T Kirsch 6 T Sugar 2 T ;water 12 ea Ladyfingers 8 oz Cream cheese; * 1/2 t Vaillla extract 2 oz Almonds; ground ** 1 c Cream; heavy 1 x ----------garnish----------- 1 x Pistachio nuts; chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops with Garlic and Onions (Suon Uop Hanh T Categories: Foreign, Main dish Servings: 4 1 T Granulated sugar 2 T Fish sauce(nuoc mam) 1 ea Onion 4 ea Cloves garlic 1 T Vegetable oil 4 ea Boneless pork chops Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece R Categories: Bar-b-q, Main dish, Meats Servings: 8 8 lb Prime rib roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Russian Beet Soup Categories: Soups Servings: 8 1 c Navy beans, dry 2 Small beets 2 1/2 lb Lean beef 2 c Green cabbage, shredded 1/2 lb Slab bacon 2 Large leeks, sliced 10 c Cold water 3 Medium potatoes, cut 1 Bay leaf Into eighths 8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes 2 Cloves garlic 1 tb Tomato paste 2 tb Dried parsley 3 tb Red wine vinegar 1 Carrot 4 tb Sugar 1 Celery stalk 1 lb Kielbasa (opt) 1 Large red onion 2 tb Flour 1 ts Salt (opt) 1 tb Butter, melted 8 Beets for soup 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ITALIAN MINESTRONE SOUP COCA-COLA Categories: Soups, Italian, Beef Servings: 6 2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced Meaty soup bones 1/4 c Parsley, chopped 2 1/2 qt Water 1 Clove garlic, minced 2 ts Salt 1/2 c (2 oz) elbow macaroni 1 sm Onion 1 cn (6 oz) tomato paste 1/2 c Celery leaves 1 c COCA-COLA 1 Bay leaf 1 tb Olive oil 2 Slices, bacon, diced 1 tb Worcestershire sauce 1 1/2 c Kidney beans 1 tb Italian seasoning 1/2 c Green beans, fresh/chopped 1 ts Salt 1/2 c Celery, diced 1/4 ts Black pepper 1/2 c Green peas Parmesan cheese, 1/2 c Zucchini, thinly sliced Grated (optional) 1/2 c Carrots, thinly sliced In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRENCH ONION SOUP COCA-COLA Categories: Soups, French Servings: 4 1/4 c Butter or margarine 1/2 ts Vinegar 4 c Onions, thinly sliced 1/8 ts Pepper 2 cn (10.5 oz ea) beef broth French bread, cut into (bouillon) Thick slices 3/4 c COCA-COLA Parmesan cheese, grated 1 ts Salt In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHINESE PEPPER STEAK COCA-COLA Categories: Beef, Chinese, Main dish Servings: 6 1 1/2 lb Top round or sirloin steak, Thin strips Boneless 1 c Celery, thinly sliced 2 tb Oil 1/4 c Onions, thinly sliced 1 Clove garlic, minced 1/2 c COCA-COLA 1 ts Salt 2 md Tomatoes, ripe 1 c Beef broth (bouillon), 2 1/2 tb Cornstarch Canned and undiluted 1/4 c COCA-COLA 1 c Green bell pepper, cored, 1 tb Soy sauce Seeded, and cut into Rice, cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GERMAN SAUERBRATEN COCA-COLA Categories: German, Beef, Main dish Servings: 8 4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns Round bone chuck, boneless 10 Whole cloves 1 1/2 c Vinegar 3 Bay leaves 1 c COCA-COLA 2 tb Sugar 3/4 c Water 1 1/2 ts Salt 3 Onions, sliced Flour 2 Stalks celery, sliced 3 tb Oil or shortening 2 Carrots, sliced -----------------------------------GRAVY----------------------------------- 3 c Drippings plus strained 5 tb Flour Marinade 5 tb Ginger snap crumbs 2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: INDIAN CHICKEN CURRY COCA-COLA Categories: Indian, Chicken, Curry Servings: 6 2 1/2 lb Chicken breasts or a For experienced palates) Chicken, cut-up 1/3 c Raisins Water 1 c Chicken broth Salt 1/2 c COCA-COLA Celery tops 3 1/2 tb Flour 3 tb Butter or margarine 1 c Coffee cream or undiluted 1 Tart apple, peeled Evaporated milk And diced 1 ts Salt 1 md Onion, thinly sliced 1/8 ts White pepper 1 tb Curry powder (or more Rice, cooked and hot Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HUNGARIAN GOULASH COCA-COLA Categories: Hungarian, Beef Servings: 8 3 lb Beef chuck, lean 1/2 c COCA-COLA 2 tb Margarine 1/4 c Red wine 2 c Onion, chopped 4 Ripe tomatoes, peeled 1 cl Garlic, minced And chopped 1 tb Paprika 3 tb Flour 2 1/2 ts Salt Water 1/2 ts Caraway seeds Noodles, cooked and hot Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes. Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender. In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RUSSIAN BEEF STROGANOFF COCA-COLA Categories: Beef, Main dish Servings: 6 1 1/2 lb Chuck steak or round 2 tb Flour Steak, boneless 1/2 c Water 3 tb Flour 1 tb Worcestershire sauce 1 ts Salt 1 cn Mushrooms with liquid 2 tb Oil or shortening 1 c Sour cream 1/2 c Onion, finely chopped 2 tb Parsley, minced 1 cl Garlic, minced Mashed potatoes, noodles, 1/2 c COCA-COLA Or rice, cooked and hot 1/4 c Water Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender. In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA Categories: Japanese, Pickles Servings: 1 1 md Cauliflower, separated into 1/2 c Celery, very thinly sliced Flowerets, washed, and 3/4 c COCA-COLA Drained 6 tb Wine vinegar OR 1 Green bell pepper, washed, White vinegar Cored, seeded, and cut into 1/4 c Sugar 2-in strips 1 1/2 ts Salt Water, boiling In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days. Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GRECIAN GREEN BEANS COCA-COLA Categories: Vegetables, Pickles Servings: 1 2 cn (16 oz ea) small whole 2 tb Sugar Green beans, drained 2 ts Oregano leaves 2 Shallots or small onions, 2 ts Prepared mustard Peeled, thinly sliced, and 1/2 ts Salt Separated into individual 1/2 c COCA-COLA Rings 1/4 c Olive oil 2 cl Garlic, minced 2 tb Vinegar 1/4 c Fresh parsley, chopped In a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is dissolved. Add the beans and shallots/onions; toss lightly with a fork. Pack into 1 quart jar. Cover and refrigerate several hours or overnight for the flavors to blend. Serve chilled or as a hot vegetable with steak, hamburger, or meat loaf. Makes 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SCOTTISH OATEN BREAD COCA-COLA Categories: Breads Servings: 1 2 c All-purpose flour 3 tb Oil or shortening, melted 1 c Old-fashioned rolled oats 1/2 ts Vanilla extract 1/2 c Sugar 1 c COCA-COLA 2 1/2 ts Baking powder 1 c Prunes, very well drained 1/2 ts Baking soda And coarsely chopped * 1 ts Salt 1/2 c Walnuts, chopped 1 Egg Prune halves (optional) * you may substitute 1/2 cups of dried prunes. Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden toothpick inserted in the center comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. Makes 1 loaf. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING COCA-COLA Categories: Cakes Servings: 1 1 Pkg (18.5 oz) yellow 3/4 c COCA-COLA Cake mix ** 1 c Bananas, ripe and mashed 1/8 ts Baking soda 2 ts Lemon juice 2 Eggs 1/3 c Nuts, finely chopped (opt) -----------------------------SEA FOAM FROSTING----------------------------- 2 Egg whites 1/3 c COCA-COLA 1 1/2 c (firmly packed) light 1 ts Vanilla extract Brown sugar Dash salt 1/8 ts Cream of tartar * * Do not use a mix with pudding added or which requires oil. * you may substitute 1 tablespoon corn syrup. TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan. Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling. TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BRAZILIAN ICED CHOCOLATE COCA-COLA Categories: Beverages Servings: 5 2 oz Chocolate, unsweetened 2 1/2 c Milk 1/4 c Sugar 1 1/2 c COCA-COLA, chilled 1 c Coffee, double-strength Whipped cream or vanilla And hot Ice cream In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tidal Wave Cocoa Almond Mousse Categories: Desserts, Low-cal Servings: 7 1 Envelope unflavored gelatin 1/2 ts Almond extract 2/3 c Sugar 1 Envelope (1.3 ounces) 1/3 c Cocoa Whipped topping mix 1 1/2 c (12-oz can) evaporated 1/2 c Cold skim milk Skim milk 1/2 ts Vanilla extract In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond extract. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy. Reserve 1/2 topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture. Let stand a few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish with reserved topping. Seven 1/2 cup servings. Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g Cholesterol: 0 mg Calories from fats: 5% One more low-fat recipe from the Tampa Tribune: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sunny Cocoa Drop Cookies Categories: Cookies Servings: 48 1/2 c (1 stick) light corn oil 1/4 ts Freshly grated orange peel Spread 1 3/4 c All-purpose flour 2/3 c Granulated sugar 3 tb Cocoa 2/3 c Low-fat sour cream 1 ts Baking soda 1 ts Vanilla extract 1/2 ts Baking powder 1 Egg white Cocoa glaze --------------------------------COCOA GLAZE-------------------------------- 1 tb Light corn oil spread 1 tb Cocoa 2 tb Water 1/2 c Powdered sugar 1/2 ts Vanilla extract Here's a fairly low-fat cookie recipe from the Tampa Tribune: Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sand Dunes Cocoa Expresso Bars Categories: Cookies Servings: 16 6 tb Light corn Instant coffee Oil spread 1/2 c Frozen egg substitute, 1 c Granulated sugar Thawed 1/2 c Cocoa 1/2 c All-purpose flour 1 1/2 ts Powdered instant 1/4 c Finely chopped walnuts Espresso or powdered Powdered sugar Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and espresso powder. Add egg substitute; stir to blend. Stir in flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars. Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g Cholesterol: 0 mg Calories from fats: 27% ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mahalia Jackson's Okra Gumbo Categories: Cajun, Shellfish, Beef, Pork Servings: 12 4 Blue crabs, lg 1 1/2 lb Beef stew meat, in 1" cubes Oil 1 lb Link sausage, sliced 1 lb Cooked ham, cut in 1" cubes 1 lb Salt pork, cut in 1/2" 1/2 lb Chicken gizzards, sliced Cubes 2 cn Whole tomatoes (1-lb 12 oz) 4 Bay leaves, crumbled 2 Onions, lg, diced 2 Gn bell peppers, lg, diced 5 Celery stalks, diced 4 Cloves garlic, crushed 2 lb Chicken wings and backs 1 1/2 lb Okra, fresh 1/4 c Sugar 1/4 c Parsley flakes, dried Salt, pepper Hot cooked rice Hot pepper sauce (optional) Crackers (optional) 4 lb Shrimp Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to taste with salt and pepper. Serve at once or refrigerate and reheat later. Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sarah's Pizza Crust Categories: Pizza, Breads Servings: 1 1 tb Yeast Whole wheat, corn _flour_, 1 tb Sugar And oat or rye flours, 1 c Warm (105 - 110 degrees) Depending upon the Water Mood/likes of the person 3 c Flour (we use a blend of Doing the making) High-protein unbleached, Here is our pizza dough recipe. It is quick and easy (about the same as your dough takes to defrost, I would think). Note that we don't use oil or salt in it. Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Fudge Cookies Categories: Cookies Servings: 40 18 1/2 oz Package chocolate cake mix 2 tb Water 1/3 c Mashed bananas, ripe 6 oz Semisweet chocolate pieces 1 Egg Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana-Date Cake Categories: Cakes Servings: 16 2/3 c Nonfat milk 1 Egg white 2 ts Vinegar 1 1/4 c Mashed very ripe bananas 2 1/3 c Flour (about 3) 1 2/3 c Sugar 3/4 c Pureed Dates (replaces 3/4 1 1/4 ts Baking powder Cup shortening) 1 1/4 ts Baking soda 1 ts Vanilla 1 ts Salt 1/2 c Chopped walnuts, optional 2 Eggs Powdered Sugar, optional Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. Each serving, without walnuts or powdered sugar, contains about: 212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat. Optional walnuts, per serving, contains about: 24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram carbohydrates, .5 gram protein, .17 gram fiber. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUREED DATES Categories: Deseerts Servings: 1 1 c Dried dates 1 ts Vanilla 6 tb Water Puree dates, water and vanilla in blender or food processor. Makes about 3/4 cup. Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Asparagus and Mushroom Omelet Categories: Eggs, Breakfast, Asparagus Servings: 4 1 c Fresh asparagus cut in 2" 1/2 c Milk Pieces or 1/2 a 10-oz 1/4 ts Salt Package of frozen asparagus 1/8 ts Ground nutmeg 1 c Sliced fresh mushrooms 1 c Shredded Swiss OR 1/4 c Sliced green onion Gruyere cheese 6 Eggs 2 tb Snipped parsley, optional Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4. Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning. Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemmon Poppy Seed Tart Categories: Desserts Servings: 8 2/3 c Nonfat milk 1 ts Baking powder 2 tb Poppy seeds 1/4 c Lemon juice 1 Jar (4-ounce) baby food 1/2 pt Raspberries Pear puree 2 Kiwi fruits, peeled and 1 Egg white, lightly beaten Cut into thin wedges 3/4 ts Vanilla 10 sm Papaya balls Grated zest of 2 lemons Lemon zest rose, optional 1 1/3 c Cake flour Lemon leaves, optional 1 c Sugar This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moist Rhubarb Coffeecake Categories: Cakes Servings: 9 2 c Cake flour 1/4 c Thawed, frozen egg 1 ts Baking powder Substitute 1 ts Baking soda 1 c Nonfat palin yogurt 1/2 ts Salt 1/2 c Applesauce 1 c Plus 2 tablespoons light 1 ts Vanilla Brown sugar, packed 3 c Coarsely chopped rhubarb Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chewy Chocolate-Orange Bars Categories: Cookies Servings: 24 2 c Cake flour Raisin Puree 3/4 ts Baking powder 3/4 c Chopped bitttersweet 1/2 ts Salt Chocolate 1 1/2 c Quick-cooking oats 1/3 c Toasted walnuts, optional 1 c Dark-brown sugar, packed 1 tb Grated orange zest 2 Egg whites Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut- ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat. (By Times Food Stylists) Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213 calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates; 4 grams protein; 0.5 gram fiber. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raisin Puree Categories: Desserts Servings: 1 2 c Seedless raisins 4 ts Vanilla 6 tb Water Combine raisins, water and vanilla in food processor and blend until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Four-Spice Cake Categories: Cakes Servings: 12 1 c Golden raisins 1/2 ts Salt 2 c Cake flour 1 c Light-brown sugar, packed 1 ts Baking soda 2 Egg whites 1 ts Ground nutmeg 1 c Low-fat buttermilk 1 ts Ground cinnamon Date Puree 1/2 ts Ground allspice Orange Syrup with orange 1/2 ts Ground cloves Slices --------------------------------ORANGE SYRUP-------------------------------- 2 tb Sugar 1/4 ts Orange flower water 1/4 c Water 1 Orange, sliced thinly, (opt) The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato-Currant Mini Bundt Cakes Categories: Cakes Servings: 9 2 Oranges Substitute 1/2 c Currants 2 c Cake flour 2 Jars (4-ounce) sweet 1 1/3 c Sugar Potato baby food puree 1 ts Baking soda 1 c Nonfat milk 1 ts Salt 1/2 c Thawed frozen egg 1 ts Ground cinnamon Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Anise Meringue Kisses Categories: Cookies Servings: 48 3 Egg whites 1/2 c Sugar 1/8 ts Cream of tartar 1 1/2 ts Ground anise seeds The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Flan Tart With Candied Ginger Categories: Rice, Desserts Servings: 12 3 c Nonfat milk Cheese 1/2 Vanilla bean, split 2 tb Finely slivered candied 1/4 c Medium-grain rice Ginger 1/2 c Sugar 1 Low-Fat Sweet Pastry 1 (8-ounce) carton frozen 1 ts Ground cinnamon Egg substitute, thawed 1 tb Powdered sugar, optional 1/3 c Low-fat ricotta cheese or Sliced candied ginger, Pureed fat-free cottage Optional ----------------------------LOW-FAT SWEET PASTRY---------------------------- 1/2 c Plus 2 tablespoons oat flour 1/2 ts Ground cardamom or cinnamon Blend 2 1/2 tb Sugar 5 tb All-purpose flour 3 ts Cold butter, diced 1/4 c Cake flour 1 tb Canola oil 2-2 1/2 tb very cold water The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED APPLE ZAPATA Categories: Mexican, Appetizers Servings: 12 2/3 lb Flour tortilla dough 1/2 ts Cloves Flour 1/2 ts Ground cinnamon 3 Granny Smith apples, 1/2 c Walnuts, chopped Peeled and sliced 2 tb Cornstarch dissolved 2 tb Lemon juice 3 tb Water 1/2 c Brown sugar Water Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be made ahead several hours or a day before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE Categories: Mexican, Shellfish, Chicken Servings: 4 4 lg Poblano peppers 2 8 ozs chicken breasts, 1/4 c Onion, chopped Halved, deboned, and 1/2 lb Medium shrimp, lightly Pounded flat Cooked, peeled, and chopped 2 ts White pepper 1/4 c Cilantro, chopped Salt, to taste 1/4 lb Monterey jack cheese, 12 6-in long strings Shredded Oil, for frying ----------------------------CREAMY SHRIMP SAUCE---------------------------- 3 Shallots, diced 1 lb Small shrimp 1 c White wine 2 c Whipping cream 1/2 c Fish stock or chicken broth 3/4 lb Butter ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Juice Fizz: Categories: Beverages, Breakfast Servings: 8 1 cn (6-oz) orange juice 1/2 c Orange-flavored liqueur, Concentrate, thawed If desired 1 c Cold water 2 c Club soda, chilled Y'all were looking for "No Ho-Hum Breakfasts." Here's one I found in Fast and Healthy Magazine: In large non-metal pitcher, combine orange juice concentrate, water and liqueur; mix well. Just before serving, slowly add club soda; stir gently to blend. Serve over ice. If desired, garnish with orange slices. Makes 8 1/2-cup servings. Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium 15 mg; potassium 190 mg; exchanges: 1 fruit, one fat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lean Pork Breakfast Patties Categories: Pork, Breakfast, Microwave Servings: 6 3/4 c Shreds of whole bran cereal 1/4 ts Dried rosemary leaves, 1/3 c Apple juice Crushed 1/2 lb Center cut pork loin, 1/8 ts Salt Ground 1/8 ts Hot pepper flakes 1/4 ts Fennel seed In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add remaining ingredients; mix well. Shape into six patties. Heat broiler. Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties. Microwave directions: Prepare patties as directed above. Place on microwave-safe roasting rack; cover with waxed paper. Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking. Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg; potassium 230 mg; exchanges: 1 lean meat, 1/2 starch. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt-Topped Strawberry Pancakes Categories: Breakfast Servings: 12 2 c Buttermilk complete 1 1/2 c Water Pancake mix 1 c Thinly sliced strawberries 2 tb Sugar 1 8-oz carton strawberry 1/4 ts Cinnamon Or vanilla lowfat yogurt Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Fudge Pudding Categories: Desserts, Puddings Servings: 6 2 c Sugar 1 c Butter; melted 1/2 c Flour 1 ts Vanilla 1/2 c Cocoa 1 c Nuts; chopped (almonds or w 4 Eggs; beaten Fat grams per serving: Approx. Cook Time: 1:20 Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in eggs, melted butter, vanilla and nuts. Place large pan of hot water in oven. Pour batter in buttered (" square cake pan. Place in larger pan, water should come halfway up the side. Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and centre springs back when touched. Remove dish from larger pan to cool. Pudding has custard like consistency when it cools. Serve lukewarm or cut cold into squares. good for chocolate lovers, a cross between a pudding & a brownie. from Lucy Waverman's Cooking School Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chewy Coconut Squares Categories: Cookies, Desserts Servings: 1 1/4 c Butter 1 ts Vanilla or almond extract 3/4 c Sugar;divided 1 Egg 1/2 c Flour 1/2 c Nuts; chopped 1/8 ts Salt 1/2 c Coconut Fat grams per serving: Approx. Cook Time: :35 Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes. (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes or till golden. While warm, cut into squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocodiles Categories: Cookies Servings: 40 1 1/4 c Brown sugar; firmly packed 2 1/4 c Flour; all purpose 1/2 c Butter 1/2 ts Salt 1/2 c Shortening Topping: 1/3 c Peanut butter; crunchy 1 c Chocolate chips; semisweet 1 ts Vanilla 1/2 c Peanut butter; crunchy 1 Egg 1 1/2 c Corn flakes, slightly crushe Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars. from the Toronto Star ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mousse Flan Categories: Desserts, Company Servings: 1 1 c Flour; all purpose 5 oz Chocolate; 5 squares Pastry: 2 tb Butter 2 tb Sugar; icing 2 Eggs 1 oz Chocolate; melted (1 square 1/4 c Sugar 1/2 c Butter; softened Garnish: Mousse filling: 3 oz Chocolate; 3 squares 1/3 c Whipping cream Sugar; icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, form into ball with hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Chill 1 hour. Bake at 425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites till frothy, gradually add 1/4 cup sugar, beating till stiff peaks form. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over flan; remove wax paper. NB: Don't make or serve this on a hot day; it will melt. from Baker's Chocolate ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No Bake Special K Candies Categories: Candies Servings: 1 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Paintbrush Cookies Categories: Cookies Servings: 1 1/3 c Shortening; soft 1 ts Salt 1/3 c Sugar Egg yolk paint: 1 Egg 1 Egg yolk 2/3 c Honey 1/4 ts Water 2 3/4 c Flour Food colouring 1 ts Baking soda Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to 1/4" thickness. Cut into different shapes using cookie cutters. Set on greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk and water. Divide among several custard cups. Add different food colouring to each cup. Paint designs using small paintbrushes. If egg yolk, thickens while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear colours, do not let cookies brown. a recipe from my childhood. MAKES: 5 DOZEN COOKIES ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Plum Torte Categories: Pies, Plums, Desserts Servings: 8 1 c Sugar 1 pn Salt 1/2 c Butter 2 Eggs 1 c Flour; sifted 12 Plums; halved (24 halves) p 1 ts Baking powder Sugar, lemon juice, cinnamon Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum halves face down in batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle on cinnamon. Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and cool, refrigerate or freeze if desired. Or cool to lukewarm and serve with vanilla ixe cream or whipped cream. To serve frozen tortes, defrost and reheat briefly at 300F. from Marion Burrows' De Gustibus ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stained Glass Candies Categories: Candies Servings: 1 4 oz Chocolate; semisweet (4 squ 3 c Marshmallows; coloured mini 1 c Sugar; icing 1/2 c Walnuts 1 Egg; beaten 2 ts Butter Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form into rolls, wrap in wax paper and refrigerate. When cool, slice into round candies. one of mom's Christmas recipes, originally from a neighbour ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tollhouse Squares Categories: Cookies Servings: 16 1/2 c Butter- soft 1 c Flour; all purpose 6 tb Sugar; granulated 2 tb Flour; all purpose 6 tb Brown sugar 1/2 ts Baking powder 1/2 ts Vanilla extract 1/2 ts Salt 1/2 c Water 1/2 c Nuts; chopped 1 Egg 1 c Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :20 Preheat oven to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts. Spread batter in 8" square pan. Sprinkle with chocolate. Bake in 375F oven for 1 minute. Remove pan. Run knife through top for marbled effect, bake for 15 to 20 minutes or till cake tested inserted inside comes out clean. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Mix Categories: Master mix Servings: 1 8 1/2 c Unbleached All-purpose Flour 3 tb Baking Powder 1 tb Salt 2 ts Cream Of Tartar 1 ts Baking Soda 1 1/2 c Instant Non Fat Dry Milk 2 1/4 c Vegetable Shortening In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. VARIATION: Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Roll Mix Categories: Master mix Servings: 1 5 lb Unbleached All Purpose Flour 1 1/4 c Sugar 4 ts Salt 1 c Instant Non Fat Dry Milk Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cornmeal Mix Categories: Master mix Servings: 1 4 c Unbleached All-purpose Flour 1 tb Salt 3/4 c Sugar 1/4 c Baking Powder 1 c Vegetable Shortening 4 1/2 c Cornmeal In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Muffin Mix Categories: Master mix Servings: 1 8 c Unbleached All-purpose Flour 2/3 c Sugar 1/3 c Baking Powder 1 tb Salt 1 c Vegetable Shortening In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Lable as MUFFIN MIX and stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Mix Categories: Master mix Servings: 1 3 c Unbleached Flour 3 1/2 ts Baking Powder 1 1/2 ts Salt 1/2 c Granulated Sugar 1 c Brown Sugar 1 1/2 c Vegetable Shortening 3 c Rolled Oats In a large bowl, sift together flour, baking powder, salt and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in large airtight container. Label as OATMEAL MIX and stor in a cool, dry place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pancake Mix Categories: Master mix Servings: 1 10 c Unbleached All-purpose Flour 2 1/2 c Instant Non Fat Dry Milk 1/2 c Sugar 1/4 c Baking Powder 2 tb Salt Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wheat Mix Categories: Master mix Servings: 1 6 c Whole-wheat Flour 3 c Unbleached All-purpose Flour 1 1/2 c Instant Non Fat Dry Milk 1 tb Salt 1 c Sugar 1/2 c Wheat Germ 1/4 c Baking Powder 2 c Vegetable Shortening In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label as WHEAT MIX and store in cool, dry, place. Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braised Beef Cube Mix Categories: Master mix Servings: 1 5 lb Stew Meat * 1 pk (1 3/8 oz) Onion Soup Mix 2 Med. Bay Leaves 2 cn Cream Of Mushroom Soup ** 1 cn Golden Mushroom Soup ** 1 cn Cream Of Celery Soup ** 1 qt Water * Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ready Hamburger Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 1 Large Onion, Chopped 2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1/4 ts Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meat Sauce Mix Categories: Master mix Servings: 1 1/4 c Vegetable Shortening 4 Med. Onions, Sliced 3 Cloves Garlic, Fine Minced 2 c Celery, Finely Chopped 2 Carrots, Finely Chopped(opt) 5 lb Lean Ground Beef 5 ts Salt 1/2 ts Pepper 3 tb Worcestershire Sauce 14 oz (1 btl) Ketchup 14 oz (1 btl) "Hot" Ketchup Melt shortening in a large skillet over medium heat. Add onions, garlic, celery, and carrots, if desired. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, worcestershire sauce, ketchup and "hot" ketchup. Cover and simmer 20 minutes. Drain excess fat. Cool and put into five 1-pint containers leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air spaces. Seal and label containters MEAT SAUCE MIX and freeze. Use within 3 months. Makes about 5-pints of MEAT SAUCE MIX. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatball Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 4 Large Eggs, Slightly Beaten 2 c Dry Bread Crumbs 1/2 c Onion, Finely Chopped 1 tb Salt 2 tb Cornstarch 1/4 ts Pepper 2 ts Worcestershire Sauce Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients in a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes until browned. Remove immediately and drain on paper towels. When cooled put about 30 meatballs each into five 1-quart containers leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 montshs. Makes about 144 meatballs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Meat Mix Categories: Master mix Servings: 1 5 lb Beef Roast * 3 tb Vegetable Shortening 3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis 2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder 4 tb Flour 4 ts Salt 1 ts Ground Cumin Juices From Beef Roast Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Cooking Sauce Mix Categories: Master mix Servings: 1 2 cn (14 1/2 oz) Stewed Tomatoes 4 cn (8 oz) Tomato Sauce 2 c Water 2 cn (6 oz) Tomato Paste 2 tb Instan Minced Onion 2 tb Parsley Flakes 3 ts Salt 2 tb Cornstarch 4 ts Green Pepper Flakes 1 ts Instant Minced Garlic 3 ts Sugar 1 1/2 ts Italian Seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Meat Sauce Mix Categories: Master mix Servings: 1 1 lb Mild Italian Sausage 2 lb Lean Ground Beef 4 ts Salt 1/4 ts Pepper 1/2 ts Instant Minced Garlic 1 Small onion, Peeled 1 Medium Carrot, Peeled Water 2 tb Sweet Basil Leaves 1/4 ts Chili Powder 1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower 1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree 1 cn (12 oz) Tomato Paste 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Mix Categories: Master mix Servings: 1 11 lb (4 Med) Cut Up Fryers 4 qt Cold Water 3 tb Parsley Flakes 4 Med Carrots, Peeled &Chopped 4 ts Salt 1/2 ts Pepper 2 ts Basil Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months. Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Stuffing Mix Categories: Master mix Servings: 1 30 Slices Bread 1/3 c Cooking Oil 3 tb Instant Minced Onion 3 tb Parsley Flakes 2 ts Garlic Salt 3/4 ts Ground Sage 1/2 ts Seasoned Pepper Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 12 cups of Mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garden Vegetable Mix Categories: Master mix Servings: 1 6 c Water 1/4 ts Garlic Powder 1 tb Salt 1 1/2 ts Dried Basil 1 Med Head Cabbage, Shredded 1 lb Fresh Green Beans 3 c Chopped Celery 2 c Chopped Carrots 1 pk (10 oz) Frozen Corn 1 pk (10 oz) Frozen Peas Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Sauce Mix Categories: Master mix, Sauces Servings: 1 2 c Instant Nonfat Dry Milk OR 1 1/2 c Regular Non Fat Dry Milk 1 c Unbleached Flour 2 ts Salt 1 c Butter or Margarine In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix. TO MAKE BASIC WHITE SAUCE: Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce. VARIATIONS: Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Cake Mix Categories: Master mix Servings: 1 8 c Cake Flour 6 c Sugar 1/4 c Baking Powder 1 1/2 ts Salt 2 1/2 c Vegetable Shortening In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks. Makes about 16 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread Mix Categories: Master mix Servings: 1 8 c Unbleached Flour 2 c Sugar 1/4 c Baking Powder 1 tb Salt 1 ts Baking Soda 1 ts Cloves 1 tb Ginger 1 tb Cinnamon 2 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Cookie Mix Categories: Master mix Servings: 1 8 c Unbleached Flour 2 1/2 c Granulated Sugar 2 c Brown Sugar, Firmly Packed 4 ts Salt 1 1/2 ts Baking Soda 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookie Mix Categories: Master mix Servings: 1 4 c Unbleached Flour 4 c Whole Wheat Flour 4 ts Salt 2 ts Baking Powder 2 ts Baking Soda 6 c Brown Sugar, Firmly Packed 3 c Vegetable Shortening 8 c Quick Rolled Oats Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Granola Mix Categories: Master mix Servings: 1 10 c Old Fashioned Rolled Oats 1 c Wheat Germ 1/2 lb Shredded Coconut 2 c Shelled Raw Sunflower Seeds 1 c Sesame Seeds 3 c Chopped Nuts 1 1/2 c Brown Sugar, Firmly Packed 1 1/2 c Water 1 1/2 c Vegetable Oil 1/2 c Honey 1/2 c Molasses 1 1/2 ts Salt 2 ts Cinnamon 3 ts Vanilla Raisins Or Other Dried Fruit Preheat oven to 300 degrees F. (150 degrees F.). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well. In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months. Makes about 20 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brownie Mix Categories: Master mix Servings: 1 6 c Unbleached Flour 4 ts Baking Powder 4 ts Salt 8 c Sugar 1 cn (8 oz) Unsweetened Cocoa 2 c Vegetable Shortening Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Pie-filling Mix Categories: Master mix Servings: 1 2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch 1 1/4 c Sugar Or To Taste 1 ts Salt Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pudding & Pie Mix Categories: Master mix Servings: 1 5 1/2 c Sugar 2 3/4 c Unbleached Flour 1 ts Salt 1 1/2 c Instant Nonfat Dry Milk Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 9 Cups of mix. VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch for flour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cookie Crumb Crust Mix Categories: Master mix Servings: 1 6 c Unbleached Flour 1 1/2 c Chopped Nuts 1 1/2 c Brown Sugar, Firmly Packed 1 lb Butter or Margarine,Softened Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks. Makes about 10 1/2 cups of mix. COOKIE CRUMB CRUST: 2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flaky Pie Crust Mix Categories: Master mix Servings: 1 12 1/2 c Unbleached Flour 2 tb Salt 5 c Vegetable Shortening ------------------------------FLAKY PIE CRUST------------------------------ 2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water 1 Large Egg, Beaten 1 tb White Vinegar Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. FLAKY PIE CRUST: Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moist Pie Crust Mix Categories: Master mix Servings: 1 5 lb Unbleached Flour 2 tb Salt 3 lb (1 Can) Veg. Shortening 3 c Cold Water 1/4 c Unbleached Flour Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie crusts. MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Russian Refresher Mix Categories: Master mix Servings: 1 2 c Orange Drink Mix Powder 1 pk (3 oz) Lemonade Mix * 1 1/3 c Sugar 1 ts Cinnamon 1/2 ts Ground Cloves * Lemonade Mix should be presweetened powder mix. Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher Mix and store in a cool, dry place. Use within 6 months. Makes about 3 1/2 Cups of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Float Mix Categories: Master mix Servings: 1 4 c Instant Nonfat Dry Milk 2 c Powdered Orange Drink Mix 1 c Sugar Combine all ingedients in a large bowl and blend well. Put in a large airtight container and lable as Orange Float Mix. Store in a cool, dry place and use withing 6 months. Makes about 7 cups mix. ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Slush Mix Categories: Master mix Servings: 1 4 c Sugar 4 c Water 1 cn Frozen Orange Juice * 1/2 c Lemon Juice 1 cn (46 oz) Pinapple Juice * The can of Orange Juice should be the 6 oz size of the concentrate. Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pinapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes. VARIATION: Add 5 to 6 mashed bananas to mixture before freezing. FRUIT SLUSH: Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve. Makes 1 serving ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Freddi's Fruit Cocktail Mix Categories: Master mix Servings: 1 4 c Sugar 2 qt Water 1 cn Frozen Orange Juice * 1 cn Frozen Lemonade * 1 Watermelon, Cut Into Balls 2 Canateloupes,Cut into Chunks 2 Crenshaw Melons, Chunked 3 lb Green Grapes 3 lb Peaches, Cut into Chunks 1 lb Blueberries, Fresh Or Frozen * Both cans of frozen drink should be 6 oz concentrates. In a large saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen Orange and lemonade concentrates. In a large bowl combine all of the fruits. Mix until well distributed. Put mixted fruit in twelve 1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and use within 6 to 8 months. Makes about 12 pints of mix. Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Flavored Rice Mix Categories: Master mix Servings: 1 4 c Uncooked Long Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix. CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dill-Lemon Rice Mix Categories: Master mix Servings: 1 4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel 4 ts Dill Weed Or Dill Seed 2 ts Salt 8 ts Instant Chicken Bouillon Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion-Flavored Rice Mix Categories: Master mix Servings: 1 4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix 1 tb Parsley Flakes 1 ts Salt Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Rice Mix Categories: Master mix Servings: 1 4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes 4 ts Salt 5 ts Parsley Flakes 1 ts Dried Basil Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Rice Mix Categories: Master mix Servings: 1 4 c Raw Long-grained Rice 3 tb Instant Vegetarian Bouillon 2 ts Salt 4 ts Celery Flakes 4 ts Onion Flakes 4 ts Green Pepper Flakes 4 ts Red Pepper Flakes Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caesar Salad Dressing Mix Categories: Master mix Servings: 1 1 1/2 ts Grated Lemon Peel 1 ts Oregano 1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese 1/2 ts Pepper Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Dressing Mix Categories: Master mix Servings: 1 1/4 c Sugar 1 1/2 ts Paprika 1 ts Dry Mustard 1 1/2 ts Salt 1/8 ts Onion Powder Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as French Dressing Mix. Stor in a cool, dry place and use within 6 months. Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing. VARIATION: Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 T celery seed for paprika. French Dressing: Combine 1 pkt of mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill before serving. Makes about 1 1/4 cups of French Dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Super Salad Seasoning Mix Categories: Master mix Servings: 1 2 c Grated Parmesan Cheese 2 ts Salt 1/2 c Sesame Seed 1/2 ts Garlic Salt 1 tb Instant Minced Onion 2 tb Parsley Flakes 1/2 ts Dried Dill Seed 2 tb Poppy Seeds 3 tb Celery Seeds 2 ts Paprika 1/2 ts Freshly Ground Pepper Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Sesoning Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 3 cups of mix. Use Super Salad Sesoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Salad Dressing Mix Categories: Master mix Servings: 1 1/3 c Sugar 1 ts Instant Minced Onion 1 ts Salt 1 ts Dry Mustard 1 ts Paprika 1 ts Celery Seed Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months. Makes about 1/2 cup of mix. Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4 cups of dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home Style Dressing Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 1/2 ts Salt 1/8 ts Garlic Powder 1 tb Parsley Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Home Style Dressing Mix. Store in a cool dry place and use within 6 months. Makes enough mix for 2 cups Home Style Dressing. (2 T) Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk in a glass jar and blend well. Chill before serving. Makes about 2 cups of dressing. VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Low Calorie Dressing Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 2 ts Parsley Flakes 1/4 ts Instant Horseradish 2 ts Green Pepper Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing. Low-Calorie Dressing: Combine mix, 3/4 cup tomato juice and 2 T lemon juice in a glass jar and blend well. Chill before serving. Makes about 3/4 cup of dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Coating Mix Categories: Master mix Servings: 1 2 tb Parsley Flakes 1 tb Ground Oregano 1 tb Ground Marjoram 1 tb Ground Thyme 2 ts Ground Rosemary 1 ts Garlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ground Ginger 1 ts Pepper 1 ts Ground Sage 1 tb Paprika Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender. VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil. Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Coating Mix Categories: Master mix Servings: 1 2 tb Parsley Flakes 1 tb Dried Grated Lemon Peel 1 tb Celery Seed 1 tb Savory Salt 1 tb Thyme 1 tb Marjoram 1 ts Onion Salt 1 Bay Leaf, Crushed Combine all ingredients in a small bowl and blend well. Put mixture in a small airtight container and label as Seafood Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/3 cup of mix. Breaded Seafood: Combine 1 T of mix and 1/2 cup Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any seafood with mixture. Pan fry in butter until golden brown. Or preheat oil in a deep fryer to 375 degrees F. (190 degrees C.) and fry 3 to 5 minutes until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seasoned Breadcrumb Mix Categories: Master mix Servings: 1 2 c Fine Dry Breadcrumbs (4 sl) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Seasoning Mix Categories: Master mix Servings: 1 1 tb Unbleached Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Seasoning Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 tb Parsley Flakes 1 tb Cornstarch 2 ts Green Pepper Flakes 1 1/2 ts Salt 1/4 ts Instant Minced Garlic 1 ts Sugar 3/4 ts Italian Sesonings * If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sloppy Joe Seasoning Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 ts Green Pepper Flakes 1 ts Salt 1 ts Cornstarch 1/2 ts Instant Minced Garlic 1/4 ts Dry Mustard 1/4 ts Celery Seed 1/4 ts Chili Powder Combine all ingredinets in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excesss grease. Add sesoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taco Seasoning Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 1 ts Salt 1 ts Chili Powder 1/2 ts Cornstarch 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/4 ts Dried Oregano 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon-Flavored Dip Mix Categories: Master mix Servings: 1 2 tb Instant Bacon Bits 1 tb Instant Minced Onion 1 ts Instant Beef Bouillon 1/8 ts Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame-Cheese Dip Mix Categories: Master mix Servings: 1 1 tb Grated Parmesan Cheese 2 ts Toasted Sesame Seeds 1/2 ts Salt 1/2 ts Celery Seed Dash Pepper 1/8 ts Garlic Powder Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months. Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup yogurt for sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion-Cheese Dip Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 tb Grated Parmesan Cheese 1/2 ts Instant Beef Bouillon 1/4 ts Garlic Salt Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months. Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix. Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Dip Mix Categories: Master mix Servings: 1 1 tb Dried Chives 1/2 ts Dill Weed 1 ts Garlic Salt 1/2 ts Paprika Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving. Makes about 2 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Soup Mix Categories: Master mix Servings: 1 1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley 1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils 1 1/2 c Brown Rice 4 c Dry Minced Onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crumb Topping Mix Categories: Master mix Servings: 1 1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour 2 ts Cinnamon Or To Taste 1/2 ts Nutmeg 3/4 c Butter or Margarine In a medium bowl, combine brown sugar, flour and spices. Blend well. With a pastry blender cut in butter or margarine until mixture is very fine. Put in a 1-quart airtight container and label as Crumb Topping Mix. Store in the refregator and use within 1 to 2 months. Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and fruit cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Quiche Categories: Low-cal, Vegetables Servings: 4 1 ts Margarine 2 tb Fine dry Bread Crumbs 12 oz Tofu, drained 2 x Egg Whites Egg 1/3 c Skim Milk 1/2 ts Oregano, crushed 1/8 ts Garlic powder 3/4 c Shredded lo-fat Cheddar chee 7 oz Can Whole Kernel Corn, drain 1 tb Dried minced Onion Med Tomato 1 tb Snipped fresh parsley (opt.) Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle with bread crumbs to coat the dish. Cut up Tofu. In a blender or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t pepper, and 1/8 t salt. Cover and blend or process till smooth. Stir in corn and dried onion. Pour into prepared pie plate. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife inserted near the center comes out clean. Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the remaining cheese. Bake for 3 minutes more or till cheese is melted. ********************************************************* Per serving: 212 calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol, 411 mg sodium, 254 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Manicotti Categories: Low-cal, Pasta, Main dish Servings: 4 8 x Manicotti shells 1/2 c Chopped fresh Mushrooms 1/2 c Finely chopped Onion 1 tb Snipped fresh Parsley 1 ts Dried Italian seasoning 1/8 ts Paprika 10 oz Tofu, drained Egg White, slightly beaten 2 tb Grated Parmesan Cheese 1 1/4 c Skim Milk 2 tb Flour 1/8 ts Garlic powder 1/2 c Shredded lo-fat Cheddar chee Cook pasta shells according to package directions. Rinse in cold water; drain. Spray a med skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted. *****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Lentils and Vegetables Categories: Low-cal, Vegetables, Main dish Servings: 6 2 c Dry Lentils (10 oz.) 4 c Water 1 1/2 c Chopped Carots 1 1/2 c Chopped onions 1 c Chopped Celery Clove garlic, minced 3 ts Curry powder (or less) 1 ts Grated fresh Gingerroot 1 ts Salt 1 1/2 c Plain lo-fat Yogurt Med Tomato, chopped 1 tb Snipped fresh Parsley (opt.) Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture. ********************************************************** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium. Add crunch to the meal with toasted pita bread wedges. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tex-Mex Beans with Cornmeal Dumplings Categories: Low-cal, Vegetables, Main dish Servings: 5 1/3 c Flour 1/3 c Yellow Cornmeal 1 ts Baking powder 1/4 ts Salt Beaten Egg White 1/4 c Skim Milk 2 tb Cooking Oil 3/4 c Water 1 c Chopped Onion Clove Garlic, minced 15 oz Can Garbanzo Beans, drained 15 oz Can Red Kidney Beans,drained 15 oz Can Tomato Sauce 4 oz Can diced green chili pepper 2 ts Chili powder 1/4 ts Salt 1 1/2 ts Cornstarch In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside. In a 10" skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt. In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat. For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean. *************************************************************** Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice and Beans with Cheese Categories: Low-cal, Cheese, Rice Servings: 5 1 1/3 c Water 2/3 c Long grain Rice 1 c Shredded Carrots 1/2 c Sliced Green Onions 1 ts Instant chicken bouillon 1/2 ts Ground Coriander 1/4 ts Salt 1 ts Hot pepper Sauce 15 oz Can Pinto / Navy Beans,drain 1 c Lo-fat Cottage Cheese 8 oz Plain lo-fat Yogurt 1 tb Snipped fresh parsley 1/2 c Shredded lo-fat Cheddar chee In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed. Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into a 10x6x2" baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts. ************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Rice Bake Categories: Low-cal, Vegetables, Rice, Main dish Servings: 4 2 ts Instant Chicken Bouillon 2/3 c Long grain Rice 1/2 c Chopped Green Pepper 2 x Beaten Eggs 2 c Shredded Zucchini * 1 c Skim Milk 1/2 ts Onion powder 1/2 ts Dried Basil, crushed 1/2 ts Dried Oregano, crushed 3/4 c Shredded lo-fat Cheddar chee 4 oz Lo-cal cream cheese (soft) 2 tb Diced Pimento * or chopped broccoli In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender. Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well. Set aside. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper. Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2" baking dish. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is set. Let stand 5 minutes before serving. ********************************************************** Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Pepper and Mushroom Pizza Categories: Low-cal, Cheese Servings: 6 1 1/2 c Flour (or a little less) 1 pk Active dry Yeast 1/2 ts Sugar 1 ts Cooking oil 3/4 c Lo-fat Cottage cheese,draine 1 tb Cornmeal Egg 2 tb Grated Parmesan Cheese 1 ts Dried Basil, crushed Clove Garlic, minced Med Green / Sweet Red Pepper 1 c Sliced fresh Mushrooms 1 c Shredded Mozzarella Cheese * * part-skim For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 30 minutes). Punch down. Cover; let rest 10 minutes. On a floured surface roll dough into a 14" circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425 deg F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic, and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425 deg oven till hot. ********************************************************** Per serving: 224 calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356 mg sodium, 212 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Lasagna Categories: Low-cal, Pasta, Cheese, Main dish Servings: 8 8 x Lasagna Noodles 10 oz Pk frozen chopped Broccoli 14 1/2 oz Can Tomatoes 15 oz Can Tomato Sauce 1 c Chopped Celery 1 c Chopped Onion 1 c Chopped Grn/Sweet Red Pepper 1 1/2 ts Dried Basil, crushed * 2 x Bay leaves Clove garlic, minnced Beaten Egg 2 c Lo-fat Ricotta or Cottage Ch 1/4 c Grated Parmesan Cheese 1 c Shredded Mozzarella Cheese * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. ********************************************************** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Puffy Baked Fondue Categories: Low-cal, Main dish Servings: 2 2 x Eggs, separated 1 c Skim Milk 1 tb Dry White Wine 1/4 ts Salt 1 1/2 c Cubed French bread 2 oz Sliced Swiss cheese In a small mixer bowl, beat egg whites till stiff peaks form (tips stand straight). Set aside. In another small bowl beat egg yolks, milk, wine, and salt till smooth. Fold into egg whites. Spray two 12-oz individual casseroles with nonstick spray coating. Divide bread betweem casseroles. Top with cheese; pour egg mixture over bread and cheese. Bake, uncovered, in 350 deg F oven for 20-30 minutes or till golden. Try sourdough French bread for a little different flavor. ************************************************************* Per serving: 333 calories, 21 f protein, 27 g carbohydrates, 15 g fat, 304 mg cholesterol, 469 mg sodium, 336 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Timbales Categories: Low-cal, Vegetables Servings: 2 12 oz Can whole kernel Corn * 1/4 c Sliced Green Onion 2 x Slightly beaten Eggs 1 c Skim Milk 1/4 ts Salt 1/8 ts Pepper 2 tb Fine dry Bread Crumbs 2 tb Grated Parmesan Cheese 2 ts Margarine, melted * drained, or 1 1/2 cups of another cooked or canned vegetable If desired, set aside some corn and green onion for a garnish. In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in remaining corn and green onions. Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between casseroles. Bake, uncovered, in a 325 deg F oven for 25 minutes. In a small mixing bowl stir together bread crumbs, Parmesan cheese, and margarine. Sprinkle atop casseroles. Bake, uncovered, for 15 minutes more or till a knife inserted near the center comes out clean. Garnish with reserved corn and green onions, if desired. ************************************************************* Per serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg cholesterol, 628 mg sodium, 627 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot and Onion Puff Categories: Low-cal, Vegetables Servings: 4 1 c Chopped Onion 1 c Shredded carrots 2 tb Water 1 1/2 c Skim milk 1/2 c Oat bran 2 tb Snipped fresh Parsley 1/2 ts Salt 1/8 ts Ground Nutmeg 1/8 ts Pepper 1 c Shredded Cheddar cheese * Clove garlic, minced 4 x Egg Whites * or Monterey Jack cheese In a large saucepan combine onion, carrots, garlic, and water. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables are tender, stirring occasionally. Do not drain. Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to boiling over medium-hi heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in cheese till melted. Cool slightly. In a large mixer bowl beat egg whites till stiff peaks form (tips stand straight). Fold in vegetable mixture. Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven about 50 minutes or till top is brown and a knife inserted near the center comes out clean. Serve immediately. ********************************************************** Per serving: 218 calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol, 551 mg sodium, 460 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Egg and Vegetable Bake Categories: Low-cal, Vegetables Servings: 4 2 c Cubed peeled potatoes 1/2 c Chopped Onion 1 c Frozen mixed Vegetables 1 1/4 c Skim Milk 1 tb Cornstarch 2 ts Instant Chicken Bouillon 1/8 ts Pepper 1/2 c Shredded Cheddar cheese(2oz) 1 ts Dijon-style Mustard 4 x Hard-cooked Eggs, sliced Sm Tomato, halved & sliced In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender; drain well. Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper. Cook and stir till thickened and bubbly. Stir in cheese and mustard till cheese is melted. Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the bottom of the dish. Top with the egg slices. Pour sauce over all ingredients in dish. Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or till heated through. *************************************************************** Per serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg cholesterol, 591 mg sodium, 618 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Frittata Categories: Low-cal, Vegetables Servings: 4 3/4 lb Fresh Asparagus spears * 6 x Eggs 3/4 c Lo-fat Cottage Cheese 2 ts Prepared Mustard 1/8 ts Salt 1/8 ts Pepper 1 c Sliced fresh mushrooms Sm Tomato, cut in wedges * or one 10-oz pkg frozen cut asparagus Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside. Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside. Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top.) Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges. Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till set. Garnish each serving with tomato. *************************************************************** Per serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg cholesterol, 375 mg sodium, 463 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Eggs Florentine Categories: Low-cal, Vegetables Servings: 4 10 3/4 oz Can condensed Crm of Celery 1/2 c Shredded carrot 1/2 c Chopped Water Chestnuts 1/4 c Plain lo-fat yogurt 2 ts Grated Parmesan Cheese 1/8 ts Pepper 20 oz Pkg frz chopped Spinach * 4 x Eggs * thawed, and well drained In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach. Divide spinach mixture among 4 individ casseroles. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.) Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired. *********************************************************** Per serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg cholesterol, 798 mg sodium, 853 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Beef and Potatoes Categories: Low-cal, Beef, Main dish Servings: 4 3/4 lb Beef Top Round steak 2 x Sm Potatoes, halved * 1/2 c Beef broth 2 ts Cornstarch 1/4 ts Salt 3/4 c Chopped Onion 3/4 c Chopped Green or Red Pepper 1 tb Cooking oil 1 ts Curry powder Med Tomato, coarsely chopped * halved and thinly sliced (1/2 lb total) Partially freeze meat. Thinly slice across the grain into bite sized strips. set aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set aside. Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion and stir fry about 2 minutes. Add green or red pepper and stir fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or till beef is done. Push beef from center of the wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through. **************************************************************** Per serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg cholesterol, 414 mg sodium, 714 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Acorn Squash Categories: Low-cal, Vegetables, Meats, Microwave Servings: 2 Sm Acorn Squash (1 lb) 6 oz Lean ground Pork or Turkey 1/4 c Chopped Celery 1/4 c Chopped Onion 1/4 ts Salt 1/4 ts Curry powder 1/4 ts Cinnamon 1/2 c Unsweetened Applesauce Slice raisin bread, cubed Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce and bread cubes. Turn squash cut side up in dish. Place stuffing in squash halves. Bake uncovered, 20 minutes more. MICROWAVE Directions: Place squash, cut side down in a 10x6x2" microwave-safe baking dish. Micro-cook on 100% power (high) for 6 1/2-8 1/2 minutes or till tender. Set aside. In a 1 qt casserole cook turkey, celery, and onion, covered, on high for 2-3 minutes or till turkey is no longer pink, stirring twice. Drain. Stir in curry powder, salt, and cinnamon. Cook 30 seconds more. Stir in applesauce and bread cubes. Spoon into squash halves. Cook, uncovered, on high for 3-4 minutes or till heated through. ************************************************************** Per serving: 306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol, 384 mg sodium, 1171 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham and Potato Skillet Categories: Low-cal, Meats Servings: 3 1/2 lb Ground fully cooked Ham 1 c Sliced Celery 2 c Chopped Potatoes 1 c Fresh or frz cut Green Beans 1/2 c Chopped Onion 1/2 c Water 1/4 ts Dried Thyme, crushed 1/8 ts Pepper 1 tb Grated parmesan cheese Spray a large skillet with Pam. In the skillet cook ham, celery, and onion till vegetables are tender. Stir in potatoes; fresh green beans if using them; water; thyme; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking. To serve, sprinkle with Parmesan cheese. *********************************************************** Per serving: 228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol, 993 mg sodium, 999 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Normande Categories: Meats, Main dish, Entertain, Easy Servings: 4 1 1/2 tb Butter 5 tb Brandy 1/2 ts Shallots 1 Can cream mushroom soup 1 1/2 tb Oil 2/3 c Milk 6 Thinly sliced veal cutlets 1 Tart apple peeled sliced Or halved chicken breasts Freshly cooked wild rice Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef casserole with edam Categories: Casseroles, Beef Servings: 4 1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped 1/2 c Unsalted butter 1/4 c Mushrooms, chopped 1 lb Sirloin steak, sliced thinly 2 tb Brandy 2 Tomatoes, finely chopped 2 1/2 ts Flour 1 Red bell pepper, in 1/2-inch 1/2 c Beef broth Slices 1/4 ts Oriental chili paste 1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce Dice 1/2 ts Ketchup 1 lg Egg, hard-boiled, chopped Tabasco sauce to taste 1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick 1/4 c Black olives, pitted and Sauteed bananas as an Halved Accompaniment from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef roasted in salt crust Categories: Beef Servings: 6 3 c Coarse kosher salt 6 lb Standing rib roast, trimmed In a bowl, stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 1/4-inch thick. Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22 minutes per pound) or until it registers 130f on a meat thermometer. Transfer to a cutting board and let it stand for 15 minutes. Remove crust with a hammer, carve and serve. a 1952 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef wellington (gourmet mag) Categories: Beef Servings: 8 3 1/2 lb Beef fillet, tied and larded 1 ts Water - at room temp 1/2 c Sercial madeira 3/4 lb Mushrooms, finely chopped 2 ts Arrowroot, dissolved in 2 1/2 tb Unsalted butter 1 tb Cold water 1/2 lb Pate de foie gras, at room t 1/2 c Beef broth -mp 2 tb Black truffles, finely chopp 1 lb Puff pastry -d 1 lg Egg white, beaten Watercress for garnish 1 lg Egg yolk beaten with In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black bean soup with rum Categories: Soups, Vegetables, South ameri Servings: 4 2 c Onion, chopped -r 1 c Celery, chopper 6 c Beef broth 6 Parsley 1/3 c Dark rum 2 Fresh thyme Lemon juice to taste 1 Bay leaf Garnishes: 3 tb Unsalted butter Eggs, hard-cooked, chopped 1 lg Ham hock Fresh parsley, chopped 2 c Dried black beans, picked ov Lemon slices The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups. a 1971 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackberry cobbler Categories: Desserts Servings: 1 2 tb Cornstarch 1 ts Baking powder 1 1/2 c Sugar 1/2 ts Salt 1 tb Lemon juice 6 tb Unsalted butter, cold, cut i 4 c Blackberries, picked over, r -to bits -nsed & drained well Vanilla ice cream 1 c Flour In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackberry jam cake with caramel icing Categories: Desserts Servings: 12 1 c Unsalted butter 1 ts Baking soda 2 c Sugar 1 c Raisins or dates, chopped 5 lg Eggs, beaten 1 c Pecans, chopped 3 c Flour plus 1 tbsp 1 c Blackberry jam (seedless if 1 1/2 ts Allspice -ossible) 1 1/2 ts Cloves, ground Icing: 1/2 ts Cinnamon 3 c Light brown sugar 1/4 ts Salt 1 c Evaporated milk 1 c Buttermilk 1/2 c Unsalted butter In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing. a 1971 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buttermilk sherbet Categories: Desserts Servings: 1 4 c Buttermilk 1/2 c Sugar 1 1/2 c Corn syrup Zest of 4 lemons, grated 1/2 c Lemon juice Zest strips for garnish In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet garnished with strips of zest. Makes about 1 1/2 quarts. a 1968 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Catalan rice Categories: Shellfish, Casseroles Servings: 6 2 1/2 c Fish stock 3 lg Squid 1/4 ts Saffron threads 2 c Long-grained rice 1/4 c Dry white wine 3/4 c Blanched almonds 6 tb Lard 1/3 c Pine nuts 1/2 lb Chorizo, cut into 1/4-inch s 3 Garlic cloves, minced -ices 1 c Artichoke hearts, drained ( 1 1/2 lb Pork loin, in 1-inch dice -anned) 1 lg Onion, thinly sliced 18 sm Clams or mussels, scrubbed w 2 lg Green bell peppers, julienne -ll - 1/2 c Peas 2 lg Tomatoes, peeled, seeded, an 1/4 c Pimientos, julienned - chopped 2 tb Fresh parsley, minced Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Eliz. David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good." a 1972 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese and tomato souffles Categories: Vegetables, Side dish Servings: 6 2 tb Unsalted butter 3 tb Parmesan cheese, grated 1/4 c Flour Cayenne pepper to taste 1 1/2 c Milk 3 lg Eggs, separated 3 tb Tomato paste 1 tb Medium dry sherry 1 c Swiss cheese, grated In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted. Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool. In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly. Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400foven for 25-30 minutes, or until they are cooked through. Serve immediately. a 1942 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken pie with biscuit crust Categories: Chicken Servings: 4 Filling: 1 1/3 c Flour 4 c Chicken broth 1 1/2 ts Baking powder 3 Carrots, in 1/4-inch slices 1/2 ts Baking soda 3/4 lb Red potatoes, in 1/2-inch di 1/2 ts Salt -e 2 tb Unsalted butter, cut into bi 2 Celery, in 1/2-inch slices -s 2 1/2 c Cooked chicken, cubed 2 tb Shortening, cut into bits 1 Onion, chopped 1/3 c Cheddar cheese, grated 6 tb Unsalted butter 1 lg Egg 6 tb Flour 1/3 c Buttermilk 1/4 ts Thyme Egg wash: 1/4 ts Nutmeg 1 lg Egg yolk 1/2 c Fresh parsley, minced 1 tb Milk Biscuit crust: In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling. a 1985 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili our way Categories: Chili, Beef, Tex-mex Servings: 6 6 Dried hot chile peppers 1/2 ts Oregano 3 lb Boneless chuck, in 1/4 inch Accompaniments: -ice Sour cream 6 tb Rendered beef suet Cheddar cheese, finely grate 2 Onions, chopped - 4 Garlic cloves Onion, chopped 1 1/2 tb Cumin Hot chile peppers, seeded & 1 lb Tomatoes, drained & chopped -inced 1 tb Unsweetened cocoa powder Kidney or pinto beans 1 Bay leaf Tortilla chips Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981 Gourmet chili favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate raspberry almond torte Categories: Desserts, Chocolate Servings: 1 1/2 c Blanched almonds, toasted li 1 c Raspberries -htly Glaze: 2 oz Unsweetened chocolate 1/3 c Raspberry jam 2 tb Unsalted butter 1 tb Sugar 2 lg Eggs Ganache: 1 c Sugar 1/4 c Heavy cream 1 tb Framboise (or other raspberr 6 oz Bittersweet chocolate, chopp - brandy) -d 3/4 c Flour Lemon leaves for garnish 1 ts Baking powder Raspberries for garnish and 1/2 ts Salt -ccompaniment In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 minutes or until they are the consistency of nut butter. Reserve. In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally. Remove from heat. In a large bowl with an electric mixer, beat eggs until they are pale, add sugar gradually, beating, and beat until mixture is very thick and pale. Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined. Sift the flour, baking powder, and salt into the bowl. Beat until well combined. Fold in 1 cup of raspberries gently. Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top. Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean. Let torte cool in the pan on a rack, and then remove sides of pan. In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl. Invert the torte onto the rack, set over wax paper, remove bottom of the pan, and spread the glaze on top and sides of the torte. Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat. Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes. Pour ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves. Serve with additional raspberries and lemon leaves alongside. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coconut angel food cake Categories: Desserts, Cakes Servings: 1 Cake: -d) 3/4 c Cake flour Frosting: 8 lg Egg whites 1 1/4 c Sugar 1/2 ts Salt 2 lg Egg whites 1/2 ts Cream of tartar 1 ts Orange zest, grated 1 c Superfine sugar 1/4 c Orange juice, strained 1/2 ts Vanilla 1 tb Corn syrup 1/2 ts Almond extract 1 c Coconut, shredded and toaste 1/2 c Coconut, shredded (unsweeten - (unsweetened) Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coffee almond ice cream cake Categories: Desserts, Chocolate Servings: 1 1 1/2 c Chocolate wafer crumbs (abou 1 ts Vanilla - 30 cookies) 1 1/2 c Amaretti, crushed (italian a 1/4 c Unsalted butter, melted -mond macaroons) 1 1/2 pt Coffee ice cream, slightly s 1/2 c Almonds, sliced and toasted -ftened Dark chocolate sauce (see re 1 1/2 c Heavy cream, well chilled -ipe) In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. a 1988 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coffee coffeecake with espresso glaze Categories: Cakes Servings: 1 Cake: 1 c Sour cream 2 c Flour 2 tb Instant espresso dissolved i 1 ts Baking powder - 1/2 ts Baking soda 1 tb Hot water 1/4 ts Salt Glaze: 3/4 c Unsalted butter, softened 3 tb Strong brewed coffee 1 c Sugar 1 1/2 ts Instant espresso powder 2 lg Eggs 3/4 c Confectioner's sugar 2 ts Vanilla Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold buttermilk and shrimp soup Categories: Shellfish, Soups Servings: 4 1 qt Buttermilk 1 Cucumber, peeled, seeded, an 1 tb English style dry mustard - finely chopped 1 ts Salt 2 tb Fresh chives, minced 1 ts Sugar Additional shrimp and cucumb 1/2 lb Cooked shrimp, peeled, devei -r slices for garnish -ed and chopped In a large bowl, whisk together the buttermilk, mustard, salt and sugar. Add the chopped shrimp, chopped cucumber, and chives and stir until well combined. Chill the soup, covered, for 3 hours or until very cold. Garnish each serving with a whole shrimp and a slice of cucumber. Makes about 5 cups. a 1944 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold glazed salmon Categories: Fish, Appetizers Servings: 6 3/4 c Dry white wine 7 lb Whole salmon, cleaned, rinse 8 Basil leaves -, patted dry 3 Tarragon (plus more for garn 8 c Fish aspic (see recipe) -sh) 1 Turnip 3 Shallots, minced 1 Egg yolk, hard cooked, mashe 2 Rosemary - 2 Lemon slices 1 ts Unsalted butter 3 Celery leaves In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Chill the fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry walnut tart Categories: Desserts Servings: 6 1 Pate sucree' recipe 1/4 c Unsalted butter, melted and Raw rice -ooled 3 lg Eggs 1/2 ts Salt 2/3 c Dark brown sugar, firmly pac 1 ts Vanilla -ed 1 1/4 c Cranberries, chopped 2/3 c Corn syrup 1 c Walnuts, chopped Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8 rectangular or 10 or 11-inch round tart pan with a removable fluted rim. Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425f oven for 15 minutes. Remove foil and rice, and bake the shell 5-10 minutes longer, or until it is pale golden in color. Let it cool in the pan on a rack. In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth. Stir in the cranberries and walnuts. Pour filling into the shell. Bake in the middle of a preheated 350f oven for 40-45 minutes or until it is golden. Let it cool completely in the pan on a rack. Remove rim of pan and slide tart onto a serving plate. a 1988 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Croutes au fromage Categories: Cheese, Appetizers Servings: 46 1 1/2 c Flour -y grated 1/2 ts Salt 3 tb Heavy cream 1/8 ts Cayenne pepper 1 lg Egg, beaten lightly 6 tb Unsalted butter, cut into bi 1 1/2 c Swiss cheese, finely shredde -s - 1 c Sharp cheddar cheese, coarse 3 tb Butter, softened Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dark chocolate sauce Categories: Sauces, Chocolate Servings: 1 1 1/2 c Heavy cream 3 oz Unsweetened chocolate, chopp 2/3 c Dark brown sugar, packed -d 4 oz Bittersweet chocolate, chopp 1/4 c Unsalted butter, softened -d 3 tb Amaretto, or to taste In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly. Makes about 3 cups. Gourmet Mag. Jan. 91 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep chocolate torte with coffee buttercream Categories: Desserts, Chocolate Servings: 1 Cake layers: 1 tb Hot water 14 lg Eggs, separated Ganache: 1 3/4 c Sugar 1 1/2 c Heavy cream 9 oz Bittersweet chocolate, melte 6 oz Bittersweet chocolate, chopp - and cooled -d fine Buttercream: Assembly: 1 c Sugar 3/4 c Apricot preserves, heated to 2 lg Eggs -ukewarm 1 1/2 c Unsalted butter, softened Chocolate coffee beans for d 3 tb Instant espresso, dissolved -coration -n Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers240f on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with scallops and peas Categories: Shellfish, Pasta, French Servings: 6 2 c Fresh peas (or 10-oz pkg fro 2 tb Unsalted butter, cut into bi -en) -s 3/4 lb Fettuccine Saffron butter sauce (see r 1 1/4 lb Sea scallops, rinsed, patted -cipe) -ry In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) or until they are just tender. Drain well. In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet. Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through. To the pasta, add the butter, peas, and salt and pepper to taste. Heat the mixture through, over low heat, tossing it well. Add the scallops and the saffron butter sauce and toss well. Serve hot. a 1986 Gourmet favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fillet of beef with cornichon tarragon sauce Categories: Beef, French Servings: 6 1 Fillet of beef, about 3-3-1/ 3/8 c Shallots, minced - lb, tied, room temp 1 2/3 c Dry white wine 1 3/4 tb Olive oil 2 2/3 tb Fresh tarragon, minced 1/3 c Unsalted butter, softened 1 3/4 tb Heavy cream 3 2/3 tb Dijon mustard 13 1/3 Cornichons, julienned Rub the fillet with the oil, season with salt and pepper and, in a large roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat thermometer registers 130f for medium rare. Transfer to a platter and let stand, loosely covered with foil, for 15 minutes. In a bowl, cream the butter and mustard. In a large saucepan, combine the shallot, wine, and tarragon and cook the mixture over mod-high heat until wine is reduced to about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk in the mustard butter, a little at a time, with any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not boil. Slice the fillets and nap with sauce. a 1984 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish aspic Categories: Side dish, Fish Servings: 8 2 lb White fish trimmings and bon 4 Tarragon -s 4 Parsley 1 c Dry white wine 1 Bay leaf 2 tb Lemon juice 6 Unflavored gelatin 2 Onions, sliced 3 lg Egg whites and shells In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half. Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20 minutes, strain it into a large saucepan, and let it cool. Skim again. Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify, chill in refrigerator. Makes about 8 cups. Gourmet Mag. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gateau de mousse a la nectarine Categories: Desserts Servings: 1 Nectarine mousse: Peach syrup: 1 1/2 lb Nectarines 1/4 c Sugar 1/2 c Sugar 1/3 c Peach schnapps 5 ts Unflavored gelatin Peach glaze: 1/4 c Lemon juice 1 1/4 ts Unflavored gelatin 1/4 c Peach schnapps 3/4 c Peach preserves or jam 1 1/2 c Heavy cream, well chilled 3 tb Peach schnapps Genoise cake (see recipe) Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids. In a small saucepan, sprinkle gelatin over the lemon juice and schnapps, let it soften for 5 minutes, then heat mixture over low heat, stirring, until gelatin has dissolved. Stir gelatin into nectarine puree, blending the mixture well. Let it cool to room temperature. In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) and fold it into the nectarine mixture. Trim the Genoise and cut it into three layers, horizonally. Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps. Let the syrup cool to room temperature. Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup. Pour half the mousse over the cake and top it with another layer of Genoise. Brush with the remaining peach syrup and pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles and smoothing the surface. Chill for 2 hours, or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute. Remove pan from heat, add gelatin mixture, stirring until gelatin is dissolved, and strain the mixture through a fine sieve into a bowl, pressing hard on the solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, covering it completely, and chill the cake for 2 hours, or until glaze is set. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set. Run a thin knife around the edge of the pan and remove the side of the pan. Working over a sheet of wax paper, coat sides of cake with the cake crumbs. Let cake stand at room temperature for 20 minutes before serving. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's boston baked beans Categories: Vegetables, Side dish, American Servings: 6 2 c Dried navy beans, picked ove 1/2 ts Dry mustard (english style) - and rinsed 1/4 ts Paprika 3/4 lb Salt pork 1 ts Onion, grated 1/2 c Molasses In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid. To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour. a 1946 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's chicken divan Categories: Chicken Servings: 6 1 lg Broccoli head, cut into 4-in 3 tb Sherry, medium dry -h spears Lemon juice to taste 1/4 c Unsalted butter, cut in piec 1/2 c Parmesan cheese, grated -s 2 Chicken breasts, skinned & b 5 tb Flour -ned, 2 c Chicken broth Cooked and thinly sliced 1/2 c Heavy cream, well chilled In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's chicken tetrazzini Categories: Chicken, Italian Servings: 4 4 lb Chicken, cut in pieces 1 c Heavy cream 1/2 lb Mushrooms, thinly sliced 3 tb Medium dry sherry 5 tb Unsalted butter Nutmeg to taste 1/2 lb Spaghetti 1/2 c Parmesan cheese, grated 2 tb Flour In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. A 1955 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's clarified butter Categories: Basic Servings: 1 Unsalted butter, cut in 1 in -h pieces In a heavy saucepan melt butter over low heat. Remove from heat and let stand for 3 minutes. Skim the froth and then strain through a sieve lined with a double thickness of rinsed and squeezed cheesecloth. Leave milky solids in pan. Pour clarified butter into a jar or crock and store, covered, in refrigerator. Clarified butter keeps indefinitely. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's genoise cake Categories: Desserts Servings: 1 4 lg Eggs 1 ts Vanilla 2/3 c Sugar 1/4 c Clarified butter, melted and 2/3 c Flour -ooled to lukewarm 1/2 ts Salt In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of simmering water, and whisk mixture until it is warm and the sugar is dissolved. Remove bowl from pan and, with an electric mixer, beat at moderate speed for 10-15 minutes or until it is triple in volume and cooled to room temperature. Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl, combine the vanilla and butter. Sift and fold flour mixture into the egg mixture in batches until the mixture is just combined. Stir a fourth of the mixture into the butter, and fold the butter mixture back into the batter. Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter the paper and dust with flour, shaking out the excess. Pour batter into the pan, smoothing the top. Bake in the middle of a preheated 350f oven for 30-35 minutes or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, then remove side of pan, and invert onto the rack. Remove paper carefully and let cake cool completely. Gourmet Mag., Jan 91. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's lobster newburg Categories: Shellfish, Casseroles Servings: 6 3 Lobsters, about 1-1/2 lb. ea 1/4 ts Nutmeg -h Cayenne pepper 1/4 c Unsalted butter 4 lg Egg yolks, well beaten 7 ts Medium dry sherry Toast points as an accompani 10 ts Brandy -ent 1 1/2 c Heavy cream Into a large kettle of vigorously boiling salted water, plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer lobsters to a cutting board and allow them to cool. Break off claws at the body, and crack them. Remove claw meat and cut it into 1/2-inch pieces. Halve the lobsters lengthwise along the undersides and remove meat from the tails. Cut into 1/2-inch pieces. In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and 3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points. A 1965 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's popovers Categories: Breads, Desserts Servings: 6 1 c Flour 1 c Milk 1/2 ts Salt Unsalted butter 2 lg Eggs Into a bowl, sift together the flour and the salt. In a small bowl, whisk together the eggs and milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush with melted butter and fill them half full with the batter. Bake in the middle of the oven for 20 minutes. Reduce heat to 375f and bake for 20 minutes more or until they are golden brown and crisp. Makes 6 popovers. a 1957 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Granny smith apple pie Categories: Desserts Servings: 6 Shortening pie dough: 2 1/2 lb Apples (granny smiths, of co 2 1/3 c Flour -rse) 1/2 ts Salt 1 ts Lemon juice 3/4 c Shortening, cold, cut into p 3 tb Unsalted butter, cut into bi -eces -s Pie filling: 1 tb Half&half 14 1/2 tb Sugar Honey spiced whipped cream: 3 tb Flour 3/4 c Heavy cream, well chilled 3/4 ts Cinnamon 1 tb Honey 1/4 ts Nutmeg 1/4 ts Cinnamon 1/4 ts Ginger 1/4 ts Ginger 1/4 ts Salt 1/8 ts Nutmeg 3/4 ts Lemon zest In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2 pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a 1/2-inch overhang. Chill the pie shell while making the filling. In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter. Roll out the larger piece of dough to a 13 or 14-inch round on a floured surface and drape it over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with h&h and sprinkle with the remaining sugar. Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce heat to 375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish. Serve the pie warm or at room temperature with the Honey Spice Whipped Cream. a 1988 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grasshopper pie Categories: Desserts Servings: 6 Crust: 1/4 c Sugar 1 1/2 c Chocolate wafer crumbs, fine 1/4 c Green creme de menthe 1/4 c Sugar 1/4 c White creme de cacao 1/4 c Unsalted butter 4 lg Egg yolks Filling: Garnish: 1 1/2 ts Unflavored gelatin Mint flavored chocolate, gra 1 1/3 c Heavy cream, well chilled -ed In a bowl, stir together the wafer crumbs, sugar, and butter until the mixture is combined well. Pat mixture onto bottom and sides of a buttered 9-inch pie plate. Bake in the middle of a preheated 450f oven for 5 minutes. Let cool completely. In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, creme de menthe, creme de cacao, and the egg yolks. Set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it measures 160f on a candy thermometer. Transfer the custard to an ice water bath and stir until it is cooled and thickened. In another bowl, beat the remaining cream until it holds stiff peaks. Fold it into the custard thoroughly. Pour the filling into the crust and chill the pie for at least 4 hours or until it is set. Sprinkle with grated chocolate and serve. a 1962 Gourmet Mag. hippy-dippy favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gumbo file' Categories: Shellfish, Stew, Creole Servings: 6 1/2 lb Lump crabmeat, picked over 2 Garlic cloves, minced, and m 1/4 c Shortening -shed to paste with 2 tb Flour (heaping) 1/2 ts Salt 1/4 c Onion, chopped 1 Bay leaf 1 lb Okra, rinsed, trimmed, and t 6 Parsley sprigs -inly sliced 1 Thyme sprig 1/2 c Ham, chopped 2 tb Celery leaves, chopped 16 oz Tomatoes with juices 3/4 lb Shrimp, shelled 2 tb Green bell pepper, finely ch Cayenne pepper to taste -pped 1 tb File' powder In a heavy skillet, melt the shortening over mod-low heat. Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa. Stir in the onion and cook, stirring until onion begins to brown. Add okra and cook over moderate heat, stirring frequently, until okra is golden. In a kettle, bring 8 cups water to a boil, add the roux mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf, parsley, thyme, and celery leaves. Simmer the mixture, stirring occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and simmer for 5 minutes or until shrimp are firm. Season it with cayenne and salt. Discard bay leaf and serve the gumbo sprinkled with file' powder. Makes about 9 cups. a 1945 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham mousse in sherry aspic Categories: Pork Servings: 8 For the aspic: For the mousse: 2 c Chicken broth 2 Unflavored gelatin 1 Onion, sliced 1/4 c Medium dry sherry 1 lg Egg white, reserving the she 3 tb Scallions, finely chopped -l 1 tb Unsalted butter 1 Unflavored gelatin 2 c Chicken broth 1/4 c Med-dry sherry 2 tb Tomato paste, Garnish: 3 c Cooked ham, ground Egg white, hard-boiled 1/8 ts Nutmeg Black truffles 1 c Heavy cream In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot chocolate souffles Categories: Desserts Servings: 6 9 oz Semisweet chocolate, chopped 1 tb Unsalted butter, melted 4 lg Egg yolks 6 lg Egg whites 2 tb Dark rum 1 pn Cream of tartar In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth. Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter. Transfer mixture to a large bowl. In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a baking sheet in the middle of a preheated 400f oven for 10-12 minutes, or until they are puffed and a tester comes out nearly clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and restaurant in Bath, England ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot onion squares Categories: Breads Servings: 6 2 c Onion, very thinly sliced 3/4 ts Salt 7 tb Lard 2/3 c Milk Cayenne pepper to taste 1 lg Egg 2 c Bread flour 3/4 c Sour cream 1 tb Baking powder In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture. In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly. Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot. a 1943 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hsun chi (tea smoked chicken) Categories: Chicken, Oriental Servings: 6 2 tb Rice wine 1/2 Gingerroot, peeled 2 ts Salt 2 1/2 lb Chicken 1 1/2 ts Szechwan peppercorns, crushe 1/2 c China black tea leaves - 2 tb Dark brown sugar, packed 3 Scallions Oriental sesame oil In a large bowl, combine the wine, salt, and peppercorns. Cut scallions into 2-inch long pieces and flatten with flat side of cleaver. Flatten gingerroot similarly with cleaver. Add scallions and gingerroot to bowl. Add the chicken, rubbing it well with the marinade. Let chicken marinate overnight, covered and chilled. Put scallions and gingerroot in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with heavy-duty foil. In a small bowl, combine well the tea leaves and brown sugar. Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it. Transfer the chicken, breast side up, to the rack in the wok. Heat wok, covered, over mod-high heat for 5-6 minutes or until it begins to smoke. Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down, and smoke it for 6 minutes more. Remove wok from heat and let stand, covered, for 15 minutes. Transfer chicken to a cutting board, brush with oil and cut into serving pieces. a 1979 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: James beard's lamb shanks with beans Categories: Meats, Vegetables Servings: 6 2 c Dried beans 6 tb Olive oil 3 lg Onions 6 Lamb shanks, meaty 3 Cloves 1/4 ts Rosemary, crumbled 1 Bay leaf 1 1/4 c Beef broth 11 Garlic cloves 1 1/4 c Dry red wine 1 tb Salt 6 sl Bacon, lean 1/4 c Unsalted butter 1/2 c Dry bread crumbs Pinto beans, Great Northerns, or pea beans can be used. Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time. Drain. In a kettle, combine the beans with water to cover by 1-inch and add one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender. Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season them with salt and pepper. Add the rosemary, broth, wine, and bring liquid to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until they are lightly browned. Cook them, covered, until they are softened and season them with salt and pepper. Drain the beans, reserving the cooking liquid. Put half the beans in an 8-qt. casserole, top them with the onions and the remaining 3 cloves of garlic, chopped fine. Transfer the shanks to the casserole and top them with the remaining beans. Pour the lamb braising liquid over all and add enough of the bean cooking liquid to just cover. Top the casserole with the bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with the remaining butter, cut into bits. Bake the mixture, uncovered, for 20-25 minutes or until the bread crumbs are golden. a 1970 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Katish's cheesecake Categories: Desserts, Cheesecakes Servings: 1 Crust: 2 lb Cream cheese, softened 18 sl Zwieback, crushed fine 2 tb Flour 1 1/2 tb Unsalted butter, cut in bits 1 Vanilla bean, minced - softened 3 lg Eggs, separated 1 1/2 tb Sugar 1 c Sour cream Filling: Thin slices of lemon for gar 1 c Plus -ish 2 tb Sugar In a bowl, stir together the zwieback, butter, and sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch springform pan. In a large bowl with an electric mixer, cream together the sugar and cream cheese until the mixture is light and fluffy. Add the flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the mixture well. Stir in the sour cream. In a bowl, beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly. Pour the filling into the pan and run a rubber spatula through the filling in a circle about one inch from the rim to help the cake rise evenly. Bake the cake in the middle of a preheated 350f oven for 60 minutes, turn off and let the cake stand in the oven for 30 minutes. Let the cake cool completely or until it is set, in the pan on a rack. Chill the cake covered, overnight. Remove the cake from the pan and garnish it with lemon slices. a 1945 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon caramel custard Categories: Desserts Servings: 4 1 1/2 c Sugar 5 lg Egg yolks 1 pn Cream of tartar 2 tb Fresh lemon juice 3 1/2 c Milk 1 tb Lemon zest 1 c Heavy cream 1 ts Vanilla 5 lg Eggs In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and 1/4 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed, until it begins to turn golden. Continue to boil the syrup, swirling it and tilting the pan, until it is deep golden caramel. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the bottom and sides, and let it cool. In a large saucepan, scald the milk with the cream over moderate heat. In a large heatproof bowl, whisk together the whole eggs, egg yolks , and the remaining sugar, until the mixture is light and frothy. Add the scalded milk in a slow stream, stirring constantly, and stir in the lemon juice, zest, and vanilla. Set the pan in a larger deeper baking pan and strain the custard mixture into the loaf pan. Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan so that it reaches 2/3 of the way up the outside of the loaf pan. Bake the custard in the middle of a preheated 325f oven for 80 minutes. Remove the loaf pan from the larger one and remove the foil. (The custard will not appear set in the middle but it will set as it cools.) Let the custard cool and then chill it, covered, overnight. Run a thin knife around the edge of the custard, invert a serving plate over it and invert the custard onto the plate. a 1972 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil and brown rice soup Categories: Soups, Vegetables, American Servings: 6 5 c Chicken broth 1 Celery, chopped 1 1/2 c Lentils, picked over and rin 3 Garlic cloves, minced -ed 1/2 ts Basil 1 c Brown rice 1/2 ts Oregano 32 oz Tomatoes, drained, reserving 1/4 ts Thyme -uice, and chopped 1 Bay leaf 3 Carrots, in 1/4 inch pieces 1/2 c Fresh parsley, minced 1 Onion, chopped 2 tb Cider vinegar (or to taste) In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. Makes about 14 cups. a 1984 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lindy's cheesecake Categories: Desserts, Cheesecakes Servings: 1 Crust: 2 1/2 lb Cream cheese, softened 2 Vanilla bean 1 3/4 c Sugar 1 c Flour 3 tb Flour 1/4 c Sugar 1 1/2 ts Orange zest 1 ts Lemon zest 1 1/2 ts Lemon zest 1 lg Egg yolk 1/2 ts Vanilla 1/2 c Unsalted butter, cut into bi 5 lg Eggs -s 2 lg Egg yolks 1/4 ts Salt 1/4 c Heavy cream Filling: Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in pan on a rack . Chill it overnight and them remove sides of pan. from Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Liptauer cheese Categories: Cheese, Appetizers Servings: 1 6 oz Cream cheese, softened\ -d, & minced 1/4 c Butter, softened 1 Shallot, minced 1 ts Sweet paprika 1/2 ts Caraway seeds 1 ts Capers, drained Crackers or toast points as 2 fl Anchovy fillets, rinsed, dri -n accompaniment In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. from Lipto, Hungary; a 1947 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mahogany duck Categories: Poultry Servings: 4 2 Ducks, 4-1/2; 4-3/4 lb 2 tb Dark brown sugar, packed Marinade: - 1/4 c Scotch 2 sl Bread 3 tb Fresh gingerroot, peeled & s 2 Scallions -redded 2 Parsley 1 1/2 ts Garlic, minced 3 c Beer 2 tb Orange zest, julienned Sauce: 1 ts Coriander seeds, crushed 1 3/4 c Brown stock 1 ts Black peppercorns, crushed 2 ts Arrowroot, dissolved in 3/4 c Soy sauce 3 tb Cold water 2 tb Honey Kumquats for garnish Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Roast the ducks on the rack in the lower third of a preheated 350f oven for 30 minutes. Tent birds with foil and roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180f. (The skin should be very mahogany colored and crisp.) Remove stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened. Add salt and pepper to taste. Transfer the sauce to a heated sauceboat. Garnish the duck with kumquats and serve with the sauce. a 1983 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Osso buco Categories: Meats, Italian Servings: 4 8 lg Veal shanks, patted dry and 1 ts Garlic, minced -ied 4 c Beef broth Salt, pepper to taste 1 1/2 c Plum tomatoes, chopped Flour Bouquet garni 7 tb Unsalted butter 1/2 ts Salt 3 tb Olive oil - 1 1/2 c Dry white wine Gremolata: 1 1/2 c Onion, finely chopped 1/2 c Fresh parlsey, minced 3/4 c Carrots, finely chopped 2 tb Lemon zest 3/4 c Celery, finely chopped 1 tb Garlic, minced Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat. a 1974 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oysters rockefeller (gourmet mag.) Categories: Shellfish, Appetizers, American Servings: 36 1 Boston lettuce, washed, drie 1 c Unsalted butter -, & chopped fine 2 tb Pernod 1/2 lb Fresh spinach, washed, dried 1 tb Anchovy paste - & chopped fine 1/8 ts Cayenne pepper 1 c Scallion, minced 12 sl Bacon, lean 2 3/4 c Dry bread crumbs, fine 36 lg Oysters in shells 1/2 c Fresh parsley, minced Coarse salt for platters 1/4 c Celery, minced Lemon wedges 3 Garlic cloves, minced Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pai chiao hsia ch'iu (shrimp balls) Categories: Appetizers, Shellfish, Oriental Servings: 30 20 sl White bread, crusts removed, 1 1/2 ts Gingerroot, minced -n 1/4-inch cubes 1 1/2 ts Scallion, minced 1 1/8 lb Shrimp, shelled, deveined, & 1 1/2 ts Salt -insed 1 1/2 tb Cornstarch 1/2 c Water chestnuts, blanched & Peanut or corn oil for fryin -inely chopped - 1 lg Egg white, beaten lightly 3 tb Coarse salt 2 tb Lard, finely chopped 1 tb Szechwan peppercorns, crushe 1 tb Rice wine - & lightly toasted Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a wooden spoon and compact it. Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs, pressing the cubes in lightly. Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375f. In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls. Fry again, turning, until they are a deep golden. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with tomatoes, white beans, and pepperoni Categories: Pasta, Italian Servings: 2 1 Garlic clove, thinly sliced 1/4 ts Oregano, crumbled 1 tb Olive oil 1/4 ts Hot red pepper flakes 1/4 c Onion, chopped 2/3 c White beans, canned, drained 1/3 c Pepperoni, coarsely chopped -nd rinsed well 16 oz Plum tomatoes, with juice, c 1 tb Fresh parsley, minced -opped 1/4 lb Tubular pasta 1/2 ts Basil, crumbled Parmesan cheese, grated In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. a 1987 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate sucree Categories: Desserts, French Servings: 1 1 1/3 c Flour - bits 2 tb Sugar 1 lg Egg yolk, beaten with 1/4 ts Salt 1 1/2 tb Ice water 1/2 c Unsalted butter, cold, cut i In a bowl, stir together flour, sugar, and salt. Add the butter and blend the mixture until it resembles coarse meal. Add the yolk mixture. Toss until liquid is incorporated. Form the dough into a ball. Dust with flour and chill it, wrapped in plastic wrap for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled shrimp Categories: Appetizers, Shellfish Servings: 8 1/4 c Crab boil, tied in cheese cl 2 ts Salt -th 1 c Olive oil 2 1/2 lb Shrimp, peeled & deveined 1 lg Onion, sliced thin 3/4 c White vinegar 3 Bay leaves 5 ts Celery seeds In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste. Add oil in a stream, whisking continuously until emulsified. In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate, covered and chilled for 24 hours. Serve shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pommes souffles Categories: Side dish, Vegetables Servings: 6 3 md Russet potatoes, uniform in - -ize Coarse salt Vegetable oil for deep fryin Peel and trim potatoes to an even oval shape. Using a mandoline, cut the potatoes lengthwise, on the narrow side, into long, narrow, even oval slices, slightly less than 1/8-inch thick. Pat dry on paper towels. Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f. Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f, remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil.) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain. Bring both pans of oil back to specified temperatures, then repeat until all potatoes are cooked. Sprinkle with salt and keep warm until ready to serve. a 1952 Gourmet Mag. favorite NOTE: Be VERRRRY careful as there is a considerable tendency to spatter oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red & black raspberry pudding cake Categories: Desserts Servings: 9 1/2 c Sugar 1/2 c Sugar 1 1/2 ts Cornstarch 1 lg Egg, beaten lightly 10 oz Frozen red raspberries in sy 1 1/2 ts Vanilla -up 1 c Flour 2 tb Lemon juice 1 3/4 ts Baking powder 2 c Fresh black raspberries 1/4 ts Salt 1/2 c Unsalted butter, softened 1/2 c Milk Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup. Pick over the fresh berries. In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well. Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy. Add the egg and vanilla, and beat the mixture until it is smooth. Into a bowl, sift together the flour, baking powder, and salt. Add flour mixture to the butter mixture in small batches, alternating with additions of milk. Beat well after each addition and blend the batter until it is smooth. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Spoon the berry mixture over it. Bake in the middle of a preheated 350f oven for 20 minutes. Reduce heat to 325f and bake for 20-25 minutes more or until tester comes out clean. Let it cool on a rack for 10 minutes. Serve with cream or whipped cream. a 1983 Gourmet Mag. favorite by Nancy Bagget ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rum cream pie Categories: Desserts Servings: 6 1 Pie crust recipe for single 1/2 c Dark rum -rust pie 1 1/2 tb Unflavored gelatin 6 lg Egg yolks Bittersweet chocolate shavin 1 c Sugar -s and curls 2 c Heavy cream, well chilled Line a 9-inch pie plate with pastry, cover with foil and fill with rice. Bake the empty pie crust at 400f for 15 minutes. Remove rice and foil and bake at 375f for 10 minutes more or until it is pale golden. In a bowl with an electric mixer, beat the egg yolks. Add the sugar gradually, beating until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and 1/4 cup water. Transfer the mixture to the top of a double boiler. Cook, stirring constantly until it registers 140f on a candy thermometer. Then cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over 1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk into the custard, set the bowl in a larger bowl of ice water and let the mixture cool, stirring it occasionally, until it is the consistency of raw egg whites. Do not let the mixture set. In a bowl, beat the remaining cream until it just holds stiff peaks. Fold the whipped cream into the custard gently but thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saffron butter sauce Categories: Sauces Servings: 1 1/4 ts Saffron threads, crumbled 3 tb Heavy cream 2 tb Shallot, minced 14 tb Unsalted butter, cold, cut i 2 tb White wine vinegar -to 14 pieces 3 tb Dry white wine In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine. Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons. Season the mixture with salt and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot. Remove from heat, from time to time, as the butter is whisked in. Remove from heat and season to taste with salt and pepper. Use with pasta and/or seafoods. Makes about 1 cup. (see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut balls tom brown Categories: Appetizers, Meat, American Servings: 75 1 Onion, chopped fine 1 tb Fresh parsley, finely choppe 3 tb Unsalted butter - 1 c Cooked ham, finely chopped 1/2 c Beef broth 1 c Corned beef, finely chopped 1 lg Egg 1/2 Garlic clove, minced & mashe 2 c Milk - to a paste 2 1/2 c Flour 6 tb Flour 4 c Dry bread crumbs, fine 2 c Sauerkraut, drained & choppe Vegetable oil for frying - fine from Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut balls. a Gourmet Mag 1958 favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scallop and green bean terrine Categories: Shellfish, First cours, French Servings: 6 10 oz Sea scallops, rinsed -to 1/4-inch pieces 1 tb Egg white, lightly beaten 2 tb Unsalted butter, softened 1 ts Salt 1 3/4 c Creme fraiche 1/4 ts White pepper or to taste 1/3 c Parmesan cheese, grated 1/8 ts Nutmeg 3/4 c Tomato coulis (see recipe) 1/2 lb Green beans, trimmed & cut i In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl and chill, covered, for 1 hour. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1 Tbsp butter, season them with salt and white pepper to taste and reserve. Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy. Fold in the green beans and spoon the mousse into a buttered 1-qt. terrine. Place terrine in a baking pan and add enough hot water to reach 2/3 the way up the side of the terrine. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375f oven for 45 minutes. Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or until they are hot and puffed slightly. In a saucepan, combine the tomato coulis and the remaining creme fraiche. Heat the sauce over moderate heat, stirring, until it is heated through. Serve alongside the terrine in a boat/ a 1978 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scottish trifle Categories: Desserts Servings: 8 Sponge roll: - slightly 3 lg Eggs 1 ts Vanilla 1/2 c Sugar 1/2 c Creme fraiche 1/2 ts Vanilla 1/4 c Med-dry sherry 3/4 c Flour Assembly: 1/2 ts Baking powder 1 1/2 c Amaretti 1/3 c Raspberry jam, seedless 1/4 c Med-dry sherry 1 tb Kirsch 1 c Heavy cream, well chilled 1/4 c Med-dry sherry Garnish: Custard: 2 tb Pistachio nuts, shelled and 7 lg Egg yolks -hopped 1 c Sugar Candied citron or angelica, 2 c Milk, scalded & cooled -ut into bits 1/2 c Heavy cream, scalded & coole Raspberry jam, seedless In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla, until the mixture is thick and pale. Sift the flour and baking powder over the egg mixture and fold them into it gently but thoroughly. Line the bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter in the pan and bake in a preheated 400f oven for 8 minutes or until it is puffed and golden. Invert onto a lightly sugared kitchen towel. In a small saucepan, melt the jam over low heat. Stir in kirsch and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as a guide, roll up the cake, jelly-roll fashion and sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it cool and cut int into 3/4-inch slices. In a bowl, set over a saucepan of simmering water, beat the yolks and the sugar with an electric mixer until the mixture is thick and pale. Remove from heat and stir in gradually, milk, cream, and vanilla. Cook the custard in the bowl over the simmering water, until it registers 170f on a candy thermometer. Transfer the custard to a metal bowl and whisk in the creme fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk until custard is cool. Chill it, covering surface with plastic wrap, until it is cold. Assembly: In the bottom of a 2-1/2-qt. trifle bowl, scatter half the amaretti crumbs. Top them with half the sponge roll slices, and top those with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the sided and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with an electric mixer, beat the cream until it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and pipe rosettes around the edge and in the center of the trifle. Sprinkle pistachios over the trifle and garnish the rosettes with the citron and small drops of jam. a 1989 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soupe a l'oignon au fromage (french onion soup) Categories: Soups, French, Vegetables Servings: 6 6 lg Onions, thinly sliced 12 sl French bread, 1/2-inch thick 1/4 c Unsalted butter - toasted 1 tb Flour 1/4 lb Gruyere cheese, coarsely gra 1 1/2 qt Beef broth -ed In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour cream bran muffins Categories: Breads Servings: 12 1/2 c Unsalted butter, softened 1/2 c Raisins 1/4 c Light brown sugar, packed 1 c Flour 1 lg Egg, beaten lightly 1 ts Baking soda 1 c Sour cream 1/4 ts Salt 1/4 c Dark molasses 1 c Miller's bran a Gourmet Magazine favorite from 1981 This is the Rolls-Royce of bran muffin recipes. In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool. (Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets) Makes 12 muffins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swiss fondue Categories: Cheese, Appetizers Servings: 4 1/2 Garlic clove 1/4 c Kirsch (or more) 1 2/3 c Dry white wine Nutmeg to taste, freshly gra 1 lb Gruyere cheese, coarsely gra -ed -ed 2 French bread, in 1-inch cube 2 ts Cornstarch - Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tarte au citron Categories: Desserts Servings: 12 2 Pate sucree' recipes (see re 5 lg Eggs -ipe) 3/4 c Sugar Raw rice for weighting shell 3 tb Lemon zest - 3 c Lemon juice Roll out half the dough 1/8-inch thick on a floured surface. Press it firmly into an 8-inch tart pan with a removable fluted rim. Trim off excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside the rim, pressing it to the side of the shell, and push the dough up 1/4-inch above the edge of the pan. Crimp the edge decoratively with a fork. Roll out remaining dough and make up another tart shell in the same manner. Chill the shells for 60 minutes. Line the shells with foil, fill the foil with rice and bake in the lower third of a preheated 400f oven for 8 minutes. Remove the rice and foil, and bake for 8-10 minutes more or until they are pale golden. Remove shells from the pans, transfer them to a rack and let them cool. In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar until the mixture is thick and pale and forms a ribbon. Beat in the zest and lemon juice. Transfer the mixture to a heavy saucepan. Cook it, stirring constantly with a wooden spoon, over mod-low heat, until it registers 140f on a candy thermometer. Continue to cook at a stable 140f for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl, and let it cool, covered with a buttered round of wax paper, until it is luke-warm. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the meringue until it just hold stiff peaks. Stir a quarter of the meringue into the lemon mixture and fold in the remaining meringue gently but thoroughly. Transfer the tart shells to a baking sheet and fill with the lemon mixture, mounding it slightly. Bake the tarts in the middle of a preheated 400f oven for 12-15 minutes, or until the tops are golden and puffed. Transfer the tarts to a rack and let them cool. a 1977 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomatoes persillees Categories: Vegetables, Side dish Servings: 6 6 Tomatoes, halved and seeded 1/4 c Unsalted butter Salt 3 Garlic cloves, minced 3/8 c Olive oil 1 c Fresh parsley, minced 1/2 c Pine nuts Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or until they are softened but not brown. Transfer the tomatoes to a baking sheet and keep them warm, covered. In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine nuts, stirring, until they are golden. Transfer them to paper towels to drain. Add the butter to the skillet, and cook the garlic over moderate heat, stirring, until it is light golden. Add the parsley, and cook the mixture, stirring, for 1 minute. Season the mixture with salt and pepper, spoon it into the tomatoes, and top with the pine nuts. a 1975 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal birds paprika Categories: Meats Servings: 6 1 1/2 c Onion, finely chopped 1/2 c White veal stock 1/2 c Mushrooms, finely chopped 1/2 c Tomato puree 9 tb Unsalted butter 2 tb Paprika 1 c Dry bread crumbs, fine Buttered noodles for accompa 1 ts Basil, crumbled -iment 6 Veal cutlets, about 1/4-inch 1 c Sour cream -hick Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet, cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate heat, stirring occasionally, until the onion is golden. Stir in bread crumbs, basil, salt and pepper to taste. Let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2-inch. Roll up the cutlets and tie them at each end. In a large heavy skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds, patted dry, and transfer them to a bowl as they are browned. In the skillet, cook the remaining onions in 1 Tbsp butter over moderate heat, stirring, until golden. Stir in stock, tomato puree, and the paprika. Add the veal birds and any accumulation of juices. Simmer the mixture, covered, for 15-20 minutes or until the veal is tender. Arrange the noodles on a platter, remove strings from the veal, and transfer the veal birds to the platter. Whisk the sour cream with salt and pepper to taste into the skillet contents. Cook sauce until it is hot, stirring occasionally. Do not let it boil. Serve alongside the meat and noodles in a boat. a 1959 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vichyssoise creme glacee' Categories: Soups, French, Classic Servings: 8 4 Leeks, washed & coarsely cho 2 ts Salt -ped 2 c Milk 1 Onion, chopped 2 c Half&half 1 tb Unsalted butter 1 c Heavy cream 2 lg Russet potatoes, peeled & di White pepper to taste -ed, held in ice water Fresh chives, thinly sliced In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild rice amandine en casserole Categories: Side dish, Rice Servings: 6 2 tb Onion, chopped 2 c Wild rice, rinsed well and d 2 tb Fresh chives, finely chopped -ained 1 ts Shallot, finely chopped 4 1/2 c Chicken broth, heated 3 tb Green bell pepper, finely ch Salt, pepper to taste -pped 3/4 c Blanched almonds, slivered 1/4 c Olive oil In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OYSTERS POACHED IN WHITE WINE Categories: Shellfish, Appetizers Servings: 4 16 Freshly shucked oysters 1/4 ts White pepper 6 oz Dry white wine 1/4 ts Dried thyme 2 oz Olive oil 1/4 ts Dried chervil 2 oz Fresh lemon juice 1 ts Chopped fresh parsley 1/4 ts Salt 1 Garlic clove, crushed Place all ingredients in nonreactive pot. Bring to a boil over moderate heat. Remove from heat and allow to cool to room temperature. Remove crushed garlic clove before serving. Serves four as a first course, two as a light entree. This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes. Be sure to serve fresh heated French bread with sweet butter to sop up these wonderful juices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BETTER THAN SEX CAKE Categories: Cakes, Desserts Servings: 10 1 pk Duncan Hines chocolate Pudding mix Butter or deep chocolate 1 c Sour cream Cake mix 4 lg Eggs 3/4 c Pecans, toasted & chopped 1/4 c Coffee 2 12-oz pkgs semisweet choc 2 ts Vanilla, divided Chips (divided) 1 c Water 1 4-oz pkg instant chocolate 1/2 c Oil Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake. *This comes from the Harvard-Yale-Princeton Club in Pittsburgh: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PHOENIX-TAILED SHRIMP Categories: Shellfish, Chinese Servings: 4 1 lb (medium) fresh shrimp 1 c Water, cold 1 tb Vodka 2 c Oil, for deep-frying 1 1/2 ts Salt 6 tb Salt, coarse 1/8 ts White pepper 1/2 ts Black peppercorns 1 c All-purpose flour 2 tb Szechuan peppercorns 2 ts Baking powder Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under cold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter. In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth. In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings. FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED-COOKED EGGS Categories: Chinese, Eggs, Appetizers Servings: 6 6 Eggs 1 ts Sesame oil 1/4 c Brown sugar Hoisin sauce 1/2 c Dark soy sauce Oyster sauce 1/2 c Chicken broth In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them. In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently. Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAGELS Categories: Breads Servings: 10 5 c Flour Degrees) 1 pk Active dry yeast 2 tb Honey 1 tb Kosher (or regular) salt 1 Egg white lightly beaten 1 1/2 c Warm water (110 to 115 In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and salt. Add the water and honey and beat until smooth. Add the remaining flour,1 cup at a time, to make a soft dough. Turn the dough out onto a generously floured board and continue working on the flour until the dough is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes. Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12 equal portions. Shape each portion into a flattened ball. With your forefinger, poke a hole in the center. Stretch and rotate the dough until the hole is 1 1/2 to 2 inches wide. Place the bagels on a well-floured board, cover with another towel, and let them rise for 20 minutes. Preheat oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3 inches of water. Bring the water to a boil, reduce the heat and simmer. Add a few bagels at a time and simmer for 5 minutes (turning once or twice). Remove the bagels from the pan with a slotted spoon and drain on a towel. Place the bagels on well-oiled baking sheets, brush with egg white and sprinkle with topping of your choice. Bake for 30 minutes, until well browned. Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy, sesame or caraway seeds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Pancake Categories: Breakfast Servings: 4 1/2 c Flour 2 Eggs, slightly beaten 1/2 c Milk 1 Pinch nutmeg Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE Categories: Chinese, Chicken, Appetizers Servings: 6 2 Whole chicken beasts, 3 Slices fresh ginger, minced Skinned and boned 1 Scallion (white part only), 2 tb Szechuan peppercorns Chopped 4 tb Sesame paste 1 cl Garlic, minced fine 3 tb Green tea 1 1/2 tb Dry sherry or 2 tb Wine vinegar Shaoshing wine 2 1/2 ts Soy sauce 1/2 ts Cayenne pepper 3 tb Peanut oil Lettuce leaves 2 ts Crushed red pepper * * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead . -- Verdi ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CLASSIC BARBECUED SPARERIBS Categories: Chinese, Pork, Appetizers Servings: 8 2 lb Spareribs, in one piece Breastbone) (have the butcher trim the 4 c Plum sauce Fat and discard the ----------------------------------MARINADE---------------------------------- 4 tb Chicken broth 1 ts Sugar 1/4 c Soy sauce 2 cl (medium) garlic, 3 tb Honey or corn syrup Chopped fine 3 tb Hoisin sauce 1/2 ts Cinnamon 2 tb Wine vinegar pn (tiny) 5-spice powder 2 tb Dry sherry or (optional) Shaoshing wine -------------------------------DIPPING SAUCE------------------------------- Plum sauce Scallion, chopped Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COLD LEMON CHICKEN WITH "FRAGRANT GREEN" Categories: Chinese, Chicken, Appetizers Servings: 8 1 md Onion Lettuce leaves 1 lb (whole) chicken beast 4 tb Cilantro leaves and stem, 6 Celery leaves Finely chopped 4 tb Chinese lemon sauce 1 Lemon's juice 1 1/2 tb Dark soy sauce In a saucepan, put the onion, chicken breast, and celery leaves with just enough water to cover. Bring to a slow boil; cover and simmer over medium heat for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid. When it is cool, skin and boned the chicken and slice it. Marinate the chicken slices and a mixture of lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange the chicken slices on a bed of lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon juice over the chicken slices. Your guests can put some of the sliced chicken in the middle of a lettuce leaf and roll it up like an egg roll before eating. Makes 8 to 10 appetizer servings. NOTE: Cilantro, also called Chinese parsley, fresh coriander, and "fragrant green," gives the Szechuan dish its distinctive flavor. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GREEK STUFFED TOMATOES Categories: Greek, Vegetables, Side dish Servings: 4 2 tb Olive oil 1/2 lb Feta cheese, crumbled 1 sm Onion, diced Salt, to taste 2 c Spinach, chopped and cooked Pepper, to taste 2 ts Dried basil 6 Tomatoes, firm and with 1/2 c Bread crumbs Insides scooped out 1 Egg In a saucepan, heat oil and saute onion until translucent. In a bowl, combine the sauteed onions with all remaining ingredients except tomatoes. Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15 minutes. Make 4 to 6 servings. Recipe: "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created by the editors of Garden Way Publishing ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HONEY-APPLE PANCAKES Categories: Breads, Breakfast Servings: 4 1 1/4 c All-purpose flour 1 Egg 2 ts Baking powder 3/4 c Apple juice 1/4 ts Salt 2 tb Honey 1/4 ts Apple pie spice 1 tb Cooking oil 1/8 ts Baking soda In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes. Recipe: Associated Press ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PARCHMENT-WRAPPED CHICKEN Categories: Chinese, Chicken, Appetizers Servings: 12 4 Scallions, green tops only 1 ts Sugar 2 Whole chicken beast 2 ts Oil 1 ts Ginger juice (see below) 24 Squares (6-in) parchment 2 ts Dry sherry or (see NOTE) Shaoshing wine 2 c Oil, for deep-frying 2 ts Light soy sauce Hoisin sauce, for dipping 1 ts Salt Shred the scallions lengthwise and then cut into 1-1/2 inch lengths. Cut the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length. Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of ginger juice. In a bowl, combine the ginger juice with the sherry/wine, scallion strips, soy sauce, salt and sugar, to make a marinade for the chicken strips. Let the chicken marinate for at least 10 minutes. Place a square of parchment in front of you, with a corner toward you. Rub a bit of oil o the center of the paper. Place a little of the chicken and a bit of the scallion on the paper horizontally, well below the center of the angled square. Fold the lower corner up to cover the meat, then fold the left corner over to the right and the right corner over to left, to make a small envelope. Fold the top corner down and tuck it in securely. Repeat the process for the other 23 pieces of paper, using the rest of the chicken and scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry the envelopes in the hot oil for 1 minute on each side. Remove with a slotted spoon or a strainer, and drain on paper towels. Serve with hoisin sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick. The paper acts like a batter coating, to protect and insulate the ingredient against the hot oil. Use cooking parchment or rice paper; other suitable papers are available in cooking-supply houses. The paper must be porous; never use aluminum foil or plastic cling wrap. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polish Reuben Casserole Categories: Polish, Pasta, Pork Servings: 8 2 cn (10 3/4 oz each) condensed Medium-width noodles Cream of mushroom soup 1 1/2 lb Polish sausage, fully 1 1/3 c Milk Cooked, cut into 1/2 inch 1/2 c Chopped onion Pieces 1 tb Prepared mustard 2 c (8 oz) shredded Swiss 2 cn (16 oz each) sauerkraut, Cheese Rinsed and drained 3/4 c Whole wheat bread crumbs 1 pk (8 oz) uncooked 2 tb Butter, melted Another good pasta recipe. Try it with real fresh kielbasa (but make sure you cook it completely first). Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired. Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Danish Hash with Fried Eggs (Biksemad) Categories: Breakfast, Beef, Eggs Servings: 4 1/2 c Butter or margarine 1 ts Worcestershire (1/4 lb.) 1/2 ts Salt 2 Large onions, finely 1/8 ts Pepper Chopped 4 Eggs 2 c Peeled cooked potatoes, Butter lettuuce and cherry Cut in 1/2 inch cubes Tomatoes for garnish 3 c Cooked lean beef, cut in Coarse (kosher-style) salt 1/2 inch cubes (optional) 1/4 c Regular strength beef broth In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRISP PASTA AND GOAT CHEESE SALAD Categories: Salads Servings: 4 12 Wonton skins 1 ts Garlic, chopped Corn oil, for frying 1 ts Shallots, chopped 4 oz Goat cheese Black pepper, freshly 1 oz Cream cheese Ground 1 oz (about 2 Tbsps) sour cream 4 Hearts of palm, cut into 1 tb Chives, chopped 1/4-in slices 1 tb Fresh parsley 16 Cherry tomatoes or yellow 1/2 ts Fresh thyme leaves Teardrop tomatoes -------------------------------SALAD DRESSING------------------------------- 2 tb Dijon mustard 1/3 ts White pepper 1/2 ts Garlic, chopped 1 tb Red wine vinegar 1 ts Salt 5 tb Olive oil, extra virgin ---------------------------------SALAD MIX--------------------------------- 1 Head Boston lettuce 1 Belgian endive 1 1/4 Head red tip lettuce 1/2 Head radicchio In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POT AU FEU OF SALMON Categories: Fish Servings: 2 2 6 oz salmon fillets, 1 sm Turnip, julienned Skinned 2 Sprigs fresh parsley, 1 qt Chicken stock Chopped rock or coarse 1 Rib celery, sliced (kosher) salt imported 1 md Carrot, peeled and Cornichon pickles Julienned Horseradish sauce 1 md Leek, julienned -----------------------------HORSERADISH SAUCE----------------------------- 1 tb Butter 1 tb Heavy (whipping) cream 1 tb Flour 2 tb Prepared horseradish 1 c Chicken stock Salt, to taste In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED SOAKED FRESH FRUIT CAKE Categories: Cakes, Desserts Servings: 8 1 Sponge cake 1 oz Kirsch (clear cherry 1 1/2 c Blackberries Brandy) 1 1/2 c Strawberries Strawberry Sauce 1 c Red or black currants, Heavy (whipping) cream, Stemmed Whipped fresh mint leaves, 1 1/2 c Red cherries, pitted For garnish ------------------------------STRAWBERRY SAUCE------------------------------ 1 pt Ripe strawberries, cleaned 6 oz Mineral water And hulled 1 tb Sugar In a large bowl, mix all the fruits and partially crush the fruit with the back of a spoon to release some of the juices. Sprinkle with kirsch. Cover and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold with plastic wrap. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold. Fill the cake-lined mold with the refrigerated fruits and cover with more slices of cake. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate. Decorate with the whipped cream, strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a blender, process the berries with the mineral water until puree. Refrigerate. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kahlua Chocolate Cake Categories: Cakes, Desserts Servings: 2 3 Egg whites 1/2 c Shortening 3 Egg yokes 1/2 c Unsweetened cocoa 1/4 c Strong cold coffee 1 c Light brown sugar 1/4 c Granulated sugar 5 1/2 ts Baking soda 5 1/4 c Flour Kahlua Frosting 3/4 c Kahlua ------------------------------KAHLUA FROSTING------------------------------ 1 lb Box sifted powdered sugar 3 tb Hot coffee 6 tb Butter 3 tb Kahlua 3 tb Unsweetened cocoa Grease and flour two 9inch cake pans, set aside. Preheat oven to 350*F. Beat egg whites untill soft peaks form. Gradually add granulated sugar,beat until soft peaks form,set aside. Cream shortning and brow sugar until fluffy. One at a time add egg yolks,beating well after each. Sift flour,cocoa,and baking soda together. Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition. Fold egg whites into batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10 minutes. Turn on wire racks. Cool completly. Frost. Kahlua Frosting In bowl, cream butter.Add powdered sugar and cocoa, beat continually while adding Kahlua. Still beating, add hot coffee to a thick and smooth consistancy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SURPRISE COCONUT CREAM PIE Categories: Pies Servings: 6 2 1/2 c Water 1 6 oz chocolate-graham 1/2 c Grits, regular Cracker crust, prepared 1 c Sugar Whipping cream, whipped 2 tb Butter or margarine And sweetened (for garnish) 2 lg Eggs, beaten Maraschino cherries (for 1/2 c Coconut, flaked Garnish) 1/2 c Sour cream In a medium saucepan, bring the water to a boil; stir in the grits. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, and stir in the sugar and butter/margarine. Gradually add to the bowl containing the beaten eggs, about 1/4th of the hot mixture; add the egg mixture to the remaining hot mixture, stirring constantly. Cook over low heat until the mixture thickens and reaches 160 degree F (about 8 minutes). Remove from heat, and stir in the flaked coconut and sour cream. Spoon mixture into the prepared pie crust; cover and chill. Garnish, if desired. Makes one 9-inch pie. Recipe: Rachel Major of Prosperity, South Carolina ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EGG PANCAKE ROLLS WITH PORK FILLING Categories: Appetizers, Pork Servings: 8 4 Eggs Carrots, finely chopped 1 tb Dry sherry (for garnish) ----------------------------------FILLING---------------------------------- 1 c (about 1/2 lb) ground pork, 2 ts Cornstarch, dissolved in Uncooked 2 tb Water, cold 2 md Fresh mushrooms, 1/2 tb Dark soy sauce Chopped fine 1 tb Dry sherry 2 Scallions, chopped fine 1 ts Salt (white parts separate from 1 tb Peanut oil The green) -----------------------------------SAUCE----------------------------------- 2 tb Oyster sauce Dash hot chili oil or 1 tb Light soy sauce Tabasco 1 tb Plum sauce Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GRITS FIESTA PIE Categories: Mexican, Pies Servings: 6 1 1/2 c Water 1 c (4 ozs) Monterey jack 1/4 ts Garlic powder Cheese, shredded and 1/2 c Quick-cooking grits Divided 1/4 c All-purpose flour 1/3 c Fresh tomatoes, chopped 1/2 c (2 ozs) cheddar cheese, 1/4 c Ripe black olive, sliced Shredded 3 tb Green bell pepper, cored, 1 lg Egg, lightly beaten Seeded, and finely chopped 3/4 lb Ground beef 2 lg Eggs, lightly beaten 1 pk (1.75 oz) taco 2 tb Milk Seasoning mix In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings. Recipe: Joy Gillespie of Neeses, South Carolina ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TEA EGGS Categories: Appetizers Servings: 8 1 Piece tangerine peel By 2 tablespoons) Water 1 Whole star anise 4 Eggs 1 tb Salt 3 tb Tea, preferably black (or 1/4 c Soy sauce If using another tea, such 1 Stick cinnamon * As jasmine or lychee, Plum sauce, for dipping Increase soy sauce quantity * or you may substitute 1/4 teaspoon ground cinnamon. In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a pan place the eggs and cover them with cold water. Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with the back of a spoon to crack the shell thoroughly, but carefully keeping the shell on and intact. Bring the water in the pan back to a boil again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an hour, turning the eggs often to ensure even coloring. Remove the pan from the heat and let stand for an hour. Remove the eggs, cool them, and then remove the shells. Serve the eggs cut into halves or quarters, with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the day before. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Dumplins Categories: Chicken Servings: 6 1 Whole Chicken 3/4 c Milk 2 cn Cream of Chicken soup 1 tb Lemon Pepper ---------------------------------DUMPLINGS--------------------------------- 2 c Bisquick 2/3 c Milk Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, use it. I use this one for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that. It's to taste. I don't use much salt as the soup has plenty. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 3 Dried chilies 1 tb Coriander seeds 3 tb Chopped shallots 1 ts Cumin seeds 2 tb Chopped garlic 5 Peppercorns 1 ts Chopped galangal 1 ts Shrimp paste 1 1/4 tb Chopped lemon grass 1 ts Salt 2 Cloves Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 3 Dried chilies 1 ts Cumin seeds 3 tb Chopped shallots 1 tb Chopped lemon grass 1 tb Chopped garlic 1 ts Shrimp paste 1 ts Chopped ginger 1 ts Salt 1 tb Coriander seeds 2 ts Curry powder Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 5 Dried chilies 1 ts Chopped kaffir lime rind 3 tb Chopped shallots 1 ts Chopped coriander root 2 tb Chopped garlic 2 ts Salt 1 ts Chopped galangal 1 ts Shrimp paste 1 tb Chopped lemon grass Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI Green Curry Paste Categories: Thai, Curry, Spices Servings: 1 15 Green hot chilies 1 ts Chopped coriander root 3 tb Chopped shallots 5 Peppercorns 1 tb Chopped garlic 1 tb Coriander seeds 1 ts Chopped galangal 1 ts Cumin seeds 1 tb Chopped lemon grass 1 ts Salt 1/2 ts Chopped kaffir lime rind 1 ts Shrimp paste In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT Categories: Thai, Soups, Curry, Spices Servings: 1 7 Dried chilies 2 tb Chopped krachai 3 tb Chopped shallots 1 tb Shrimp paste 1 tb Chopped garlic 1 ts Salt Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 13 Small dried chilies 1 tb Chopped coriander root 2 tb Chopped shallots 20 Peppercorns 4 tb Chopped garlic 1 ts Shrimp paste 1 tb Chopped galangal 1 tb Coriander seed 2 tb Chopped lemon grass 1 ts Cumin seed 2 ts Chopped kaffir lime rind Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI) Categories: Thai, Chicken Servings: 6 1 1/2 c Unsweetened coconut milk 1 sm Bunch mint leaves, chopped 1 1/2 tb Green curry paste (about 1/4 cup) or Oriental 2 1/2 lb Boneless chicken sliced Basil leaves Into 1-inch strips 2 Fresh green chili peppers, 1 c Sliced bamboo shoots Seeded & thinly sliced on 1/4 c Fish sauce The diagonal. 1 tb Sugar In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's Thai Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Filled Puffs Categories: Chicken, Breads Servings: 4 Mini Puffs 1/2 ts Instant minced onion 2 c Finely chopped cooked 2 ts Lemon juice Chicken or 3 cans 1 ts Ground ginger (6 3/4 oz ea.) chicken, 1/2 ts Salt Drained 1/4 ts Pepper 1/3 c Mayonnaise or salad 2 Stalks celery, finely Dressing Chopped (about 1/2 c.) 1 tb Finely chopped onion OR ---------------------------------MINI-PUFFS--------------------------------- 1 c Water 1 c All-purpose flour 1/2 c Margarine or butter 4 Eggs Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Manhattan Clam Chowder Categories: Soups, Shellfish Servings: 8 1/4 c Finely cut-up lean salt 1 c Water Pork or bacon, or margarine 1/3 c Chopped celery Or butter 1 cn (16 oz.) whole tomatoes 1 sm Onion, finely chopped 2 ts Snipped parsley (about 1/4 c.) 1 ts Salt 2 cn (8 oz. ea) minced or 1/4 ts Dried thyme leaves Whole clams* 1/8 ts Pepper 2 c Finely chopped potatoes Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to pork and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid) and the remaining ingredients. Heat to boiling, stirring occasionally. Serve with assorted crackers if desired. *1 pint shucked fresh clams with liquid can be substituted for the canned clams. Chop clams and add with the potatoes. Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2 c. green peas with the potatoes. Add broken soda crackers and 1 T. margarine or butter just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KENTUCKY TURKEY AND BACON BROCHETTES Categories: Poultry, Marinade Servings: 4 2 Skinless, boneless Turkey 1 Kentucky Marinade Thighs 8 Strips thinly sliced Bacon 1/2 ts Salt -----------------------------KENTUCKY MARINADE----------------------------- 1 bn Scallions 1/4 c (packed) Brown Sugar 1/3 c Dijon Mustard 1/4 c Flavorless cooking Oil 1/4 c Kentucky Burbon Whiskey 1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal pieces and season with salt. Place in bowl with marinade and toss well. Cover and marinate 2 hours at room temperature, or as long as 48 hours refrigerated. 2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on a clean work surface. Lift turkey from mariande and place 1 piece on each bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of 4 oiled metal skewers, taking care that the bacon is secured. 3) Place brochettes on an oiled grill set about 6 inches from coals. Grill brochettes, turnming an moving occasionally and basting with reserved mariande, until bacon is well browned and turkey is cooked through, about 10 minutes. *KENTUCKY MARINADE* Process all ingredients in a blender of food processor until thoroughly combined. Mariande can be stored in a covered jar in refrigerator for 3 days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KOREAN MARINADE Categories: Oriental, Barbeque, Marinades Servings: 3 2 tb Sesame oil ds Pepper 6 tb Soy sauce 2 tb Toasted sesame seeds* 1 Green onion, chopped 1 tb Flour 1 cl Garlic, minced Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. Courtesy: Debbie Carlson - Cuisine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Velvet Vegetable Soup Categories: Soups Servings: 6 1 Head broccoli 2 tb Olive oil 4 c Rough chopped * any 1 Stalk cellery, chopped Vegetables 1 Carrot, chopped 1 c Onions, chopped Salt, 1 lg Baking potato, scrubbed Pepper, And diced 1/2 ts Thyme, 3 c Packages Herb-Ox low Tarragon Salt chicken stock Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally. Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions. Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness. If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas. From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co., Inc, NY, 1984, p. 88. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BASIC SHRIMP STOCK Categories: Sauces, Shellfish Servings: 1 1 md Onion, peeled & quartered (heads, shells, etc) 1 lg Clove garlic, peeled and (of course, include similar Quartered "waste parts" from any 1 Rib celery Other seafood, if desired.) 2 lb Rinsed shrimp detritus Cover ingredients with 2 Quarts *cold* water in a large stock pot or saucepan. Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan. The pot may be left wholly or partially uncovered. Strain, cool and refrigerate until ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE Categories: Shellfish, Chinese, Appetizers Servings: 8 1 lb Shrimp 1 tb Vodka 2 Slices, thin ginger, fresh 3 tb Chicken broth 1 cl Garlic 1 tb Cornstarch 1 Stalk, good-sized celery, 1 ts Salt Very crisp and fresh 1 tb Cornstarch 1 ts Light soy sauce 2 c Oil, for deep-frying 1 tb Oyster sauce Lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MYRA'S BEFORE-SHE-KEPT-KOSHER PATE Categories: Chicken, Appetizers Servings: 2 3/4 c Butter or margarine 2 tb Brandy 1 lb Chicken livers 1/4 ts Salt 1 md Onion, minced 1/8 ts Pepper Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MYRA'S JEWISH CHOPPED LIVER Categories: Chicken, Appetizers Servings: 3 1 lb Chicken livers Peeled 1/2 c Schmaltz or Nyafat 2 tb Brandy 1 lg Onion, coarsely chopped 1/2 ts Kosher salt 3 Eggs, hard boiled and Pepper to taste In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and saute onion until very brown. Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor. In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients. Pulse until everything is ground and mixed together. Put in bowl or crock and refrigerate. NOTE: Schmaltz is rendered chicken fat with onion, and is available in the kosher section of your market. Nyafat is a cholesterol-free, schmaltz-flavored vegetable shortening, also available in the kosher section. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thousand-Year-Old Eggs Categories: Chinese, Eggs Servings: 12 2 c Very strong black tea From fireplace 1/3 c Salt 1 c Lime* 2 c Each ashes of pine wood, 12 Fresh duck eggs Ashes of charcoal and ashes These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets. Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mix- ture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. *Available in garden stores and nurseries. The description of the whites turning grayish isn't quite accurate from the ones I've seen. They're more a dark blackish amber color-- quite attractive actually. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Succulent Salmon (c) 1992 George Gilder Categories: Fish Servings: 2 10 oz Salmon fillet Broccoli, cut into florets (remove the skin) 1 tb Olive oil 2 md Red potatoes 1/4 ts Thyme 1 lg Onions, sliced 1/4 inch 1/2 ts Basil 8 Baby carrots or 8 carrot 1 pk Herb-ox low salt Sections, cut into 2" Chicken stock mix Pieces Salt, pepper,to taste 1/4 c Fresh orange juice This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vidalia Onion Pie Categories: Pies, Vegetables, Appetizers, Cheese/eggs Servings: 6 2 9" Pie shells, baked 6 Vidalia onions, large, 4 Eggs, beaten -sliced thinly 1 c Sour cream, (generous cup) 1/4 c Grated Parmesean cheese Salt & pepper to taste 4 Shakes of Tabasco sauce 1 Stick of butter 1/4 c Grated cheese for top Cook onions in butter until clear and soft (about 15 min.), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then lower temp. to 350 deg. for an additional 40 minutes until lightly browned on top. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOMATO SAUCE Categories: Sauces Servings: 1 1 lg Can tomatoes (cheapest is (optional - only if you Best here, since they're Like it) Soupy to start with) 1/4 c Best olive oil 2 Dead-ripe, peeled, fresh 8 oz Contadina tomato sauce Tomatoes (optional - if 6 oz Can Contadina tomato paste They're in season, else 1/2 ts Salt Don't bother) 1/4 ts Dried oregano 1 Onion, chopped Minced fresh basil, to 2 cl Garlic, minced Taste (hard to have too 1 sm Bell pepper, red or green Much basil) Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of tobasco will help (not enough to make it hot, just enough to give it a little sparkle). For all those people who THINK they can't make a pie crust, here is a quick, easy, and CHEAP pie crust recipe. I think the trick is the boiling water and fluffing the shortening with a fork so that it disperses evenly throughout the flour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Never-Fail Pie Crust Categories: Pies Servings: 1 1 c Crisco or other GOOD Pinch of salt Shortening 3 c Flour. 1/2 c Boiling water Mix shortening, salt and boiling water in a large bowl. Whip with a fork until fluffy. Add the flour all at once. Stir until it leaves the side of the bowl. Roll between two sheets of wax paper. Makes enough for a two-crust pie. If using for two one-crust pies, bake at 375 10-12 minutes or until light brown before adding filling. This also freezes well if made up ahead, if you like to have pie shells on hand for one-crust pies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOPPING JOHN Categories: Side dish Servings: 10 4 Strips bacon 2 c Water 1/2 c Raw rice 2 c Fresh Blackeye Peas 1/4 c Onion Salt & Pepper to taste Dice bacon. Add onion and fry until bacon is crisp. Add peas and rice, then water. Cover and simmer over low heat for about 20 minutes or until rice is tender. ( I *ALWAYS* add a good sized shake or two of Louisiana Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings This is the basic recipe (from Southern Living) It can be adjusted in several ways: 1) substitute ham hocks for bacon by boiling them in the 2 C water until the meat comes off the bone. Fry onion in bacon grease until yellow. Or use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc 2) I prefer Purple-Hull Peas over the Black-eyes, But if you don't know the difference (or can't find them) it's not a big deal. It is important to use fresh peas, frozen if you have to...if you can only get canned or dried peas, nevermind and fix something else. 3) I discovered a secret to Southern style cooking: Cavender's Greek Seasoning. Put a little of it in everything, along with the Louisiana Hot Sauce makes everything taste better. This is what I would do for the greens as a regular family dinner. Later I'll get out the company recipe. BTW Southern Living is *the* Soutern magazine and has the best recipes for regional favorites. They also put out an annual cookbook which includes all the recipes for the year. If I keep osting them here y'all see that this book is a very worthwhile purchase. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA Categories: Sauces, Eggs Servings: 2 2/3 c Finely chopped seeded And minced. (wear rubber Tomato Gloves) 2 tb Finely chopped red onion 2 tb Minced fresh coriander 1 Pickled or fresh jalapeno (cilantro) Chili, or to taste, seeded 1 tb Fresh lime or lemon juice -----------------------------------OMELET----------------------------------- 4 lg Eggs 1 sm Avocado (preferably 2 tb Water California) peeled and 1 tb Unsalted butter Chopped in half-inch cubes. 3 Slices of lean bacon, 1/2 c Coarsely grated Monterey Cooked and crumbled Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LA JOLLA SALAD Categories: Salads, Dressings Servings: 6 Mixed greens (Boston, bibb, 2 oz Lump crab meat Red tip, and romaine 2 lg Shrimp, grilled Lettuce Slices fresh papaya 2 Radicchio leaves, filled 1 Lime Dill Vinaigette With ---------------------------LIME DILL VINAIGRETTE--------------------------- 1/4 c Dijon mustard 1/4 ts Oregano leaves 1/2 c Red wine vinegar 1/2 ts Parsley leaves 1/8 c White wine vinegar 1/2 cl Garlic, crushed 1 Egg yolk 1/2 ts White pepper 3/4 c Salad oil 1/2 ts Seasoned salt 1 Lime's juice 1 ts Salt 3 oz Honey 1 tb Fresh dill weed, chopped 1/4 ts Tarragon leaves 1 Drop, small green food 1/4 ts Basil leaves, whole Coloring (optional) On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side. TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LINGUINI TOMATO Categories: Pasta Servings: 6 4 c Tomatoes, roasted and Set aside Blended 24 Roma tomatoes, grilled or 2 tb Garlic, roasted and Oven-roasted and sliced Chopped 6 Portobello mushrooms (or Salt, to taste Other large mushrooms) Pepper, to taste Grilled or sauteed and 6 Servings linguini, cooked, Sliced Rinsed in tap water, and 12 Fresh basil leaves TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POST OAK DELIGHT Categories: Desserts Servings: 12 16 oz Chocolate wafers 1 qt Raspberry ice (sorbet) 10 tb Unsalted butter, melted Fudge Sauce (see below) 1 qt Frozen yogurt, vanilla Whipping cream, whipped -flavored (optional) --------------------------------FUDGE SAUCE-------------------------------- 1 c Sugar 4 tb Light corn syrup 1/2 c Unsweetened cocoa powder 4 tb (1/2 stk) butter 1/2 c Milk 2 ts Vanilla extract In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb mixture. Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and allow to cool. When the crust is cool, fill with the frozen yogurt. Sprinkle with half of the reserved crumb mixture. Dribble half the fudge sauce over the crumb layer, then place in the freezer so the yogurt won't melt. After 5 minutes, make a second layer with the raspberry ice. Sprinkle the remaining crumb mixture on top. Put in freezer immediantly. Serve with the remaining fudge sauce and whipped cream, if desired. TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHERRY MOLD Categories: Side dish, Desserts Servings: 4 1 18-ounce jar or can 1 c Cranberry juice Cherries Sugar to taste 1 Envelope gelatin To be served with cold chicken, turkey, or duck. Drain the cherries, add their juice to the cold cranberry juice and sprinkle the gelatin over. Heat until almost simmering. Remove from heat, stir in the gelatin until it is thoroughly dissolved, and then add sugar, if needed. Pour into a 4-cup mold and cool. Pit the cherries, if necessary. When the liquid is about the consistency of egg whites, spoon in the cherries and chill until set. Serve garnished with watercress and cream cheese balls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHERRY SOUFFLÉ Categories: Desserts Servings: 6 3/4 c Cherry purée 1 Pinch of salt 1 tb Fresh lemon juice Sugar to taste 3 Egg whites Pit and purée enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375°F. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the cherry purée in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot purée until evenly blended. Spoon into the soufflé dish and bake for 20-25 minutes. Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A. Knopf, Inc. (c) 1979. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COLD CHERRY SOUP Categories: Soups Servings: 8 2 lb Pitted red cherries 2 c Water 1 Stick cinnamon 2 Cloves 2 Drops almond extract 1/4 ts Salt 2 c Red wine 1 tb Brandy 2 Egg yolks 1 ts Sugar In a pot combine the cherries, water, cinnamon, cloves, almond extract, and salt. Cook until cherries are soft (if fresh or frozen), or until heated through (if canned). Remove from heat. Gently mash cherries. Add wine, brandy, and sugar. Blend in egg yolks. Cook until slightly thickened. Chill. "The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yum Pra-Hmik (Thai Squid "Salad"). Categories: Appetizers, Shellfish, Thai Servings: 6 1 lb Fresh Squids. 1 tb Fresh Ginger Root, Julienne. 1 tb Lemongrass, Sliced Fine. 2 tb Onion, Chopped. 3 tb Lime or Lemon Juice. 3 tb Fish Sauce. 1 tb Scallions, Chopped. 1 tb Cilantro, Chopped. 1/2 c Mint Leaves. 10 Crushed Hot Chili Peppers. Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle. Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer. Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste). Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers. Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devilled Crab in Cucumber Cups. Categories: Appetizers, Thai Servings: 6 3 c Cooked crab meat, flaked. 2 Hard boiled eggs, chopped. 1/4 c Lemon grass, sliced fine. 1/4 c Onion, chopped. 2 tb Nam-prik Pao. 2 tb Fish sauce. 3 tb Lime juice. 1 tb Sugar. 2 tb Scallions, chopped. 2 tb Corianders leaves, chopped. Cucumber. Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid. From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NEW ENGLAND STYLE BAKED BEANS Categories: Side dish Servings: 8 1 1/2 lb Dry navy beans 1/2 c Maple syrup 1 lb Smoked ham or ham hocks * 1 ts Salt 1/2 c Onion, chopped 1 ts Dry mustard 1/2 c (packed) brown sugar * or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot. NOTE: If thicker beans are desired, uncover and turn to high for last hour. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GRANDMA WEXLER'S BAKED BEANS Categories: Side dish Servings: 8 1/2 lb Bacon, diced 2 tb Prepared mustard 1 md Onion, minced 1 1/2 lb Navy beans, picked over, 1 ga Water Rinsed, and soaked 1/2 c Molasses Overnight in water to cover 1/2 c Brown sugar Salt and freshly ground 2 c Ketchup Pepper to taste Saute bacon in large pot until browned; add onion and cook until browned, about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a boil. Drain beans and add to pot; return to boiling, reduce heat to a slow simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary. Season with salt and pepper. Makes 20 servings. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bestever Pound Cake Categories: Cakes Servings: 8 1 c Butter 1/8 ts Salt 1/2 c Soft shortening 1 c Milk 3 c Sugar 1 ts Each vanilla and lemon 5 Eggs Extract (Mama always 3 c All-purpose flour (Mama Substituted almond Always used Gold Medal) For the lemon) 1 ts Baking powder Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: General Tso's Chicken Categories: Chinese, Chicken Servings: 6 4 lg Chicken legs including 1/2 tb Vegetable oil Thighs, boned, cut into 1/2 tb Cornstarch 1/2-inch pieces Vegetable oil 1 Egg, slightly beaten ----------------------------------SAUCE 1---------------------------------- 2 Green onions, trimmed to Ginger, peeled 4 inches Fresh pepper 1 1/2 tb Light soy sauce 3 tb Chicken bouillon 1 1/2 tb Mushroom soy sauce 1 ts Brown sugar 1 1/2 tb Rice wine or dry sherry 1 tb Cornstarch 2 1/2-inch thick pieces fresh ----------------------------------SAUCE 2---------------------------------- 1 ts Rice or cider vinegar Like hot food) 1/2 tb Chili paste (more, if you 1 ts Sesame oil (optional) In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250í oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400°), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350í) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Al's chocolate to the max. Categories: Desserts, Microwave Servings: 6 6 oz Package of semisweet 1 ts Almond extract Chocolate chips 1 tb Creme de cacao liqueur 1 Egg 1 c Whipping cream 1 ts Vanilla Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JUICY FLORIDA BARBECUE SAUCE Categories: Sauces, Barbeque Servings: 10 24 oz Bottle Ketchup 3/4 c Fl. Orange Juice 1 lb Dark Brown Sugar 3/4 c Pineapple Juice 1/2 tb Prepared Mustard 3/4 c Mango Juice 1 tb Black Pepper 4 tb Corn Starch 1/2 c Onion Juice Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.... Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13.5 Gram Cholesterol, 0 Sodium, 152 milligrams As copied from the Orlando Sentinel: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POUND CAKE Categories: Cakes Servings: 8 1 lb Butter Generous pinch of salt 1 lb Sugar (approx. 2½ C) Juice and zest of 1 large 1 lb Eggs (approx. 10) Lemon (or 1 or 2 T lemon 1 lb Flour (approx. 3 C) Juice) Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake in well-greased angel-food cake tin for 90 minutes at 300° F. ICING Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream. Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House, 1969. PS: This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to overbake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a suface layer about ½" deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Pumpkin Ice Cream Categories: Desserts Servings: 6 1 qt Softened vanilla ice cream 1/2 c Pumpkin pie mix In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil well blended. Pour into ice cream maker. Freeze following manufacturer's instructions. Top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies. To make in home freezer, freeze mixture 2 hours. Beat with mixer or in food processor. Freeze an additional 2 hours or until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CURRY POWDER #3 Categories: Spices Servings: 1 3 tb Coriander seeds 8 Cloves 2 tb Cumin seeds 1 1/2 ts Ground ginger 2 tb Tumeric 1 1/2 ts Black peppercorns 1 tb Mustard seeds 1/4 ts Freshly grated nutmeg 2 1/2 ts Fennel seeds 1/4 ts Cayenne 8 Pods cardamon seeds In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EAST TEXAS CORN BREAD Categories: Breads Servings: 8 1 c Yellow corn meal 2 ts Baking powder 1/2 ts Baking soda 1 c Buttermilk 1/3 c Flour 1 ts Salt 1 Egg 4 tb Bacon drippings Preheat oven to 400 degrees F. Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added. In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximateLy 30 minutes. Recipe: Avis Walker of Saint Christopher's Episcopal Church, Houston, Texas from somewhere in the Sixies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: A FANCY CURRY POWDER Categories: Spices Servings: 1 2 1/2 ts Fenugreek 1 3 in cinnamon stick, thin 1 ts (about 20 pods) cardamom And broken into pieces Seeds (cracked with a 1/4 ts Ground mace Cleaver to release seeds) 1/4 ts Nutmeg, grated 3 tb Coriander seeds 1 Big pinch cayenne 1 tb Cumin seeds 2 tb Turmeric, ground 1 tb Mustard seeds Hot pepper, toasted and 6 Cloves, whole Dried (to taste) Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI CURRY SPICE PASTE Categories: Spices Servings: 1 5 sm Dried red chilies with 1 ts Ground caraway Their seeds, broken into 1/2 Lemon's zest, minced Small pieces OR 2 Inch piece ginger root, 1 ts Cayenne pepper Peeled and minced 1 ts Heaping whole black 8 cl Garlic, peeled and minced Peppercorns OR 4 Shallots, peeled and 1 ts Ground black pepper Minced 1 tb Heaping whole coriander 1 ts Anchovy paste Seeds OR 6 Sprigs coriander, finely 1 tb Ground coriander Chopped 1 ts Heaping whole caraway 1 ts Salt Seeds OR 3 tb Vegetable oil Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays. Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The "Secret" Recipe for Orange Julius Categories: Beverages Servings: 1 16 oz Orange Juice 1 oz Simple or vanilla syrup. Ice 1 ts Instant vanilla pudding mix Water Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and "secret powder" (i.e. instant vanilla pudding mix; use a good brand). Blend until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALSA CUBANO BARBECUE SAUCE Categories: Barbeque, Sauces, Marinade Servings: 1 1 md White onion, chopped 1/2 ts Oregano 5 cl Garlic, chopped 1/2 ts Cummin seeds 1/2 c Sour orange juice < OR > 1/4 ts Salt 1/3 c Lime juice (see note) 1/2 c Water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: "FINGER LICKIN" PICKENS' SAUCE Categories: Barbeque, Sauces Servings: 4 2 c Ketchup 4 tb Horseradish 2 ts A-1 steak sauce 1/2 ts Garlic powder 1 ts Whole celery seed 1/2 ts Sage 1 ts Tabasco sauce 1 ts Salt 2 tb Soy sauce 1 c Beer 2/3 c Dark brown sugar 2 sm Onions finely chopped Juice of 2 lemons Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly.. Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4 gram Cholesterol, 0 milligram Sodium, 155 milligram Sumitted By Thomas W. Pickens --- ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAM CHEESE ICE CREAM Categories: Desserts Servings: 3 3 8-ounce pkg's cream cheese, 2 tb Lemon juice Softened 2 ts Vanilla 2 1/2 c Sugar 5 c Light cream 4 Eggs In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts. Note: 1/2 cup contains 290 calories So rich and creamy it's just like eating cheesecake. A $100 Better Homes and Gardens recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRESH PEACH ICE CREAM Categories: Desserts Servings: 10 5 Peaches (about 1 1/4 lb) 1 1/2 c Heavy cream 1 1/2 c Sugar 1 ts Vanilla 1 1/2 c Milk In a kettle of boiling water blanch the peaches for 1 minute and transfer them to a bowl of ice and water to stop the cooking. Peel and pit the peaches and in a food processor or blender puree them. In a large bowl stir together the sugar, the milk, and the cream, stirring until the sugar is dissolved., stir in the puree and the vanilla, and freeze mixture in an ice cream freezer according to manufacturer instructions. Makes about 1 1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Watergate Cake Categories: Cakes Servings: 1 1 pk White Cake Mix (1 Package) 3/4 c Vegetable Oil 1 c Chopped Nuts (Pecans Are 3 lg Eggs The Best) 1 c 7-Up Or Club Soda 1/2 c Coconut 3 oz Pistachio Instant Pudding -------------------------------COVER-UP ICING------------------------------- 6 oz Whipped Topping Mix (Dry) 1/2 c Coconut (2 Envelopes) 3/4 c Chopped Nuts (Use Pecans 1 1/2 c Milk If That Is What You Used 3 oz Pistachio Instant Pudding In The Cake. Match The (1 Package) Nuts) This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976 Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Upside-Down Cake (Skillet) Categories: Cakes Servings: 8 1 cn Pineapple Slices In Syrup 1/2 ts Salt (1 pound 4 ozs) 1/2 c Milk 1/4 c Butter 1/4 c Vegetable Oil (Or Solid 2/3 c Brown Sugar, Firmly Packed Vegetable Shortening) Maraschino Cherries 1 lg Egg 1 c Unbleached Flour, Unsifted 1/4 ts Grated Lemon Rind 3/4 c Granulated Sugar 1 ts Lemon Juice 1 1/2 ts Baking Powder 1 ts Vanilla Extract This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan. Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm. VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seven-Up Pound Cake Categories: Cakes, Desserts Servings: 6 1 c Regular Margarine 3 c Unbleached Flour (Cake 1/2 c Shortening Flour Was Not Specified) 3 c Sugar 2 tb Lemon Extract 5 lg Eggs 1 c 7-Up (Room Temperature) This is an old recipe that comes from a request in the local paper for "Classic Recipes". They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's. Cream the margarine, shortening and sugar together beating until light and fluffy. Add the eggs, one at a time, blending well after each addition. Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours. From The Rocky Mountain News "Food Fare" Section September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coca-Cola Cake Categories: Cakes, Desserts, Snacks Servings: 10 2 c Sugar 1/2 c Buttermilk 2 c Unbleached Flour 1 ts Baking Soda 1/2 c Regular Margarine Or Butter 2 lg Eggs, Well Beaten 3 tb Cocoa 1 ts Vanilla Extract 1/2 c Vegetable Oil 1 1/2 c Minature Marshmallows 1 c Coca-Cola Classic (Regular) Over a large bowl, sift the sugar and flour together. In a heavy saucepan, mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil over high heat. Pour over the dry ingredients, blending well. Add the buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending well. Pour into a well greased 13 X 9-inch baking pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests done. Prepare and spread the icing (next recipe) over the hot cake. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coca-Cola Cake Frosting Categories: Cakes, Desserts Servings: 12 1/2 c Butter Or Regular Margarine 1 ts Vanilla Extract 3 tb Cocoa 1 c Pecans 6 tb Coca-Cola Classic (Regular) 2 c Convectioners' Sugar Bring the butter, cocoa, and Coca-Cola to a boil and pour over the confectioners' sugar, blending well. Add the vanilla and pecans, mixing well, and pour over the hot cake. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frosted Jam Cake Categories: Cakes Servings: 12 1 c Butter, Softened 1 ts Baking Soda 2 c Sugar 2 ts Ground Allspice 4 lg Eggs 2 ts Ground Cinnamon 2 c Jam (Blackberry Is 1 c Buttermilk Recommended) 1 c Seedless Raisins 3 c Unbleached Flour 2/3 c Chopped Nuts 1 ts Baking Powder This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn. Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake pans. Cream the butter and sugar until light then beat in the eggs and jam, blending well. Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition. Stir in the raisins and nuts. Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in the preheated oven. Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature. When cool, spread with the warm frosting, From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frosted Jam Cake Icing Categories: Cakes, Desserts Servings: 1 1 c Heavy Cream 1 tb Butter 2 c Sugar 24 Whole Pecan Halves Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling bois for 2 minutes, (A candy thermometer will read 234 degrees F.) Cool slightly, then beat until it just begins to thicken. Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted. Decorate with the pecan halves. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pet Milk Coffee Cake Categories: Cakes, Breakfast Servings: 12 3 c Unbleached Flour 1/2 c Regular Margarine 2 c Sugar 2 lg Eggs, Well Beaten 3 ts Baking Powder 12 oz Pet Milk (1 Can) Pinch Of Salt 1 ts Vanilla Extract 1/2 c Butter ----------------------------------TOPPING---------------------------------- 1/2 c Cake Crumbs From The Cake 1/2 c Chopped Nuts Recipe 2 ts Cinnamon 1/2 c Brown Sugar, Firmly Packed Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hershey's Fudge Cake Categories: Cakes, Desserts Servings: 1 1 3/4 c Unbleached Flour, Unsifted 2 lg Eggs 1 ts Baking Powder 1 ts Vanilla Extract 1 ts Baking Soda 2/3 c Cocoa (Less if using Dutch 1/2 ts Salt Process) 1/2 c Vegetable Shortening Or 1/4 c PLUS 2 to 3 Tbls Hot Water Vegetable Oil 1 c Milk Mixed With 1 Tbls 1 1/2 c Sugar Water (To Make Sour Milk) This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950's so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mayonnaise Spice Cake Categories: Cakes, Desserts Servings: 1 1 c Raisins 1 c Sugar 1 c Nuts, Chopped (Optional) 1 ts Vanilla Extract 1 ts Soda 1 ts Cloves 1 c (Scant) Hot Water 1 ts Cinnamon 1 c Mayonnaise 2 c Unbleached Flour Combine the raisins, nuts, soda and hot water and allow to soak for 10 minutes. blend together the mayonnaise, sugar, vanilla extract, cloves and cinnamon. Fold this mixture alternately with the raisin mixture into the flour. Pour the batter into a greased and floured 9-inch square baking pan and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until the cake tests done. From The Farmers Almanac 1976 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate-Applesauce Cake Categories: Cakes, Snacks Servings: 16 2 c Unsifted Unbleached Flour 2 lg Eggs 2 tb Cocoa 2 ts Vanilla Extract 1 1/2 ts Baking Soda 2 c Unsweetened Applesauce 1/2 ts Salt 6 oz Semisweet Chocolate Chips 1/2 c Shortening 1/2 c Chopped Walnuts 1 1/2 c Sugar Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until 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 vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack. From The Farm Journal's Complete Home Baking Book Copyright 1975 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple-Topped Cocoa Cake Categories: Cakes, Snacks Servings: 16 3/4 c Baking Cocoa 1/2 c Vegetable Shortening 1 c Boiling Water 2 c Sugar 2 1/2 c Sifted Unbleached Flour 2 lg Eggs, Separated 1 ts Baking Soda 1 ts Vanilla Extract 1 ts Salt 1 c Cold Water -----------------------------PINEAPPLE TOPPING----------------------------- 1 tb Cornstarch 8 3/4 oz Crushed Pineapple, 1/2 c Sugar Undrained (1 can) Pinch Of Salt --------------------------------COCOA ICING-------------------------------- 2/3 c Sifted Confectioners' Sugar 4 ts Milk 4 ts Baking Cocoa Combine the cocoa and 1 cup of boiling water in a bowl and cool completely. Sift the flour, baking soda and salt together and set aside. Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the egg yolks and beat well. Blend in the vanilla extract. Add the dry ingredients alterantely with 1 cup of cold water to the creamed mixture, beating well after each addition, using an electric mixer set at low speed. Blend in the cooled cocoa mixture. Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed. Fold the egg whites into the chocolate mixture until no white streaks show. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the cake tests done. Cool the cake completely, in the pan on a wire rack. When cold, spread the cake with the Pineapple topping and drizzle with the cocoa Icing. PINEAPPLE TOPPING: Combine the cornstarch, sugar and salt in a 2-quart saucepan. Add the pineapple and juice. Cook over medium heat, stirring constantly, until the mixture boils. Remove from the heat and cool completely. COCOA ICING: Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until smooth. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heirloom Spice Cake Categories: Cakes Servings: 16 2 c Sifted Unbleached Flour 1 c Sugar 1 ts Baking Soda 1 lg Egg 1/2 ts Salt 1 c Sour Milk 1 ts Ground Cinnamon 1 c Chopped Walnuts 1/2 ts Ground Nutmeg 1 c Raisins 1/4 ts Ground Cloves Sifted Confectioners Sugar 1 c Butter Or Regular Margarine Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar. NOTE: To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Raisin Cake Categories: Cakes Servings: 16 1 1/2 c Raisins 1 c Shortening 1 1/2 ts Baking Soda 1 1/2 c Sugar 1 1/2 c Boiling Water 3 lg Eggs 2 1/4 c Sifted Unbleached Flour 1 ts Vanilla Extract 1 ts Baking Powder 1/2 c Chopped Walnuts 1/2 ts Salt -------------------------------SEAFOAM ICING------------------------------- 2 lg Egg Whites 1/8 ts Cream Of Tartar 1 1/2 c Brown Sugar, Firmly Packed 1/8 ts Salt 1/3 c Water 1 ts Vanilla Extract Grind the raisins in a food processor or grinder using the medium blade. Combine the ground raisins, baking soda and boiling water in a bowl and set aside to cool to lukewarm In another bowl, sift the flour, baking powder, and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set and medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer set on low speed, add the dry ingredients alternately with the raisin mixture, beating well after each addition. Stir in the walnuts. Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking pan. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wore rack for 10 minutes and then remove the cake from the pan to finish cooling on the rack. Frost the sides and top with the seafoam frosting. SEAFOAM ICING: Combine the egg whites, brown sugar, water, cream of tartar adn salt in the top of a double boiler. Beat for one minute, using an electric mixer at high speed and then place over simmering water. Cook for 7 minutes, beating constantly with the mixer set at high speed, until soft glossy peaks form. Remove from the simmering water and blend in the vanilla extract. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sunday Cake Squares Categories: Cakes, Desserts Servings: 48 2 1/2 c Sifted Unbleached Flour 3 lg Eggs 3 ts Baking Powder 1 ts Vanilla Extract 1/2 ts Salt 1 c Milk 1/8 ts Ground Nutmeg 1/3 c Brown Sugar, Packed 1 c Vegetable Shortening 1 1/2 ts Ground Cinnamon 2 c Sugar This is a large cake recipe that was developed on the farm for haying time. It makes 48 servings, so this would be a good recipe for parties, especially kid's parties. Sift the flour, baking powder, salt and nutmeg together and set aside. Cream the sugar and shortening together, in a large mixing bowl, until light and fluffy, using an electric mixer set ad medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredients alternately with the milk, beating well after each addition, using the mixer set at low speed. Spread the batter in two 13 X 9 X 2-inch baking pans. Combine the brown sugar and cinnamon, blending well, and sprinkle over the cake batter. Bake in a preheated 350 degree F. oven for 15 minutes or until the cake tests done. Cool in the pans on wire racks. Cut each pan into 24 servings. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yellow Layer Cake With Cherry Frosting Categories: Cakes Servings: 12 2 1/2 c Sifted Unbleached Flour 2/3 c Butter Or Regular Margarine 2 c Sugar 3 lg Eggs 1 ts Baking Powder 1 c Sour Milk 1 ts Baking Soda ---------------------------CREAMY CHERRY FROSTING--------------------------- 5 1/2 c Sifted Confectioners Sugar 2 Drops Red Food Coloring 3/4 c Butter Or Regular 1/2 ts Vanilla Extract Margarine, Softened 1/4 c Chopped Red Maraschino 6 tb Maraschino Cherry Juice Cherries Sift the flour, sugar, baking powder and baking soda together, in a large bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Increase the mixer speed to medium and beat for an additional 3 minutes. Pour the batter into two greased and waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until the cake tests done. (Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake. If it comes out clean, it is done.) Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling to room temperature. Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on topw and spread the sides and top with the remianing frosting. CREAMY CHERRY FROSTING Combine the sifted confectioners sugar, butter, juice, food coloring and vanilia extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency. NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup. From The Home Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Variations on Rice Krispies Marshmallow Squares Categories: Cookies, Snacks Servings: 8 Recipe Of Marshmallow Sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting Categories: Cakes, Desserts, Soda pop Servings: 8 ------------------------------------CAKE------------------------------------ 2 c Flour; Unbleached 1/2 c Buttermilk 2 c Sugar 2 Eggs; Large, Beaten 1/2 lb Butter 1 ts Baking Soda 2 tb Cocoa; Unsweetened 1 ts Vanilla Extract 1 c Pepsi 1 1/2 c Marshmallows; Miniature ----------------------------------FROSTING---------------------------------- 6 tb Butter 1/4 c Milk 1 c Brown Sugar; Dark, Packed 2/3 c Peanuts; Chopped 2/3 c Peanut Butter CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Mint Dip & Pineapple Relish Categories: Appetizers Servings: 8 1 c Fresh Pineapple Chunks 2 tb Fresh Chopped Mint 1/2 c Fresh Mint Leaves 1 tb Honey 1 tb Coarse-Grained Mustard 1 ts Grated Orange Rind 1/2 c Plain Low Fat Yogurt Fresh Mint Sprigs Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well Blended. (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Nut Spread Categories: Spreads Servings: 2 2 tb Cream Sherry 1/2 c Low Fat Cottage Cheese 4 1/2 c Peeled, Thinly Sliced 1/4 c Light Cream Cheese Product Cooking Apples (About 1/2 ts Ground Cinnamon 1 Lb.) 2 tb Chopped Almonds Toasted 1/3 c Pitted Dates Chopped Place Sherry in 1 Quart Glass Measure. Microwave At High 45 Seconds To 1 Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent. Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool Mixture Completely. Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth. Place Mixture in A Bowl & Set Aside. Place Cottage Cheese in Processor & Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth. Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple Slices. (Fat 0.7, Cho. 0) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chile Con Queso Mini-Bites Categories: Mexican, Appetizers Servings: 30 1/2 c Chopped Tomato Cheese With Jalapeno Pepper 1/4 c Minced Green Onions 1 ts Chili Powder 1 cl Garlic Minced 1/2 ts Cumin, 1/8 t. Red Pepper 4 Eggs Beaten 1 cn (4 Oz.) Chopped Green 1/2 c (2 Oz.) Shredded Cheddar Chiles Rinsed & Drained 1/2 c (2 Oz.) Monterey Jack Whole Green Chiles Sliced Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2. Chol. 40.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Basil Carrot Bundles Categories: Appetizers Servings: 20 6 md Carrots Scraped 1 ts Dried Whole Basil 1/4 c Water 1/4 ts Grated Lemon Rind 1 tb Lemon Juice 1 tb Olive Oil 1 ts Sugar 6 Green Onions 1 cl Garlic Minced 3 Lemons Thinly Sliced Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid. Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired. Fat 0.3. Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Broccoli Chunks Categories: Appetizers Servings: 8 1 tb Rice Vinegar 2 lb Fresh Broccoli 1 tb Olive Oil Red Cabbage Leaves 1/4 ts Dried Dillweed Fresh Dill Sprig (Opt) 1 cl Garlic Minced Pimiento Strips Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks & Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add 2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3 Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish With Dill & Pimiento. (Fat 1.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Salmon Canapes Categories: Appetizers Servings: 36 1/2 (8 Oz.) Pkg. Neufchatel 1/2 ts Worcestershire Sauce Cheese Softened 1 tb Ground Black Pepper 1/2 ts Grated Lime Rind 2 oz Smoked Salmon Cut Into 1/4 ts Onion Powder 36 Thin Strips. 1 1/2 lb Jicama, Unpeeled 3 Lime Wedges Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A Salmon Strip. (Fat 0.8. Chol. 3.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamed Pearl Balls Categories: Appetizers Servings: 16 3/4 c Uncooked Short Grain Rice 1/4 c Chopped Water Chestnuts 1 1/2 c Water 1 ts Cornstarch 4 Dried Shiitake Mushrooms 1 ts Minced Gingerrot 1/2 c Hot Water 1/4 ts Salt 1 lb Lean, Boneless Pork 1/4 ts Pepper 1 Egg 2 ts Low Sodium Soy Sauce 2 Green Onions Chopped Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45 Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium & Steam 20 Min. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Crispies Categories: Appetizers Servings: 24 2 md Zucchini, Cut Into 1/4 ts Dried Marjoram 1/2 Inch Slices 1/4 ts Dried Thyme 2 tb Low Cal. Mayonnaise 3/4 c Soft Breadcrumbs 2 tb Minced Green Onions 1/2 ts Paprika 1 tb Dijon Mustard 1 tb Oleo Melted Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t. Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika & Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450 For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Vichyssoise Categories: Soups, Vegetables, Asparagus Servings: 8 2 lb Fresh Asparagus Spears 3/4 c Skim Milk 3 1/4 c Water Divided 1/4 ts Salt 2 lg Potatoes (1 Lb.) 1/8 ts White Pepper Peeled & Diced Lemon Rind Strips (Opt.) 2 ts Chicken Bouillon Granules Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Vichyssoise Categories: Soups Servings: 4 1/3 c Chopped Leeks 1/2 lb Carrots Diced 1/4 c Chopped Onion 1 cn (10 3/4 Oz.) Chicken Broth 1/4 c Chopped Celery 1 1/2 ts Dried Dillweed 1 1/2 ts Low Cal. Margarine 1/2 ts Ground Nutmeg 3 sm Potatoes (1/2 Lb.) 1 c Water Peeled & Diced Freshly Grated Nutmeg Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Of Cauliflower Soup Categories: Soups Servings: 6 2 1/2 c Cold Water 1 tb Flour 1 cn (10 1/2 Oz.) Reduced 1/8 ts Ground Nutmeg Sodium Chicken Broth 1/4 ts White Pepper 6 c Caluiflower Flowerets Minced Fresh Parsley 1/3 c Instant Nonfat Dry Milk Lemon Wedges Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed. Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened. Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Of Mushroom Soup #2 Categories: Soups Servings: 4 1 tb Cornstarch Mushrooms 3 1/2 c Water 3/4 c Skim Milk 3 Low Sodium Chicken 1/2 ts Pepper Bouillon Cubes 1 ts Onion Powder 1 c Finely Chopped Fresh Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0.2. Chol. 1.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mushroom Barley Soup Categories: Soups Servings: 4 4 c Water 5 c Sliced Mushrooms 1 1/2 ts Beef Bouillon Granules 2 tb Dry Vermouth 1/4 c Barley Uncooked 1 c Evaporated Skim Milk 1 ts Olive Oil 1/4 c Sliced Green Onions 1/2 c Chopped Onion 1/4 ts Pepper 2 cl Minced Garlic 1/8 ts Salt Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Carrot Soup Categories: Soups Servings: 4 2 1/2 c Chicken Broth Salt & Pepper 4 Carrots, Peeled & Sliced Plain Lowfat Yogurt 1/2 ts Curry Powder Dillweed 1/8 ts Hot Pepper Sauce Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Harvest Soup Categories: Soups Servings: 8 1 c Chopped Onions 1 1/2 ts Sugar 1 tb Oil 1/4 ts Salt 3 cn (14 1/2 Oz.) Chicken 1/2 ts Curry Powder Broth 1/4 ts Pepper 1 cn 16 Oz. Pumpkin 1/8 ts Crushed Cloves 1 cn (7 1/2 Oz.) Hunt'S Whole 1 c Skim Milk Tomatoes, Drained & Crushed 1 ts Cornstarch in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Vegetable Soup Categories: Soups Servings: 6 2/3 c Chopped Onion 1/2 in. Pieces 2 cl Minced Garlic 2 tb Chicken Bouillon Granules 3 c Water 1 c Nonfat Buttermilk 1 c Peeled, Seeded & Chopped 2 tb Lemon Juice Tomatoes 2 ts Minced Fresh Marjoram 4 md Carrots, Sliced Into 1/2 1 ts Minced Fresh Thyme Inch Pieces 1/8 ts White Pepper 4 sm Round Red Potatoes, Fresh Thyme Sprigs (Opt) Peeled & Sliced Into Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jellied Beet Borscht Categories: Soups Servings: 12 3/4 lb Beets 2 tb Cider Vinegar 1 tb Beef Bouillon Granules 1 1/2 c Shredded Cabbage 1 1/2 c Water 1/3 c Chopped Cucumber 2 Envelopes Unflavored 1/4 c Minced Fresh Dill Gelatin 2 tb Finely Chopped Green Onions 2 tb Lemon Juice 1 tb Prepared Horseradish Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Tomato Sipper Categories: Beverages Servings: 1 1 1/2 c No Salt Tomato Juice Lemon Slices 1 tb Lemon Juice Lemon Rind Strips 1/8 ts Hot Pepper Sauce 1/4 ts Celery Salt Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A Small Saucepan. Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly Heated. Garnish With Lemon Slices & Lemon Rind If Desired. Per 3/4 C. Serving: 39 Cal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown Veal Stock Categories: Stocks Servings: 1 5 lb Veal Bones Pieces 6 qt Water 4 cl Garlic Halved 1 1/4 lb Carrots Sliced 5 Bay Leaves Crumbled 3 md Onions Quartered 1 lg Bunch Fresh Parsley 5 Stalks Celery Cut Into Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Crab & Corn Soup Categories: Chinese, Soups, Seafood Servings: 7 1 (16 Oz.) Pkg. Frozen Whole 1 ts Gingerroot Corn 1/2 lb Fresh Crabmeat 1 tb Cornstarch 1/3 c Minced Green Onions 1/4 c Water 1/2 ts Salt 3 cn (10 1/4 Oz.) Chicken 1/8 ts White Pepper Broth 1 ts Rice Vinegar Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min. (Fat 0.6. Chol. 32.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Four Treasure Soup Categories: Chinese, Soups Servings: 9 1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips Chestnuts Drained 4 cn (14 Oz.) Chicken Broth 1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder Breast Ground 1/4 c Dry Sherry, 1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese 2 ts Soy Sauce, 1 t. Flour Pea Pods 1 ts Chinese Hot Mustard Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Bean Soup Categories: Soups Servings: 16 1 c Dried Navy Beans 1 1/2 ts Oregano, 2 qt Water 1/4 ts Dry Mustard 1 c Chopped Onion 2 cl Garlic Minched 1 c Chopped Green Pepper 3 cn (8 Oz.) Tomato Sauce 1 c Chopped Carrots 1/2 c Uncooked Whole Wheat 1 1/2 ts Dried Basil Elbow Macaroni 1 ts Salt Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5, Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greens With Orange Dressing Categories: Salads, Dressings Servings: 4 1 1/2 ts Balsamic Vinegar 1 1/4 ts Hazelnut Oil 1 1/2 ts Finely Slivered Orange 2 Heads Of Endive (4 0Z.) Zest Separate Leaves Pinch Of Salt 1 lg Bunch Watercress (4 0Z.) 1/4 ts Ground Pepper Tough Stems Removed in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of Water, The Salt & Pepper. Let The Dressing Stand At Room Temperature For 15 Min. in A Large Bowl, Combine The Endive & Watercress. Drizzle The Dressing Over The Leaves And Toss To Coat. Divide Equally Among 4 Salad Plates & Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Salad Categories: Salads Servings: 2 2 c Torn Spinach Leaves 1 ts Olive Oil 2 c Torn Red Leaf Lettuce 1 ts Water 1/4 c Thinly Sliced Radishes 1 ts Dijon Mustard 1 tb White Wine Vinegar 1 ts Honey Combine Lettuce, Spinach Leaves & Radishes in A Large Bowl. Toss Well. Combine Vinegar, Oil, Water, Mustard & Honey. Stir Well. Drizzle Over Salad. Toss Well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach-Grapefruit Salad Categories: Salads Servings: 8 1 lb Fresh Spinach 2 c Peeled, Cubed Ripe Papaya 1 sm Head Radicchio, Separated 2 lg Pink Grapefruit, Peeled Into Leaves & Sectioned 2 tb Lemon Juice 2 md Oranges, 2 tb Vegetable Oil Peeled & Sectioned 1 ts Sugar 1/2 t. Pepper 1/2 md Onion Thin Onion Rings 1/4 ts Paprika, 1/8 t. Red Pepper Remove Stems From Spinach. Wash & Pat Dry On Paper Towels. Tear Into Bite-Size Pieces. Combine Spinach & Radicchio in A Large Bowl. Toss Well. Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in A Jar. Cover Tightly & Shake Vigorously. Add To Spinach Mixture, Tossing Gently. Add Papaya, Orange & Onion. Toss Gently. (Fat 3.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beet-Orange-Apple Salad Categories: Salads Servings: 4 1 1/2 lb Fresh Beets With Greens 1 tb Raspberry Vinegar (About 1 Bunch) 1/2 ts Sugar 1 lg Orange 1/4 ts Salt 2 Unpeeled Granny Smith 1 cl Garlic Minced Apples Thinly Sliced 2 tb Unsalted Sunflower Seeds 1 tb Olive Oil Toasted Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside. Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside. Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled. (Fat 6, Chol. 0) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bulgur Salad With Apples & Grapes Categories: Salads Servings: 6 1/2 c Bulgur (Health Food Store) 1 Celery Stalk 1/2 c Boiling Water 1 lg Red Apple Cored & Diced 2 tb Apple Juice 1/2 Carrot Grated 2 tb Lemon Juice 1 tb Minced Italian Parsley 1/8 ts Finely Grated Lemon Rind 1 c Red Seedless Grapes Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl; Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1 Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut The Celery Into Thin Slices On The Diagonal. Place The Bulgur, Celery, Diced Apple, Grated Carrot, Grapes & Parsley in A Serving Bowl And Toss Until Combined. Chill If Desired Before Serving. (0.5 Grams Fat, 4 Percent Cal. From Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus & Fennel Salad Categories: Salads Servings: 8 1 1/4 lb Fresh Fennel Peeled & Cut Crosswise 1 ts Grated Orange Rind Into 8 Slices 1/4 ts Salt 2 Pink Grapefruit, Each 1/8 ts Pepper Peeled & Cut Crosswise 1/4 ts Fennel Seeds Crushed Into 4 Slices 1/4 c Unsweetened Orange Juice 1 sm Purple Onion Sliced Rings 1 tb Olive Oil 1 sm Head Radicchio 1 Seedless Oranges, Each Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain, Reserving Liquid. Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture. (Fat 2. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Apple-Walnut Salad Categories: Salads Servings: 12 2 md Red Delicious Apples 1/2 ts Salt, 1/4 t. Pepper 1 md Granny Smith Apple 1/2 ts Curry Powder 1/3 c + 2 T. Lemon Juice 1/4 c Water Divided 1 tb Vegetable Oil 2 c Diced Celery With Leaves Boston Lettuce Leaves 2 tb Chopped Walnuts Core, Halve & Cut Each Apple Into 24 Slices. Do Not Peel. Combine Apples & 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A Bowl; Stir Well. Cover & Chill. To Serve, Line A Large Serving Platter With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around Apples. (Fat 2. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pear & Parsnip Salad Categories: Salads Servings: 6 3 c Diced Parsnips Honey-Yogurt Dressing (1 1/2 Lbs.) 3 md Size Firm, Ripe Pears 2 c Water 1 tb Lemon Juice 3 tb Thinly Sliced Green Onions Ground Black Pepper (Opt) Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover & Reduce Heat & Heat 5 Min. Drain & Rinse Under Cold Water. Drain Well.Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt Dressing in A Medium Bowl. Stir Well. Cover & Chill. Cut Pears in Half Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top Each With 1/2 C. Parnsip Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If Desired. (Fat 1.1, Chol. 1.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brady's Coleslaw Categories: Salads Servings: 6 1/4 c Currants 1/2 lg Pepper 1/4 c Low Cal. Mayonnaise 1/4 c Cider Vinegar 1/4 ts Celery Seeds 4 ts Low Cal. Mayonnaise 1/8 ts Pepper 1 tb Minced Onion 4 c Shredded Green Cabbage 2 ts Lemon Juice (About 10 Oz.) 2 ts Sugar 1/2 c Shredded Carrot (1 Medium) 1/4 ts Celery Seed 1/2 c Finely Slivered Green 1/8 ts Salt Pepper Pepper To Taste 1. in A Small Bowl Combine Cabbage, Carrot & Green Pepper.2. in A Small Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice, Sugar, Celery Seed, Salt (If Desired) & Pepper.Mixing Them Well & Pour Dressing Over Cabbage Mixture. Toss The Slaw And Chill It For At Least 2 Hours, Tossing It Again Just Before Serving. Dressing Is Excellent With Other Salads. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Calabacita Salad Categories: Salads Servings: 8 4 Ears Corn Cut From Cob Onions 1/4 c Water 2 tb Chopped Green Chiles 4 sm Zucchini (About 1 Lb.) 1/4 c Lime Juice 1/2 c Chopped Red Bell Pepper 2 tb Vegetable Oil 1/3 c Finely Chopped Green 1/2 ts Salt Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside. Cut Zucchini Into 1/4 in. Slices; Cut Each Slice Into Fourths. Add Zucchini & Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And Chill Several Hours. (Fat 3.9. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Cabbage & Cilantro Slaw Categories: Salads Servings: 6 1 lb Chinese Cabbage 1/4 c Lime Juice Finely Shredded 2 tb Vegetable Oil 3/4 c Thinkly Sliced Red Pepper 1/8 ts Salt 2 tb Finely Chopped Green Onions 1/8 ts Red Pepper Flakes 2 tb Finely Chopped Fresh 1 cl Garlic Sliced Cilantro Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. Cover & Chill Throughly. (Fat 4.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dilled Cucumber Salad Categories: Salads Servings: 4 8 oz Plain Low Fat Yogurt 2 tb Finely Chopped Green Onions 2 sm Cucumbers, Peeled, Seeded 1/4 ts White Pepper And Shredded 2 tb Minced Fresh Dill Spread Yogurt Thickly Over Several Layers Of Paper Towels; Cover With Another Layer Of Paper Towels. Let Stand 5 Min. Scrape Yogurt Into A Medium Bowl. Add Cucumbers, Green Onions, & Pepper; Stirring Well, Fold in Dill. Cover & Chill 1 Hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dilled Potato-Apple Salad Categories: Salads Servings: 4 4 sm Red Potatoes (About 1 md Unpeeled Red Apple 1/2 Lb.) Cut Into Thin Slices 2 c + 1 T. Water Divided 3 tb White Wine Vinegar 1/2 c (1/2 in. Pieces) Diagonal 1 tb Vegetable Oil Cut Snow Peas 1 ts Dillweed 1/2 c Chopped Celery 1/2 ts Sugar 2 tb Thinly Sliced Green Onions Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3.6, Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Shoestring Potato Salad Categories: Salads, Chinese Servings: 4 1 lb Medium Russet Potatoes, Onions Cut Into Julienne Strips 1 tb Rice Wine Vinegar 1/2 c Chopped Red Bell Pepper 2 ts Hoisin Sauce 1/4 c Finely Chopped Green 1 ts Sesame Seeds, Toasted Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately. (Fat 1.4. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Vegetable Salad Categories: Salads, Oriental Servings: 8 1 cn (20 Oz.) Unsweetened 1 1/4 c Diagonally Sliced Pineapple Chunks Undrained Carrots 2 tb White Wine Vinegar 1 1/2 ts Sesame Seeds 2 tb Low Sodium Soy Sauce 1 bn Watercress 1 ts Sesame Oil 2 md Size Red Bell Peppers 1/2 ts Minced Gingerroot Cut Into 1/2 in. Strips 1/2 lb Snow Peas Trimmed Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small Bowl. Stir Well, Cover & Chill. Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside. Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min. Rinse With Cold Water; Drain & Set Aside. Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill. To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat 1.3 Grams.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snow Pea & Pear Salad Categories: Salads, Chinese Servings: 4 1/4 c Plain Yogurt 8 Radicchio Leaves 2 tb Pineapple Juice 3 Green Onions, Thinly Sliced 1/2 ts Sugar 2 tb Chopped Walnuts Toasted 1 lg Firm, Ripe Pear 20 Snow Peas Divided 1 ts Lime Juice Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside. Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well. Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices. Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green Onions & Walnuts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach-Radiccho Salad Categories: Salads Servings: 4 1/4 lb Radicchio, Washed 1/4 c Red Wine Vinegar 1/2 lb Fresh Spinach Washed & 2 tb Lemon Juice Torn 1 tb + 1 1/2 t. Olive Oil 1/2 c Thinly Sliced Mushrooms 1/4 ts Freshly Ground Pepper 1 Sweet Red Pepper Thinly 1 tb + 1 t. Grated Parmesan Sliced Cheese 8 Pitted Black Olives, Sliced Combine Radicchio, Spinach, Mushrooms, Red Pepper & Olives in Individual Salad Bowls. Cover & Chill Until Serving Time. Combine Vinegar, Lemon Juice, Olive Oil & Pepper in A Glass Jar; Cover & Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each Salad With 1 t. Parmesan Cheese Before Serving. Fat 7.6. Chol. 1. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Winter Vegetable Salad Categories: Salads Servings: 8 1/2 lb Fresh Kale 1/2 c Plain Low Fat Yogurt 4 md Leeks (About 1 Lb.) 2 cl Garlic Minced 1/2 lb Carrots, Diagonally 1/2 ts Salt Sliced 1/4 ts Pepper 1/3 c Thinly Sliced Green Onion 2 tb Red Wine Vinegar Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil; Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale, Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cumin Crusted Chicken Salad Categories: Salads, Chicken Servings: 4 1/4 c Chopped Tomato 1 ts Pepper 3 tb Peeled, Chopped Cucumber 4 (4 Oz. ) Chicken Breasts 3 tb Chopped Green Pepper Boned And Skinned 1 tb Chopped Purple Onion 1 tb Red Wine Vinegar 1 sm Jalapeno Pepper Chopped Cherry Tomatoes (Optional) 1 tb Ground Cumin Fresh Basil (Optional) Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Chicken & Mango Salad Categories: Salads Servings: 4 2 qt Water 1 ts Curry Powder 4 (4 Oz.) Boneless, Skinned 1/8 ts Salt Chicken Breasts 1/2 ts Pepper 3/4 c Plain Yogurt 1 c Peeled Cubed Mango, Papaya 1 tb Lime Juice OR Pineapple 1 tb Honey 4 Lettuce Leaves Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruited Chicken Salad Categories: Salads Servings: 6 2 c Cooked Diced Chicken OR 1 c Orange Sections Turkey 1/2 c Halved Green Grapes 2 tb Soy Sauce 2 c Chopped Celery 1 c Diced Apples Lettuce Leaves Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice. Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce Leaves. Spoon Dressing Over Salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingered Chicken Salad Categories: Salads Servings: 4 2 c Cubed Cooked Chicken Breast 2 tb Finely Minced Ginger 1/2 c Sliced Scallions 1 tb Oil 1 c Snow Peas, Julienned 1/2 ts Oriental Sesame Oil (Opt) 1 c Bean Sprouts 1/3 c Lemon Juice 1 c Thinly Sliced Mushrooms 1 cl Garlic Finely Minced 2 tb Low Sodium Soy Sauce 1 bn Watercress (Garnish) Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It. (6.2 Grams Fat, 29 Percent Cal. From Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chicken & Apple Salad Categories: Salads, Chicken, Microwave Servings: 4 1/2 ts Paprika 3 c (1/2 in.) Cubes Unpeeled 1/4 ts Pepper Granny Smith Apples (1 Lb.) 4 (4 Oz.) Boned, Skinned 1/2 c (2 Oz.) Gorgonzola Chicken Breast Halves, Cut Cheese Divided Into Bite Size 2 ts Minched Shallots 3 tb Unsweetened Apple Cider 2 tb White Wine Vinegar 1 c Diagonally Sliced Carrots 4 c Torn Fresh Spinach Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. 76.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Pasta Salad Categories: Salads, Pasta, Mexican Servings: 4 4 (3 Oz.) Boneless Skinned 1/4 c Green Onions Chicken Breasts 1 lg Jalapeno Pepper Chopped 1 ts Ground Cumin 1 cl Garlic 1 ts Vegetable Oil 6 oz Uncooked Fettucine 1/2 c Water 1/2 c Shredded Zucchini 1/4 tb Chili Powder 1/4 c Sliced Black Olives 1/2 ts Chicken Bouillon Granules 2 tb Chopped Tomatoes 1 sm Ripe Avocado Chopped Fresh Cilantro Leaves 1 c Fresh Cilantro (Optional) 3 tb Lime Juice Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet; Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water & Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill Chicken. Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat & Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado, Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth. Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss Well. Place in Center Of A Serving Platter. Arrange Zucchini Around Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips & Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish With Fresh Cilantro Leaves If Desired. (Fat 13.1. Chol. 54.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Chicken Salad Categories: Salad, Oriental, Chicken Servings: 8 1 (4 1/2 Lb. ) Fryer 1 1/2 tb Low Sodium Soy Sauce 1 c Sliced Gingerroot 1 tb Lime Juice 3 Stalks Celery, Diagonally 1 cl Garlic Minced Sliced 6 Green Onions Sliced 4 oz Uncooked Rice Noodles 1/2 c Sliced Radishes 2 tb Vegetable Oil 3 Carrots Diagonally Sliced Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles According To Package Directions. Drain Well. Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve. About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Chol. 57.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rosemary Turkey Salad Categories: Salads, Poultry Servings: 2 1/4 c Low Cal. Mayonnaise 1 lg Granny Smith Apple OR 1/4 c Chopped Fresh Parsley Red Bartlett Pear, Cored 1 tb Fresh Rosemary Leaves And Shredded 1/8 ts White Pepper 2 lg Leaf Lettuce Leaves 1 1/2 c Cooked Turkey 1 c Alfalfa Sprouts Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto Each Plate & Serve Immediately. (Fat 11.2. Chol. 68.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tarragon Chicken Salad Categories: Salads, Chicken Servings: 8 1 (4 1/2 Lb. ) Fryer 2 c Water 1/2 c Dry White Wine OR 3/4 lb Small New Potatoes Vermouth Quartered 2 tb Minced Shallots 1 lb Fresh Green Beans 1 tb Chopped Fresh Tarragon 1 tb Safflower OR Other OR 1 t. Dried Tarragon Vegetable Oil Crushed 1/8 ts Salt 1/8 ts Salt 1/8 ts Pepper 1/8 ts Pepper 1/2 sm Purple Onion Cut Into 1 1/2 c Plain Yogurt Thin Strips Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture. About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6. Chol. 88.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Salad Categories: Salads, Seafood Servings: 4 8 oz Frozen Crab Meat 1/4 c Sliced Green Onion Defrosted 1/2 c Sliced Water Chestnuts 5 oz Fozen Cut Asparagus, Lettuce Leaves Defrosted Parsley Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal. Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce Leaves. Garnish With Parsley. (Makes 2 1/2 Cups, Each Serving 1/2 C.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crunchy Tuna Salad Categories: Salads, Seafood Servings: 2 1 cn (6 1/2 Oz.) Can Solid 1/2 c Shredded Carrots White Tuna Packed in Water, 1/4 c Sliced Green Onions Drained & Flaked 1/4 c Low Cal. Mayonnaise 1 cn (8 Oz.) Water Chestnuts 1 tb Dijon Mustard Drained & Chopped 1 ts Soy Sauce 1 c Chopped Celery 1/4 ts Pepper in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Place Of Mayonnaise.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Everyday Salad Dressing Categories: Dressings Servings: 1 1/2 c Rice Vinegar 1 Garlic Clove Minced 2 tb Vegetable Oil OR Olive Oil 1/4 ts Dillweed OR Basil 1 tb Soy Sauce 1/8 ts Pepper 1 tb Water Low Calorie Sweetener To 1/2 ts Dijon Mustard Taste In Medium Jar With Lid, Combine All Ingredients. Shake Vigorously Until Well Blended. Store in Refrigerator Until Ready To Use. Makes 3/4 Cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey-Yogurt Dressing Categories: Dressings Servings: 1 1/4 c Firm Tofu Drained 1/2 ts Ground Cumin 2 tb Lemon Juice 1/4 ts Salt 2 tb Honey 1/4 c Plain Yogurt Combine All Ingredients Except Yogurt in Food Processor. Cover & Process Until Smooth. Place in A Bowl. Add Yogurt, Stirring Well. Cover & Chill. (Fat 0.3, Chol. 0) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Walnut Vinaigrette Categories: Dressings Servings: 1 1 c Canned No Salt Chicken 1 ts Dijon Mustard Broth 1/4 ts Sugar 2 tb Walnut Oil 1/8 ts Pepper 2 tb Balsamic Vinegar 2 cl Garlic Minced 2 tb Sherry Vinegar Bring Chicken Broth To A Boil in A Small Saucepan. Cook About 6Min. OR Until Reduced To 2/3 C. Combine Chicken Broth & Remainingingredients in A Jar; Cover Tightly & Shake Vigorously. Cover & Chill. (Fat 1.7. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crimson Slaw Categories: Salads Servings: 6 1/4 c Vegetable Oil 1 c Chopped Cauliflower 1/4 c Tarragon OR White Wine 1 c Shredded Carrot Vinegar 1 c Shredded Red Cabbage 1 tb Lemon Juice, 1/2 t. Pepper 1/4 c Chopped Green Pepper 1 ts Sugar, 1 t. Dried Dillweed 1/4 c Chopped Fresh Parsley 1 ts Dried Basil, 1 t. Tarragon 1/4 c Chopped Green Onions Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil& Tarragon in A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover & Chill. Use A Slotted Spoon To Serve. (Fat 7. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Burritos Categories: Mexican, Vegetarian Servings: 4 1 cn (16 Oz.) Light Red Kidney 1/8 ts White Pepper Beans Drained 1/2 c Frozen Whole Kernel Corn, 1 ts Vegetable Oil Thawed & Drained 1/2 c Chopped Onion 4 (8 Inch) Flour Tortillas 1/2 c Diced Red OR Green Pepper 3/4 c (3 Oz.) Shredded 1 cl Garlic Minced Cheddar Cheese 3/4 ts Ground Cumin 1 c Commercial Medium Salsa 1/2 ts Ground Coriander Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well. Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm. (About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Hot Black Beans & Tomatoes Categories: Vegetables, Side dish Servings: 8 Cooking Spray 2 cn (15 Oz.) Cans Black Beans 1 ts Olive Oil & Drained 3 cl Garlic Minced 1/2 ts Ground Red Pepper 2 cn (14 1/2 Oz.) No Salt 1/4 ts Fresh Cilantro Whole Tomatoes Drained Chopped Fresh Cilantro & Chopped (Opt.) Coat A Large Nonstick Skillet With Cooking Spray. Add Olive Oil & Place Over Medium Heat Until Hot. Add Garlic. Saute Until Tender. Add Chopped Tomatoes; Reduce Heat & Cook Uncovered 6 Min. OR Until Mixture Is Slightly Thickened. Stir in Beans, Red Pepper & Cilantro. Cover & Cook 5 Min. OR Until Thoroughly Heated. Garnish With Fresh Cilantro If Desired. Serve Over Rice. (Fat 1 G.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basil Broccoli Terrine Categories: Vegetables, Side dish Servings: 8 4 1/2 c Coarsely Chopped 2 ts Lemon Juice Fresh Broccoli 1/2 ts Dried Basil 1/2 c Water 1/4 ts Salt 4 Egg Whites 1/8 ts Pepper 2 Egg Yolks 12 Cherry Tomatoes Halved 1 tb Grated Parmesan Fresh Basil Leaves (Opt) Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover, Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks, Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min. OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish; Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1 Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water; Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife; Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates. Granish With Cherry Tomato Halves & Basil Leaves. (Fat 3.2. Chol. 137.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Strudel Categories: Vegetables, Side dish Servings: 7 4 c Finely Chopped Green 1/4 c + 2 T. Low Fat Sour Cream Cabbage 1 ts Prepared Mustard 1/4 c Chopped Onion 8 Sheets Frozen Phyllo 1 1/2 c Peeled, Chopped Apples Pastry Thawed 1/3 c Chopped Pitted Dates 1 ts Melted Margarine Coat A Large Nonstick Skillet With Cooking Spray. Place Over Mediumheat Until Hot. Add Cabbage & Onion; Cover & Cook 5 Min. Combine Cabbage Mixture, Apples & Dates in A Large Bowl. Combine Sour Cream & Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set Aside. Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking Spray; Placing One On Top Of The Other. Spoon Cabbage Mixture Lengthwise Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon Longest Side & A 3/4 Inch Border On Shorter Sides. Starting With The Longest Side, Roll Up Jellyroll Fashion, & Place, Seam Side Down, Diagonally On A 15 X 10 X 2 Inch Jellyroll Pan Coated With Cooking Spray; Tuck Ends Under. Brush With Margarine. Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across Top. Bake At 400 F. For 45 Min. Let Stand 10 Min. Before Serving. Good Served With Pork. (Fat 3.6. Chol. 5.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Carrots Categories: Vegetables Servings: 8 5 c Sliced Carrots 1/4 ts Salt 1/3 c Water 1/8 ts Pepper 1 tb Cornstarch 1 tb + 1 t. Margarine 1/4 c Unsweetened Orange Juice 2 ts Chopped Fresh Parsley Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat 20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid, Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until Thickened. Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving Plates. Sprinkle With Parsley. (Fat 2. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Eggplant Parmigiana Categories: Italian, Vegetables Servings: 6 1 ts Olive Oil 1 Bay Leaf 1 1/2 c Minced Onions 1/4 ts Salt 2 cl Garlic Minced 1 (3/4 Lb.) Unpeeled Eggplant 3 md Unpeeled Tomatoes (About Cut Into 12 (1/2 in.) 1 1/2 Lb.) Quartered Slices 1/2 ts Oregano 1 Egg White Slightly Beaten 1/2 c Dry Breadcrumbs 1/2 c Grated Parmesan 1/8 ts Pepper Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Potato Salad Categories: Greek, Vegetables Servings: 6 1 1/2 lb Round Red OR White 1/4 c Plain Low Fat Yogurt Potatoes 2 tb Crumbled Feta Cheese 5 c Water 1/4 ts Dried Oregano, Purple Onion Rings 1/8 ts Dried Rosemary Crushed 1/2 c Coarsely Chopped Cucumber 1/8 ts Pepper 5 Cherry Tomatoes, Halved 4 Ripe Olives 1 sm Clove Garlic 1 tb Chopped Fresh Parsley Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt &Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley, Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol. 5.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Lemon Potatoes Categories: Vegetables, Side dish Servings: 4 2 md Russet Potatoes Halved 1 1/2 ts Reduced Sodium Lemon- Lengthwise Pepper Seasoning 1/2 c Low Cal. Margarine, Melted 1/8 ts Garlic Powder 2 tb Lemon Juice Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife. Cover Skinside With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 Min. Turn Potatoes & Baste With Remainingmargarine Mixture. Grill 10 Min. (Fat 7.4. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Potato Patties Categories: Vegetables Servings: 8 1 lb Round OR Long White 1/2 ts Dried Thyme Potatoes 1/4 ts Salt 3 c Water 1/8 ts Garlic Powder 1/4 c Low Fat Cottage Cheese 1 sm Onion Grated 1 tb Minced Fresh Parsley 2 Egg Whites Mixed Thoroughly 1/2 ts Rubbed Sage 1/2 c Wheat Germ 1/2 ts Dried Rosemary Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover & Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl. Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking Spray. Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15 Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden Brown.Serve Immediately. (Fat 1.8. Chol. 35.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Potato Wedges Categories: Vegetables Servings: 6 3 md Unpeeled Baking Potatoes 1/2 ts Salt (About 1 3/4 Lb.) 1/4 ts Pepper 1 tb + 1 t. Olive Oil 1/2 ts Dried Rosemary Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl. Cover With Cold Water. Let Stand 30 Min. Drain. Pat Wedges Dry With Paper Towels. Toss Wedges With Olive Oil. Place Skin Side Down On A Baking Sheet Coated With Cooking Spray. Combine Salt, Dried Rosemary & Pepper. Sprinkle Mixture Evenly Over Wedges. Bake At 400 For About 1 Hour OR Until Wedges Are Tender & Browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Acorn Squash Rings Categories: Vegetables Servings: 12 2 md Acorn Squash Equal. 1/2 c Unsweetened Orange Juice 2 tb Light Corn Syrup 1/4 c Firmly Packed Brown Sugar 2 tb Oleo OR Brown Sugar Twin To 1 ts Grated Lemon Rind Cut Each Squash Crosswise Into 6 (1/4 Inch Thick) Slices. Discard Seeds & Membrane. Arrange Slices in A 13 X 9 X2 Inch Baking Dish Coated With Cooking Spray. Pour Orange Juice Over Squash & Bake At 350 For 30 Min. Combine Brown Sugar, Corn Syrup, Oleo & Lemon Rind in A Small Non- Aluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 2 To 3 Min.,Stirring Constantly. Brush Sugar Mixture On Squash & Bake, Uncovered,An Additional 15 Min. OR Until Tender, Basting Occasionally. (Fat 2. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shredded Yellow Squash Categories: Vegetables Servings: 4 1 lb Yellow Squash, Coarsely 1/4 ts Dried Oregano Shredded 1/8 ts Garlic Powder 1 ts Margarine 1/8 ts Chicken Bouillon Granules Combine All Ingredients in A 1 1/2 Quart Casserole. Cover & Microwaveat High For 2 To 3 Min. OR Until Vegetables Are Crisp Tender & Mixture Is Throughly Heated, Stirring After 1 1/2 Min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet 'N' Sour Squash Medley Categories: Vegetables Servings: 6 1 c Firmly Packed Brown Sugar Horizontally & Cut Into 1 ts Mustard Seeds Wedges 1 Stick Cinnamon 1/4 lb Green Beans, Cut Into 4 Whole Cloves 1 in. Pieces 1 c White Wine Vinegar 1 sm Zucchini Sliced 3 Lemon Slices 1 sm Yellow Squash, Halved 1 md Tomato Cut Into Wedges Lengthwise & Sliced 1 md Pattypan Squash, Sliced 1 Green Onion Chopped Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min. Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices & Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The Refrigerator. (Fat 0.1. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Tie Tomatoes Categories: Vegetables Servings: 8 1/4 c Plain Low Fat Yogurt Lettuce Leaves 2 tb Low Cal. Mayonnaise 1 tb + 1 t. Black Caviar, 1/4 ts Onion Powder Rinsed And Drained 4 sm Tomatoes, Halved Crosswise Combine Yogurt & Mayonnaise & Onion Powder in Small Bowl. Mix Well. Cover And Chill At Least One Hour. Arrange Tomato Halves On Lettuce Lined Plates And Top Each With 1 t. Yogurt Mixture & 1/2 t. Caviar. (Fat 1.7. Chol 15.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basil-Vegetable Saute Categories: Vegetables Servings: 4 4 Green Onions, Cut Into 3 1 md Size Red Bell Pepper In. pieces Cut Into 1/4 in. Strips. 1 md Zucchini, Cut Into 3 X 1/4 1 tb Vegetable Oil In. Strips 1 cl Garlic Minched 1 md Size Green Pepper, Cut 1 tb Finely Chopped Fresh Basil Into 1/4 in. Strips Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High Heat Until Hot. Add Garlic; Stir Fry 1 Min. Add Reserved Vegetables; Stir Fry 2 Min. Add Basil. Cover & Reduce Heat. Cook 2 Min. Serve Immediately. (Fat 3.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brussel Sprouts Categories: Vegetables Servings: 2 12 md Size Fresh Brussel 1 tb Margarine Sprouts 1/8 ts White Pepper (Fat 5.9. Chol. 0.) Wash Brussel Sprouts & Discard Discolored Leaves. Cut Off Stem Ends & Slash Bottom Of Each Sprout With A Shallow X. Place Sprouts in A Small Amount Of Boiling Water; Cover, Reduce Heat & Simmer 10 Min. OR Until Tender. Drain & Cool Slightly. Slice in Half Vertically. Melt Margarine in A Small Saucepan. Cook Over Medium Heat Until Browned. Pour Over Brussel Sprouts; Toss Gently To Coat. Sprinkle With Pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Vegetable Packets Categories: Vegetables Servings: 4 1 1/2 c Sliced Mushrooms 1/2 ts Dried Basil 1 c Cauliflower Flowerets 1/4 ts Salt 1 c Broccoli Flowerets 1/4 ts Pepper 1 c Thinly Sliced Carrots 1 tb + 1 t. Low Calorie 1 sm Onion Thinly Sliced Margarine Divided Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl; Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4 (18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The Pyramid Wrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape; Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat Circulation & Expansion. Repeat Procedure For Other Packets. Grill Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender. (Fat 2.8 Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Vegetable Kabos Categories: Vegetables, Barbeque Servings: 4 1/2 c Low Cal. Italian Salad 1 1/2 in. Pieces Dressing 8 sm Boiling Onions 1 ts Dried Basil 8 Cherry Tomatoes 1 tb Minced Fresh Parsley 8 md Size Mushrooms 1 md Size Yellow Squash 2 c Hot Cooked Brown Rice (About 1 Lb.) Cut Into Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing Mixture Frequently. 163 Cal. Per 2 Kabobs & 1/2 C. Rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatless Chili Categories: Chili, Vegetarian Servings: 8 2 c Dried Kidney Beans 2 tb Oil, 2 1/2 T. Flour (5-6 C. Cooked) 2 tb Chili Powder 2/3 c Chopped Onion 1 tb Ground Cumin 1 cl Garlic Minced 1/4 ts Garlic Powder 1 Bay Leaf 1/2 ts Salt 1 cn (6 Oz.) Tomato Paste 1/8 ts Pepper 1. Place Dried Beans in Water & Soak Overnight. Change Water. Add Water 3 OR 4 Times The Volume Of Beans. Simmer For 3 Hours & Drain. 2. Combine Beans, 6 Cups Water, 1/3 C. Chopped Onion, Minced Garlic, Bay Leaf & Tomato Paste & Simmer 2 Hours.3. Heat Oil in A Separate Pan, Gradually Stir in Flour, Chili Powder, Cumin, 1/3 C. Onion & Garlic Powder. Heat 5 Min.4. Stir Into Beans & Cook 1 Hour Until Beans Are Soft & Chili Is Thickened.5. Add Salt & Pepper.6. May Be Served Over Rice OR With Tortillas If Desired. (Fat 4.5 Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shoestring Jicama Categories: Vegetables, Mexican Servings: 4 Vegetable Cooking Spray In. Strips 2 ts Vegetable Oil 2 tb Chopped Red Bell Pepper 1 cl Garlic Crushed 1/8 ts Paprika 3/4 lb Jicama Peeled, Thinly 1/8 ts Salt Sliced & Cut Into 2 X 1/4 1/8 ts Pepper Coat A Medium Skillet With Cooking Spray. Add Oil. Place Skillet Over Medium High Heat Until Hot. Add Garlic, Jicama & Bell Pepper. Sprinkle With Paprika, Salt & Pepper. Saute Mixture 5 Min., Stirring Constantly. Serve Immediately. (Fat 2.5 Chol. O.) (Looks & Tastes Like Hash Brown Potatoes. Very Good.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Fried Vegetables Categories: Vegetables, Oriental Servings: 6 1 tb Low Sodium Soy Sauce 1 ts Vegetable Oil 1 tb Oyster Sauce 2/3 c Chopped Green Onions 1 ts Dry White Wine 3 cl Garlic Minced 1/2 tb Sesame OR Vegetable Oil 1 lg Carrot in Julienne Strips 1/4 ts Pepper 1 cn 8 Oz. Sliced Water Chestnut 6 Dried Shiitake Mushrooms Drained 1/2 c Hot Water 1/2 lb Fresh Snow Peas Trimmed Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper. Mix Well & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15 Min. Drain. Remove & Discard Stems. Thinly Slice Caps. Set Aside. Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot. Add Oil. Add Green Onions, Garlic & Carrot; Stir Fry 2 Min. Add Reserved Mushrooms, Celery, Water Chestnuts & Snow Peas. Stir Fry 2 To 3 Min. OR Until Vegetables Are Crisp-Tender. Add Reserved Soy Sauce Mixture; Stir Fry 30 Seconds. Serve Immediately. (Fat 1.4. Chol. 4.0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Burgers Categories: Vegetarian Servings: 8 1 Onion Finely Chopped 1/2 c Fine Dry Bread Crumbs 24 oz Tofu, Crumbled & Cool 2 tb Worcestershire Sauce 2 c Water 1/8 ts Pepper 1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove From Heat & Cool.2. Mix Onion With Rest Of Ingredients & Form Into 8 Patties.3. Heat A Nonstick Skillet & Coat With Cooking Spray.4. Add 4 Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side.Repeat With Remaining Patties. (Fat 3.9. Chol. 0. Per Patty.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tossed Snow Peas & Zucchini Categories: Vegetables Servings: 2 1/2 c Fresh Snow Peas Cut Into 1 tb Minced Shallot 1 Inch Diagonal Pieces 1 1/2 ts Red Wine Vinegar 1 sm Zucchini, Thinly Sliced 1 ts Safflower 0R Vegetable Oil 2 Cherry Tomatoes, Quartered 1/8 ts Pepper 1 tb Pine Nuts Toasted Place Peas in A Vegetable Steamer Over Hot Water. Cover, Steam 2 Min. OR Until Crisp Tender. Drain & Rinse Under Cold Water. Combine Peas, Zucchini, Tomatoes & Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil & Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables & Toss Gently To Mix Well. Cover & Chill Thoroughly. (Fat 6. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mystery Bread Categories: Breads Servings: 3 2 tb Dry Yeast OR 2 Pre- 1/2 ts Cinnamon Measured Packages 1 ts Honey 1/4 c Nonfat Dry Milk 1 ts Oleo + 1/2 t. For Bowl 2 ts Aniseed Crushed 1/2 c Each Whole-Wheat Flour And 5 1/2 c Unbleached Flour Buckwheat Flour 1/2 c No Sugar Apple Juice 1/2 ts Unsalted Corn Oil 3/4 c Unsweetened Pinapple Juice Margarine For Pans OR 1 1/4 c Water Use Spray 2 ts Freshly Grated Orange Rind Preheat Oven To 375 F. 5O Cal. Per 3/8 Inch Slice (Fat 0.5. Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk, Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices, Water, Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To 115 F.) Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With Plastic Wrap & Let Stand For 10 Min. 3. Add Whole-Wheat Flour, Buckwheat Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time, Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up & Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If Necessry, To Make A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until Doubled in Bulk. (About 1 Hour 15 Min.) 5. Punch Dough Down. Transfer To Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For 5 Min. 6. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold. Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in.) Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise At Room Temperature Until Doubled in Bulk. (About 1 Hour.) 7. Gently Remove Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From Pans. Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves Should Be Crispy & Golden Brown. Let Cool Thoroughly Before Slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Hush Puppies Categories: Breads Servings: 24 2/3 c Yellow Cornmeal 1/3 c Skim Milk 1/3 c Flour 1 tb Vegetable Oil 1 ts Baking Powder 1/8 ts Pepper 1/2 ts Salt 1 Egg Beaten 1/2 c Minced Onion Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Tortilla Melts Categories: Mexican, Vegetables Servings: 6 1 cn (15 Oz.) Black Beans, 1/4 c (3 Oz.) Shredded Rinsed & Drained Cheddar 1/2 ts Chili Powder Fresh Salsa 6 (6 in.) Corn Tortillas 2 cn (4 Oz.) Chopped Green 1/4 c Minced Cilantro Chiles Undrained 1 Lime Cut Into 6 Wedges Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese. Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa. 197 Cal. Per Tortilla & 2 T. Salsa. (Fat 6.2. Chol. 15.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Pita Salad Sandwiches Categories: Sandwiches Servings: 4 1 md Tomato Chopped Coarsely 1/4 c Low Cal. Italian Salad 1/2 c Sliced Cucumbers Dressing 1/2 c Alfalfa Sprouts 1/2 c (2 Oz.) Shredded Swiss 1/4 c Chopped Sweet Red Pepper 2 Whole Wheat Pita Bread 1/4 c Chopped Green Pepper Rounds Cut in Half 1/4 c Celery Crosswise 1/8 tb Coarsely Ground Pepper Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately. (Fat 4.6. Chol. 14.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Vegetable Sandwiches Categories: Sandwiches, Vegetarian Servings: 4 1/4 c Low Fat Cottage Cheese 1 Green Onion Chopped 1 Carrot Shredded 1/2 ts Dried Basil 1/2 c Chopped Mushrooms 4 Slices Whole Wheat Bread 1/2 c Alfalfa Sprouts Toasted 1/4 c Chopped Celery 4 (2/3 Oz.) Slices Low-Fat 1/4 c Chopped Radishes Process American Cheese Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green Onion & Basil in A Medium Bowl. Spoon 1/2 C. Cottage Cheesemixture Onto Each Toast Slice, Spreading Gently To Cover. Cut Each Cheese Slice Into 4 Triangles; Arrange Over Cottage Cheese Mixture. Broil 4 To 6 Inches From Heat OR Until Cheese Melts. (Fat 2.5. Chol. 2.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Delicious Grill Categories: Sandwiches Servings: 4 1 c (4 Oz.) Shredded Cheddar Cored & Thinly Sliced, Cheese, Divided Divided 4 Slices Reduced Calorie 4 tb Finely Chopped Green Whole Wheat Bread Toasted Onions, Divided. 1 Golden Delicious Apple, Sprinkle 2 T. Cheese On Each Slice Of Bread; Arrange Apple Slices Evenly Over Cheese. Broil 5 To 6 Inches From Heat Until Cheese Melts. Sprinkle Each Sandwich With 1 T. Green Onions & 2 T. Additonal Cheese. Broil Unitl Cheese Melts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Turkey Sandwiches Categories: Sandwiches Servings: 6 1 md Onion Thinly Sliced Monterey Jack Cheese 2 tb Oleo 6 (1/2 in. Thick) Slices 3 tb Flour Italian Bread Toasted 1/8 ts Red Pepper 12 (1/2 Oz.) Slices Turkey 1/2 ts Chicken Bouillon Granules Breast 1/2 c Water 12 Thin Slices Tomato 1/2 c Skim Milk Freshly Ground Black 1/2 (2 Oz.) Cup Shredded Pepper Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap& Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once. Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To Oleo; Stir Well. Gradually Add Bouillon Granules, Water & Milk, Stirring Well. Microwave Uncovered At High 2 1/2 To 3 1/2 Min. OR Until Mixture Is Thickened, Stirring Every Min. Add Cheese To The Mixture, Stirring Until Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A 12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2 Turkeyslices & 2 Tomato Slices. Top With Onion; Spoon Remaining Sauce Over Tomatoes. Microwave, Uncovered, At High 2 1/2 To 3 1/2 Min. OR Until Thoroughly Heated. Sprinkle With Black Pepper. Serve Warm.(Fat 8.1. Chol. 28) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pita Pesto Pizzas Categories: Pizza Servings: 2 2 cl Garlic 1 tb Lemon Juice 1/2 c Lightly Packed Parsley 2 (6 Inch) Whole Wheat Pitas 4 c Torn Spinach 1 c Chopped Red Bell Pepper 1/2 c Grated Parmesan 1/2 c (2 Oz.) Shredded Part- 1 1/2 tb Dried Whole Basil Skim Mozzarella Cheese Position Knife Blade in Processor. Drop Garlic & Parsley Through Food Chute With Processor Running; Process 15 Seconds OR Until Minced. Add Spinach, Parmesan, Basil & Lemon Juice; Process 30 Seconds. Scrape Bowl With Rubber Spatula & Process An Additional 30 Seconds OR Until Smooth. Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior Of Each Pita Round. Top With Bell Pepper & Cheese. Bake At 450 For 5 Min. OR Until Cheese Melts. Serve Warm. (Fat 11.9, Chol. 33) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Pizza Categories: Pizza Servings: 6 3 Pita Breads, Split 1 lb Tofu, Pressed Into Six Rounds 1/2 lb Fresh Mushrooms Sliced 1 1/2 c Tomato & Garlic Sauce, 1/2 c Chopped Green Pepper Drained 1 1/2 tb Grated Parmesan Preheat Oven To 375 F. Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic Sauce. Crumble Tofu Over Each Pizza Crust. Top With Green Pepper & Mushrooms. Sprinkle With Cheese. Bake 15 Min. (Fat 6.6. Chol. 1.0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Tacos Categories: Vegetarian Servings: 6 12 oz Tofu Drained 1/2 pk Taco Seasoning Mix 1/2 c Cooked Brown Rice 6 Corn Tortillas 1/2 Green Pepper Chopped 1/2 c Chopped Tomato 1/4 c Catsup 1/2 c Chopped Onion 1/2 ts Salt 1 1/2 c Shredded Lettuce Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing Throughly. Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce. Season With Hot Sauce If Desired. (Fat 3. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Tostadas Categories: Poultry, Mexican Servings: 6 6 (6 in.) Flour Tortillas 1 ts Dried Oregano 1/2 lb Ground Turkey 1/2 ts Thyme 1/4 c Minced Onion Dash Of Hot Sauce 2 cl Garlic Minced 1/4 c + 2 t. Mozzarella Cheese 1 Jalapeno Pepper, Seeded & (1 1/2 Oz.) Minced 1/4 C +2 T. Plain Low Fat Yogurt 1 cn (8 Oz.) Tomato Sauce Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until Crisp. Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano, Thyme & Hot Sauce; Stir Well. Simmer 10 Min. OR Until Thickened. Spread About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla; Spinkle Each With 1 T. Mozzarella Cheese. Broil 8 Inches From Heat Until Cheese Melts. Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With Jalapeno Pepper Slices If Desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Hummus Sandwiches Categories: Sandwiches, Vegetarian Servings: 8 1/2 c Finely Chopped Green 1/2 ts Mint Flakes Onions 1 cn (15 Oz.) Garbanzo Beans 1/2 c Finely Chopped Green (Rinsed & Drained) Pepper 4 (6 Inch) Whole Wheat Pita 3 tb Chopped Fresh Parsley Bread Cut in Half Crosswise 1 tb Sesame Seeds 1/2 c (2 Oz.) Monterey Jack 1 tb Low Cal. Mayonnaise Cheese 1/2 ts Oregano 1 md Tomato, Cut Into 8 1/2 ts Garlic Powder (1/4 Inch) Slices 1/8 tb Red Pepper 2 c Alfalfa Sprouts Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This Mixture & Garbanzo Beans in Processor. Process 1 Min. OR Until Smooth. Spoon About 1/4 Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T. Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato Slices in Half. Open Sandwiches & Place 2 Tomato Slice Halves & 1/4 C. Alfalfa Sprouts Into Each Sandwich Half. Serve Immediately. (Fat 4.9. Chol. 6) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Angel Hair Pasta With Pimiento Categories: Pasta, Rice Servings: 4 1 ( 4 Oz.) Jar Sliced 1 tb Chopped Chives Pimientos Undrained 1 ts Olive Oil 1/4 lb Fresh Angel Hair Pasta Dash Of Garlic Powder 2 tb Grated Parmesan Cheese Drain Pimiento, Reserving 1 t. Juice; Set Aside. Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec. OR Until Tender But Still Firm. Drain Well; Place in A Warm Serving Bowl With Pimientos, 1 t. Pimiento Juice, Cheese, Chives, Olive Oil & Garlic Powder. Toss Well To Coat Before Serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Filled Manicotti Categories: Italian, Chicken Servings: 4 3 (4 Oz.) Boned, Skinned 3 tb Water Chicken Halves, Diced 1 ts Oil 1 1/2 ts Curry Powder 1/2 ts Hot Sauce 1 1/2 ts Paprika 1 1/2 c Sliced Green Onions 1/4 ts Salt 1 tb Flour 1/4 ts Pepper 1/2 ts Ground Cumin 2 cl Garlic 8 Manicotti Shells 1/4 ts Chicken Bouillon Granules 8 oz Plain Yogurt 1/2 c Hot Water 1 c Chopped Tomatoes Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pasta Italiana Categories: Italian, Pasta Servings: 4 2 qt Water 1/8 ts Pepper 1/2 c Dry White Wine 2 tb Lemon Juice 4 (4 Oz.) Boneless, Skinned 4 oz Uncooked Rigatoni Pasta Chicken Breasts 1 tb Olive Oil 4 cl Garlic 1 md Size Red Pepper Julienne 3 tb Thinly Sliced Basil 4 Ripe Olives Thinly Sliced 1/8 ts Salt Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Manicotti Categories: Italian Servings: 4 1 md Eggplant (1 Lb. About) Vegetable Cooking Spray 2 cl Garlic Sliced 3 c Tightly Packed Fresh 1 Red Bell Pepper Spinach (About 1/4 Lb.) 3 lg Plum Tomatoes 1/2 c Low Fat Cottage Cheese 1 tb Dried Thyme 1/4 ts Pepper 1/4 ts Salt 1 tb Lemon Juice 8 Cooked Manicotti Shells 3 tb Grated Parmesan Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fusilli With Vegetables Categories: Italian Servings: 6 3 tb Olive Oil 1/3 c Chopped Fresh Parsley 1 tb Lemon Juice 1/4 c Chopped Fresh Basil OR 4 tb Parmesan Grated 2 ts Dried 1/2 lb Small Zucchini, Cut Into 2 cl Garlic minced 1/4 In Thick Slices, 1/4. 2 md Shallots Minced Broth 1/2 ts Marjoram 1/2 lb Ripe Plum Tomatoes Diced OR 1/2 ts Salt 1 1/4 c Canned Diced Tomatoes 1/2 lb Fusilli OR Short Pasta Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lasagne Rolls Categories: Italian Servings: 6 -----------------------------------SAUCE----------------------------------- 4 ts Olive Oil 1 ts Dried Basil, 1/2 t. Marjoram 2 md Onions Chopped 1/2 ts Pepper, 1/4 t. Rosemary 2 md Garlic Cloves Minced 1/2 c Dry White Wine 1 md Red Pepper Chopped 1 cn Tomatoes Undrained (1 lb) 1 md Carrot Minced 2 tb Tomato Paste ----------------------------------FILLING---------------------------------- 1 tb Olive Oil 1/8 ts Rosemary, 1/2 lb Mushrooms Coarsely Chopped 1/8 ts Mace 1 lg Leek Coarsely Chopped 1/8 ts Pepper 1 md Shallot Coarsely Chopped 8 tb Parmesan Cheese 1 md Garlic Clove Minced 6 Lasagne Noodles (Ruffled 1/4 ts Marjoram Edges) 1/4 ts Grated Lemon Peel Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions, Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45 Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace & Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T. Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20 Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water & Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Linguine With White Clam Sauce #2 Categories: Italian Servings: 4 2 cn (6 1/2 Oz. ) Minced Clams, 1/2 ts Garlic Powder Undrained 1/8 ts Pepper 1/2 c Chopped Onion 4 c Hot Cooked Linguine 2 tb Fresh Minced Parsley 2 tb Grated Parmesan Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4, Chol. 26) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Vegetable Lasagna Categories: Italian, Vegetarian Servings: 6 1 (10 Oz. ) Pkg. Chopped 1/4 c Burgendy OR Dry Red Wine Spinach, Thawed & Drained 1/4 c Tomato Paste 1 (12 Oz.) Carton Low Fat 2 ts Dried Basil Cottage Cheese 1 1/2 ts Dried Oregano 2 Egg Whites Beaten 1 ts Dark Brown Sugar 2 ts Olive Oil 1/2 ts Pepper 3/4 c Minced Onion 1/4 ts Salt 1 c Sliced Mushrooms 6 Lasagna Noodles, Uncooked 2 cl Garlic Minced 5 c Thinly Sliced Zucchini 2 (14 1/2 Oz.) Cans Tomatoes, 1 1/4 c (5 Oz.) Shredded Drained & Chopped Part-Skim Milk Mozzarella 1/4 c Fresh Minced Parsley 2 tb Grated Parmesan Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta & Vegetables Categories: Italian, Pasta Servings: 4 1 c Part Skim Milk Ricotta 2 c Broccoli Florets 1/2 c Grated Mozzarella 1 c Minced Onions 1/2 c Grated Romano Cheese 3 md Carrots Sliced 3 Egg Whites (Optional) 2 Celery Stalks Sliced 1/2 ts Dried Thyme 1/2 lb Spaghetti 1/2 ts Dried Oregano 1 tb Vegetable Oil 1/8 ts Garlic Powder 1 c Diced Fresh Tomatoes Salt & Pepper 1/2 c Chopped Fresh Parsley Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until Broccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Primavera No. 1 Categories: Italian Servings: 2 1 c Nonfat Dry Milk 1/2 c Sliced Mushrooms 1/2 ts Basil, 1 Clove Garlic 1/4 c Chopped Onions 1/4 ts Salt, Dash Of Pepper 1/4 c Frozen Peas 1/4 c Grated Parmesan 1 oz Fat Free Ham, Julienned 1/2 c Diced Zucchini 1 tb Sliced Pimentos 1/2 c Broccoli Flowerettes 1 c Uncooked Pasta Twists In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch& Water. Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover. Cook Pasta According To Package Directions. in Skillet, Saute Garlic, Zucchini, Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas, Pimentos & Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Spaghetti With Meat Sauce Categories: Italian, Pasta, Poultry Servings: 4 1 lb Raw Ground Turkey 1/4 ts Garlic Powder 3 tb Minced Onion 1 cn (6 Oz.) Tomato Paste 1 c Water 2 tb Grated Parmesan 1 1/2 ts Italian Seasoning 2 c Hot Cooked Spaghetti 1/8 ts Salt Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble. Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt, Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese. (Fat 12.2, Chol. 74.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Pasta Salad Categories: Salads, Pasta, Seafood Servings: 6 1 ts Chicken Bouillon Granules 1 tb White Wine Vinegar 1 c Water 1 tb Dijon Mustard 2 Bay Leaves 6 oz Uncooked Seashell 1 c Dry White Wine Macaroni 1 sm Lemon Thinly Sliced 1 lg Red Bell Pepper Chopped 1 sm Onion Thinly Sliced 1 c Frozen Peas Thawed 3 cl Garlic 3/4 c Minced Fresh Basil 1/4 ts Red Pepper Flakes 1/2 c Minced Purple Onion 1 lb Medium Fresh Shrimp 1/4 c Minced Parsley 2 tb Olive Oil 1/8 tb Red Pepper Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. (Fat 11. Chol. 38.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spa Pizzas Categories: Pizza Servings: 4 3 tb Olive Oil 1/2 c Diced Red Pepper 1/2 c Minced Onions 4 8-Inch Flour 0R 6-Inch Corn 1 c Tomato Sauce Tortillas 1/2 ts Oregano 1/2 c Black Olives 1/4 ts Italian Seasoning 1 c Grated Mozzarella Cheese 3/4 c Sliced Mushrooms 1/2 c Diced Green Pepper 1/2 md Zucchini, Thnly Sliced Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions & Cook Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce, Garlic, Oregano & Italian Seasoning. Simmer Until Thickened, About Five Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms & Zucchini & Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet & Bake Until Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each. Sprinkle Each With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers & Olives. Bake Until Cheese Melts, About 5 Min. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach-Ricotta Stuffed Shells Categories: Italian Servings: 5 Vegetable Cooking Spray 1/4 ts Pepper Divided 1 c Chopped Onion 15 Cooked Jumbo Macaroni 6 c Chopped Fresh Spinach Shells 1 1/4 c Minced Cabbage 1 cn (10 1/2 Oz.) Chicken Broth 2 tb Chablis OR Dry White Wine 1 cn (6 Oz.) Tomato Paste 2/3 c Part-Skim Ricotta 1/4 ts Salt 2 tb Minced Fresh Parsley 1/4 ts Ground Nutmeg Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Stuffed Shells Categories: Poultry, Pasta Servings: 8 1 c Diced Onion Divided 1/2 ts Red Pepper 1/2 c Diced Carrot 1/2 c Burgendy OR Dry Red Wine 1 lb Raw Ground Turkey 1/4 c Parmesan Divided 2 tb Flour 1 cn (14 Oz.) Tomatoes, Salt & Pepper, Undrained & Chopped 1/2 ts Oregano 16 Cooked Macaroni Shells Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C. Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To Skillet. Add Flour, 1/4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring Constantly. Add 2 T. Cheese; Stir Well. Place Mixture in A Bowl; Let Cool. Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot. Add Remaining 1/2 C. Onions; Saute 3 Min. Add Tomatoes, 1/4 t. Salt, 1/4 t. Pepper. Cook 7 Min, Stirring Occasionally. Stuff Each Shell With 3 T. Turkey Mixture. Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish. Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells. Cover And Bake At 350 For 30 Min. Sprinkle With Remaining 2 t. Cheese. About 187 Cal. Per 2 Shells & 3/12 T. Sauce. (Pro. 14.8, Fat 6.4, Carb. 17.7, Chol. 38, Sodim 248, Cal. 77) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barley Basil Pilaf Categories: Side dish Servings: 7 2 ts Vegetable Oil Basil OR Plain Basil 1 c Pear Barley Uncooked 1/4 c Thinkly Sliced Green 2 c Chicken Broth Onions 1/2 ts Salt 1/8 ts Ground Nutmeg 1/3 c Minced Fresh Cinnamon Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly. Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce Heat & Simmer 30 Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat. Stir in Basil, Green Onions & Nutmeg. Fat 1.6. Chol. O. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Chicken Fajitas Categories: Mexican, Chicken Servings: 2 1/2 lb Boned, Skinned Chicken Flavoring Breasts 1 tb Vegetable Oil 1 tb Lemon Juice 1/2 c Green Pepper Strips, 1/2 ts Garlic Powder 1/2 c Thin Onion Wedges 1/2 ts Seasoned Salt 1/2 c Tomato Wedges 1/4 ts Each Oregano & Pepper 1/4 c Mild Picante Sauce Few Drops Liquid Smoke in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Spiced Chicken Categories: Cajun, Chicken Servings: 8 1 c Vegetable Juice Cocktail (1 /2 lB.) 2 tb Red Wine Vinegar 2 tb Chopped Celery 2 ts Hot Sauce 2 tb Diced Green Bell Pepper 1/2 ts Oregano 2 tb Chopped Onion 1 cl Garlic 1 tb Cornstarch 4 Skinned Drumsticks 4 c Hot, Cooked Regular Rice Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Dumplings Categories: Chicken Servings: 6 6 1/2 c Water Divided 1/2 ts Pepper 4 (8 Oz.) Chicken Breast 1 ts Lemon Juice Halves 4 Drops Hot Sauce 1 1/2 c Sliced Mushrooms 1 cl Garlic Minced 3/4 c Diced Carrots 1 1/4 c + 2 T. Flour, Divided 2 tb Chopped Onion 1 ts Baking Powder 3/4 ts Poultry Seasoning 1/2 c Skim Milk 1/2 ts Salt Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender. Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Mushrooms Marsala Categories: Italian, Chicken Servings: 4 1 cn (15 Oz.) Tomato Sauce 1/8 ts Pepper With Herbs 2 lb Frying Chicken Pieces, 8 oz Mushrooms Sliced Skinned 1/2 ts Sugar 2 tb Marsala Wine 1/4 ts Salt in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper. Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil & Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter. Stir Marsala Into Sauce & Pour Over. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Pea Pods Categories: Oriental, Chicken Servings: 4 1 lb Boned, Skinned Chicken 1 ts Gingerroot Sliced in Very Thin Strips 1/2 c Each Carrot Strips, Sliced 1 1/2 ts Cornstarch Celery, Sliced Green Onions 1 tb Soy Sauce 1 cn Sliced Water Chestnuts 1 tb Dry Sherry Drained 1 ts Minced Garlic 1 pk Frozen Chinese Pea Pods 1/2 tb Oil -----------------------------------SAUCE----------------------------------- 1/2 c Chicken broth 1 tb Cornstarch 2 tb Soy Sauce 1 ts Sugar Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Red Cabbage Categories: Chicken Servings: 4 4 c Finely Shredded Red 1 tb Cornstarch Cabbage 1 c Skim Milk 1 tb Vinegar 1 tb Fresh Dillweed 4 (4 Oz.) Skinned, Boned 1/2 ts Chicken Bouillon Granules Chicken Breasts Fresh Dill Sprigs (Opt.) 1 tb Low Cal. Oleo Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs. 204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce. (Fat 5, Chol. 74.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breast With Sage & Nutmeg Categories: Chicken Servings: 4 4 (4 Oz.) Boneless Skinned 1 tb Olive Oil Chicken Breasts 1/4 c Dry Vermouth 2 tb Flour 1 md Size Red Bell Pepper 2 tb Finely Chopped Fresh Sage Cut Into Julienne Strips 1/4 ts Grated Nutmeg Fresh Sage Sprigs 1/8 ts Salt, 1/8 t. Pepper Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR Until Browned. Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over Chicken & Garnish With Sage Sprigs. ( Fat 6.7. Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Broccoli Salad Categories: Salads, Chicken Servings: 2 1/3 c Uncooked Bulgur Skinned (1 C. Cooked Brown Rice 1/2 c Broccoli Flowerets May Be Substituted For 2 tb Minced Green Onions Bulgur.) 1 ts Lime Juice 2 2/3 c Boiling Water Divided 1/4 ts Pepper 1 ts Chicken Bouillon Granules 1/4 ts Crushed Red Pepper Flakes 1 cl Garlic Crushed 1 ts Minced Gingerroot 1 (10 Oz.) Chicken Breast Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender. Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Chili Categories: Chili, Chicken Servings: 8 1 lb Skinned & Boned Chicken Pepper Breasts Cut Into 1 Inch 1/2 lb Ground Round Cubes 2 Bay Leaves 2 tb Corn Oil 3 tb Chili Powder 4 md Onions, Chopped 3 cn Undrained Tomatoes 2 lg Green Peppers, Coarsly (1 lb ea) Chopped 1 sm Avocado Cut Into 1/4 in. 3 lg Garlic Cloves Minced Dice 1 ts Cumin 1 c Plain Lowfat Yogurt 1 ts Oregano 1/3 c Minced Fresh Cilantro OR 1/2 ts Thyme Italian Parsley Salt Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Mozzarella Categories: Italian, Chicken Servings: 8 1/2 c Whole Wheat Breadcrumbs 1 tb Minced Fresh Parsley 1/4 c Wheat Germ 1 ts Dried Basil 8 Boneless, Skinned Chicken 1/8 ts Pepper Breast Halves (2 Lbs.) 1 ts Dried Oregano 1/2 c Skim Milk 1 cl Garlic Minced 2 ts Sesame OR Vegetable Oil 1/2 c (2 Oz) Shredded Mozzarella 1 cn (8 Oz.) Tomato Sauce Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Vegetable Casserole Categories: Casseroles, Chicken, Microwave Servings: 6 6 (4 Oz.) Boned, Skinned 1/4 ts Poultry Seasoning Chicken Breast Halves 1 c Skim Milk Divided 1 c Thinly Sliced Carrots 1/4 c (1 Oz.) Shredded Swiss 2 tb Water Cheese 1 lb Unpeeled Red Potatoes, 1 ts Sage Cut Into 1/8 in. Thick 1/4 ts Salt Slices 1/4 ts Poultry Seasonng 2 tb Flour 1 c Frozen Peas Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken With Spicy Fruit Sauce Categories: Chicken Servings: 4 1 1/4 c Unsweetened Pineapple Chicken Breasts Juice 1/4 c Low-Sugar Strawberry 1/4 c Golden Raisins Spread 1/2 ts Crushed Red Pepper 1/4 ts Cornstarch 2 cl Garlic Sliced Green Onion Strips 4 (4 Oz.) Boned, Skinned Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Asparagus Rolls Categories: Chicken, Microwave Servings: 4 12 Fresh Asparagus Spears 3 tb Chablis OR White Dry Wine 4 (4 0Z.) Boned, Skinned 1 ts Lime Juice Chicken Breast Halves 1/2 tb Dried Whole Tarragon 1/4 c (1 Oz.) Shredded Swiss 1 ts Minced Fresh Parsley 2 c Sliced Mushrooms Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls. About 194 Calories Per Roll And 1/4 C. Sauce. (Fat 6.1. Chol. 79.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Vegetable Tetrazzini Categories: Italian, Pasta, Chicken, Microwave Servings: 4 1 lb Boned, Skinned Chicken 2 tb Flour Breasts Cut in 1/2 in. 2/3 c + 2 T. Skim Milk Strips 2 tb Diced Pimento 2 cl Garlic Minced 2 tb Dry Sherry 1 c Frozen Peas 1/4 ts Salt 1 c Mushrooms, Quartered 1/4 ts Pepper 1 tb Oleo 2 c Cooked Hot Spaghetti Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well. (Fat 6.6, Chol. 73.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Citrus-Wine Chicken Categories: Chicken, Low-cal Servings: 4 1 Frying Chicken, Skinned & 1 c Orange Juice Cut Up (Less Calories When 1 c White Wine Skinned) 1 ts Worcestershire Sauce 1/4 ts Salt 1 cl Garlic Minced 1/4 ts Pepper 2 tb Cornstarch 1/4 ts Onion Powder 1/4 c Water 1/4 tb Paprika 3 Packets Equal 1 tb Oleo, Diet Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crispy Corny Baked Chicken Categories: Chicken Servings: 4 1 Chicken Fryer (2-3 Lbs.) 1 c Skim Milk Cut Up, Skin & Fat Removed 1 c Cornflake Crumbs 1/2 ts Salt 2 cl Garlic Minced 1/8 ts Pepper Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender. (Fat 5.6. Chol. 79.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polynesian Chicken Categories: Chicken, Microwave Servings: 4 1 lb Boned, Skinned Chicken Chestnuts Drained Breasts Cut Into 1 Inch 1/2 lb Snow Peas Diagonally Pieces Halved 1/2 ts Garlic Powder 1 tb Cornstarch 1 lg Can Pineapple Chunks, 2 tb Low Sodium Soy Sauce Undrained 1 tb Brown Sugar 1 c Diagonally Sliced 1/4 in. 1 tb Cider Vinegar Thick Carrots 2 c Hot, Cooked Long Grain Rice 8 oz Can Sliced Water Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5 Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At High 1 Min. OR Until Thoroughly Heated. Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C. Rice. (Fat 7.5, Chol. 143.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rosemary Chicken Categories: Chicken, Microwave Servings: 2 2 (4 Oz.) Chicken Breasts 1/2 c Red Bell Pepper Strips Halves, Boned & Skinned 2 Fresh Rosemary Sprigs 1/8 ts Salt 1 tb + 1 t. Lemon Juice 10 Snow Peas Trimmed 2 Fresh Rosemary Sprigs (Opt) Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly. Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper & Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs If Desired. (Fat 4.3, Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Fry Of Broccoli & Chicken Categories: Chinese, Chicken Servings: 4 1 lb Skinned & Boned Chicken And Cut Into 1/4 in. Thick Breasts, Trimmed Slices 6 c Broccoli Florets (From About 2 lg Cloves Garlic Minced 2 lb Broccoli 1/2 ts Dried Thyme (Crumbled) 2 lg Red OR Green Peppers, 1 ts Dried Basil Crumbled Quartered Lengthwise & Cut 1/2 ts Freshly Ground Pepper Cross-Wise Into 1/8 Inch 1/2 ts Salt Wide Strips 4 tb Freshly Grated Parmesana 1 lg Onion Halved Lengthwise Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet & Sour Chicken -Cranberries Categories: Oriental, Chicken Servings: 6 1 lb Bonned Skinned Chicken 2 tb Cornstarch Breasts, 1/4 Inch Strips 1/4 c Vinegar 1 ts Cornstarch 1 tb Soy Sauce 1/4 ts Salt Vegetable Cooking Spray 1/4 ts Sugar 1 c Sliced Carrots 1/8 ts Pepper 1/4 c Water 1 ts Soy Sauce 1 c Cranberries 1 cl Garlic Minced 1 lg Green Bell Pepper 1 cn (8 Oz. ) Pineapple Chunks Cut Into 1 Inch Squares Undrained 3 c Cooked Rice 1/4 c Sugar Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Chill 2O Min. Drain Pineapple, Reserving Juice in A 1 Quart Glass Measure. Set Pineapple Chunks Aside. Add Water To Juice To Equal 1 Cup. Add 1/4 C. Sugar, 2 T. Cornstarch, Vinegar & 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple & Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice. (Fat 1.2. Chol. 44.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tandoori Roasted Chicken Categories: Indonesian, Chicken Servings: 5 1 ts Saffron Threads 2 cl Garlic Chopped 1/2 c Lemon Juice 1 (8 Oz.) Carton Plain 1 (3 1/2 Lb.) Fryer Skinned Low-Fat Yogurt 2 ts Coriander Seeds 1/4 ts Crushed Pequin Quebrado 2 ts Minced Gingerroot Chile 1 ts Ground Cumin Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let Stand 5 Min. (Fat 7.7. Chol. 83) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tex-Mex Roasted Chicken Categories: Chicken Servings: 5 1 ts Ground Cumin 1 (3 Lb.) Broiler, Skinned 1 ts Chili Powder 2 c Coarsley Chopped Zucchini 1/2 ts Basil 1 1/4 c Unpeeled, Seeded & 1/4 ts Salt Coarsely Chopped Tomatoes. 1 tb White Wine Vinegar Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process.Arrange Vegetables Around Chicken. About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol. 76) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Stuffed Footballs Categories: Greek, Poultry Servings: 6 3/4 c Water 1/4 ts Allspice, 1/4 t. Pepper 1/4 c Uncooked Brown Rice 2 Egg Whites 1/2 lb Ground Turkey 1 (1 Lb.) Loaf Frozen White 1/2 c Minced Onion Bread Dough 2 cl Garlic Minced 1 ts Water 1/2 ts Oregano, 1/2 t. Thyme 1 1/2 ts Sesame Seeds 1/2 ts Chicken Bouillon Granules Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White, Blending Well. Thaw Bread Dough According To Directions. Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well. Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch Circle. Place 1/2 C. Turkey Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until Golden Brown. Serve Warm OR At Room Temperature. Serve With 3 T. Cucumber-Yogurt Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey-Apple Glazed Turkey Breast Categories: Poultry Servings: 12 1/3 c Honey & Undiluted 1 tb Dry Mustard 1 (6 1/2 To 7 Lbs.) Turkey 1 (6 Oz.) Can Frozen Apple Breast Skinned Juice Concentrate, Thawed Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste With The Honey Mixture. Cover & Bake At 325 For 1 Hour. Uncover & Bake An Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing. (Fat 1.9. Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Italian Patties Categories: Italian, Poultry Servings: 4 1 cn (8 Oz.) Tomato Sauce 1 lg Clove Garlic Minced 2 ts Italian Seasoning 1 ts Fennel Seeds 1/4 ts Salt 1/2 ts Crushed Red Pepper 1 lb Ground Turkey Raw Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm. Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds, Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Almond Stir Fry Categories: Oriental, Poultry Servings: 4 1 1/4 lb Turkey Breast 1 pk (6 Oz.) Pea Pods Tenderloins 3/4 c Chicken Broth 1 tb Oil 1 tb Cornstarch 1 md Onion Thinly Sliced 2 tb Soy Sauce 1 Stalk Celery Cut Into Thin 1/4 ts Ground Ginger Slices 1/3 c Toasted Slivered Almonds 2 c Sliced Mushrooms Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger. Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir 1 Min. Top With Almonds.Serve With Rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Breast- Orange Blackberry Relish Categories: Poultry Servings: 15 1 md Size Orange, Seeded & Thawed & Drained Coarsely Chopped 1/4 c Water 1/3 c + 2 T. Frozen Orange 1 (6 Lb.) Turkey Breast Juice Concentrate Thawed & Skinned Undiluted & Divided 12 Leaf Lettuce Leaves 1/4 c Firmly Packed Brown Sugar 2 Medium Size Oranges Cut 2 tb Cornstarch Into 1/4 Inch Slices 1 (16 Oz.) Pkg. Frozen 2 1/2 tb Relish. Unsweetened Blackberries, With Knife Blade in Processor, Add Chopped Orange. Process 1 1/2 Min. OR Unti Finely Chopped. Place Chopped Orange in A Medium Non- Aluminum Saucepan. Add 2 T. Orange Juice Concentrate, Brown Sugar, Cornstarch & Thawed Blackberries; Stirring Gently. Place Over Medium-Low Heat & Cook 7 Min. OR Until Mixture Thickens, Stirring Constantly.Place in A Medium Bowl; Cover & Chill. Combine Remaining 1/3 C. Orange Juice Concentrate & 1/4 C. Water. Set Aside. Place Turkey Breast On A Rack Covered With Cooking Spray & Place Rack in A Shallow Rosting Pan. Insert Meat Thermometer Into Meaty Portion, Making Sure It Does Not Touch The Bone. Baste Turkey Breast With Orange Juice Mixture. Cover & Bake At 325 F. For About 1 Hour. Uncover & Bake Turkey Breast An Additional Hour OR Until Meat Thermometer Registers 170 F., Basting Frequently With Orange Juice mixture. Place Turkey Brest On A Lettuce Lined Serving Platter; Cover Loosely With Foil & Let Stand About 15 Min. Before Slicing. Arrange Orange Slices Around Turkey Slices & Serve Relish With Turkey. 201 Cal. Per 3 Oz. Turkey & (Fat 3.1. Chol. 59.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Breast-Spinach Rice Dressing Categories: Poultry, Rice Servings: 12 1 (5 Lb.) Turkey Breast, 1 tb Oleo Boned & Skinned 1/4 ts Dried Summer Savory 1 c Minced Onion (1 Medium) 1/4 ts Salt 1 c Sliced Mushrooms 1/4 ts Pepper 3 c Coooked Brown Rice 2 Egg Whites Slightly Beaten 2 tb Fine, Dry Breadcrumbs 1 pk Frozen Spinach Drained 2 cl Garlic, Minced And Thawed. 1 ts Dried Basil Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally Through Thickest Part Of Each Side Of Breast Almost To, But Not Through, Outer Edge. Flip Cut Pieces Over To Enlargebreast. Place Plastic Wrap Over Breast, Flatten To A More Even Thickness. Place Loose Edges Of Breast Over Thinner Portions. Set Aside. Coat A Large Nonstick Skillet With Cooking Spray. Place Over Medium-High Heat Until Hot. Add Onions & Mushrooms; Saute Until Tender. Remove From Heat. Add Rice & Next 10 Ingredients, Stir Well. Spread Spinach Mixture in Center Of Turkey Within 2 Inches Of Sides; Roll Up Jellyroll Fashion, Starting With The Short Side, To Approximately An 11 X 6 Inch Roll. Secure At 2 Inch Intervals, Using Heavy String. Place, Seam Side Down, in A Shallow Roasting Pan Coated With Cooking Spray. Brush Turkey Breast Lightly With Oleo. Bake, Uncovered At 325 F. For 2 Hours, Basting Occasionally With Remaining Oleo. Place Turkey Breast On A Serving Platter. Let Stand 10 Min. Before Slicing. Remove String. Cut Turkey Roll Into Slices. Place On Individual Plates. (Fat 4.4. Chol. 59.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Cutlets Milanaise Categories: Italian, Poultry Servings: 4 2 (1 Oz.) Slices French Bread 8 (2 Oz.) Turkey Breast OR Other Firm White Bread Cutlets Cubed 2 tb Flour 1/4 c Grated Parmesan 1 tb Chopped Fresh Parsley 1 Egg Beaten Lemon Wedges 1 Egg White With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At 450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices. (Fat 6.1. Chol. 131.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Vegetable Stir-Fry Categories: Oriental, Poultry Servings: 4 1 tb Cornstarch 4 Green Onions Minched 2 tb Soy Sauce 1 Stalk Celery Diagonally 1/4 ts Ground Ginger Sliced 1 (10 1/2 Oz.) Can Chicken 1 (6 Oz.) Pkg. Snow Peas Broth Thawed 1 Carrot, Cut Into Julienne 2 c Coarsely Chopped Cooked Strips, Turkey Breast 2 tb Vegetable Oil 2 c Brown Rice Cooked 2 c Sliced Mushrooms 2 tb Silvered Almonds Toasted Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1 Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2 Min.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well. Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice. Garnish With Almonds. 358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat 12.2. Chol. 49. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkeyburgers Parmigiana Categories: Sandwiches, Poultry Servings: 4 1/4 c Chicken Broth 1 cl Garlic Minced 1 cn (8 Oz.) Tomato Sauce 1/2 c Italian Seasoned 1/2 ts Oregano Breadcrumbs 1 lb Ground Raw Turkey 1/2 c ( 2 Oz.) Shredded 1/4 c Minced Fresh Parsley Mozzarella 1/4 ts Poultry Seasoning Parsley Sprigs 1/8 ts Pepper, Combine Chicken Broth, Tomato Sauce & Oregano in A Small Bowl. Stir & Set Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A Medium Bowl. Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick Patties. Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patties in Breadcrumbs, Lightly Coating Each Side. Place Patties in A Shallow Baking Dish Coated With Cooking Spray. Bake At 450 For 8 Min. Drain. Turn Patties Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min. OR Until Sauce Is Bubble. Sprinkle Patties With Cheese, Bake 1 Additional Minute OR Until Cheese Melts. (About 280 Cal. Per Patty & 1/4 C. Sauce.) Fat 13.3, Chol. 80. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple-Cranberry Chutney Categories: Chutney Servings: 2 2 c Peeled, Chopped Rome 1 tb Grated Orange Rind Apples (About 2 Medium) 2 tb Cider Vinegar 1 c Cranberries 1/4 ts Ground Cloves 1/4 c Golden Raisins 1/4 ts Ground Nutmeg 2 tb Brown Sugar 1/4 ts Ground Cinnamon Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat. Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min. OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until Combined. Place in A Medium Bowl. Cover& Chill. (Fat 0. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry-Onion Relish Categories: Relishes Servings: 1 1/4 c Chopped Onion 3 tb Sugar 1 sm Clove Garlic Minced 1 tb Water 1 c Cranberries 1 ts Cider Vinegar Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until Hot. Add Onion & Garlic. Saute Until Tender. Add Cranberries,Sugar & 1 T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened. Stir in Vinegar. Store in An Airtight Container & Refrigerate. Serve At Room Temperature. (Fat O.1. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Yogurt Sauce Categories: Sauces Servings: 1 1 md Cucumber, Peeled, Seeded Chopped And Shredded 1 tb Fresh Chopped Parsley 1 (8 Oz.) Carton Plain Low 1 ts Vinegar Fat Yogurt 1/2 ts Dried Dillweed 2 Green Onions, Finely 1/8 ts Garlic Powder Pat Cucumber With Paper Towels Until Barely Moist. Combine Cucumber and Remaining Ingredients in A Medium Bowl. Cover & Chill At Least 2 Hours. Serve With Greek Stuffed Footballs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braised Cornish Hens Categories: Poultry Servings: 6 12 oz Baking Potatoes 1 ts Salt 1 3/4 c Chicken Broth 1 ts Oleo, Unsalted 14 oz Turnips, Peeled & Cut Into 3 (1 Lb) Cornish Game Hens 1/2 in. Cubes 2 tb Clarified Butter 7 oz (1) Golden Delicious Apple, 1/4 c Calvados, Applejack OR Peeled & Cut Into 1/2 in. Brandy Cubes 1/2 c Unsweetened Apple Juice 1/2 ts Marjoram Red And Green Skinned 1/4 ts Thyme Appple 1/4 ts Grated Nutmeg Wedges 1/8 ts Rosemary Watercress Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min., About 30 Min. Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove Pins And String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At 425. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cornish Hens With Raisin-Rice Pilaf Categories: Poultry Servings: 8 4 (1 1/2 Lb. Cornish Hens 1 Raisin Rice Pilaf 1/4 c Brandy Carrot Curls & Strips 1/2 c Unsweetened Apple Juice Celery Leaves (Opt) 1 ts Paprika ---------------------------------RICE PILAF--------------------------------- 1/4 c Raisins 2/3 c Diced Celery 1/2 c Brandy 1 ts Cinnamon 1 1/3 c Cooked Wild Rice Vegetable Cooking Spray 1 1/3 c Diced Carrots Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise. Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min. Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips & ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mandarin Cornish Hens Categories: Poultry Servings: 4 2 (3 Lb.) Cornish Hens 1 ts Fines Herbes 1/2 c Water 1/2 ts Chicken Bouillon Granules 2 tb Frozen Orange Juice, 2 ts Reduced Sodium Soy Sauce Thawed & Undiluted Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan. Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade, Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until Done, Basting Frequently With Reserved Marinade. Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol. 48.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wine Braised Cornish Hen Categories: Poultry Servings: 2 1 (1 1/4 Lb.) Cornish Hen 1/2 ts Dried Rosemary Crushed 1/3 c Burgendy OR Dry Red Wine 1/8 ts Dried Thyme 1/3 c Raspberry OR Red Wine 2 lg Cloves Garlic Minced Vinegar Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess Fat. Split Hen Lengthwise With Poultry Shears. Place Hen, Meaty Side Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring Well. Pour Over Hen. Bake At 325 For 20 Min. Then Turn Over & Bake An Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min. Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat 6.4. Chol. 76.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Salmon Teriyaki Categories: Oriental, Fish Servings: 4 1/4 c Chicken Broth 2 tb Low Sodium Soy Sauce 1/4 c Rice Wine OR Dry White 4 (4 Oz.) Salmon Fillets 2 tb Sugar Skinned 2 tb Grated Gingerroot Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: "Grilled" Glazed Tuna Steaks Categories: Fish, Microwave Servings: 4 1/3 c Dry Sherry 1 cl Garlic Minced 1 tb Minced Gingerroot 1 lb Tuna Steaks Cut Into 4 1 tb Low Sodium Soy Sauce Pieces 1 ts Honey Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To Theoutside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Salmon With Caper Sauce Categories: Fish Servings: 2 2 tb Plain Lowfat Yogurt 1 sm Onion Thinly Sliced 2 tb Reduced Cal. Mayonnaise 2 tb Dry White Wine 1 ts Capers Drained 1 ts Dried Dillweed 1/2 ts White Wine Vinegar Lemon Slices 1/4 ts Lemon-Pepper Seasoning Fresh Dill Sprigs (Opt) 2 (4 Oz.) Salmon Steaks Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon, Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill. Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Discard Onion & Dill (If Fresh). Transfer To Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak & Garnish With Lemon Slices & Fresh Dill If Desired. Fat 8.6, Chol. 45. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bay Scallops With Lemon & Dill Categories: Seafood Servings: 4 2 tb Unsalted Oleo (1/4 Stick) 1/2 ts Finely Grated Lemon Peel 1 1/2 lb Bay Scallop 1/4 c Chopped Fresh Dill OR 2/3 c Dry Vermouth 1/2 ts Dried Dillweed 1 tb Lemon Juice 1/4 ts Freshly Ground Pepper Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackened Red Snapper Categories: Fish Servings: 4 2 ts Onion Powder 2 ts Crushed Pequin 1 1/2 ts Garlic Powder Quebrado Chile 1 ts Dry Mustard 4 (4 Oz.) Red Snapper OR 1 ts Ground Thyme Other Lean Whitefish 1/8 ts Pepper Fillets Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, & Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR Until Fillets Are Blackened & Flake Easily When Tested With A Fork. Fat 1.1. Chol. 47. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flounder 0R Sole Fillets Categories: Fish Servings: 4 4 Leaf Lettuce Leaves 1/4 ts Pepper 1/4 c Minced Fresh Chives 2 ts Prepared Mustard 1 tb Minced Fresh Dill OR 2 (8 Oz.) Flounder OR Sole 1 ts Dried Dillweed Fillets 1/4 ts Salt Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole. Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For 1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt, Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End. Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At High For 4 To 5 Min. Let Stand Covered 4 Min. Fat 1.1. Chol. 57. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flounder Au Gratin Categories: Fish Servings: 4 1 tb Margarine 1/2 c Skim Milk 4 Green Onons Cut Into 1/2 1/4 c (1 Oz.) Shredded Swiss Inch Pieces Cheese 2 tb Diced Celery 1 (16 Oz.) Package Frozen 2 ts Flour Flounder, Thawed & Drained 1/8 ts Salt 1 tb Minced Fresh Parsley 1/8 ts White Pepper Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery; Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese; Reduce Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With Cooking Spray. Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At 350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork. Sprinkle With Parsley. Fat 6. Cho. 64. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Salmon in Foil Categories: Fish Servings: 4 4 (4 Oz.) Salmon Fillets 2 tb Chopped Shallots Divided 8 Sprigs Fresh Dill OR Basil 2 ts Lime Juice Divided 8 Fresh Sorrel Leaves 1/4 ts Pepper Divided Rinse Salmon, Pat Dry. Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2 t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets, Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold. Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon Salmon & Herbs Onto Warm Plates. Fat 4.4, Chol. 40. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Basil Swordfish Categories: Fish Servings: 2 2 (4 Oz) Swordfish Steaks 1 sm Carrot Cut in Julienne (About 3/4 Inch Thick) Strips 1 cl Garlic Minced 3/4 c Sliced Radishes 1 tb Lemon Juice Divided 2 oz Fresh Snow Peas 1/2 ts Vegetable Oil Dash Of Pepper 1/4 ts Basil Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With Half Of Mixture. Sprinkle With 1/8 t. Basil. Broil 6 Inches From Heat 4 Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With Remaining 1/8 t. Basil. Broil An Additonal 3 Min. OR Until Fish Flakes Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30 Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper, Tossing Gently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables. (Fat 6.4, Chol. 44.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mixed Seafood Grill in Corn Husks Categories: Seafood Servings: 8 3/4 lb Unpeeled Fresh Shrimp 3 tb Dry White Wine 1/2 lb Salmon Fillet 3 tb Low Cal. Oleo 1/2 lb Sea Scallops 8 Ears Fresh Corn in Husks 2 ts Lemon-Pepper Seasoning 8 Sprigs Fresh Dill Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill. Close Husks To Completely Enclose Seafood. Tie Securely With Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks. Fat 5.3, Chol. 76. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Roughy Oriental Categories: Fish Servings: 2 3/4 lb Orange Roughy Fillets 1/2 ts Gingerrot 1/2 tb Vegetable Oil 2 tb Soy Sauce 1/2 c Julienned Green Onion Pinch Red Pepper Flakes Strips 1/2 c Bamboo Shoots Drained 1/2 ts Minced Garlic in Large Skillet, Preferably Non-Stick, Saute Fish in Oil Until It Flakes Easily With Fork; Remove & Keep Warm. Stir Green Onions, Garlic & Ginger in Remaining Oil in Skillet. Saute 30 Sec. Add Bamboo Shoots, Soy Sauce & Red Pepper. Heat Through. Spoon Over Fish. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poached Salmon Categories: Fish Servings: 2 1 6 Oz. Salmon Steak OR 1 c Water Filet Rinse Salmon Under Cold Water. Pat Dry. Place Salmon & Water in A 10 X 6 X 2 in Baking Dish. Cover With Plastic Wrap, Turning One Corner Back To Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn, Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Fat, 3.2, Chol. 30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Steaks With Raspberry Mirepoix Categories: Fish Servings: 4 4 (4 Oz.) Salmon Steaks 1/4 ts Pepper 2 tb Raspberry Vinegar Raspberry Mirepoix Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar; Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking Spray. Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR Until Salmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix. About 155 Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix. Fat 4.3, Chol. 40. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scallops Saute Categories: Seafood Servings: 4 1 lb Fresh Sea Scallops 2 tb Chablis OR Dry White Wine 1 tb Margarine 1 tb + 1 1/2 t. Lemon Juice 1/2 lb Fresh Snow Peas 3/4 ts Dried Dillweed 2 Stalks Celery, Diagonally 1/4 ts Freshly Ground Pepper Sliced 1 ts Chopped Fresh Parlsey Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scallops Zinfandel Categories: Seafood Servings: 2 7 Scallops 1/2 c Zinfandel White Wine 2 Chopped Onions Salt, Pepper 1 tb Chopped Parsley Plain Crackers 1 cl Garlic Minced Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With Onions, Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300 Degrees. Garnish With Parsley & Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soave Sole Categories: Fish Servings: 2 2 5 Oz. Sole Fillets 2 tb Peeled & Chopped Tomatoes 5 Mushrooms Chopped 1/2 c Soave OR Dry White Wine 2 tb Chopped Parsley Salt & Pepper 2 tb Chopped Shallots Cover Bottom Of Baking Dish With Half The Tomatoes. Sprinkle With Half The Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The Mixture. Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30 Minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tuna Pitas With Yogurt & Mustard Categories: Fish Servings: 2 1 cn 6 1/2 Oz. Solid White Tuna Salt & Pepper In Water, Drained & Flaked 2 Pita Breads, Halved 1/2 c Plain Lowfat Yogurt Crosswise 1 Celery Stalk Diced 2 Lettuce Leaves 1 ts Coarse Grained Mustard 2 Tomatoes Sliced Thickly 1/4 ts Dillweed Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread Pockets. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Shrimp Categories: Seafood Servings: 4 -----------------------------------SAUCE----------------------------------- 1 cn (15 Oz.) Tomato Puree 1/4 ts Salt 1/2 c Water 1/3 ts Pepper 3 tb White Vinegar 2 tb Orange Juice Concentrate 3 tb Worcestershire Sauce Thawed 1/2 ts Hot Sauce 3 Packets Equal 1/2 ts Garlic Powder 12 oz Cooked Shrimp 1 tb Mustard In Saucepan, Combine Ingredients Except The Equal And Shrimp.Slowly Bring To Boil, Stirring Occasionally. Remove From Heat. Stir in Equal. Add Shrimp To Sauce And Serve. Serve Over Rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingered Shrimp Categories: Seafood Servings: 4 1 lb Large Shrimp, Shelled & 1 ts Cornstarch Deveined Nonstick Vegetable Oil 2 lg Green Onions Minced Spray 2 tb Soy Sauce 1 tb Oriental Sesame Oil 2 tb Mirin (Syrupy Rice Wine) 1 1/2 lb Asparagus, Peeled & Cut 1 tb Oriental Sesame Oil Into 2 Inch. Pieces 1/2 ts Hot Chili Oil 2 Green Onions, Cut Into 1/2 ts Finely Grated Orange Peel Match-Stick Julienne 1/4 ts Finely Grated Lemon Peel 1 1/2 c Long-Grain Rice Cooked 3/4 c Chicken Broth Orange Peel Julienne 2 tb Dry Sherry OR Port Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sherried Lobster Bisque Categories: Seafood Servings: 2 2 (7 Oz.) Lobster Tails 3/4 c Clam Juice 1 c Peeled, Diced Red Potatoes 1/3 c Low-Fat Sour Cream 1/2 c Chopped Onioin 1/8 ts Thyme 1 cl Garlic Minced 1/8 ts White Pepper 3/4 c Water 1 tb Dry Sherry. Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell. Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover & Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C. Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper & Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly. (Fat 5.6, Chol. 87) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp & Dill Sauce in Artichoke Cups Categories: Seafood Servings: 4 4 Artichokes (3/4 Lb. Each.) 2 tb Dijon Mustard Lemon Wedges 1/2 ts Grated Lemon Rind 1 1/2 c Water 1/8 ts Pepper 1/2 lb Unpeeled Medium Shrimp Minced Fresh Dillweed 1 (8 Oz.)Carton Plain Yogurt (Optinal) 2 tb Minced Fresh Dillweed Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke. Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp & Wild Rice Categories: Seafood Servings: 2 1/2 c Uncooked Wild Rice 1/8 ts Sugar 1 c Water 1/8 ts Curry Powder 1/4 ts Chicken Flavored Bouillon 1 cl Garlic Minced Granules 3/4 lb Large Shirmp Peeled & 2 tb White Wine Vinegar Deveined 1 tb Chablis OR Dry White Wine 2 tb Thinly Sliced 1 ts Vegetable Oil Green Onion Tops Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water & Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp. Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced Almonds On Top. Serve Warm. (Fat 5.5, Chol. 129) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Louis Categories: Seafood Servings: 4 1/4 tb Dry Mustard 4 sm Tomatoes, Cut Into 1 tb Water Wedges & Chilled 1/4 c + 2 T. Plain Yogurt 1 Hard Cooked Egg Thinly 1/4 c Low Calorie Mayonnaise Sliced 3 tb Low Cal. Chili Sauce 4 c Torn Leaf Lettuce 3 c Water 1 1/2 c Thinly Sliced, Peeled 1 ts Paprika Cucumber Chilled 1 lb Unpeeled Small Shrimp Lemon Wedges (Opt) 1/2 lb Fresh Asparagus Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set Aside. Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill. Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With Dressing. About 189 Calories Per Salad & About 1/4 C. Dressing. Fat 6.9. Chol. 181 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Toast Categories: Seafood, Appetizers Servings: 8 1/2 lb Medium Size Fresh Shrimp 1 tb Minced Fresh Mint Unpeeled 1 Egg White 2 (1/8 Inch) Thick Gingerroot 1/4 ts Salt Slices Peeled 1/8 ts Pepper 1 Green Onion Cut Into 1 in. 1 (4 Inch Long) French Bread Pieces Banquette Peel & Devein Shrimp. With Knife Blade in Processor, Add Shrimp, Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut Banquette Into 16 (1/4 Inch Thick) Slices. Spread 1 T. Shrimp Mixture On Each Slice; Place On Rack Of A Broiler Pan. Broil 6 Inches From Heat 3 Min. OR Until Lightly Browned. Serve Warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Shrimp Categories: Seafood Servings: 4 3 tb Low Cal. Catsup Deveined 2 ts Low Sodium Soy Sauce 2 tb Vegetable Oil 1 ts Vinegar 2/3 c Minced Green Onions 1 tb Cornstarch 1 ts Minced Gingerroot 1/4 ts Baking Soda 2 cl Garlic Minced 1 ts Dry White Wine 1/2 ts Crushed Red Pepper 1 Egg Slightly Beaten 2 c Cooked Regular Rice 1 lb Medium Shrimp Peeled & Combine Catsup, Soy Sauce & Vinegar. Set Aside. Combine Cornstarch, Soda, Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp & Toss Well. Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp Mixture & Serve Immediately Over Rice. About 306 Cal. Per 2/3 C. Shrimp Mixture & 1/2 C. Rice. Fat 9. Chol. 175. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cioppinio Categories: Seafood Servings: 12 1/2 lb Unpeeled Medium Size 2 cn (14 1/2 Oz.) Tomatoes, Fresh Shrimp Undrained & Chopped 1 lb Lean Whitefish Fillets 1 ts Dried Basil 1 c Water 1/2 ts Red Pepper Flakes 2 tb Red Wine Vinegar 1 1/2 c Burgendy OR Dry Red Wine 1 tb Olive Oil 1 3/4 lb Small Clams in Shells, 1 md Onion Sliced About 16, Scrubbed 1/2 c Thinly Sliced Green 1/2 lb Fresh Crabmeat Pepper Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork. Fat 21, Chol. 7L. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Breakfast Casserole Categories: Eggs, Casserole, Breakfast Servings: 6 3/4 lb Lean Ground Pork 1/4 c (1 Oz.) Shredded Cheddar 3/4 ts Italian Seasoning 3 Green Onions Chopped 1/4 ts Fennel Seeds Crushed 3/4 ts Dry Mustard, 1/4 t. Salt 2 cl Garlic Minced 1/4 ts Ground Red Pepper 2 (8 Oz.) Cartons Frozen Egg 6 Slices White Bread Cut Into Substitute Thawed 1/2 in. Cubes. Cherry 1 c Skim Milk Tomatoes Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired. Fat 8.3. Chol. 46. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese-Spinach Casserole Categories: Casserole Servings: 4 2 c Low Fat Cottage Cheese, 4 oz Low Fat Cheese Cubed Rinsed & Drained 1/2 pk (10 Oz.) Frozen Chopped Egg Substitute Equal To 3 Spinach, Partially Thawed Eggs 1/4 ts Salt 3 tb Flour Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add Cheese. Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake Uncovered 60 Min. Fat 5.0. Chol. 15. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jicama Relish Categories: Relishes Servings: 2 1/4 lb Jicama, Peeled & Finely 2 tb Chopped Green Pepper Chopped 1 tb Chopped Black Olives 1/4 c Frozen Whole Corn, Thawed 1 tb Cider Vinegar & Drained 1 1/2 ts Commercial Picante Sauce 1/2 c Chopped Tomato 1 ts Vegetable Oil Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining Relish. Fat 0.2. Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Mirepoix Categories: Sauces Servings: 1 1/4 c Diced Celery 1 ts Cornstarch 1/4 c Diced Carrots 1/8 ts Minced Gingerrot 3 tb Finely Chopped Green Onions 1/4 c Unsweetened Orange Juice 1/4 c Water 1 1/2 ts Raspberry Vinegar 1/8 ts Chicken Bouillon Granules Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A Saucepan. Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish & Shellfish. Fat 0, Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry-Orange Reslish Categories: Relishes Servings: 1 1 md Thin Skin Orange 1/4 c Sugar OR Use A Sugar Seeded & Coarsely Chopped Substitute Equal To 1/4 C 1 md Red Apple, Unpeeled & Sugar Coarsely Chopped 1/4 ts Ground Nutmeg 1 1/2 c Cranberries 1/4 ts Ground Ginger Position Knife Blade in Processor. Add Orange. Process 1 1/2 Min. OR Until Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely Chopped. Sppon Into An Airtight Container. Chill. Fat 0. Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dill Vinegar Categories: Sauces Servings: 2 Heat Vinegar in A Nonaluminum Saucepan Over Medium Heat Just Untilboiling. Pour Over Dill in A 1 Quart Glass Measure; Let Stand 30 Min. Strain Mixture. Discard Dill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Harvest Gold Relish Categories: Relishes Servings: 2 1 1/2 c Whole Kernel Corn 1/2 Jalapeno Pepper, Seeded & 2/3 c Chopped Tomato Minced 1/2 c Chopped Gren Pepper 1/4 c Dilled Vinegar 1/4 c Finely Chopped Green 1/4 ts Salt Onions 1/4 c Minced Fresh Dill 2 tb Brown Sugar Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A Boil. Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until Liquid Has Evaporated, Stirring Frequently. Remove From Heat; Stir in Salt. Let Cool 5 Min. Stir in Dill. Spoon Into A Serving Bowl. Let Cool To Room Temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salt Substitute Categories: Spices Servings: 1 5 ts Onion Powder 1 1/4 ts Thyme Crushed 2 1/2 ts Garlic Powder 1/2 ts White Pepper 2 1/2 ts Paprika 1/4 ts Celery Seed 2 1/2 ts Dry Mustard Combine Ingredients, Mix Thoroughly. Store in Shaker. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salt Substitute #2 Categories: Spices Servings: 1 5 ts Onion Powder 2 ts Paprika 2 ts Garlic Powder 2 ts Oregano 2 ts Dry Mustard 1/2 ts White Pepper Combine Ingredients, Mix Thoroughly. Store in Shaker. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Spread Categories: Jams Servings: 1 1 ts Unflavored Gelatin 6 Packets Equal 1/4 c Orange Juice 1 tb Orange Peel Slivers 1 c Mashed OR Pureed Fresh 1/4 ts Coriander Strawberries in Small Saucepan, Sprinkle Gelatin Over Orange Juice. Let Stand 1 Min. Heat Over Low Heat Until Gelatin Is Dissolved & Mixture Comes To A Boil. Remove From Heat And Stir Into Strawberries. Add Remaining Ingredients And Stir To Blend. Refrigerate Until Firm, 3 To 4 Hours. Best When Used Within 1 Week. (Makes 1 Cup OR 16 Servings, 1 T. Each.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Sauce Categories: Sauces Servings: 1 1/4 c Instant Nonfat Dry Milk 1 tb Margarine Powder 2 tb Flour 1 c Water 1/8 ts White Pepper Combine Milk Powder & Water; Stir Well & Set Aside. Melt Margarine in A Small, Heavy Saucepan Over Medium Heat; Add Flour & Pepper. Cook 1 Min., Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring Constantly. Cook, Stirring Constantly, An Additional 10 Min. OR Until Thickened & Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar Cheese & 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1. Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min. Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon & 1/8 t. Ground Nutmeg To White Sauce. 1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce: Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9 Ingredients; Toss To Coat. Cover & Chill 2 Hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Meringue Cups Categories: Desserts Servings: 8 2 pt Strawberries Sliced 1/2 c Skim Milk 2 ts Vanilla Extract 2 Egg Whites 7 Packets Equal 8 Strawberry Halves 1 Packet Low Calorie Whipped 8 Mint Sprigs Topping Mix Marinate Berries in Vanilla Extract & 4 Packets Equal. Refrigerate For 30 Min. Prepare Whipped Topping According To Package, Substituting Milk For Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped Topping. Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Champagne Cocktail Categories: Beverages Servings: 36 1 (6 Oz.) Can Frozen Orange 2 (25.4 Oz.) Bottles Juice Concentrate, Thawed & Champagne Chilled Undiluted 1 (33.8 Oz.) Bottle Lemon- 1 cn (6 Oz.) Frozen Limeade Lime Concentrate, Thawed & Sparking Water, Chilled Undiluted Crushed Ice (Optional) Combine Orange Juice & Limeade Concentrates in A Large Punch Bowl; Stir Until Well Blended. Add Champagne & Sparkling Water, Stirring Well. Serve Punch Over Crushed Ice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VENISON STEAKS WITH SCOTCH SOUR SAUCE Categories: Main dish, Game Servings: 4 2 tb Butter,divided use 1 ts Dijon mustard 1/4 c Finely chopped shallots 2 ts Cornstarch 5 Cranberries,crushed 2 tb Water 1/4 c Scotch whiskey 4 Venison Porterhouse steaks 3/4 c Orange juice OR 4 small beef Porterhouse 2 tb Lemon juice Steaks 2 tb Red currant jelly Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey and microwave on high 1 minute or until boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions.Rub remaining 1 tbsp. butter over surface.Immediately,press venison or beef onto hot surface.When brown,turn over.Microwave on high 2 minutes or to desired doneness.Do not overcook.Serve immediately with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET AND SOUR BEEF STIR FRY Categories: Chinese, Beef Servings: 2 8 oz Beef flank or round steak 1 md Clove garlic,minced 4 tb Salad oil 1 tb Cornstarch 1/2 c Diagonally sliced carrots 1 cn 10 1/2 oz. ready to serve 1/4 c Green bell pepper,cut into French onion soup Squares 1 tb Cider vinegar 1/2 c Snow peas 1 ts Sugar 1/2 ts Ground ginger Place steak in freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shanghai Beef Categories: Oriental, Beef Servings: 4 1 lb Flank steak,cut into strips Chopped 1 cn 10 1/2 oz. condensed beef 4 tb Soy sauce Broth 2 tb Cornstarch 2 tb Oil 5 Scallions cut diagonally 8 oz Can sliced water chestnuts Into 1" pieces Drained 1/4 ts Black pepper 1/4 c Water 1 1/2 c Dry rice 1 md Red bell pepper coarsely Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy sauce and cornstarch;stir into beef mixture.Cook and stir until mixture thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let stand 5 minutes. Fluff with a fork.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saucy Burgers Categories: Hamburger Servings: 4 1 lb Ground beef 1/4 ts Black pepper 1 Egg slightly beaten 1 cn 10 3/4 oz. condensed 1/2 c Finely chopped onion Mushroom soup 1/4 c Fine dry bread crumbs 2/3 c Water 2 tb Ketchup 1 Bag Minute Rice Boil-in-Bag 1 ts Prepared mustard Cooked 1/2 ts Worcestershire sauce Mix beef with egg,onion,bread crumbs,ketchup,mustard, Worcestershire sauce and black pepper.Shape into 4 patties,1" thick.Brown in a large skillet for 5 minutes on each side. Remove patties;drain fat.Stir soup and water into skillet and bring to a boil.Return patties to skillet.Cover and simmer for 5 to 10 minutes.Serve over cooked rice.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Middle Eastern Style Beef Categories: Beef, Main dish Servings: 4 1 lb Lean round steak,cut into 1 1/2 c Frozen broccoli, cauliflower Strips And carrots,thawed 1 sm Onion,chopped 1/4 c Raisins 2 tb Butter or margarine 1 tb Lemon juice 1 cn 10 1/2 oz. condensed beef 1/8 ts Cinnamon Broth 1 1/2 c Dry rice 1/2 Soup can water 1/2 c Sliced almonds Brown beef and onion in hot butter in a large skillet.Add broth water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Beef and Rice Categories: Beef, Main dish Servings: 4 2 Slices bacon, cut into 1" 1 c (10 3/4 oz.) condensed Pieces Mushroom soup 1 lb Ground beef 1 Soup can water 1/2 c Chopped onion 1/4 ts Garlic powder 2 c (1/2 pkg.) frozen broccoli, 1 1/2 c Dry rice Corn and red bell peppers Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALISBURY STEAK WITH MUSHROOM GRAVY Categories: Beef, Main dish Servings: 6 1 1/2 lb Ground round steak Season to taste 1/2 lb Ground pork 1 c Mushroom soup 1 Egg 1 c Milk or water 1/4 c Whole wheat bread crumbs 1 ts Kitchen Bouquet, optional 1 md Onion,finely chopped For color Combine meat,egg,bread crumbs,onion and seasoning.Shape into patties.Preheat a skillet to 350 degrees.Place patties in skillet and brown on each side.Mix mushroom soup,Kitchen Bouquet and milk together.Pour over patties.Lower heat to 250 degrees. Cover and cook about 20 minutes or until done.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PANHANDLER SALISBURY STEAK Categories: Beef, Main dish Servings: 8 2 Bouillon cubes 1 lg Egg,beaten 1/2 c Hot water 1 cn Cream of mushroom soup 1 1/2 lb Lean ground beef (or cream of celery) 1 sm Onion,minced 1 Soup can milk 1/2 c Fine dry bread crumbs Baking powder biscuits, 1 tb Worcestershire sauce or If desired Celery salt Dissolve bouillon cubes in hot water.Mix this in with meat, onion,crumbs,seasonings and beaten egg.Be careful with additional seasonings as cubes and Worcestershire sauce may be quite enough. Shape into eight patties and place in a shallow baking dish,8 x 11".Beat milk with cream of mushroom soup (or cream of celery). Set aside. Preheat oven to 350 degrees.Bake patties about 15 minutes or until lightly browned,then cover all with the blended soup mixture.Top each patty with the prepared baking powder biscuit, if desired.Return to oven for an additional 15 to 20 minutes or until biscuits are nicely browned.Makes 8 patties. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHUCK WAGON SALISBURY STEAK Categories: Beef, Main dish Servings: 4 2 c Cornflakes 1 1/2 ts Salt 1 Egg 1/2 ts Black pepper 1/2 c Barbecue sauce 1 lb Ground beef Measure cornflakes,then crush to 1 cup.Place crushed flakes in a mixing bowl.Add egg,1/3 of the barbecue sauce,salt and black pepper;beat until thoroughly combined.Add ground beef; mix well.Shape into 4 oval patties,about 3/4" thick.Place in a shallow baking dish in single layer.Brush patties with the remaining barbecue sauce.Bake @ 375 degrees about 25 minutes for medium doneness. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GRILLED SALISBURY STEAK IN BELMONT SAUCE Categories: Beef, Main dish Servings: 6 1 3/4 lb Finely ground lean chuck 1 1/2 tb Finely chopped chives Beef Salt 2 tb Grated onion Black pepper 2 tb Grated ran green bell Paprika Pepper Pinch of powdered thyme 1 cl Garlic,mashed -------------------------------BELMONT SAUCE------------------------------- 3 tb Butter 1 ts Prepared mustard 1/3 c Tomato ketchup Salt 1 tb Lemon juice Black pepper 1 ts Worcestershire sauce A little mace to taste Generous dash Tabasco sauce Dry sherry wine Mix all ingredients together and shape into 6 individual small steaks,about 3/4" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them for 5 to 6 minutes or more on each side,depending on degree of doneness desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend well.Stir in 2 tbsp. sherry and bring almost to a boiling point.Arrange steaks on a hot platter and pour sauce over them. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILI WITH RICE Categories: Chili, Rice Servings: 4 1 lb Ground beef 3/4 c Water 1 cn (15 1/2 oz) kidney beans, 1 pk (1 3/4 oz) chili seasoning Drained Mix 1 sm Green pepper,chopped 1 Minute Rice Boil in Bag 1 cn (11 oz) condensed Zesty Rice, cooked Tomato Soup/Sauce Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5 minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 - lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1 ~ 1 1/4 oz. pkg. taco seasoning mix 2 - cups dry rice 1/2 - cup grated Cheddar cheese 1 - cup crushed tortilla chips Mix beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and chips.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHEESEBURGER PIZZA Categories: Pizza Servings: 6 2 pk 7 1/2 oz pkg refrigerated 1 cn (8 oz) tomatoes,drained Biscuits And chopped 3/4 lb Ground beef 2 tb Sliced scallions 1/2 c Chopped onion 1/2 c Shredded Mozzarella cheese 1 cn 11 oz condensed Cheddar Sliced pitted ripe olives Cheese soup/sauce And dill pickle chips for 2 ts Prepared mustard Garnish,if desired 1/8 ts Hot pepper sauce Pat biscuits into a 12" round greased baking sheet or pizza pan.Bake @ 400 degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet until beef is browned and onion is tender.Drain off fat.Stir in soup, mustard and hot pepper sauce.heat through. Spread beef mixture over biscuits to within 1/2" of the edge. Top with remaining ingredients.Bake 5 minutes more or until biscuits are golden brown.Garnish with sliced pitted ripe olives and dill pickle chips,if desired.Cut into wedges and serve.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DELI IN A SKILLET Categories: Beef Servings: 4 1 lb Corned beef,cooked and cut 1 1/2 c Dry rice Into pieces 1/2 c Prepared Thousand Island 1 cn (14 oz) sauerkraut Dressing 1 1/2 c Water 3 oz Swiss cheese,cut into 3/4 ts Caraway seed Strips Mix corned beef,sauerkraut,water and caraway seed in a large skillet.Bring to a full boil.Stir in rice.Pour dressing over rice and top with cheese.Cover;remove from heat.Let stand 5 minutes.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TABASCO SEARED PEPPER STEAK Categories: Beef Servings: 1 1/3 ts Tabasco(R) sauce Cracked black pepper 8 oz Filet or Strip steak Place a Filet Mignon or New York Strip steak on the cutting board.Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of steak.Sprinkle,liberally,with coarse,cracked black pepper and pat the pepper into the steak. Grill over a hot fire,searing the steak,quickly,on both sides before cooking it,slowly,over the corner of the grill.Serve steak medium to medium rare. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN FRIED ROUND STEAK Categories: Beef Servings: 6 2 lb Round steak, 1/2" thick 1/4 c Shortening 2 Beaten eggs Salt 2 tb Milk Pepper 2 c Cracker crumbs Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook over very low heat 45 to 60 minutes or until tender.Serve with South Gravy over steaks.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southern Gravy Categories: Sauces Servings: 1 1/2 c Beef instant bouillon 3 tb Drippings or margarine 1 1/2 c Unsifted flour 1 3/4 c Milk or water 1/2 ts Black pepper Make ready mix by combining first 3 ingredients in medium bowl.Store at room temperature in pint jar with tight fitting lid.Shake before using. For Gravy: Stir 1/4 cup ready mix into drippings.Cook and stir until brown.(This is to cook the flour;do not burn it.) Add water or milk; stir until thick and bouillon is dissolved. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GREEN PEPPER STEAK Categories: Beef, Oriental Servings: 4 1 lb Round steak 1 c Red or green bell pepper 1/4 c Soy sauce 1 Stalk celery,cut thin 1 cl Diced garlic 1 tb Cornstarch 1 1/2 ts Grated fresh ginger 1 c Water 1/4 c Salad oil 2 Tomatoes,wedged 1 c Thinly sliced green onion Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in wok.Add beef,toss over high heat until browned. Taste meat.If it is not tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables.Toss until vegetables are tender crisp,about 10 minutes. Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add tomatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BOURBON STEAK Categories: Beef Servings: 1 1/2 c Soy sauce 1/4 ts Grated ginger 1/4 c Bourbon 1/4 c Water 1 cl Garlic,pressed or minced 1 1/2" thick steaks Combine everything in a shallow dish.Marinate the steaks for at least two hours.(I like to tenderize them first.) Grill over a charcoal fire.Best when served with a foil baked potato fresh from the coals.Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EASY SPICY MEAT LOAF Categories: Meatloaf Servings: 6 1 1/2 lb Ground beef 1 sm Can jalapeno peppers 1/2 lb Ground pork 1 sm Pack Monterey Jack cheese 1 md Green bell pepper 1 sm Can spicy tomato sauce 1 md Onion 1 pk Meat loaf mix In a large bowl,combine ground beef and pork.Cut up the pepper and onion in small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12" roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good size peppers on top of the mix in the pan.Cover with thin slices of Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350 degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce over top.Serve with mashed potatoes,gravy and a green salad and hot homemade bread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY MEATBALLS Categories: Meat balls Servings: 30 1 lb Lean ground beef 1/4 c Ketchup 1 pk Onion soup and dip mix 2 tb Brown sugar 1/4 c Crushed crackers 1 tb Vinegar 1 Egg,beaten 1 Dash ground allspice 1/4 c Water In a large bowl,thoroughly mix beef,1/4 cup of the soup mix, crackers and egg.Shape mixture into 1" meatballs.Arrange in a single layer in a 12 x 8" microwave baking dish. In a small bowl,stir together remaining soup mix,water,ketchup, brown sugar,vinegar and allspice.Pour over meatballs.Cover with wax paper and microwave on high 5 minutes or until meat is no longer pink.Turn meatballs and spoon sauce over once during cooking.Let stand,covered,5 minutes.Makes 30 meatballs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEAT LOAF WELLINGTON Categories: Meatloaf Servings: 8 1 lb Ground beef 1/2 c Warm water 1/2 lb Ground veal 1 pk Dry onion soup mix 1/2 lb Ground pork 4 Bacon strips 1 ts Worcestershire sauce 2 pk Crescent roll dough 2 Eggs 1 Egg white,lightly beaten 1 1/2 c Cracker crumbs With 1 tbsp. water 3/4 c Ketchup Flour Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on a large floured surface to make a large rectangle.Gently,press together the seams and perforations. Place over meat loaf and mold to fit.Trim off excess dough.Use remaining rectangles to make a design for the top;cookie cutters may be used.Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EASY BEEF BAKE Categories: Beef Servings: 2 1 pk Onion and mushroom or beef 1/4 c Ketchup Flavor mushroom soup mix 1 md Egg 1/4 c Water 3 c Hot mashed potatoes 1 lb Ground beef Shredded Cheddar cheese 1/2 c Soft bread crumbs Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LAYERED HAMBURGER PIE Categories: Hamburger Servings: 4 1 lb Ground beef 1/8 ts Garlic powder 1 Egg 1 1/2 c Sliced potatoes 1/4 c Dry bread crumbs 1 md Onion,sliced into rings 1 ts Salt And separated 1 ts Mixed herbs (oregano, 1 1/4 c Mushrooms Basil, marjoram) 1 c Cheddar cheese 1 ts Dry mustard 1/2 c Swiss cheese 1/4 ts Ground cumin seeds 2 tb Parsley Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer of potatoes,onion and mushrooms,reserving some mushrooms to ring the pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are done.Remove from oven.Remove foil.Top with cheese and sprinkle with parsley.Return to oven just long enough to melt cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: INDONESIAN STEAK WITH ONIONS Categories: Indonesian, Beef Servings: 6 3 lb Chuck steak 1/2 ts Black pepper 2 md Onions,chopped Dash cayenne pepper 1 cl Garlic,minced 2 tb Lemon juice 2 ts Crushed coriander 1 tb Brown sugar 1 1/2 ts Salt 2 tb Soy sauce In a large bowl,toss the onions,garlic,coriander,salt and both types of pepper.Add and mix the lemon juice,brown sugar and soy sauce.Place the chuck steak in this marinade and refrigerate over night.Place meat on broiler pan or rack, farthest from the flame.Broil 12 minutes.Place marinade on meat and broil another 2 minutes.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEAT AND SWEET POTATO PIE Categories: Beef, Pies Servings: 6 1 lb Ground beef Drained 1/2 c Bread crumbs 1/4 c Brown sugar 1/4 ts Allspice 1/4 c Milk 1/4 ts Nutmeg 2 Eggs 1/8 ts Black pepper 1 tb Butter,softened Dash of salt 1 tb Lemon juice 2 cn (16 oz) sweet potatoes, 1/4 ts Cinnamon About 1 1/2 hours before serving,combine ground beef,bread crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand.With fingers,press mixture to bottom and side of 9" pie plate just to rim;refrigerate. In large bowl,using a potato masher,mix sweet potatoes with remaining ingredients and 1/2 tsp. salt until smooth.Spoon sweet potato mixture into pie shell,spreading to edge to seal. Bake in a 400 degree oven about 50 minutes or until knife inserted in center comes out clean.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JALAPENO BEEF ROLL WITH ZUCCHINI Categories: Beef Servings: 6 3 md Zucchini 1/2 c Bread crumbs 2 oz Monterey Jack cheese (with 3 tb Ketchup Jalapeno pepper) Salt 1 sm Onion 1 tb Butter 1 1/2 lb Ground beef About 35 minutes before serving,shred enough to measure 1 cup. Set remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl,grate onion.Add ground beef,bread crumbs,ketchup,and 1/2 tsp. salt.Mix well.On waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle shredded zucchini and cheese over beef mixture. Starting on a long side,roll meat mixture around filling,jelly roll fashion,lifting wax paper to help shape roll.Press seam and sides to seal. Carefully,transfer beef roll,seam side down,to a 2 quart oblong baking dish.Microwave cook,covered with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30 seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4 minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. To serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along side of meat,Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EXCELLENT STEAK DIANE Categories: Beef Servings: 4 4 Sirloin Steaks (6 oz ea) 2 tb Worcestershire sauce 2 tb Butter Salt,pepper 4 Shallots, finely chopped Parsley Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons butter.Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned.Add: 2 tablespoons Worcestershire sauce and heat to bubbling.Keep the sauce hot. Heat in 12" skillet or chafing dish: 6 tablespoons butter. When it begins to brown,add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper. Presentation: Spread the shallot sauce over the steaks and sprinkle with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: WISCONSIN HOLIDAY FONDUE Categories: Cheese Servings: 4 1 md Onion,chopped 2 1/2 c (10 oz.) shredded Cheddar 1/2 lb Ground beef Cheese 2 cn (10 1/2 oz) pizza sauce 1 c (4 oz.) Mozzarella cheese 1 1/2 ts Fennel seeds Italian or French bread or 1 1/2 ts Leaf oregano English muffins 1/4 ts Garlic powder In a sauce pan over medium heat,brown onion and ground beef. Drain.Add pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir until smooth.Pour into fondue pot.Keep warm while serving.Serve with Italian or French,cut in pieces or over English muffins for a luncheon treat.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STEAK ORIENTAL Categories: Beef Servings: 6 1 c Diagonally cut carrot Thin strips Slices 1 cn (8 oz) sliced water 1 c Diagonally cut celery Chestnuts, drained Slices 3 tb Soy sauce 1 cl Garlic, minced 1/2 lb Velveeta Pasteurized 2 tb Oil Process Cheese Spread,cubed 1 lb Beef round steak,cut into Hot Cooked Rice In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring constantly,until steak is tender;drain.Reduce heat to low.Add water chestnuts,soy sauce and process cheese spread;stir until cheese is melted.Serve over cooked rice.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF NOODLE BAKE Categories: Beef Servings: 6 1 lb Ground beef 4 c (8 oz.) noodles, cooked, 1 cn (8 oz) tomato sauce Drained 1/3 c Chopped onions 1/2 lb Velveeta Pasteurized 2 tb Chopped green bell pepper Process Cheese Spread,cubed In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ITALIAN MEAT LOAF Categories: Meatloaf Servings: 6 1 Egg, beaten Food 1 1/2 lb Ground beef 3/4 c Old fashioned or quick 1 cn (8 oz) pizza sauce Oats, uncooked 3/4 c (3 oz.) Velveeta Shredded 1/4 c Cold water Pasteurized Process Cheese 1/2 ts Dried oregano leaves,crushed In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix lightly.Shape into a loaf in a 10 x 6" baking dish. Bake @ 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARINATED FLANK STEAK Categories: Beef Servings: 8 3 lb Beef flank steak 1/3 c Dry sherry 1/2 c Maple syrup 1 ts Grated fresh ginger OR 1/2 c Soy sauce 1/2 ts Ground ginger 1/3 c Green onion slices 1/4 c Cold water 1/3 c Orange juice 2 ts Cornstarch Score meat, diagonally, on both sides. Combine remaining ingredients except water and cornstarch; pour over meat. Cover; refrigerate several hours or overnight, turning once. Reserving marinade, place meat on rack of broiler or on grill, so meat is 6 to 7" from the heat. Broil meat, about 6 minutes on each side or until desired doneness. Pour reserved marinade in a small saucepan; bring to a boil. Dissolve cornstarch in water; add to marinade. Continue cooking for 2 to 3 minutes or until thickened. Serve with flank steak. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUTHWESTERN SIMMERED BEEF Categories: Beef Servings: 8 3 lb Bottom round of beef, 1 cn (14 1/2 oz) Mexican style Trimmed Stewed tomatoes 2 tb Oil 1 cn (7 oz) diced green chilies 1 lg Onion,chopped 1/4 c Water 2 cl Garlic,minced 1 ts Oregano 1/3 c Flour 1 ts Cumin Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in oil.Add onion and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or until meat is tender.Stir occasionally and add additional water,if needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZESTY POT ROAST Categories: Beef Servings: 8 4 lb Beef bottom roast or 1 c Beef broth Boneless chuck roast 1 4 oz. jar prepared 1 tb Oil Horseradish 1 tb Butter or margarine 1/2 ts Salt 1 lg Onion, sliced 3 tb Flour 1 cn (14 1/2 oz) stewed tomatoes 1/4 c Cold water In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until onion is soft.Add remaining ingredients,except flour and water.Cover and simmer 2 to 3 hours or until meat is tender, turning meat,occasionally.Remove meat to a serving platter. Keep warm.To make gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend well;add to remaining drippings.Cook stirring until thickened.Serve sliced meat with hot gravy.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VEAL OSCAR WITH SAUCE BERNAISE Categories: Beef Servings: 6 6 Veal cutlets (1/4" thick, Cooked tender Sirloin cut) 3 tb Beef stock Salt and black pepper 1 Sauce bernaise Flour and butter * Recipe follows * 24 Warmed asparagus spears, Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CABBAGE LOAF Categories: Hamberger Servings: 8 2 lb Ground beef 3 Eggs 2 1/2 c Shredded cabbage 1/2 ts Black pepper Salt 4 Bacon strips 1/2 Chopped green bell pepper 1 cn (6 oz) tomato paste 1 Minced garlic clove American cheese slices Mix all ingredients together,thoroughly.Pour mixture into a 9 x 5 x 3" loaf baking pan.Place bacon strips on top.Bake for 1 1/2 hours in a 350 degree oven.After 45 minutes,you may have to drain bacon grease.During the last 15 minutes,add tomato paste on top. Turn oven off.After 15 minutes,add cheese slices to top and allow to melt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEMON GINGER BEEF Categories: Beef, Chinese Servings: 4 3/4 lb Flank steak * (recipes follows) * 1 tb Cornstarch 1 c Thin,diagonally sliced, 1 tb Dry sherry Carrots 2 tb Peanut oil 1 md Onion,cut into chunks 1 cl Garlic,minced 1 cn (16 oz) cut green beans 1 Lemon Ginger Sauce 1 c Sliced fresh mushrooms -----------------------------LEMON GINGER SAUCE----------------------------- 1 tb Fresh lemon juice 1 tb Slivered ginger root 2 tb Honey 1 cl Garlic,minced 1 tb Dry sherry 1 ts Cornstarch Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAVORY MEATBALLS Categories: Meat balls, Microwave Servings: 8 2 c Torn bread 1 1/2 c Tomato ketchup 3/4 c Milk 1/4 c Apricot preserves 1 lb Ground beef 1 tb Dijon style mustard 1/2 c Finely chopped onion 2 ts Cider vinegar 2 tb Chopped parsley 1/4 ts Hot pepper sauce 1 ts Salt 2 cn (16 oz) cut green beans, 1/2 ts Garlic powder Drained 1/4 ts Black pepper Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute.Add meat,onion,parsley,salt,garlic powder and black pepper; mix well.Roll into 1" size balls;place in a 2 quart microwave safe dish.Cover and cook on high for 6 to 8 minutes or until done;drain.Blend ketchup with preserves,mustard,vinegar and red pepper sauce.Combine sauce,beans and meatballs.Cover and cook on high for 2 to 3 minutes or until heated through.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEATBALLS Categories: Meatballs Servings: 30 2 lb Ground beef 2 tb Garlic salt 1 c Bread crumbs 1 tb Oregano 2 tb Grated cheese 1 tb Parsley 2 Eggs Prior to browning,mix all ingredients together thoroughly. Form into meatballs.Place in a bowl,separating with wax paper. Refrigerate overnight. Brown meatballs in a 250 degree oven for 15 minutes.Place in sauce.Cook on low heat for 3 hours.Turn off and let thicken. Note: Placing meatballs in refrigerator overnight,holds meatballs together.Otherwise,you have meat sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CZECHOSLOVAKIAN GOULASH Categories: Stews, Beef Servings: 6 1 lb Round steak,cut into pieces Salt 1 md Size can V-8 vegetable Black Pepper Juice Ketchup 3 Carrots,chopped Water 10 Potatoes,peeled and chopped Few dashes of 1/2 Head cabbage, chopped Worcestershire sauce Chili powder Brown cut up pieces of meat.Season with chili powder,salt and black pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HEALTHY MEAT LOAF Categories: Meatloaf Servings: 8 4 c Packed, finely shredded 1 Whole egg Cabbage (about 1 pound) 1/3 c Bread crumbs,preferably 1 md Onion,finely chopped Whole wheat (1/2 cup) 1 ts Dried basil,crumbled 1 1/2 tb Corn oil 1/4 ts Oregano,crumbled 1 c Packed shredded carrot 1/2 ts Fresh ground black pepper, (2 medium) To taste 1 cl Garlic,minced (1 heaping 1/4 c Water Tablespoon) 2 tb Vinegar 1/2 lb Ground round or lean ground 1 c Packed shredded potatoes Beef (2 medium) 1 Egg white Saute cabbage and onion in the oil in a large skillet over medium heat,stirring them often,for about 5 minutes.Reduce the heat to medium low and saute the vegetables for 5 to 10 minutes longer or until cabbage begins to turn golden. Add the carrots and garlic;saute the vegetables another 5 minutes.Remove the vegetables from the heat and let them cool to room temperature. In a large bowl,combine the beef with the egg white and whole egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients well. In a shallow baking pan,shape the meat and vegetable mixture into a loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes before slicing it. Serve 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Burgundy Categories: Beef, Stews Servings: 6 3 lb Stew beef,cut into 2" cubes 3/4 c Burgundy wine 1/2 c Flour 3/4 c Beef broth 2 tb Vegetable oil 1 Bay leaf 12 sm White onions,peeled 1 ts Salt 12 oz Fresh mushrooms,trimmed 1/4 ts Pepper In a sturdy plastic bag,combine beef and flour.Shake to coat well. In electric skillet with heat control set at 325 degrees brown beef cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until brown and mushrooms are dark.Add wine and broth.Bring to boil, stirring well.Add bay leaf,salt and pepper.Cover.Turn heat control down until light goes out (simmer point).Simmer 1 1/2 to 2 hours, stirring occasionally,until meat is tender and sauce is thick.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: WOK BEEF BURGUNDY Categories: Oriental, Beef Servings: 6 2 lb Beef,cut into 1" cubes 2 c Burgundy or other good 3 c Water Red wine 12 sm White onions 1 c Beef broth 1/4 c Flour 1 1/2 ts Thyme leaves 6 tb Olive oil 2 ts Parsley flakes 2 cl Garlic, minced 1 Bay leaf 1 c Fresh mushrooms Salt and pepper to taste In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STEAK WITH BRANDY Categories: Beef Servings: 4 4 Beef top loin or strip Scallions Steaks, cut 1" thick, about 2 tb Butter or margarine 2 1/4 lbs. 1 Beef bouillon cube 1 tb Cracked peppercorns 3/4 c Boiling water 2 tb Butter or margarine 1/4 c Brandy or cognac 1/4 c Chopped shallots OR Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked peppercorns;rub over meat and press in with heel of hand.Turn steak over,add another 1/3 tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2 tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6 minutes on each side, depending on doneness.Transfer steaks to a serving plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in remaining 2 tbsp. butter with heat control set at 350 degrees until tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water and dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while stirring to scrape up browned bits from pan.Add steaks to pan.Carefully,heat brandy or cognac in a ladle over direct heat. Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEPPER STEAK Categories: Oriental, Beef Servings: 6 1 1/2 lb Top round steak 1/2 c Finely chopped onion 1/3 c Vegetable oil 1 cl Garlic,minced 3/4 ts Salt 1 1/2 c Beef broth 3 md Green peppers, cut in 2 tb Cornstarch 1" pieces 1/3 c Water 3 md Red peppers, cut in 1" 1 tb Soy sauce Pieces Hot cooked rice, optional 1 1/2 c Sliced celery Slice steak,diagonally,into very thin slices,then cut slices into 2" pieces.In electric skillet,heat oil with heat control set at 350 degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef broth.Turn heat control to 250 degrees.Cover and cook until vegetables are tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and soy sauce until smooth.Add to meat mixture.Cook and stir until thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VEAL MARSALA Categories: Veal Servings: 4 1 lb Boneless veal cutlets, 2 tb Butter or margarine Pounded thin 2 tb Flour 1/4 c Flour 1/2 c Marsala wine 3 tb Butter or margarine 1 c Chicken broth 1/2 ts Salt Hot cooked rice or noodles, Dash pepper Optional 1 1/2 c Thinly sliced mushrooms Slice veal into 2 x 1/2" strips.In sturdy plastic bag,place veal and 1/4 cup flour.Shake to coat evenly.In electric skillet,melt 3 tbsp. butter with heat control set at 325 degrees.When butter is bubbly,add veal strips.Saute quickly just until all sides are brown. Sprinkle with salt and pepper.Remove veal from skillet.Keep warm.Add mushrooms to hot skillet.Saute until limp.Add 2 tbsp. butter and 2 tbsp. flour,stirring well to combine.Add wine and broth,stirring constantly to loosen any brown bits.Cook for 2 minutes,stirring constantly.Add veal and simmer for 1 minute or until heated through. Serve over rice or noodles,if desired.Makes 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SIRLOIN STEAK WITH SAUCES Categories: Beef Servings: 4 1 tb Butter or margarine Mushroom onion sauce, Onion 1 1/2 lb Boneless sirloin steak,1" Butter sauce, or Sour cream Thick Sauce Preheat Sizzling Skillet in microwave oven at high for about 6 1/2 minutes.Place butter on preheated skillet to melt.Spread evenly across surface.Place steak on skillet.Microwave at high for 4 minutes turn steak over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with one of the sauces.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KOSHER CABBAGE ROLLS Categories: Hamburger Servings: 6 1 lg Head cabbage ----------------------------------FILLING---------------------------------- 2 lb Ground beef 6 tb Ketchup 2 Eggs Salt and pepper 1/2 c Rice -----------------------------------SAUCE----------------------------------- 1 #2 1/2 can tomatoes 1/2 c Brown sugar 1 cn Tomato sauce 2 lg Onions,sliced Juice of 1 lemon Salt and pepper Combine filling ingredients.To prepare cabbage,cut larger outer leaves from cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture equally on 16 leaves.Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour, then bake uncovered.Baste frequently. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT AND SPICY BEEF BACK RIBS Categories: Beef Servings: 10 7 lb Beef back ribs 1 ts Ground cinnamon 3/4 c Water,divided 1 ts Hot pepper sauce 1 c Ketchup 1/2 ts Crushed red pepper 2 tb Lemon juice Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORIENTAL STYLE BEEF FILETS Categories: Oriental, Beef Servings: 4 4 4 oz. beef filets 8 Water chestnuts, coarsely 1 ts Seasoned salt Grated 4 ts Soy sauce 1 md Clove garlic,minced 4 ts Vegetable oil 1/4 ts Lemon and pepper seasoning 1 c Chopped peanuts 1/2 c Snipped parsley -----------------------------AUGUST MOON SAUCE----------------------------- 1 tb Cornstarch 3/4 c Orange juice 1/2 ts Ground ginger 2 tb Small orange rind,slivered 2 1/2 tb Sugar ----------------------------------GARNISH---------------------------------- Remaining chopped peanuts Green onion flowers Savoy or leaf lettuce Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets.Pat parsley on tops and sides.Place filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20 minutes or until desired doneness. Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange juice and orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts over tops.Surround with lettuce and green onion flowers.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FESTIVE CITRUS SIRLOIN STRIPS Categories: Beef Servings: 6 1 1/2 lb Beef top sirloin steak,1" 1 Red onion,sliced and Thick Separated into rings 5 md Mushrooms,thinly sliced 1 pk Romaine lettuce leaves,torn ----------------------------------MARINADE---------------------------------- 1/4 c Fresh lemon juice (about 2 1 tb Honey Lemons) 3 tb Light olive oil 1/2 c Orange juice 1/4 ts Ground white pepper 1/4 c Red wine vinegar 1/4 ts Salt 1 cl Garlic,minced 1/2 ts Thyme ----------------------------------GARNISH---------------------------------- 1 Artichoke, orange and lemon Slices Trim excess fat from beef. In shallow dish,combine marinade ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss with vegetables.Add beef,turning once to coat.Cover;marinate in refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from marinade.Place in shallow baking pan.Pour any leftover marinade onto beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and mushrooms.Arrange serving platter with lettuce leaves.Carve steak diagonally into thin slices;fan onto lettuce leaves.Place onion rings and mushrooms along and over beef slices.Pour any remaining marinade ( from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it,forming a flower effect.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ALL AT ONCE SPAGHETTI Categories: Hamburger, Pasta Servings: 4 1 tb Cooking oil 2 cn Hunt's Tomato Sauce 1 lg Onion,chopped 1 1/2 c Water 1/2 lb Ground beef 1/4 lb Uncooked spaghetti 1 1/2 ts Salt (1/2 - 8 oz. pkg.) Pepper to taste Grated cheese Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the beef.Stir and fry until meat loses red color.Sprinkle with salt and pepper.Pour in tomato sauce and water;bring to boil.Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking time.Serve with cheese.Makes 3 to 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED FLANNEL HASH (Homemade Corned Beef Hash) Categories: Beef Servings: 4 1 lb Potatoes (about 2 medium 2 - cups cooked corned beef Sized) 1 cn (8 oz) diced beets, drained 3 tb Water OR 1 cup cooked diced beets 1/2 c Chopped onion 1/4 c Milk 2 tb Bacon drippings 2 tb Chopped fresh parsley 1 cn (12 oz) corned beef OR Salt and pepper to taste Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass measure;add water.Cover with plastic wrap,venting spout area. Microwave on high 6 to 7 minutes.Set aside. Place onion and bacon drippings in a 2 qt. casserole.Cover with lid or plastic wrap and microwave on high 2 to 3 minutes or until onion is tender.Stir in potatoes,corned beef,beets,milk and parsley.Add salt and pepper to taste.Microwave on high 3 minutes or to desired temperature.If desired,mixture may be browned in a skillet on conventional range top in lieu of final reheating in microwave.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mini Meat Loaf Categories: Meatloaf Servings: 1 2 Saltine crackers 1 Egg 1 c Cubed raw beef 1 tb Ketchup 2 1" pieces onion 2 Dashes pepper 2 Sprigs parsley 2 tb Ketchup Place crackers in food processor bowl and cover unit.With hand on cover process until finely crumbled.Add 1/2 cup meat,cover and process 3 to 4 fast pulses.Remove cover and add remaining meat,onion and parsley;cover and process 4 to 6 fast pulses.Remove cover and add egg, 1 tbsp. ketchup and pepper.Cover and process 2 fast pulses.Pat into 3" x 1 1/4" mini loaf pan.Bake in preheated 350 degree oven for 30 minutes.Add 2 tbsp. ketchup to top and continue to bake an additional 20 minutes.Makes 1 to 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARINATED STEAK Categories: Beef Servings: 6 1 Thick flank steak or 1 tb Soy sauce London broil (about 1 1/2 1/8 ts Oregano,crumbled Pounds) 1/8 ts Marjoram,crumbled 2/3 c Dry red wine 1/8 ts Pepper Mix together the wine,soy sauce and seasonings.Place steak in a long glass baking dish and pour marinade over meat.Cover and chill at least 12 to 18 hours,turning meat once or twice.Preheat broiler.Remove steak from marinade.Pat dry and broil 4" from heat for about 5 minutes on each side.To serve,cut thin slices diagonally across grain.Serve with rice.Yield:6 servings Calories:270 per serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NEW ENGLAND CRANBERRY POT ROAST Categories: Beef Servings: 8 2 tb All purpose flour 4 Whole cloves 1 ts Salt 1 2" stick cinnamon 1 ts Onion salt 1 cn (16 oz) whole cranberry 1/4 ts Pepper Sauce 4 lb Pot roast 1 tb Vinegar 2 tb Shortening Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch oven,slowly brown meat on all sides in hot shortening.Remove from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHARCOALED CHUCK ROAST Categories: Barbeque, Beef Servings: 10 1 3 to 3 1/2 lb. boneless 3 tb Lemon juice Chuck roast 1 tb Instant minced onion 2 ts Seasoned meat tenderizer 2 tb Dried thyme leaves 1 c Red wine vinegar 1 Bay leaf, crushed 1/4 c Olive oil 1 ts Medium-grind black pepper Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 minutes.Turn roast over and microwave on high 5 minutes more.Immediately,grill over hot coals for 30 to 30 minutes for medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Stack Categories: Hamburger, Chili Servings: 4 1 lb Ground beef 1 cl Garlic, chopped fine 1 tb Chili powder 1 #2 1/2 can tomatoes 2 tb Shortening 1 Green bell pepper,chopped 1 ts Salt 1/2 c Grated sharp Cheddar cheese 1 Onion, chopped fine 2 tb Flour Dash of pepper Add shortening to skillet.Heat to medium high.When shortening is browned,add meat and cook until crumbly.Next,blend flour through the mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook 30 minutes.Just before serving,stir in cheese.Delicious served on toast.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAVORY SKILLET MEAL Categories: Beef Servings: 4 1 lb Round steak 1 ts Salt 4 md Size potatoes, peeled and 1 lg Onion, cut in slices Cut into quarters 1 cn Cream of mushroom soup 1/3 c Flour 3 tb Shortening Cut meat into bite size pieces for serving.Season with salt, dip in flour.Brown in shortening in skillet.Place vegetables over top of meat,then add mushroom soup.Cover.Keep mixture on medium high until steam escapes freely.Turn to simmer and cook 50 minutes longer.Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NEW ENGLAND BOILED DINNER Categories: Beef Servings: 8 3 lb Corned beef Lengthwise 6 Carrots, cut in half, 1 md Size head of cabbage Lengthwise 3 c Water 6 Potatoes, cut in half, 6 Turnips, cut in quarters Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place meat on top of vegetables.Cover and when mixture is steaming briskly,set to medium.Cook for 45 minutes. Ham may be used in place of corned beef,if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BREADED VEAL CUTLETS Categories: Veal Servings: 4 2 lb Veal steak Bread crumbs 4 tb Drippings 1 tb Worcestershire sauce 1 Egg, beaten Salt and pepper 1 c Water Dip veal in egg and crumbs.Season.Brown in drippings,cooking on medium high to brown meat.Place in casserole or baking dish. To drippings left in skillet.add water and Worcestershire sauce. Pour over veal.Cover and bake 1 1/2 hours at 350 degrees.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GROUND BEEF AND VEGETABLE CASSEROLE Categories: Hamburger Servings: 6 2 lb Ground chuck 1/4 ts Pepper 4 tb Shortening 2 c Unstrained tomatoes 1/2 ts Sage 10 Onion, sliced, fried 3 tb All-purpose flour Buttered crumbs 2 ts Salt Mold ground chuck into medium size balls and place in bottom of 2 quart casserole.Season with sage,salt and pepper.Over this, place layer of fried onions.Melt shortening,add flour;mix well. To this,add tomatoes.Cook until thickened.Pour over onions. Cover with buttered crumbs.bake,uncovered,in 375 degree oven for 1 1/2 hours.Serves 5 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STEAK AND PEPPERS Categories: Beef Servings: 4 4 Beef tenderloin steaks, cut Thick julienne strips 1" thick (about 4 oz. each) 6 Green onions, cut into 1/2" 1 tb Light sesame oil,divided Pieces 3 ts Peppercorns,coarsely crushed 1/4 c Soy sauce 1 tb Butter 1 1/2 ts Cornstarch 2 md Green bell peppers, cut into 1/4 c Balsamic vinegar 1/4" thick julienne strips 1/4 c Apple juice 1 Medium red and yellow bell 1/4 c Tomato juice Pepper, cut into 1/4" 6 Drops hot pepper sauce Press beef tenderloin steaks with palm of hand,flattening to 3/4" thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe baking dish;microwave on high 1 minute or until butter is melted.Add peppers and green onions, stirring to coat with oil mixture.Microwave on high 4 minutes or until peppers are crisp tender,stirring once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue cooking on high 1 to 2 minutes or until sauce is thickened;stirring once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers set aside.Press steaks down firmly on browning dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue cooking on high 1 to 2 minutes longer or until desired doneness.If necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to serving platter with slotted spoon;top with steaks.Serve steaks and peppers with remaining sauce. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: YORKSHIRE PUDDING WITH ROAST BEEF Categories: Beef Servings: 12 1 c Flour 2 Eggs 1/2 ts Salt 1 5 to 7 lb. rump roast 1 c Milk Preheat oven to 300 degrees.Cook rump roast in 9 x 9" pan for 25 to 30 minutes or until internal temperature in meat is 150 to 170 degrees. Mix and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat 2 minutes in electric mixer. Cover bottom of 9 x 9" pan about 1/4" with drippings from roast. Pour mixture 1/2" deep on drippings in pan.Bake 20 to 30 minutes. Delicious when served. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LIGHTHOUSE CASSEROLE Categories: Hamburger Servings: 18 1 lb Small shell macaroni 1 10 oz. jar chili sauce 2 lb Ground beef 1 cn (8 oz) mushroom pieces 1 lg Onion,chopped 1 cn (3 oz) sliced ripe olives, 1 cn (16 oz) kidney beans Drained 1 cn (16 oz) cream style corn 1 c Shredded Cheddar cheese, 1 cn (16 oz) tomato sauce Divided Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STRAW MUSHROOM MEDLEY Categories: Chinese, Beef Servings: 6 1 cl Garlic minced 2 tb Soy sauce 3 tb Soy sauce 1 tb Vegetable oil 2 tb Dry sherry 1 cn (8 oz) sliced water 7 oz Jar whole straw mushrooms, Chestnuts, drained Drained 3 c Fresh broccoli florets, cut 1 tb Sugar In 1" pieces 2 tb Sliced almonds 1 sm Onion, cut into slivers 1 lb Sirloin steak, cut into 2" 1 Red bell pepper, cut into Long paper thin strips Strips 2 ts Cornstarch Hot cooked rice, if desired In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add meat strips;stir to coat well.Let stand 30 minutes;drain,reserving marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2 to 3 minutes or until meat is no longer pink.Stir in broccoli and onion;cook until crisp tender.Stir in reserved marinade;add remaining ingredients.Cook until mixture becomes slightly thickened.Serve over cooked rice,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CELERY SUKIYAKI Categories: Japanese, Beef Servings: 6 1 1/2 lb Flank steak 3/4 c Boiling water 3 tb Salad oil 1 c Water chestnuts,sliced 3 c Celery,sliced diagonally 5 tb Soy sauce 2 sm Onions, sliced, separated 1 1/2 ts Ground ginger Into rings 1/2 ts Ground black pepper 1 Beef bouillon cube Cut steak into thin diagonal slices.(For easier slicing, partially freeze first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a time.Brown on both sides.Remove and set aside.Add celery and onion to skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in water.Add to skillet along with water chestnuts,soy sauce,ginger and black pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer 10 minutes or until steak and vegetables are fork tender.Serve over rice.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: COBBLE CORN CHILI TACOS Categories: Mexican, Hamburger Servings: 6 12 Taco shells 1 cn (8 oz) tomato sauce 1 lb Ground beef 2 tb Instant minced onion 1 pk Chili seasoning mix 1 c Sliced celery 1 cn (17 oz) whole kernel Shredded Cheddar cheese Sweet corn Shredded lettuce 1 cn (14 1/2 oz) stewed tomatoes Arrange taco shells in a shallow baking pan.Place in very slow oven (250 degrees) to crisp while making filling. Heat large skillet;crumble meat in and cook until browned, stirring constantly.Tilt skillet and spoon off excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for 15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese and serve on crisp lettuce.Or the filling may be served like chili con carne, if you don't like taco shells.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEXICAN FLANK STEAK WITH MOCK TAMALES Categories: Mexican, Beef, Sauces Servings: 6 1 1/2 lb Beef flank steak 1 ts Fresh ground black pepper 1/3 c Fresh lemon juice 1 Linda's Salsa Sauce 1/3 c Extra virgin olive oil 1 Mock tamales 6 tb Minced jalapeno peppers Fresh lemon slices 1 tb Minced fresh cilantro Jalapeno peppers 1 ts Salt Cilantro sprigs ----------------------------LINDA'S SALSA SAUCE---------------------------- 2 Tomatoes, peeled 3 Jalapeno peppers, thin 3 lg Cloves garlic, peeled Sliced 2 Plum tomatoes finely 1/4 c Coarsely chopped fresh Chopped Cilantro 3 Plum tomatoes, coarsely 1 tb Fresh lemon juice Chopped 1 ts Freshly ground black pepper --------------------------------MOCK TAMALES-------------------------------- 1 c ( 4 oz.) grated sharp Tops Cheddar cheese 6 7" flour tortillas 1 c Muenster cheese 6 8 by 12" pieces of foil 2 tb Minced green onion with Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHIANG MAI STEAKS Categories: Chinese, Beef Servings: 4 --------------------------------COCONUT MILK-------------------------------- 1 1/2 c Water 1 c Packed, flaked coconut -----------------------------------STEAKS----------------------------------- 4 Beef tenderloins, cut 1" 2 tb Creamy peanut butter Thick (approx. 4 oz. each) 2 ts Curry powder 1 Coconut Milk Kiwi fruit, peeled and 2 tb All-purpose flour Sliced, if desired 1/4 ts Salt Flaked coconut 1/2 ts Butter Parsley sprigs 1/2 ts Vegetable oil Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED HOT BEEF KABOBS WITH YOGURT SAUCE Categories: Beef Servings: 8 1 Boneless beef sirloin steak 1 8 oz. carton plain low fat Cut 1 1/4" thick (about 2 Yogurt Lbs.) 1/3 c Minced green onions and 1/4 c Packed brown sugar Tops 4 ts Cider vinegar 1/4 ts Garlic salt 1 tb Vegetable oil 10 oz Fresh spinach 2 ts Chili powder Red bell pepper slices 1 ts Salt Paprika 1 ts Hot pepper sauce Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce in medium bowl.Add beef pieces;toss to coat.Let stand 15 minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning frequently. To serve,place spinach around edge of large serving platter leaving center open for small serving bowl.Remove beef from skewers and arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOP OF THE STOVE Categories: Hamburger, Campbells Servings: 8 16 oz Frozen egg noodles 1 cn Campbell's Cheddar cheese 1 1/2 lb Ground beef Soup 1 c Chopped onion 1 c Sour cream 1 cn Cambell's cream of mushroom 1 ts Italian seasoning Soup Cook noodles in boiling water for 20 minutes or until tender. Drain and keep warm.While noodles cook,brown ground beef and onions.Drain off excess fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in large saucepan.Simmer for 10 minutes,stirring frequently,(do not boil).Serve over warm noodles.Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ITALIAN STYLE MEAT LOAF Categories: Hamburger Servings: 6 1 lb Lean ground beef 1 c Fresh bread crumbs 6 oz Italian sausage or spicy 1/2 c Chopped onion Bulk sausage 1/2 c Chopped green bell pepper 1 cn (14 1/2 oz) Italian style 1 Egg, beaten Stewed tomatoes In a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8" loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Crabs Categories: Fish, Cajun Servings: 8 3 Medium bellpeppers 2 Stalks celery 2 Large onions 1 Stick butter 2 c Bread crumbs 1/2 lb Claw crab meat 1 tb Flour 1 pn Green onions 1 pn Parsley 3 Eggs Saute' vegetables until wilted,season to taste with salt and red pepper. Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other ingredients and fill crab shells. Dip in a batter of egg and milk,then in flour and finally in bread crumbs. Fry until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Gumbo Categories: Cajun, Fish Servings: 6 3 lb Fresh Shrimp 2 lb Lump Crabmeat 3 c Vegetable Oil 8 c Onions - Chopped 4 tb Chopped Garlic 1 cn 8oz. Tomato Sauce 3 tb Black pepper 1 ga Water 2 pt Oysters 4 1/2 c Flour 2 c Bell Peppers Chopped 3 c Celery - Chopped 1 c Green Onions Chopped 3 tb Salt 2 ts Red Pepper 3/4 c Parsley - Chopped 3 cn 14oz. Whole tomatoes & juice Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, addonions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving,bring to a light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Saute A La Creole Categories: Cajun, Poultry Servings: 5 3 lb Broiler-Fryer Chicken 3/4 c Flour 1 1/2 ts Salt 1/2 ts Pepper 1 c Cooking oil 1 c Onion chopped 1 c Green pepper chopped 2 c Sieved tomatoes 1 Clove garlic, Minced 1/4 ts Basil 2 tb Chicken drippings Cut chicken into serving size pieces, put flour,salt and pepper into a shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat and brown the chicken evenly. When chicken is browned remove and set it aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce occasionally. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Steaks Categories: Fish, Barbeque Servings: 4 4 Salmon steaks 2 tb Soy sauce 1/4 c Oil 1/2 tb Ginger 2 tb Lemon juice Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Cornish Hens Categories: Poultry, Main dish Servings: 4 4 Cornish game hens 1 ts Rosemary 1/2 c Butter 2 Cloves garlic, pressed 2 tb Lemon juice Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY ROAST BEEF Categories: Beef Servings: 8 3 lb Beef for roasting (eye 2 cl Garlic,minced Round, top sirloin or 1 tb Soy sauce Sirloin tip) 1 tb Olive oil 2 ts Dry mustard 1 Fresh onion, sliced 1/4 c Dijon mustard Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry mustard over entire surface of meat.Mix up the rest of the ingredients in big measuring cup and spread it over the roast.Now, place the roast atop the onion layer in pot.Let stand several hours. When you are ready to cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes. Then turn back oven to 350 degrees and roast 45 minutes or longer, depending on desired doneness.Use your meat thermometer to determine time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MAMA'S ITALIAN MEATLOAF Categories: Meatloaf Servings: 12 2 lb Lean ground beef 1/2 ts Salt 1 lb Italian sausage 1/4 ts Pepper 1 1/2 c Cracker crumbs 1 ts Oregano 2 Eggs, beaten 1 cl Garlic,minced 1 md Onion, chopped 1 c Pizza sauce 1 Bell pepper, chopped ----------------------------------FILLING---------------------------------- 1/2 lb Boiled ham,sliced thin 1 cn (8 oz) mushrooms,drained 8 oz Grated Mozzarella cheese Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on top of meat mixture,leaving a small margin.Spread mushrooms over ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10" size and roll meat like a jelly roll.Use wax paper to lift.When rolled tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before done,sprinkle reserved cheese over and finish baking.Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HEARTY BURGUNDY MEATBALLS Categories: Meat balls Servings: 4 1 lb Lean ground beef 8 oz Pearl onions, peeled and 1 lg Egg Halved, about 1 1/2 cups 1 c Fresh bread crumbs, 2 tb All-purpose flour About 2 slices bread 1/2 c Red burgundy or other dry 1 ts Salt Red wine 1/4 ts Freshly ground black pepper 1 Envelope instant beef 2 tb Vegetable oil Bouillon 3 md Carrots,peeled and sliced, 3 tb Chopped fresh parsley About 1 cup 1 12" loaf French bread 2 c Quartered medium-size fresh Sliced Mushrooms, about 8 oz. In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET-SOUR MEATBALLS ORIENTAL Categories: Meat balls, Oriental Servings: 4 1 cn (20 oz) pineapple chunks Pieces,about 3/4 cups Packed in juice 1 cl Garlic, crushed 1 lb Lean ground beef 2 ts Cornstarch 1 lg Egg 2 tb Cider vinegar 1 c Fresh bread crumbs, about 1 tb Light brown sugar, firmly 2 slices bread Packed 3/4 ts Salt 1/4 ts Ground red cayenne pepper 1/2 ts Ground ginger 4 oz Fresh Chinese pea pods OR 2 tb Vegetable oil 6 oz Frozen pea pods, thawed 3 md Scallions, cut into 1" Drain pineapple well,reserving 3/4 cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES Categories: Thai, Meat balls Servings: 4 Vegetable oil 1/2 c Chunk-style peanut butter 1 lb Ground pork 1 tb Grated lemon peel 1 lg Egg 1/4 ts Ground red cayenne pepper 1/2 c Dry-roasted peanuts, 1 sm Cucumber,sliced Finely chopped 1 sm Carrot, peeled and thinly 1/4 c Chopped fresh cilantro or Sliced or cut into thin Parsley Sticks 3/4 ts Salt Fresh cilantro or parsley 3 3/4 oz Pkg. cellophane noodles Sprigs, optional (see note) Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into 1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add meatballs.Cook about 12 minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SALSA Categories: Meat balls, Sauces Servings: 4 3 tb Vegetable oil Cheese 1 sm Onion,diced,about 1/2 cup 1/3 c Shredded mild Cheddar 1/2 ts Chili powder Cheese 1 lb Lean ground beef 3/4 ts Salt 1 lg Egg 6 Corn tortillas, half 10 oz. 1 cn (4 oz) mild green chilies, Pkg., cut into wedges Drained and chopped 1 Zesty Tomato Salsa 1 3/4 c Fresh bread crumbs, about 4 Lettuce leaves, optional Slices bread Tomato wedges, optional 1/3 c Shredded Monterey Jack -----------------------------ZESTY TOMATO SALSA----------------------------- 1 tb Vegetable oil 1 md Onion, diced (about 3/4 cup) 1 Red pepper, cored, seeded 1 lg Clove garlic,crushed And diced (about 2 cups) 2 lg Ripe tomatoes, diced (about 1 Green bell pepper, cored, 2 cups) Seeded and diced (about 2 1/2 ts Hot red pepper sauce Cups) Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through.Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs if desired.Serve with tortilla chips and salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BARBECUED VENISON RIBS Categories: Barbeque, Game Servings: 6 2 1/2 c Water 2 md Onions,diced 3 c Ketchup 2 tb Chili powder 1 tb White vinegar 1/2 ts Salt 1/4 c Lemon juice 6 lb Venison ribs with some loin 1/2 c Worcestershire sauce Meat attached 1/2 c 100% Wisconsin maple syrup Freshly ground black pepper 1/2 c Brown sugar To taste Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HAMBURGER HOT DISH Categories: Hamburger Servings: 4 1 lb Ground beef 1 ts Salt 1 c Celery,diced 1/4 ts Onion salt 1/2 c American cheese,diced 3 tb Ketchup OR 1/4 c Ripe olives,cut up 1 c Canned tomatoes 2 c Uncooked noodles Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a boil.Simmer for 30 minutes,stirring occasionally.Add water as needed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RIO GRANDE MEAT LOAF Categories: Meatloaf Servings: 6 1 cn (3 oz) mushrooms 1/3 c Crushed tortilla chips 1 1/2 lb Ground beef 1/2 ts Garlic salt 1 Egg, slightly beaten 1/8 ts Red pepper 1/3 c Heinz Ketchup 'n Onions Dash pepper Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms. Combine mushrooms and reserved liquid with beef and remaining ingredients.Form into a loaf (8 x 4 x 1 1/2") in shallow baking dish.Bake in 350 degree oven,1 hour.Let meat loaf stand 5 minutes before slicing.Serve with additional Ketchup 'n Onions,if desired. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHEESE MEATLOAF Categories: Meatloaf Servings: 8 2 lb Ground chuck 1/2 ts Pepper 1 md Onion,chopped 1/2 ts Garlic salt 2 Eggs,beaten 1 1/2 c Mozzarella cheese 12 Single crushed crackers 1 cn (12 oz) Italian tomato 1 c Milk Sauce 1 ts Salt Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x 1/4" thick.Spread mozzarella cheese over mixture to about 1" from edges.Start from one end and lift waxed paper and roll mixture into a log shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to 1/2 hours or until middle is done. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VEAL SCALOPPINE WITH TOMATOES AND OLIVES Categories: Veal Servings: 4 8 Slices veal scaloppine, 1/2 c Chopped onion About 1 1/4 lbs. 1/4 c Flour 1 c Sweet red or green peppers, 1/2 c Drained canned tomatoes Cut into thin julienne 2 tb Peanut,vegetable or Strips Corn oil Salt and pepper 1 ts Dried oregano 24 sm Stuffed green olives 2 tb Red wine vinegar 1 Egg 7 tb Butter 2 ts Finely minced garlic 3 tb Chopped fresh parsley 1 tb Water Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish.Coat the scaloppine on both sides with flour.Dip them into the egg mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn and cook on the other side for 1 minute.As the pieces are cooked,transfer them to a warm platter and keep hot. Wipe out the skillet.To the clean skillet,add the remaining butter. When it has melted,add the pepper strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing and stirring,until the peppers are crisp tender. Add the tomatoes and cook about 1 minute.Add the oregano and vinegar and stir well.Cook over high heat about 30 seconds.Pour the mixture over veal and sprinkle with parsley.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GERMAN MEATBALLS Categories: Meat balls Servings: 4 3 tb Vegetable oil 1 c Fresh bread crumbs 1 lb All-purpose potatoes, 1/2 ts Grated lemon peel Scrubbed and sliced, about 2 tb Chopped fresh parsley 3 1/2 cups 2 tb White wine 1/2 sm Head red cabbage, about Worcestershire sauce 8 oz., cored and coarsely Salt and black pepper,to Sliced Taste 1 sm Onion, diced, about 1/2 cup 2 ts All-purpose flour 8 oz Lean ground veal 1 tb Fresh lemon juice 8 oz Lean ground pork 1 tb Capers,drained In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAUCY SWEDISH MEATBALLS Categories: Meat balls Servings: 4 1 lb Lean ground beef 3 tb Butter 1 lg Egg 1 pk (8 oz) medium egg noodles 1 c Fresh bread crumbs, from 8 oz Fresh green beans, cut into 2 slices bread 1 1/2" pieces, about 2 cups 1/4 c Club soda 2 c Sliced fresh mushrooms, 3 tb Chopped fresh dill OR About 8 oz. 1 1/2 tb Dried dill weed 1/3 c Sour cream 1 1/4 ts Salt Fresh dill sprigs, optional 3/4 ts Freshly ground black pepper In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning frequently until browned on all sides.Meanwhile,prepare noodles according to package directions,add green beans to boiling water along with noodles;do not add salt.When meatballs are browned,remove to plate using slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt over medium-high heat.Add mushrooms;cook about 5 minutes, stirring frequently until crisp-tender.Return meatballs to skillet along with 3/4 cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper.Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour cream;cook 2 to 3 minutes longer until heated through. To serve:Drain noodles and green beans;arrange on serving platter. Spoon meatball mixture over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS Categories: Meat balls Servings: 4 3 tb Olive oil 1/3 lb Ground beef 1 lg Red bell pepper, cored, 1/3 lb Ground pork Seeded and cut into thin 1/3 lb Ground veal Strips 1 lg Egg 1 lg Green bell pepper, cored, 1/4 c Fine dry bread crumbs Seeded and cut into thin 1/4 c Chopped fresh parsley Strips 1 ts Fennel seeds, crushed 1 lg Yellow bell pepper, cored, 1 1/4 ts Salt Seeded and cut into thin 1/4 ts Black pepper Strips 1/2 c Pitted black olives, halved 1 lg Onion, cut into wedges In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining 1/2 tsp. salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taskebab Categories: Beef Servings: 5 1 lb Diced beef 1/2 sm Onion,diced Olive oil 1/4 ts Basil 1 Eggplant, peeled and diced 1/4 ts Oregano 3 c Light tomato sauce Salt and pepper to taste Fry beef and eggplant in oil in skillet (or eggplant may be deep- fried).Prepare light tomato sauce.Combine with remaining ingredients. bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to blend through meat and eggplant.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORIENTAL STYLE FLANK STEAK Categories: Oriental, Beef Servings: 6 1 1/2 lb Flank steak 1 cl Garlic,minced 1/4 c Green onion slices 1/4 c Soy sauce 2 tb Sesame seeds,toasted 1/4 ts Ground ginger 3/4 c Barbecue sauce Score steak on both sides.Pour combined ingredients over steak. Cover;marinate in refrigerator several hours or overnight,turning once. Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired doneness,brushing frequently with barbecue sauce mixture and turning occasionally.To serve,carve steak across grain with slanted knife,into thin slices.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VENISON PICADILLO Categories: Game Servings: 8 3/4 c Chopped onion 1 ts Ground coriander 1 ts Chopped garlic 1/2 ts Ground cloves 2 tb Olive oil 2 c Canned whole tomatoes, 2 lb Venison shoulder or leg, Seeded and chopped Ground 2 tb Red wine vinegar 2 ts Red chili flakes 2 tb Raisins 1 ts Dried oregano 1/4 ts Salt 1 ts Ground cumin 1/4 ts Black pepper In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET AND SOUR KABOBS Categories: Beef Servings: 6 1 lb Lean ground beef 6 Cherry tomatoes, halved 1 md Green pepper, cut into 6 Fresh mushrooms, halved Squares 1 cn (8 oz) pineapple chunks, in 3/4 c A-1 Steak Sauce Its own juice, undrained 1/2 c Plain bread crumbs Hot cooked rice 1 Egg, beaten Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24 meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce with reserved juice.Set aside. Thread meatballs,pineapple,green pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning and brushing with Steak Sauce Mixture,frequently.Serve with rice bedding.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHEDDAR BURGERS Categories: Hamburger Servings: 5 1 lb Lean ground beef 3 tb Heinz 57 Sauce 1 c Grated Cheddar cheese 1/4 ts Salt 1/2 c Soft bread crumbs Sandwich Buns, toasted 1/4 c Minced onion Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.Makes 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MOUSSAKA Categories: Greek, Hamburger Servings: 4 1 md Eggplant, about 1 1/4 lbs. 1/4 ts Black pepper Flour Salt 6 tb Margarine 1 cn (8 oz) tomato sauce 1/2 c Chopped onion 1/2 c Dry white wine 1 lb Lean ground beef 3 md Tomatoes, fresh, thinly 1/4 c Finely chopped parsley Sliced 1 ts Nutmeg 1 Egg, beaten 1/2 ts Paprika 1/2 c Grated Mozzarella cheese Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off excess.Saute on both sides in margarine until brown,adding more margarine as needed.Drain on paper towels;set aside. In large skillet,saute onion until tender.Add meat;saute until no longer red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a few minutes. Arrange layer of eggplant slices in bottom of lightly buttered 2 quart or shallow baking dish.Pour half the meat mixture over eggplant. Cover with half remaining eggplant slices.(Layers will be sparse if shallow baking dish is used.)Pour on remaining meat mixture.Top with remaining eggplant and tomato slices,overlapping,alternately,for an attractive visual effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or longer,until top is toast brown.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MICROWAVE BEEF STROGANOFF Categories: Beef, Microwave, Campbells Servings: 4 1 lb Boneless beef sirloin steak Soup 1/2 c Chopped onion 1/2 c Sour cream 1 cn (10 3/4 oz) Campbell's 1/2 ts Paprika Condensed Cream of Mushroom Hot cooked noodles Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices across the grain.In a 2 qt. microwave-safe casserole, combine beef and onion.Cover with lid;microwave on high 5 minutes or until beef is no longer pink,stirring once during cooking. In small bowl,stir soup until smooth;stir in sour cream and paprika.Add to beef,stirring to coat.Cover,microwave @ 50 percent power 3 minutes or until heated through.Serve over noodles.Makes about 3 1/2 cups or 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEDITERRANEAN STIR-FRIED BEEF Categories: Beef, Pasta Servings: 4 1/2 lb Boneless beef bottom round 2 ts Cornstarch 1/2 c Water 2 cl Garlic, minced 1/4 c Red wine vinegar 3 tb Olive or cooking oil 2 ts Minced dried onion 1 pk (16 oz) frozen loose pack 1/4 ts Pepper Broccoli, cauliflower and 1/8 ts Ground red pepper Carrots 6 oz Linguine 1 c Sliced fresh mushrooms 2 tb Butter Grated Parmesan cheese Partially freeze beef, thinly slice across grain into bite-size strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix well.Marinate 15 minutes @ room temperature.Cook pasta according to package directions.Drain;toss with butter.Keep warm. Drain meat,reserving marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on platter.Sprinkle with cheese.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILLED FILLET OF BEEF WITH SOUR CREAM Categories: Beef Servings: 8 4 lb Trimmed beef fillet 1 cl Garlic, minced Salt to taste 3/4 lb Bacon, cut into 1" pieces Pepper to taste 1/4 lb Mushrooms,sliced 4 tb Butter,divided 1 tb Grated onion 1 Carrot, finely chopped 1 1/2 c Sour cream 1 Leek, white part only, 2 ts Horseradish Finely chopped 1 tb Finely chopped parsley 1 Rib celery, finely chopped 1 ts Thyme 1 tb Vegetable oil 1 ts Chervil Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on cutting board,pouring pan juices into bowl. Add remaining ingredients to pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut wedge 1" wide and 1" deep along top length of beef.Remove long triangular wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany with remaining stuffing.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARINATED FILET MIGNON Categories: Beef Servings: 4 4 Filets, 14 oz. each 1 c Brandy 6 Mushrooms,sliced 1 c Burgundy 2 Slices bacon, quartered 1 c Vegetable oil Salt and pepper 1/2 c Butter 1 ts Crushed black peppercorns 3 tb Flour 3 Bay leaves 2 c Beef stock 1/2 ts Allspice 1 c Marinade 5 Cloves 16 Whole mushrooms Make two slits in each filet,about 3" long and not quite to the underside.Stuff these with slices of mushroom,bacon pieces and salt and pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable oil.Place prepared filets in this mixture and refrigerate for 24 hours or more. Remove and drain filets,when ready to cook.Grill according to taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2 cup butter in a small saucepan.Stir in flour and brown. Blend in until smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat through.Pour sauce over filets.Serves 4.Decorate with parsley and onion rings. Recipe is from Brennan's Restaurant in New Orleans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: INDOOR MEAT STICKS Categories: Beef Servings: 4 1 lb Of sirloin 12 Pearl onions 1 Green pepper 1/2 lb Mushrooms 1 Zucchini ----------------------------------MARINADE---------------------------------- 1/2 c Chopped onions 1/2 ts Salt 2 tb Sesame seeds 1/4 ts Pepper 2 tb Peanut oil 2 tb Brown sugar 1/2 c Soy sauce 1 ts Lemon juice Combine the marinade and set aside.Cut and cube the sirloin and add it to the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the green pepper into squares and the zucchini into small wheels. Arrange the meat on skewers and the green pepper,zucchini,onions and mushrooms on separate skewers.Broil the meat on a rack 4" from the heat.Brush with marinade and turn every 2 or 3 minutes.The meat should cook for about 10 minutes and the vegetables for about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BATTER UP BEEF PIE Categories: Beef, Pies Servings: 6 2 c Cooked beef, cut into 1/2" 1/4 c Butter Pieces 1 1/2 c Flour 1/2 c Chopped onion, saluted in 1 c Grated Cheddar cheese Butter 1 tb Dried minced onion 1 c Cooked carrots, cut in 1 tb Sugar Chunks 2 ts Baking powder 1 c Cooked potatoes, cut in 1 ts Salt Chunks 1 1/2 c Milk 1 c Beef gravy Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of 8" square baking dish in 350 degree oven.Combine remaining ingredients in mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HUNGARIAN BRANDY BEEF GOULASH Categories: Beef, Stews Servings: 6 3 lb Beef, first cut of the 2 1/2 c Onion, cut into 1 1/2" Round or stew meat, cut in Chunks 1" cubes 3/4 c Brandy 2 1/2 ts Salt 1 cn (10 1/2 oz) beef consomme 1/2 ts Pepper 3/4 ts Marjoram,crumbled 2 tb Paprika 3/4 ts Caraway seeds 2 tb Shortening,half butter 1 1/2 tb Cornstarch Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy. Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GLAZED CORNED BEEF Categories: Beef Servings: 8 3 lb Corned beef 4 tb Prepared Dijon mustard 1 c Orange marmalade 4 tb Brown sugar Place corned beef in large pot and cover with boiling water.Bring to a boil,lower heat,cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350 degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat is done,remove from pot and drain.Place meat on an oven proof serving dish and pour marmalade mixture over it, coating thoroughly. Bake beef for 30 minutes or until glaze is crisp and brown.Serve hot or at room temperature with boiled cabbage,potatoes and or carrots. Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRENCH RIB STEAK WITH MARROW AND RED WINE SAUCE Categories: Beef Servings: 4 1/4 lb Marrow from beef bones 5 tb Butter 2 Rib steaks, about 1 1/2 lbs 3 tb Finely chopped shallots Salt to taste 1 1/2 c Dry red wine Fresh ground pepper 1 tb Red wine vinegar 1 tb Corn,peanut or vegetable 1/4 ts Sugar Oil 1/2 c Fresh or canned beef broth Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper.Heat the oil in a heavy skillet large enough to hold both steaks.Add the steaks and cook about 10 minutes or until thoroughly browned and scared on one side.Turn and continue cooking until thoroughly browned and scared, about 5 minutes.Cook about 5 minutes longer,turning meat occasionally. Transfer the steaks to a warm platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over relatively high heat until the liquid is almost completely reduced,about 12 minutes.Add the broth and any juices that may have accumulated around the steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter. Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold water to cover and salt to taste.Bring to a simmer but do not boil.Cook as briefly as possible,only until the marrow is barely heated.If the marrow cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer the marrow pieces to the sauce.Slice the steaks and serve with the marrow sauce on the side.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAMY MEATBALL DINNER Categories: Meat balls, Microwave Servings: 4 1/2 c Soft whole wheat bread Of mushroom soup Crumbs 1/2 Cup apple juice or water 1 Beaten egg 2 tb Snipped parsley 2 tb Milk 1/2 ts Dried basil,crushed 1 tb Chopped onion 2 c Frozen crinkle-cut carrots 1/4 ts Salt 2 tb Margarine or butter,melted 3/4 lb Ground beef 1/2 c Brown rice, cooked 1 cn (10 3/4 oz) condensed cream Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into 20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15 minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add meatballs and stir to coat.Divide rice among 4 shallow single-serving baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap; freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the microwave,turning once.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE Categories: Veal, Sauces Servings: 10 2 tb Unsalted butter Temperature 4 lb Boneless veal loin, trimmed Salt and pepper And tied, at room ---------------------------PISTACHIO BUTTER SAUCE--------------------------- 1/4 c Finely chopped shallots 8 oz Cold unsalted butter, cut 1/2 c White Burgundy Wine Into 16 pieces 1/4 c White wine vinegar 1 cl Garlic,peeled and mashed 1/2 c Water 1/2 c Coarsely chopped, toasted 1/4 ts Salt Pistachio nuts 1/4 ts Freshly ground white pepper Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season veal with salt and pepper.Brown meat on all sides over medium high heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer inserted in thickest portion registers 140 degrees.Baste with butter several times during roasting.Remove meat from oven,cover loosely with foil and allow to rest in warm place for 15 minutes before slicing.Slice into 1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.Serves 8 to 10. PISTACHIO BUTTER SAUCE In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2 tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces of cold butter,1 at a time.Do not add more butter until each piece is incorporated.The sauce will have the consistency of heavy cream after all the butter has been added.Whisk in the garlic and pistachios.Taste and adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept lukewarm in double boiler.At serving time, place over heat and whisk in 1 tsp. cold water at a time until desired consistency is achieved. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORANGE AND SPICE POT ROAST Categories: Beef Servings: 8 4 lb Beef chuck pot roast 1 tb Dried parsley flakes 2 tb Lemon juice 1 ts Sugar 1 ts Salt 1/2 ts Ground cinnamon 3 Slices bacon 1 cl Garlic, minced 1 cn (8 oz) stewed tomatoes 4 Whole cloves 1 c Orange juice 1 sm Bay leaf 2/3 c Chopped onion 2 tb All-purpose flour 1/4 c Snipped fresh parsley OR 1/4 c Cold water Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook bacon until crisp.Remove from pan;crumble;set aside.Brown roast in drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is tender. Transfer roast to serving platter;cover with foil. Remove cloves and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with meat.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cola Roast Categories: Beef Servings: 8 1 ts Salt 1/2 ts Pepper 1/2 ts Garlic Powder 4 lb Bottom Round Roast 3 tb Vegetable Oil 12 oz Chili Sauce 12 oz Cola Flavored 2 tb Hot Pepper Sauce Carbonated Beverage 2 tb Worcestershire Sauce Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Tortoni Categories: Desserts, Chocolate, Microwave Servings: 4 2 Sq Unsweetened Chocolate 1/4 c Sugar 6 oz Semi Sweet Chocolate 2 1/2 c Whipping Cream 1/2 c Chopped almonds 2 ts Sugar 4 Egg Whites 1 tb Vanilla 1/8 ts Cream of Tartar 6 oz Chopped Candied Red Cherries 1/8 ts Salt In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boudin Blanc I - (Sausage-Making Cookbook) Categories: French, Pork Servings: 5 2 1/2 lb Pork butt, fine ground 2 1/2 lb Chicken breast, fine ground 2 tb Salt 3 ts White Pepper 3 ts Quatre-epices 20 Eggs 6 tb Rice flour 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Seasoning Salt Categories: Spices Servings: 6 1 c Garlic Salt 2 c Jalapeno Powder; * 3/4 c Celery Salt 1/2 c New Mexico Chile Powder; * 1/4 c Salt * Both of these items should be available at grocery and specialty stores that handle Mexican foods. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sausage, Cheese, and Egg Casserole Categories: Breakfast, Eggs, Casseroles Servings: 6 12 c Herb seasoned croutons 1 cn Cream of mushroom soup 1 1/2 lb Mild bulk sausage 2 c Grated sharp cheddar cheese 4 Eggs 3/4 ts Dry mustard 2 1/2 c Milk 1 Dash of pepper 1/2 ts Salt 1/2 c Milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saffron Rice Categories: Rice Servings: 6 2 tb Butter 2 Bay Leaves 1 ts Cumin seeds 1/2 c Uncooked rice 1 1 inch Cinnamon stick 1 ts Salt 3 Brown cardamon pods, crushed 1 1/2 c Chicken stock 4 Whole Cloves 1/4 ts Saffron 1/2 ts Black Peppercorns Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Biryani Categories: Indian, Sauces Servings: 6 6 tb Butter 1/2 c Raisins 1/2 c Almonds 3/4 c Chicken stock 1/2 c Cashews Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Figue Vert (Green Banana) Gratin Categories: Vegetables, Side dish Servings: 4 3 lb Green bananas Salt 2 c Chicken Stock Ground Nutmeg 2 tb Butter 1 pn Cinnamon 1 Small Onion, chopped 1 c Grated Cheddar Cheese 1 c Light cream or milk 1/2 c Fresh Bread Crumbs 2 Eggs, beaten Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Flambie Categories: Desserts Servings: 4 8 Medium sized Ripe Bananas 1/3 c Orange Juice 1/4 c Butter 4 tb White Rum or Heated Brandy 1/3 c Apricot Jam In a large frypan, melt butter over medium heat. Add bananas and cook for 3 ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Serves 4. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Budwix Cream Categories: Desserts Servings: 1 4 ts Budwix 1 Juice of 1 Lemon 2 ts Cold-pressed Oil 2 ts Honey 2 tb Cottage Cheese 1 Banana *Budwix is a mixture of millet, almonds and flax seed. You can use plain yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can be used instead of a banana. In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately. From The Gazette, 91/02/20. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Shrimp Stew Categories: Cakun, Shellfish, Stews Servings: 4 1/3 c Chopped Bacon 3 c Seafood Stock 1/3 c All-Purpose Flour 2 c Water 4 Stalks Celery, chopped 2 tb Lemon Juice 1 Large Onion, chopped 1 tb Granulated Sugar 1 Large Green Pepper, chopped Creole Spices 6 Green Onions, chopped 2 lb Uncooked, shelled Shrimp 1 c Tomato Paste 1/4 c Minced Fresh Parsley * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Crosses Categories: Desserts Servings: 18 3 oz Cream Cheese, softened 2 tb Honey 1 tb Butter, softened 1/4 ts Grated Lemon Rind In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture to make crosses on buns. Do not reheat once crosses are in place. Makes enough for 1 1/2 dozen buns. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Beef Categories: Beef Servings: 4 1 lb Boneless beef sirloin steak 1/2 Green bell pepper cut into Cut into 1" cubes 4 pieces 2 tb Lemon juice 1/2 Red bell pepper cut into 4 2 tb Grated onion Pieces 2 tb Red wine vinegar 1/2 Yellow bell pepper cut into 2 tb Vegetable oil 4 pieces 1/4 ts Ground cumin 4 sm Onions, parboiled 1/4 ts Garlic powder Salt and pepper to taste 1/4 ts Crushed red pepper Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning occasionally,to desired doneness.Season with salt and pepper to taste.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: WESTERN LIGHT BROIL WITH VEGETABLES Categories: Beef Servings: 4 1 lb Beef top round or boneless 1/4 ts Garlic powder Sirloin steak,cut 1" thick 6 oz Asparagus tips, blanched 1/2 c Light soy sauce (2 1/2" long) 2 tb Honey 3/4 c Diagonally cut carrots, 2 tb Lemon juice Blanched 2 Green onions, finely 1/2 c Frozen peas,blanched Chopped 4 Tomato roses,if desired Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning occasionally.Pour off marinade;discard.Place steak on rack in broiler pan so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount of each vegetable,in spoke fashion,on four dinner plates.Carve steak into 1/4" thick slices.Arrange 4 slices of beef over vegetables.Top with a tomato rose,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DINER MEAT LOAF Categories: Meatloaf Servings: 6 1 1/2 lb Ground beef 1 1/2 ts Salt 1 c Soft bread crumbs 1/4 ts Pepper 3/4 c Milk 1/4 ts Oregano 1/2 c Chopped onions 1 sm Can tomato sauce 1/2 c Parmesan cheese 3 Slices Mozzarella cheese 1 Egg, slightly beaten Heat oven to 350 degrees.Combine all ingredients except tomato sauce and Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan, shape loaf.Bake 1 1/2 to 2 hours.Drain excess fat.Pour tomato sauce over loaf during last 1/2 hour of baking time.Place Mozzarella cheese on top.Bake 5 to 10 minutes.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DINER GOULASH Categories: Stews Servings: 8 2 lb Chuck or round steak, cut 2 ts Paprika In cubes Pepper to taste 1/4 c Shortening 1/2 ts Dry mustard 1 c Onion 2 tb Worcestershire sauce 1 sm Garlic,minced 1 1/2 c Water 3/4 c Ketchup 2 tb Flour 1 tb Brown sugar 1/4 c Cold water 2 ts Salt 1 pk (8 oz) noodles Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix flour and 1/4 cup cold water.Stir into meat mixture.Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED FLANNEL HASH Categories: Beef Servings: 6 1/2 lb Beets,trimmed 3 tb Chopped fresh parsley 2 md Potatoes,peeled 2 1/2 tb Butter 3 c Cubed cooked corned beef 1 ts Worcestershire sauce 2 Carrots, peeled and finely 1 ts Hot pepper sauce Chopped 1/4 c Tomato juice 1 sm Green pepper,finely chopped Salt and pepper to taste 1 lg Onion, finely chopped 6 Poached eggs 1 sm Clove garlic,minced Place beets in saucepan,cover with cold,unsalted water and slowly heat to boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain under cold water.Remove skins,cube and place in large bowl. Cook potatoes in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix well. Melt butter in 10" oven proof skillet.Press mixture into skillet and cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30 minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the mixture over and place skillet in oven.Bake until the potatoes are brown and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF AND TOFU Categories: Beef Servings: 4 1 c Beef broth 1 cl Garlic minced 1 tb Cornstarch 2 c Shredded Chinese cabbage 2 tb Water 1/2 lb Tofu, cut into 1/2" cubes 1 ts Brown sugar 3 c Hot cooked rice 2 tb Oil 2 Green onions with tops, 1/2 lb Lean ground beef Sliced Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until no longer pink,breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth mixture;stir until thickened.Add tofu;gently stir until heated,about 1 minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VEAL PAPRIKA Categories: Veal Servings: 4 1 lb Boneless veal stew meat 1/2 ts Salt 8 oz Fresh mushrooms,sliced 1/4 ts Pepper 1 c Chicken broth,divided use Dash caraway seed 1 lg Onion,finely chopped 3 tb Flour 1 ts Paprika 1/2 c Sour cream In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion, paprika,salt,pepper and caraway seeds.Cover with lid or plastic wrap.Microwave on high 7 minutes;stir.Stirring midway through cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining 1/2 cup broth until smooth.Stir into casserole.Microwave on high 2 to 3 minutes or until sauce thickens. Blend in sour cream;let stand 2 minutes.Serve over cooked noodles and sprinkle with additional paprika or chopped fresh parsley.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY MU SHU BEEF ROLL-UPS Categories: Chinese, Beef Servings: 4 1 lb Shaved roast beef 2 c Shredded fresh spinach 1 c Orange marmalade Leaves, lightly packed 1/2 c Hot picante salsa 1 c Thinly sliced fresh 1 ts Grated gingerroot Mushrooms 8 Flour tortillas, 1/2 c Thinly sliced green onions 9" diameter Green onion brushes (opt) 1/2 c Sliced unblanched almonds Divide beef into 8 equal portions;cover and set aside.Combine marmalade,salsa and gingerroot in small saucepan.Cook and stir over low heat until warm. Soften tortillas according to package directions.Spread about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or until heated through.To serve, arrange 2 roll-ups on each plate;garnish with green onion brush. pass remaining marmalade mixture.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BOURBON MARINATED STEAKS Categories: Beef Servings: 6 6 1 to 1 1/4" thick T-bone, 1/4 c Worcestershire sauce or Porterhouse or New York Commercial steak sauce Strips 6 Garlic cloves, crushed 1/3 c High quality bourbon Freshly ground pepper,to 3/4 c Olive oil Taste Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to 3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes before cooking. Cook steaks over a hot fire,2 minutes on each side for rare,3 minutes on each side for medium.Brush with the remaining marinade until done. Discard any unused marinade.Total cooking time: 4 to 8 minutes,depending on rareness.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ITALIAN BEEF Categories: Italian, Beef Servings: 14 10 lb Round or rump roast 1 tb Oregano 1/2 c Vinegar 1 sm Onion,diced 2 tb Worcestershire sauce Salt 1 cl Garlic,minced Pepper -----------------------------------SAUCE----------------------------------- 7 3/4 c Water 1 pk Italian Dressing Mix 3 Beef bouillon cubes 2 ts Basil 8 tb Worcestershire sauce 1 pk Au Jus Mix 4 ts Oregano Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic. Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350 degrees 3 hours or until done.Slice when cool. Before serving,combine sauce ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE Categories: Beef Servings: 8 1 3 lb. boneless beef rib eye 1 tb Cornstarch Roast 1 cn (13 3/4 oz) single strength 3/4 ts Salt,divided Beef broth 1/2 ts Pepper,divided 1 cn (4 oz) mushroom pieces and 1/2 c Chopped onion Stems, drained 1/2 c Dry red wine 1 tb Chopped parsley About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open roasting pan.Insert meat thermometer so bulb is centered in thickest part,but not resting in fat.Do not add water.Do not cover. Roast in 350 degree oven to desired degree of doneness.Allow 18 to 20 minutes for rare;20 to 22 minutes for medium. About 15 minutes before serving,remove roast when meat thermometer registers 135 degrees for rare;155 degrees for medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm place before carving. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare,160 degrees for medium. While roast is standing,remove rack from roasting pan;skim fat.Add onions to pan drippings;place roasting pan over medium high heat on top of range.Cook onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to boil;cook about 3 minutes or until thickened. Combine cornstarch and remaining,salt and pepper.Gradually,add beef broth to cornstarch mixture,stirring constantly;add to wine mixture in roasting pan.Continue cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib eye roast into thin slices.Serve with Red Wine and Mushroom Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEMON MARINATED SIRLOIN STEAK Categories: Beef Servings: 6 1 2 lb. sirloin steak, cut 2 4 ts Sugar To 2 1/2" thick 1 1/2 ts Salt 1 ts Finely shredded lemon peel 1 ts Worcestershire sauce 1/2 c Lemon juice 1 ts Prepared mustard 1/3 c Cooking oil 1/8 ts Pepper 2 tb Sliced green onion Score fat edges of steak.Place meat in a shallow baking dish.Combine remaining ingredients.Pour over steak.Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade.Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved marinade on grill. Remove steak to serving platter.Carve steak across the grain;spoon marinade over slices.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORIENTAL BEEF SHORT RIB BARBECUE Categories: Oriental, Beef Servings: 6 4 lb Beef short ribs, trimmed 1 1/2 tb Toasted sesame seeds, Of excess fat and cut Crushed Crosswise no more than 3/8 1 tb Minced garlic To 1/2" thick 1 tb Grated fresh ginger root 2/3 c Thinly sliced green onions 1/2 ts Ground red pepper 1/2 c Soy sauce 1/8 ts Freshly ground Szechuan 1/2 c Water Peppercorns 1/4 c Oriental dark roasted Fresh red chili peppers Sesame oil Green onions 2 1/2 tb Packed brown sugar Radish Roses Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and marinade in plastic bag or utility dish, turning to coat.Close bag securely or cover dish;marinate in refrigerator 4 to 6 hours,turning occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired degree of doneness.Place ribs on platter;garnish with chili peppers,green onions and radish roses.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BRISKET WITH PEPPERCORNS Categories: Beef Servings: 8 1 Beef brisket, trimmed of 1 c Water Fat 1 c Cracked black peppercorns 1 c Soy sauce Corn Oil Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse in water,blot dry.Spread cracked peppercorns on counter,oil one side of brisket and press oiled side onto peppercorns.Peppercorns should completely coat one side of brisket. Place brisket on broiler pan,peppercorn side up and broil for 10 minutes so that peppercorns are charred.Then,without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly sliced,at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JUDY'S SWEDISH MEATBALLS Categories: Meat balls Servings: 60 1/2 c Fine dry bread crumbs 1/8 ts Nutmeg 2/3 c Milk or water 1/3 lb Ground beef 1 Egg 1/3 lb Ground pork 2 tb Minced onion 1/3 lb Ground veal 1 1/4 ts Salt 2 tb Butter or margarine 1/8 ts Pepper 1/4 c Water Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and minced onion.Add salt,pepper,nutmeg and ground beef;mix thoroughly. Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking pan occasionally to keep balls round.Add water;cover skillet. Simmer 20 minutes.Yield: 50 to 60 small meatballs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SESAME BEEF STRIPS Categories: Beef, Microwave Servings: 4 1 lb Beef flank steak 1 ts Sugar 4 Finely chopped green onions 1 pk (16 oz) frozen Oriental (about 1/3 cup) Vegetable combination, 1/4 c Soy sauce Cooked 2 tb Toasted sesame seeds Cherry tomatoes 2 tb Rice wine or dry sherry Parsley sprigs Partially freeze steak to firm.Slice steak,diagonally,across the grain into 1/4" strips.Combine green onions,soy sauce,sesame seeds, rice wine and sugar.Place beef strips and marinade in plastic bag or utility dish,stirring to coat.Close bag securely or cover dish. Stirring once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve marinade.Thread beef strips loosely (weaving back and forth) on eight (9 to 10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt. rectangular microwave baking dish.Brush with reserved marinade;cover with waxed paper.Turning skewers over midway through cooking (bring inside to outside),microwave on high for 4 minutes.Rearrange skewers again and microwave on high 1 minute or until beef is slightly pink.(Do not overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on bed of cooked Oriental vegetables.Garnish with cherry tomatoes and parsley.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DANISH MEAT BALLS Categories: Meat balls Servings: 30 1 lb Hamburger 1/8 ts Pepper 1/3 c Catsup 3-4 dashes tabasco 2 ts Worcestershire sauce 1/2 Green pepper (minced fine) 1/2 ts Salt -----------------------------------SAUCE----------------------------------- 3/4 c Catsup 1 ts Pepper 1/2 c Water 3-4 dashes tabasco 1/4 c Cider vinegar 2 ts Soy sauce 3 tb Brown sugar 2 ts Sugar 1 1/2 ts Salt Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes.Pour over meat balls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED BURGUNDY BEEF Categories: Beef Servings: 6 2 lb Cubed chuck roast 1/4 c Fine dry bread crumbs 1 c Burgundy 1 Bay leaf 1 cn (10 1/2 oz.) condensed Buttered noodles Onion soup 350 degree oven Time to prepare - 3 hours In casserole thoroughly combine ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAUERBRATIN MEATBALLS Categories: Meat balls Servings: 30 1 lb Ground beef 1 ts Salt & pepper 1/2 c Chopped onions 2/3 c Condensed milk Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp. catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at low heat 1/2 to 3/4 hour. Serve over mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FAST MEAT LOAF PATTIES Categories: Meatloaf Servings: 8 2 lb Ground beef 1 Egg 1/2 c Catsup 1/2 ts Celery salt 1/2 c Diced onions 1/2 ts Garlic salt 1/2 c Oat meal 1 Dash salt & pepper 1/2 c Milk Mix into patties of desired size (at least 1/2 inch thick). Place to short strips of bacon on top and bake @ 375 degrees for about 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROAST IN FOIL Categories: Beef Servings: 12 1 Rump roast ( 4 - 4 1/2 1 pk Onion soup mix Lbs.) 1/3 c Red wine Mix onion soup & red wine.Place rump roast in aluminum foil. Pour onion & wine over meat.Seal aluminum foil.Bake @ 300 degrees for 5 hours. DON'T PEEK! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BURGUNDY OVEN BEEF STEW Categories: Stews Servings: 8 2 tb Soy sauce 1 cl Garlic,minced 2 tb Flour 1/4 ts Pepper 2 lb Beef stew meat 1/4 ts Marjoram 4 Carrots 1/4 ts Thyme 2 lg Onions 1 c Dry red wine 1 c Thinly sliced celery 1 c Sliced fresh mushrooms Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @ 325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUN LESS SUPER BOWL BURGER Categories: Hamburger Servings: 1 1/2 lb Lean ground beef 3 ts Margarine or butter 2 md Onions Seasoned salt and pepper Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter in skillet and add onions,frying and stirring for about 5 minutes. Remove then.Put burgers into skillet and brown on all sides over medium heat for approximately 10 minutes.Turn down heat and add cooked onions,salt and pepper.Serve smothered with onions. (Recommend meal served with 12 ounces of selected barley,malt,rice, hops and water.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CORN BEEF WITH COLCANNON POTATOES Categories: Beef Servings: 6 Corned beef for Oven 3 c Hot, seasoned mashed Roasting Potatoes 4 c Shredded cabbage Chopped parsley (opt) 1 c Chopped onion Prepare corned beef according to package directions.Toward the end of the roasting,cook the cabbage and onion in a small amount of boiling salted water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with chopped parsley,if desired.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORIENTAL SPICY ORANGE BEEF Categories: Chinese, Beef Servings: 4 1 lb Beef flank or round steak 1 c Cool beef broth 2 tb Corn oil 1/4 c Soy sauce 1/4 c Slivered orange peel 1/4 c Dry sherry 1 cl Minced garlic 1/4 c Orange marmalade 1/2 ts Ground ginger 1/2 ts Crushed dried red pepper 2 tb Corn starch In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF BURGER MIGNON Categories: Beef Servings: 6 -----------------------------------FILETS----------------------------------- 1 1/2 lb Ground round steak,ground 1 tb Worcestershire sauce Twice 1/4 c Beef bouillon 1/2 c Soft bread crumbs 6 tb Butter 3 tb Minced scallions 1 ts Seasoned salt 2 tb Minced parsley 6 Mushroom caps, for serving 1/8 ts Fresh ground pepper -----------------------------------SAUCE----------------------------------- 1/4 c Butter 1/8 ts Salt 1/4 c Minced parsley 2 tb Ketchup 1 cl Garlic,minced 1/4 c Red wine 1/2 ts Lemon juice 1/2 c Beef bouillon 1/4 ts Crushed rosemary 6 Toast points for serving ----------------------------------GARNISH---------------------------------- Onion ruffles Parsley Carrot curls Combine all filet ingredients except butter and seasoned salt. Shape into six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center of each enclosing well.Wrap a strip of foil,1 1/2 inches wide,around,folding over ends to secure. Sprinkle both sides with seasoned salt.Chill while preparing mushrooms and sauce. Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set aside.Wipe out pan for sauce. Make sauce by combining all ingredients and simmer 10 minutes, until slightly thickened.Keep warm. Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil strips.Place on toast points on serving plate.Spoon on sauce and top with mushroom caps.Garnish. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RHUBARB - BE CUED BEEF RIBS Categories: Beef Servings: 6 4 lb Lean,meaty beef short ribs 1/2 ts Seasoned salt 1/2 c Water -------------------------------BARBECUE SAUCE------------------------------- 1 c Sliced rhubarb 3/4 c Rose wine 1 Envelope onion soup mix 1/3 c Water (1 1/2 oz.) 1/2 ts Basil 1/3 c Honey 1/8 ts Pepper 1/3 c Chili sauce ----------------------------------GARNISH---------------------------------- Red onion Greens Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on serving platter. Garnish.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: "LICKING' GOOD" BEEF STEAK Categories: Beef Servings: 6 2 lb Round steak 1 cn Beer 3 tb Oil 3 tb Brown sugar 4 Lemon slices 1 tb Parsley flakes 3 md Sliced onions 2 ts Thyme 2 cl Minced garlic Salt and pepper to taste 1/2 c Flour 8 oz Cooked broad noodles OR 1 cn Beef bouillon 2 c Cooked rice ----------------------------------GARNISH---------------------------------- Green pepper slices Cherry tomatoes Fresh parsley Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat.Sprinkle flour over top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and pepper.Pour over steak and bake uncovered in 325 degree oven for 3 hours.Serve over cooked broad noodles or cooked rice.Garnish with green pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF GOULASH Categories: Stews Servings: 4 1 lb Beef stew meat, cut into 1 tb Paprika 1" cubes 1/4 ts Salt 1 md Onion,chopped 1/4 ts Caraway seed 2 ts Cooking oil 1/4 ts Pepper 1 cn Beer (1 1/2 cups) 3 Potatoes (about 1 lb.) 3/4 c Water 1 cn (8 oz) sauerkraut 1/4 c Tomato paste 2 tb Snipped parsley In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20 minutes or until vegetables are tender.Cook,uncovered,10 minutes more or until mixture is thickened and most of the liquid is evaporated. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOP OF STOVE MEATLOAF Categories: Meatloaf Servings: 2 1/2 lb Ground beef (about 1 cup 1/2 ts Salt Lightly packed) Pepper as desired 2 tb Uncooked rolled oats 1/4 c Water 1 tb Finely chopped onion 1/2 c Tomato sauce 3 tb Milk Put first 6 ingredients in bowl;mix well.Shape into 2 loaves. Brown loaves on all sides in greased fry pan over medium heat. Pour off fat.Add water.Pour tomato sauce over loaves.Cover and cook over low heat 30 minutes.Add more water during cooking if needed.Serves 2. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET - SOUR MEAT Categories: Poultry, Beef, Pork Servings: 2 1 sm Green pepper 2 tb Vinegar 1 tb Fat or oil 1 tb Soy sauce 2 tb Sugar 3 tb Raisins 1 tb Cornstarch 2/3 c Cut-up cooked chicken, 2/3 c Chicken, turkey or meat Turkey, beef or pork Broth Cut green pepper in 1" pieces.Cook slowly in fat or oil in a heated fry pan about 10 minutes,until tender.Mix sugar and cornstarch.Mix in broth,vinegar and soy sauce;add to green pepper.Cook over medium heat,stirring until sauce is clear and thickened.Add meat and raisins.Heat.Serves 2. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DUMPLINGS Categories: Breads Servings: 12 2 c Bisquick baking mix 2/3 c Milk Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop by spoonfuls onto boiling stew.Cook uncovered over low heat 10 minutes;cover and cook 10 minutes.Maker 10 - 12. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STUFFED GREEN PEPPERS (Oven Bag) Categories: Hamburger Servings: 6 1 tb Flour 1 1/2 lb Ground beef 4 cn (6 oz. each) tomato paste 1 c Grated Cheddar cheese 1 c Water 1 1/2 c Cooked rice 1 tb Sugar 1 1/2 ts Salt 1/2 c Chopped onion 1/4 ts Pepper 1 cl Garlic,minced 6 md Green peppers Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in 12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag.Brown ground beef in skillet.Add onion and garlic;cook until transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato sauce.Remove tops and seeds from green peppers;stuff with meat mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To serve, spoon sauce over stuffed peppers.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEAN AND LEAN BEEF STROGANOFF Categories: Beef Servings: 4 3/4 lb Beef round steak, cut 1/2" 1 8 ounce carton plain low Thick and trimmed of fat Fat yogurt 1 tb Cooking oil 1 tb All purpose flour 2 c Sliced fresh mushrooms 1 ts Sugar 1/2 c Dry sherry 1/2 ts Salt 1/2 c Water Dash pepper 1/2 ts Instant beef bouillon 2 c Hot cooked rice Granules Snipped parsley (opt) Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FLUFFY LIGHT MEAT LOAF Categories: Meatloaf Servings: 4 1 lb Ground beef 1 sm Onion, finely chopped 1 cn (6 oz.) tomato paste 1 tb Freshly chopped parsley 1/2 c Oatmeal 1 Egg, lightly beaten 3 tb Finely chopped green pepper 1/4 ts Finely chopped garlic Or celery 1/2 ts Salt 2 tb Bran 1/4 ts Freshly ground pepper 2 tb Wheat germ Chili sauce Preheat oven to 350 degrees.Combine all loaf ingredients, using your hands.Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of chili sauce (or ketchup if desired), bake 50 minutes to 1 hour.(Do not overbake,since part of the secret of fluffiness is shorter cooking time.)Serve the meat loaf sliced and hot.Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf - lower in calories. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HUNGARIAN GOULASH Categories: Stews Servings: 8 2 lb Beef stew meat, cut into 2 tb Worcestershire sauce 1" cubes 1 tb Packed brown sugar 1 md Onion,sliced 2 ts Salt 1 sm Clove garlic,chopped fine 2 ts Paprika 1/4 c Shortening 1/4 ts Dry mustard 1 1/2 c Water 1/4 c Cold water 3/4 c Ketchup 2 tb Flour Cook and stir beef,onion,and garlic in shortening until beef is brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and simmer 2 to 2 1/2 hours until beef is tender. Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to boiling,stirring constantly.Boil and stir one minute until thickened. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHINESE BEEF AND TOMATOES Categories: Chinese, Beef Servings: 8 4 md Tomatoes 2 tb Oil 2 lb Flank steak 1 md Green pepper,sliced 3 tb Soy sauce 1 md Onion,sliced 2 tb Dry sherry 1 Beef bouillon cube 1 cl Garlic,minced 3/4 c Boiling water 1/2 ts Ground ginger 2 tb Cornstarch 1/8 ts Ground black pepper 2 tb Cold water Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOMATO AND LIVER STIR-FRY Categories: Chinese, Meats Servings: 4 2 md Tomatoes 1 ts Sugar 1 lb Beef liver 1/2 ts Salt 1 tb Soy sauce 1/4 ts Ground ginger 1 tb Sherry 4 tb Water,divided 2 ts Cornstarch 1 md Onion,cut in wedges(1 cup) Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2" wide strips;set aside.In a medium bowl,combine soy sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add liver and marinade to skillet. Cook and stir until partially cooked,about 2 minutes.Remove from skillet and set aside.To the skillet add remaining 2 tablespoons water.Add onions;cook and stir until onions are crisp and tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are tender,1 minute.Add reserved liver and marinade;cook and stir until meat is cooked,but still pink in the center,about 2 minutes Serve with cooked rice,if desired.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CAJUN SEASONING Categories: Spices, Cajun Servings: 1 1/2 c Salt 1/4 c Black pepper 3/4 c Garlic,chopped 1/4 c Cayenne pepper Combine together.Store in sealed glass jar.Self life unlimited. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CAMPERS HOBO PIE Categories: Hamburger Servings: 4 1 lb Ground beef 1 md Onion, sliced in 1/4" 4 Carrots sliced Pieces 2 Potatoes cubed Butter Form hamburger patties and put one patty,with individual servings of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush everything with butter and sprinkle with salt and pepper.Fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes.Chicken can be substituted for the hamburger meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SCALOPPINE AL LEMON Categories: Veal Servings: 6 1 1/2 lb Veal scallops, cut 3/8" 2 tb Margarine Thick and pounded until 2 tb Olive oil 1/4" thick 3/4 c Beef stock,fresh or canned Freshly ground black 6 Paper thin lemon slices Pepper 1 tb Lemon juice 2 tb Flour Season the veal scallops with pepper,then dip them in flour and shake off excess.In a heavy skillet,melt margarine with olive oil over moderate heat.When foam subsides,add veal scallops four or five at a time,and saute them until golden brown. Transfer the veal scallops to a plate.Pour off most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2 cups beef stock and let boil briskly for a few minutes,stirring constantly. Scrape in any browned bits clinging to the bottom and sides of the pan. Return the veal to the skillet and arrange lemon slices on top. Cover skillet and simmer over low heat for 10 to 15 minutes or until veal is tender when pierced with a knife. Transfer scallops to a heated platter and surround with lemon slices. Add the 1/4 cup of remaining beef stock to the juices in the skillet and oil briskly until stock turns to a syrupy glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over scallops. Serves 6. Note: Veal cubes (stewing meat) may be substituted. Pound as flat as possible. Follow directions above,but cooking time will be increased to 45 minutes to an hour over low heat or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RICE AND BEEF ORIENTAL Categories: Oriental, Beef, Rice Servings: 4 3/4 lb Flank steak, cut into thin 1 1/2 c Water Strips 2 tb Dry sherry 2 tb Oil 1 tb Soy sauce 1 1/2 c Broccoli florets 1 pk French's Spice Your Rice 1/2 c Scallions,cut diagonally Beef and Onions Flavor Into 1" pieces Seasoning 1/2 c Diced red pepper 1 1/2 c Rice Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5 minutes.Fluff with a fork.Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minted Eggplants Categories: Appetizers, Vegetarian Servings: 4 2 lg Eggplants 1 Garlic clove, crushed 1 tb Salt Black pepper 1 tb Olive oil 5 oz Yogurt 1 Juice of lemon 4 tb Freshly chopped mint 4 tb Freshly chopped mint 1/2 ts Ground cumin 1 ts Ground cumin Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin. Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown. Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Dip Categories: Sauces, Appetizers Servings: 10 1 c Mayonnaise 1 c Sour Cream 1 cn Water Chestnuts, Chopped 1 pk Dry Vegetable Soup Mix 3 ea Green Onions, Finely Chopped 1 pk Frozen Chopped Spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Salad Categories: Salads, Fish, Appetizers Servings: 2 15 1/2 oz Can of salmon * 1/4 t Dill weed 2 ea Celery stalks, ** 1/2 c Miracle whip *** 1/2 ea Onion, small 1 ea Egg, boiled, chopped 1 T Lemon juice * I prefer Red Salmon, Pink is alright pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all ingredients. Chill mixture thoroughly. This is really good on croissants. Yield approx. 2 1/2 cups ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mini-Sausage Rubens Categories: Pork, Appetizers Servings: 44 1/2 lb Smoked sausage 1 c Thousand island dressing 1 ea Loaf party rye bread 1 ea (16oz) saurkraut 4 T (1/2 stick) butter 10 ea Slices of swiss cheese Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2 1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss-crossed cheese slices on top. Bake 5 to 10 minutes or until the cheese is bubbly. Notes : Yields approximately 44 appetizers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quebec Tourtiere Categories: Holiday, French can, My Servings: 4 Pastry for 9"pie (lard is tr 1/2 ts Savory 1 lb Pork; lean ground Cloves; ground 1 Onion; medium, chopped 1/4 c -Water; boiling -Salt & pepper Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat. Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce. SERVES 4-6 traditionally this is eaten hot after midnight mass on Christmas Eve. Source: _Harrowsmith Cookbook 1_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tourtiere #2 Categories: Meats, Holiday, French can, My Servings: 6 2 lb Pork; ground 1 Potato; small 1 Onion; large 1/4 c Raisins 1 Garlic clove -Pepper to taste 1/8 ts Mace; ground -Water; boiling 1/8 ts Sage; ground Pastry for double crust pie Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bublly. Serve hot. Source: Judith Comfort's Christmas CB ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tourtiere #3 Categories: Meats, Holiday, French can, My Servings: 8 -----------------------------------CRUST----------------------------------- 2 1/2 c Flour 1/2 c -Hot water 2 ts Baking powder 2 ts Lemon juice 1 ts -Salt 1 Egg; well beaten 1/2 lb Shortening ----------------------------------FILLING---------------------------------- 1 lb Pork; lean ground 1/2 ts Sage 1 Onion; finely chopped 1/2 ts Dry mustard 1/2 ts -Salt 1/2 ts Cloves 1/4 ts -Pepper 1 Potato; boiled & mashed 1/2 ts Thyme ---------------------------------HERB SAUCE--------------------------------- 1 Celery stalk; minced 1/4 c Butter 2 1/2 c Consomme 1/2 c Flour 1/2 ts Sage 1 tb Parsley 1/2 ts Thyme 1 c Mushrooms; chopped For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere. Source: Harrowsmith Cookbook vol.3 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice With Mushrooms Categories: Rice, Company, Canadian, My Servings: 4 1/2 c Wild rice 1/2 c Mushrooms; sliced 1 1/3 c -Water; cold 2 tb Green onion 1 ts Chicken bouillon Thyme; dried 2 Bacon slice Parsley; snipped Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to a boil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook bacon partially and add mushrooms, green onion and thyme. Cook till bacon is crisp and mushrooms soft. Drain off fat. Add to cooked rice. Season with pepper. Sprinkle with chopped parsley. Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. Source: Canadian govt publication ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Tomato Soup Categories: Soups, French can, Vegetables Servings: 1 3 c Tomatoes; green 1/4 ts -Pepper -peeled & chopped fine 2 c -Water 1 Onion; chopped 1/4 ts Baking soda 1/4 ts Cinnamon 3 tb Butter 1/8 ts Cloves; ground 3 tb Flour; all purpose 1 ts Sugar 4 c Milk Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. from the Quebec section of the _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veau Dans Le Chaudron ( Veal Pot Roast) Categories: Meats, French can, My Servings: 1 3 tb Bacon fat or salad oil 1/4 ts Pepper 2 Garlic cloves, cut in half 1/4 ts Thyme OR: 1 Veal - 1/2 leg or: 1/2 ts Savory -3 or 4 lb rolled shoulder 1 Bay leaf -of veal 6 Potatoes - medium (6-8) 1 ts Salt 6 Onions - medium (6-8) Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid added. The veal will make its own gravy. When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has a nice consistency. This is a complete meal. from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jambon De Le Cabane A Sucre ( Sugar House Ham) Categories: Meats, French can, My Servings: 1 1 Ham; 8 to 10 lbs 2 ts Cloves; ground 3 qt Apple juice or Maple sap 1/4 c -Water 2 c Maple sugar 2 c Raisins 1 ts Mustars; hot dry Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold). from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quebec Poached Salmon Categories: Fish, French can, My Servings: 1 4 Salmon steaks 4-6 1 Onion; small-quartered 1 tb Oil; salad 4 Parsley sprigs 1 Lemon juice; from 1 lemon 6 Peppercorns-crushed with Lemon peel; from 1/2 lemon -back of spoon 1 tb Salt --------------------------SAUCE VERTE (GREEN SAUCE-------------------------- 1/2 c Green onion tops or: Chives 1/2 c Spinach- uncooked 1/2 c Green pepper 2 T Lemon juice 1/4 c Parsley 1 c Mayonnaise Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce. From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10." Source: _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pork Chops Categories: Meats, French can, My Servings: 1 6 Pork chops 3 Apples-unpeeled with cores Pork chop fat or oil 1 ts Sugar 2 ts Butter Cinnamon -salt and pepper to taste Cook the chops using melted fat trimmed from the meat and 1 tsp butter. (Note from Anne MacLellan; those concerned about their fat intake may chose to use corn oil or some other vegetable oil rather than the pork fat). Season to taste and set on hotplatter. Keep warm. Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook over medium heat for about 10 minutes, turning once or twice until some of apples are browned. Arrange them around the chops and serve. Serves: 4-6 To quote Mme. Benoit, "The apples keep the chops moist and tender. I sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very hot." Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pancakes From The Townships Categories: Snacks, French can, My Servings: 4 2 c Flour; all purpose 2 1/4 c Soue milk; buttermilk 1 T Baking powder 2 Eggs 1 t Baking soda 1 c Apples;unpeeled, 2 t -Salt -cut in pieces 3 T Sugar 6 T Butter; melted 1 t Cinnamon Crepes aux pommes des Cantons Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup. to quote Mme Benoit, " Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin syrup as was the custom at sugaring parties, apples pancakes were served with lots of butter and delicious Townships maple syrup." Source: Mme. Jehane Benoit's _My Grandmother's Kitchen_ a collection of recipes from her grandmother's recipe book with modern measures and instructions added. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Christmas Oyster Soup (soupe Aux Huitres De Noel) Categories: Soups, French can, Holiday, My Servings: 4 2 Carrots; mediun 1/4 c Butter; melted -peeled & grated in long, 4 c Milk; or 1/2 milk, 1/2 cream -thin shreds 4 c Oysters 1/2 c Celery; finely diced -salt and pepper to taste Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Potatoes Categories: Vegetables, French can Servings: 1 Pumpkin ;(equal parts of) Butter - peeled Bacon Potatoes; peeled -salt & pepper to taste 1 Onion; finely chopped Pommes de terre a la citronuille The directions for this recipe are very loose; Boil together equal parts of peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized onion, finely chopped and a piece of butter. Mash all till creamy, season to taste and serve with golden sliced of fried salt pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes pumpkin french fried chips were super. It's amazing how most of what we enjoyed in our youth remains a pleasure as we grow older. In the autumn of 1959 I made these on my television show. The amount of mail requesting the recipe was unbelievable!" Source: _My Grandmother's Kitchen_ by Madame Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatcakes (not Sweet) Categories: Breads, Scottish, Nova scotia, My Servings: 1 3 1/2 c Oats; quick 1/2 c Shortening 1 t -salt 1/2 c -water ,approx. 2 T Flour Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. Source: _More Baking with Schmecks Appeal_) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Singing Hinnies Categories: Breads, Scottish, Nova scotia, My Servings: 1 4 c Flour 1/4 c Margarine 2 t Sugar 1 1/4 c Currants or currants and 1 t Baking soda -sultanas mixed 2 t Cream of tartar 2 T Milk;or enough to make 1 pn -salt -stiff dough 1/4 c Lard These are hotcakes from the isle of Cape Breton in Nova Scotia. Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I would use shortening) and margarine. Add currants and milk to make dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan saet on low, until brown. Turn and cook on the other side. Split and spread with butter and jam. Source: _More Baking with Schmecks Appeal_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cape Breton Scones Categories: Breads, Scottish, Nova scotia, My Servings: 1 2 c Flour 1 c Raisins or currants 2 T Sugar 1/2 c Sour cream 1 T Baking powder 1/4 c Oil 1 t -salt 1 Egg;slightly beaten 1/4 t Basking soda 3 T Milk Sift together dry ingredients and stir in the raisins. Blend the remaining ingredeints and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. Source: _More Baking with Schmecks Appeal_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pictou County Oatcakes Categories: Breads, Scottish, Nova scotia, My Servings: 1 2 c Oatmeal 3/4 c Shortening 1 c Flour 1/4 t Baking soda 1 c Brown sugar 1/4 c -boiling water 1 t -Salt Combine dry ingredients and cut in shortening. Disolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe comes from the county where the Scots first landed in Canada (and where my dad was born.) To quote the author, "Our Scottish ancestors used "real" oatmeal when they made their favorite oatcakes. However sugar did creep in, as indicated bt this 75 year old recipe. (The book was published in 1971 so the recipe would be form the year 1894.) Source: _Out of Old Nova Scotia Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The Mother Superior's Cabbage Salad Categories: French can, Vegetables, My Servings: 1 3 c Cabbage; finely grated 2 T Vinegar 1 Onion; small,minced 1/4 ts -salt 1/2 t -salt 1/4 ts -pepper 2 Apples; red, unpeeled,grated 1/2 c Sour cream;thick 1 T Sugar La salade de choux de la Mere Superieure From Mme Benoit, "The Mother Superior at the village covent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream." Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix togehter sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, and salt for salt and vinegar. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Girdle Scones Categories: Scottish, Breads, Canadian, My Servings: 1 3 1/2 c Flour;all purpose* 1/4 c Shortening or lard 6 T Baking powder 1 Egg 1 t -salt 1 1/2 c Milk 1 T Sugar;granulated *Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s. A girdle is a large cast iron pan. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot. MAKES: approx 2 DOZEN SOURCE: _From Our Mother's Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate A La Rapure (grated Pie) Categories: Poultry, Vegetables, French can Servings: 1 1 Chicken 5-6 lb boiling 1 Carrot; grated 5 lb Potatoes 1/4 ts Thyme or 2 Onions; medium- chopped -1 bay leaf 1 Celery stalk-diced Salt & pepper Cut chicken into individual pieces. Place in suacepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Leftover Turkey Or Chicken Hash Categories: Poultry, French can, Leftovers, My Servings: 4 2 tb Butter; melted or chicken 1/2 c Celery; diced -fat (up to 3T) 2 c Turkey; cooked,diced 1 Onion; thinly sliced -(up to 3 cups) -----------------------------------SAUCE----------------------------------- 2 tb Turkey or chicken fat 1/2 ts Savory -(I would use butter) 1/2 ts Salt 3 tb Flour 1/2 ts Pepper 2 1/2 c -Water 1/4 c Cream --------------------------------HOT BISCUITS-------------------------------- 2 c Flour; all purpose 3/4 c Cream 1 tb Baking powder 2 Eggs; beaten 1 ts Salt La fricasee fatuguee Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. from Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven til browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name. Source: _My Grandmother's Kitchen_ by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Syrup Broilers Categories: French can, Poultry, My Servings: 1 2 Chicken, broilers:young, 1 pn Aniseed -tender 1 pn Savory Flour 8 tb Maple syrup; 1 Tbsp per -Salt & pepper -piece of chicken 4 tb Butter 1/2 c Cider or water 2 Onions, large;thinly sliced Poussins au sirop d'erable (pour la visite) From Mme Benoit, "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes, uncovered, in a 350F oven. Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: All Canadian Coffee Categories: Beverages, Canadian, Company, My Servings: 4 1/4 c Maple syrup; pure 3 c Coffee; hot, black, 1/2 c Rye whiskey -double strength ----------------------------------TOPPING---------------------------------- 3/4 c Whipping cream 4 ts Maple syrup; pure Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Deocrate with tiny Canadian flags if desired. MAKES: 4 Servings SOURCE: The Merry Christmas Cookbook from Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Canadian Pea Soup Categories: French can, Soups, Vegetables, My Servings: 1 1 lb Dried peas 1/4 c Carrots;grated 8 c -Water 1/4 c Parsley; fresh,chopped 1/2 lb Salt pork-all in one piece 1 Bay leaf;small 1 Onion, large;chopped 1 ts Savory, dried 1/2 c Celery;chopped -Salt and Pepper "Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served sepaprately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in resturants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consaistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash and sort peas; soak in cold water ovvernight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING: SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bannock Categories: Canadian, Breads, My Servings: 6 1 c Whole wheat flour 1/2 ts -Salt 1/2 c All purpose flour 2 T Butter, melted 1/2 c Rolled oats 1/3 c Raisins; optional 2 T Sugar, granulated 3/4 c -Water; approx, 2 ts Baking powder "Bannock, a simple type of scone was cooked in poineer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's resturant in Halifax serves an oatmeal version similatr to this one. For plain bannock, omit rolled oats and increase the all purose floue to 1 cup.... One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet. Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit." Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.(Blueberries are terrific if one is camping in northern Ontario in August.) SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cape Breton Oatcakes Categories: Canadian, Scottish, Breads, My Servings: 1 2 c Flour;all purpose 1/2 ts -Salt 2 c Rolled oats 1 c Shortening 1 c Brown sugar;packed 1/2 c -Cold water 2 ts Baking powder ------------------------------SAVORY VARIATION------------------------------ 2 c Oatmeal; scotch type* 1/4 ts -Salt 1 c Flour;all purpose 1/3 c Shortening; or lard or 2 ts Sugar, granulated -bacon fat 2 ts Baking powder 1/4 c -Cold water Anne's note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years." Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mock Duck Categories: Canadian, Meats, My Servings: 4 1 Onion;chopped 1/4 ts Thyme,dried 1/2 c Celery;chopped -salt & pepper 1/2 c Mushroom;chopped 1 lb Round steak 1 T Butter 1 T Vegetable oil 3/4 c Dry bread crumbs 3/4 c Beef stock 1/2 ts Savory,dried "Today a nonstick frypan works well, but just as in the 30s, a black cast oiron one is great, too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow in the winter, there were very few wild birbs in the worst years of the 30s. Stuffly, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls. In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to mositen. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. Roll up each from widest sides; secure with string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven for 1 hour. MAKES: 4 or 5 servings SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish And Brewis Categories: Canadian, Newfdland, Fish, My Servings: 4 1 lb Salt cod 1 c Salt prok; diced 2 Hardbread or hardtack cakes "Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod and the brewis is made from hardtack or hardbread, which is avilable everywhere in Newfoundland and in specialized grocery stores across Canada. The dish is always sprinkled with scrunchions, crisp fried bits of salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the fish and bread are chopped while hot and mixed together, or fresh cod is used instead of salt cod." Cut cod into serving-size pieces. Soak cod and hardbread separately in cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish with cold water. Heat to boiling and boil gently for 15 to 20 minutes or until tender; drain. Meanwhile, in skillet, fry salt pork until golden. Brain breadand place in saucepan, cover with salted water and bring to a full boil. Drain immediately and serve with fish on warm plates. Sprinkle with scrunchions. SERVES:4 SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aunt Velma's Shortbread Categories: Cookies, Holiday, Scottish, Heritage, Nova scotia Servings: 1 1 c Butter 2 1/2 c Flour, all purpose - sifted 1/2 c Sugar,icing Preheat oven to 350F°. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F° till light brown on edges. Anne's note, it is easier to make this recipe in the food processor. Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Tourlouche ( Upside Down Cake) Categories: Cakes, Canadian, My Servings: 1 1 c Maple 2 ts Baking powder 1 T Butter; softened 1/8 ts Salt 3 T Sugar 1/4 ts Nutmeg or cinnamon 1 Egg 1/2 c Milk 1 c Flour, all purpose 1/4 c Nutmeats, finely chopped (op Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nainamo Bars - Revisionist Categories: Bars, Canadian, My Servings: 1 3/4 c Butter & 1 tbsp 2 c Graham cracker crumbs 5 T Sugar 1/2 c Vanilla pudding 5 T Cocoa 2 c Sugar; icing 1 ts Peppermint extract 2 oz Chocolate; unsweetened 1 Egg Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" sqaure pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nanaimo Bars Categories: Bars, Canadian, My Servings: 1 First layer: Second layer: 1/2 c Butter; unsalted 1/2 c Butter; unsalt, room temp 1/4 c Sugar 3 T Cream 5 T Cocoa powder; unsweetened 2 T Vanilla custard powder (eg. 1 Egg; beaten 2 c Icing sugar 1 3/4 c Graham wafer crumbs Icing: 1 c Coconut; sweetened 4 oz Chocolate; semisweet (4 sq) 1/2 c Almonds; finely chopped 2 T Butter; unsalted For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occiasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd layer: Cream together butter, cream and custard powder together in bowl. Gradually beat in icing sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24 a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very sweet! Source: Toronto Sun-contest winner ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Runny Butter Tarts Categories: Desserts, Canadian, My Servings: 1 1/4 c Raisins 1 Egg 16 Tart shells; baked 1 ts Vinegar 1/4 c Butter;soft 1 ts Vanilla 1/2 c Sugar; brown, lightly packe Salt 1/2 c Corn syrup Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 minutes or just till runny in centre. Let cool in pan for 1 minute, remove to rack and let cool completely. Makes 16 tarts. Source: FOOD magazine (now defunct) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skidaddle Cookies Categories: Cookies, Canadian, My Servings: 1 3 c Flour 1 ts Vanilla 1 ts Baking soda 1 Egg 1/2 ts Salt 1 c Fruit cocktail, well drained 3/4 c Butter 1/2 c Walnuts 1 1/2 c Sugar, brown lightly packed "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; "skidaddled" out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region." Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen Source:_The Laura Secord Canadian Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sugar Pie - Hotel Paulin Categories: Pies, French can, My Servings: 1 Pastry for 9" pie 2 Eggs 2 c Brown sugar; packed 1 Egg yolk 2 T Flour; all purpose 1 c Milk Salt; pinch 1 ts Vanilla Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. a French Canadian speciality Source: Canadian Living magazine, the same recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pommes Caramel (caramel Apples) Categories: Desserts, French can, My Servings: 1 1/3 c Butter 1 t Vanilla 1 c Sugar; Brown pref. 6 Apples Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes. To quote the author, "Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are superb on ice cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quebec Apple Dumplings Categories: Desserts, Holiday, French can, My Servings: 1 1 Pie dough (double batch) Butter 1/4 c Cheddar cheese-grated 3/4 c Sugar 12 Apples; medium- peeled & 1/4 c Sugar; Brown -cored 1/4 c Cream 1/2 c Mincement Lemon rind; 1/2 lemon 1/4 c Rum Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum. Note from Anne MacLellan: Mme Benoit does not give total amounts for cheese, sugar, mincement and rum. I used Meal Master's conversion to decimal and back to calculate the total amounts. To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware pudding dishes and served on a hot wooden board or tray surrounded by autumn leaves or boughs cut from the Christmas tree. It was a traditional in our family to serve these dumplings after we had finished decorating the Christmas tree." Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soft Molasses Cookies Categories: Cookies, Scottish, Nova scotia, Heritage, My Servings: 1 1 c Sugar 4 1/2 c Flour 1 c Shortening 3 T Flour 1 Egg 4 t Baking soda 1 c Molasses 2 1/2 t Ginger 1 c Sour milk or buttermilk Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt and ginger together. Add milk & flour one after another; blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F. This recipe is from my grandmother in Nova Scotia's recipe box. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cape Breton 'pork Pies' Categories: Tarts, Scottish, Nova scotia, My Servings: 1 --------------------------------TART SHELLS-------------------------------- 1 c Butter 2 c Flour 4 t Icing sugar; confectioner's ----------------------------------FILLING---------------------------------- 2 c Dates; chopped 1 c -Water 1 1/2 c Brown sugar Lemon juice "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just moght be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter into the flour; add the suga rand knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing. Source: _Out of Old Nova Scotia Kitchens_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butter Tart Pie Categories: Pies, Canadian, My Servings: 1 3 Eggs 1 1/2 ts Vanilla 3/4 c Brown sugar; packed 1/4 ts -salt 3/4 c Corn syrup 2 1/4 c Currants or raisins 3 tb Butter; melted 1 Pie shell, 9", unbaked 4 ts Flour; all purpose In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squamish Bars Categories: Bars, Canadian, My Servings: 1 1 c Peanut butter 1 c Crisp rice cereal 1/2 c Broewn sugar;packed 1 c Cornflakes 1/2 c Corn syrup ----------------------------------FILLING---------------------------------- 2 c Icing sugar 2 T Light cream 1/4 c Butter;softened 1 1/2 ts Vanilla ----------------------------------TOPPING---------------------------------- 3 oz Chocolate; bittersweet or 1 T Butter -semisweet "British Columbia has more than one no-bake square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should therefore be cut into very small squares and served as special treats." Anne's note:I do not know whether there really is a "Squamish bar" or if Canadian Living made this up. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat, stir in rice cereal and cornflakes. Press into lightly greased (" square cake pan; let cool. Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double boiler, over hot water, melt choclate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES Source: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butter Tarts Categories: Canadian, Tarts, My Servings: 1 1/4 c Butter 1/2 c Corn syrup 1/2 c Brown sugar; packed 1/2 c Raisins; or currants 1/2 ts Vanilla 12 Tart shells;lined with 1 Egg -pastry shells "These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. ...Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled." In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS SOURCE: The 1st decade chapter in _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Syrup Pie Categories: French can, Pies, My Servings: 1 1/2 c -Cold water 1 Egg;lightly beaten 1/4 c Flour;all purpose 2 T Butter 1 c Maple syrup;pure 1 Pie shell;8 " baked Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth, rich filling, typically shallow and very sweet. Variations of the tradtional recipes are still popular in Quebec. ... Syrup, sugar or molasses pies of all kinds were popular in every region in poineer days. In Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au sucre) made use of local maple syrup and maple sugar when available, or borwn sugar for economy. Backwoods Pie , using brown sugar plus maple or corn syrup, appears in early Nova Scotia cookbooks as well as national books such as the Five Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly spiced and thickened with bread crumbs. Shoofly Pie, most common in Mennonite areas, had molasses and brown sugar filling with crumbs on top. In the early years, when ingredients were scare, molasses was a standby everywhere.) Whisk water with flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium -low heat, stirring, until thick, about 7 minutes. Stir in butter until melted. Pour into pie shell. Let cool. SOURCE: The 2nd decade chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flapper Pie Categories: Canadian, Pies, My Servings: 1 1 1/4 c Graham wafer crumbs 1/2 ts Cinnamon 1/4 c Sugar, granulated 1/4 c Butter;melted ----------------------------------FILLING---------------------------------- 1/4 c Sugar, granulated 2 Egg yolks;lightly beaten 3 T Cornstarch 1 ts Vanilla 2 c Milk ----------------------------------MERINGUE---------------------------------- 2 Egg whites 2 T Sugar, granulated 1/4 ts Cream of tartar "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus. Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool. Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie crust. Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours. SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Queen Elizabeth Cake 2 Categories: Canadian, Cakes, My Servings: 1 1 c -Boiling water 1 Egg 1 c Dates;chopped 1 ts Vanilla 1 ts Baking soda 1 1/2 c Flour,all purpose 1/2 c Butter 1 ts Baking powder 1 c Sugar,granulated 1/2 ts -Salt ------------------------------BROILED TOPPING------------------------------ 1/4 c Butter 3/4 c Coconut;shredded;half nuts 1/2 c Brown sugar;packed -if desired 1/4 c Light cream "This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. ... Queen Elizabeth cakes have appeared in cook books coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that, "This is not to be passed on but must be sold for charitable purposes for 15 cents. In a reply to our query about the name of this recipe, the Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although we have known about this recipe for many years, it did not originate from either Buckingham Palace or Clarence House...However as Her Majesty always made it a rule, due to the number of requests receieved, never to give "favorite recipes", I fear that I have to tell you that you that should you wish to include this recipe in any cookbook, it should only be called a 'date and walnut cake' with no reference to the Queen Mother." Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nanaimo Bars -2 Categories: Canadian, Bars, My Servings: 1 --------------------------------BOTTOM LAYER-------------------------------- 1/2 c Butter 1 3/4 c Graham wafer cracker crumbs 1/4 c Sugar, granulated 1/2 c Nuts;finely chopped 1/3 c Cocoa powder;unsweetened 1 c Coconut;shredded 1 Egg;beaten --------------------------------MIDDLE LAYER-------------------------------- 1/2 c Butter 2 T Custard powder;* 3 T Light cream 2 c Icing Sugar ---------------------------------TOP LAYER--------------------------------- 4 oz Semisweet chocolate 2 T Butter * Anne's note: Custard powder can be found in the bakinfg section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks. "Recipes for this no-bake treasure appear in countless cookbook as Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many other names. But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included three similar recipes (two called Chocolate Squares and one Chocolate Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test kitchens of food companies developed various versions with their own products. Since the 50s, endless variations include Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called Dominoes suggested piping a little bit of the middle layer into dots on top to give a domino pattern when cut." Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars. SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ "During the 50s ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Cod with Stuffing Categories: Canadian, Newfdland, Seafood Servings: 1 1 Cod, whole; Salt pork fat back -head, fin, tail removed -sliced ----------------------------------STUFFING---------------------------------- 2 c Bread crumbs; up to 3 cups -melted 1 pn -Salt 1 Potato; mashed 1 Onion; chopped 1/4 c Celery;finely chopped 2 ts Savoury -(optional) 1/4 c Butter; up to 1/2 cup Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking. Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back. Bake cod with open side/salt pork up at 350 Degrees F for one hour or until salt pork is brown and crunchy. That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork. Enjoy. To: WAYNE WOODMAN Refer#: NONE Conf: F-COOKING (1010) Read Type: TEXT SCAN (+) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Peameal Bacon Categories: Canadian, Meats, Baird Servings: 1 1 Peameal Bacon, 1 centre cut -piece "Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends." Place in an open roasting pan, fat side up. Bake at 350F degrees for 1- 1/2 hours. Serve hot in generous slices with baked beans if desired. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beignes Aux Dattes De Ma Mere (mother's Date Doughnuts) Categories: French can, Desserts, Armstrong Servings: 3 2 Eggs, beaten 1/2 ts Salt 3/4 c Granulated sugar 1/4 ts Ground nutmeg 1 tb Melted butter 1 c Dates, chopped 2 1/2 c All-purpose flour 1 c Milk 2 1/2 ts Baking powder 1 ts Lemon extract Servings: 3 to 4 dozen doughnuts Vegetable oil or shortening for deep-frying In a bowl, combine beaten eggs, sugar and melted butter; beat well. In another bowl, combine flour with baking powder, salt and nutmeg. Fold in dates. Add dry ingredients to egg mixture alternately with milk and lemon extract. Heat oil in deep-fat fryer to 375 deg F. Drop batter by tablespoonfuls, 2 or 3 at a time, into hot oil and fry until crisp and brown, about 3 minutes frying time, turning once. Drain on paper towels. Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boudin du pays (Blood Pudding) Categories: French can, Acadian, Meats Servings: 1 2 c Pork blood 5 Onions; chopped -Salt -Salt & pepper 2 lb Pork, fresh Cloves 1 Pig's lung Summer Savory 1/2 Pig's heart Coriander seeds; crashed 2 Pig necks -to taste -Salt 2 tb Flour "Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays." Also part of Cajun cuisine, Sauce a boudin When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. Boudin des Branches (Blood Pudding Sausages) To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches (sausages) in boiling water and cook for 45 to 1 hour. SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower Souffle Categories: Vegetables, French can, Armstrong Servings: 1 1 Cauliflower;medium, cut in -Salt & pepper -florets Nutmeg, ground 2 tb Butter 4 Eggs; separated 2 tb Flour;all purpose 1 c Cheddar cheese;strong,grated 1 c Milk Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region's finest cheeses. Adele Coperman-Langevin of St. Fulhence combines cauliflower from her market garden in her souffle. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. SERVES: 4-6 SOURCE: _A Taste of Quebec_by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Almond Nanaimo Bars Categories: Canadian, Bars, Candy Servings: 1 ------------------------------------BASE------------------------------------ 1/2 c Butter 1 Egg; beaten 1/4 c Sugar 1 c Coconut, desiccated 1/3 c Cocoa 1 3/4 c Graham wafer crumbs 1 ts Vanilla 1/2 c Almonds; chopped ----------------------------------FILLING---------------------------------- 1/4 c Butter; softened 2 c Icing sugar 1 tb Cherry juice 1/3 c Maraschino cherries; chopped ------------------------------------TOP------------------------------------ 2 oz Semisweet chocolate 1 tb Butter BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour. FILLING: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm. TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cipaille Or Cipate (layered Meat Pie) Categories: French can, Poultry, Meats, Armstrong Servings: 8 2 lb Boneless chicken meat 1 ts Salt 2 lb Lean beef 1/2 ts Ground black pepper 2 lb Lean pork 1/4 ts Mixed ground cloves, nutmeg, 4 md Onions, coarsely chopped -cinnamon, allspice 1/4 lb Salt pork, thinly sliced 2 c Chicken stock (approximate) 2 c Potatoes, peeled and cubed Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe. Servings: 8 to 10 Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the centre. Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cipate au Salmon (Layered Salmon Pie) Categories: Seafood, Pies, French can, Armstrong Servings: 1 1/4 lb Salt pork 1 Potato; medium, peeled & 1 lb Salmon streak;or fillets -sliced -skinned & cut into pieces -Salt & ground white pepper 2 tb Flour;all purpose Pastry for double crust 9" 1/4 c Celery;chopped -pie 1 tb Onion;finely chopped Cipate au Salmon "This traditional salmon dish comes from Auberge La Msrtre, an inn on the north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie France Crevier specialize in fish and game dishes." Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt casserole. Dredge salmon lightly with flour. Arrange half the fish on the salt pork. Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste. Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole. Cover potato layer with the pastry, cutting two large vents. Pour in water through the vents until level with the pastry. Layer with the remaining fish, celery, onion and potato to taste. Cover with top pastry crust and again cut out two vents. Pour water in vents until level with pastry. Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is golden-brown. SERVES:4-6 Source:_ A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Custard With Lemon Butter Sauce Categories: Seafood, Appetizers, Eggs, French can, Armstrong Servings: 1 1 Brocolli;bunch, medium 3/4 c Whipping cream -cut into small florets 3/4 c Milk 1/2 lb Crab meat;fresh or frozen -salt & ground white pepper -trimmed of cartilege 1 pn Nutmeg, ground 3 Eggs -----------------------------LEMON BUTTER SAUCE----------------------------- 1/2 c White wine 1/4 c Whipping cream 1 Shallot, dry;finely chopped 1 Lemon;juice of 1 c Butter; cut in pieces In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted water just until tender-crisp; drain. Generously brush 6 to 8 ramekin or custard cups with melted butter. Divide crab meat with brocolli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.) Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce. Lemon Butter Sauce: In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time. MAKES: about 1 1/2 CUPS SAUCE SERVES: 6-8 as an appetizer SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crepes a la Neige (Crepes with Snow) Categories: French can, Acadian, Desserts Servings: 1 1 c Flour 1/2 ts -Salt 1 1/4 c Milk 1 c Oil 1 c Snow, fresh, hard packed "Throughout Acadia, it was customary to make crepes at Candlemas and objects such as medals, wedding rings, buttons or pennies were hidden inside and often used to predict the future of those who found them. Moreover, since eggs were often scarce this time of year as a substitute with spectacular results. Hence some Acadians still describe a snowfall as "being enough to make crepes with." This recipe is always called Crepes a la neige, even when eggs are used instead of snow." Mix all the ingredients together to make a smooth dough. Drop a spoonful of the batter into 1 inch of hot fat. Fry for 2-3 minutes on each side. Serve with molasses or grated maple sugar. SOURCE:"A Taste of Acadie" by Marielle Cormier Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fricot A La "Belette" ("Weasel" Fricot/Soup) Categories: Acadian, French can, Soups, Vegetables, Vegetarian Servings: 1 1 Onion; chopped 3 c Potatoes; diced 3 tb Butter -salt and pepper 2 tb Salted herbs;* 1 tb Flour 4 c -Water -------------------------DUMPLINGS:* THIS IS ONE OF------------------------- -several possible dumpling 1/2 ts -Salt -recipes given 1/2 c -Cold water 1 c Flour "If there was one dish that could be called typically Acadian, it would certainly be Fricot, a soup containing potatoes and meat. The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!"... This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by.) On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot) where bezette roughly translates as "nincompoop". It is known as butter fricot, salted her fricot and potato fricot, and is often served with a large slice of buttered bread and molasses." Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place the squares in the fricot. Cover and simmer 7 minutes. Saute the onion and salted herbs in butter for 1-2 minutes or until the onion is golden brown. Add the water, potatoes, salt and pepper, and simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed with water. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gateaux Jos Louis (Joe Louis Cakes) Categories: Cakes, Kids, French can, Armstrong Servings: 1 ------------------------------------CAKE------------------------------------ 1/2 c Butter 2 c Flour;all purpose 1/2 c Sugar, granulated 1 ts Baking powder 2 Eggs;beaten 1/4 c Cocoa powder;unsweetened 1 c Milk 1/2 ts -Salt 1 tb White vinegar 1 1/2 ts Vanilla 1 ts Baking soda ------------------------------VANILLA FILLING------------------------------ 2 Egg whites 2 tb -Water 1/2 c Sugar, granulated 1 ts Vanilla 1 pn -Salt ------------------------------CHOCOLATE ICING------------------------------ 2 tb Butter 1/2 ts Vanilla 2 tb Cocoa powder;unsweetened 1/2 c Icing (Confectioner's) sugar 2 tb Light cream; up to 3 T -approximate Gateaux Jos. Louis Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and -sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin. CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely. VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner's) sugar until icing is of spreading consistency. Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing. MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grand Marnier Nanaimo Bars Categories: Canadian, Bars, Candy Servings: 1 2 c Graham wafer crumbs 1/3 c Cocoa powder; unsweetened 1 c Coconut, unsweetened, flaked -sifted 1/2 c Pecans; toasted, chopped 1/4 c Sugar, granulated 2/3 c Butter 1 Egg; beaten ----------------------------GRAND MARNIER LAYER---------------------------- 2 c Icing Sugar -liqueur 1/4 c Butter; softened 1 tb Orange rind; coarsely grated 1/4 c Grand Marnier;or orange -----------------------------CHOCOLATE TOPPING----------------------------- 1 tb Butter 4 oz Semisweet chocolate; melted In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice. SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grandmother's Molasses Taffy Categories: Candy, French can, Armstrong Servings: 1 1 c Molasses 2 tb Butter 1/2 c Sugar, granulated 1/4 ts Baking soda 1/2 c Brown sugar 1 pn -Salt 1/3 c -Water Tire a la Melasse de Grand-Mere Quebec's sweet tooth is often satisfied by this old-fashioned candy made from molasses and sugar. This recipe belongs to Marguerite Legault, a member of Les Fermieres de Thuroso, a rural woman's group in the town on the Ottawa River. In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet. When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes.) Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper. MAKES: ABOUT 48 PIECES SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hardy Vegetable Soup Categories: Soups, Vegetables, Meats, Canadian Servings: 10 4 qt Water 1 c Mixed vegetables * 3/4 c Celery, chopped 1/2 tb Sweet basil 3/4 c Onion, chopped Salt & pepper to taste 2 Garlic cloves, chopped 1/2 c Macaroni 1 c Carrots, sliced 1/2 c Pot barley 2 c Potatoes, diced 2 c Chicken, beef,ham (leftovers 2 tb Canola oil 2 c Coarsely chopped cabbage 1/2 c Tomato paste 1 Tomato, chopped 1/2 c Green pepper, diced In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add water, vegetables, pot barley, meats, seasonings. Bring to the boil and simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup mix from Fillmore, Sask. Lindsey Jones, F-Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbs Salees (Salted Herbs) Categories: Acadian, French can, Herbs Servings: 1 1 Onion; finely chopped -cut into 1/2 inch pieces 4 c Chives; or onion shoots 1/2 c Salt "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. Traditionally made with chives, shallots and onion shoots, salted herbs may also contain finely chopped onions." Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jellied Moose Nose Categories: Meats, Game, Canadian Servings: 1 1 Upper jawbone of a moose 1 ts Salt 1 Onion; sliced 1/2 ts Pepper 1 Garlic clove 1/4 c Vinegar 1 tb Mixed pickling spice 1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. 12. Let cool until jelly has set. Slice and serve cold. I must confess I have not yet tried this recipe, mainly for lack of a moose nose... But, sometime, maybe... "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis From: CAMPBELL@ubvm.cc.buffalo.edu (Roger Campbell) From: KAREN MINTZIAS Refer#: NONE Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lassy Tart Categories: Newfdland, Canadian, Pies Servings: 1 1 Egg Pastry for 8 inch lattice 1 c Molasses -top pie 1 c Bread crumbs, soft "Molasses is a common ingredients on Newfoundland cooking; "lassy" tarts, pies. dumplings, puddings. cakes and sauces have been popular for generations." Beat egg; beat in molasses. Stir in bread crumbs. Line 8 inch pie plate with pastry; pour in molasses mixture. Arrange strips of pastry over top to create lattice pattern. Bake in 400F oven for 20 minutes or until done. Serve hot or cold. MAKES: 4-6 SERVINGS SOURCE: Canadian Living magazine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Les Petoncles a la Nage (Scallop Soup) Categories: Seafood, Soups, French can, Armstrong Servings: 2 1 c White wine;dry 1/4 c Leeks;julienne strips of 1 c Fish stock -Salt & white ground pepper 1/4 c Carrots;julienne strips of 12 Scallops;large fresh 1/4 c Turnips;julienne strips of Les Petoncles a la Nage Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables. In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls. Divide the very hot stock among the bowls, stir briefly and serve at once. SERVES: 2 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Baked Chicken Breasts Categories: Poultry, Main dish, French can, Armstrong Servings: 4 4 Chicken breasts;single 1 ts Savory,dried 1/4 c Flour;all purpose 1/2 ts Thyme, dried -Salt & ground black pepper 1/4 ts Sage, dried 2 tb Butter 1 Onion; sliced 1/2 c Maple syrup 1/2 c -Water Poitrine de Poulet au Sirop D'Erable Chicken and pork are often baked or braised in maple syrup in the Beauce. This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau, long-time proprietor of Le Danube Bleu reception hall in St. Marie and a cookbook author. Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices. SERVES: 4 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maple Syrup Tart Categories: Desserts, Tarts, French can, Armstrong Servings: 1 1 1/2 c Maple syrup 1/4 c -Cold water 1 c Whipping cream 1 Pie shell, 9";baked, crust 1/4 c Cornstarch Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup. In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Matrimonial Cake Categories: Canadian, Bars Servings: 1 1 1/2 c Flour, all purpose 1/2 ts Baking soda 1 1/2 c Rolled oats 1/4 ts -Salt 1 c Brown sugar; packed 3/4 c Butter; softened ----------------------------------FILLING---------------------------------- 2 c Dates; chopped, pitted 1 ts Lemon juice 1/2 c Sugar, granulated 3/4 c -Boiling water "This recipe in some old cookbooks is called Date Sandwich Cake. Other variations are Raisin Squares or Fig Squares. .. Date Squares (Matrimonial Cake, if you happen to come from the West) are a real nostalgia treat. The fillings in the 30s recipes was extremely sweet. Today's versions reduce the sugar in the filling, since the dates are sweet enough, and are often microwaved. Raisin Puff, an old favorite in P.E.I. is somewhat similar, with raisin filling sandwiched between layers of soft cookie dough instead of an oatmeal mixture." Filling: In saucepan, cook dates, sugar, lemon juice and water over medium heat, stirring often, until the dates are soft, about 15 minutes. Let cool. In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch square pan. Spread filling evenly over the top. Sprinkle with the remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35 minutes or until nicely browned. Let cool; cut into squares. MAKES: 36 SQUARES VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date filling. SOURCE: _A Century of Canadian Home Cooking: 1900 Through the 90s" by Carol Ferguson and Margaret Fraser ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Memorable Mincemeat Categories: Pies Servings: 8 3/4 c Suet;minced (or butter/marg) 1 1/2 ts Nutmeg 2 c Seedless raisins 3/4 ts Salt 2 1/2 c Currants 4 Apples, peeled, grated 1 3/4 c Brown sugar 1 c Candied citron 1 1/2 ts Cinnamon 1 Lemon (rind and juice only) 1 1/2 ts Mace or cloves 1 Orange (rind and juice only) Makes 8 cups (not 8 servings) Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER) Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath. Source: Festive Favourites, TransAlta Utilities Shared by Elizabeth Rodier, March 1993 From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable. From: ELIZABETH RODIER Refer#: NONE Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Miel aux Trefles ( Cloverleaf Honey) Categories: Acadian, French can, Misc Servings: 1 2 c White sugar 2 c Clover blossoms 1 c -Water 5 Wild roses "Honey was often made with cloves and wild roses boiled in sugar." Boil the sugar until the sugar has dissolved. Add the clover and roses and let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and strain the syrup through a cheesecloth or fine meshed strainer. Bring the syrup to a boil and simmer for 10 minutes. Pour the honey into jars, and store in a cool, dark place. SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nanaimo Bars - Revisionist Categories: Bars, Canadian, Candy Servings: 1 3/4 c Butter & 1 tbsp 2 c Graham cracker crumbs 5 tb Sugar 1/2 c Vanilla pudding 5 tb Cocoa 2 c Sugar; icing 1 ts Peppermint extract 2 oz Chocolate; unsweetened 1 Egg Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. This recipe does not use the traditional custard powder and therefore may be used by those who are unable to obtain custard powder (ie. Americans) Makes: 3 dozen squares Source: Harrowsmith Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nova Scotia Oatcakes Categories: Canadian, Nova scotia, Breads, Baird Servings: 1 3 c Rolled oats; not instant 2 ts -Salt 3 c Flour, all purpose;sifted 1 1/2 c Shortening 1 c Brown sugar 2/3 c -Cold water, up to 3/4 cup 1 ts Baking soda Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured board. Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate aux Patates (Potato Pie) Categories: Vegetables, Pies, French can, Armstrong Servings: 1 5 Potatoes; to 6 hot 1 tb Parsley;chopped, fresh Milk 1 pn Savory, dried -OR- 2 ts Butter 1 pn -Chives, fresh 2 Egg yolks -Salt & ground pepper 1 Onion; finely chopped Pastry for double crust 9" 1/4 c Celery stalk; & leaves -pie -finely chopped Pate aux Patates This potato pie makes a warming supper dish. It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz. Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk.bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate aux Poireaux (Leek Tart) Categories: Vegetables, Tarts, Cheese, Brunch, French can Servings: 6 6 tb Butter 1 Egg 4 Leeks; up to 5 2 tb Light cream -finely chopped 1 c White cheddar cheese;mild 1/2 c -Water -grated 2 tb Flour;all purpose Pastry for 9 inch tart shell -Salt & ground black pepper Pate aux Poireaux This leek and cheese quiche from Ile d'Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Petits Bateaux dans la Sauce (Little Boats in Sauce) Categories: French can, Acadian, Desserts Servings: 1 -----------------------------------CRUST----------------------------------- 2 c Flour 1/2 ts -Salt 2 ts Cream of tartar 6 tb Lard 1 ts Baking soda 1/2 c Milk -----------------------------------SAUCE----------------------------------- 3 tb Butter 2 c Brown sugar 1 c Molasses 3 1/2 c -Water 2 c -Water; or milk Mix the dry ingredients. Blend in the lard to form a coarse mixture. Gradually add milk until the dough is smooth but not too sticky. Roll the dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles. Pinch together the ends to form shapes ressembling small boats. Put the ingredients for the sauce in a casserole dish, place it in the oven set at 350F and bring to a gentle boil. Put the "little boats" in the sauce in a casserole dish, and bake at 350F for about 30 minutes. To serve, remove the pastries from the casserole dish & cover with the sauce. SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pets de Soeurs ( Cinnamon Rolls) Categories: Acadian, French can, Breads, Desserts Servings: 1 -----------------------------------CRUST----------------------------------- 3 c Flour 1 ts Sugar 2 tb Baking powder 1/2 c Lard 1 ts -Salt 1 c Milk ----------------------------------FILLING---------------------------------- 2 tb Butter; softened 1 ts Cinnamon 1 c Brown sugar 1 c -Water To quote the author Marie Cormier-Boudreau, "These pastries which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pet de Soeurs (literally nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells, Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons and Virgin's Belly Buttons." Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pot En Pot Categories: Acadian, French can, Meats Servings: 1 2 lb Fatty beef; up to 3 lb 1 Onion; up to 2 onions 5 c -Salted water -chopped 5 Potatoes; sliced or cut in -salt & pepper -large pieces Summer savory; to taste ----------------------------POUTINES (DUMPLINGS---------------------------- 1 c Flour 1 tb Baking powder 1/2 ts -Salt 1/2 c -Cold water "Although pot-en-pot contains the same ingredients as fricot, the method of preparation is significantly different. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used. In Cheticamp and on the Magadalen Islands, pot-en-pot is called Etouffrage." Poultines Blanches: In a bowl, mix flour with salt and baking powder. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place in fricot or other dish. Cut the meats into pieces. Place the pieces in a large pot with the salted water and bring to a boil. Simmer until the meat is tender. Remove the meat from the pot, reserving the stock. In the bottom of a second large pot, place a layer of potatoes, a layer of meat, a layer of chopped onion Season with salt, pepper and summer savory and continue adding until there are no ingredients left. Add the stock from the simmered meat and just enough water to cover three quarters of the ingredients. Cover and simmer for 45 minutes or until the potatoes are tender. Add Poutines Blanches (dumplings) 7 minutes before it is ready to be served, cover for the remaining 7 minutes. VARIATIONS: To vary the taste, other spices such as cumin or coriander may be added to the pot-en-pot. The meat may be sauteed before being simmered to improve it's flavour. Handkerchief dumplings (included with Fricot a la Belette may be layered in with the ingredients at the beginning of the cooking time, instead of the dumplings used. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potage de ble ( Corn Soup) Categories: Soups, Vegetables, French can, Armstrong Servings: 1 2 c -Water 1/3 c Celery;chopped 2 c Milk 1/4 c Onion;chopped 4 c Corn kernels; fresh 1/4 c Leek;chopped,white part only -frozen may be used if out 2 tb Flour -of season 1/2 c Whipping cream 1 ts -Salt -Salt & ground black pepper 2 tb Butter Potage du Ble This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St. Georges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness. Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender. Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes. Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste. Reheat until piping hot. SERVES: 4-6 SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Scones Categories: Canadian, Nova scotia, Breads Servings: 1 1 1/2 c Flour, all purpose 1/4 c Currants 1/4 c Sugar, granulated; approx 2 Eggs 1 tb Baking powder 1/3 c Milk 1 ts -Salt 3/4 c Potatoes; mashed 2 tb Butter; or shortening "Potato scones reflect the influence of the Scottish in the Maritimes and their adaptibility in using the famous P.E.I. potato...Scones were a favorite Scottish tradition. According to _A Treasury of Nova Scotia Recipes_ "the difference between bannock and scone (which the Scots rhyme with 'on', not 'bone') is that the bannock is a rather large, round cake, and the scone is a smaller triangle or 'farl'..But local usages vary considerably, Scots being strong individualists. A similar recipe for German Buns appears in an Ontario cookbook from the Kitchener area, where German settlers were predominant. When Their Majesties King George VI and Queen Elizabeth visited Government House in Halifax on June 15,1939, scones were served. And Canadian Brits gathered for "tea at the Empress" in Victoria for scones and tea. In a bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With fork, stir into dry ingredients along with milk and potatoes until well moistened. Knead gently on a lightly floured surface about 20 times. Roll or pat into circle 1/2 inch thick. Place onto ungreased baking sheet; brush with reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges, separating slightly. Bake in 425F oven for 12 to 15 minutes or until lightly browned. MAKES: 16 SCONES VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour SOURCE: The 2nd decade chapter in _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pouding Aux Pommes Au Sirop D'erable (apple Maple Pudding) Categories: Puddings, Fruit, French can, Armstrong Servings: 6 3 Cooking apples, large 1/2 c All-purpose flour -or 6 small 1 ts Baking powder -peeled, cut into chunks 1 pn -salt 1 c Maple syrup 1/2 c Raisins 1 Egg; beaten Unsweetened whipped cream 1 tb Melted butter -(optional) 2 ts Lemon juice Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even layer. In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2 cup maple syrup. In another bowl, combine flour, baking powder and salt. Stir the dry ingredients into the egg mixture. Fold in raisins. Pour batter evenly over apple pieces. Bake in preheated 375 deg F oven for 30 to 35 minutes or until top is lightly browned. Serve warm with unsweetened whipped cream, if desired. Source: A Taste of Quebec by Julian Armstrong Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pouding Renverse des Bluets (Blueberry Upside Down Pudding) Categories: Desserts, Puddings, Berries, French can, Armstrong Servings: 1 2 c Blueberries;fresh -OR- 1/4 ts -Salt 1 pk -Blueberries, 300 g 1/4 c Shortening -individually frozen, 1 Egg;beaten -unsweetened 1 ts Vanilla 3/4 c Sugar,granulated 2/3 c Milk 1 ts Lemon rind;grated Whipped cream -OR- 1 1/4 c Flour;all purpose Ice cream; opt 1 1/2 ts Baking powder Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poutines Rapees Categories: French can, Acadian, Vegetables, Desserts Servings: 6 1/2 lb Salt pork, fatty 4 Potatoes; cooked & mashed 10 Potatoes; finely grated -Salt & Pepper "For many Acadians living in southeastern New Brunswick, Poultine Rapee, potato dumpling dish with a mixture of seasoned pork in the centre, is considered a national dish. In other parts of Acadia, these delicacies are prepared without the meat and fish is sometimes added to fricot. Although the greyish colour and gluey texture of the poutines makes them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance." Soak the pork overnight in cold water to remove the salt, and cut into cubes. Extract the water from the grated potatoes by putting them in a cotton bag and squeezing vigourously. Mix the mashed potatoes with grated potatoes. Season with salt and pepper. Roll the potato mixture into balls resembling small snowballs. Make a hole in the centre of the potato ball and add 1 Tbsp of the salt pork. Close the hole and roll the poultines in flour. Gently drop the poultines 2 or 3 at a time, into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil. Simmer the poultines for 2-3 hours. Eat the poultines hot with butter, salt and pepper, or as a dessert with sugar and molasses. MAKES: 6 POULTINES SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudrau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Queen Elizabeth Cake 3 Categories: Cakes, Canadian Servings: 6 -----------------------------------BATTER----------------------------------- 1 c Dates 1 Egg, beaten 1 c Boiling water 1 1/2 c Flour 1 ts Vanilla 1 ts Baking powder 1/4 c Margarine 1 ts Baking soda 1 c Sugar 1/2 ts Salt ----------------------------------TOPPING---------------------------------- 6 tb Brown sugar 1 c Coconut 3 tb Butter 1 pn Salt 4 tb Canned milk Cook dates, water and vanilla to soft mass. Cream margarine, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture. Pour into a 9 x 9 greased pan and bake at 325F for 35 minutes. While cake is baking, put all the topping ingredients into a small pot and bring to a boil. Boil for 3 minutes. When cake is baked, remove from oven, spread topping on it and place under the broiler to brown. Watch carefully, because it could burn. Helen Peagram, F-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roast Venison Categories: Meats, Game, Canadian Servings: 6 4 lb Venison roast; 1 lg Onion (sliced) -elk,moose,or deer) 1 cn Tomatoes (14 oz can) 2 tb Flour MARINADE 2 Cloves garlic (minced) 1/2 c Vinegar 2 tb Brown sugar 2 Cloves garlic (minced) 1 ts Prepared mustard 2 tb Salt 1 tb Worcestershire sauce Cold water to cover meat 1/4 c Vinegar or lemon juice Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds. From: LINDSEY JONES Conf: (1114) F-INTERCOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salted Herbs Categories: French can, Herbs, Armstrong Servings: 5 1 c Chopped fresh chives 1 c Grated carrots 1 c Chopped fresh savoury 1 c Chopped celery leaves 1 c Chopped fresh parsley 1 c Chopped green onions 1 c Chopped fresh chervil 1/4 To 1/2 cup coarse salt These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district." In a large bowl, combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saskatoon Pie Categories: Canadian, Pies Servings: 1 4 c Saskatoon berries; called 3/4 c Sugar, granulated -Serviceberries in the US 3 tb Flour 1/4 c -Water Pastry for double crust pie 2 tb Lemon juice In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown. SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scotch Barley Broth Categories: Soups, Canadian, Nova scotia Servings: 1 2 lb Shoulder of mutton 2 Onions, chopped 1 c Dried green peas 3 Carrots, diced 1/2 c Pearl barley 1 c Turnip, diced 2 qt Cold water 1/2 c Celery, diced 2 ts Salt 1 tb Parsley, chopped 1/4 ts Pepper Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes called Pocket Soup or Glue) that was made by simmering stock for 12 hours and then boiling/stirring constantly for 8. Then solid stock was formed into small cakes. Sea-faring men and woodsmen could carry them in their pockets. The Public Soup House in Halifax (spring 1818) distributed 100 gallons of soup daily made from 50 pounds of beef and vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Chowder Categories: Seafood, Soups, Nova scotia Servings: 1 1 md Onion; minced -chopped 1 tb Butter 3/4 c Sour cream 1 1/2 ts Thyme 3 Potatoes; peeled, cooked and 1 1/4 ts Celery salt -diced 2 c Whipping cream 1 1/4 c Milk 9 oz Haddock or halibut fillets 1 ts -salt 6 oz Scallops; chopped 1/2 ts -pepper 3 oz Lobster meat; cooked & Paprika for garnish "A traditional Atlantic chowder is made with fish or shellfish, canned milk, potatoes, onions and is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quite different and very good. When reheated leftover chowder, it may be necessary to add a little more milk or cream, because the fish and potatoes will have absorbed some of the liquid." Cook the onion in the butter until transparent. Add the thyme and celery salt. Remove from heat. In a saucepan, pour the whipping cream over the fish fillets.Cover, bring to a boil and simmer slowly for 10 minutes or till the fish flakes easily. Remove the fish with a slotted spoon, then break into small pieces and remove any bones. Add the onion mixture and the scallops to the poaching liquid. Bring to barely a boil, then simmer for about 1 minute or till the scallops are opaque. If the chowder is not to be eaten immediately, refrigerate everything at this stage. Just before serving, add the fish, lobster, sour cream, potatoes and milk. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into soup bowls. Sprinkle with paprika. Serve immediately. SERVES: 4-6 from the Zwicker Inn, Mahone Bay, Nova Scotia Source: _Across the Table:An Indulgent Look at Food in Canada_. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smothered Muskrat and Onions Categories: Canadian, Game, Meats Servings: 4 1 Muskrat 1/2 c Flour 1 tb -Salt 3 tb Fat 1 qt -Water; Canadian qt=5 cups 3 lg Onions; sliced 1 1/2 ts -Salt 1 c Sour cream 1/4 ts Paprika Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soupe A L'ivrogne (drunkard's Soup) Categories: French can, Soups, Armstrong Servings: 8 2 tb Salted herbs 6 sl White bread, cubed 1/4 lb Salt pork, cut into small 8 c Beef stock -cubes Salt and ground black pepper 3 lg Onions, chopped Servings: 8 to 10 Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly. Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soupe Aux Pois Beauceons (pea Soup, Beauce Style) Categories: Soups, French can, Armstrong Servings: 8 2 c Dried white pea beans 1/2 lb Salt pork 2 tb Butter 1 Garlic clove 1/2 c Onion, chopped 8 c Cold water 1/4 c Leek, chopped, white part 2 tb Salted herbs, rinsed in cold -only -water 1/4 c Smoked ham, plus ham bone Servings: 8 Soak peas for at least 8 hours or overnight in water to cover; drain. Heat butter in a large, heavy pot and saute onion and leek until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary. Remove salt pork, cut in small pieces, then return to soup. May be frozen. Source: A Taste of Quebec by Julian Armstrong Posted by : Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Spinach Salad Categories: Salads, Fruits, French can, Armstrong Servings: 6 1/2 c Raspberry vinegar -freshly ground black pepper 1/2 c Vegetable oil 2 pt Strawberries;fresh ; 1 lb 1 c -Water -sliced 3 Shallots; finely chopped 1 lb Spinach;fresh, trimmed(500g) Les Frises Vinaigrette et Leurs Pousses Vertes Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-growing areas. The chef suggests serving this colourful salad with a semi-soft cheese as St. Nectaire. Make a salad dressing by combining vinegar, oil and water. Add chopped shallots and pepper to taste. Arrange sliced strawberries in a spiral formation on the spinach and drizzle with the dressing. SERVES:6 SOURCE: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tarte au Sucre Jaune (Brown Sugar Pie) Categories: French can, Acadian, Pies Servings: 1 1 c Brown sugar 4 tb Cream 1 tb Flour Pie crust; uncooked 1 tb Butter Mix the brown sugar, flour, butter and cream. Pour the mixture into an uncooked pie crust, covering the top with woven strips of pastry dough, if desired. Bake at 400F for about 30 minutes. SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: (Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads) Categories: Vegetables, French can, Armstrong Servings: 4 1 lb Fiddleheads; fresh -OR- 2 Shallots; finely chopped 1 pk -frozen fiddleheads, 300 g 1 tb Soya sauce 1/4 c Butter 1 ts Sugar, granulated 6 Garlic cloves;finely chopped 3 tb White wine Tetes de Violon a l'Ail The tiny, curled fronds of fern, which have gained a reputation as one of Canada's national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4 Source: _A Taste of Quebec_ by Julian Armstrong ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The Ultimate Butter Tart Categories: Tarts, Canadian Servings: 1 Pastry for double crust pie 1 Egg; slightly beaten 1/2 c Brown sugar;lightly packed 1 ts Vanilla 1/2 c Corn syrup 1/4 ts -Salt 1/4 c Shortening;'golden' flavour 3/4 c Raisins Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans. SERVINGS: 12 Source: "Fabulous Favourites: Baking Festival Recipes" pamphlet; General Foods Canada ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Toronto Pie Categories: Canadian, Pies Servings: 1 1/2 c Milk; scalded, heated till 1/4 ts -Salt -bubbles appear around 2 Eggs -edges 2/3 c Granulated sugar 2 tb Butter 1/4 ts Vanilla 1 c Cake and pastry flour Raspberry jam 1 1/4 ts Baking powder Icing sugar "The Home Cook Book , published in Toronto in 1879, included a recipe for Toronto pie. Although continuing as a family favorite, the name slipped into disuse during the intervening years. A delicate, hot-milk sponge cake split and filled with raspberry jam, Toronto Pie belongs in the same family as Boston cream pie." During my 30+ years living in Toronto, I have never heard of this cake. Grease a 9 inch round layer cake pan and line with wax paper. Combine scalded milk and butter. Sift or blend together flour, baking powder and salt. Beat 2 eggs until very light and fluffy. Gradually beat in granulated sugar and vanilla. With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry ingredients and then stir in hot milk mixture. Turn into prepared pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched. Cool in pan. When almost cool, loosen edges and remove from pan. Split into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top. MAKES: 1 CAKE Source:_The Laura Secord Canadian Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tourtiere A La Ouananiche (lac St-jean Salmon Pie) Categories: French can, Seafood, Armstrong Servings: 6 2 tb Butter Salt and ground white pepper 1 md Onion, thinly sliced 1/4 c Milk 1 lg Potato, peeled, thinly 2 tb Light cream -sliced 1/3 c Water (approximate) 1 lb Ouananiche or salmon, cut 1 Egg, beaten with 1 Tb milk -into small pieces Pastry for double crust pie Servings: 6 Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute onion until soft but not browned. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish. Arrange mixture evenly in the pastry shell. Gently stir in water; it should come halfway up the fish mixture. Cover with top crust, trim, crimping edge to seal. Cut a small hole in the centre. Brush pastry with the beaten egg and milk. Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is browned. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tourtiere De Quebec (quebec Pork Pie) Categories: French can, Meats, Armstrong Servings: 6 1 1/4 lb Ground pork 1/4 ts Dried rosemary 1/2 To 3/4 cup cold water 1/4 ts Grated nutmeg 1/2 c Onion, finely chopped Pinch cinnamon 1/4 c Celery, finely chopped Salt 1/2 ts Ground black pepper 1/4 c Old-fashioned rolled oats 1 Bay leaf Pastry for double crust pie 1/2 ts Dried savoury This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Servings: 6 In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Whitney Pot Roast Categories: Meats, Game, Canadian Servings: 1 4 lb Moose steaks; 1/2 lb each Salt, pepper & paprika 4 lg Onions; sliced 1/2 c Butter; or oil 1/2 c Wine vinegar 2 Garlic cloves; minced 1 cn Tomato paste; small , 5 1/2 1 tb Pickling spices; tied in a -fluid oz, 156 ml -bag -Water, equal amount to 3 Bay leaves -the tomato paste Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set aside. Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy roast pan and pour onion mixture over it. Cover and cook in a 350F oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve. SOURCE: _The Rural and Native Heritage Cookbook_ by Lovesick Lake Native Women's Association ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Butter Glazed Chicken Categories: Gail, Poultry, Untested Servings: 4 4 ea Chicken breast, boneless, sk 1 1/2 ts Chicken bouillon mix 3 ts Butter 1 x Chopped parsley 3 ts Water 1 x Lemon slices 1 ts Lemon juice Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom and Chicken Fajitas Categories: Main dish, Untested Servings: 8 2 qt Red, green, and yellow peppe 8 lb Chicken breasts, cut in stri 8 ea Onion, red, thinly sliced 1 1/3 T Chilli and cumin 24 ts Vegetable oil 64 ea Tortillas heated 32 c Mushrooms, sliced 1 x Cheese, grated Saute peppers and onion in 1 tsp of the oil 3 minutes. Add Mushrooms; cook 5 mintues, stiring; set aside. Add remaining oil. Dust chicken with seasonings; saute stirring 6 minutes, or until no longer pink. Toss with vegetables. Place in centre of tortillas; roll up. Spinkle with cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Parmesan Chicken Fingers with Lemon Categories: Poultry, Kids, Fast Servings: 4 4 ea Chicken breasts; skinned an 2/3 ea Parmesan; grated 2 ea Eggs; lightly beaten 1/2 c Butter 1 1/2 c Bread crumbs; dry 1 x Lemon wedges (optional) Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each side, adding more butter as necessary. Drain on paper towels and serve with lemon wedges, if desired. from The Canadian Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Chicken Wings Categories: Poultry, Kids Servings: 4 2 1/2 lb Chicken wings; trimmed 1/2 ts Durkees hot sauce 2 ts Curry powder 1/4 c Peanut butter 1/2 ts Black pepper 1/2 ts Salt 2 T Ginger; fresh minced 4 T Lemon juice 3 ea Garlic cloves; minced 3 T Soy sauce Mix marinade ingredients in large bowl. Add wings, stir and marinade for 2 hours at room temperature. Drain and reserve marinade. Preheat oven boiler. Place on broiling rack and broil 15-20 minutes or till browned. Turn after 10 minutes and baste with marinate (or grill on BBQ). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thai Chicken Categories: Poultry, Thai, Untested Servings: 1 4 ea Chicken parts 4 ea Scallions; chopped 2 ts Chili paste 1 ts Ginger ; fresh minced 3/4 c Peanut butter : chunky 1/8 c Oil 2 ts Honey 1/8 c Water; warm 1 ts Sesame oil Mix all ingredients except chicken. Alternate adding oil and water to finish. Brown chicken in skillet; place in baking pan, coat with sauce and bake 30 minutes or till done at 350 degrees. Source: Fido Cooking Echo Shared by: Sue Bryant via R-Cuisine conference ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutty Bites Categories: Cookies, Untested Servings: 40 1/4 c Unsalted butter 1/3 c Raisins 2 tb Light corn syrup 2 c Cornflakes 1/4 c Unsweetened cocoa 1/2 c Hazelnuts; toasted, chopped Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. Remove from heat. Stir cornflakes and about 3/4 of the hazelnuts into the melted mixture. Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until set. Arrange Nutty Bites attractively on a serving dish. If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. Store in an airtight container in a cool place for 2 to 3 days. Makes 30 to 40 cookies. Pat Alburey, "The Book of Cookies" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lovage, Potato & Buttermilk Soup Categories: Soups Servings: 6 2 1/2 oz Finely chopped onion 1 1/4 pt Chicken or vegetable stock 10 oz Corsely grated raw potato 1/2 pt Buttermilk, more if desired Fresh young lovage leaves Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little. Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage. Add the potato and herbs to the pan and pour on 1/2 pint buttermilk. Increase the heat very slightly and bring the mixture to a bare simmer. Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender. Whizz the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta With Pork & Basil Categories: Meats, Main dish Servings: 4 8 oz Fusilli or other fresh pasta Fresh basil, parsley, chives 6 oz Mushrooms -----------------------------FOR THE MEATBALLS----------------------------- 1 lb Lean freshly minced pork Garlic Parmesan cheese 1/2 sm Egg; lightly beaten Fresh basil A little butter or oil -------------------------------FOR THE SAUCE------------------------------- 1/2 oz Butter 1/2 pt (scant) stock 1 1/2 tb Plain flour Parmesan cheese 1/4 pt Double cream Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts With Green Coriander (Cilantro) Categories: Poultry, Main dish Servings: 2 2 Boneless chicken breasts 2 tb Best quality olive oil 1 bn Baby carrots 1 ts Lemon juice 1 bn Coriander (cilantro) Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead. About 20 minutes before you plan to serve the dish, start cooking. Steam the baby carrots. Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set. Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Potatoes With Salami & Sorrel Categories: Salads, Main dish Servings: 2 1 lb Small new potatoes Coriander seed 1 sm Handful of sorrel Wholegrain mustard 2 oz Italian salami (or more) Olive oil -- thinly sliced White wine vinegar 1 sm Onion Chop the onion roughly and partially soften it in 2 generous tablespoons of the oil. Do not let it brown. Scrub the potatoes (but on no account peel them) and steam them. Wash and dry the sorrel, discarding tough stalks. Roll up the leaves tighly in your fingers, just a few at a time, as though making a cigarette, and snip across into fine ribbons. Tip the softened onion and its juices into a big bowl. Stir in 1/2 teaspoon each vinegar and mustard, some salt and lots of pepper and coriander seed. The coriander seed should be freshly toasted and ground coarsely using a pestle and mortar or a spare peppermil. Add the potatoes to the bowl while still piping hot, so they drink up the flavours of the dressing. Cut each potato in half or into quarters depending on size, and toss gently. Scatter some of the sorrel over the base of a shallow serving dish. Pile the potatoes into the centre, encircle them with the sliced salami and scatter the remaining ribbons of sorrel over the top. Serve while potatoes are still warm. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon Steaks In Herb Blankets Categories: Fish, Main dish Servings: 4 4 Salmon steaks, 3/4" thick Fresh parsley, chives, mint, 4 oz Butter Lemon thyme and tarragon 1 Lemon -- (or herbs of your choice) Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly. Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt. Cover and set aside in a cool place until ready to cook. To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes until the fish is hot and tender. While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs. I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon. You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own. Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs. Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs. Serve with wedges of lemon and steamed new potatoes. (Other vegetables are best served as a separate course.) Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbolace Pie Categories: Main dish, Vegetarian, Cheese/eggs Servings: 6 1 Shortcrust pastry 4 Eggs -- (see note) 2 tb Milk (or more) 6 oz Curd cheese Fresh mint, parsley & chives 4 oz Cottage cheese Beaten egg to glaze 2 oz (generous) mature cheddar *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat. Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk. Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top--at least 3 tablespoons of mint and perhaps 1 of chives. Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes. Cool for 5-10 minutes before serving with a tomato salad or a green salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beekeeper's Cabbage Categories: Vegetables Servings: 6 1 Red cabbage (1-1/2 to 2 lbs) 1/2 oz Butter 1 Onion 2 tb Fruit vinegar (or more) 1 Parsnip -- preferably raspberry 1 lg Apple Caraway seeds 1 tb Honey 1/4 pt Yoghurt or sour cream, opt. Cut cabbage into quarters. Remove and discard the tough central stalk. Shred the cabbage and put it into a large mixing bowl. Peel and finely chop the onion and add it to the cabbage. Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl. Drizzle on the honey. Add a good seasoning of salt and pepper and scant 1/2 teaspoon caraway seeds. Sprinkle on the vinegar , use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple. Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole. Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out. Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks. Remove the greaseproof paper and check seasoning immediately before serving. Serve the vegetable mixture just as it is, or top at the last minute with 1/4 pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds. Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aromatic Lamb Categories: Meats Servings: 8 1 Leg of lamb (about 4 lbs) Olive oil 3 lb Potatoes (about 5 oz each) Butter Lemon (may be doubled) Rosemary, thyme & oregano Honey Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Elizabethan Orange Tart Categories: Desserts Servings: 8 1 10" shortcrust pastry case Allspice -- thoroughly blind-bakec 1/4 pt Double cream 2 Thin-skinned oranges 1/4 lb Fromage blanc (or see note) Honey and sugar -OR- Low-fat soft cheese Stick cinnamon 2 tb Ground almonds Ground cinnamon Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Wardens Categories: Fruits, Desserts Servings: 6 6 Pears Honey 1 Lemon 8 fl White grape juice Warden is the old name for the small hard cooking pear that used to grow in many country gardens. The best way to cook them was slowly with honey and fruit juice to warm and round out their thin colour and flavour, but this recipe works well for dessert pears too. Choose a casserole or baking dish with just enough room to lay pears head to tail in single layer. Peel the pears thinly, leaving the stalks on, then immediately roll each one in a saucer containing the juice of the lemon. Put the pears into the dish. Spoon on scant 4 tablespoons honey and add any lemon juice remaining in the saucer. Bring the grape juice to simmering point and pour it over the pears. Cover the dish and bake at 325-350 F (160-180 C) gas mark 3-4 until the fruit is beautifully tender. How long this will take varies enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or more may be needed for pears so hard that they seem to be carved from wood. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking. When the pears are ready, transfer them to a serving dish, standing them upright. Boil the cooking liquid until it turns syrupy and is reduced by about half. Stir in an extra tablespoon or two of honey if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet; the appeal of the dish lies in its fruitiness. Spoon the syrupy glaze over the pears. Serve warm or cold. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrots With Ginger And Orange Categories: Salads, Vegetables Servings: 6 1 lb (scant) maincrop carrots 1 sm Bunch of mint 3 sm Oranges 1 ts Honey Fresh ginger root 1 ts Lemon juice 1 sm Garlic clove Olive oil 1 oz Walnut kernals First make the dressing. Finely grate the zest of 1 orange into a bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive oil. Peel 1/2 inch or so of ginger and chop it as finely as possible; then crush the small garlic clove. Add both these ingredients to the bowl with a little salt and pepper. Mix well then push 2 sprigs of mint into the liquid. Scrub and scrape the carrots, or peel them if you insist, then grate them coarsely and add to the dressing. Peel the remaining 2 oranges and cut into segments; be ruthless about cutting away all traces of pith and the membrane that divides one segment from the next. Remove pips (seeds) with the tip of a knife and add the oranges to the salad bowl. Mix all the ingredients together gently, then cover the salad and set it aside for 2 hours or a little longer to allow flavours to blend and develop. Close to serving time, remove and discard the tired sprigs of mint, stir in the walnuts and scatter with fresh torn mint leaves. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Sorbet Categories: Desserts, Fruits Servings: 8 1 lb Rhubarb (trimmed weight) 1 Orange (zest only) 4 tb Honey 2 Egg whites Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor. When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushly. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. Shortbread fingers make a good crunchy accompaniment. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greenhouse Kebabs Categories: Vegetables Servings: 6 1 Aubergine (eggplant) 6 sm Onions 1 lg Red or yellow pepper 12 sm Cap mushrooms 3 Courgettes (baby zucchinis) --------------------------------FLAVOURINGS-------------------------------- 4 tb Lemon juice Coriander seed,coarse ground 4 tb Peanut oil Coarsely ground black pepper 2 tb Honey -------------------------------FOR THE SAUCE------------------------------- 2 1/2 oz Peeled onion 1 1/2 tb Lemon juice 2 Garlic cloves 1 ts Coriander seeds 5 tb Peanut butter 3/4 ts Chili powder 2 tb Peanut oil 2 ts Anchovy essence 1 1/2 tb Honey Cut the aubergine and pepper into chunks; cut the onions into wedges; slice the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms whole. Mix together all flavouring ingredients. Toss the vegetables in the flavourings and marinate for 2 to 4 hours. The sauce should be part-prepared well ahead. Chop the onion and garlic roughly, then whizz them in a food-processor or blender with the coriander seeds. Add the chili, oil and anchovy essence and whizz again. Add the peanut butter, lemon juice and honey and process once more. Scrape the puree into a small saucepan, cover and set aside for at least 1 hour before cooking. Thread the vegetables on to skewers and grill under moderate heat for 10-15 minutes, basting with the marinade liquid as necessary. Meanwhile, add 5 tablespoons warm water to the pan of sauce and set it over medium heat. Cook at a steady bubble, stirring often, until the sauce is hot and aromatic. Reduce heat to a very low and cook for a few minutes longer, adding more water if necessary to achieve a good creamy consistency, and adjust seasoning to taste. Hand round the sauce separately. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skewered Fish With Honey-Mustard Sauce Categories: Fish Servings: 4 1 lb Firm white fish fillets 1/4 lb Mushrooms -- (very thick), 2 sm Onions (or more) -- preferably halibut, 8 Cherry tomatoes -- turbot or monkfish 1 Lemon 1/4 lb Streaky bacon Oil -------------------------------FOR THE SAUCE------------------------------- 2 ts Honey 1 1/2 tb Tarragon vinegar 1 Egg yolk 1/4 pt Sunflower or safflower oil 1 tb (rounded) French mustard Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper. Cut the onions into wedges, put them into a separate bowl with the mushrooms, add a good grinding of pepper, and oil and lemon juice - in the ratio of 2 tablespoons oil to 1 tablespoon lemon. Leave to absorb flavours for an hour or more. Halve the bacon rashers, de-rind them, stretch and roll them up loosely. The sauce can also be made in advance. Beat the honey, mustard and egg yolk together in a small bowl. Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork. Then add the oil, pouring it from a jug in a thin stream and whisking the contents of the bowl all the time as you pour. Continue whisking for about a minute until the sauce is a homogeneous thick cream, then season to taste with salt and pepper. Close to serving time, thread the fish, onions and mushrooms on to skewers, adding the bacon rolls and tomatoes here and there. Grill for 10 minutes or so under medium-high heat, turning and basting occasionally with the marinade liquid. Serve immediately with a dish of rice and hand round the sauce separately. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lincolnshire Plum Bread Categories: Breads Servings: 1 1 lb Strong white bread flour 1/4 lb Butter; melted 1/4 oz Easy-blend yeast 8 tb Milk; warm 1 ts Ground cinnamon 1/2 lb Prunes; cut into 1 ts Ground allspice - sultana-size pieces 4 tb Sugar 2 oz Currants 1 pn Salt 2 oz Sultanas 2 Eggs; lightly beaten Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scotch Pancakes Categories: Breads Servings: 8 1/4 lb Plain white household flour 1 oz Caster sugar 1 ts Bicarbonate of soda 1 Egg 1 1/2 ts Cream of tartare 1/4 pt Milk or cream Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wiltshire Lardy Cake Categories: Breads Servings: 1 1/2 lb Strong white bread flour 1/2 oz Melted lard 1 ts Easy-blend yeast 1/4 pt Warm water (or milk & water) 1/2 ts Salt ---------------------------------TO FINISH--------------------------------- 1/4 lb Pure pork lard; diced Allspice Lard for greasing the pan Demerara sugar Cinnamon -------------------------MIX TOGETHER THE FOLLOWING------------------------- 1 oz Sultanas; chopped 1 oz Currents; chopped 1 oz Raisins; chopped 1 oz Chopped candied peel Using a food-mixer or processor or your hands, mix and knead the dough. Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place. Knock back the dough, knead it again briefly and roll out to an oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough. Add half the dried fruits and half the diced lard. Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again. Sprinkle with sugar and spices, dried fruits and fat exactly as before. Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square. Grease the tin and put the dough into it, pressing it well into the corners. Cover and leave to prove (rise) until the dough is light, puffy and well risen. Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes. Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers. Makes 1 cake Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devonshire Splits Categories: Breads Servings: 8 1/2 lb Stong white bread flour 1 tb Sugar 1 ts Easy-blend yeast 1 oz Butter; melted 1/2 ts Salt 1/4 pt Milk; warmed ---------------------------------TO FINISH--------------------------------- Icing sugar Good jam Clotted cream Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place. Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes. Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grasmere Gingerbread Categories: Breads Servings: 18 1 lb Fine oatmeal 1/2 lb Pale muscovado sugar 1/2 ts Baking powder 1/2 lb Butter 4 ts Ground ginger 2 tb Golden syrup 1 pn Allspice Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don't make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nier Beurre (Channel Islands Fruit Butter) Categories: Fruits, Misc Servings: 1 2 lb Dessert apples 1/2 Orange 1 lb Cooking apples 1/2 Lemon Granulated sugar Ground cinnamon & allspice 2 pt Dry cider Fast boil the cider until reduced by half. Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid. Half-cover the pan and simmer gently until the fruit is soft. Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks. Measure the pulp and process it to a puree if it is at all lumpy. Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice. Simmer, stirring frequently, until most of the moisture has been driven off. The readiness of a fruit butter is judged by its consistency, not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or fridge. Once jar is opened, the contents should be eaten up within 3 or 4 days. Makes enough to fill 4 or 5 small jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teisen Mel (Traditional Welsh Honeycake) Categories: Breads Servings: 1 1/2 lb Plain white household flour 1/4 lb Butter 1/2 ts Baking powder 1/4 lb Caster sugar 1 1/2 ts Ground cinnamon 2 lg Eggs 1/4 lb Runny honey 1 tb Milk (or double this amount) 1 tb Runny honey Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top. Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. Spread the mixture in the prepared tin, mounding it slightly in the centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is cold. Makes 1 cake. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot, Orange & Almond Jam Categories: Fruits, Misc Servings: 1 1 lb Dried apricots 2 Lemons 2 oz Split almonds 2 1/2 lb Sugar 3 Oranges 2 1/2 ts Ground cinnamon Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Welsh Cakes Categories: Breads Servings: 15 1 lb Self-raising flour 4 oz Sultanas and raisins 2 oz Butter 2 Eggs 4 oz Sugar 1/3 pt Water On sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea. Source: Philippa Davenport in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home-Made Ginger Beer Categories: Beverages Servings: 1 2 oz Fresh ginger 1 lb Sugar 2 Lemons 1 ga Boiling water 1 ts Cream of tartar 1 oz Yeast This home-brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid - it's more explosive than champagne. Makes 1 gallon. Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon Cawl With Three Sauces Categories: Soups, Sauces Servings: 4 ----------------------------------THE CAWL---------------------------------- 1 1/2 lb Collar bacon with rind 3 pt Water ---------------------------------VEGETABLES--------------------------------- 1 1/2 lb Potatoes 2 lg Leeks (or spring onions) 1 sm Swede (rutabaga) 2 tb Chopped parsley 3 Mature carrots ----------------------------SAUCES FOR THE MEAT---------------------------- ---------------------------MUSTARD AND EGG SAUCE--------------------------- 2 oz Butter 1/2 pt Cawl stock & milk mixed 1 oz Flour 1 Hard-boiled egg 1 ts Dry mustard powder 1 tb Vinegar 1/2 ts Powdered tumeric ---------------------------SPICED TOMATO KETCHUP--------------------------- 1 lb Ripe tomatoes 1 oz Sugar 1 sm Onion 1 tb Malt vinegar 1 ts Ground ginger Salt and pepper 1/4 ts Powdered cloves 1 sm Green chili (optional) --------------------------PARSLEY-AND-CHIVE SAUCE-------------------------- 1 oz Butter 2 tb (heaped) chopped parsley 1 oz Flour 1 tb (heaped) chopped chives 1/2 pt Cawl stock and milk mixed Salt and pepper Wash the joint to remove surface blood. Put the meat into a large clean pan and cover well with water. Bring to the boil, then turn the heat down, cover with lid and simmer for 2 hours. Top up if the water sinks below the level of the meat - at the end of the cooking you should have 2 pints of liquor. Leave it to cool, meat and all, and lift off the white hat of grease (it makes good dripping after heating gently to drive off the water). Some families like the fat left in. Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as appropriate. Wash and slice the leeks into 1/2-inch rings. Then make the sauces. For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan. When it froths, sprinkle in the flour and fry for a moment until mixture is sandy. Stir in the mustard powder and tumeric and immediately whisk in the broth and milk. Whisk till the mixture thickens. Chop the egg and stir in. Finish with the vinegar and beat in the extra ounce of butter. Taste and add salt and pepper. For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion. Put all the ingredients except the optional chili into a lidded saucepan. Bring to the boil, turn down the heat, leave to simmer gently for 30 minutes. Push the contents of the pan and boil it fiercely for a few minutes. Taste and adjust the seasoning. Serve either hot or cold. Finish with a few slices of deseeded chili if you like it hot. For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in the flour and let it cool for a moment. Whisk in the liquid gradually and stir over the heat until the mixture thickens. Mix in the herbs, taste and add salt and pepper. Reheat the meat in its broth (the cawl). Remove the meat and keep it warm while you cook the root vegetables in the broth. Five minutes before you are ready to serve, add the leeks. While the vegetables simmer, plain-boil the potatoes separately. Stir the chopped parsley into the soup just before you bring it to table. As a second course, serve the meat with the potatoes, and the three sauces. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gooseberry Burnt Creams Categories: Fruits, Desserts Servings: 8 1 lb Tart green gooseberries 1/2 lb Fromage blanc or quark 4 oz Caster sugar (or more) -OR- creamy Greek yoghurt 5 oz Granulated sugar 1/2 pt Double cream Choose a heavy-based saucepan with a large surface area. Put the topped and tailed gooseberries into it, still moistened by the water in which they have been rinsed. Cover and cook over very low heat until the fruit is perfectly tender. (It does not matter if the berries collapse in cooking here as they will be crushed to a pulp for serving.) Crush the cooked fruit with a potato masher and cook for several minutes more, without the lid but just stirring occasionally, until most of the juices have evaporated leaving a thick fruit puree. Add caster sugar to taste and stir until melted. Spoon the puree into 8 individual cocotte dishes and leave until cold. Beat the fromage blanc, quark or yoghurt into the cream until smoothly mixed then whisk until fairly stiff. Spoon the creamy mixture over the cold puree and level the tops. Cover and chill in the freezer for about 45 minutes until the cream firms up. Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed over low heat. Then turn the heat up and cook until the sugar carmelises to a rich shade of gold. Quickly pour the burnt sugar evenly over the chilled creams and set aside for 20 minutes or so until the caramel sets in thin brittle sheets of gold. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wiltshire Whitsun Cake Categories: Cakes, Desserts Servings: 8 3/4 lb Sm. tart green gooseberries 6 oz Butter 5 Elderflower blossoms* 6 oz Pale muscovado sugar 1/2 lb Plain wholemeal flour Demerara sugar 2 ts Baking powder Flowers & leaves to garnish 2 lg Eggs *Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms if desired. Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit. Sift the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavourings. Grease the base of an 8-inch spring-clip cake tin, line and grease again. Turn the cake mixture into it and mound it up in the middle. Bake at 350 F (180 C) gas mark 4 for about 1 1/2 hours. Unlike most cakes, this one does not come away from the sides of the tin when it is cooked. Cool for a few minutes before unmoulding. Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Muscat Ice Categories: Desserts Servings: 8 1 1/2 lb Tart green gooseberries 6 oz Caster sugar 3 Heads elderflower blossoms* 225 g Greek strained yoghurt *Note: You may use 3 OR 4 heads of elderflower blossom. Put the gooseberries into a heavy-based saucepan or casserole. The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved. Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit. Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if preferred. Add the sugar and stir until it no longer feels gritty. Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree. As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze. About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy. Gently fold in the yoghurt, cover and freeze until solid all the way through. Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat. Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to "ripen" it. Amaretti biscuits go very well with this. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Crumble-Cake Categories: Cakes, Desserts, Fruits Servings: 10 14 oz Rhubarb, trimmed weight 1 Orange 10 oz Self-raising flour 1 1/2 oz Chopped hazelnut kernels 7 oz Butter 1/2 ts Ground cinnamon 4 oz Caster sugar 2 lg Eggs 3 oz Pale muscovado sugar First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb, Rose, & Strawberry Jam Categories: Misc Servings: 1 2 lb Rhubarb, trimmed weight 1/2 lb Highly scented rose petals 1 lb Small strawberries 1 1/2 lb Sugar -- slightly underripe 4 sm Juicy lemons Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way. Makes enough to fill 6 or 7 jars. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boxwallah's Chutney Categories: Relishes, Misc Servings: 1 2 lb Rhubarb, trimmed weight 2 ts Curry powder 1 lb Onions 6 oz Granulated sugar 1/2 lb Raisins 3/4 pt Raspberry vinegar 1/2 lb Sultanas -OR- red wine vinegar 1/2 oz Coriander seeds Cut the trimmed rhubarb into short lenghths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds direct to the pan if you want to include them in the chutney. I love their spicy bite but some people complain that the seeds stick between their teeth, so you may prefer to tie them in a piece of buttermuslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion. Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Then continue simmering - this time without a lid - for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Pot in warm sterilised jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better it seems to taste. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Croustades Categories: Vegetarian Servings: 4 4 Wholemeal cottage loaf rolls 3 oz Butter 1 lb Small cap mushrooms 1 sm Garlic clove 1/4 pt Double cream Fresh rosemary Cut the knobs off the rolls and reserve as lids. Scoop out most of the crumb from the rolls, taking care not to pierce the crusts. Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls. Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse. Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6. Sit the rolls on a baking tray and put the lids beside them. Bake for 10 minutes until heated through and slightly crisp. Meanwhile heat a large frying pan. Add 1/2 oz butter (don't be tempted to use more) and, when the foam dies down, saute the mushrooms. Cook them, stirring frequently, for 4-5 minutes to reduce them and intensify their flavour. Pour on the cream and let it bubble up for a few seconds. Turn and stir the mushrooms for a minute or so until every slice is coated with the scant but richly flavoured sauce. Away from the heat, check and adjust seasoning. Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green (or tomato) salad on the side. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quails On Mushrooms Categories: Poultry Servings: 6 6 Plump young quails Lemon juice 6 Big flat mushrooms; plus... Parsley 6 oz Mushrooms for the stuffing Chives 6 oz Butter Tarragon 3 Garlic cloves (or more) To make the duxelles, first chop the 6 oz mushrooms plus the stalks from the big flat mushrooms on which you will sit the quails. Chop finely, using a knife, not a food processor. Mix in 1 very finely chopped garlic clove, about 9 tablespoons chopped fresh parsley, 3 tablespoons snipped chives and 1 heaped tablespoon fresh tarragon (or a generous 1 1/2 teaspoon dried tarragon if fresh is not available). Cook the mixture in a little butter over moderate heat for 3 minutes or so, stirring often. Season well with salt, pepper and about 2 teaspoons lemon juice. Let the duxelles cool before using it to stuff the birds. Spread it gently between the flesh and the skin, all over the breast area, to plump up the quails prettily. Secure the flap of neck skin under each bird with a wooden toothpick. If the skin is torn, put the stuffing into the body cavities instead. Tie up the legs of each bird to keep it neatly shaped. Make about 5 oz garlic butter and reserve it. Choose a roasting tin or baking dish just large enough to take the 6 flat mushrooms side by side. When ready to cook, melt a nugget of the garlic butter in the roasting tin. Turn the birds in it to coat them with fat, then arrange them, breast down, on a rack suspended across the roasting tin. Bake at 425 F (220 C) gas mark 7 for 15 minutes. Put the mushrooms in the tin, arranging them gill side up, and dot them with the rest of the garlic butter. Put the rack of quails back on top of the tin and turn the birds breast side up. Position the birds carefully, placing each one above a mushroom so that the meat juices will drip on to the mushrooms during cooking. Bake for 20 minutes or so until the birds and mushrooms are perfectly cooked. Sit the birds on the mushrooms and serve straight away, or cover and keep hot at 250 F (120 C) gas mark 1/2 until ready to serve. Rice, couscous or burghul, and crisp peppery watercress go well with this dish. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stewed Mushrooms & Queens Categories: Appetizers, Seafood Servings: 6 1/2 lb Mushrooms 1 sm Bay leaf 1/2 lb Queens (bay scallops) Fresh parsley 1/4 pt Milk 1 1/2 tb Butter 1/4 pt Single cream or jersey milk 1 1/2 tb Flour Tarragon vinegar Fried breadcrumbs; -OR- Anchovy essence Triangles of fried bread Slice the mushrooms thickly. Put them into a pan with the cold milk (and cream if using). Three-quarters cover the pan and bring quickly to a fast simmer. Add the bay leaf and a little salt and reduce the heat to very low. Three-quarters cover the pan again and leave to stew gently for 5-6 minutes. Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven. Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence. Leave to simmer for 2-3 minutes then season to taste with salt and pepper. Quickly stir in the queens and immediately reduce heat to low. Half cover the pan and cook for just 5 minutes. Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen. Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning. Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course). Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread. Serve alone as a first course, or as a main course accompanied by some green beans and a little rice or a loaf of warm French bread. Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer. Source: Philippa Davenport in "Country Living", September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filo Mushroom Pies Categories: Appetizers Servings: 42 1 pk Filo pastry sheets 2 ts Coriander seeds 3/4 lb Flat mushrooms (w/o stalks) - toasted & lightly crushed 1/2 lb Onions Butter or oil 7 oz Feta cheese 2 sm Eggs 2 ts Whole cumin Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach, Mushroom & Anchovy Salad Categories: Salads Servings: 4 10 oz Spinach 1 Mozzarella cheese 10 oz Small cap mushrooms 6 tb Olive oil 2 oz Anchovy fillets (canned) 12 sl French bread, 1/2" thick 2 Lemons Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan. Add the olive oil, warm very gently and crush the anchovies with a wooden spoon so they dissolve and disintegrate. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Slice the mushrooms thickly and add them to the salad bowl. Pour on the anchovy dressing while still warm (use a plastic-bladed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crowdie Butter With Garlic And Parsley Categories: Cheese/eggs Servings: 1 2 pt Full cream milk 1 Garlic clove 2 ts Rennet (or follow instruct.) 1 tb Parsley 1/2 ts Salt 2 oz Butter 1/2 ts Black pepper This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic. Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skirlie With Mushrooms Categories: Vegetables, Side dish Servings: 4 8 oz Mushrooms (wild if possible) 1 lb Medium oatmeal 5 oz Good meat dripping Salt and black pepper 2 Onions Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mixture makes an excellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and reserve. Heat the rest of the dripping. Fry the onion. When the onions are soft but not brown, turn up the heat. Add the oatmeal, turn it in the drippings and brown a bit. Throw in the mushrooms. Add salt and black pepper to taste. Serve hot. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Highland Oatcakes Categories: Breads Servings: 4 8 oz Medium oatmeal 1/2 oz Dripping or lard 1 ts Salt 3 tb Hot water (or more) Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poached Salmon With Lobster Butter Categories: Seafood, Main dish Servings: 12 1 Whole 7-8 lb. salmon Salt -------------------------------FOR THE BUTTER------------------------------- 1/2 Lemon (juice only) 4 tb Reduced lobster stock * 1 Green-black lobster brain OR 6 oz Butter *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons. Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3. Leave it to rest while you make the butter. Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lobster Tart Categories: Seafood Servings: 4 ---------------------------------THE PASTRY--------------------------------- 8 oz Flour 3 oz Cold butter 3 oz Cold lard 3 tb Ice-cold water (or more) --------------------------------THE FILLING-------------------------------- 1 Live lobster * 1/2 pt Milk 5 Eggs ** 1/2 pt Single cream *Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** Leave out one of the egg whites, it is not needed for this recipe. Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Herb Tart Categories: Vegetarian Servings: 4 Tart pastry 4 Spring onions 3 oz Grated cheese* 4 tb (heaped) chopped parsley 2 oz Fresh leaf spinach 5 Eggs (less 1 white) 2 oz Greens **see note 1/2 pt Milk 1 lg Leek 1/2 pt Single cream *Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hebridean Scotch Broth Categories: Soups Servings: 4 1 1/2 lb Neck of mutton * 1 lg Carrot 3 pt Water 1 sl White cabbage (1/2") 1 ts Salt 1 lg Leek 3 oz Barley Black pepper 1 oz Onion Parsley; to finish 1 Piece Swedish turnip (5 oz) *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking. If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrageen Pudding With Rhubarb And Rosehip Jelly Categories: Desserts Servings: 4 1 1/2 pt Milk 1 Egg 1 Strip lemon peel 2 Sticks rhubarb ** 1/2 oz Prepared dried carrageen * 4 tb Rosehip or redcurrant jelly 1 tb Sugar *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar. Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cloutie Dumpling With Ginger Cream Categories: Desserts Servings: 8 --------------------------------THE DUMPLING-------------------------------- 1 lb Self-raising flour - cored, unpeeled, grated 6 oz Fresh brown breadcrumbs 1 Carrot; grated 4 oz Soft brown sugar 8 oz Currants 1 ts Mixed spice 8 oz Sultanas A little extra cinnamon 1 Egg 5 oz Vegetable fat or butter 1/4 pt Milk 1 tb Black treacle 1 18" sq. clean cotton sheet 2 Apples --------------------------------GINGER CREAM-------------------------------- 8 oz Crabbe's Green Ginger Wine 1/4 pt Single cream 3 Egg yolks Sieve the flour and mix it with the breadcrumbs, brown sugar and spices. Melt the butter or vegetable fat gently with the treacle. Mix the breadcrumbs, currants and sultanas. Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple - use you hands. Add more milk if necessary to give a soft mixture which drops easily from the spoon. Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom. Take out the scalded cloth, spinkle it with flour and put in the dumpling. Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to expand. Lower the dumpling back into the boiling pan. Keep water topped up. Bring back to the boil. Boil steadily but gently for 4 hours. It can be longer but it shouldn't be less. Remove the dumpling and dip it staight in and out of cold water. Unwrap the dumpling on to a serving plate. The skin will initially be white from the flour. Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the wine with the egg yolks over hot water until the mixture is thick, white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty glass jug, with the hot pudding. The dumpling cuts wonderfully rich and dark. Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polenta With Tomatoes & Olives Categories: Vegetarian, Side dish Servings: 6 8 oz Polenta 3 oz Stoned olives (optional) ----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous) canned tomatoes Garlic, bay, rosemary, thyme 1 lg Onion -- (or herbs of your choice) 1 tb Olive oil Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges. To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste. Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oat & Onion Tarts Categories: Main dish, British Servings: 24 -------------------------------FOR THE PASTRY------------------------------- 5 oz Oat flakes (rolled oats) * 2 1/2 oz Lard 2 1/2 oz Wholemeal flour 2 1/2 tb Freshly grated Parmesan 2 1/2 oz Plain white flour Paprika & cayenne pepper 2 1/2 oz Butter ------------------------------FOR THE FILLING------------------------------ 1 lb Onions 2 1/2 oz Cheddar cheese 1/4 pt Soured cream 1 Whole egg 2 1/2 oz Butter 1 Egg yolk *Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin. Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally. This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. Keep the other half covered meanwhile. Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). Don't worry too much if the pastry tears; patch it together by pressing it with your fingertips. Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining. When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown. Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400 F (200 C) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barley Broth With Chicken Categories: Soups, Poultry Servings: 4 2 oz Pot barley 1/4 lb Mushrooms 2 1/2 pt Good quality chicken stock 2 Chicken livers, if available 1 Lemon Cold cooked chicken meat * 1 Fat garlic clove 5 tb Coarsley chopped parsley 2 Leeks 1 sm Knob butter *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds of cold cooked chicken meat, if available". Grate the zest of the lemon very finely and reserve it. Put the barley into a soup pan, add 1 tablespoon lemon juice and cold chicken stock. Bring to the boil, cover and simmer for about 40 minutes until the barley is tender with just a hint of bite to the centre of the grain. Add the chicken meat, if used, to the pan towards the end of this time to heat it through gently but thoroughly. When the barley is nearly ready, slice the mushrooms thickly, and slice the leeks (tender green parts as well as the white) very thinly indeed so that the leaves fall into ribbony shreds. Cut the chicken livers, if available, into 2 to 3 pieces and saute them briefly in the butter until crusty on the outside but still pink within. Fry the mushrooms in the fat remaining in the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes, just shaking occasionally. Then add contents of the frying pan to the soup pan. Add the mushrooms and check seasoning. Put the chicken livers into a warmed soup tureen and crush with a fork to make a coarse paste. Add the finely chopped garlic, the lemon zest and most of the parsley. Pour on the piping hot soup, stir to mix well, sprinkle the rest of the parsley on top and serve. Note: If the soup is not served straight away, but allowed to get cold, the barley will go on swelling and softening; when reaheated the dish then seems more like a stew than a soup. I like it this way but you may prefer to lift out the grain and cool it down separately from the rest of the soup. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach & Stilton Pancakes Categories: Breads, Cheese/eggs, Meatless Servings: 18 ------------------------------FOR THE PANCAKES------------------------------ 2 oz Buckwheat flour 2 tb Butter; melted 2 oz Plain white flour 1/4 pt Milk 2 Eggs 1/4 pt Water ------------------------------FOR THE FILLING------------------------------ 2 lb Fresh spinich 2 oz Walnut pieces 1 lg Onion Butter 3 oz Stilton cheese 1 Garlic sliver -------------------------------FOR THE SAUCE------------------------------- 1 oz Butter 1/4 pt Double cream 1 oz Plain white flour 2 tb Freshly grated Parmesan 1/2 pt Stock 1 ts (heaped) Dijon mustard Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or steam the spinach until just tender. Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6. Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocktail Crunch Categories: Misc Servings: 1 3 oz Rye flakes 1 ts (heaped) coriander seeds 3 oz Jumbo oat flakes 1 ts (heaped) cumin seeds 3 oz Barley flakes 1 tb Garam marsala 3 oz Wheat flakes 1 ts Tumeric 3 oz Peanut kernals 3 tb Sesame oil -- not salted or dry-roast 3 tb Peanut oil 2 oz Flaked almonds 1 tb Soy sauce 2 oz Sunflower seeds 5 tb Water Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar. Source: Philippa Davenport in "Country Living" (British), February 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Trout With Yoghurt And Herbs Categories: Fish Servings: 6 6 6-8 oz trouts 2 tb Chopped fennel 7 1/2 fl Greek strained yoghurt 1 ts Fresh chopped thyme 2 1/2 fl Whipping cream 1 ts Fresh chopped oregano 2 tb Fresh chopped parsley 1 ts Fresh chopped tarragon 2 tb Chopped chives Clarified or unsalted butter Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail. Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place. Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking. (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.) About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kennet Fried Trout Categories: Fish Servings: 2 2 sm Trout, (6-8 oz each) 2 oz Unsalted or clarified butter 2 Rashers streaky bacon 1 Lemon 1 tb (heaped) coarse oatmeal A little plain flour Rub the skins of the cleaned and dried trout very gently with a good grinding of pepper - this makes the rich skin deliciously piquant when crisply fried - then dust lightly with flour and salt. Warm a frying pan large enough to take the two fish. Toast the oatmeal in it, or, for a richer dish, fry it. Remove and reserve. Cut the bacon into snippets; fry gently until the fat runs, then increase heat to crisp the bacon a little. Remove and keep hot. Dice the butter and add 1-1/2 oz of it to the pan. When the butter foam dies down add the fish. Press them down lightly to ensure they lie very flat, touching the pan base everywhere. After 4-5 minutes steady cooking in the bubbling butter, the skin on the underside of the fish should be crisp and golden brown. Turn them carefully and fry on the second side in the same way. Put the cooked fish on to warmed plates, scatter the bacon and oatmeal over them and keep hot. Wipe out the pan with kitchen paper. Melt the remaining butter and cook to a rich shade of gold. Quickly add generous 1 teaspoon lemon juice and a little salt and pepper. Swirl to mix well, pour over the trout and serve immediately with wedges of lemon. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Riverside Kedgeree Categories: Fish Servings: 4 1/2 lb Cold cooked salmon or trout* 8 oz Brown rice 1 lg Cucumber 2 oz Butter 1 bn Watercress A little caster sugar 1/4 lb Shelled young peas A little tarragon vinegar *Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft). Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks. Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar. Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices. Drain well and pat dry. Cook the rice in double its volume of boiling salted water or, better still, in fish stock. It will take about 35 minutes to become tender. Towards the end of this time cook the vegetables. Boil the peas in a little lightly sugared water. Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally. Break the skinned and boned fish into big flaky chunks. Lay the fish on top of the cucumber - don't stir it in. Cover the casserole and reduce heat as low as possible. Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so. Meanwhile put the watercress into a food-processor and reduce it to green flecks. To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture. Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper. Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer. Serves 4-6. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Trout Mousse Categories: Appetizers, Main dish, Fish Servings: 3 2 Trouts (6 oz ea. cleaned) * 1 1/4 ts Gelatine powder (or more) 1 Whole egg Fresh parsley & tarragon 1 Egg white 1/2 Cucumber 1/4 pt Olive or sunflower oil Caster sugar 5 tb Creamy yoghurt Tarragon vinegar 1 ts Dijon mustard *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh. Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce. Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti With Salmon And Sorrel (or Spinach) Categories: Fish, Pasta Servings: 2 4 oz Cooked and flaked salmon 8 oz Fresh spaghetti 1 oz Fresh sorrel (or spinach) * Lemon juice and butter 2 oz Broccoli florets 2 tb Freshly grated Parmesan *Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. Source: Philippa Davenport in "Country Living", June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scalloped Salmon Or Trout Categories: Fish, Main dish Servings: 4 1/2 lb Cold cooked salmon or trout 1 1/2 oz Flour - (sea or river trout) 1/2 pt Whole milk 1/2 lb Florentine fennel 1/4 pt Fish stock - (trimmed weight) Lemon juice 1/2 lb Steaky bacon Dijon mustard 2 oz Butter Toasted or fried breadcrumbs Serves 8 as an appetizer, or 3-4 as a main course. Trim the fennel in the usual way, scraping away fibrous threads with a potato peeler, or remove and discard the outer layers if they are tired-looking or tough. Chop the flesh into small chunks and toss in 1/2 oz melted butter. Half cover the pan and leave to cook gently for 10 minutes just shaking the pan occasionally. Add the bacon, cut into snippets, increase heat and cook, stirring frequently, for several minutes until the bacon is cooked and the fennel is steaked with gold. Season with a good squeeze of lemon and plenty of pepper, and set aside to cool before mixing with the fish, which should be broken into large chunks. Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock, and simmer gently, half covered, for about 10 minutes. Away from the heat, season with scant 1 teaspoon mustard, a little salt and plenty of pepper. Gently fold in the fish mixture and divide between 8 small scallop shells or cocottes or put it all into one large gratin dish. Cover with foil and reheat in the oven straight away, or if preparing ahead, set aside in a cool place until close to serving time. If the mixture is cold when it goes into the oven, it will probably need 25 minutes or so at 425 F (220 C) gas mark 7 to become thoroughly heated through. Stand the dish(es) on a pre-heated baking sheet to help speed things up. When thoroughly hot, remove the foil and sprinkle the fish mixture generously with freshly toasted or fried breadcrumbs immediately before serving. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Little Parcels Of Trout Categories: Fish Servings: 4 3 Trout (8-9 oz ea cleaned wt) 2 1/2 oz Butter 1/2 lb Courgettes 1/2 Lemon 1/2 lb Carrots Fresh mint & chives 1/4 lb Mangetout peas Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch long and less than 1/4 inch wide. Steam them, and the mangetout, but only briefly, not enough to tenderise them fully. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold. Season the softened butter with sea salt and black pepper. Beat in 1/2 teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint. Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper. Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips. Lay three strips side by side down the centre of each sheet of buttered greaseproof paper. Dust with sea salt and grind some pepper over the fish. Add a squeeze of lemon butter. Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers. Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel. To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top. Then "hem" the raw paper edges at the sides by turning them over twice, and secure with staples. The parcels should be fairly baggy. Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays. Chill until about 1 1/2 hours before cooking, then bring back to room temperature. To cook, bake at 400 F (200 C) gas mark 6 for about 15 minutes. Let each person unwrap his or her parcel at table. Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves. Source: Philippa Davenport in "Country Living" (British), June 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Mackerel With Nuts, Grapes & Brown Rice Categories: Fish, Main dish Servings: 6 2 sm Smoked mackerel 1/2 lb Brown rice -OR- smoked trout Fresh mint or watercress 2 1/2 oz Chopped, toasted hazelnuts 2 Lemons -OR- walnuts A little sunflower oil 1 lb Seedless grapes 1/2 pt Creamy yoghurt (or more) Cook the rice in double its volume of fast boiling salted water. Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper. Stir in the nuts and 5-6 tablespoons chopped mint or watercress. (Watercress is good but mint is even better for this dish.) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil. Add some mint or watercress sprigs. Skin, bone and flake the fish and mix it in gently. Unmould the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkish Chicken With Walnut Sauce Categories: Poultry Servings: 6 1 3-1/2 to 4 lb chicken ----------------------------POACHING FLAVOURINGS---------------------------- 2 Onions; sliced, unpeeled A few peppercorns 1 Bouquet garni Coriander seeds 1/2 Lemon (juice only) --------------------------------WALNUT SAUCE-------------------------------- 6 oz Walnut kernels 1 bn Fresh coriander 1 1/2 oz Crustless bread 2 tb Walnut oil 1 1/2 ts Well-toasted corinader seeds 1 tb Paprika Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours until tender. Let the bird cool in the pan, then skin and bone it. Wrap the flesh to keep it succulent. Return the chicken skin and bones to the pan and simmer for 2 hours more. Strain and de-grease. Reduce to 3/4 pints and cool. Scald or lightly toast the nuts and rub off the papery thin skins. Then, using a spice or coffee mill, reduce the nuts and coriander seeds to a fine powder. Process in small batches, adding the bread to minumise stickiness. Transfer the aromatic powder to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured masking sauce ~ you probably won't need it at all. Cut the meat into small strips. Put them into a pretty dish, adding some of the sauce and a little fresh chopped coriander between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir ther walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and place a little bouquet of fresh coriander in the centre. Serve with rice and a green salad. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Love In Disguise Categories: Meats Servings: 6 2 lb Pigs' hearts 2 ts Wine vinegar 1 sm Onion French mustard 4 oz Fresh breadcrumbs 15 oz Canned tomatoes Bay leaves A little stock Parsley 2 oz Butter 2 Lemons (zest only) 1 oz Well-seasoned flour 1 Egg; beaten with milk Few spoonfuls yoghurt (opt.) 2 tb Milk; to beat with egg You may get 2 or 3 large hearts for this weight or several smaller ones. Whatever the size, they will be slashed; this is normal. Wash the hearts and trim away waste - fat, membrane, gristle and arteries. Soak in lightly salted water for 10 minutes then rinse, drain and dry well. Chop the onion finely and soften it in 1 oz butter. Away from the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper. Bind with the egg and milk. Use the mixture to stuff the heart cavities, and secure the openings with toothpicks or cocktail sticks - there is no need to make perfect closures. Whizz the tomatoes in a blender, stir in the vinegar and add enough stock to make up to 1 pint. Dust the hearts thoroughly with the well-seasoned flour. Melt 1 oz butter in a flameproof casserole, stir in the leftover flour and let it brown a little. Blend in the tomato mixture and make a smooth, bubbling hot sauce. Lay the prepared hearts in the sauce and tuck the bay leaves among them. Cover with greaseproof paper and the lid, and cook at 325 F (160 C) gas mark 3 for 1 hour. Turn the hearts gently and continue cooking for 1 to 1-1/2 hours more until meat is beautifully tender. Transfer the hearts to a warmed serving dish. Stir the mustard into the sauce, add salt and pepper to taste - and carefully blend in the yoghurt if liked. Pour the sauce over the hearts, scatter lavishly with chopped parsley and serve with boiled potatoes or noodles. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork With Celery & Orange Categories: Meats, Main dish Servings: 4 1 3/4 lb Lean end belly of pork 2 Garlic cloves; crushed 2 Pig's kidneys, (5 oz each) Parsley and rosemary 3 sm Oranges 1 Bay leaf 1 Head of celery A little yeast extract 1 Onion Flour and dripping Halve and core the kidneys. Soak them in acidulated water for 1 hour then drain and dry. Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb.) into large cubes. Grate the zest of all 3 oranges and squeeze the juice from 2. Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl. oz. of liquid in total. Seal the pork briskly in a little hot fat and transfer to a casserole. Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole. Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats. Roughly chop the onion and fry it briefly. Sprinkle on 1-1/2 tablespoons flour and pour on the liquid. Bring to the boil, stirring, and add to the casserole. Add plenty of salt and pepper, the crushed garlic and orange zest. Cut the celery into large chunks and add it to the casserole - do not stir it in. Lay the pork rind, fat side down, on top of the celery, and put a sheet of greaseproof paper over that. Cover with the lid and cook at 325 F (160 C) gas mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes. Remove and discard the paper, rind and bouquet of herbs. Stir the casserole to mix the ingredients and add the flesh of the reserved orange, cut into V-shaped segments and ruthlessly stripped of all membrane. Cover with fresh greaseproof paper and the lid; cool quickly and chill overnight. Remove surface fat and reheat the casserole gently but thoroughly for serving. Check seasoning and garnish with fresh chopped parsley. Source: Philippa Davenport in "Country Living" (British) October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cottagers' Meatloaf Categories: Meats Servings: 8 1 1/8 lb Lean belly pork * Fresh chopped parsley 3/4 lb Pig's liver 1 Garlic clove; crushed w/salt 6 oz Lean green streaky bacon 4 ts Lemon juice 6 oz Grated carrot 1 ts Lemon zest 6 oz Fresh brown breadcrumbs 1/4 ts (generous) dried thyme 2 sm Onions 1/4 ts (generous) dried marjoram 1 lg Green pepper *Note: Weight of pork is after trimming away bones, rind and excess fat. Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper. Fry a small nugget to check seasoning and adjust to taste. Oil a 2 lb loaf tin, line with greaseproof paper and oil again. Pack the mixture into the tin. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top. Cover the tin with foil. Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin. Bake at 350 F (180 C) gas mark 4 for 1 hour. Reduce temperature to 325 F (160 C) gas mark 3, remove foil lid and bake for a further 30 minutes. Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices. Set aside in a cold place overnight before serving to allow flavours to blend and mature. Source: Philippa Davenport in "Country Living" (British), October 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Liver Stroganoff Categories: Main dish Servings: 4 1 lb Chicken livers 1 1/2 oz Unsalted or clarified butter 1/2 lb Cap mushrooms 1/2 pt Soured cream 2 Onions 3 tb Fairly acid yoghurt Thoroughly heat a large saute or frying pan. Add a scant 1/2 oz of the butter and tilt so that the fat runs sizzling all over the pan base. Add the mushrooms (whole if small or sliced thickly if large) and saute over high heat for 5 minutes. Remove and keep hot. Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings. Cook very gently indeed for 15-20 minutes until beautifully softened. Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper. Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot. Increase the heat under the pan and saute the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within. Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream. Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened. Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables. Check seasoning and serve without delay. Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce. More substantially, you could substitute rice or thin ribbons of pasta for the bread. Source: Philippa Davenport in "Country Living" (British), March 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef With Pickled Walnuts Categories: Meats Servings: 6 2 1/4 lb Stewing steak 2 Bay leaves 1/2 lb Ox kidney 3 tb Beef dripping or olive oil 4 Onions 1 1/2 oz Flour 1 lb Carrots 1 pt (scant) light stock 6 Pickled walnuts (or more) Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. Source: Philippa Davenport in "Country Living" (British), January 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roman Pie Categories: Meats, Pasta, Main dish Servings: 8 ----------------------------FOR THE MEAT LAYERS---------------------------- 1 lb Cooked turkey or chicken * 1 lg Bunch parsley 1/4 lb Cooked ham Lemon juice 1/4 lb Cooked tongue A few black olives 50 g Canned anchovy fillets Canned consomme ** 3/4 lb Mushrooms ----------------------------FOR THE PASTA LAYERS---------------------------- 6 oz Macaroni 1 oz Plain flour 12 1/2 fl Milk 4 oz Cheddar cheese 1/2 pt Single cream 1 oz Parmesan cheese 1 oz Butter *Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce. Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together. Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley. Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-1/2 pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes. Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover. Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Neat's Tongue (To Serve Hot Or Cold) Categories: Meats Servings: 8 1 Pickled ox tongue (4-5 lbs.) Bay leaves 2 Onions Parsley 2 Carrots Rosemary 2 Celery stalks 12 Black peppercorns ------------------------ALSO, IF SERVING TONGUE COLD------------------------ A little Madeira Gelatine powder Rinse the tongue and then soak it in plenty of cold water for at least 12 hours. Change the water once or more during this time. Next day choose a heavy-based saucepan or flameproof casserole that will hold the tongue snugly. Put the tongue into it, cover with cold water, bring to the boil and skim. Taste the water; if it is very salty, tip it away, add fresh water and bring to the boil again. Add the chopped vegetables, peppercorns and a bouquet of bay, parsley and rosemary. Cover tightly and cook very gently on top of the stove or in an oven heated to 300 F (150 C) gas mark 2 for about 4 hours until the tongue is so tender that a skewer will go through the root end like butter. Lower the temperature as necessary; the meat will be best if barely a bubble breaks the surface of the liquid as it cooks. Skin the cooked tongue while it is still hot. Then cut away the fat and gristle from the end and remove all small bones if the butcher has not already done this. Skim off all the fat from the cooking liquor and save it for the sauce and for soups. IF THE TONGUE IS TO BE SERVED HOT, carve it in thin slices while it is still hot and arrange it prettily, overlapping slices like tiles, on a large warmed serving dish. Pour some good hot sauce over it, cover the dish with foil and place in the oven for about 10 minutes to heat through. The spiced Kumquat Sauce recipe is one of my favourites and I like to serve extra in a sauce boat. IF THE TONGUE IS TO BE SERVED COLD, mould and glaze it while still warm. Curl the tongue to make it fit a small round container with straight sides. Traditional tongue-presses usually measure about 5-6 inches in diameter; a cake tin or souffle dish of similar size will do just as well. To glaze, melt 2 teaspoons gelatine powder in 1 tablespoon water, then blend in a scant 1/2 pint tongue cooking liquor (seasoned and reduced as necessary for good flavour), and give it a little oomph with 1-2 tablespoons Madeira. Pour over the tongue as much of the liquid jelly as is needed to fill gaps. Press the tongue down with a saucer or plate which fits just inside the tin, weight it down heavily and leave overnight in a cold larder until meat and jelly are set. Chill any left-over jelly separately so that it can be diced and used to garnish the tongue when it is served. Unmould the tongue on to a flat dish for serving. Decorate it and accompany it with a fine sauce such as a classic Cumberland sauce or Piquant Parsley and Caper Sauce. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauces For Tongue Categories: Sauces, Meats Servings: 1 --------------------------FOR SPICED KUMQUAT SAUCE-------------------------- 5 Kumquats 1 tb Tarragon vinegar 3 Bay leaves 3/4 oz Butter 9 Whole cloves; bruised 2 tb Flour 3/4 pt Stock, pref. from tongue Salt and pepper 1 lg Orange (juice only) 4 tb Thick cream 2 ts Lemon juice -------------------------FOR PARSLEY & CAPER SAUCE------------------------- 1 Garlic clove 1 sm Lemon; juice & zest only 1 oz Parsely; chopped 8 fl Oil 1/2 oz Chives Black pepper 1 1/2 oz Capers FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put them into a pan with the bay leaves, cloves, stock, orange juice, lemon juice and tarragon vinegar. Bring very slowly to the boil. Add a little salt and pepper, cover and set aside for 20 minutes to infuse. Strain, reserving the kumquats, liquid and spices separately. Make a smooth sauce with the butter, flour and cooking liquid. Return spices to the pan and simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to stop a skin from forming. By the end of this time, the sauce should be the consistency of cream; if necessary boil it hard for 2-3 minutes to reduce and thicken it a little. Strain to extract the spices, stir in the cream, then the kumquats. Reheat gently, adding a few pinches of ground cloves, more lemon juice and other seasonings to taste. FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then process it briefly with the chopped parsley, chives and capers. Add the lemon juice and zest, and the oil and whizz again until the mixture is reduced to a thickened fragrant green puree. Add a coarse grinding of black pepper and leave it for 1 hour or so to allow the flavours to blend. Source: Philippa Davenport in "Country Living" (British), December 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home-Candied Angelica Categories: Candies, Misc Servings: 1 1 lb Angelica 1 lb Granulated sugar The most important thing about candying angelica is to choose stalks that are young and tender. In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil. Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender. If the shoots are as youthful as they should be, this will take 5 minutes or less. Drain the stalks and dry them. Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica. Cover and leave for 2 to 3 days. Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica feels perfectly tender and looks clear. Drain, then roll or toss the shoots on greaseproof paper thickly strewn with sugar, letting the angelica take up as much sugar as will stick to it. Then dry off the angelica - without letting it become hard - in the oven, using the lowest possible temperature. I place the stalks directly on the oven shelves (with trays underneath to catch any falling sugar) and find they need about 3 hours. Wrap and store after cooling completely. Packed into pretty little boxes, home-candied angelica makes a charming present. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Angelica Tartlets Categories: Desserts Servings: 1 2 oz Home-candied angelica 1/2 c Curd cheese 1 Shortcrust pastry * 1 Egg yolk; mixed with: 1 1/2 oz Butter 1 ts Milk 1 1/2 tb Honey 1 Egg white *Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe. These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely melt the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk. Stir in the well drained angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden. Serve as soon as cooled from cooking. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish Stew Categories: Fish, Main dish Servings: 6 1 1/2 lb Monkfish (or see note) 1 ts Asafoetida Seasoned flour 1 ts Tamarind; soaked in water 3 tb Vegetable oil 8 oz Mushrooms 1 tb Sesame oil 2 1/2 pt Water 1 oz Ginger root 1 lb Potatoes; peeled & diced -- peeled & finely sliced Sea salt 5 Garlic cloves; peeled,sliced Freshly ground pepper 2 Dried chilies; broken 1/4 oz Coconut, grated 1 tb Mustard seeds 2 tb Chopped coriander leaves *Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish. Cut the fish into chunks and toss in the seasoned flour. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida. Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes. Bring to the boil and simmer for 20 minutes. Taste and season if necessary. Add the coconut to thicken slightly, then throw in the coriander leaves. Serve with saffron rice. Source: Colin Spencer in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bara Brith (Speckled Bread) Categories: Breads Servings: 1 6 oz Dried fruit 10 oz Self-raising flour 8 oz Dark brown sugar 1 Egg 1/2 pt Strong hot tea This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely that way. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Welsh Rarebit Categories: Cheese/eggs Servings: 2 8 oz Grated hard cheese * 2 tb Beer 1/2 Onion; grated 2 sl Toast 1 ts Strong mustard *Note: Cheese recommended for this recipe are Cheddar and/or Cheshire. Mix the cheese, grated onion, mustard and beer. Pile the mixture on toast and melt under the grill. Top it with a poached egg or two for a buck rarebit. Source: (Dorothy Thomas) Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tea And Lemon Ice Categories: Desserts Servings: 1 1/2 pt Strong fragrant tea * 1/2 pt Water 2 Lemons 1 Egg white 8 oz Sugar 6 tb Carbonated water *Note: Suggested teas are Lapsang Souchong or Earl Grey. In a Welsh household the kettle sits permanently on the hob ready to refill the teapot. This delicious ice makes a refreshing change in summer. Or serve as a dessert with Welsh cakes or with a plate of buttered Bara Brith. Makes approximately 2 pints. Strain the tea and leave to cool. Peel the lemons, avoiding the bitter pith, and squeeze the juice. Bring the sugar and water to boil with the lemon rind, stirring to dissolve all the sugar. Leave it to cool. Beat the egg white lightly with the carbonated water. Mix all the ingredients thoroughly with a whisk. Freeze the mixture - an ice-cream-maker is best. If you use the ice-making compartment of the fridge, take it out when frozen, beat it until it has doubled in volume, and re-freeze it. Don't serve the ice rock-hard - transfer it to the fridge half an hour before serving. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocklecakes With Laverbread Categories: Breads, Main dish Servings: 4 8 oz Flour Oil for frying 1 Egg 8 oz Prepared laverbread; -OR- 1 tb Vegetable oil 1/2 oz -Dried nori, reconstituted 8 oz Cockles or clams (shelled) 1/2 Lemon (juice only) 2 tb (heaped) chopped parsley Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Laverbread And Crab Souffles With Cockle Sauce Categories: Seafood Servings: 8 --------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR- 2 oz Flour 6 oz -Prepared Crabmeat 3/4 pt Milk 6 oz Prepared laverbread 3 Eggs -OR- nori or spinach 1/2 ts Grated nutmeg 2 oz Butter Salt & pepper --------------------------------COCKLE SAUCE-------------------------------- 1/4 pt White sauce from souffle mix 4 oz Cockles or clams (shelled) 1/4 pt Whipping cream 2 oz Prepared laverbread ** If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rich Venison & Mushroom Stew Categories: Meats, Main dish Servings: 6 2 lb Good stewing venison 3/4 pt (scant) beef or game stock -- (trimmed weight) Butter 1 Onion Oil 3/4 lb Small flat mushrooms Flour 2 1/2 fl Red wine vinegar Sugar 2 1/2 fl Water Bay leaves --------------------------FOR THE FORCEMEAT BALLS-------------------------- 8 oz Fresh breadcrumbs 1 1/2 tb Lemon juice 8 oz Grated suet 1 lg Egg 2 Lemons (grated zest only) 3 tb Fresh chopped parsley Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake - without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Highland Sausage Roll Categories: Meats, Main dish, Appetizers Servings: 4 10 oz Venison (trimmed weight) 3 tb Port 6 oz Belly of pork (trimmed wt.) Allspice, thyme or Worcester 2 oz Pitted prunes 1 lb Ready-made puff pastry 1 sm Onion 1 Beaten egg to glaze Remains of a pot of tea Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Venison Pate Categories: Meats Servings: 2 1 lb Venison (trimmed weight) Whole and ground bay leaves 1/2 lb Belly of pork (trimmed wt.) 1 tb Red wine vinegar 1/2 lb Chicken livers 1 tb Olive oil 1 sm Orange 1/4 pt Red wine 1 Lemon 1 ts Gelatine powder 2 Garlic cloves A few kumquats to decorate 1 1/2 ts Fresh thyme (more to taste) Mince all three meats fairly finely and put them into a bowl. Add the zest of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar, a generous pinch of powdered bay and plenty of black pepper. Mix thoroughly and stir in the wine. Cover and leave to marinate overnight. Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check. Turn the pate into a terrine of about 2 1/4 pint capacity. Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish. Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2 hours. Using a bulb baster, remove and reserve most of the juices that surround the pate. Replace the greaseproof paper and foil, press the pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any remaining juices that have not been re-absorbed by the pate. Mix all the venison juices that you have collected with the juice of the orange and measure. Add a splash of water if necessary to make 1/2 pint in total. Dissolve the gelatine powder in the mixture and use it to glaze the pate, adding a few bay leaves and kumquats to decorate if liked. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snippets Of Venison Categories: Meats Servings: 3 3/4 lb Best venison trimmings Garlic 2 fl Cider Juniper 4 fl Good stock Unsalted butter 6 oz Cap mushrooms 4 fl Soured cream or Greek yogurt 1 bn Chives Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentils With Lovage Categories: Side dish Servings: 4 2 Shallots; chopped 1 Sprig of thyme Butter 1 Curl of orange peel 12 oz Whole green lentils (Le Puy) Light stock or water Handful of chopped lovage Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Pancakes With Juniper Categories: Side dish, Vegetables Servings: 6 1 1/2 lb Potatoes 6 Juniper berries (or more) Salt & pepper Butter or oil 1 Orange (grated zest only) Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Gratin Categories: Side dish, Vegetables Servings: 4 3/4 lb Jerusalem artichokes Crushed garlic -- thinly sliced 7 fl Stock -- (prepared weight given) Butter Salt Cream; hot Pepper Parsley; chopped Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on the stock and dot with butter. Cook in a moderate oven or over a gentle flame until the vegetables are tender but not disintegrated and most of the liquid has been absorbed. Drizzle on some hot cream and let it slither down between layers. Warm through briefly and serve sprinkled with parsley. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Puree Of Leeks Categories: Side dish, Vegetables Servings: 4 3/4 lb Leeks; very thinly sliced Butter Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet-Pickled Cauliflower (Cavolfiore In Agrodolce) Categories: Relishes, Vegetables Servings: 1 1 lg Cauliflower 1 pt Wine vinegar - about 2 lbs., trimmed wt. 1 tb Mustard seed 2 oz Salt 2 Short pieces cinnamon bark 1 pt Water 1/2 ts Cloves 8 oz Onions 1/2 ts Allspice 1 lb Sugar 3 Little dried red peppers Trim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lb. pickle. Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon of cream and serve it on a plate along with pickled cauliflower, sticks of cucumber, spring onions, and matchsticks of celery to dip into it. Toss a few cauliflower florets with a haricot bean salad dressed with olive oil, some of the pickling liquor, chopped garlic and parsley. Serve them as part of an antipasto with olives and slices of salad. Source: Elisabeth Luard in "Country Living" (British), 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot And Walnut Chutney Categories: Relishes, Fruits Servings: 1 3 lb Apricots; -OR- 1 lb Light brown sugar 1 lb -Dried apricots 8 oz Sultanas 1 lb Onions; peeled, chopped fine 2 ts Salt 1 1/2 pt Cider vinegar 1 ts English mustard 2 Garlic cloves 1/2 ts Powdered allspice -- peeled, crushed 8 oz Walnuts 2 Oranges (rind only) -- very roughtly chopped Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Open Faced Reuben Sandwiches Categories: Cyberealm, Mom's best, Appetizers Servings: 28 14 sl Dark rye bread, toasted -chopped Prepared mustard 2 c Shredded lofat swiss cheese 1 cn 16 oz sauerkraut,drained (8 oz) -and chopped 1/2 c Lofat mayonaisse or salad 5 oz Sliced corned beef, finely -dressing 1. Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. 2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. 3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pot Pie ala Lin Categories: Cyberealm, Mom's best, Poultry Servings: 6 3 tb Reduced calorie margarine 3/4 c Whipping cream 3 tb Flour 2 c Cooked chicken or turkey 1/2 ts Salt -cut into 1 inch pieces 1/4 ts Dried thyme 1 pk 10 oz frozen peas & carrots 1/8 ts Pepper Pastry for 9" 2 crust pie 3/4 c Chicken broth 1 c Canned small whole onions 1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. 2. Stir in broth and whipping cream; heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken, peas and carrots, and onions. 3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and top with top crust. Bake 35-45 minutes, or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Peach Cobbler Categories: Cyberealm, Mom's best, Fruits, Desserts Servings: 6 1/2 c Sugar 1 c Flour 1 tb Cornstarch 1 tb Sugar 1/4 ts Ground nutmeg 1 1/2 ts Baking powder 4 c Peeled fresh or canned 1/2 ts Salt Peaches, drained 3 tb Shortening 1 ts Lemon juice 1/2 c Milk 1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. 2. Pour into ungreased 2 quart casserole dish. Stir together the flour, baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit. 3. Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream. NOTE: You may substitute any fruit for the peaches, just being care- ful that the amounts are approximately the same. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Best Chocolate Cake with Fudge Frosting Categories: Cyberealm, Mom's best, Cakes Servings: 12 2 c Flour 1 ts Vanilla 2 c Sugar 1/2 ts Baking powder 1/2 c Shortening 2 Eggs 3/4 c Water 4 oz Unsweetened chocolate, 3/4 c Buttermilk -melted and cooled 1 ts Baking soda Fudge frosting (see below) 1 ts Sale 1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tipsy Squire Categories: Cyberealm, Mom's best, Cakes Servings: 9 1 1/4 c Cake flour 1/2 ts Vanilla 1 ts Baking powder 1/4 c Butter, melted 3 Eggs Sherry Custard Sauce 1 c Sugar 1/2 c Whipping cream 1/2 c Warm milk 1/2 c Toasted slivered almonds 1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve. 2. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed. Beat in flour mixture; stir in butter carefully. Pour into pan. 3. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds. ====================================================================== Sherry Custard Sauce 2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk gradually. Cook over medium-low heat,stirring constantly, just to boiling. Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover and refrigerate at least 2 hours but no more than 24 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gravlax Categories: Cyberealm, Mom's best, Fish, Appetizers Servings: 10 3 lb Smoked fresh salmon, center 1/4 c Sugar Cut and boned 2 tb Crushed white peppercorns 2 lg Bunches fresh dill Lemon wedges and pepper 1/4 c Coarse salt 1. Place half the fish, skin side down, in a deep glass dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up. 2. Cover with foil and weight with a board and a five pound weight. Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices. 3. To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce. Source: The Silver Palate Restaurant, NYC ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dill Mustard Sauce Categories: Cyberealm, Mom's best, Sauces Servings: 2 1 c Sweet mustard 1/2 c Chopped fresh dill 1 c Sour cream Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups. Source: The Silver Palate Restaurant, NY ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate Maison ala Silver Palate Categories: Cyberealm, Mom's best, Appetizers Servings: 10 2 sm Celery ribs with leaves 2 ts Dry mustard 4 Whole peppercorns 1/2 ts Grated nutmeg 6 c Water 1/4 ts Ground cloves 1 ts Salt 1/4 c Roughly chopped onion 1 lb Chicken livers 1 sm Garlic clove Tiny pinch of cayenne pepper 1/4 c Calvados 1/2 lb (2 sticks) sweet butter 1/2 c Dried currants 1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly). 3. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth. 4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving. About 3 cups pate, or 8+ servings Source: The Silver Palate Restaurant, NYC ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aioli Platter Categories: Cyberealm, Mom's best, Appetizers Servings: 12 1 Double batch Aioli sauce 1 lb Carrots, cut into 2" pieces 6 sm Artichokes, trimmed, boiled, 3 lb Cauliflower, in florets And chokes removed 1 lb Chick peas, cooked 7 lb Cod, poached 3 lg Red or green peppers, sliced 1 lb Carpaccio (thinly sliced 1 pt Cherry tomatoes -and pounded raw beef tender 1 lb Zucchini, sliced -loin 1 lb Small potatoes, cooked 1/2 lb Snow peas, trimmed, blanced 6 Eggs, sliced in half(cooked) -and refreshed in cold water 4 tb Capers 1/2 lb Green beans, same as above 1/2 c Chopped parsley 1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. Makes 12 servings Source: The Silver Palate Cookbook ======================================================================= AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. 2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Con- tinue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quesadillas Categories: Cyberealm, Mom's best, Mexican Servings: 8 6 6" flour tortillas 1 ts Oil 1 8 oz pkg. shredded cheddar Red or green salsa Or Monterey jack cheese Slivered or sliced olives 1 cn Diced green chili peppers, Sour cream Drained (4 oz) Jalopeno peppers 1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle with oil. Heat skillet or griddle till a drop of water sizzles. Cook quesadillas, one at a time, over medium heat about 4 minutes (total) or till cheese is melted and tortillas are light brown, turning once. 2. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown. 3. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalopeno peppers, if desired. Nutritional information: 84 calories each serving, 5 g fat, 15 mg chol, 4 g prot., 5 g carbo, 121 mg sodium. ====================================================================== VARIATIONS: Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes. Drain. Prepare the quesadillas as above except substitute the vegetable mixture for the peppers. Cook, and serve as directed. Chicken-Jicama Quesadillas: Prepare the quesadillas as directed, except substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly mash the beans, stir into the cheese. Spread the mixture on top of three of the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2 T sliced green onion. Top with the remaining tortillas, cook and serve as directed. Nutritional information: Vegetable: 86 cal Chicken: 101 cal ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Medallions with Port Sauce Categories: Cyberealm, Mom's best, Meats Servings: 6 2 lb Pork tenderloin, trimmed 2 tb Olive oil Salt and pepper to taste 1 c Chicken stock Flour, as needed 1 c Port wine 2 tb Unsalted butter or margarine 1. Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess. 2. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven. 3. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes. 4. Serve the meat with the sauce spooned over the top of each medal- lion. Per 4 ounce serving: 347 calories ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skillet Corn and Chicken Categories: Cyberealm, Mom's best, Poultry Servings: 4 1 tb Margarine 1/2 c Milk 4 Skinless,boneless chicken 2 c Broccoli florets Breast halves 1/2 c Shredded cheddar cheese 1 cn Campbell's Golden Corn Soup 1/8 ts Pepper 1. In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. 3. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Low Cal Crab Dip Categories: Cyberealm, Mom's best, Dips Servings: 3 1/2 c Low fat sour cream 1/4 ts Hot sauce 2 tb Low fat margarine 1 8 oz tub lo fat cream cheese 1 tb Skim milk 1 c 4 oz shredded lo fat cheddar 1 tb Horseradish Cheese (sharp) 1/2 ts Dry mustard 1/2 lb Fresh lump crabmeat, drained 1/2 ts Worcestershire sauce 1/8 ts Paprika 1. Position knife blade in food processor; add first 8 ingredients. Process until smooth. Spoon mixture into a bowl; stir in cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon: 18 (fat, .9 gram) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Roughy Veracruz Categories: Cyberealm, Mom's best, Fish, Low-cal Servings: 4 2 ts Olive oil Stewed tomatos w/jalapeno 1 c Sliced onion Peppers undrained 2 cl Garlic, minced 4 4 oz pieces orange roughy 1 c Yellow bell pepper rings Dash of garlic powder 1 cn (14.5 oz) mexican-style Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May-June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Caesar Salad Categories: Cyberealm, Mom's best, Salads, Low-cal Servings: 7 4 1 oz. slices French bread 1 tb Olive oil Vegetable cooking spray 1 ts Anchovy paste 1/2 ts Garlic powder 1/4 ts Fresh ground pepper 2 lb Boneless chicken breasts 5 cl Garlic 1/3 c Fresh lemon juice 9 c Romaine lettuce 1/4 c Red wine vinegar 1/4 c Grated parmesan cheese 1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside. 2. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. 3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. 4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons. Calories per 1 1/2 cup serving: 257 Source: Cooking Light Magazine, May-June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Cheese Soup Categories: Cyberealm, Mom's best, Soups Servings: 6 4 tb Sweet butter 2 lg Potatoes, peeled & cubed 2 c Finely chopped yellow onions 1 c Chopped fresh dill 2 c Peeled and chopped carrots 2 c Grated cheddar cheese 6 Parsley sprigs Salt & pepper to taste 5 c Chicken stock 1. Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes. 2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from heat, and let it stand covered for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth. 5. Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency. 6. Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately. Garnish with croutons. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Cream of Chicken Soup Categories: Cyberealm, Mom's best, Soups Servings: 4 6 tb Sweet butter 1 Chicken, 3 pounds, quartered 2 c Finely chopped yellow onions 1/2 c Long grain rice 2 Carrots, peeled & chopped 1 c Half and half 2 tb Curry powder or more 10 oz Frozen peas, defrosted 5 c Chicken stock Salt and pepper to taste 6 Parsley sprigs 1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done. 3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat. 4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. 5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti With Oil and Garlic Categories: Cyberealm, Mom's best, Italian Servings: 6 12 cl Garlic 1 1/2 c Chicken stock 1/4 c Olive oil 1 c Chopped parsley 4 qt Water Black pepper, fresh ground 1 1/2 tb Salt Grated Parmesan cheese 1 lb Spaghetti 1. Peel garlic cloves. Mince 6 of them and set aside. Slice the remaining garlic. 2. Heat the oil in a small skillet. Add sliced garlic and cook over medium heat stirring occasionally, until golden brown. 3. Bring 4 quarts of water to a boil. Stir in salt, add spaghetti and cook until firm yet tender. Do not over cook. Drain, and transfer to a pot. 4. Add the chicken broth to the past and simmer until most of the broth has been absorbed. 5. Stir in the garlic and oil mixtrue, then the minced garlic and parsley. Toss thoroughly. 6. Divide the pasta among heated plates, pour any remaining broth over the pasta, and served immediately accompanied by lots of grated cheese and freshly ground black pepper. Source: Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta ala Puttanesca Categories: Cyberealm, Mom's best, Italian Servings: 4 1 lb Spaghetti, linguini, or 1/2 c Tiny black Nicoise olives Other pasta of your choice 1/4 c Drained capers 2 cn Peeled italian tomatoes 4 cl Garlic, peeled and minced 1/4 c Olive oil 8 Anchovie filets, chopped 1 ts Oregano 1/2 c Chopped parsley 1/8 ts Dried red pepper flakes 2 tb Salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Carbonara Categories: Cyberealm, Mom's best, Italian Servings: 4 1 lb Thick-sliced bacon, diced 1/3 c Chopped Italian parsley 2 tb Salt Grated Parmesan cheese 1 lb Linguini Fresh ground pepper to taste 3 Eggs 1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crunchy Taco Chip Chicken Categories: Cyberealm, Mom's best, Low-cal Servings: 4 4 3 oz skinless chickn breasts 1 1/2 c Stewed tomatoes 1 c Chopped scallions or onions 4 Taco shells, crushed coarse 1 c Chopped red pepper 20 sm Pimento-stuffed olives, chop 1/2 c Chopped celery -ped 1 tb + 1 t local margarine 1 1/2 oz Shredded cheddar cheese 1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside. 2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened. 3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts. Serve with rice and a salad. Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories. Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crispy Coconut Shrimp Categories: Cyberealm, Mom's best, Fish Servings: 4 24 md Shrimp 3/4 c Flour 1/2 ts Garlic and herb seasoning 1 Egg, well beaten 1/4 ts Black pepper 1/4 c Shredded coconut 1. Preheat oven to 425F. Spray large baking sheet with nonstick spray. 2. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet. 3. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce. Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip-Oatmeal Cookies Categories: Cyberealm, Mom's best, Low-cal, Cookies Servings: 12 1/2 c Lo cal margarine 1 ts Baking soda 1/2 c Unsweetened applesauce 1 ts Vanilla 1/2 c Packed dark brown sugar 2 1/4 c Flour 2 tb Thawed frozen apple juice 4 1/2 oz Quick oats -concentrate 1/4 ts Salt 1/4 c Boiling water 2 oz Semisweet chocolate chips 1. Preheat oven to 350F. Spray large baking sheet with nonstick spray. 2. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). 3. In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture. 4. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips. 5. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack. Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basil, Potato and Egg Salad Categories: Cyberealm, Mom's best, Salads, Low-cal Servings: 4 1 lb 4 oz red new potatoes, 2 ts Dijon or spicy brown mustard -scrubbed and quartered 1 ts Basil 3/4 c Nonfat plain yogurt 1/4 ts Salt 1/4 c Minced scallions 1/8 ts White pepper 2 tb +2 t low cal mayonnaise 2 lg Hard cooked eggs, chopped 1 tb Cider or red wine vinegar 2 sl Cooked turkey bacon crumbled 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per serving: 227 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crustless Chili Quiche Categories: Cyberealm, Mom's best, Cheese/eggs, Low-cal Servings: 1 4 lg Eggs 1 c Nonfat cottage cheese 3 tb Flour 1 1/2 oz Shredded MontereyJack cheese 2 tb +2 t low fat margarine, 1/4 c Chopped green chiles, canned -melted 1 tb Grated Parmesan cheese 1 tb Dijon mustard 1/4 c Drained chopped roasted red 1/4 ts Salt -pepper 3 dr Red pepper sauce 1. Preheat oven to 350F. Spray a 9" pie plate with nonstick spray. 2. In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese. 3. Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters. Per serving: 1 fat, 2 proteins, 30 cal. Each serving provides: 232 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant-Macaroni Bake Categories: Cyberealm, Mom's best, Low-cal Servings: 4 6 oz Elbow macaroni 2 c Sliced eggplant, 1/2" thick 2 tb Grated Parmesan cheese 2 md Sliced tomatoes, 1/2" thick 2 tb Minced scallions 1/2 ts Basil 1 tb + 1 t. olive oil 3 oz Shredded cheddar cheese 1/4 ts Black pepper 1/4 ts Paprika 1. In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside. 2. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. 3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min., until bubbly. Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories. Per serving: 324 calories Source: Weight Watchers Magazine, June 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's Shrimp or Tuna Mousse Categories: Cyberealm, Mom's best, Fish Servings: 6 2 tb Mayonnaisse 1/2 c Celery, finely chopped 1/2 c Water 1 tb Onion, grated 1 cn Tomato soup 1 ts Worchestershire Sauce 1 pk 8 oz cream cheese 1/4 ts Salt 1 ts Paprika 1 pk Unflavored gelatin in 1 lb Shrimp or 2 sm cns tuna Water as directed 1/4 c Peppers, finely chopped Soak gelatin in water. Heat undiluted sop; add gelatin and stir well until dissolved. Mash cream cheese; add to soup and continue to heat until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings. Mix well and put into a well-oiled mold. Enjoy! Source: Brigitte Sealing, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's Tuna Burgers Categories: Cyberealm, Mom's best, Sandwiches Servings: 3 6 sl Turkey bacon 1 ts Mustard 1 Egg 1/3 c Lo fat mayonnaisse 2 cn 7 oz ea tuna, undrained 1 tb Minced onion 6 Tomato slices 3 Hamburger buns Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread crumbs, and mix well. Spoon onto bottom halves of buns. Broil 6" away from the heat till brown; about 6 minutes. Top each with a tomato slice and two pieces of bacon. Cover with top of buns which you have toasted lightly before Source: Brigitte Sealing, Watertown, NY ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sunshine Cake Categories: Cyberealm, Mom's best, Cakes Servings: 8 2 md Oranges 3 Eggs 1 pk Lemon cake mix Cool whip 1/3 c Vegetable oil 1. Heat oven to 350F. 2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from oranges. Add enough water to orange juice to measure 1 cup. 3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in large bowl for 30 seconds on low speed, then on medium speed for 2 minutes. Pour into pan. 4. Bake 30-35 minutes or until cake springs back when lightly touched. Cool. Serve with cool whip, whipped cream and if desired, sprinkle with remaining orange rind. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Decadent Chocolate Cake Categories: Mom's best, Cyberealm, Cakes Servings: 12 1 c Boiling water 1 ts Baking soda 3 oz Unsweetened chocolate 1/2 c Sour cream 8 tb Sweet butter (1 stick) 2 c Less 2 T flour 1 ts Vanilla 1 ts Baking powder 2 c Sugar Chocolate frosting* 2 Eggs, separated *see below 1. Preheat oven to 350F. Grease a 10" tube pan. 2. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well. 3. Mix soda and sour cream and whisk into chocolate mixture. 4. Mix flour and baking powder well, and add to batter, mixing thoroughly. 5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in. 6. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 min. or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. =============================Chocolate Frosting====================== 2 T sweet butter 3/4 c semisweet chocolate chips 6 T heavy cream 1 1/4 c confectioners sugar 1 t vanilla Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm. Source: Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lord and Taylor's Scotch Broth Categories: Mom's best, Soups, Cyberealm Servings: 8 3 lb Breast of Lamb w/bone, or 2 Carrots, peeled and diced Stewing lamb 1 White turnip, peeled/diced 8 c Cold water 2 Ribs celery, diced 1/2 c Pearl barley 1 Onion, diced 2 tb Butter Salt & pepper to taste 1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary.. 2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup. 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. 4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste. Source: New York Cookbook, Molly O'Neill, 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Al's Seafood Bisque - from Al's Soup Kitchen, NYC Categories: Cyberealm, Mom's best, Soups Servings: 6 2 c Dry white wine 4 c Heavy whipping cream 1 Bay leaf 1 c Milk 1 Onion, roughly chopped 1 ts Dried thyme 1 cl Garlic 1 tb Minced fresh parsley 2 Ribs celery 1/4 ts Dried rosemary 1 Lobster (1- 1 1/2 lb) 1 c Fresh spinach, chopped 12 md Shrimp in the shell 1/2 c Grated carrot 24 Mussels, well scrubbed Salt & pepper to taste 12 Sea scallops 1/2 ts Fresh lemon juice 1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. 2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. 4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. 7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6. Source: The New York Cookbook, Molly O'Neill, 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polish Corn Bread Categories: Cyberealm, Mom's best, Breads Servings: 2 SOURDOUGH STARTER: 5 1/2 c Rye flour 2 c Cold water 5 1/2 c All purpose flour 6 c Rye flour 2 tb Salt 1 ts Active dry yeast 4 pk Dry yeast dissolved in 1/4 ============================ -cup warm water (105-110F) BREAD: 1/4 c Ground cornmeal 4 c Warm water (105-110 F) 2 ts Caraway seeds 1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days. 2. Remove the starter from the refrigerator 2 hours before beginning to make the bread. 3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes. 4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs. 5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal. 6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm. Makes 2 large loaves. Source: New York Cookbook, Molly O'Neill, 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spring Street Prosciutto Bread Categories: Cyberealm, Mom's best, Breads Servings: 2 2 1/2 ts Active dry yeast 1 1/2 ts Salt 1 c Warm (105-110F) water 1/2 ts Black pepper 2 Eggs 1 c Fresh Parmesan cheese 2 tb Olive oil 2 c Minced prosciutto 3 1/4 c Flour Cornmeal for dusting 1. Dissolve the yeast in the warm water in a large mixing bowl and set aside for 15 minutes. 2. Stir in the eggs and oil. Combine 3 cups of the flour with the salt and pepper, and stir into the yeast mixture. Knead to combine adding more flour, a little at a time, to make a firm dough. 3. Combine the parmesan cheese and the prosciutto and lightly dust with flour. Work the misture into the dough. Turn the dough out onto a floured board and knead until smooth, 10 minutes. Return the dough to a well-oiled bowl, cover, and set aside to rise in a warm place until doubled in size, about 2 hours. 4. Punch down the dough and knead for 3 minutes. Divide the dough in half. Form each half into a oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. 5. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F. 6. Using a razor, make 6 slashes diagonally across the top of each loaf. Bake until golden, about 40 minutes, spraying with a plant mister every 5 minutes for the first 15 minutes of baking. Cool on a wire rack. Makes 2 loaves. Source: New York Cookbook, Molly O'Neill, 1993 From: D&G Bakery, Spring Street, Manhatten ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lowfat Fettuccine Alfredo Categories: Low-cal, Italian, Cyberealm Servings: 1 1 lb Fettuccine 1 ts Garlic powder,optional 1/2 c Nonfat cottage cheese 1 ts Onion powder,optional 1/2 c Evaporated skim milk 2 ts Parsley;minced 1/2 ts Arrowroot or rice flour Grated parmesan cheese ;salt --as garnish ;pepper Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan. Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter) * Origin: "LaRK's" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too. +++++---------- Recipe via Meal-Master (tm) v7.04 (*P) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet-Potato Fritters Categories: Side dishes, Cyberealm Servings: 6 1 lb Sweet potatoes; peeled and 3 lg Eggs -coarsely shredded 3 tb Flour 1 sm Onion; coarsely shredded Vegetable oil; for frying ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 5 g fat x 5 g protein x 106 mg cholesterol x 23 g carbohydrate x 217 mg sodium 1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. 2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth 3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Melon, Hearts of Palm, and Prosciutto Salad Categories: Salads, Cyberealm Servings: 4 8 c Mesclun salad mix* or 2 c Diced cantaloupe -4 oz bag mixed greens, 1/4 lb Prosciutto; thinly sliced -chilled -or boiled ham cut into 2 14 oz Hearts of palm; drained -inch pieces -cut into 1/2 inch slices 1/2 c Red-wine vinaigrette ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 240 calories x 16 g fat x 10 g protein x 13 mg cholesterol x 17 g carbohydrate x 467 mg sodium In salad bowl, combine first four ingredients. Add dressing and toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces--endive, mache, arugula, dandeline and oak leaf. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini-Tomato Tian* Categories: Side dishes, Cyberealm Servings: 8 4 tb Extra virgin olive oil 8 lg Plum tomatoes 4 lg Onions; sliced 1 1/2 lb Zucchini; small 2 ts Thyme; fresh, chopped ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 120 calories x 7 g fat x 3 g protein x 0 cholesterol x 13 g carbohydrate x 212 mg sodium 1. Preheat oven to 375F. In skillet, heat 1 T oil over medium heat. Add onions; saute 10 minutes, or until tender. Add 1 t thyme and 1/4 t each salt and pepper. 2. Cut each tomato lengthwise into 4 slices. Slice zucchini crosswise into 1/2-inch diagonal slices. Arrange tomate, zucchini and onion slices in rows across width of 2 1/2 qt shallo baking dish. 3. In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper; mix. Drizzle over vegetables. Cover tightly with foil. Bake 15 minutes; uncover. Bake 30 minutes or until vegetables are tender; let stand 10 miutes before serving. *Tian is the name of both a layered vegetable mixture and the baking dish it's cooked in, Provence, Franc. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38880 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Free-Form Apple Tart Categories: Desserts, Fruits, Cyberealm Servings: 10 15 oz Refrigerated pie crusts; 3 tb Sugar -ready to bake 1/8 ts Ground cinnamon 4 Golden Delicious apples 1/4 c Apricot jam ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 287 calories x 13 g fat x 3 g protein x 0 cholesterol x 42 g carbohydrate x 347 mg sodium 1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking.) 2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom. 3. In saucepan, over low heat, melt jam. Spread warm jam over apples. From: McCall'sAugust 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pesto Potato-Sausage Salad Categories: Salads, Cyberealm Servings: 8 1 1/2 lb Red potatoes; small, halved 1 pt Cherry tomatoes; halved -or quartered if large 2 tb Red-wine vinegar 1 lb Smoked hot sausage or 1/3 c Prepared pesto -kielbasa ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 260 calories x 15 g fat x 8 g protein x 23 mg cholesterol x 25 g carbohydrate x 524 mg sodium 1. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl. 2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes. 3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Saltimbocca Categories: Poultry, Cyberealm Servings: 4 2 tb Unsalted butter -ham, halved 2 Turkey cutlets; 3/8" thick 4 sl Muenster cheese 4 sl Prosciutto; folded in half 8 Sage leaves, fresh, juliennd -or 2 thin slices of boiled ------------------------HUTRITIONAL INFORMATION/SERV------------------------ x 128 calories x 11 g fat x 8 g fat x 40 mg cholesterol x 0 carbohydrate x 295 mg sodium In large skillet, melt butter over medium-high heat. Sprinkle cutlest with 1/8 t pepper; add to hot butter, pepper side down. Cook 1 minute. Turn over; top with prosciutto, cheese and sage. Cover cook 1 minute or until cheese melts. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38884 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Snapper with Tomato Relish Categories: Fish, Cyberealm Servings: 6 2 tb Tapenade; (olive paste, 6 Snapper fillets; skinned -available at speciality -3 1/4 lbs -food shops 2 Tomatoes; seeded, diced 1 tb Dijon mustard 2 tb Fresh basil; chopped ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 209 calories x 3 g fat x 40 g protein x 71 mg cholesterol x 3 g carbohydrate x 317 mg sodium 1. In cup, combine tapenade and mustard; mix well. 2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. 3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Spaghetti Squash with Mozzarella Categories: Vegetables, Cyberealm Servings: 6 1 lg Spaghetti squash (3 lb) -cut into 1/4 inch dice 4 tb Unsalted butter; cut in bits 1 c Basil leaves; packed finely 5 lg Cloves garlic; peeled, halve -shredded 4 oz Smoked or plain mozzarella ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 157 calories x 12 g fat x 5 g protein x 36 mg cholesterol x 9 g carbohyrate x 265 mg sodium 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or until very tneder. (To microwave: With fork, pierce whole squash severl times. Place in glass baking dish. Cook in HIGH 18 minutes, turing squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cok on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed.) 2. Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If deisred, sprinkle with freshly grated Parmesan cheese. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38886 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Double-Berry Shortcakes Categories: Desserts, Fruits, Cyberealm Servings: 6 2 c Unsifted self-rising flour 2 pt Strawberries, hulled 1/4 c Sugar 1 c Blueberries 2 1/3 c Heavy cream ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 601 calories x 35 g fat x 7 g protein x 125 mg cholesterol x 69 g carbohydrate x 566 mg sodium 1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar; add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Pasta Ole' Categories: Salads, Ethnic, Cyberealm Servings: 4 1/2 lb Farfalle pasta; (bow ties) 3/4 c Bottled hot or medium salsa 1/2 c Vegetable oil 4 oz Jack cheese; shredded or 2 bn Scallions; cut into 3 inch -Montery Jack cheese -julienne ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 371 calories x 12 g fat x 16 g protein x 25 mg cholesterol x 51 g carbohydrate x 211 mg sodium 1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. 2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. 3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions. From: McCall's August 1993. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomatoe-Cheese Calzones Categories: Sandwiches, Ethnic, Cyberealm Servings: 6 1/2 lb Mozzarella cheese; grated 1/2 c Sun-dried tomatoes in oil; -partly skim -drained will, chopped 5 1/2 oz Goat cheese; crumbled 2 lb Pizza dough; thawed if froz. 1/4 lb Hard salami; diced ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 590 calories x 20 g fat x 29 g protein x 60 mg cholesterol x 72 g carbohydrate x 648 mg sodium 1. Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss. 2. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of douth into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of each. 3. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38892 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:51 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Cajun Pork Categories: Meats, Cyberealm Servings: 6 6 Boneless pork chops 2 lg Red onions; sliced 1 tb Cajun seasoning 1/2 c Bottled barbecue sauce 2 tb Vegetable oil ------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 252 calories x 13 g fat x 24 g protein x 72 mg cholesterol x 10 g carbohydrate x 401 mg sodium 1. Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. 2. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, saute' until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. 3. In same skillet, heat remaining 1 T oil over medium-high heat. Add pork chopes; cook until borwned and just cook throuhg, about 3 minutes each side. Serve topped with onion mixture. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38976 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,00:09 From: STUART TALKOFSKY To: ALL Subject: FANCY TUNA SANDWICH Flags: I saw this in Parade Magazine the other day. Don't have time to make this. Probably time consuming but enjoyable to make if you have the time or the weather (who wants to be indoors cooking in the Summer?) Don't make this for the creep who puts ketchup on everything. Wouldn't it be annoying after spending so much time cooking someone throws some unwanted condiment onto the food? Enjoy!! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins from Helen Kemp Categories: Cyberealm, Mom's best, Low-cal Servings: 12 2/3 c Dry milk 1/2 c Grated carrot 1 ts Pumpkin pie spice 2 Eggs 1 ts Cinnamon 1 c Pumpkin 8 pk Equal or Sweet and Low 1 ts Vanilla 1 ts Baking soda 4 tb Raisins 7 tb Flour 1. Spray 12 muffin tin with non fat spray. 2. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20 minutes. Weight Watchers Info: 6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chris Perry's Pasta Salad Categories: Cyberealm, Salads Servings: 6 1/2 Red onion, chopped 1 sm Tomato, cubed 1/2 Green pepper, chopped 1/2 cn Chopped black olives (small) 6 oz Sliced pepperoni, cut in Presto Italian dressing -halves or quarters 1 Box Three colored pasta 4 oz Shredded cheddar cheese 1. Cook and chill pasta. Add vegetables and other ingredients. 2. About 1 hour before serving, add dressing and toss. Toss before serving. 3. Salt and season to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chris Perry's Cold Pea Salad Categories: Cyberealm, Salads Servings: 6 1 pk Frozen tiny peas, thawed Real bacon bits 1/2 Red onion, chopped Ranch dressing 4 oz Shredded cheddar cheese Mix all together, and serve chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's German Cabbage Casserole Categories: Cyberealm, Main dish Servings: 4 1 md Cabbage 8 7/8 oz Ground beef 1 1/3 oz Margarine 1 sl Bread 1 1/3 oz Flour 1 Egg 2 1/8 c Water 1 Onion, finely chopped 1 ts Capers 1 pn Salt 1 ts Lemon juice 1 pn Pepper 1 c Milk Loosen cabbage leaves by putting the whole head into boiling water until the leaves come off. Cut off the hard stem parts, and put the leaves in boiling salted water one at a time until they are partialy cooked. Mix the meat, bread, salt, pepper, egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato sauce for a change. Grease the bottom and sides of a large casserole dish. Layer in the cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 375F for 45-60 minutes. From: Brigitte Sealing, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brigitte's Filled Cucumbers Categories: Cyberealm, Vegetables Servings: 4 4 md Cucumbers 1 sm Onion 1 pn Salt 1 c Water 8 7/8 oz Ground beef 1 tb Cornstarch 1 tb Vinegar Vinegar, salt and sugar to 2 1/8 oz Bacon -taste Peel cucumbers and cut in half, scooping out the seeds. Rub with salt and vinegar. Fill with the meat mixed with seasonings and put the halves together fastening with a string or baking needles. Brown the bacon and finely chopped onion in the butter in a deep skillet or casserole dish. Put in the cucumbers; fill the skillet or dish with hot water (not too much or they will give up much fluids) and cook until they are soft. Take the cucumbers out and season and thicken the gravy with cornstarch. Cooking time is about 30 min. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Howard Karten's Salsa Categories: Appetizers, Cyberealm, Mom's best Servings: 6 4 md Tomatoes Chopped green pepper Chopped scallions to taste 1 ts Salt 1/4 md Chopped red onion 1 tb Ground cumin 10 Quartered black olives 1 ts Garlic 1 tb Olive oil 1 ts Oregano 2 ts Red wine vinegar Ground red peppers to taste Chopped red pepper Cayenne pepper to taste 1. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan. 2. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this." From: Howard Karten, Rime Cuisine Conference Moderator Channel 1 BBS, Cambridge, Mass. 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit and Nut Ginger Bread from Mary Killen Categories: Mom's best, Breads, Cyberealm Servings: 1 12 oz Flour 2 tb Buttermilk 6 oz Margarine 1 ts Baking soda 6 oz Soft brown sugar 1 ts Ground cinnamon 6 oz Sultanas (raisins) 1 ts Ground ginger 2 oz Chopped almonds 2 Eggs 4 tb Treacle (molasses) 1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rich Boiled Fruit Cake from Mary Killen Categories: Cyberealm, Mom's best, Cakes Servings: 1 8 oz Flour 1 ts Mixed spices 6 oz Margarine 1 ts Baking soda 6 oz Sugar 1/2 ts Ground ginger 4 oz Currants 1/2 pt Water 4 oz Raisins 2 Large eggs 4 oz Sultanas Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices, and baking soda and add to contents of saucepan. Beat eggs into mixture and pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland -- 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Super Bowl Salsa Categories: Cyberealm, Mom's best, Appetizers Servings: 2 1 cn 28 oz whole peeled tomatoes 2 tb Fresh lime juice And juice, chopped 1 tb Vinegar 3 c Thinly sliced celery 1/2 tb Sugar 1 cn 19 oz chick peas, pureed 2 cl Garlic, chopped 1 md Cucumber, peeled and diced 1 ts Ground cumin 1 c Chopped fresh cilantro 1 ts Oregano 1 cn 4 oz chopped green chiles In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Source: Cooking with Regis and Kathie Lee cookbook 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: James Darren's GrandMom's Pasta Categories: Cyberealm, Mom's best, Italian Servings: 6 10 oz Italian sausage Or any pasta sauce 2 ts Water 1/4 c Heavy cream 1 Jar James Darren's Pasta 1 lb Rigatoni, cooked Sauce with basil and garlic Fresh grated Parmesan cheese 1. Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. 2. Serve pasta sauce over cooked rigatoni and top with cheese. Source: "Cooking with Regis and Kathie Lee", 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Casserole Categories: Cyberealm, Mom's best, Side dishes Servings: 6 1 cn 7 oz green chiles, drained 1 1/2 c Evaporated milk 3 c Shredded Monterey Jack 1/4 c Flour Cheese and/or cheddar cheese 1 ts Salt 2 md Tomatoes, peeled & sliced Sliced avocado and sour 4 lg Eggs Cream for garnish 1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan. 2. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. 3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices. Source: "Cooking with Regis and Kathie Lee", 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Christmas Tiramisu Categories: Cyberealm, Mom's best, Desserts Servings: 10 1 lb Mascarpone or soft cream Black coffee (approx) Cheese 9 oz Ladyfingers or 14 oz. angel 3/4 c Sugar Food or sponge cake, thinly 8 lg Egg yolks Sliced 1/2 c Sweet wine 1 tb Unsweetened cocoa 2 c Expresso or very strong 1. In a small bowl, using a fork, beat the cheese until creamy. Set aside. 2. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. 3. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups). 4. Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl. 5. Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed. 6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer. 7. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours. Makes: 10-12 servings. Source: "Cooking with Regis and Kathie Lee", 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: REAL WHIPPED CREAM Categories: Desserts, Cyberealm, My own Servings: 6 1 c Heavy cream 1/2 ts Vanilla 2 tb Powdered sugar 1. The cream, a small bowl, and beaters should be thoroughly chilled before starting. 2. Beat cream with electric mixer until soft peaks form. 3. Blend in sugar and vanilla and beat until stiff peaks form. Do Not Overbeat! From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED APPLES Categories: Desserts, Fruits, Cyberealm, My own Servings: 6 6 lg Baking apples 12 tb Brown sugar 1/2 ts Cinnamon 1 1/2 ts Butter 1/4 ts Nutmeg 1. Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple. 2. Place apples in a 2 quart square baking dish. 3. Mix sugar, and spices in a small bowl. 4. Fill center of each apple with mixture and dot with 1/4 ts. butter. 5. Add enough water to baking dish to cover the bottom of the dish. 6. Bake uncovered, at 350° until apples are tender. Baste with glaze occasionaly. Serve warm, covered with some of the baking glaze and real whipped cream. *** 1/2 c of raisins can be added to the sugar and spice mixture. *** Tip: McIntosh or Granny Smith apples are great for this. From the kitchen of Lois FLack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LOTS O' APPLE CAKE - The Pillsbury Cookbook Categories: Cakes, Desserts, Cyberealm, My own, Fruits Servings: 12 1 1/3 c All purpose flour (approximately 5 apples) 1 c Whole whear flour 1/2 c Oil 1 1/4 c Sugar 1/4 c Honey 2 ts Baking soda 1 ts Vanilla 1 ts Salt 2 Eggs 1 ts Cinnamon 1/2 c Chopped nuts 5 c Apples, peeled & sliced thin 1. Heat oven to 350°F. 2. Grease and flour bottom only of 13x9-inch pan. 3. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed. 4. Stir in nuts. 5. Spread batter in prepared pan. 6. Bake at 350°F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired. * * * * * * * * * * * * * Nutrients Per 1/12 of Recipe: Calroies......................350 Dietary Fiber.....................3 g Protein.......................5 G Sodium.........................375 mg Carbohydrates................53 g Potassium......................145 mg Fat..........................14 g Calcium...................2% U.S. RDA Cholesterol.............. ..45 mg Iron......................6% U.S. RDA From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCE - The Pillsbury Cookbook Categories: Desserts, Sauces, Cyberealm, My own Servings: 12 1 c Sugar 1/2 c Butter 3/4 c Half-and-half or evap. milk 1/2 ts Rum extract (if desired) In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally. Serve warm. 1 1/2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calroies..........................80 Dietary Fiber..................0 g Protein..........................0 g Sodium.......................40 mg Carbohydrate.....................9 g Potassium....................10 mg Fat..............................5 g Calcium..............< 2% U.S. RDA Cholesterol....................15 mg Iron.................< 2% U.S. RDA From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT CARMEL SAUCE - The Pillsbury Cookbook Categories: Desserts, Sauces, Cyberealm, My own Servings: 12 1 1/2 c Sugar 6 tb Butter or margarine 1 c Half-and-half 1/2 ts Vanilla 1/2 c Light corn syrup 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230°F.), stirring occasionally. 5. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. * * * * * * * * * * * * * Nutrients Per 1 Tablespoon: Calories.........................80 Dietary Fiber....................0 g Protein.........................0 g Sodium.........................35 mg Carbohydrate...................13 g Potassium......................10 mg Fat.............................3 g Calcium................< 2% U.S. RDA Cholesterol....................8 mg Iron...................< 2% U.S. RDA From the kitchen of Lois Flack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HONEY OATMEAL CHEWIES - from Crisco Categories: Cookies, Desserts, My own, Cyberealm Servings: 36 1 1/4 c Butter Flavor Crisco 1 ts Baking soda 1 c Granulated sugar 1/2 ts Salt 2/3 c Firmly packed brown sugar 1 c Quick-cooking oats 1/4 c Honey Not instant or old-fashioned 1 Egg 1 c Flake coconut 1/4 c Milk 1 c Raisins 1 ts Vanilla 1/2 c Walnut pieces broken 2 1/2 c Flour 1/2 c Wheat germ (optional) 1. Heat oven to 350°F. 2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture. 4. Stir in oats, coconut, raisins, wheat germ, and walnuts. 5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350°F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies From the kitchen of Lois Flack ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: QUICK & EASY BOSTON CREAM PIE Categories: Pies, Desserts, Cyberealm, My own Servings: 8 1 pk Yellow cake mix 1 pk Vanilla pudding (regular) (single layer size) 1 1/2 c Milk 1 Egg 1 ts Vanilla Water 1 cn Chocolate frosting 1/2 ts Lemon extract 1. Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan.(9-inch is too large and causes cake to be too flat.) 2. Bake at 350°F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. 3. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. 4. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator. From the kitchen of Lois FLack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT APPLE PANDOWDY-Family Circle *I.L.C. Categories: Desserts, Fruits, Cyberealm, My own Servings: 10 1 1/4 c Butter 1 c Milk 2/3 c Sugar 3 c Apples, sliced & pared 1 Egg, well-beaten 1/4 c Brown sugar 2 1/2 c Sifted all-purpose flour 1 ts Cinnamon, ground 3 ts Baking powder 2 c Sweetened whipped cream 1/2 ts Salt 1. Cream butter and add sugar gradually. When well combined, mix in the egg. 2. Sift together flour, baking powder and salt and add alternately with the milk. 3. Spread apples in the bottom of a shallow, well-buttered ovenproof-china baking dish. 4. Mix together brown sugar and cinnamon and sprinkle over apples. Pour batter over the top, spreading it evenly. 5. Bake at 350°F for about 50 minutes. Let stand for 10 minutes after removing from oven. To serve, invert on serving platter or serve directly from baking dish. Note: A buttered baking pan or dish, 9x9x2, works equally well. Serve with sweetened whipped cream Submitted by Lois Flack *Family Circle Illustrated Library of Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Pie Categories: Dessert, Pie Servings: 1 1 ea Precooked pastry Shell 1 1/2 c Milk (heated) 1 c Brown Sugar 2 ea Eggs (separated) 1/3 c Cornstarch 1/2 ts Vanilla 1/4 ts Salt 4 tb Icing Sugar 1 c Boiling Water Pre-cook a pie crust until it is a light tan in colour (400F for 12-15 minutes). In a pot, combine the borwn sugar, cornstarch & salt. Add one cup boiling water, cook at low heat, stirring constantly until all the mixture thickens. Add beaten egg yolks & milk. Stir until thick. Remove pot from heat. Add vanilla. Pour into pie crust. Top with meringue, made with egg whites & icing sugar. Bake for 10-12 minutes at 400F. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Sausage Gumbo Categories: Meats, Poultry, Soups Servings: 8 1 ea Chicken, about 2 lb 16 oz Sausage, smoked link 1 1/2 lb Fresh Okra 1 ea Fresh tomatoe, or 16 oz can 1 ea Onion, large and chopped 2 T Shortening or oil 2 T Flour 3 qt Water 1 x Salt/pepper to tatse Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt and pepper. Fry the chicken until brown. Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana 'Andouie', if available. After the chicken is browned, place sausage in the same skilett... use a heavy iron one. Brown the sausage, on both sides. Save the grease from chicken and sausage. Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they become tender. Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux... just make it real dark. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rummy Chicken (Smashed Chicken) Categories: Main dish, Poultry, Poultry Servings: 6 1 ea Chicken, cut into parts 1 c Dark rum 1 x Oregano 1 x Lemon/lime juice 1 ea Onion, chopped 1 x Salt/pepper Get a chicken, cut into parts. Brown the chicken in butter after dreging through flour. Remove the chicken, dispose of excess grease. Leave drippings, and a little oil. Cut lemon/lime into slices, simmer with remaining ingredients. Add 1/4 cup of rum and simmer until most of the liquid is gone. Replace the chicken, add the rest of the rum, turn the heat off and let sit 1/2 hour and let chicken get 'smashed'. turn on heat to low/med heat to warm. Serve over rice/noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Chicken Breasts Categories: Main dish, Poultry Servings: 4 4 ea Large Chicken Breasts 1/2 lb Mushrooms 1/4 lb Chineese pea pods 4 ea Carrots, medium 3 ea Small green onions 2 ea Slices white bread 1 ea Chicken bouillion cube Cut each breast in half, remove bones. Leave skin on. With a mallet, pound breasts until 1/4" thick. Chop mushrooms, cut pea pods into thin strips. Cut carrote crosswise in half, mince onions. Saute vegetables until tender, remove about 1/2 cup veggies, set aside. Put remaining ingredients in bowl and add bread torn in pieces with 2 tsp. water and 1/4 tsp salt. Spoon mixture into each breast, fold over, fasten with toothpicks. Add oil to skillet, cook chicken until brown, add chicken bouillion and 3/4 cup water. Heat to boiling, simmer about 20 minutes. Add a cup of milk and 1 TBS flour to make sauce. Add Vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chimichangas Categories: Main dish, Poultry, Mexican Servings: 4 3 c Chopped chicken 2/3 c Picante sauce 1/3 c Green onion, chopped 1 t Ground cumin 1/2 t Salt 8 ea Tortillas, flour 1/4 c Melted butter 1/2 c Shredded Chedar cheese 1/2 c Shredded Jack cheese Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown and serve chicken Categories: Main dish, Poultry Servings: 4 1 pk Chicken tenders 1/4 c Brown sugar 1 T Margarine, melted 1 1/2 t Garlic salt 1/4 c Parsley, chopped Place chicken in a baking dish. Combine suagr, margarine and garlic salt. Bake at 375 for 30 minutes. After 15 minutes, turn chicken and baste with sauce. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Chicken Categories: Main dish, Poultry, Greek Servings: 4 1 pk Chicken tenderloins 1 pk Sour cream 1 pk Shake 'n Bake coating 1 ea Lemon 1 x Vegetable oil 1 ds Salt/pepper Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and dry tenders. Dip tenders in sour cream, cover well. Roll tenders in coating mix. Place in baking dish, squeexe lemon over chicken. Bake 35-40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange rice with Chicken Categories: Main dish, Poultry Servings: 4 1 pk Chicken tenderloins 2 T Salad oil 2 T Margarine 1/2 c Celery, chopped 1 c Mandarin oranges, drained 2 c Rice, cooked 1/4 c Almonds, sliced (optional) Heat large skillet. Add oil and chicken, saute until tender. Remove chicken, metl margarine in same skillet and saute celery. Stir in orange slices, and other ingredients. Toss until heated. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mayonnaise Chicken Categories: Main dish, Poultry Servings: 4 1 ea Chicken, cut in parts 1/2 c Mayonnaise 1 1/4 c Italian bread crumbs Brush chicken with mayonnaise, shake chicken in a bag of crumbs. Bake at 425 for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potatoe Wedges Categories: Vegetables Servings: 4 3 ea Medium baking potatoes 1/3 c Unsalted margarine/butter 2 1/2 t Mrs. Dash Seasoning 1/2 c Shredded cheese 1 c Sour cream 1 T Mrs. Dash Seasoning (dip) Sour Cream Dip: Combine sour cream and Mrs. Dash for dip, cover and chill. Potatoes: Preheat oven to 375 F. Scrub potatoes, pat dry and cut into 8 wedges. Melt butter in a pan, add remaining Mrs. Dash. Dip potatoe wedges into butter, coat all sides. Place in a single layer in a baking dish. Cut side down. Spoon remaining butter over potatoes. Bake 20-25 minutes or until brown. If desired, sprinkle shredded cheese over potatoes and bake anotheer 3-5 minutes until cheese is melted. Serve with sour cream dip or steak sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Chicken Casserole Categories: Main dish, Poultry Servings: 4 4 c Frito corn chips 3 c Cooked chicken 1 c Mild chillies, chopped 1 c Onion, chopped 1 1/2 c Sour cream 1/4 t Salt 2 c Shredded cheese 1/4 t White pepper 1/4 t Cumin 1 ea Garlic clove Grease casserole dish. Place 3 cups corn chips in dish bottom to cover. Mix chicken, chillies, onion, spices and add to dish. Spread cheese over all. Cover with sour cream, cover the dish, bake at 325 F for 30 minutes, uncover and add remaining chips. Bake another 15-20 minutes, or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Crunchy Chicken Rice Categories: Main dish, Poultry Servings: 6 1 pk 8 oz. cheese spread 1 1/2 c Cooked, hot rice 2 c Cooked chicken 1 cn 10 oz. green peas 1 cn Fried onions Combine cheese spread and rice. Add chicken, peas and 1/2 onion. Place in casserole and bake at 350 F for 15 minutes. Top with remaining onions and bake another 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Margarita Categories: Main dish, Poultry Servings: 4 1 ea Chicken, 3-3-1/2 lb 1 T Ground cumin 1 T Chilli powder 3 ea Limes (juice of) 10 ea Garlic cloves (chopped fine) 3 T Olive oil 1/2 c Tequilla (white/gold) 1/2 c Water 1 x Cilantro (garnish) Remove skin from chicken, cut chicken into parts. Combine cumin, chilli powder, lime juice, garlic and 1 T oil in a bowl. Marinate the chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown chicken on all sides. Add marinade; tequilla and water. Cover skillet and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken peices onto a platter. Reduce sauce over high heat until of a good coating consistency and pour over chicken. Garnish with cilantro leaves. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CAMPERS PIZZA PIE Categories: Italian, Pizza Servings: 4 8 ea . pizza or spaghetti 1 ea Wheat bread 1/4 ea Mozzarella cheese 1 x Pepperoni Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICAGO DEEP-DISH PIZZA Categories: Italian, Pizza Servings: 4 1 ea . loaf frozen white b 1 ea . italian sausage 1/4 ea P chopped onion 16 ea Can tomatoes 6 ea . can tomato paste 1/3 ea P grated parmesan che 1 ea P. dried oregano leave 1 ea P. dried basil leaves, 12 ea . natural low moistur On lightly floured surface,let dough stand at room temperature 1 hour.Remove casing from sausage.Brown sausage;drain.Add onions; cook until tender.Stir in tomatoes,tomato paste,Parmesan cheese and seasoning;simmer 15 minutes.Roll dough to 15 X 11 " rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan. Cover with half of mozzarella cheese and tomato mixture;repeat layers.Bake @ 425 degrees 20 minutes.Sprinkle with additional Parmesan cheese,if desired.Let stand 15 minutes before serving. Options: Add 1 cup mushroom slices and 1/2 cup chopped green peppers with onions.Add 1 tsp. fennel seed to meat mixture. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Torte Categories: Snacks, Desserts Servings: 6 3 ea Egg whites; large 1/4 t Salt 1/8 t Cream of tartar 1 1/3 c Sugar 1 t Vanilla extract 1 c Potato chips; crushed 1 1/2 oz Unsweetend chocolate 1 c Milk 1 T Flour; unbleached 1/4 t Salt 3 ea Egg yolks; large,beat slight 1 T Butter 1/2 t Vanilla extract 1/2 c Heavy cream;sweeten, whipped Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marble Cake Categories: Penndutch, Cakes Servings: 1 1/3 c Butter 2 ea Egg, well beaten 1 c Sugar 1 1/2 c Flour 2 t Baking powder 1/2 c Milk 1 ea Chocolate, unsweetened, squa 1 T Butter 1 t Vanilla Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350-F about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon French Toast Categories: Children Servings: 3 1 x Lge egg, beaten 1/4 c Milk 1 t Vanilla extract 1/4 t Ground cinnamon 3 x Slices bread This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Clown Faces Categories: Children, Eggs Servings: 1 1 x Lge pancake 2 x Poached or fried eggs 3 x Orange slices 1/2 x Cherry tomato Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Bread Categories: Penndutch, Breads Servings: 1 1 c Cornmeal, yellow 1 x *or: 1 c Cornmeal, white 4 T Sugar 1 t Salt 1 ea Egg, well beaten 1 c Milk, skim 1 c Flour 4 t Baking powder 2 T Butter, melted Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400-F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Pies Categories: Penndutch, Pies Servings: 1 2 c Flour 1 t Salt 1/2 c Shortening 1/3 c Water, cold 1 x Fruit, stewed Sift the flour and salt together, cut in the shortening and mix with hands. Add water. Roll out about 1/8 inch thick on a floured board. Cut with a large cookie cutter about 4 inches in diameter. In each round, place 1 1/2 Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple sauce). Moisten edges with cold water, fold to make semi-circle and press edges together with a fork. Fry in deep fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lipton Onion Burgers Categories: Ground beef, Beef, Main dish Servings: 8 1 ea Env. soup mix; * 2 lb Beef; ground * Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Little Pigs in Blankets Categories: Penndutch, Appetizers Servings: 1 1 ea Oyster 1 ea Sl Bacon Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MAKE AHEAD ROLLED UP PIZZAS Categories: Italian, Pizza Servings: 6 18 ea Slices bread 1 1/2 ea Cups grated mozzarel 1/2 ea Cup tomato sauce 1/2 ea Cup chopped black o 1/2 ea Tsp. italian herb se 1 x Several dashes t 1/2 ea Stick melted but Cut crusts from bread and roll out each slice with a rolling pin. Combine remaining ingredients except butter and stir to blend well.Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary).Brush each roll with melted butter.Put on a baking sheet and chill until serving time.When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled soup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Make-Their-Own-Pizza Categories: Children Servings: 8 1 x (No Ingredients) ~ Refrigerator biscuit or roll dough (allow 2 rolls per child) - 16 oz jar good quality Spaghetti Sauce - freshly grated Mozzarella and Parmesan cheese, mixed - other toppings, such as green peppers, grated carrot, etc ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' In advance of the party, roll out the biscuits or rolls very flat between sheets of waxed paper and store on a cookie sheet in refrigerator. When it's time to bake, set the oven at the temp on dough pkg (usually 350-425 deg F) and pour the sauce into a bowl that can be reached by all. Set out the cheese and other toppings (anything you think the kids will like, or nothing if you think plain cheese is enough), give each child 2 pizzas on a paper plate, arm them with spoons, and let them make their own. You collect the pies, put them on baking sheets, and try to remember whose is whose. Note: You can use English muffins instead of dough. Allow 1 muffin per child as the base for the pizza. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Children, Low-cal, Cookies Servings: 6 3 c Rolled oats 1 c Flour (unbleached) 1/4 t Salt 2 T Light sesame oil 1 1/2 c Apple juice 1 T Honey (opt) Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PIZZA BY THE FOOT Categories: Italian, Pizza Servings: 6 2 ea Mild italian sausage 1/2 ea P water 1 ea Loaf (1 lb.) unslice 15 ea . pizza sauce 1 ea P. italian seasoning 1/2 ea P. garlic powder 1/4 ea Shredded provalone c 2 ea Ps (8 oz.) shredded mo Place sausage and water in shallow pan.Cover and bring to boil. Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into 1/4" slices.Slice bread in half lengthwise and lay cut side up on cookie sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Twinkie Pie Categories: Pies, Desserts Servings: 8 1 x Butter 9 ea Twinkies 3 ea Eggs; large, seperated 1 x Cream of tartar; dash of 1/2 c Sugar 1/2 t Vanilla extract 6 oz Chocolate chips; semisweet 1 c Pecans; chopped 1 c Heavy cream; whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Undescended Twinkies Categories: Desserts, Soda pop Servings: 4 6 oz Orange jell-o; (2 pkgs) 1/2 c Pineapple juice 1 qt Vanilla ice cream; softened 8 ea Twinkies Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond Slices (Mondel Schnits) Categories: Penndutch, Cakes Servings: 1 2 ea Egg 1/2 c Sugar 3/4 c Flour 1/2 t Baking powder 3/4 c Almond, sliced 2 T Water, ice 1/2 t Lemon extract 1 x *or: 1/2 ea Lemon, juice of 2 T Sugar The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Amanda's Angel Food Cake Categories: Penndutch, Cakes Servings: 1 11 ea Egg white 1 1/2 c Sugar 1 c Flour 1 t Cream of tartar 1/8 t Salt 1 t Vanilla Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Anise Cookies Categories: Penndutch, Cookies Servings: 1 6 ea Egg, separated 1 c Powdered sugar 1 c Flour, sifted 3 t Anise seed Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Dumplings (Eb'l Dumpling) Categories: Penndutch, Fruits Servings: 1 2 c Flour 4 t Baking powder 1 t Salt 4 T Shortening 1 c Milk 6 ea Apple 1 x Sugar 1 t Cinnamon Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Fritters (Ob'l Puffers) Categories: Penndutch, Brunch Servings: 1 1 c Flour 1 1/2 t Baking powder 3 T Powdered sugar 1/4 t Salt 1/3 c Milk 1 ea Egg, well beaten 2 ea Med Apple, sour, thinly slic Sift the dry ingredients into a bowl. Beat the egg and add the milk and stir into the dry ingredients. Mix well. Add the sliced apples. Drop batter by spoonfuls into hot fat and fry. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Meringue Categories: Penndutch, Fruits Servings: 1 2 c Apple, stewed, hot 1/4 c Sugar 3 ea Egg, separated 2 T Butter 1/2 t Nutmeg 1/2 t Cinnamon 1 T Lemon juice 1/4 c Powdered sugar 1 t Vanilla Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Pot Pie Categories: Penndutch, Pies Servings: 1 6 ea Apple, baking 1/4 lb Lard 4 c Flour 1/4 t Salt 1 t Cinnamon 1/8 lb Butter 1 x Water Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Strudel (Apfelstrudel) Categories: Penndutch, Breads, Fruits Servings: 1 2 1/2 c Flour 1 t Salt 2 T Shortening 2 ea Egg, slightly beaten 1/2 c Water, warm 5 c Apple, sliced 1 c Brown sugar 1/2 c Raisins 1/2 c Nuts, chopped 3 T Butter, melted 1/2 t Cinnamon 1 ea Lemon, grated rind of Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apples and Buttons (Schnitz un Knepp) Categories: Penndutch, Ham Servings: 1 3 lb Ham 1 qt Apple, dried 2 T Brown sugar 2 c Flour 1 x Milk 4 t Baking powder 1/4 t Pepper 1 ea Egg, well beaten 3 T Butter, melted 1 t Salt *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Pick over and wash dried apples. Cover with water and let soak over night or for a number of hours. In the morning, cover ham with cold water and let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Make dumplings by sifting together the flour, salt, pepper and baking powder. Stir in the beaten egg, milk (enough to make fairly moist, stiff batter), and melted butter. Drop the batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight and cook dumplings for 15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Cake (Ob'l Dunkes Kucka) Categories: Penndutch, Cakes Servings: 1 1 c Applesauce, unsweetened 1/2 c Butter 1 c Brown sugar, light 1 t Soda 1 t Cinnamon 2 c Flour 1/2 t Cloves 1/2 t Nutmeg 1 c Raisins 1/4 t Salt Mix butter, sugar, salt and spices. Add flour and applesauce in which soda has been dissolved. Add the raisins. Pour into an oblong, well-greased pan and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apricot Wine Categories: Penndutch, Drink/alcoh Servings: 1 1 lb Apricot, dried 4 qt Water, warm 6 1/2 c Sugar 2 1/4 c Brown sugar 1 1/2 c Raisins 1 T Ginger 2 ea Lemon, thinly sliced 2 ea Orange, thinly sliced 1/2 c Yeast Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aunt Hannah's Lebkuchen Categories: Penndutch, Cakes Servings: 1 4 ea Egg 1 lb Brown sugar 1 1/2 c Flour 1 t Baking powder 1 t Cinnamon 1/2 t Cloves 3/4 c Raisins 3/4 c Nuts, chopped 3/4 c Wine 1 x *or: 3/4 c Coffee Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Ham Categories: Penndutch, Ham Servings: 1 10 lb Ham 1 c Brown sugar 1/4 c Flour 1 t Mustard, dry 1/4 c Maple syrup 3 T Water 1 ea Cloves Note: This recipe assumes using an uncooked ham. Omit boiling the ham altogether if using a pre-cooked ham. Wash ham and cover with boiling water and let cook on top of stove for 4 hours. Let ham stand in liquid over night. Next day remove the fatty rind, make gashes across the surface of ham and stick in whole cloves. Make a paste of the sugar, flour and mustard by adding the syrup and water. Use water in which ham was cooked if available. Spread over ham and place in roasting pan. Bake uncovered at 400-F for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Spare Ribs and Sauerkraut Categories: Penndutch, Pork Servings: 1 1 x Spare ribs 1 x Sauerkraut 2 c Flour 1 ea Egg, beaten 1 t Baking powder 1 c Milk Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Stuffed Potatoes Categories: Penndutch, Vegetables Servings: 1 3 ea Potato 1 T Butter 1 T Cream 1 x *or: 1 T Milk 1/2 t Salt 1/8 t Pepper 1 ea Egg white, stiffly beaten Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Soup Categories: Penndutch, Soup/stews Servings: 1 1 1/2 lb Beans, soup 2 c Celery, diced 1/2 c Onion, chopped 1 c Tomato, strained 2 t Parsley, minced 1/2 c Potato, diced 1 x Salt & pepper Soak beans overnight in water to cover. In morning, drain off the water, add fresh water and cook until almost soft. Wash ham and cover with cold water and boil until tender. Skim fat from the broth and add the beans and other ingredients and cook until potatoes are soft. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Berks County Potato Custard Pie Categories: Penndutch, Pies Servings: 1 1 ea Med Potato 2 T Butter 3/4 c Sugar 2 ea Egg yolk 2 ea Egg white 1/2 ea Lemon, juice of 1/2 ea Lemon, grated rind of 1/2 c Milk 1 x *pastry Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Berks County Potato Dumplings Categories: Penndutch, Misc/food Servings: 1 6 ea Potato 10 ea Sl Bread 1 ea Onion, grated 2 ea Egg, well beaten 1 t Parsley, minced 1 x Salt & pepper Grate the potatoes. Soak bread in cold water and squeeze out as much of the water as possible. Mix together the bread, salt, pepper, grated onion and parsley. Add the grated potatoes and eggs and mix well. Form into balls, roll in flour gently, drop into boiling salted water, and cook in a covered pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed chicken or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Walnut Cookies Categories: Penndutch, Cookies Servings: 1 2 c Brown sugar 4 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 t Baking powder 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blitzkuchen Categories: Penndutch, Cakes Servings: 1 4 T Butter 10 T Sugar 2 ea Egg, beaten 1 1/3 c Flour, sifted 1 1/2 t Baking powder 1/4 t Salt 1/2 c Milk 1 t Vanilla 1/2 t Cinnamon 1/4 c Walnuts, chopped 4 T Sugar Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift the flour, salt and baking powder and add alternately with the milk to the first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boiled Icing Categories: Penndutch, Cakes, Frostings Servings: 1 1 c Sugar 4 T Water, cold 1 ea Egg white, beaten 1 t Vanilla Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brandied Peaches Categories: Penndutch, Can/preserv Servings: 1 1 ea Peach 1 qt Brandy 1 x Sugar Skin peaches by pouring boiling water over a few at a time and allowing to stand a few minutes. Then dip in cold water and skins will rub off. After peaches have been skinned, measure them and use one half of their weight in sugar. Have a large, clean, covered stone crock and put in a layer of peaches and a layer of sugar until all ingredients are used. Pour the brandy over the layers. Cover the crock with a heavy piece of white muslin before placing on the top of the crock. Set aside in a cool place and allow peaches to stand 2 to 3 months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bread Pudding Categories: Penndutch, Puddings Servings: 1 1 qt Cake 1 x *or: 1 qt Bread, stale 2 c Milk 1/2 c Sugar 2 ea Egg, well beaten 1/4 c Raisins 1/4 t Nutmeg Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish. Arrange bread or cake in dish and pour liquid over it. Let stand until bread has been thoroughly soaked. Add the raisins and bake at 350-F for 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bread Stuffing (for poultry) Categories: Penndutch, Stuffings Servings: 1 1 qt Bread 1 x Water 1 t Salt 1/8 t Pepper 1/4 t Poultry seasoning 1 t Parsley, chopped 1/2 t Onion, minced 2 T Butter, melted 1 ea Egg, slightly beaten 1 x Giblets Soak the bread in cold water and squeeze dry. Add seasoning ingredients and melted butter and mix thoroughly. Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine. Use for stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Breaded Veal Cutlet (WeinerSchnitzel) Categories: Penndutch, Veal Servings: 1 2 lb Veal steak 1 x Salt & pepper 1 x Crackers, crushed 1 x *or: 1 x Bread crumbs 1 ea Egg, beaten 1 x Lemon juice 1 x Egg, fried Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brisket of Beef with Sauerkraut and Dumplings Categories: Penndutch, Beef Servings: 1 3 lb Beef brisket 1 1/2 qt Sauerkraut 1 ea Onion, sliced 2 T Shortening 1 x Salt & pepper 1 x *dumpling dough Melt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown Betty Pudding Categories: Penndutch, Puddings Servings: 1 4 c Apple, sliced 2 c Bread, cubed 3/4 c Brown sugar 2 t Butter 1/8 t Cinnamon 1/4 c Water, hot Slice the pared apples very fine. Brush a pudding pan with butter, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350-F for 30 minutes or more. Remove cover and brown. Serve with a hard or lemon sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown Flour Soup (Braune Mehlsuppe) Categories: Penndutch, Soup/stews Servings: 1 1/4 c Butter 10 T Flour 5 c Soup stock 1 x Salt & pepper 1 x Cheese, grated Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Pudding Sauce Categories: Penndutch, Puddings, Sauces Servings: 1 1 c Brown sugar 1 ea Egg, slightly beaten 1 t Vanilla Beat all together until creamy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buckwheat Scrapple Categories: Penndutch, Pork Servings: 1 1/2 ea Hog's head 1 ea Liver 1 ea Heart 1 ea Sweetbreads 1 x Corn meal, yellow 1 x Buckwheat flour 1 x Salt & pepper 1 x Sage, powdered 1 x Mace Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butter Semmels (A Moravian "companies" delicacy) Categories: Penndutch, Rolls Servings: 1 2 c Milk, scalded 6 c Flour 1/2 t Salt 1 c Sugar 2 ea Egg, well beaten 1/2 c Butter 1/2 c Potato, mashed 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 1/4 c Powdered sugar 2 T Butter, melted This batter must be made in the early evening and set to rise in a warm place until morning. Mix together the dissolved yeast cake, mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk, add the butter and stir until melted. When cool add the eggs, 1/2 cup of sugar, and salt and combine with the yeast mixture. Sift in the flour and knead thoroughly. Cover and let rise in a warm place until morning. Roll out to about 1/4 inch thick, brush the dough with melted butter and cut in 2 inch squares. Turn up the four corners toward the center. Place on a greased baking sheet about 2 inches apart and let rise until light. Bake at 450-F for 20 minutes. Remove from oven, brush with melted butter, and sprinkle with powdered sugar. Serve hot with plenty of coffee. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Penndutch, Candies Servings: 1 2 c Sugar 1/4 c Butter 4 T Water 1 T Vinegar Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage-Filled Peppers Categories: Penndutch, Can/preserv Servings: 1 6 ea Bell pepper, red 1/2 ea Cabbage 1/2 t Salt 2 c Vinegar 1 T Mustard seed, yellow Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. They may be kept for several months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cake and Wine Pudding (Kucha un Wei) Categories: Penndutch, Puddings Servings: 1 1 x Macaroons 1 x Sponge cake 1 x *or: 1 x Lady fingers 1 pt Wine 1 t Cornstarch 3 ea Egg yolk 3 t Sugar 3 ea Egg white 1/2 c Nuts, chopped Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Candied Sweet Potatoes Categories: Penndutch, Vegetables Servings: 1 6 ea Sweet potato 1 1/2 c Brown sugar 1 1/2 c Water, cold 1/4 t Salt Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet and add the remaining ingredients. Cover and bake at 350-F for 40 minutes. Uncover and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Cake Categories: Penndutch, Cakes Servings: 1 1 c Sugar 2 T Flour 1 lb Cream cheese 4 ea Egg 1 c Half & half 1 t Vanilla 1 x *pastry Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400-F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chestnut Stuffing for Poultry Categories: Penndutch, Stuffings Servings: 1 1 qt Chestnuts 1 pt Bread crumbs 1/4 c Shortening ** 1 t Salt 1 ea Egg, well beaten 1/4 c Celery, chopped 2 t Poultry seasoning ** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chow Chow Categories: Penndutch, Can/preserv Servings: 1 1/4 ea Tomato, green 1/4 ea String beans 3 c Lima beans 3 c Corn 5 ea Bell pepper, green 1 qt Onion 1 ea Cauliflower, large 2 c Sugar 3 qt Cider vinegar 1/2 c Salt 2 T Celery seed 2 T Mustard seed 1/2 lb Mustard, dry 1 T Turmeric Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Christmas Bisquits Categories: Penndutch, Cookies Servings: 1 1 lb Butter 1 lb Sugar 4 ea Egg 1 c Sour cream 1 t Soda 1 x Flour Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Buns (The Famous Dutch Sticky Buns) Categories: Penndutch, Breads Servings: 1 1 c Milk, scalded 1/2 c Raisins, chopped 2 T Currants 1/2 t Cinnamon 1 x Brown sugar 2 T Citron, finely chopped 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 3 c Flour 1/2 t Salt 3 T Butter Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Cake Categories: Penndutch, Cakes Servings: 1 1/2 c Butter 1 c Sugar 2 ea Egg, separated 1/2 c Milk 1 1/2 c Flour, cake 1 1/2 t Baking powder 1/4 t Salt 2 t Cinnamon Cream butter and sugar well, then add the beaten egg yolks and beat well. Add the milk. Sift the dry ingredients together and add to mixture. Fold in the stiffly beaten egg whites. Pour into well-greased layer cake pans and bake at 375-F for 20 minutes. When cool, ice with favorite frosting. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Crisps Categories: Penndutch, Cookies Servings: 1 1/3 c Butter 2/3 c Sugar 1/3 c Milk 1/2 c Flour 1 t Baking powder 1 t Cinnamon Cream the butter and sugar together. Sift the dry ingredients and add alternately with the milk, using more flour if necessary to make a stiff dough. Roll on a floured board and cut in 2 inch squares. Bake on greased cookie sheets at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Custard Pie Categories: Penndutch, Pies Servings: 1 3 ea Egg yolk 2 c Sugar 1 qt Milk 4 T Flour 1 t Vanilla 1 ea Cocoanut, grated 3 ea Egg white, beaten 1 x *pastry To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coffee Cake (Kaffee Kuchen) Categories: Penndutch, Breads Servings: 1 1/2 c Butter 1 ea Egg, separated 1 c Sugar 2 c Milk 6 1/2 c Flour 1 c Yeast 1 x *dissolved in: 1/3 c Water, lukewarm 1 x Butter, melted 1 x Brown sugar Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Soup Categories: Penndutch, Soup/stews Servings: 1 12 ea Corn 4 ea Egg, hard boiled 1/2 c Butter 1 T Flour 1 t Parsley, minced Grate the corn off six ears. Cover this with cold water and bring to a boil cooking about 3/4 hour. Cut the corn from the other six ears and combine with the grated corn. Mash the egg yolks and mix with the flour and butter. Slowly add the water in which the cobs have cooked and mix well. Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency. Bring to a boil and cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cornmeal Mush Categories: Penndutch, Misc/food Servings: 1 1 c Cornmeal 2 qt Water, boiling 1 t Salt Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese (Helen's smierkase) Categories: Penndutch, Eggs/cheese Servings: 1 1 qt Milk, sour 1 x Water 1 x Cream 1 x *or: 1 x Sour cream Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cottage Pudding Categories: Penndutch, Puddings Servings: 1 1 c Sugar 1/2 c Butter 1 ea Egg 1 c Milk 2 1/2 c Flour 4 t Baking powder 1/4 t Salt Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Molasses Pie Categories: Penndutch, Pies Servings: 1 3/4 c Flour 1/2 c Sugar 1 T Butter 1/4 c Molasses 1/4 c Water, boiling 1/4 t Baking soda 1 x *pastry Mix the first 3 ingredients together, using the hands, and pinching mixture until very fine. Add the water to the molasses and soda and beat until this is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan is preferable) and taking a spoon, mix the above crumbs well into the molasses filling. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Dressing for Cucumbers Categories: Penndutch, Dressings, Salads Servings: 1 1 ea Cucumber 1/2 c Sour cream 1 T Vinegar 1 x Paprika 1 x Salt Pare cucumber and slice very thin, place in bowl, add salt and place in the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold water, pressing the cucumber slices between the hands each time to remove all salt. After the last rinsing, add the following dressing: Combine the sour cream with the vinegar and paprika; mix well. If desired, chopped chives or sliced onions may be added. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamed Spinach Categories: Penndutch, Vegetables Servings: 1 1/4 ea Spinach 1/2 t Salt 1 ds Pepper 1/8 t Nutmeg 1 T Butter 2 t Flour 3/4 c Milk Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crisp Cookies Categories: Penndutch, Cookies Servings: 1 1 c Butter or other shortening 2 c Sugar 3 ea Egg, well beaten 1/2 c Milk 1/2 t Salt 4 c Flour 2 t Baking powder 1 t Cinnamon 1 t Nutmeg Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crumb Cake (Krum Kuchen) Categories: Penndutch, Cakes Servings: 1 1 c Butter or other shortening 2 c Sugar 4 t Baking powder 4 ea Egg, separated 1 c Milk 4 c Flour 1 x Butter, melted 1 x Cinnamon Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Pickle Categories: Penndutch, Can/preserv Servings: 1 24 ea Cucumber 1 qt Onion 1 c Salt 1/2 pt Olive oil 3 T Pepper 1/4 lb Mustard, dry 3 pt Cider vinegar Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Rings Categories: Penndutch, Can/preserv Servings: 1 6 ea Pickles, sour 2 c Sugar 1/2 t Cloves, whole 1 ea Cinnamon Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars and seal. Keep in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cup Cheese Categories: Penndutch, Eggs/cheese Servings: 1 1 x Thick milk ** 1 pn Salt 1 t Baking soda 1 c Cream 1/2 lb Butter 1 x Egg ** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Currant Cakes (Old-Fashioned Christmas Drop Cakes) Categories: Penndutch, Cookies Servings: 1 1 lb Sugar 1 lb Butter 6 ea Egg 3/4 lb Flour 1/4 t Salt 1/2 lb Currants 1 ea Lemon, juice of 1 ea Lemon, rind of Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cut (Schnitzel) Beans Categories: Penndutch, Vegetables Servings: 1 1 1/2 qt String beans 2 T Bacon, smoked, diced 1 T Butter 3 ea Onion, sliced 4 ea Med Tomato, chopped 1 t Salt 1 ds Red pepper 1 c Water, hot Cut string beans in small pieces. Fry the bacon until crisp and brown, add the other ingredients and simmer for 1 hour. Add the hot water and continue cooking 2 hours longer, adding more water if necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dandelion and Lettuce Salad Categories: Penndutch, Salads Servings: 1 1 ea Lettuce 1 pt Dandelion 4 ea Sm Onion 1/2 ea Bell pepper, green 2 ea Med Tomato 2 ea Egg, hard boiled, sliced 1/3 lb Swiss cheese 1 x Salt & pepper 3 T Olive oil 4 T Vinegar Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dandelion Salad Categories: Penndutch, Salads Servings: 1 1/2 c Cream 2 ea Egg 1 T Sugar 1 t Salt 4 T Vinegar 1/4 c Butter 1 x Paprika 1 x Pepper 4 ea Sl Bacon, thick 1 x Dandelion Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use dandelion after it has begun to flower, for then it is apt to be bitter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Date Pudding Categories: Penndutch, Puddings Servings: 1 2 ea Egg, well beaten 1 c Brown sugar 1 c Dates, chopped 1 t Baking powder 2 T Flour 1 c Nuts, chopped Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Delicious Fudge Categories: Penndutch, Candies Servings: 1 1 c Brown sugar 1 c Sugar 2/3 c Milk, condensed 2 ea Chocolate, unsweetened, squa 2 T Butter 2 T Corn syrup 1 t Vanilla 1 c Nuts, chopped Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Delicious Nut Cookies Categories: Penndutch, Cookies Servings: 1 1 c Butter 1 1/2 c Sugar 3 ea Egg 1 t Soda 1 x *dissolved in: 1 1/2 T Water, hot 3 1/4 c Flour 1/2 t Salt 1 t Cinnamon 1/2 c Raisins, chopped 1 c Walnuts 1/2 c Currants Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350-F about 15 minutes. Other nuts may be substituted for the walnuts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devilled Crabs Categories: Penndutch, Appetizers Servings: 1 12 ea Crabs 1 c Cream 2 T Flour 1/4 t Mace 1 T Butter 1 t Parsley, minced 1 t Worcestershire sauce 4 ea Egg, hard boiled, mashed 1 x Salt & pepper 1 x Bread crumbs Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition) Categories: Penndutch, Cakes Servings: 1 2 c Milk 1 c Yeast 1 x *dissolved in: 1 c Water, warm 1 c Sugar 1/4 t Salt 6 c Flour 3 ea Egg, well beaten 1/2 t Nutmeg 1/4 c Butter, melted Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dumplings #1 Categories: Penndutch, Misc/food Servings: 1 2 c Flour 1 T Butter 1 1/4 t Baking powder 3/4 t Salt 1 x Milk Sift the flour, baking powder and salt into a bowl. Add the butter and work in with pastry blender or finger tips. Add sufficient milk to make a stiff batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut in small squares and drop in hot liquid and cook for 20 or 25 minutes. Cooking utensil must always have a tight fitting cover or else dumplings will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dumplings #2 Categories: Penndutch, Misc/food Servings: 1 2 c Flour 1 t Salt 4 t Baking powder 1/4 t Pepper 1 ea Egg 3 T Butter, melted 1 x Milk Sift together the dry ingredients. Add well-beaten egg, the melted butter, and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into boiling liquid. Cover very closely and cook for 18 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Apies Cake Categories: Penndutch, Cookies Servings: 1 3 T Shortening 1 c Sugar 1 1/2 c Flour 1 t Baking soda 1/4 c Milk, sour Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400-F for 10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Apple Tart Categories: Penndutch, Pies Servings: 1 1 x *pastry 5 ea Apple 1 T Flour 1 c Sugar 1/4 t Nutmeg 2 t Butter Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Cheese Spread Categories: Penndutch, Eggs/cheese Servings: 1 1 c Cheese 1 x Milk 1 x Cream 1 x Salt & pepper A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Pancake Categories: Penndutch, Brunch Servings: 1 3 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 c Milk Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Pot Pie Categories: Penndutch, Casseroles Servings: 1 3 ea Egg 1 T Butter, melted 1/2 c Milk 1/2 c Cream 1 t Soda 3 c Flour 1/2 t Salt 1 x Potato 1 x Parsley, minced 1 x Butter Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Schnecken Categories: Penndutch, Breads Servings: 1 1 c Yeast 1 x *dissolved in: 1 c Water, warm 5 T Sugar 1/2 t Salt 2 c Milk, warm 2 ea Egg, well beaten 1/2 c Butter, melted 1 x Flour 1 x *topping: 4 T Sugar 4 T Butter 1 1/2 t Cinnamon Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Slaw Categories: Penndutch, Vegetables Servings: 1 1 x Cabbage 1 ea Egg 1/4 c Vinegar 1 T Sugar 1 t Salt 1 ds Pepper Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dutch Stewed Potatoes Categories: Penndutch, Vegetables Servings: 1 2 c Potato, raw, diced 1 T Butter 1/2 t Salt 1 ds Pepper 1 t Parsley, minced 1 ea Onion, sliced 2 t Flour Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easter Egg Nog Categories: Penndutch, Drink/alcoh Servings: 1 1 1/2 qt Whipping cream 6 ea Egg, separated 1 c Sugar 1 x Brandy Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Egg Bread (Hootsla) Categories: Penndutch, Brunch Servings: 1 1/2 ea Bread, day old 1/2 c Butter 3 ea Egg, well beaten 1/2 c Milk 1 x Salt & pepper Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Egg Croquettes Categories: Penndutch, Eggs/cheese Servings: 1 4 ea Egg, hard boiled, chopped 1 T Butter 1 T Flour 3/4 c Milk 1/2 t Salt 1 ds Paprika 1 x Cracker crumbs 1 ea Egg, beaten 1 x Oil Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggless Corn Muffins Categories: Penndutch, Muffins Servings: 1 1 c Cornmeal 1/2 c Flour 1/4 c Sugar 1 t Salt 2 t Baking powder 1 c Milk 2 T Shortening, melted Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fastnacht Potato Cake Categories: Penndutch, Breads Servings: 1 2 ea Potato 2 ea Egg 1 c Sugar 1 t Salt 1/4 t Nutmeg 1/2 c Lard 1 x *or: 1/2 c Other shortening 1 c Yeast 1 x *dissolved in: 1/2 c Water, warm 1 x Flour Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filled Peppers with Meat Categories: Penndutch, Beef Servings: 1 1 1/2 lb Beef, ground 3 T Rice, uncooked 1 c Corn flakes 2 ea Egg, well beaten 1/2 t Salt 6 ea Bell pepper, green 1 ea Tomato soup, can Note: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flash un Kas Categories: Penndutch, Appetizers Servings: 1 2 c Flour 1/2 lb Butter 1/2 lb Cream cheese 1 x *fillings: 2 oz Goose liver paste 1 t Worcestershire sauce 1 t Steak sauce 1 x *or: 2 oz Ham, ground 1 t Steak sauce 1 t Catsup 1 x *or: 1 x Anchovy paste 1 x *or: 1 x Caviar Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frau Moyer's Cheese Custard Categories: Penndutch, Puddings Servings: 1 1 qt Milk 1/2 c Sugar, pulverized 5 ea Egg, separated 1 c Cream 1/4 c Butter, melted 1/4 t Nutmeg, grated 1 x *pastry Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450-F, on the bottom of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Mush Categories: Penndutch, Misc/food Servings: 1 1 x *cornmeal mush 1 x Oil 1 x Flour Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand until cold and solid. Cut in thick slices, dip in flour, and fry on both sides on a well-buttered hot griddle until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Pudding Categories: Penndutch, Puddings Servings: 1 1 c Raisins 1 c Suet, chopped 1 c Molasses 1 c Milk 1 t Salt 1 t Soda 1 x *dissolved in: 1/4 c Water, boiling 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/4 t Cloves 1 x Flour Combine and mix all the ingredients above, adding the dissolved soda last. Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve with Brown Sugar Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Bread Categories: Penndutch, Breads Servings: 1 1/2 c Butter 3/4 c Sugar 1 c Yeast 1 x *dissolved in: 1/4 c Water, lukewarm 1 c Milk, scalded 2 ea Egg, well beaten 2 1/2 c Flour, bread 1 x *to: 3 c Flour, bread 1 1/4 c Bread crumbs, soft 3 T Brown sugar, light 1 t Cinnamon 1/4 t Salt 2 T Butter, melted Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Noodle Ring with Cheese Sauce Categories: Penndutch, Pasta, Eggs/cheese Servings: 1 1 c *noodles 3 c Water, boiling 1 x Salt 3 T Butter 3 T Flour 1/2 t Salt 1/2 t Paprika 1 1/2 c Milk 2 ea Egg, well beaten 1/4 lb Cheese, american swiss Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Soup Balls Categories: Penndutch, Soup/stews Servings: 1 3 lb Soup meat 2 qt Water 4 ea Egg 1 c Flour 2 T Butter 1/2 t Salt 1/2 c Milk Add the water to the soup meat, season to taste and cook slowly for several hours. A half hour before serving time, make soup balls as follows: combine the salt and flour and work in the butter. Beat the eggs and add to flour. Stir in the milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Strickle Sheets Categories: Penndutch, Breads Servings: 1 2 c Sugar 4 ea Egg, well beaten 4 T Butter 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 4 c Milk 1 t Salt 1 x Flour Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Vegetable Soup Categories: Penndutch, Soup/stews Servings: 1 1 ea Soup bone 1 pt Tomato 1 pt Lima beans 1 pt Corn, grated 2 c Cabbage, chopped 1 ea Turnip, diced 1 ea Carrot, diced 1 ea Onion, sliced 1 t Flour 1/2 c Milk 1 x Salt & pepper 1 x Water, cold Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Giblet Gravy (for poultry) Categories: Penndutch, Sauces Servings: 1 1 x Liver 1 x Gizzard 1 x Heart 1 x Water 1 x Flour 1 x Salt & pepper *** My notes: This is the way I've always made giblet gravy, except that I add chopped celery and onion, the neck, and some poultry seasoning, salt, and pepper while boiling the giblets. I usually add a little Kitchen Bouquet at the end to brown the gravy, also. Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender. Drain off the water and save. Chop the giblets fine. Pour off most of the fat in which the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet water adding enough water to make 3 cups. Pour slowly into the browned flour, stirring constantly until mixture thickens. Add giblets and cook for a few minutes. Season with salt and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Cakes Categories: Penndutch, Muffins Servings: 1 1 c Shortening 1 c Brown sugar 2 ea Egg, well beaten 1 c Molasses 4 c Flour 1 t Soda 1 T Water, boiling 1 t Ginger 1 pn Salt Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Tomatoes Categories: Penndutch, Can/preserv Servings: 1 6 lb Tomato, green 2 lb Tomato 5 lb Sugar 3 ea Lemon, sliced 1 t Cloves, whole 3 pn Ginger root Scald and peel the green and red tomatoes and cut in quarters. Add the sugar and spices and the sliced lemons. Bring to a boil and then reduce heat and cook slowly until mixture is thick. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread Categories: Penndutch, Cakes Servings: 1 1 c Brown sugar 1/4 c Butter, melted 1/2 c Milk, sour 2 c Flour 1 ea Egg, well beaten 2 t Ginger 1/2 t Salt 1 1/2 t Soda Mix the butter and sugar together and add the egg. Sift the dry ingredients together and add alternately with the milk. Beat vigorously for 2 minutes. Pour into a shallow, buttered baking and bake at 350-F for 30 minutes. Serve hot or cold, plain, with whipped cream, or with Cream Filling for Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gold Cake (Gelb Kuchen) Categories: Penndutch, Cakes Servings: 1 6 ea Egg white 3 ea Egg yolk 3/4 c Sugar, fine granulated 1/2 c Flour, pastry 1/2 t Cream of tartar 1/2 t Vanilla Sift the flour 3 times. Beat the yolks of the eggs until light, add the sugar which has been sifted several times and beat with eggs until mixture is creamy. Beat the whites of eggs until stiff adding the cream of tartar when partly beaten. Combine the egg mixtures and fold in gently the sifted flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan which has been sprinkled lightly with flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grossmutter's Pound Cake Categories: Penndutch, Cakes Servings: 1 1 lb Sugar 1 lb Flour 1 lb Butter 10 ea Egg 1/2 t Nutmeg 1 x Brandy Work butter and sugar together until very creamy. Add eggs, one at a time, alternately with the flour. Each egg should be worked in for at least 5 minutes. Work this way for 1 hour. Should there be any flour left, add it to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very deep pan, lined on sides and bottom with greased paper. Bake at 325-F on small stand in lower part of oven for 2 hours. If coal stove is used, watch the fire very carefully. The oven temperature must not rise or fall suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham with Green String Beans (Speck und Beans) Categories: Penndutch, Ham Servings: 1 3 lb Ham, smoked 1 x Water 1 qt String beans 5 ea Med Potato 1 x Salt & pepper *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Cover the piece of ham with cold water and set over a low flame to cook for 3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes. Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste. Serve hot, providing vinegar for those who like the dish strongly flavored. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Steak Categories: Penndutch, Beef Servings: 1 1 lb Beef, ground 1 ea Egg, well beaten 1/2 t Salt 1 ds Pepper 1 ea Onion, minced 1/4 c Bread crumbs Mix in order given and shape into round cakes. Fry in butter until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hasen Pfeffer Categories: Penndutch, Game Servings: 1 1 lb Rabbit, deboned 1 x Vinegar 1 x Water 1 ea Onion, sliced 1 x Salt & pepper 1 ea Cloves 1 ea Bay leaf 1 x Butter 1 c Sour cream The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes). Just before serving, stir 1 cup of thick sour cream into the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hashed Brown Potatoes Categories: Penndutch, Vegetables Servings: 1 1 lb Salt pork, diced 2 c Potato, boiled, cold 1/8 t Pepper 1 x Salt Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hollandaise Sauce Categories: Penndutch, Sauces Servings: 1 1/2 c Butter 1 T Lemon juice 2 ea Egg yolk 1/4 t Salt 1 ds Pepper 1/3 c Water, boiling Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boilig water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home Baked Beans Categories: Penndutch, Vegetables Servings: 1 1 pt Navy beans 1/4 lb Salt pork 1 t Mustard, dry 1 1/2 t Salt 1 T Molasses 1/2 c Water, boiling 1 1/2 T Sugar Cover beans with cold water and soak over night. Change the water and cook at slightly below boiling point until skins burst. To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked. Drain off the water and add the salt pork which has been cut into strips. Put in bean pot, having some of the salt pork slices on top. Mix the mustard, sugar, salt, and molasses together and add to the beans. Add the boiling water. Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Bisquits Categories: Penndutch, Rolls Servings: 1 6 c Flour 4 t Baking powder 1 t Salt 2 c Sour cream Sift flour, salt and baking powder. Gradually add the cream, working as little as possible. Turn out on floured board and press out with the hands. Do not roll. Cut with biscuit cutter and bake at 400-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Horseradish Sauce Categories: Penndutch, Sauces Servings: 1 1/2 c Horseradish, grated 1/4 c Cream 1 x *or: 1/4 c Milk 1 t Flour 1 ea Egg yolk 1 T Butter 1/8 t Pepper 1 x Paprika Put the grated horseradish into a small earthen cooking vessel; add the flour, salt, paprika and butter; pour in the cream and let cook until thick and smooth. Keep stirring constantly. Move to the back of the stove and add the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This sauce may be eaten as a relish with hot roast or boiled beef. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Salad Dressing Categories: Penndutch, Dressings, Salads Servings: 1 1 T Fat 1 x *or: 1 T Butter 1 t Flour 2 t Sugar 1/2 t Mustard, dry 1/8 t Pepper 1/2 t Salt 1/2 c Vinegar 1 ea Egg yolk Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Indian Muffins Categories: Penndutch, Muffins Servings: 1 1 ea Egg, beaten 1 c Milk 1 t Shortening, melted 2 T Cornmeal, heaping 1 1/2 c Flour 2 t Baking powder Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jellied Veal Loaf Categories: Penndutch, Veal Servings: 1 3 lb Veal 1 ea Onion, chopped 2 ea Celery, chopped 1 T Butter 1 x Salt & pepper 1 T Gelatin 1/2 c Water, cold Cut veal in pieces, add the onion, celery, butter and seasoning to taste. Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes. Grind the veal. Strain the stock and dissolve the gelatin in the hot stock. Add ground veal and mix well. Pour into loaf pans to jell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kassler Ripschen and Sauerkraut Categories: Penndutch, Pork Servings: 1 1 x Pork loin, smoked 1 x Water 1 x Sauerkraut Use young pork loins which have been cured and smoked over a fire made of sawdust and hickory wood. Add sufficient water to keep meat from burning and cook over a low flame for 45 minutes. Add sauerkraut and continue cooking for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kettle Roast Categories: Penndutch, Beef Servings: 1 5 lb Rump roast 1/4 c Bacon drippings 1 x *or: 1/4 c Shortening 1 x Ginger 1 x Salt & pepper 2 ea Bay leaf 5 ea Cloves 1 ea Sm Onion 1 c Water Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Knabrus Categories: Penndutch, Vegetables Servings: 1 1 x Onion 1 x Cabbage, finely cut 1 x Salt & pepper 2 T Butter Butter a large cooking kettle well and fill with alternate layers of cabbage and sliced onions. Cover kettle and place over low flame and steam until vegetables are tender. Season with salt and pepper and butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kraut un Chops Categories: Penndutch, Pork Servings: 1 1 qt Sauerkraut 8 ea Pork chop Cover sauerkraut with water and allow to simmer for 45 minutes. Fry the chops until tender and golden brown. Add the sauerkraut and continue cooking until the kraut has absorbed the pork drippings and is brown. Serve with mashed potatoes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lancaster County Lima Beans Categories: Penndutch, Vegetables Servings: 1 1 lb Lima beans 4 ea Potato, diced 2 c Milk 2 T Butter 1 x Salt & pepper Boil the beans until nearly soft, then add the 4 (or 5) potatoes and continue cooking until both are soft. Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve. This makes a very good dish and the cost is low. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebanon County Peach Cake Categories: Penndutch, Cakes Servings: 1 1/4 c Shortening 1 ea Egg 2 T Sugar 2 c Flour 3 t Baking powder 1/2 t Salt 1 c Milk 1 x *topping: 1 x Sugar 1/4 t Cinnamon 1 x Peaches, fresh Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have been mixed together. Mix thoroughly. Pour into a well-greased oblong pan and cover with peeled peach halves. Sprinkle with sugar and cinnamon and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebanon County Rhubarb Jam Categories: Penndutch, Can/preserv Servings: 1 2 1/2 lb Rhubarb 1 1/2 lb Sugar 1/2 c Water 2 ea Orange, rind & juice of Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lehigh County Oatmeal Cookies Categories: Penndutch, Cookies Servings: 1 3 T Butter, melted 1/2 c Sugar 1/4 t Salt 1 1/2 c Quaker oats 1/2 t Baking powder 1 ea Egg, well beaten 1/2 t Almond extract Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes. Remove from pan while warm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sauce Categories: Penndutch, Puddings, Sauces Servings: 1 3 T Sugar 1 T Cornstarch 1 T Lemon juice 1/2 ea Lemon, grated rind of 1/4 t Salt 1 t Butter 1 c Water, boiling Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sponge Categories: Penndutch, Pies Servings: 1 2 ea Egg, separated 1 c Sugar 1 c Milk 3 T Flour 1 ea Lemon, juice of 1 ea Lemon, rind of 1 T Butter, melted 1 pn Salt Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Liver Cakes Categories: Penndutch, Liver Servings: 1 1 lb Liver, ground 1 x Bacon, sliced 1 ea Sm Onion, finely chopped 1 T Flour 1 ea Egg, well beaten 1 x Salt & pepper To the ground liver add the egg, flour, onion, and salt & pepper. Mix well. Shape into round cakes and around each cake wrap a slice of bacon, fastening each with a toothpick. Put on hot skillet and fry until well done. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Liver Dumplings Categories: Penndutch, Liver, Misc/food Servings: 1 1 1/2 lb Liver 1 ea Onion, diced 1 T Butter 1 x *or: 1 T Other shortening 2 qt Bread crumbs 2 ea Egg, well beaten 1/2 c Flour 1 x Salt & pepper Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than 1/2 cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mayonnaise Dressing Categories: Penndutch, Dressings, Salads Servings: 1 2 ea Egg yolk, hard boiled 1 ea Egg yolk 1/2 t Mustard 1/2 t Salt 2 t Vinegar 1/2 ea Lemon, juice of 1/2 c Olive oil 1 x Paprika Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of mayonnaise is desired, continue to add oil, lemon juice and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meat and Cabbage (Old German Recipe) Categories: Penndutch, Beef Servings: 1 1 lb Beef, ground 1/3 c Rice, uncooked 2 T Butter 1 ea Onion, finely sliced 1 ea Egg, well beaten 1 c Tomato soup 1 ea Lemon, juice of 1 t Sugar 1 t Parsley, minced 1/2 c Celery, chopped 1 x Salt & pepper 6 ea Cabbage leaves Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mince Meat Categories: Penndutch, Can/preserv Servings: 1 4 lb Sugar 4 ea Calf tongue, boiled 2 1/2 lb Suet 2 lb Raisins 2 lb Currants 1/2 lb Citron, finely chopped 1/2 lb Orange rind, candied, finely 6 lb Apple, chopped 1 T Cloves 1 T Cinnamon 1 T Allspice 2 ea Nutmeg, grated 1/2 lb Almond, finely chopped 1 T Salt 4 ea Orange, rind & juice of 4 ea Lemon, rind & juice of 1/2 lb Lemon rind, candied, finely 1 qt Brandy 2 qt Whiskey Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, always bake between 2 crusts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Molasses Candy (Old-Fashioned pull taffy) Categories: Penndutch, Candies Servings: 1 2 c Molasses 1 c Brown sugar 2 T Butter 1/3 c Water 1 T Vinegar 1 pn Baking soda Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Molasses or Honey Doughnuts (Fastnacht Kucka) Categories: Penndutch, Cakes Servings: 1 6 T Molasses 1 x *or: 6 T Honey 1 1/2 qt Milk 4 qt Flour 2 c Yeast 1 x *dissolved in: 1/2 c Water, warm 1 c Butter 4 ea Egg, beaten Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour, making a smooth batter; add yeast & water mixture. Beat together well and allow to stand over night. Combine the butter and eggs, and cream well. Add the honey and a little of the flour. Beat well and add the remaining flour, leaving enough to dust bread board. Allow time for full rise and then roll and cut in form of doughnuts. Let rise again and fry in hot cooking oil or fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Molasses Shoo-Fly Cake Categories: Penndutch, Cakes Servings: 1 1 x *pastry 1 x *liquid: 1/2 c Molasses 1 ea Egg yolk, well beaten 1/2 T Soda 1 x *dissolved in: 3/4 c Water, boiling 1 x *crumbs: 3/4 c Flour 1/2 c Brown sugar 2 T Shortening 1/8 t Nutmeg 1/8 t Ginger 1/8 t Cloves 1/2 t Cinnamon 1/4 t Salt Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian Christmas Cookies Categories: Penndutch, Cookies Servings: 1 2 c Shortening 2 1/4 c Brown sugar 1 qt Molasses 8 c Flour 1 T Cloves 1 T Cinnamon 1 t Ginger 1/2 t Baking soda 1 x *dissolved in: 1 t Vinegar Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian Christmas Loaf Categories: Penndutch, Breads Servings: 1 3 c Milk 1 c Butter 1 c Sugar 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 6 c Flour 1 t Salt 1/2 lb Raisins, chopped 1/2 lb Currants 1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian Hickory Nut Cake Categories: Penndutch, Cakes Servings: 1 8 ea Egg 1 lb Sugar 1 c Butter 2 c Flour 1 pt Hickory nut, finely chopped 1 x *mixed in: 2 T Flour 1 ea Brandy Work together butter and sugar until very creamy. Then slowly work in one egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to each egg. Continue alternating the flour and eggs until all the eggs have been worked in. Then add the remaining flour and nuts; lastly, add a claret glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well buttered, placing dish on a small stand at bottom of oven. Test before removing from oven by sticking with toothpick. If it comes out sticky, cake is not done; if dry and clean, cake is finished. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian Mints Categories: Penndutch, Candies Servings: 1 3 c Powdered sugar 1 c Water, boiling 12 dr Peppermint oil 1 x *or: 12 dr Wintergreen oil Boil sugar and water until when dropped in cold water it forms a soft ball. Add the mint oil, remove from stove and beat until it thickens. Then drop from spoon in thin patties on buttered or oiled paper. If wintergreen is used, color with red or green junket or food coloring. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian Sand Tarts Categories: Penndutch, Cookies Servings: 1 2 c Butter 2 1/2 c Powdered sugar 5 ea Egg 4 c Flour 1 t Baking soda 1 x Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian Scotch Cakes Categories: Penndutch, Cookies Servings: 1 1 1/2 c Butter 1/2 c Sugar 4 c Flour 2 t Caraway seeds Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325-F about 15 minutes. When cold, cover with boiled icing and sprinkle with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moravian White Christmas Cookies Categories: Penndutch, Cookies Servings: 1 2 c Butter 3 c Sugar 5 ea Egg, well beaten 1 c Cream 1 t Soda 1 x *dissolved in: 1/4 c Water, boiling 4 c Flour Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moselem Springs Apple Butter (Lotwaerick) Categories: Penndutch, Can/preserv Servings: 1 4 qt Apple 2 qt Water 1 1/2 qt Cider 1 1/2 lb Sugar 1 t Cinnamon 1 t Allspice 1 t Cloves Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mustard Pickles Categories: Penndutch, Can/preserv Servings: 1 2 qt Tomato, green 2 qt Pickles, small sweet 2 qt Onion, small white 6 ea Bell pepper, green 2 ea Cauliflower 1 c Salt 3 qt Vinegar, white wine 1 c Flour 1 1/2 c Sugar 1/4 lb Mustard, dry 1 oz Celery seed 1/2 oz Turmeric Separate the cauliflower into flowerets, peel the onions and slice the peppers real fine, slice the tomatoes and combine all four ingredients. Cover with the salt and let stand over night. Drain, cover with boiling water and cook until vegetables are soft. Drain. Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together. Mix thoroughly. Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Neither Cake Nor Candy (Brownies) Categories: Penndutch, Brownies Servings: 1 1 1/2 ea Chocolate, unsweetened, squa 2 T Butter 1 c Sugar 2 ea Egg, well beaten 1/2 c Flour 1 t Vanilla 1/2 c Raisins, chopped 1/2 c Nuts, chopped Melt chocolate and butter together over hot water. Add the sugar and vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Noodles for Soup Categories: Penndutch, Soup/stews, Pasta Servings: 1 2 ea Egg 1/2 t Salt 1 x Flour Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Scrapple Categories: Penndutch, Pork Servings: 1 3 lb Pork, lean 1 ea Bone 1 lb Oatmeal 5 t Salt 1 1/2 t Pepper 5 t Onion juice Put pork and bone into a large kettle and cover with water and cook until meat is tender. Remove the bone and meat and put meat through a food chopper. Return meat to the liquid, bring to a boil and stir in the oatmeal, seasonings and onion juice. Cook slowly for 1 hour. Pour into oblong pans and set aside to cool. When cold, slice and fry in hot fat until crisp and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Caramels Categories: Penndutch, Candies Servings: 1 2 1/2 T Butter 2 c Brown sugar 2 T Molasses 1/2 c Milk, condensed 4 ea Chocolate, unsweetened, squa 1 t Vanilla 1 c Nuts, chopped Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Potato Soup Categories: Penndutch, Soup/stews Servings: 1 8 ea Potato, cubed 1 qt Milk 1 T Butter 1 x Salt & pepper 1 ea Egg, well beaten 1/2 c Flour 1/4 c Milk Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned String Beans and Bacon Categories: Penndutch, Vegetables Servings: 1 1 c String beans 1 x *plus: 1 x Liquid 2 ea Med Potato, diced 1/4 lb Bacon, diced 1/4 t Salt 1 ea Sm Onion 1 c Water Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffers) Categories: Penndutch, Vegetables Servings: 1 2 c Corn pulp 2 T Flour 2 ea Egg, separated 1/2 t Salt 1/4 t Pepper Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Paprika Cream Schnitzel Categories: Penndutch, Veal Servings: 1 1 1/2 lb Veal steak 4 ea Sl Bacon, finely chopped 2 T Onion, chopped 1 t Paprika, hungarian 1 c Sour cream 1/2 c Tomato sauce 1 x Salt Fry the bacon until done, then add the veal, which has been cut into portions and brown in the hot bacon fat. Add the onion and brown. Then season well with the paprika and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Fritters (Parshing Ponakucka) Categories: Penndutch, Brunch Servings: 1 1/2 c Sugar 2 ea Egg, well beaten 1/3 c Butter 2 c Flour 3 t Baking powder 1/2 t Salt 1 c Milk 1/2 t Lemon juice 1/2 t Vanilla 1 1/2 c Peaches, chopped 1 x Whipping cream May use either fresh or canned peaches. Cream the butter and sugar, and add the eggs and beat thoroughly. Sift the dry ingredients together and add alternately with the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Mojhy Categories: Penndutch, Candies Servings: 1 1 c Brown sugar 1 c Molasses 1 x *or: 1 c Syrup 1 c Water 2 oz Butter 3/4 lb Peanuts, shelled To the sugar, add the molasses and water. Boil until it hardens when dropped in cold water. Just before taking from the fire add the butter and the peanuts and mix well. Pour onto well-buttered tins. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pennsylvania Pepper Cabbage (Cole Slaw) Categories: Penndutch, Salads Servings: 1 2 c Cabbage, shredded 1 ea Bell pepper, green, finely c 1 x *or: 1 ea Bell pepper, red, finely cho 1/2 c *hot salad dressing 1 t Salt Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepper Relish Categories: Penndutch, Can/preserv Servings: 1 16 ea Bell pepper, red 16 ea Bell pepper, green 10 ea Sm Onion 1 qt Vinegar 1 1/2 c Sugar 2 1/2 t Salt Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Philadelphia Pepper Pot Categories: Penndutch, Soup/stews Servings: 1 2 lb Honeycomb tripe 2 lb Tripe, plain 1 ea Veal knuckle 1 ea Pot herbs 4 ea Med Potato 1 ea Onion 1 ea Bay leaf 1 x Salt 1 x Cayenne 1 c Beef suet 2 c Flour 1 x Water 1 x Salt 1 x Parsley, chopped Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Picalilli Categories: Penndutch, Can/preserv Servings: 1 4 ea Tomato, green 2/3 c Salt 1 c Horseradish, grated 2 T Cinnamon 2 T Cloves, ground 2 T Allspice 2 T Mustard, dry 4 T Pepper 1 x Vinegar 2 c Brown sugar Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Eggs and Red Beets Categories: Penndutch, Can/preserv Servings: 1 1 x Beets 1 x Egg, hard boiled 1/4 c Brown sugar 1/2 c Vinegar 1/2 c Water, cold 1 ea Cinnamon 3 ea Cloves Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Pears Categories: Penndutch, Can/preserv Servings: 1 14 lb Pear 1 qt Cider vinegar 6 lb Sugar 1 t Cloves, whole 1 t Cinnamon, stick Any good preserving pear may be used. Slice and remove core or pickle whole; the latter method is preferred when Sickel pears are used. Peel pears. Put spices in a small cheese cloth bag and add to the vinegar and sugar and bring to a boil. Add pears and cook until tender. The pears will look clear when tender. Remove them with a spoon and place them in sterilized jars. Boil the syrup until it becomes thick, the pour it over pears and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Pigs' Feet Categories: Penndutch, Can/preserv Servings: 1 4 ea Pigs' feet 3 c Vinegar 1 ea Onion 12 ea Peppercorns, black 6 ea Cloves 1 ea Bay leaf 1 T Salt Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Red Cabbage Categories: Penndutch, Can/preserv Servings: 1 1 x Cabbage, red 1 x Salt 1 x Vinegar 1 x Sugar 1 x Celery seed 1 x Pepper 1 x Mace 1 x Allspice 1 x Cinnamon Shred red cabbage rather fine and sprinkle generously with salt. Set aside in a cool place to stand for 30 hours. Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours. Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices. Boil this together for 7 minutes and pour over the cabbage. Put in stone jars, cover and store in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pig's Knuckles with Sauerkraut and Dumplings Categories: Penndutch, Pork Servings: 1 1 ea Egg, well beaten 1 c Flour 1 1/2 T Butter, melted 1/2 c Water 1/2 t Salt 1 ds Nutmeg 5 ea Pig's knuckles 2 1/2 lb Sauerkraut Clean, scrape and wash thoroughly the pig's knuckles. Combine with the sauerkraut and cover with cold water. Cook slowly until the knuckles are tender. To the beaten egg, add the melted butter and water. Sift the flour, salt and nutmeg together and combine with egg mixture. Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. 20 minutes before serving drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Plum Conserve Categories: Penndutch, Can/preserv Servings: 1 3 lb Plum 3 lb Sugar 1 lb Raisins 1/2 lb Walnuts, chopped 2 ea Orange Wash oranges, remove seeds and grind. Pit the plums and cut in quarters. Combine the oranges and plums and add the sugar and raisins. Simmer about 1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Plum Pudding Categories: Penndutch, Puddings Servings: 1 1 c Suet, finely chopped 1 c Sugar 2 c Bread crumbs, soft 1 c Flour 2 ea Egg, well beaten 1 c Milk 1/4 c Orange juice 1 t Cloves 2 t Cinnamon 1 t Mace 1/2 t Salt 1 t Soda 1 c Raisins 1 c Currants 1/2 c Nuts, chopped 1/4 c Orange rind, finely chopped 1/4 c Lemon rind, finely chopped Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Balls (Kartoffel Balle) Categories: Penndutch, Vegetables Servings: 1 1 x Irish potatoes 1 x Water 1 x Butter 1 x Parsley, fresh, minced 1 x Salt Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Croquettes (Kartoffel Kloesse) Categories: Penndutch, Vegetables Servings: 1 9 ea Med Potato 3 ea Egg, well beaten 1 c Flour 2/3 c Bread crumbs 1/2 t Nutmeg 1 t Salt 1/2 lb Butter 1/2 c Bread crumbs 1 t Onion, chopped Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Filling (for meats) Categories: Penndutch, Stuffings Servings: 1 2 c Potato, mashed, hot 1 T Parsley, minced 1 ea Egg, well beaten 2 T Butter, melted 1 ea Onion, minced 1 t Salt 1/2 t Poultry seasoning 1 qt Bread, stale, cubed 1/2 c Celery, diced 1 pn Pepper Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Salad Categories: Penndutch, Salads Servings: 1 8 ea Potato 1 ea Celery, diced 2 ea Egg, hard boiled, sliced 1 ea Onion, minced 1 T Parsley, minced 2 ea Egg, well beaten 1 c Sugar 1/2 c Vinegar 1 x *diluted with: 1/2 c Water, cold 1/4 t Mustard, dry 1/2 t Salt 1/4 t Pepper 4 ea Sl Bacon, diced Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Sponge Bread Categories: Penndutch, Breads Servings: 1 4 ea Med Potato 2 T Sugar 1 T Salt 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 4 c Flour, bread Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potted Meat Categories: Penndutch, Can/preserv Servings: 1 1 x Meat 1 x Salt & pepper 1 x Cayenne 1 x Mustard 1 x Butter, melted Chop and pound to a paste any fragments of cooked ham, tongue, poultry, game or fish. With ham use a quarter part of fat. Remove all gristle and skin and pound until free from any fibre and reduced to a paste. Season highly with salt, pepper, cayenne, and made mustard, and moisten with a little melted butter (except ham, which has fat enough). Pack closely in small stone or earthen jars. Put jars in steamer and heat for one half hour. Then press the meat down again and cover with hot melted butter. This will keep some time and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pudding Sauce Categories: Penndutch, Puddings, Sauces Servings: 1 1/2 c Sugar 1 T Flour 2 T Butter 2 c Water, boiling 1 t Vanilla Combine the sugar and flour and mix well. Add the boiling water stirring constantly to prevent lumping. Cook in double boiler until the mixture thickens. Add butter and stir until melted. Flavor and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Pie Categories: Penndutch, Pies Servings: 1 2 c Pumpkin, cooked 4 ea Egg 1 c Sugar 1/2 t Cinnamon 1 T Cornstarch 1 c Whiskey 1/4 c Butter 1/3 c Cream 1 x *pastry Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place into colander and let drain over night in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing. Drain out as much liquid as possible, because the pumpkin should be dry. Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rabbit Cake (Hasen Kucka) Categories: Penndutch, Game Servings: 1 1 ea Rabbit 1 ea *potato filling recipe 1/2 c Broth ** 1 1/2 T Flour 1 x Salt & pepper ** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. Cook the rabbit until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raisin Bread Categories: Penndutch, Breads Servings: 1 1 ea Med Potato 1 qt Water 1 c Yeast 1 c Water, lukewarm 2 t Cinnamon 1/2 t Cloves 1 c Sugar 1 lb Raisins 1 T Butter 1 x Flour Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raisin Crumb Pie Categories: Penndutch, Pies Servings: 1 1 lb Raisins 1 1/2 c Water, cold 3 c Sugar 2 c Flour 1/4 c Shortening 1 c Milk 2 ea Egg, well beaten 2 t Baking powder 1 x *pastry This recipe makes enough filling for 2 pies. Wash and clean raisins and add the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the shortening, crumbling well with the finger tips. Take out one cup of these crumbs and set aside. To the remaining crumb mixture add the eggs and milk, and mix well. Stir in the baking powder. Line two large pie pans with pie pastry, and fill with cooked raisins, pour over this the batter and sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10 minutes; reduce heat to 350-F and finish baking about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raisin Pie (Rosina Pie, "Funeral Pie") Categories: Penndutch, Pies Servings: 1 1 c Raisins 2 c Water 1 1/2 c Sugar 4 T Flour 1 ea Egg, well beaten 1 ea Lemon, juice of 2 T Lemon rind, grated 1/4 t Salt 1 x *pastry Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Vinegar Categories: Penndutch, Salads, Dressings Servings: 1 4 lb Raspberries 2 c Vinegar 1 x Sugar Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raw Potato Pancake Categories: Penndutch, Brunch Servings: 1 3 ea Med Potato, raw 2 ea Egg, separated 1 t Salt 1 1/2 T Flour 1/2 t Baking powder Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Pudding Categories: Penndutch, Puddings Servings: 1 1 x Rhubarb, stewed 1 x Cake, stale 1 x *or: 1 x Bread, stale 2 ea Egg white Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Pudding Categories: Penndutch, Puddings Servings: 1 1 c Rice, cooked 2 c Milk 1/2 c Sugar 1 T Butter 1/2 c Raisins 2 ea Egg, separated 2 T Powdered sugar 1 x Nutmeg Beat the egg yolks and add the sugar and milk and stir into the rice. Add the butter and raisins. Pour into a buttered baking dish. Beat the egg whites until frothy, add the powdered sugar and spread on top of rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Souffle Categories: Penndutch, Puddings Servings: 1 1 c Rice 2 qt Water, boiling 1 T Salt 4 ea Egg 3/4 c Sugar 1/2 c Raisins 1/2 t Cinnamon 1 qt Milk Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water. Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish and bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rinktum Ditty Categories: Penndutch, Eggs/cheese Servings: 1 1 T Butter 1 ea Sm Onion, minced 1 lb Cheese 1 c Milk 1 T Flour 1 c Catsup 1 t Mustard, dry 1 T Worcestershire sauce 1/2 t Salt 1/4 t Paprika 1 ea Egg, well beaten Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rivel Soup Categories: Penndutch, Soup/stews Servings: 1 2 c Flour 1/2 t Salt 1 ea Egg, well beaten 1 x Broth, chicken 1 x *or: 1 x Broth, beef 1 c Corn, crushed Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roast Pork Categories: Penndutch, Pork Servings: 1 6 lb Pork loin 1 x Flour 1 x Salt & pepper 2 ea Onion, thinly sliced 1 t Ginger Wipe meat with wet cloth and season well with salt & pepper and the ginger. Dredge with flour and place in roasting pan in a hot oven (400-F) until meat is brown. Reduce heat to 350-F and roast for three hours. Add 1 cup hot water and the sliced onions after the first hour and baste every 15 minutes. When roast is finished, remove to hot platter and to the liquid in the pan add 2 Tbsp flour, stirring until blended. Pour in 1 1/2 cups of water and cook, stirring constantly, until mixture is thick. Serve as a gravy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roast Turkey with Chestnut Filling Categories: Penndutch, Poultry Servings: 1 1 ea Turkey 1 x *chestnut filling recipe 1/2 c Butter 1/4 c Flour 1 x Salt Dress and clean turkey and fill with Chestnut Stuffing. Cream together the butter and flour and rub the legs, wings, and breast with the mixture. Place in oven (400-F) for 15 minutes. Season with salt. Reduce the heat to 350-F and finish roasting for 3-1/2 hours or until tender. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rye Cakes Categories: Penndutch, Brunch Servings: 1 3 c Rye meal 1 t Soda 1 t Salt 1/3 c Molasses 1 1/2 c Milk, sour 2 ea Egg Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sadye's Dill Pickles Categories: Penndutch, Can/preserv Servings: 1 10 qt Water 2 c Salt 1 qt Vinegar 4 T Pepper 5 ea Dill 1 x Cucumber Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salt Pork, Beans and Hominy Categories: Penndutch, Casseroles Servings: 1 1/2 lb Soup beans 1/2 lb Hominy 1/2 lb Salt pork 1 pn Marjoram Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sand Tarts (Real Old German Style) Categories: Penndutch, Cookies Servings: 1 2 1/2 c Sugar 2 c Butter 2 ea Egg, well beaten 1 ea Egg white 4 c Flour 1 x Pecans 1 x Cinnamon Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten (Pot Roast) Categories: Penndutch, Beef Servings: 1 4 lb Beef ** 1 pt Vinegar 1 x Water 4 ea Bay leaf 12 ea Peppercorns, black 4 ea Cloves 1 ea Carrot 6 ea Onion 1 T Sugar 12 ea Gingersnaps 1 x Salt & pepper ** Use beef chuck, rump, or round. *** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut Categories: Penndutch, Vegetables Servings: 1 1 qt Sauerkraut 2 T Butter 1 ea Onion, chopped 1 ea Potato, grated 1 t Caraway seeds Melt the butter and add the onion and cook until brown. Add the sauerkraut and cook for 8 minutes. Add the caraway seed and potato, cover with boiling waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover the kettle and cook 30 minutes longer. Brown sugar or an apple may be added to give different flavor. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut with Pork (Sauerkraut und Speck) Categories: Penndutch, Pork Servings: 1 3 lb Pork 1 x Water 1 qt Sauerkraut 1 x Salt & pepper Wipe piece of pork with a damp cloth, place in large stewing pan and cover with cold water. Set over flame to cook slowly for one hour. Add the sauerkraut and more water if necessary and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper. Serve with mashed potatoes. My notes: This is basically the same way my mom and I prepare sauerkraut and spareribs, but we add a chopped onion. My mom also used to add some chopped apple to cut down on the "sourness". This is a really simple and delicious meal, if you like sauerkraut. One of my favorites! Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scalloped Sweet Potatoes and Apples Categories: Penndutch, Vegetables Servings: 1 6 ea Med Potato, sweet 1/2 c Brown sugar 1 1/2 c Apple, sliced 4 T Butter 1/2 t Salt 1 t Mace Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350-F about 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schnitz Pie Categories: Penndutch, Pies Servings: 1 1 lb Sour schnitz, dried ** 1 ea Orange, rind & juice of 2 T Cinnamon 2 c Sugar 1 qt Water, cold 1 x *pastry ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schnitzel Meat Categories: Penndutch, Veal Servings: 1 1 1/2 lb Veal steak 2 T Shortening 2 T Flour 16 oz Tomato, can 2 ea Carrot, diced 1 ea Sm Onion, finely chopped 1 x Salt & pepper 1 x Flour Cut veal steak in cubes; dredge with flour and season with salt & pepper. Melt the shortening (bacon fat is preferable) and brown the meat in it. Remove meat from pan and stir in the flour and blend. Add the juice from the tomatoes and stir well until mixture thickens. (Tomatoes are not used in this recipe- save for another use). Add the meat, carrots and onion. Cover pan closely and simmer for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scrapple (Ponhaws) Categories: Penndutch, Pork Servings: 1 1 ea Hog's head 1 x Water 1 x Salt & pepper 1 t Sage, powdered 1 x Corn meal, yellow Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt & pepper to taste and 1 tsp sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shartlesville Corn Pudding Categories: Penndutch, Vegetables Servings: 1 6 ea Corn, grated 2 ea Egg, separated 4 T Milk 1/4 t Salt 1/8 t Pepper Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sherry Egg Nog Categories: Penndutch, Drink/alcoh Servings: 1 2 t Sugar 1 ea Egg 1 x Wine, sherry 1/2 ea Cracked ice 1/2 ea Milk Measure 2 wine glasses of sherry, add other ingredients, shake thoroughly and serve with dash of nutmeg on top. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shoo-Fly Cake (Old Lehigh County Recipe) Categories: Penndutch, Cakes Servings: 1 1 1/2 c Flour 1 c Brown sugar 1/4 c Lard 1 x *or: 1/4 c Butter 1/2 c Molasses 1/2 c Water, hot 1/2 t Soda 1 x *pastry Make crumbs by combining the flour, sugar and shortening. Line a pie pan with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry-lined pan, top with the crumbs and bake at 350-F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shupp Noodles Categories: Penndutch, Pasta Servings: 1 1 x *noodles 1/4 lb Butter 3 ea Egg Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Small Coffee Cakes (Kleina Kaffee Kuchen) Categories: Penndutch, Breads Servings: 1 1/2 c Butter and other shortening, 2 ea Egg 2 ea Egg yolk 3 T Sugar 1/2 c Cream 2 c Flour, sifted 1 c Yeast 1 x *dissolved in: 1 c Milk, lukewarm 1/2 t Salt Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snapper Soup Categories: Penndutch, Soup/stews Servings: 1 3 1/2 lb Veal knuckle 1 c Chicken fat 1 x *or: 1 c Butter 3 qt Broth, beef 1 x *or: 4 qt Broth, beef 2 c Wine, dry sherry 1 c Flour 1 ea Turtle ** 2 ea Carrot, diced 3 ea Onion, finely chopped 2 ea Celery, chopped 1/4 t Thyme 1/2 t Marjoram 1 ea Bay leaf 3 ea Cloves 3 ea Sl Lemon 1 ds Tabasco 1 x Salt & pepper 1 ea Egg, hard boiled, chopped 2 c Tomato, strained ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soft Ginger Bread Categories: Penndutch, Cakes Servings: 1 1 c Sugar 1 c Molasses 1/2 c Butter or other shortening 3 c Flour 1 c Milk, sour 2 t Ginger 2 t Cinnamon 1 t Cloves 1/4 t Nutmeg 2 ea Egg, well beaten 1 t Soda 1 x *dissolved in: 1/4 c Water, boiling Cream the shortening and sugar, aadd the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Peaches Categories: Penndutch, Can/preserv Servings: 1 7 lb Peach 4 lb Brown sugar 1 qt Vinegar 1 t Cloves, whole 1 T Cinnamon, stick 1 t Allspice, whole Tie spices in a bag and add to the vinegar. Bring to a boil and stir in the sugar. Scald and peel peaches leaving them whole. Drop peaches, a few at a time, into spiced liquid and cook until soft. Fill sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Pickles Categories: Penndutch, Can/preserv Servings: 1 200 ea Sm Pickles 1 lb Sugar 2 oz Mustard, dry 1 c Salt 1 qt Cider vinegar 2 oz Cloves, whole 2 oz Cinnamon Scald the pickles in boiling water. Drain. Mix together the cinnamon and cloves. Place a layer of pickles in a crock and sprinkle with the spice mixture; repeat until crock is filled. Combine the sugar, salt, mustard and vinegar and bring to a boil and cook about 5 minutes. Pour brine over the pickles, filling the crock. (More brine may be needed, depending on size of pickles). Cover crock and let stand in a cold place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sponge Cake Categories: Penndutch, Cakes Servings: 1 6 ea Egg, separated 1 c Sugar 1 c Flour 1/3 t Cream of tartar 1 t Vanilla 1 ea Lemon, grated rind of 1/4 t Salt Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the cream of tartar and the remaining sugar. Combine the egg mixtures. Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steamed Fruit Mush (or Duff) Categories: Penndutch, Puddings Servings: 1 4 c Fruit ** 2 c Sugar 1 t Lemon juice 1 T Butter 2 c Flour 4 t Baking powder 1 t Salt 3/4 c Milk ** For Blueberry Mush, use blueberries. For Raspberry Mush, use raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use cherries. For Peach Duff, use peaches. Sift flour, baking powder and salt together, and work in the butter. Add the milk and mix thoroughly. Combine sugar, fruit and lemon juice. Mix with first batter. Pour into a buttered mold, cover tightly and steam for 45 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Jam Categories: Penndutch, Can/preserv Servings: 1 2 c Sugar 2 c Strawberries Use large firm berries. Wash and hull the strawberries; then measure. Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used. Let stand over night or until the sugar dissolves. Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Streusel Kuchen Categories: Penndutch, Breads Servings: 1 1/2 c Potato, mashed 1/2 c Potato water 1/2 c Butter and other shortening, 1/2 c Sugar 3 1/2 c Flour 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 2 ea Egg, well beaten 1/2 c Sugar 1 1/2 c Flour 1 x *topping: 1 c Flour 1/2 c Sugar 1 ea Egg yolk, well beaten Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Beef Heart Categories: Penndutch, Beef Servings: 1 1 ea Beef heart 1 c Cracker crumbs 1/2 c *white sauce 1 x Salt & pepper 1 c Chestnuts, roasted Soak the heart in cold water about 1 hour. Wash thoroughly and remove the muscles and arteries. Make a filling of the above ingredients and fill the heart. Fasten securely. Cover with boiling water and boil for 10 minutes. Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper. Bake at 350-F until brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Liver Categories: Penndutch, Liver Servings: 1 1 ea Liver, calf 1 x *bread stuffing recipe 3 ea Salt pork 1 x Flour 1 x Salt & pepper Wash the liver in cold salted water and dry well. Make an incision in the thickest part, using a sharp knife. Fill with bread stuffing. Season well with salt and pepper and dredge with flour. Place in roasting pan and place strips of salt pork on top. Add a little water and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve with cooked spinach and baked potatoes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Suet or Carrot Pudding Categories: Penndutch, Vegetables Servings: 1 2 c Carrot, cooked, mashed 1 c Suet, chopped 1 c Molasses 1 ea Egg 1 t Baking soda 1 x *dissolved in: 1/4 c Water, hot 2 T Brown sugar 1/4 t Salt 1/2 ea Lemon, grated rind of 1 t Allspice 1 t Cinnamon 1 t Nutmeg 1 t Cloves 1/2 c Raisins 1/2 c Currants 1/2 c Citron, chopped 1/2 c Flour Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thanksgiving Butterscotch Pie Categories: Penndutch, Pies Servings: 1 1 c Brown sugar 2 T Butter 1 T Flour 1 ea Egg, separated 1 c Milk 1 t Vanilla 1/4 t Salt 1 t Sugar 1 x *pastry Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: To Make Beef Tea Categories: Penndutch, Soup/stews Servings: 1 1 lb Beef ** 1 c Water 1 t Salt ** prime lean beef Put beef through a food grinder using a coarse knife. Place in top of double boiler and add the water. Simmer over a very low flame about 3-1/2 hours. Add salt. Strain and keep liquid in a cool place. If too strong, it may be diluted with some boiling water to strength desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Mincemeat Categories: Penndutch, Can/preserv Servings: 1 8 qt Tomato, green 2 ea Lemon 4 lb Brown sugar 2 lb Raisins 1 T Salt 2 t Cloves 1 t Allspice 1 T Cinnamon 1 t Ginger 1/2 t Mace 1 c Vinegar Scald and peel the tomatoes. Put through a food chopper with the lemons. Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Uncle Ezra's Egg Nog Categories: Penndutch, Drink/alcoh Servings: 1 1 T Sugar, large 1/2 ea Shaved ice 1 ea Egg 1 x Whiskey 1 x *or: 1 x Rum 1/2 ea Milk Measure one wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Veal Loaf Categories: Penndutch, Veal Servings: 1 3 lb Veal, lean, ground 3/4 c Bread crumbs 1 ea Egg, well beaten 1 T Parsley, chopped 2 T Butter, melted 1 t Salt 1/8 t Pepper 1 T Onion, chopped 1/8 t Nutmeg 1/2 c Stock Mix all the ingredients together and moisten with the stock. Pack into a greased loaf pan. Dot with butter or other shortening and bake at 350-F for 1 hour. Serve hot or cold as desired. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: White Salad Dressing Categories: Penndutch, Dressings, Salads Servings: 1 3 ea Egg yolk, well beaten 1 c Cream 1 T Flour 1/2 c Vinegar 1 T Sugar 1 t Mustard, dry 1 t Salt 2 T Olive oil Mix the dry ingredients together and slowly add the vinegar and oil. Stir in the cream and beaten egg yolks and cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: York Pot Roast, Spiced Categories: Penndutch, Beef Servings: 1 5 lb Beef 1 ea Onion, sliced 3 ea Bay leaf 1 t Peppercorns, black 1 x Vinegar 1 x Water 1 x Salt & pepper *** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Candied Orange Rind Bread Categories: Breads, Fruits, Quick Servings: 10 4 ea Oranges; md 1 c Water 1 c Sugar 4 c Unbleached flour 6 t Baking powder 1/2 t Salt 1/4 c Butter or regular margarine 1/2 c Sugar 2 ea Eggs; lg 2 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cardamom Coffee Cakes Categories: Breads, Christmas Servings: 2 1 1/2 c Milk 1 pk Cake yeast 3/4 c Sugar 6 1/4 c Sifted all-purpose flour 1/2 c Butter 1/4 t Salt 3 ea Egg yolks 1 t Cardamom 1 x ----------topping----------- 2 T Milk 6 T Sugar 1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot-Walnut Bread Categories: Breads, Vegetables, Nuts Servings: 4 1 1/2 c Unbleached flour; sifted 1 t Baking soda 1/2 t Cinnamon; ground 1/4 t Nutmeg; ground 1/4 t Salt 1 c Sugar 3/4 c Cooking oil 2 ea Eggs; lg 1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon-Raisin Bread Categories: Breads, Fruits, Yeast Servings: 10 5 1/2 c Unbleached or bread flour 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1 c Milk 3/4 c Water 1/4 c Sugar 1/4 c Vegetable oil 2 t Salt 1 ea Egg; lg 1 c Raisins 1 c Sugar 1 t Cinnamon; ground,or to taste 2 t Butter or margarine; melted Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Parker House Rolls Categories: Breads, Yeast Servings: 4 1 1/4 c Milk; scalded 3 t Sugar 2 t Butter or regular margarine 3/4 t Salt 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1/4 c Lukewarm water; 110 deg. f. 4 1/2 c Unbleached flour 2 t Butter or margarine; melted Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Festive Cranberry Loaf Categories: Breads, Fruits, Nuts Servings: 4 2 c Unbleached flour; sifted 1 c Sugar 1 1/2 t Baking powder 1 t Salt 1/2 t Baking soda 1/4 c Shortening 1 ea Egg; lg, beaten 3/4 c Orange juice; fresh 1 t Orange rind; grated 1 c Raw cranberries; coarse chop 1/4 c Walnuts; chopped 1 t Unbleached flour Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Golden Raisin Loaves Categories: Breads, Fruits, Yeast Servings: 10 2 c Whole wheat flour; stirred 1/4 c Sugar 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1 t Salt 2 t Cinnamon; ground 3/4 c Water 1/3 c Butter or regular margarine 1/2 c Buttermilk 2 ea Eggs; lg 1 1/2 c Raisins; golden 2 1/2 c Unbleached flour; sifted 1 x Vegetable oil 1 x ------vanilla frosting------ 2 c Confectioners' sugar 1/4 t Vanilla 2 1/2 t Milk NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grand Champion Pumpkin Bread Categories: Breads, Fruits, Vegetables Servings: 10 3 1/3 c Unbleached flour; sifted 4 t Pumpkin pie spice 2 t Baking soda 1 t Baking powder 1 1/2 t Salt 2 2/3 c Sugar 2/3 c Cooking oil 4 ea Eggs; lg 2 c Pumpkin; mashed, canned, 1cn 2/3 c Water 2/3 c Chopped dates Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Instant Potato Lefse Categories: Breads, Christmas Servings: 6 1 pk (7 oz) instant potatoes 2 t Salt 1 T Butter 1 c Rich milk 1 c Boiling water 1 1/2 c Flour Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lefse Categories: Breads, Christmas Servings: 6 2 c Milk, scalded 1/2 c Lard 1 T Salt 4 c Flour Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Melt-In-Your-Mouth Rolls Categories: Breads, Yeast Servings: 6 2 c Milk 1/4 c Shortening 1/4 c Sugar 2 t Salt 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1/4 c Luke-warm water; (110 deg.f) 7 c Unbleached flour; sifted 2 ea Eggs; lg Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Bread Categories: Breads, Fruits, Nuts Servings: 4 3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed 1 1/2 c Sugar; granulated 2 t Baking soda 1 1/2 t Salt 1 t Cinnamon; ground 1/2 t Nutmeg; ground 4 ea Eggs; lg 1 c Salad oil 2/3 c Water 2 c Pumpkin; mashed, canned 1 c Raisins 1 c Walnuts; chopped Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Sticky Buns Categories: Breads, Yeast Servings: 24 1 x ------------buns------------ 1 1/4 c Milk 1/4 c Butter 3 1/4 c Flour 1/4 c Sugar 1 t Salt 2 pk Yeast 1 ea Egg 1 x ----------topping----------- 1 c Brown sugar 1 1/2 t Cinnamon 3/4 c Butter 2 T Corn syrup 1 c Walnuts Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Applesauce Bread Categories: Breads, Fruits, Nuts Servings: 6 1 c Raisins 1/2 c Water 1 c Applesauce 1 1/2 c Unbleached flour; sifted 1 t Baking soda 1/2 t Cinnamon; ground 1/8 t Cloves; ground 1/2 c Butter or regular margarine 1 c Sugar 1 ea Egg; lg 1 t Vanilla 1/2 c Walnuts; chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Toronto Bran Muffins Categories: Breads, Quick Servings: 12 1 1/4 c Hot milk 2 T Oil 3 ea Eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Walnut Brown Bread Categories: Breads, Fruits, Nuts Servings: 10 3 c Raisins 3 c Water 1/4 c Shortening 5 1/2 c Unbleached flour; sifted 2 c Sugar 4 t Baking soda 2 t Salt 2 ea Eggs; lg, slightly beaten 1 c Walnuts; chopped Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef & Vegetable Skillet Dinner Categories: Beef, Steak, Vegetables Servings: 4 2 T Vegetable oil 1 lb Sirloin steak; bonless, * 1/2 c Carrots; frozen, sliced 1 ea Env. soup mix; ** 2 T Soy sauce 2 T Ketchup 1/2 t Garlic powder 1/4 t Ginger; ground 8 oz Bamboo shoots; drained,(1cn) 6 oz Snow peas; frozen, thawed 1 x Rice; hot cooked * Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, Onion or Onion-Mushroom. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large skillet, heat oil and brown beef, in two batches, over medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boy's Legs (Boova Shenkel) Categories: Penndutch, Beef Servings: 1 3 lb Beef, stewing 12 ea Med Potato 3 T Butter 2 T Parsley, minced 1 ea Sm Onion, minced 3 ea Egg 2 1/2 c Flour 2 t Baking powder 1/2 t Salt 4 T Shortening 7 T Water 1 c Bread, stale, cubed 3 T Butter 1 x *or: 3 T Bacon drippings 1/2 c Milk 1 x Salt & pepper *** The recipe specified "butter and lard mixed" for "shortening". Wash the meat, cover with water, add seasonings to taste and cook slowly for several hours. Wash and peel the potatoes and cut into thin slices. Cook until tender. Drain off all of the water, add the 3 Tbsp of butter, salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the water, using only enough to hold dough together. Roll thin on a floured board and cut into large circles, about 10 inches in diameter, spread with some of the potato mixture, fold dough to form a semi-circle, pressing edges together with prongs of fork. Drop into the hot meat and broth, cover pot closely and boil about 25 minutes. While these are cooking make a sauce of the 3 Tbsp of butter or bacon drippings, add the bread cubes and brown. Stir in the milk. Arrange the "Boova Shenkel" on a platter and pour over all the milk sauce. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Harvest-Time Meatballs Categories: Ground beef, Main dish, Meatballs Servings: 4 1 x Recipe basic meatballs; * 2 T Margarine or butter 1/8 t Instant minced garlic; ** 1/2 t Thyme leaves 1/2 lb Fresh mushrooms; *** 3 ea Zucchini; md, **** 1/2 t Salt 1/3 c Parmesan cheese; grated 2 ea Tomatoes; ***** * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of garlic powder for the instant minced garlic. *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the slices. ***** Cut each tomato into 8 wedges. ~--------------------------------------------------------------------- ~--- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mariachi Beefballs And Rice Categories: Beef, Meats Servings: 6 2 lb Ground beef 1 c Crushed corn chips 1/2 c Milk 1 ea Large egg, slightly beaten 2 t Salt 2 1/2 T Unbleached flour 2 T Butter or margarine 2 c Sliced onion 1 ea Clove garlic, crushed 1 t Chili powder 1/4 t Powdered cumin 1/2 c Sliced ripe olives 1 x Mexican rice In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes Chilies 1/4 Cup Grated Parmesan 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Categories: Beef, German, Meats Servings: 6 1 x -----------roast------------ 1/2 t Salt 1/4 t White pepper 2 lb Flank steak 1 t Mustard; dijon style 1 x -----mushroom stuffing------ 2 T Vegetable oil 1 ea Onion; small, chopped 4 oz Mushroom pieces; * 1/2 c Parsley; chopped 2 T Chives; chopped 1 T Tomato paste 1/2 c Bread crumbs; dried 1/4 t Salt 1/4 t Pepper 1 t Paprika 1 x -----------gravy------------ 3 ea Bacon; strips, cubed 2 ea Onions; small, fine chopped 1 c Beef broth; hot 1 t Mustard; dijon style 2 T Tomato catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gi Categories: German, Beef, Meats Servings: 10 4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced 8 ea Peppercorns 4 ea Cloves; whole 1 ea Bay leaf 1 c White vinegar; mild 1 c Water 1/2 c Cider vinegar 1/4 c Vegetable oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour cream 1 T Unbleached flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sloppy Joes, Lipton Style Categories: Ground beef, Main dish, Beef Servings: 8 2 lb Ground beef 1 ea Env. lipton soup mix; * 15 oz Tomato sauce; (1 cn) 1/2 c Pickle relish; sweet * Use one of the following recipe soup mixes: Onion, Onion-Mushroom, Beefy-Mushroom, or Beefy Onion. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in remaining ingredients. Heat covered, stirring occasionally, 4 minutes or until headed through. Let stand, covered, for 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Mexican Meatloaf Categories: Hamburger, Beef, Meats Servings: 8 2 lb Ground beef chuck 1/2 c Taco seasoning mix * plus 2 T Taco seasoning mix * 1/3 c Chopped green pepper 1/3 c Finely chopped onion 1 1/2 ea Slices white bread ** 1 ea Large egg, slightly beaten 2 c Shredded cheddar cheese 1/2 c Sour cream 1 x Cheddar cheese slices 1 x ---------garnishes---------- 1 x Avocado slices 1 x Cherry tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. ~--------------------------------------------------------------------- ~--- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Succulent Sour Cream Pot-Roast Categories: Beef, Meats Servings: 6 5 lb Bonless rolled chuck roast 2 T Unbleached flour 1 T Cooking oil 1/2 t Salt 1/4 t Pepper 3/4 c Water 1 ea Clove garlic, pressed 2 ea Small onions, chopped 1/2 c Tomato sauce 1 ea Bay leaf 1/8 t Thyme leaves 1/2 lb Fresh mushrooms, sliced 2 T Butter 1 c Dairy sour cream 1 x Hot buttered noodles 1 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice Amadine Categories: Brisket, Beef, Meats Servings: 8 2 T Slivered almonds 1 1/2 T Chopped green pepper 1 T Chopped onion 1 T Chopped chives 1/3 c Margarine 2 2/3 c Hot water 1 t Instant beef bouillon Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Best Jell-o Categories: Desserts, Soda pop, Cheese/eggs Servings: 6 3 oz Jell-o; any flavor, (1 pk) 8 oz Cola; cold 8 oz Cream cheese; 1/2 cubes 1 c Dark cherries;pitted drained 1/2 c Nuts; if desired Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cut Glass Dessert Categories: Desserts, Fruits Servings: 10 1 x -----------crust------------ 1 2/3 c Vanilla wafer crumbs 1/4 c Sugar 1 c Pecans; finely chopped 8 T Butter 1 x ----------filling----------- 9 oz Jell-o; (3 pkgs.), * 3 oz Lemon jell-o; (1 pkg.) 1 c Pineapple juice; hot 1 c Heavy cream 1 c Pinapple; crushed, drained * Select Packages of Jell-O in complimentary colors and flavors. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes. FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package. When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresca Cake With Maraschino Frosting Categories: Soda pop, Cakes, Desserts Servings: 8 3 c Sugar 1/2 lb Butter 1/2 c Vegetable shortening 6 ea Eggs; large 3 c Cake flour; sifted 7 oz Fresca; soda pop 1 t Baking powder 1 t Vanilla extract 1 T Lemon rind; grated 1 T Lime rind; grated 1 x -----------icing------------ 2 ea Egg whites; large 1 c Sugar 2 T Maraschino cherry juice 1 T Light corn syrup 1/4 t Cream of tartar 10 ea Maraschino cherries; chopped Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Leather Categories: Children, Desserts Servings: 4 3 c Sliced apples, pears, etc * 1 pn Salt 1 pn Ground cinnamon 1 x Juice of 1/2 lemon * prunes, dried apricots, or berries Cook the fruit in enough water to cover, until very soft. Drain. Mix in other ingredients. Puree in food processor fitted with steel blade, or in blender. Spread no more than 1/4" thick on a very well-greased cookie sheet with edges (grease the edges too.) Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed container in the refrigerator or freezer until needed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hydrox Cookie Dessert Categories: Cookies, Desserts Servings: 8 1/2 c Milk 2 ea Egg yolks; large 24 ea Marshmallows; full size 2 ea Egg whites; lge,beaten stiff 1 c Heavy cream; whipped 36 ea Hydrox chocolate cookies 8 T Butter; melted Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Milky Way Cake Categories: Cakes, Desserts, Candies Servings: 10 1/2 lb Butter 2 c Sugar 4 ea Eggs; large 1 c Buttermilk 2 1/2 c Flour; unbleached, sifted 1/4 t Baking soda 2 t Vanilla extract 1 c Pecans; coarsely chopped Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling. NOTE: Serve this cake with scoops of ice cream on top of each slice for a taste delight. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peach Bavarian Categories: Low-cal, Desserts, Fruits Servings: 8 1/4 c Sugar 1 x Gelatin, unflavored, envelop 1 c Peach slices, frozen * 8 oz Yougart, peach 2 x Egg whites 2 T Sugar 1/2 c Cream, whipping * frozen unsweetened peach slices, thawed ~--------------------------------------------------------------------- ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium 120mg Potassium . INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. . In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepsi-Cola Cake With Broiled Peanut Butter Frostin Categories: Cakes, Desserts, Soda pop Servings: 8 1 x ------------cake------------ 2 c Flour; unbleached 2 c Sugar 1/2 lb Butter 2 T Cocoa; unsweetened 1 c Pepsi 1/2 c Buttermilk 2 ea Eggs; large, beaten 1 t Baking soda 1 t Vanilla extract 1 1/2 c Marshmallows; miniature 1 x ----------frosting---------- 6 T Butter 1 c Brown sugar; dark, packed 2/3 c Peanut butter 1/4 c Milk 2/3 c Peanuts; chopped CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ritz Pecan Pie Categories: Pies, Desserts, Candies Servings: 8 20 ea Ritz crackers; crushed * 1 t Baking powder 3 ea Egg whites; large 1 c Sugar 1 t Vanilla extract 1/2 c Pecans; halves 3 oz Milk chocolate; fine shred * Crush Ritz Crackers to crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Jell-O d' Akron Categories: Desserts, Fruits Servings: 6 6 oz Lime jell-o; (2 pkgs) 20 oz Pineapple;crushed, undrained 1 pt Sour cream 1/2 c Pecans; coarsely cut 8 oz Maraschino cherries; drained 1 x Whipped cream Dissolve Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries. Add to Jell-O. Pour into 8-inch Square oiled pan. Refrigerate 2 hours or until set. Cut into squares and serve topped with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Sorbet Categories: Low-cal, Desserts, Ice cream Servings: 6 1 pt Strawberries, fresh * 3/4 c Orange juice 1/2 c Milk 1/4 c Honey 2 x Egg whites 1 T Honey * or fresh rasberries ( about 2 cups) ~--------------------------------------------------------------------- ~---- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium 197mg Potassium . Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kung Pao Chicken Categories: Poultry Servings: 8 1 ea Chicken Breast 2 t Soy Sauce 2 t Dry Sherry 1 t Cornstarch 1 tb Vegetable Oil 1 x Vegetable Oil for blanching 3 tb Soy Sauce 1 tb Dry Sherry 2 tb Red Rice Vinegar 1 t Sugar 1/2 t Cornstarch Paste 10 ea Dried Chili Pods 8 ea Water Chestnuts, in 1/4s 1/4 c Bamboo Shoots, diced 2 ea Green Onions (white part) 1 ea Garlic Clove, minced 1/4 t Sesame Oil 1 t Hot Chili Oil 1/4 c Roasted Peanuts =*=-------------------------------MARINADE--------------------------------- =*=------------------------------SEASONINGS-------------------------------- =*=------------------------------VEGETABLES-------------------------------- Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Burrito Layers Categories: Main dish, Vegetarian, Mexican Servings: 4 1/2 c Green Lentils; dried 1/4 c Pinto Beans; dried 1/4 c Red Kidney Beans; dried 1/4 c Baby Lima Beans; dried 1 ea Onion; medium 4 ea Garlic Cloves 2 ea Jalapena Peppers * 1 T Oregano; dried 1 T Chile Powder 1/4 c Coriander Leaves; chopped ** 6 oz Monterey Jack Cheese; grated 6 ea Flour Tortillas; 10" 1 ea Tomato; medium, chopped 1 x Lettuce; shredded 1 x Salsa Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. (**) aka cilantro. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick.] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida <ass-uh-fuh-TEE-duh> found in most East-Indian specialty stores. It can significantly reduce flatulence. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beans and Rice, Family Recipe, New Orleans Categories: Main dish, Vegetables Servings: 8 1 lb Red kidney beans 1/2 lb Ham, cubed 2 lb Hot smoked sausage, chunks 10 c Water 2 ea Large onions, chopped 4 tb Cooking oil 1 x Garlic powder, to taste 1 ea Salt, to taste 1 ea Pepper, to taste Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cooking Bag Chicken Categories: Chicken, Microwave Servings: 2 1 x Cooking bag 1 T Flour 2 ea Chicken breast halves 1/4 lb Sliced mushrooms 1 ea Garlic clove, minced 1 x Minced fresh ginger 1 T Hoisin or barbeque sauce Shake flour into bag to coat the inside. Add a small amount of liquid to bottom of bag and dissolve flour so it does not clump on food. Place chicken breasts on bottom of bag, cover with mushrooms, garlic, ginger and sauce. Tie bag with nylon tie, vent with knife slits in 5 or 6 places. Cook on High 5 to 6 minutes. Allow to stand 5 minutes. Carefully open bag to avoid escaping steam. From Prevention Magazine, April 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Linguine with Crab and Wild Mushrooms Categories: Wild mushro, Crabmeat, Pasta Servings: 2 1/2 t Saffron threads 3 T Butter 8 oz Shiitake mushrooms; stemmed 1 ea Green onions; thinly sliced 1 T Tomato paste 8 oz Crabmeat; cut into bite-siz 2 t Tarragon; fresh, or 3/4 tea 8 oz Linguine; [or other pasta, Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2, can be doubled or tripled Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Heart and Radicchio Salad Categories: Artichoke h, Radicchio, Salad Servings: 2 1 pk Artichoke hearts; frozen, 9 1 x Marinated in a jar] 2 1/2 T Olive oil; extra-virgin 2 t Lemon juice; fresh 1 ea Raddicho; small, separated 1 x Leaves torn into halves) 14 ea Basil leaves; chopped 1 x Parmesan cheese Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade]. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes. Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [If you feel you need it for flavor, add reserved marinade a tablespoon at a time and then tasting to see if it needs more.] Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves 2, can be double or tripled. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Berries Kir Royale Categories: Dessert, Puff pastry, Fresh fruit Servings: 2 2 c Strawberries; halved 1 T Sugar 1/2 c Champagne; chilled or spark 1 T Creme de cassis 1 x Nutmeg hearts; see recipe Mix strawberries and sugar in medium bowl. Let stand 5 minutes, stirring occasionally. Divice between 2 large wine glasses. Pour 1/4 cup Champagne and 1/2 tablespoon cassis into each glass. Serve with Nutmeg Hearts. Serves 2, can be doubled or tripled. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Puff Pastry Hearts Categories: Puff pastry, Dessert, Fresh fruit Servings: 16 1 ea Puff pastry; thawed (half o 2 T Sugar 1/2 t Nutmeg; ground Preheat oven to 350F. Roll pastry out on lightly floured surface to 11x14-inch rectangle. Using 3- to 4-inch heart-shaped cookie cutter, cut out hearts. Transfer to cookie sheet. Combine sugar and nutmeg in bowl. Sprinkle over hearts. Bake until cookies are puffed and golden brown, about 15 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight.) Makes about 16 hearts. Note: These look very pretty when presented on a plate of sliced strawberries. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Andouille Categories: Cajun, Sausage Servings: 6 1 1/2 ea Large sausage casing, appr 1 x Inches wide) 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 T Garlic cloves; finely min 2 T Salt 1/2 t Black pepper; freshly gro 1/8 t Cayenne 1/8 t Chili powder 1/8 t Mace 1/8 t Allspice 1/2 t Thyme; dried 1 T Paprika 1/4 t Bay leaf; ground 1/4 t Sage 5 t Liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Andouille #2 Categories: Cajun, Sausage Servings: 4 4 lb Pork (2 lbs fat, 2 lbs lea 1 lb Inner lining of pork stoma 1 x (chitterlings) 2 ea Garlic cloves 3 ea Bay leaves 2 ea Lg Onions 1 T Salt; (not iodized) 1 T Pepper 1 t Cayenne pepper 1 t Chili pepper 1/2 t Ground mace 1/2 t Ground cloves 1/2 t Ground allspice 1 T Minced thyme 1 T Minced marjoram 1 T Minced parsley (you can use an extra pound of pork instead of the tripe.) Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Andouille-Tasso Dressing Categories: Dressing, Andouille, Tasso Servings: 1 1/2 lb Andouille; finely chopped 1/2 c Tasso; finely chopped 4 c Chicken stock 1 pk Cornbread; about 9-inch pan 4 T Margarine 1 c Onions; finely chopped 1/2 c Green onions; finely choppe 1/2 c Celery; finely chopped 1/2 c Mushrooms; fresh, sliced 1/4 c Parsley; finely chopped 1/4 c Bell pepper; finely chopped 2 t Garlic; finely chopped 2 t Salt 1 t Black pepper Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender. Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT OVERCOOK! Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly. At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing. Remember... you want the stuffing "just moist" -- not wet! And you want to taste the stuffing before adding any salt and pepper. There may already be enough in the tasso and andouille to suit you. Use with Stuffed Veal Pocket. NOTE: The best way to enhance the flavor of a traditional New Orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken and Andouille Gumbo Categories: Cajun, Soups Servings: 15 1 c Oil 1 ea Chicken; cut up or boned 1 1/2 lb Andouille sausage; or kielb 1 c Flour 3 3/4 c Onions; chopped 2 c Celery; chopped 2 c Green pepper; chopped 3 t Garlic; chopped 8 1/2 c Chicken stock 1 x Salt 1 x Cayenne pepper 2 c Green onion; chopped 1 x File 1 x Cream sherry 1 x Cooked rice Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. Add sausage (cut in 1/4" rounds) to pot and saute with chicken. Remove both from pot. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color). Add onions, celery, green pepper, and later garlic to roux, stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to boil. Reduce to simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp per serving is recommended. File - a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The word file means to twist or make threads. If you put the file directly into the gumbo while it is cooking, that is what you will end up with, a liquid that is rather stringy as you bring your spoon out of the bowl. Ugh! Do it right, let each person add their own at the table. If making roux over very high heat, the oil you use must be free of food particles to avoid burning. If you scorch your roux, even slightly, while you are making it, throw it out, and start over again after you have thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut okra to trinity, saute, and cook together with roux. (remember, the Cajun cooking trinity is onions, celery and green pepper). Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Boudin Blanc Categories: Pork, Meats, Sausage Servings: 1 3 T Bacon drippings 1 c Onions; chopped 1 c Parsley; fresh, chopped 1 T Garlic; chopped 1 c Water 2 c Cooked rice 4 c Cooked pork; chopped (lefto 1 x Cayenne pepper; to taste 1 1/2 t Salt; depending on salt in Saute onions in bacon drippings until nearly clear. Add parsley, then garlic. Add water. Cook until the onions are completely cooked. Add rice and blend in real well. Add chopped pork, ground cayenne pepper, and salt if needed. With sausage stuffer, stuff mixture into natural pork casings. Tie in 4- to 5-inch links. To serve, heat in a pan with a little water until warmed through. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Danish Categories: Cookies, Holidays Servings: 1 1 x -----crust----- 1 c Shortening 3 c Flour 1/2 t Salt 1/2 c Milk 1 ea Egg yolk 1 x -----filling 6 c Apples, peeled and sliced 1 1/2 c Sugar 1/4 c Margarine 2 T Flour 1 T Cinnamon 1 x -----glaze----- 1/2 c Powdered sugar 2 t Milk 1/4 t Almond extract Mix flour and salt, cut in shortening, combine milk and egg yolk and add to flour. Roll out half the mixture on a floured surface to fit 11x16x1/2 inch jelly roll pan. Place in pan. Mix all filling ingredients together and spread over dough. Roll remaining pastry and place over filling. Brush pastry with 1 egg white, stiffly beaten. Bake at 375F 45 minutes. Mix together glaze, drizzle over cooled danish. Cut into bars. Source: My mother. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Enchilada Casserole Categories: Mexican, Main dish, Ground turk Servings: 6 6 ea Chicken breasts 2 c Sliced fresh mushrooms 1 1/4 c Chopped onion (1 medium) 1/2 c Chopped bell pepper 2 T Minced jalapeno pepper 1 ea (4 oz.) can chopped green ch 1/4 c (+ 2 tbsp) nonfat dry milk 3 T All-purpose flour 1 1/2 c Water 3/4 t Chili powder 1/2 t Salt & 1/2 tsp ground cumin 1/4 t Pepper 8 ea Corn tortillas 1 c Shredded cheddar cheese 1/2 c Tomato-chopped-unpealed 1/4 c Plain yogurt Boil chicken, remove bones & skin, shred with two forks and set aside. Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk powder and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350 for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and yogurt. Garnish with additional jalapeno pepper slices. Source: Michael Grosz, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frango Mints Categories: Chocolate, Holidays Servings: 1 12 oz Chocolate 1 x Peppermint extract 1/2 c Margarine 1 1/2 c Powdered sugar 2 ea Eggs 2 t Vanilla Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Triple Chocolate Bread Categories: Chocolate, Breads, Desserts Servings: 5 1 x -----bread----- 2/3 c Firmly packed brown sugar 1/2 c Land o lakes butter, softene 1 c Semi-sweet miniature real ch 2 ea Eggs 2 1/2 c All-purpose flour 1 1/2 c Applesauce 1 t Baking powder 1 t Baking soda 2 t Vanilla 1/2 c Semi-sweet miniature real ch 1 x -----glaze----- 1/2 c Semi-sweet miniature real ch 1 T Land o lakes butter 5 t Water 1/2 c Powdered sugar 1/4 t Vanilla 1 x Dash salt Heat oven to 350 deg.F. For bread, in large mixer bowl combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed, 1 to 2 minutes. Add flour, applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce speed to low; continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans. (Bread can be frozen unglazed. Remove from freezer; bring to room temperature before glazing.) For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla and salt until smooth and creamy. Drizzle _each_ warm loaf with glaze. Cool completely. Source: Kyosho Connick, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peter Paul Mounds Cake Categories: Cakes, Chocolate, Coconut Servings: 1 1 ea Deep chocolate cake mix 1 c Milk 1 c Sugar 24 ea Large marshmallows 1 x -----icing----- 1 1/2 c Sugar 1/2 c Evaporated milk 1 ea Stick (1/2 cup) butter or ol Bake a deep chocolate cake mix in a large sheet cake pan. While cake is baking, mix together next three ingredients, milk, sugar and marshmallows. Heat until marshmallows are melted. Remove from heat and add 14 oz. coconut. Spread above mixture on slightly warm cake. FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until chips are melted. Spread on cake. Source: Donna Ransdell, FidoNet Cooking Echo Practice Random Kindness and Senseless Acts of Beauty Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Triple Espresso Brownies Categories: Cookies Servings: 36 1 x -----brownies----- 21 1/2 oz Brownie mix (1 pkg. pillsbur 1/2 c Water 1/4 c Oil 1 ea Egg 2 t Expresso granules, instant 1 t Vanilla 1 x -----filling----- 1/4 c Butter, softened 1/2 c Brown sugar, firmly packed 1 ea Egg 2 t Espresso granules, instant 1 t Vanilla 1 c Walnuts, coarsely chopped 3 ea Chocolate bars, sweet dark/b 1 x -----glaze----- 1/2 c Semi-sweet chocolate chips 1 T Butter or margarine 1/8 t Espresso granules, instant 1 t Milk or whipping cream Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. SOURCE: Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort, (R)etry, (C)onsume Chocolate Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Eggplant with Two Cheeses Categories: Eggplant, Vegetarian, Mozzarella Servings: 8 1/2 ea Unsalted butter; (1/4 cup) 1/2 ea Yellow onion; diced 1/2 ea Green bell pepper; diced 1/2 ea Red bell pepper; diced 2 ea Eggplants; about 1 lb. each 1 ea Bay leaf 1/2 c Dry white wine 1/2 c Chicken stock; or canned br 2 c Whipping cream 1 c Parmesan; freshly grated (a 8 ea Sl Mozzarella; 1/4-inch thic Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and saute until tender, about 10 minutes. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt and pepper. Divide mixture among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot. Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon Appetit, JanuarJanuary 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Cabbage with Wine and Apples Categories: Cabbage, Sauerkraut, Vegetable Servings: 8 2 ea Red cabbage; medium heads, 4 T Unsalted butter 1 1/2 T Brown sugar; dark 2 ea Med Onions; finely chopped 2 ea Sm Apples; granny smith, pee 1 x Chopped 1/4 c Red wine vinegar; plus 2 ta 1 t Coarse salt; kosher type 1/4 c Dry red wine; plus 2 tables 1 1/3 c Meat stock; or canned beef 1 x (actually 1 to 1-1/3 cups) 3 T Red currant jelly 1. Quarter and core the cabbages. Wash, drain and cut into 1/4-inch shreds. In a large, heavy nonreactive casserole, melt the butter over moderately low heat. Stir in the brown sugar and cook, stirring, until melted. Add the onions and apples. Cover tightly and cook over low heat for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and 1 cup of the stock. Cover and simmer over moderately low heat until the cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to keep the cabbage fairly moist but never soupy. Add the currant jelly and stir until melted. Remove from the heat and serve hot. (The cabbage can be made up to 2 days ahead. Let cool completely, then cover and refrigerate. Let return to room temperature before reheating.) Serves 8. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesecake Ice Cream Categories: Ice cream, Cream chees, Sour cream Servings: 1 1 x Softened, but still cool 1/4 c Superfine sugar 1 c Sour cream; cold 1 c Whipping cream; cold 1 pn Coarse salt; kosher type 3 T Lemon juice; fresh 1/4 t Vanilla extract 1. Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the whipping cream. Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. 2. Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fontina, Mushroom and Pancetta Lasagna Categories: Lasagna, Fontina, Pancetta Servings: 8 1 x Filling: 30 oz Ricotta; 2 15-oz. container 1 pk Spinach; chopped, frozen, c 1 x Package directions, drained, 1/2 c Parmesan; freshly grated (a 2 ea Eggs 1 x Mushrooms: 1 T Olive oil 2 oz Pancetta; *, or bacon, chop 2 t Rosemary; fresh, minced or 1 x Crumbled 12 oz Mushrooms; button, sliced 1 x Assembly: 12 ea Lasanga noodles; about 1 x Tomato, porcini & pancetta s 1 lb Fontina cheese; grated 3/4 c Parmesan; freshly grated (a 1 ea Tomato; seeded, chopped 2 t Rosemary; fresh, minced or 1 x Crumbled * Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares. Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato, Porcini and Pancetta Sauce Categories: Sauce, Italian, Porcini Servings: 1 1 pk Porcini mushrooms*; dried, 1 c Hot water 1 T Olive oil 2 oz Pancetta*; or bacon, choppe 1 ea Med Onion; chopped 2 t Rosemary; fresh or 1 teaspo 1/8 t Dried red pepper; crushed 1 cn Tomatos; crushed, with adde * Pancetta, which is Italian unsmoked bacon cured in salt, and porcini mushrooms are available at Italian markets and some specialty food stores. Rinse mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms. Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until sauce is thick, stirring occasionally, about 35 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Makes about 4 cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from Bon Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Vegetable Soup Categories: Soup, Lentils, Quick Servings: 8 3 T Olive oil 1 ea Onion; chopped 1 ea Green bell pepper; chopped 3 ea Cl Garlic; minced 8 c Water 3 cn Tomato sauce; (8 oz. cans) 1 1/2 c Lentils 1 c Brown rice 1 c Dry white wine 3 ea Carrots; sliced 3 ea Celery; sliced 2 ea Potatoes; red, diced 2 ea Zucchini; sliced 1 t Thyme;dried, crumbled 1 t Basil; dried, crumbled Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper. Recipe from "Too Busy To Cook", Bon Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Intemperance Categories: Chocolate, Desserts, Cakes Servings: 10 1 x -----filling----- 1 1/2 lb Semisweet chocolate 1/2 c Strong coffee 2 T Sugar 3 ea Eggs, seperated 1/2 c Tia maria 1/2 c Heavy cream 1 x -----cake----- 1 pk (23-ounce) brownie mix 2 T Water 3 ea Eggs 1 x -----glaze----- 1/2 lb Semisweet chocolate 1/3 c Water FOR THE FILLING: Melt chocolate with coffee on top of a double boiler. When chocolate is completely melted, remove pan from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Tia Maria. Cool mixture. In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff. Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites. FOR THE CAKE: Preheat oven to 350. Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease an 11-by-15 inch jellyroll pan. Line it with waxed paper. Grease and lightly flower paper, shaking off any excess flower. Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done. Turn cake onto a rack and peel off paper. Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut rounds of cake to fit both top and bottom of mold, and a strip for sides. Place smaller round in bottom of mold. (you will probably have to piece one section of side to cover completely, but don't worry; any patchwork will be hidden by chocolate glaze.) Fit larger round of cake on top of mold. Chill for 3 or 4 hours or until firm. Unmold and cover with glaze. FOR THE GLAZE: Melt chocolate in water and stir until smooth. Spread over top of mousse-cake and drizzle down sides. Chill again. Serve in slender slices -- its indecently opulent. Hints: Melt chocolate in microwave. Its much faster. Instructions are on the chocolate package. A souffle dish makes a good replacement for the Charlotte mold. Source: Bill Calvin, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Decadence Categories: Chocolate, Desserts, Company Servings: 10 16 oz Semisweet or bittersweet cho 5 oz Sweet butter 5 ea Large eggs, separated 1 T Flour 1/4 t Cream of tartar 3 T Sugar (to 4 tbsp) 4 c Heavy cream 1 x One or a pair of the followi 1 x Raspberry sauce 1 x Sauce bijou (cranberry/raspb 1 x Orange sauce DIRECTIONS: Preheat oven to 425-F. Line 8x2" round cake pan with parchment or waxed paper. Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir until completely melted and smooth. Whisk in egg yolks and flour. Set aside. Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar, beating at high speed, until stiff but not dry. Fold about 1/4 of egg whites into the chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes. Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, but will still seem undercooked. As it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack. Cover and chill for several hours in the refrigerator. Run a knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner on low heat for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from bottom and invert again onto serving plate or corrugated cake circle (if you plan to frost it with whipped cream). The cake circle will be 1/2" bigger than the dessert all around. The dessert will be right side up and higher around the edges than in the middle. It may be made to this point up to 4 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months. To Serve Simply: Remove from refrigerator at least one hour in advance. Cut in wedges and pass lightly sweetened whipped cream and sauces separately. To Serve More Formally: Whip cream with remaining 3 Tbsp sugar and mask cake thickly with about 3/4 of it. (Instructions in back of book say to use a turntable. Cover cake with whipped cream, smooth top, then hold spatula at an angle to sides and rotate turntable to smooth.) Scrape the remaining whipped cream into pastry bag and pipe large rosettes or swirls around the top edge of the cake. Source: Cocolat, Extraordinary Chocolate Desserts, by Alice Medrich (owner of the Cocolat chocolate dessert store chain, California). ISBN # 0-446-51419-5 From: Sallie Krebs (nee Austin), FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Twist New England Boiled Dinner Categories: Main dish, Pork, Chicken Servings: 4 1 lb Head of green cabbage 1 lb Smoked shoulder or butt pork 4 ea Medium potatoes, peeled 4 ea Large carrots, trim & scrape 2 ea Leeks, trimmed & well washed 4 ea Ribs celery,trimmed and tied 1 ea Onion* 2 ea Whole cloves 2 t Allspice 2 ea Sprigs fresh thyme OR 1 t Dried thyme 1 ea Bay leaf 6 ea Peppercorns 1 x Salt to taste 4 ea Chicken legs and thighs *Peel onion but leave stem on, press cloves into onion. Remove and discard any tough outer leaves on the cabbage, quarter and remove the core. In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with water, add salt to taste. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Add the chicken and simmer for 15 minutes more. From the author: "In my recipe, smoked shoulder or butt of pork is combined with winter vegetables and chicken. The smoked pork is already cooked, which greatly reduces boiling time. The chicken legs and thighs go in last because they cook quickly. Serve guests a little of each ingredient along with Dijon-style mustard, grated horseradish and cornichons. A mixed green salad is all you need on the side." From "60-Minute Gourmet by Pierre Franey" Posted by: Sheila Exner, Jan. 1992 =+=---------------------------------------------------- Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Outarde au Vin Blanc-Snow Goose in White Wine Categories: Poultry Servings: 10 1 ea Snow Goose 3 ea Garlic Cloves finely chopped 1 x Salt 1 x Black Pepper freshly ground 1 x White Wine, bottle, 750 ml 1 ea Clove 1 pn Red Pepper 1 ea Onion, medium, sliced 1 tb Parsley, minced 1 c Heavy Cream (35%) Rub butter into the snow goose. Place it in a casserole and sprinkle with the garlic, a pinch of salt and pepper. Add the white wine, clove, red pepper and diced onion into the casserole. Bake securely covered in the casserole for 3 hours at 350. Take out the snow goose and put it in another pan. Skim the fat off the juice. Add the cream and parsley to the juice. Cook at medium heat until slightly thickened. Serve over slices of the goose. You can use domestic goose. Snow goose eggs have pink yolks! From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chickpeas With Pasta And Zucchini Categories: Main dish Servings: 4 1/2 lb Italian Sausage 1 tb Olive Oil 1 ea Onion, large, chopped 1 t Basil, dried 1/4 t Fennel Seeds 1 ea Bay Leaf 1 cn Chickpeas, drained 19 oz 1 c Small Shell Pasta 3 ea Zucchini, chunks 1 ea Parsley, fresh, chopped 1 x Salt 1 x Black Pepper, freshly ground Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caribou Inuulitsivik Categories: Meats Servings: 6 3 lb Caribou, cubed 1/4 t Peppercorns, crushed 1/4 c Soy Sauce 1 ea Onion, large, diced 2 ea Bay Leaves 1 c Red Wine 1 ea Garlic Clove, minced 1/4 t Thyme 2 ea Red Peppers, chopped Saute the caribou over high heat in the butter and pepper until browned. Add the beef, red wine, garlic, bay leaves, thyme and soy sauce. Bring to a boil, then simmer until tender. Thicken juices with a roux or heavy cream (35%). Add in red pepper. Mushrooms and other vegetables can be added. Caribou is also good as a burger or taco. By chefs Gaston Deschenes and Yvon Lecuyer of the Inuulitsivik Hospital cafeteria in Povungnituk. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggnog Rice Pudding Categories: Desserts Servings: 6 2 tb Cornstarch 1 qt Eggnog 2 c Cooked Rice 1 ds Nutmeg In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Pork and Black Bean Chili Categories: Main dish Servings: 8 1 lb Black Beans 2 tb Olive Oil 1 1/2 lb Boneless lean pork, cubed 2 ea Onions, large, chopped 5 ea Garlic Cloves, minced 4 t Chili Powder, (or more) 1 tb Paprika 2 t Oregano, dried 2 t Cumin, ground 1/2 t Chili Pepper Flakes 1 cn Tomatoes, chopped 28 oz 2 c Chicken Stock 2 tb Red Wine Vinegar 3 ea Green Peppers, diced 1/3 c Parsley or Coriander, chop 1 x Salt 1 x Black Pepper, freshly ground In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Turkey Calzones Categories: Lunch, Appetizers, Low-cal Servings: 4 2 c Frozen chopped spinach 1/2 c Part-skim ricotta cheese 1 T Parmesan cheese, grated 1/4 t Garlic powder 4 oz Refrigerated Pizza dough 6 oz Smoked turkey, thin slice 1 ea Tomato, med.,8 slices Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably would make up my own dough if I had time but the pre-prepared isn't bad.) Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half of circle. Fold over and seal by pressing edges with fork. Place on prepared baking sheet, bake 12-15 minutes, until browned. Can be frozen and re-heated for lunches. Per each: 201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Salad, Minestrone Soup, Ice Tea, Categories: Salads, Pasta, Soup, Beverages Servings: 1 1 c Cooked pasta 1 c Broccoli 1/4 c Carrots 1/4 c Celery 1/4 c Oil-free dressing 1 c Minestrone soup Cook broccoli, carrots and celery, mix with pasta and dressing. Serve with minestrone soup for lunch. From Cut Out Cholesterol Diet Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon and Egg Casserole Categories: Egg, Lunch, Breakfast Servings: 10 1/4 c Margarine, melted 2 c Unseasoned croutons 2 c Onion/garlic croutons 2 c Cheddar cheese, grated 2 c Milk 6 ea Eggs 1 T Prepared mustard 10 ea Slices bacon Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes. From the package of Bryan Bacon Posted by: Grandma Sheila (Exner) July 1991 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pita, Cucumber Salad, Ice Tea, Categories: Chicken, Salad, Beverages Servings: 1 2 oz Cooked chicken breast meat 1 ea Small pita 1 x Lettuce 2 ea Tomato slices 1 T Honey 1 T Dijon mustard 1/2 c Sliced cucumber 2 T Low-cal vinaigrette Combine sliced chicken, lettuce, tomato, honey and mustard. Pack into pita bread. Serve with cucumber salad and ice tea. Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skillet Chicken and Rice Categories: Low-cal Servings: 6 2 lb Chicken pieces, skinned 3 c Mushrooms, fresh, sliced 4 x Carrots; peeled, sliced 1/2" 3/4 c Rice, long grain 1/2 c Onion, chopped 1 t Poultry seasoning 1 t Bouillon, chicken, granules 1/4 t Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if necessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SEARED SCALLOPS WITH CUCUMBER-PEPPER RELISH Categories: Seafood, Thai, Appetizers Servings: 4 1 lb Scallops 1 x Salt 1 x Pepper, white 2 T Olive oil -----------------------------------RELISH----------------------------------- 1 ea Lemon grass stalk 1/2 c Rice vinegar 1/4 c Sugar 1/2 t Red pepper flakes 2 ea Cucumber, med 1 ea Banana pepper; devein/minced 1 ea Serrano, red; deveined/mince 2 t Cilantro; minced 2 t Basil, fresh; minced 2 t Mint, fresh; minced 1/3 c Lime juice 1 x Salt 1 x Pepper, white Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise. Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients. Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one tablespoon oil in a wok or non-stick skillet. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared. Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately. --- COOK's Magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BRAISED BEEF SHORT RIBS WITH GINGER-SOY GLAZE Categories: Beef, Chinese Servings: 6 3 lb Beef short ribs 5 ea Star anise, whole 1/4 c Shao xing 1 oz Ginger, fresh; sliced thin 6 ea Garlic clove, med; peeled & 3 T Soy sauce 1/2 oz Rock sugar 1 x Salt 2 ea Scallion, med; sliced crossw Bring 1-1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; sover and simmer 1-1/2 hours. Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm. Simmer sauce until it reduces to a thin syrup, about five minutes. Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve. --- Monsoon Restaurant San Francisco, CA per COOK's magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Alligator Cacciatora Banquet Categories: Cajun, Italian, Main dish, Wild-game Servings: 100 3 ea Adult Alligators 50 lb Canned whole tomatoes 15 lb Zucchini sliced 10 lb Sliced onions 3 cn Black pitted olives sliced 1 c Salt 1 c Black pepper 1/2 c Crushed red pepper 4 c Oregano 4 c Diced fresh parsley 1 pk Bay leaves (small box) 20 lb Assorted green & Red 4 c Vegetable oil 1 ea Whole bulb of garlic peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?) Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?) Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GRILLED YELLOWFIN WITH MANGO-PAPAYA RELISH Categories: Fish, Grill Servings: 4 4 ea Yellowfin tuna steaks 1 T Oil 1 t Coriander, ground 1 x Salt 1 x Pepper, white -----------------------------------RELISH----------------------------------- 1 ea Mango, large 1 ea Papaya, large 2 T Lemon juice 3 t Cilantro, fresh; minced 1 x Salt 1 x Pepper, white Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor. Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside. Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout. Serve each steak with the relish on the side. --- COOK's magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BROCCOLI-PASTA TOSS Categories: Low-cal, Pasta, Vegetables Servings: 4 2 c Broccoli flowerets 4 oz Fettuccine, broken up 1 T Oil, cooking 3 T Parmesan cheese, grated 1 t Sesame seed, toasted 1/8 t Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swedish Meatballs Categories: Main dish, Meats, Christmas Servings: 4 2 c Soft bread crumbs 2/3 c Milk 1/2 c Minced onion 4 T Butter 1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten 2 t Salt 1/2 t Pepper 1 t Nutmeg 1 t Paprika 1 T Concentrated meat extract 3 T Flour 1 c Water 1 c Sour cream 2 T Minced parsley Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley. Yield: 70 to 80 meat balls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swedish Beef Roast Categories: Main dish, Meats Servings: 6 1 T Butter 5 lb Beef chuck or rump roast 4 ea Anchovies, chopped (opt) 1 ea Onion, minced 2 t Salt 1 ea Bay leaf 15 ea Peppercorns 1 T Brown sugar 1 T Vinegar 1 T Whiskey 1 c Water Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swedish Spritz (Spritsar) Cookies Categories: Cookies, Christmas Servings: 96 2 c Sifted all-purpose flour 3/4 c Sugar 2 ea Egg yolks 1 c Butter 1 t Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Swedish Ginger Cookies (Pepparkakor) Categories: Cookies, Christmas Servings: 10 1/2 c Molasses 1/2 c Sugar 1/2 c Butter 1 ea Egg, well beaten 2 1/2 c Sifted all-purpose flour 1/4 t Salt 1/4 t Baking soda 1/2 t Ginger 1/2 t Cinnamon Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wagon Wheel Sausage Pie Categories: Brunch, Cheese/eggs Servings: 6 12 oz Sausage, little sizzlers 3 c Hash browns, loose, frozen 1/2 c Green onions, chopped 2 T Milk 1/2 t Salt 1/4 t Pepper 8 oz Cream cheese 3/4 c Bisquick 1/3 c Milk 2 ea Egg Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie plate. Mix together next 5 ingredients and spread over potatoes. Arrange sausages in spoke fashion on top. Mix together bisquick, milk and eggs and pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gibanica Categories: Cheese/eggs Servings: 8 2 lb Cottage cheese, large curd 1 x Cheese 4 ea Egg, separated 10 T Butter 1/2 t Salt 1 lb Phyllo dough Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place 3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate triple layers of dough with filling, ending with dough. Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1 hour. Let cool slightly before cutting. Can be reheated uncovered. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lukschen Kugel (Mama Leah Cookbook) Categories: Cheese/eggs Servings: 8 1 lb Medium egg noodles 6 ea Eggs 1 c Cottage cheese 1 c Sour cream 1/2 c Sugar 1 c Raisins (optional) 1/2 c Brown sugar 1/2 c Walnuts or pecans 1 tb Cinnamon Preheat oven to 350 F. Cook noodles until tender, drain. Beat eggs in large bowl. Add milk, cheese, sour cream, white sugar and raisins. Beat together and then add noodles. Mix well. Pour into 10 x 14 inch pan. Mix together brown sugar, nuts and cinnamon. Sprinkle evenly over noodles and bake for 1 hour or until center seems firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blintz Batter - (Mama Leah Cookbook) Categories: Cheese/eggs, Appetizers Servings: 16 4 ea Eggs 1 tb Corn oil 1 c Milk or water 1 c Flour 1 pn Pinch salt Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan. When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggs Benedict without real eggs Categories: Cheese/eggs, Main dish Servings: 4 1/4 c Cholesterol-free egg product 1 1/2 t Lemon juice 3 T Evaporated milk 1/2 c Butter 1 ds Cayenne pepper 4 ea Frozen waffles, toasted 4 ea Canadian bacon slices, warme 4 ea Egg, poached Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan, combine egg product and lemon juice; stir over low heat (watching carefully so eggs don't cook) until thickened. Slowly stir in evaporated milk until heated. Remove from heat and stir in butter and cayenne pepper until smooth. Assemble each serving in the following order: waffle, Canadian bacon and poached egg. Top each with sauce and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Turtle Cheese Cake--Microwave Categories: Cakes Servings: 12 4 T Margarine 1 1/4 c Graham cracker crumbs 14 oz Caramel candies (36 Brachs) 1/2 c Evaporated milk 1 c Pecan pieces 16 oz Cream cheese 1 c Chocolate chips, divided 1/2 c Sugar 1 t Vanilla 2 x Eggs 2 T Milk 12 x Pecan halves Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pisang Goreng (Sauteed bananas) Categories: Fruits, Oriental Servings: 4 2 ea Banana 4 T Butter Peel bananas and slice lengthwise and then in half crosswise. Heat butter in a skillet large enough to hold the bananas in a single layer. Place bananas in the skillet cut side down when the margarine is bubbling but not brown. Saute until golden, turning once; about two minutes per side. Drain on paper towels. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tyropites Categories: Greek, Appetizers Servings: 60 1/2 lb Ricotta or cream cheese 1/2 ts Grated nutmeg (or more) 1/2 lb Feta cheese; crumbled 1 c Butter; melted 2 Eggs; lightly beaten 3 tb Butter; melted 1 tb All-purpose flour 1 lb Commercial filo sheets 1 pn -Salt (optional) In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias - I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soupa Avgolemono ( Greek Egg-lemon Soup) Categories: Soups, Greek Servings: 6 2 qt Chicken broth; strained 2 Lemons; (juice only) 1/2 c Raw long grain white rice -Salt 2 Whole eggs or egg yolks Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York, via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanahorizo Categories: Greek, Vegetables, Rice Servings: 4 1/2 c Olive oil 1 c Tomatoes, chopped 1 bn Parsley; chopped fine 1/8 ts -Salt 1 lg Yellow onion; chopped fine 1/8 ts -Pepper 1 tb Garlic, finely choppped 2 bn Spinach; stems removed, 3 c -Water - chopped 2 tb Tomato paste 1 c White rice, uncooked In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Patates Categories: Greek, Vegetables Servings: 6 3 lb White potatoes 1/2 ts Dry oregano 1/2 c Chopped yellow onions 1/2 ts Basil 1/4 c Finely minced garlic 1 c Fresh lemon juice 1/2 ts -Salt 1/2 c Vegetable oil 1/2 ts -Pepper -Water (as needed) Preheat the oven to 400 F. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed. Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon. Serves 6 to 8 Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Makaronia Categories: Greek, Pasta Servings: 4 1/2 lb Sweet butter 1 1/2 lb Spaghetti; cooked al dente 1/4 lb Mizithra (or Feta); grated 16 Jumbo Calamata olives * *Note: Olive meat should be shaved from the pits. In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Papadakis Stuffed Grape Leaves Categories: Greek, Appetizers Servings: 8 1 1/2 lb Ground lamb 1/2 c Olive oil 1 lg Yellow onion; chopped fine 1/2 ts Oregano 1 bn Parsley; chopped 1/2 ts -Salt 1 bn Fresh mint; chopped 1/2 ts -Pepper 1 c Pine nuts 1 Jar grape leaves * 1/2 c Fresh lemon juice -Water (as needed) *Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Revithia Soupa (chick Pea Soup) Categories: Greek, Soups Servings: 6 1 c Dried chick peas 1 tb Olive oil 6 c -Cold water 1 ts Salt 2 Onions,thinly sliced Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Beans Braised With Mint & Potatoes Categories: Greek, Vegetables Servings: 4 3 tb Olive oil & margarine, mixed 1 tb Chopped fresh parsley, opt. 1 c Tomato juice or sauce 2 md Potatoes; peeled 1 lb Fresh green beans Salt & freshly ground pepper - trimmed, cut Chopped fresh mint Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stifado Categories: Greek, Meats Servings: 4 1/4 c Olive oil 2 1/2 tb Chopped fresh thyme * 1 1/2 lb Boneless beef chuck 2 1/2 tb Chopped fresh rosemary * - cut into 1-1/2" cubes 2 1/2 tb Chopped fresh oregano * 2 tb All-purpose flour 1 Bay leaf; crumbled 12 oz Sm. white boiling onions 1 ts Ground cumin - Peeled 2 c Dry red wine 1 lb Tomatoes,peeled,seeded,chopd 1/2 lb Feta cheese, crumbled 3 Garlic cloves; minced Salt & freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fakes Xithati ( Sour Lentil Soup) Categories: Greek, Soups Servings: 6 1/2 l Brown lentils 1/2 dl Cold water 2 l Water 1 tb Flour 1/4 l Finely chopped spring onions 1/2 dl Vinegar (or to taste) 1 Garlic clove (opt.); crushed Salt 1/2 dl Finely chopped coriander * Freshly ground black pepper 3/4 dl Olive oil *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lamb Baked In Paper Categories: Greek, Meats Servings: 6 1 Leg of lamb * 2 Garlic cloves 2 oz Feta or Kasseri (or more) 2 Lemons, juice only 1 ts Thyme 1 tb Salt 1 ts Spearmint flakes Pepper to taste 1 ts Oregano *Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fassoulada ( Greek Bean Soup ) Categories: Greek, Soups, Meatless Servings: 8 1 lb Dried navy beans 1 c Chopped, drained tomatoes 2 Onions; chopped 1 Bay leaf 2 Celery stalks with leaves 2 Sprigs fresh mint or thyme - chopped Salt & freshly ground pepper 2 Carrots; scraped & diced 1/3 c Olive oil 4 Sprigs fresh parsley;chopped Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Peloponnisos Categories: Greek, Appetizers, Main dish, Meatless Servings: 8 1 kg Spinach 3 ts Ground nutmeg 1 md Onion; chopped Salt 1 Leek; chopped Freshly ground black pepper 1 c Chopped spring onions 8 Fillo pastry sheets 1/3 c Olive oil Olive oil or butter 1/2 c Chopped parsley Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soutzoukakia Smyrneika (ground Meat Sausages, Smryna Style Categories: Greek, Meats Servings: 20 4 tb Butter; melted - soaked in water, and 1 lb Tomatoes; peeled - squeezed dry 1 ts Granulated sugar 1 ts Ground cumin Salt & freshly ground pepper 1 Egg; lightly beaten 3 Garlic cloves; crushed 2 ts Parsley; minced 1/4 c Dry white wine 1 ts Salt; (or more to taste) 1 sm Bay leaf 1 pn Freshly ground pepper 1 lb Lean ground beef Oil for frying 2 sl Bread; crusts removed, Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bakaliaro Tiganito ( Fried Salt-cod ) Categories: Greek, Fish Servings: 6 1 1/2 lb Dried salt cod 1 pn Salt 1 1/4 c All-purpose flour 1/4 ts Baking powder 2/3 c Cold water Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skordalia Categories: Greek, Sauces Servings: 6 4 md Potatoes 1/3 c White vinegar* 6 Cloves garlic (or more!) 1 pn Salt 1/2 c Olive oil *Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York via Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Astakos Plaki - Lobster In Tomato Sauce With Saffron Rice Categories: Greek, Fish Servings: 4 2 Lobsters (about 2 lbs each) 4 Sun-dried tomatoes (in oil) - (live, or recently dead) - pounded to a paste 25 Saffron strands; soaked in 1/2 c White wine 1/4 c Hot water 1/4 c Orange juice 1/4 lb Finely chopped onion 1 Bay leaf 1 md Leek; washed, finely chopped Salt & freshly ground Pepper 8 tb Fruity olive oil 1/2 c Finely chopped Fennel 3 Garlic cloves; minced 1/2 c Minced flat-leaf Parsley 1 lb Tomatoes; skinned, seeded, 1 tb Finely chopped fresh Mint - and finely chopped Saffron Rice If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the purée with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purée. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Souvlaki With Tzaziki Categories: Greek, Meats, My Servings: 1 ----------------------------------SOUVLAKI---------------------------------- 2 lb Lamb shoulder;-OR- 2 ts Lemon rind;long strips up to -Sirloin tip;cut in 1 1/2" -3 tsp -chunks 1/4 c Olive oil 2 c Red wine;dry -Sweet peppers and cherry 2 Garlic cloves; minced -tomatoes as needed 1 ts Oregano;dried ----------------------------------TZAZIKI---------------------------------- 2 c Yogurt;pain 2 Garlic cloves;minced 1/2 Cucumber;English,peeled & 3 tb Olive oil -grated 1 ts -salt "Begin preparing the tzazik a few hours before serving. The flavours need time to blend. Marinate the meat overnight to absorb the wine and garlic." Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period. About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6 Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South Market, St. Lawrence Market, Toronto, Canada. (The town of York got its first market in operation 1803, the St Lawrence Hall was erected in 1849). _The St. Lawrence Market Cookbook_ by Anita Stewart. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taramosalata Categories: Greek, Appetizers Servings: 8 3 sl French or Italian bread;-OR- 1 Lemon's juice (or more) 2 md -Potatoes, boiled & peeled 2 tb Vinegar 5 oz Tarama (fish roe) 1 tb Water (more if necessary) 1 c Olive oil 1/2 Onion, (optional); grated Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Lemon Chicken Categories: Greek, Poultry Servings: 8 2 c Greek virgin olive oil 2 Lemons; juiced 8 lg Chicken breasts 2 tb Fresh oregano; chopped - (skin & bones removed) 1/8 ts White pepper 6 Garlic cloves; crushed 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Chicken, Cyprus Style Categories: Greek, Poultry Servings: 6 1 Roasting chicken Salt 3 tb Vegetable oil or butter 1 ts Ground cinnamon 1/2 c Blanched, slivered almonds 1 pn Granulated sugar 3/4 c Raw long-grain white rice 1/2 c Currants 1/2 c Dry white wine Melted butter or veg. oil 1 1/4 c -Water Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Braised In Walnut Sauce Categories: Greek, Poultry Servings: 4 1 Frying or roasting chicken* 1 Sprig of fresh thyme Salt & freshly ground pepper 1 c Milk 1 Large onion; sliced 2 Egg yolks 4 tb Butter 1 ts Grated nutmeg 1 Bay leaf 1 c Shelled walnuts; crushed ** *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until soft, then add the chicken parts after a few minutes. Saute on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kota Kapama (chicken Braised With Cinnamon & Cloves ) Categories: Greek, Poultry Servings: 5 1 Frying or roasting chicken* 1/4 c -Water to mix w tomato paste 1 Lemon (juice only) 1 Large stick cinnamon 4 tb Sweet butter & oil, mixed 3 Whole cloves 1/2 c Dry white wine (optional) Salt & freshly ground pepper 1 1/2 lb Peeled, chopped tomatoes Fresh parsley or watercress 1 tb Tomato paste; mixed w/ water *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tourta Athineiki (orange-walnut Cake,athens Style) Categories: Greek, Cakes Servings: 10 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners' sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Melomakarona * Phoenikia Categories: Greek, Desserts Servings: 40 1 1/2 c Honey 2 Oranges' strained juice 1 1/2 c Sugar; granulated 2 tb Cognac or brandy 1 c -Water 1/4 ts Cloves; ground 1 tb Lemon juice 1/2 ts Nutmeg; ground 1 lb Walnuts; finely chopped 1 ts Baking powder 1 1/4 c Butter ; softened 1/2 ts Baking soda 4 ts Cinnamon; ground (or more) 6 c Flour; all purpose (or more 1 1/2 c Oil; vegetable 2 oz Walnuts; finely chopped 1/2 c Sugar; icing (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Karithopita Spiced Walnut Cake Categories: Greek, Cakes Servings: 8 6 Eggs 3/4 c Sugar 2 1/2 c Bisquick 1/2 c -Water 1/2 ts Cinnamon 1 2" strip orange peel 1 ts -Salt 1 2" strip lemon peel 1/2 ts Ground cloves 1/2 Cinnamon stick 3/4 ts Baking powder 1/4 c Honey 2 c Sugar 1/2 Lemon; juiced 2 1/2 c Chopped walnuts 1/4 c Walnuts 1 1/2 c Milk 1 ts Ground cinnamon 1 1/2 c Vegetable oil In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baklava ( Papadakis Taverna) Categories: Greek, Desserts Servings: 12 5 ts Cinnamon 1 2" strip of orange peel 3 c Coarsley chopped walnuts 1 2" strip of lemon peel 1 lb Sweet butter; melted 1 Cinnamon stick 1 lb Phyllo pastry sheets 1/3 c Honey 40 Whole cloves 1/2 Lemon; juiced In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish. Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown. In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baklava 2 Categories: Greek, Desserts Servings: 30 ----------------------------------BAKLAVA---------------------------------- 3/4 c Walnuts; finely chopped 1 ts Cinnamon 3/4 c Pistachios; finely chopped 1 ts Nutmeg 1/2 c Almonds; finely chopped bla 1 1/4 lb Butter; melted 1/2 c Sugar; superfine 1 pk Commercial phyllo sheets -----------------------------------SYRUP----------------------------------- 2 1/2 c Sugar 5 Whole cloves 1 3/4 c -Water 1 Cinnamon stick 1 Orange's rind; finely grate 1 c Honey 1 Lemon's rind; finely grated *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 degree oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Galaktoboureko Categories: Greek, Desserts Servings: 20 6 c Milk 1 tb Butter 1 c Fine semolina 12 Commercial filo sheets 3 1/2 tb Cornstarch 3/4 c Butter; melted & hot 3 c Granulated sugar 1 c -Water 1/4 ts -Salt 1 Lemon or orange (peel only) 6 Eggs 2 tb Fine brandy or cognac (opt.) 1 ts Vanilla extract; opt In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil; do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing butter generously between each and making sure that a few sheets come up the pan sides. Pour the custard into the pan over the filo. Cover with the 5 remaining sheets, brushing butter between each and on the surface. With the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set aside. Remove the galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Honey Cream With Fruits And Nuts Categories: Greek, Desserts Servings: 8 1/4 c Coarsely chopped walnuts 1 c Honey 1/4 c Coarsely chopped almonds* 1 c Chilled whipping cream 1/4 c Coarsely chopped cashews Mixed fresh fruit* 1/4 c Coarsely chopped pistachios *Note: Almonds should be blanched. ** Suggested fruits: berries, sliced pears and apples. Preheat oven to 325 F. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.) Place dollop of honey cream on each plate. Surround with fruit and serve. Source: Bon Appetit magazine, February 1990. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Halvah Fudge Categories: Candy, Greek Servings: 1 2 c Brown sugar 2/3 c Sesame Tahini 2/3 c Milk 1 ts Vanilla Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tahinopita ( Tahini Cake ) Categories: Greek, Desserts, Cakes Servings: 1 1 tb Veg. margarine or peanut oil 1 pn Salt 1 c Tahini 3 ts Baking powder 1 c Caster sugar 1/2 ts Bicarbonate of soda 1 Orange (grated rind only) 1/2 ts Ground allspice 3/4 c Strained orange juice 1/2 c Finely chopped walnuts 2 1/4 c Plain flour 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baklava (low Fat Low Cal Version) Categories: Greek, Desserts, Low-cal Servings: 35 1/2 lb Shelled pistachio nuts, 1/2 lb Filo dough -ground 1/2 c Low-calorie margarine, 3 tb Sugar -melted 3/4 ts Ground cinnamon Rose Water Syrup 1 1/2 tb Rose water Whole cloves,optional This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. 1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace fiber. Exchanges: 1/2 bread; 1/2 fat. From: Michael Orchekowski ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bakewell Tart Categories: Tarts, British, My Servings: 6 --------------------------------PATE BRISEE-------------------------------- 2 c Flour;all purpose 14 tb Butter;cut in small pieces 2 ts Sugar,granulated 1 Egg 1 ts -Salt 1 tb Milk ----------------------------------FILLING---------------------------------- 1/2 c Raspberry Jam 2/3 c Almonds;ground; 2 oz 4 tb Butter;softened 1 c Pound cake crumbs;2 oz 4 1/2 tb Sugar,granulated 1/2 ts Almond extract 1 Egg -------------------------CONFECTIONERS' SUGAR GLAZE------------------------- 2 tb Butter;unsalted -whipping cream 1 c Confectioner's sugar 1 ts Vanilla extract 2 tb Heavy cream;also called To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center. To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 SOURCE: Victoria magazine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadi Categories: Brisket, Beef, Meats Servings: 8 2 1/2 lb Fresh Beef Brisket 1/4 t Garlic Powder 1/2 c Diced Onion 1 ea Bottle (12 Oz) Chili Sauce 1 t Salt 1 ea Bottle (12 oz) Beer 1 t Pepper 1 x Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 ea Med. Ripe Tomatoes, Sliced 1 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Breakfast Casserole (Pensylvannia Dutch "Cowbo Categories: Breakfast, Casserole, Beef, Eggs Servings: 6 6 ea Large Eggs 2 ea Slices White Bread, Cubed 2 c Milk 1 lb Sausage Browned 1 t Salt 1 c Sharp/mild Cheddar Shreds * 1 t Dry Mustard * Use either sharp or mild Shredded Chedder Cheese. ~------------------------------------------------------ ~----------------- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir-Fried Beef Salad Categories: Low-cal, Salads, Main dish Servings: 4 1 lb Beef round steak, boneless 1 x Onion,sliced * 2 T Oil, cooking 1 t Italian seasoning 1 x Garlic clove, minced 1 t Salt, seasoned 8 oz Mushrooms, fresh, sliced 1/8 t Pepper, red, ground 1 x Cucumber, chopped 1 x Tomatoe,large ** 1 x Green pepper, strips 8 oz Spinach leaves, fresh * Seperated into rings ** cut into wedges ~------------------------------------------------------ ~------------------ PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Pinwheels with Apricot Stuffing Categories: Low-cal, Main dish, Meats Servings: 6 1 lb Pork tenderloin -----------------------------------SAUCE----------------------------------- 1 1/2 t Cornstarch 1 c Apricot nectar 1 x Nutmeg, (dash) ------------------------------APRICOT STUFFING------------------------------ 1 t Bouillon, chicken, instant * 1 T Margarine 2/3 c Water, hot 1/8 t Cinnamon, ground 1/3 c Apricots, dried, snipped 1 x Pepper, black, (dash) 2 T Celery, chopped 2 c Whole wheat bread cubes * instant chicken bouillion granules ~------------------------------------------------------ ~------------------ PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING----------------------------------------------- ~---------- Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. ~------------------------------------------------------ ~------------------ Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Szechwan Chicken Soup Categories: Low-cal, Soups, Poultry Servings: 6 3 x Condensed chicken broth * 2 x Apples, medium, cored **** 3 oz Oriental noodles ** 6 oz Pea pods, frozen, cut up 1/2 t Pepper, red, ground 4 x Green onions, ***** 3 c Chicken, cooked, cubed, *** * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length ~------------------------------------------------------ ~------------------ PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops Dijon Categories: Low-cal, Main dish Servings: 4 4 x Pork loin chops, 1/2 thick 2 T Italian salad dressing * 1 x Onion, medium 1/4 t Pepper 3 T Dijon-style mustard * low-calorie dressing ~------------------------------------------------------ ~------------------ PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steak-Vegetable Pockets Categories: Low-cal, Meats, Main dish, Vegetables Servings: 4 3/4 lb Beef top round steak, * 8 x Pea pods, halved crosswise 1 1/2 c Broccoli, fresh, ** 6 x Mushrooms ** 1 x Carrot, small ** 1 x Tomato, small, chopped 1 x Onion, small ** 3 T Soy sauce 1/2 x Green pepper 1 1/2 t Cornstarch 1 T Oil, cooking 4 x Pita bread rounds, halved * boneless steak ** thinly sliced vegetables ~------------------------------------------------------ ~------------------ PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable-Style Rarebit Categories: Low-cal, Vegetables, Main dish Servings: 2 1/4 c Cabbage, finely chopped 2 T Radishes, finely chopped 1/4 c Carrot, finely chopped 2 x Bread, whole wheat, toasted 2 T Green pepper, finely chopped 1 c Cheese, cheddar, shredded 2 T Celery, finely chopped 1/4 c Alfalfa sprouts 2 T Onion, finely chopped 1 x Red pepper (dash) PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepper Steak Strips Categories: Main dish, Meats Servings: 5 1 ea Env. Meat Marinade * 1/2 t Dried Thyme Leaves 1 lb Round Steak ** 2 T Unbleached Flour 1 ea Med. Onion, Chopped 1/4 c Red Wine Or Water 2 T Butter Or Margarine 1 ea Med Green Pepper *** 1 t Bottled Brown Boquet Sauce 8 oz (1 Can) Mushrooms **** 8 oz (1 can) Stewed Tomatoes 3 c Hot Cooked Rice * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~------------------------------------------------------ ~------------------ Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish en Escabeche Categories: Fish, Appetizers, Vegetables, Mexican Servings: 12 1 lb Firm White Fish Fillets; * 1/4 t Pepper 1/3 c Lemon Juice 12 ea Stuffed Green Olives; **** 1/3 c Lime Juice 2 ea Jalapenos Chiles; ***** 1/4 c Olive Or Vegetable Oil 1/4 c Onion; Finely Chopped, 1 sm 1 T Cilantro; Fresh, Snipped, ** 1 ea Clove Garlic; Finely Chopped 1 t Oregano; Fresh, Snipped, *** 1 c Tomato; Seeded & Chopped 3/4 t Salt 1 ea Avocado, Peeled & Chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ~------------------------------------------------------ ~----------------- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Williamsburg Chicken, as served at London Town Categories: Poultry, Main dish, Londontowne Servings: 10 1 ea Envelope unflavored gelatin 1 x Salt & pepper to taste 2 c Celery, diced 1/3 c Pecans, chopped 4 c Chicken, cooked, diced 1/4 t Leaf thyme 1/2 c Stuffed olives, sliced 2 ea Eggs, hard cooked, chopped 1 c Canned peas, drained 1 1/2 c Chicken broth 2 T Lemon juice 1 x Green grapes for garnish 1 1/2 c Mayonnaise 1 x Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus With Toasted Pine Nuts & Lemon Vinai Categories: Vegetables, Low-cal Servings: 4 1 lb Asparagus, fresh spears 1/2 t Salt 3 T Pine nuts 1/2 t Basil, dried whole 1/4 c Olive oil 1/2 t Oregano, dried whole 1 T Lemon juice, fresh 1 x Pepper, freshly ground 1 ea Clove garlic, crushed Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kentucky Kernels - S.A. Express News - Karen H Categories: Cookies, Holiday Servings: 10 4 T Butter (1/2 Stick) 1/3 c Bourbon 1 ea Box of Powdered Sugar 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zinfandeli's Tortilla Soup - S.A. Express - Ar Categories: Soups, Mexican, Texas Servings: 8 1 T Vegetable Oil (or two) 1/2 c Water 1 1/2 t Garlic, fresh, chopped 1/4 c Cilantro, fresh, chopped 8 ea Corn Tortillas, chop coarse 2 T Epazote, chopped 2 c Onion puree 1 ea Salt to taste 1 t Cayenne pepper 1 ea White pepper to taste 2 T Cumin powder 2 ea Chicken breasts, cook & dice 3 ea Bay Leaves 1 ea Chopped Avocado 3/4 c Tomato Paste 1 ea Corn Tortilla strips, fried 1 1/2 T Chicken Base (See note) 1 ea Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pour la France's Fudge Caramel Cake - Express Categories: Cakes, Texas, Desserts, Sauces Servings: 10 2 ea 9-inch layers of choc. Cake 1/3 c Light Corn Syrup 1 ea Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed 1 ea Caramel Sauce (Recipe) 2 t Butter 1 1/2 c Cashews, roasted, unsalted 1/8 t Salt 2 c Heavy Cream 1/3 c Heavy Cream 2 1/2 lb Semisweet Chocolate FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Chicken Salad (Oster Kitchen Center Cook Categories: Cheese/eggs, Casseroles, Main dish, Poultry Servings: 4 2 c Chicken -cooked, diced 1/2 c Almonds - blanched 1/2 c Mayonnaise 1/2 ea Onion - small 1 1/2 c Celery - diced 4 c Potato chips - whole 1 ea Lemon slice - peeled 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Rice Ruination Categories: Desserts Servings: 8 1 cn Condensed milk (14 oz.) 3 t Vanilla extract 2 oz Chopped semi-sweet 2 c Steamed boiled long-grained 4 T (1/2 stick) unsalted butter 1 t Confectioners' sugar 1/2 c Milk 1 c Heavy or whipping cream 2 ea Egg yolks 1 ea Piece of semi-sweet chocolat 1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Flowerpots (Baked Alaska) Helen Corbitt - Texa Categories: Desserts, Texas Servings: 8 1 ea Small Yellow Cake layer 1 ea Meringue 1 pt Ice Cream or Sherbet 3 ea Egg Whites 8 ea Clay Flower Pots 6 T Sugar 8 ea Large Soda Straws 1/2 t Vanilla +-------------------------------MERINGUE--------------- ~------------- NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails Bourguignonne / Escargots a la bourguig Categories: Appetizers Servings: 6 24 ea Large Paris mushrooms 100 ea Canned Burgundy snails 1 x Salt and pepper 1/2 c Snail butter 1/2 c Oil Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snails with frogs' legs / escargots aux grenou Categories: Main dish Servings: 4 48 ea Burgundy snails 1/2 c Milk 1 x Court bouillon 1 x Flour 4 ea Shallots 4 tb Butter 1 x Chives 1 x Salt and pepper 3/4 c White Macon wine 1 x Chopped parsley, to garnish 24 ea Frogs' legs [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CLARENCE'S KRABDIP Categories: Appetizers, Seafood, Dips, Sauces Servings: 1 16 oz Sour Cream 2 t Horseradish (or 2" piece" 16 oz Philadelphia Cream Cheese 1 ea Half bottle chives 2 ea Onions, small, chop fine 8 oz Louis Rich Krab (or more) 3 t Garlic (Polaner/Fiesta) 2 t Lemon & Herb Seasoning 2 t White Pepper 1/2 cn Mushrooms 1 t Red Pepper Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor. Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours. If Dip is too runny, add some dehydrated onions to absorb the excess liquid. Serve on crackers, chips or vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Galliano Barbeque Sauce - Mary Hudgins - Holly Categories: Barbecue, Sauces, Texas Servings: 1 2 c Catsup 2 T Worcestershire Sauce 1 c Chili Sauce 1/2 c Dark Brown Sugar 1/2 c Liquore Galliano 1/2 c Lemon Juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. From the collection of Clarence Fontish supposed to be pretty versatile. *GRIN* ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Frankfuter Bohnensuppe (Bean Soup With Frankfu Categories: German, Soups Servings: 4 1 lb Navy Beans; Dried 2 ea Onions; Small, Chopped 8 c Water 1 t Salt 3 c Beef Broth 1/4 t Pepper; White 1 ea Carrot; Chopped 6 ea Frankfurters, Sliced * 1 ea Celery Stalk; Chopped 2 T Parsley; Chopped 4 ea Bacon; Strips, Cubed * 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 via Meal-Master (tm) v7.07 Title: Linsensuppe Mit Frankfurter (Lentil Soup With Categories: German, Soups Servings: 4 1 c Lentils; Dried Quick-Cooking 1 T Vegetable Oil 6 c Water 2 T Unbleached Flour 2 ea Bacon; Slices, Diced 1 T Vinegar 1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly Sliced 1 ea Carrot;Large, Finely Chopped 1 T Catsup; Tomato 1 ea Celery;Stalk, Finely Chopped 1 t Salt 1 ea Onion; Finely Chopped 1/4 t Black Pepper * Leek or Green Onion should be finely chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Categories: German, Soups Servings: 4 1 ea Cucumber; Medium 1 c Cream; Heavy 4 ea Potatoes;Med, Peel And Dice 1/2 c Milk 1 t Salt 1 ea Green Onion; Grated 2 c Water; Cold 1 t Dillweed; Dried OR 1/4 t Pepper; White 1 T Fresh Dill; Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Uberbackener Spinat Mit Kase (Baked Spinach Wi Categories: German, Cheese/eggs, Main dish Servings: 4 1 lb Spinach; Fresh * 1/2 lb Emmenthaler Cheese; Grated 1/4 lb Butter 1 t Paprika 1 ea Onion; Large, Diced 1/8 t Nutmeg 2 ea Garlic; Cloves, Minced 1/4 t Pepper 1/2 t Salt * Wash and clean spinach of sand. Dry. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mohren Mit Geschnetzeltern (Beef Strips And Ca Categories: German, Meats, Vegetables, Main dish Servings: 4 1 lb Carrots 2 T Vegetable Oil 2/3 c Carbonated Soda Water 2 ea Onions; Small, Diced 1 c White Wine 1/4 t White Pepper 1 t Salt 1/2 c Heavy Cream 1/4 t Sugar 1 T Parsley; Chopped 1 lb Sirloin Steak Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bamberger Krautbraten (Bramberger Meat & Cabba Categories: German, Meats, Main dish Servings: 4 1 lb Cabbage; Head, Small 1/2 t Salt 1 T Vegetable Oil 1/2 t Pepper 2 ea Onions; Medium, Chopped 1/2 c White Wine; Dry 1/2 lb Pork; Lean, Cubed 1 t Vegetable Oil 1 lb Ground Beef; Lean 3 ea Bacon; Strips, Thick Sliced 1 t Caraway Seeds Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rostbraten mit Pilzfulle (Beef Roast With Mush Categories: Beef, German, Meats, Main dish Servings: 6 -----------------------------------ROAST----------------------------------- 1/2 t Salt 2 lb Flank Steak 1/4 t White Pepper 1 t Mustard; Dijon Style -----------------------------MUSHROOM STUFFING----------------------------- 2 T Vegetable Oil 1 T Tomato Paste 1 ea Onion; Small, Chopped 1/2 c Bread Crumbs; Dried 4 oz Mushroom Pieces; * 1/4 t Salt 1/2 c Parsley; Chopped 1/4 t Pepper 2 T Chives; Chopped 1 t Paprika -----------------------------------GRAVY----------------------------------- 3 ea Bacon; Strips, Cubed 1 t Mustard; Dijon Style 2 ea Onions; Small, Fine Chopped 2 T Tomato Catsup 1 c Beef Broth; Hot * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten mit Ingwer kuchen sosse(Saurebrate Categories: German, Beef, Meats, Main dish, Cookies Servings: 10 4 lb Rump Roast; Beef, Boneless 1/2 c Cider Vinegar 2 ea Onions; Thinly Sliced 1/4 c Vegetable Oil 8 ea Peppercorns 1/2 t Salt 4 ea Cloves; Whole 2 c Water; boiling 1 ea Bay Leaf 10 ea Gingersnaps 1 c White Vinegar; Mild 1/2 c Sour Cream 1 c Water 1 T Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hochrippe und Sauerkraut (Spareribs And Sauerk Categories: German, Meats, Pork, Main dish, Vegetables Servings: 4 32 oz Sauerkraut; Canned (2 Cans) 1/2 t Caraway Seeds 3 lb Spareribs; Country Style 1/2 t Pepper 2 t Paprika 10 ea Bacon; Slices,Rolled InFlour 6 ea Beef Bouillon Cubes Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerischer mit Spargel (Barvarian Veal With A Categories: German, Veal, Meats, Main dish, Vegetables Servings: 6 2 lb Veal; Cubed 2 c Beef Broth 2 T Vegetable Oil 3 T Unbleached Flour 1 ea Onion; Large, Chopped 1/2 t Salt 1 c Carrots; Chopped 1 x Pepper;Fresh Ground,To Taste 1 T Parsley; Chopped 20 oz Frozen Asparagus; * OR 1/4 c Lemon Juice; Fresh 2 lb Asparagus; Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalsbrust mit Krauterfullung (Veal Breast / He Categories: German, Meats, Veal, Main dish Servings: 6 -------------------------------HERB STUFFING------------------------------- 3 ea Bacon; Strips 1/2 lb Ground Beef; Lean 1 ea Onion; Medium 1/2 c Bread Crumbs; Dry 4 oz Mushroom Pieces; (1 can) 3 ea Eggs; Large 1/4 c Fresh Parsley; Chopped 1/3 c Sour Cream 1 T Dill; Fresh, Chopped 1/2 t Salt 1 t Tarragon Leaves; Dried 1/4 t Pepper 1 t Basil Leaves; Dried ------------------------------------VEAL------------------------------------ 3 lb Boned Veal Breast; OR 1 T Vegetable Oil 4 lb Boned Leg Of Veal 2 c Beef Broth; Hot 1/2 t Salt 2 T Cornstarch 1/4 t Pepper 1/2 c Sour Cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schweinekotelett in Zweibelsosse (Pork Chops i Categories: German, Pork, Meats, Main dish, Vegetables Servings: 4 4 ea Pork Chops 4 ea Onions; Small (2 med) * 1/2 t Salt 1/2 c Beer 1/4 t Pepper 1/2 c Beef Broth; Hot 1 1/2 T Unbleached Flour 1 t Cornstarch 1 1/2 T Vegetable Oil * Onions are to be thinly sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schweinekoteletts in Saurer Sahnesosse (Baked Categories: German, Pork, Meats, Main dish Servings: 6 6 ea Pork Chops 1/2 t Salt 1 ea Garlic Clove; Minced 1 x Pepper; As Desired 1 t Caraway Seeds; Crushed 1 c White Wine; Dry 2 t Hungarian Paprika; Mild * 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sau Categories: German, Meats, Veal, Main dish, Fruits Servings: 4 4 ea Veal Cutlets; Lean * 1/4 c Red Wine 1 T Vegetable Oil 2 T Evaporated Milk 1/2 t Salt 16 oz Cherries;Tart, Canned, Drain 1/8 t Pepper; White ----------------------------------GARNISH---------------------------------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Le Categories: German, Veal, Meats, Main dish Servings: 4 1 lb Veal Cutlets; Sliced Thin 2 T Evaporated Milk 1/2 t Salt 2 T Tomato Paste 1/4 t Pepper 1 ea Lemon; Juiced 3/4 t Curry Powder 10 ea Parsley Sprigs; Chopped 3 T Vegetable Oil 2 T Cognac Or Brandy 2 ea Onions; Diced Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Y Categories: German, Veal, Meats, Main dish Servings: 4 1 lb Veal; Sliced Thin 4 ea Apples; Med. Peel And Slice 1/2 t Salt 1/2 c Evaporated Milk 1/4 t Pepper 8 oz Yogurt; Small Container 3 T Vegetable Oil Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds Categories: German, Veal, Meats, Main dish, Vegetables Servings: 4 1/2 t Salt; Or To Taste 4 T Butter 1/4 t Pepper; Or To Taste 4 ea Stewed Tomatoes; Whole 1/4 t Paprika; Or To Taste 12 ea White Asparagus Spears; * 4 ea Veal Fillets; Cut 1/4" Thick 1/4 lb Mushrooms; Fresh, Sliced * Asparagus Spears should be canned. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crescent Cheese Delights Categories: Desserts, Cakes Servings: 20 2 pk Pillsbury Crescent rolls 1 t Vanilla 2 pk Cream cheese 1 ea Egg 1 c Sugar Open 1 pk crescent rolls and line a 13"x9" pan. Pinch together triangles and form crust. Cream all other ingredience and pour over crust. Top with the other pk of crescent rolls and pinch together triangles to form top crust. Bake at 350* for 25-30 minutes. Frost after cooled with glaze (1 cup powdered sugar, 1/2 t. vanilla and 2T milk). Best when served cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No Bake Butterscotch Cookies Categories: Cookies Servings: 24 1 pk Butterscotch morsels 4 c Corn flakes 3/4 c Peanut butter 1 c Peanuts Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Bake Categories: Vegetables Servings: 10 2 pk Frozen chopped broccoli 3 ea Eggs 1 cn Cream of mushroom soup 1 ea Medium onion, chopped 3/4 c Mayonaise only 1/2 pk Cornbread stuffing(crumbly) 1 c Shredded cheddar cheese 1/2 ea Stick of butter Cook broccoli as directed on box. Drain thoroughly. In a bowl, mix together all ingredience except Cornbread stuffing and 1/2 stick of butter. Pour into a greased round casserole dish. Top with cornbread stuffing mix. Top with 1/2 stick of butter sliced thin. Bake at 350* for 45 minutes. If you are taking this dish somewhere, cook for only 30 minutes at home and bake for the remaining 15 minutes just prior to serving. This will keep it moist. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Russian Tea Cakes Categories: Cookies Servings: 30 1 c Butter/margarine (2 sticks) 2 1/4 c Sifted flour 1/2 c Sifted powdered sugar 1/2 t Salt 1 t Vanilla 3/4 c Finely chopped nuts 1 t Almond extract Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN. Roll in powdered sugar while still warm. Roll once more after cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kolatchkies Categories: Cookies, Desserts Servings: 30 1 lb Margarine (4 sticks) 4 c Flour 2 pk Cream cheese 2 cn Solo canned filling Mix all ingredience until soft (except Solo filling). Refrigerate dough until firm. Roll dough out to 1/8" thick and cut into 2" squares. Put 1/2 t. of solo filling into center of square and seal by pinching two opposite sides together. Bake at 350* for about 18-20 minutes until light brown. Sprinkle with powdered sugar before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crepes Categories: Main dish Servings: 10 1 1/2 c Flour 2 c Milk 1 T Sugar 2 ea Eggs 1/2 t Baking powder 1/2 t Vanilla 1/2 t Salt 2 T Melted butter Mix flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with electric mixer until smooth. For each crepe, butter 8" skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 c. batter into skillet. Immediately rotate pan until batter covers bottom of pan. Cook until light brown; turn and brown on other side. Serve with syrup (like pancakes) or fill center with any filling and roll up. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nut tarts Categories: Cookies, Desserts Servings: 36 1 c Butter (2 sticks) 4 T Melted butter 1 pk Cream cheese 1 t Vanilla 2 1/2 c Sifted flour 2 1/2 c Chopped nuts 2 1/2 c Light brown sugar (1 box) 3 ea Eggs Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Cake Categories: Cakes, Desserts Servings: 15 1 pk Yellow cake mix 1 cn Crushed pineapple (drained) 1 pk Instant vanilla pudding 5 oz 1/2 c Chopped nuts (optional) 1 c Cold milk 1 cn Marachino cherries, chopped 1 pk Cream cheese, softened 1/2 c Flaked coconut 1 pk Cool whip, 9 oz,thawed Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wedding Soup Categories: Soups, Main dish Servings: 15 1 pk Soup bone 1 x Parsley flakes 2 pk Beef Shank (cross cuts) 1 x Salt and pepper 1 pk Soup vegetables 1/2 lb Macaroni soup mac 1 cn Whole tomatoes 1 ea Onion Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, macaroni and meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pudding Icing Categories: Cakes Servings: 1 1 c Milk 1/2 c Shortening 1 pk Instant pudding (small) 1 c Powdered sugar 1/2 c Butter/margarine 1/2 t Vanilla Mix together 1 cup milk and 1 box of pudding and let stand. Mix together butter, shortening, powdered sugar and vanilla thoroughly. Add both mixtures together and blend well. Will ice 2 9-inch cakes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream cheese tarts Categories: Desserts Servings: 36 2 pk Softened cream cheese 1 t Vanilla 3/4 c Sugar 1 pk Sunshine vanilla wafers 2 ea Eggs 1 cn Thank You Cherry Pie filling 1 T Lemon juice Beat all ingredients with electric mixer. Put papers in tart tins (use tart pan and paper wrappers). Put wafers in papers, FLAT side up. Fill 3/4 full of cheese mixture. Put cherry on top, (no juice). Bake 15 minutes at 350*. Cool in tins. Makes three dozen. If storing for awhile, refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Juice Slush Categories: Beverages Servings: 20 2 c Boiling water 1 cn Frozen orange juice (10 oz) 4 ea GREEN tea bags 1 cn Frozen lemonade 7 c Water 2 c Rum, gin, or vodka 2 c Sugar Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve 7 c. water and 2 c. sugar together. Mix all ingredients together and put in freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush and 1/2 glass 7UP. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Icing (Kitchen Kandy) Categories: Cakes Servings: 1 1 c Butter/marg. (2 sticks) 2 t Vanilla 2 c Butter flavored Crisco 1 t Almond extract 6 c Powdered sugar Blend together butter and crisco. Add powdered sugar and flavoring a little at a time until well mixed. Beat until thoroughly mixed. Will frost 2 9" cakes or one oblong. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shirley's Nut Bread Categories: Breads Servings: 10 2 c Boiling water 2 ea Eggs 1 c Raisins 2 t Vanilla 2 t Baking soda 4 c Flour 1 c Oleo (2 sticks) 3/4 c Chopped nuts 2 c Sugar Boil 2 cups water, add 1 c. raisins and 2 t. baking soda. Let cool. In a large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla. Alternately add 4 c. flour and butter mixture to the raisin mixture. Add nuts. Bake at 325* for l hour in greased loaf pans. Makes two loaves. Great with butter or sprinkled with powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Divan Categories: Main dish, Meats Servings: 4 2 pk Frozen chopped broccoli 10oz 1 t Cooking sherry (optional) 2 c Cubed cooked chicken -4 brst 1/2 c Shredded velveeta(cover top) 2 cn Cream of chicken soup 1 c Soft bread crumbs 1 c Mayonaise 2 T Melted butter 1 t Lemon juice Cook broccoli as on pkg. Drain, arrange in greased 11.5 x 7.5 x 1.5 baking dish. Place chicken on top of broccoli. Cook soup, mayo, lemon juice in pan, add sherry and pour over chicken. *CAN FREEZE AT THIS POINT* Sprinkle velveeta on top. Take bread crumbs and toss in butter. Sprinkle crumbs on top of cheese. Bake at 350 for 30 minutes. Check at 15-20 minutes. If browning rapidly, cover. Can add more chicken or broccoli, there is plenty of sauce. Enjoy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Daiquiries Categories: Beverages Servings: 6 1 cn Small limeaid 1 qt Rum 1 pk Frozen strawberries 1 x Ice 1 qt Seven-up Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box Strawberries and ice into blender. Blend all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in blender. Makes 4 drinks. If you'll be making more than one batch, buy 2 limeades, 4 bxs strawberries and lots of ice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cacciatore Categories: Main dish, Meats Servings: 6 2 1/2 lb Fryer chicken, cut up 1 c Tomatoes, drained (1 lb) 1/4 c Shortening 1 cn Tomato sauce (8 oz) 1/2 c Flour 1 cn Sliced mushrooms, drain, 3oz 2 c Thinly sliced onions 1 t Salt 1/2 c Chopped green pepper 1/4 t Oregano 2 x Cloves garlic, crushed Wash chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light brown. Remove chicken, set aside. Add onion rings, green pepper and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly, simmer 30-40 minutes or until thickest pieces are fork tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brownie Mousse Delight Categories: Desserts Servings: 10 2 pk Large instant choc. pudding 1 pk Brownie mix 1 pk Large cool whip, thawed 1 pk Toffee sprinkles Bake brownies according to package. Cool completely. Prepare instant pudding according to the directions on the box to make mousse. In a large glass serving bowl, assemble the different layers as follows: (it looks nice in a clear glass bowl). One half of the brownies (crumble up and layer bottom of the bowl), top with half of the mousse mixture, top again with half of the cool whip. Start next layer with the remaining brownies, layer again with the other half of the mousse, and top with remaining cool whip. Sprinkle some brownie crumbs on top. Chill thoroughly and serve cold. If you can find the toffee sprinkles, you can top the dessert with that instead of brownie crumbs. This is very chocolately and perfect for those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c. COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c. milk. Fold in Cool Whip. Now it's ready to use or serve by itself. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Vegetable Dip Categories: Appetizers, Relishes Servings: 20 1 pk Frozen chopped leaf spinach 1 c Sour cream (8 oz.) 1 pt Helman's Mayonaise (16 oz) 1/2 c Chopped onions Thaw and drain spinaach well. Thoroughly mix all ingredients together. Chill, for best results, chill overnight. Serve with fresh cut vegetables or with pumpernickle bread. Great dip!! Usually have to double recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taco Dip Categories: Appetizers, Relishes Servings: 10 1 pk Cream cheese - 8 oz 2 T Milk 1 pk Taco mix 1 pk Cheddar cheese 1 pk Small sour cream 1/2 ea Head of lettuce 2 T Taco sauce (hot) 1 1/2 ea Tomatoes, cubed Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Goody Cake Categories: Cookies, Desserts, Cakes Servings: 24 1 pk Yellow cake mix 1 pk Powdered sugar (1 lb box) 1 c Nuts 1 pk Cream cheese 1 ea Stick butter/margarine Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350* for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: IDEAL lasagna Categories: Main dish, Meats Servings: 10 1 lb Lasagna noodles 1/2 lb Mozzarella cheese sliced 1 lb Ricotta 1 t Salt 2 ea Eggs, well beaten 1/2 t White pepper Make your own sauce with meat or you can use a large jar of Ragu and add meat to it. Mix ricotta with eggs. Add salt and pepper. Cook lasagna noodles according to package, 15-20 minutes. Strain. Slighly cover bottom of casserole dish (12x9 pan) with meat sauce. Then alternate layers as follows: Lasagna, Ricotta, Lasagna,grated eggs and sauce. Continue this, ending witth Lasagna, and top with Mozzarella cheese slices. Sprinkle with meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier lasagna, put a layer of Mozzarella cheese between each layer and also on top. Good Lasagna!!! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Punch Categories: Beverages Servings: 25 3 cn Large frozen Hawaiian Punch 1 qt Rasberry sherbert 3 cn Large frozen Lemonade 2 qt Ginger ale 2 cn Large frozen Orange juice In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mousse in a Minute Categories: Desserts Servings: 5 1 pk Jello instant pudding (4 oz) 1 c Thawed Cool Whip 1 1/2 c COLD milk Prepare pudding mix as directed on package, using 1 1/2 cups milk. Fold in whipped topping (Cool Whip) and spoon into dessert dishes. Garnish with additional Cool Whip. Great with any flavor of Jello Instant Pudding. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cookie Ice Cream-A-Rounds Categories: Desserts, Cookies Servings: 15 1 pk Pills. Slice'n Bake cookies 1 pk Vanill ice cream (1/2 gall.) Use Pillsbury Slice'n Bake Chocolate Chip cookies (large roll). Slice 1 roll well-chilled Pillsbury Refrigerated Cookie Dough into 1/4" slices. Place 2" apart on ungreased cookie sheet. Bake 9-12 min. or until golden brown. Cool completely. Use 2 cookies for each sandwich. Place 1 scoop ice cream on bottom of 1 cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Serve immediately or wrap sandwich in foil and freeze. About 15 sandwichs. This is great with Chocolate chip cookies and vanilla ice cream but would probably be great with any Pillsbury cookie and any ice cream flavor you prefer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jello Rainbow Cake Categories: Cakes, Desserts Servings: 10 1 pk White cake mix 2 c Boiling water 2 pk Jello (3 oz) any flavor 1 pk Cool whip, thawed (8 oz) Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9" round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at 1/2" intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist'n fruity cake especially for those who like a light, refreshing cake that is not too sweet. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pillsbury Plus Cherry Dream Squares Categories: Cookies, Desserts Servings: 124 1 pk Pillsbury white cake mix 1 ea Egg 1 1/4 c Rolled Oats (quaker oats) 1 cn Cherry pie filling (21 oz) 1/2 c Margarine (1 stick) 1/4 c Firmly packed brown sugar Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, 6 TABLESPOONS margarine and 1 CUP rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup rolled oats, 2 T margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Jello Salad Categories: Salads Servings: 20 1 pk Orange Jello, large 1 pk Cool whip, large 1 pk Small curd cott cheese,large In a serving dish (casserole), mix a large box of dry Jello mix with a Large container of SMALL curd cottage cheese. Mix thoroughly until jello is dissolved. Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly. Garnish with mint leaves or mandarine orange slices. This recipe is also great with PEACH jello. A combination of peach and orange is also another alternative (a small box of each). If you make the peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Cookies Categories: Cookies Servings: 24 1 1/4 c Flour 1/2 c Sugar 3/4 t Baking soda 1/2 c Packed brown sugar 1/4 t Salt 1 ea Egg 1/2 c Margarine (l stick) 1/2 t Vanilla 1/2 c Peanut butter Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375 for 9-10 minutes . Cool about 1 minute before removing to a wire rack. Makes 48. For an alternative, do not crisscross with a fork. Simply cook as directed. Upon removing cookies from the oven, place a chocolate candy Kiss in the center of each cookie, unwrappped of course. Press slightly and cool completely. You can wrap cookie dough into a 1 inch ball around a candy kiss and cook as directed. This gives you a cookie with a chocolate center. This is also another great alternative. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tregaron Granny's Broth (Cawl Mamgu Treagon) W Categories: Soups Servings: 6 1 1/2 lb Bacon 1/2 lb Parsnips 1 lb Shin beef 1 lb Potatoes 1 ea White cabbage 1 ea Large leek 1/2 lb Carrots 1 x Oatmeal to thicken 1/2 ea Small swede (Turnip) Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fnllyn Bara Lawr ae Oen Cymreig Alewn Crwstyn Categories: Meats, Main dish Servings: 6 1 1/2 lb Loin lamb 12 oz Shortcrust pastry 3 oz Onions 1 x Seasoning 4 oz Drippings 1 x Chopped parsley 1 oz Mushroom trimmings 1/2 x 1/2 Gill milk 4 oz Breadcrumbs 1 ea Sliced tomato (for garnish) 2 oz Laverbread Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Categories: Appetizers, Fish Servings: 4 3 oz Cooked and shelled mussels 1 x Pinch mixed herbs 1 oz Celery 1 x Pinch dill weed 1 oz Carrot 1 x Pinch crushed garlic 1 oz Breadcrumbs 1 x Brandy & double cream to tst 4 ea Egg yolks 1 x Seasoning 2 oz Herring roe Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coygimwch dell Patagonia (Prawn Patagonia) We Categories: Main dish, Fish Servings: 8 1 ea Small cauliflower 1 T Tomato ketchup 1 pt Thick Bechamel sauce 1 t Celery salt 1 ea Teacup double cream 1 t Ground bay leaf 1/2 lb Peeled prawns 1 t Turmeric 1/4 lb Caerphilly cheese 1 t Mustard powder 1 t Garlic salt Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. Mrs. M Neal, Plas Fron Deg, Church Walks, Llanduduno. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Protein Pancakes Categories: Children Servings: 4 1 1/2 c Unbleached (wheat) Flour 1/4 t Baking Soda 1/2 c Bran 1 1/2 c Milk (or more) 1/4 c Rolled Oats * 2 x Eggs 1/4 c Soy Flour(in health stores) 3 T Plain Yogurt 1 t Baking powder 2 T Light Sesame Oil * ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content. Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after you've added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Homemade Granola Categories: Children, Nuts Servings: 8 4 c Rolled oats 2 T Light Sesame oil 1/2 c Wheat Germ 1/4 c Honey 1/4 c Sesame Seeds 1 t Ground Cinnamon 1/4 c Shelled Peanuts (or soybeans 1/2 t Grated Nutmeg or Cardamon Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven to 350 deg F. Toast the oats, wheat germ, seeds, and legumes lightly on a baking sheet for 5-10 minutes, until slightly browned. Remove and cool. Heat the honey and oil together in a small pan; drizzle it over the dry mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a few minutes more, until crispy but not too browned. Remove and cool. Add raisins, nuts, or dried fruit if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Veggie Spread Categories: Children, Vegetables, Cheese, Spreads Servings: 3 1/4 c Grated Carrot 1 T Chopped onion 1/4 c Chopped Nuts 1 T Chopped Green Pepper 2 x Radishes, chopped fine 4 oz Cream Cheese Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * Lettuce Rollups: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of cheese and chicken or turkey, perhaps with a pineapple chunk if the kids like to mix tastes. * Turkey Rollups: Use turkey instead of lettuce and fill with the spread or filling of your choice. * Variations: Use other wrappings for your rollups. These could include cheese slices or low-fat sliced luncheon meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Turtles Categories: Children Servings: 1 1 x Apple 5 x Grapes 2 T Peanut Butter Slice an apple in half. Make several slits in each half. Fill with peanut butter or sesame butter (available in health stores.) Attach seedless grapes with toothpicks (remove before giving tio very young children) for the head and legs and stick a carrot shaving on for a tail (tuck it in 1 of the slits) Nice to serve as a lunch treat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Caterpillars Categories: Children Servings: 1 1 x Banana 1 x Grape 2 T Peanut Butter Peel and slice a banana. Sprad slices with peanut or sesame butter and connect the slices. Add a grape up front for the head ("gluing" with more peanut butter.) If desired, make this a game with the child - what veggie can we add to make antennas? etc. (maybe a strip of celery.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sailor Frank Categories: Children Servings: 1 1 x Frankfurter 1 ds Mustard (opt, or ketchup) Use a semi-thawed frankfurter, which is easier to cut. With a knife, make a straight horizontal slit aboyt 1" from the top. On both sides of the frank, make a slit upward so the franks looks like it has 2 arms. From the bottom of the frank, make a 1" slit upwards, to make 2 legs. Broil in the oven. As the frank cooks, the "arms" and "legs" will curl out a bit, making it look more like a person. When done, remove from oven and decorate with mustard or ketchup. Put on eyes, a mouth, buttons, perhaps shoes, etc. Kids love this, especially if they can help with the decorating! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barley Soup Categories: Children, Soups Servings: 6 2 qt Chicken Stock 1 x Small strip Kombu * 1 c Bite-size cooked Chicken mea 1 t Dried basil 1 x Small Onion, sliced in rings 1/4 t Ground white Pepper 1 x Rib Celery, chopped 1 ds Salt (opt.) 1 x Sm Parsnip, sliced thin 1/4 c Shredded carrot (opt) 1 c Pearl Barley * Available in health stores, it make beans and peas more digestible. Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carrot if desired. Note: Barley soup can be a soothing and digestible meal for convalescents. Omit the chicken to make it easier to eat. This soup is rich in protein, carbohydrates, and fiber. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OK Corral Salad Categories: Children, Pasta, Salads Servings: 6 4 c Cooked Pasta wheels 1/2 x Green pepper, chopped 1 x Raw Carrot * 5 x Radishes, sliced thin 1 x Med onion, chopped 6 1/2 oz Can drained Tuna, water pack 1 x Rib Celery, sliced thin 3/4 c Dressing (see recipe) * Scrubbed and sliced into thin matchsticks. This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc. Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor. BASIC DRESSING 1 c extra-virgin olive oil 2 t Honey 2/3 c brown rice vinegar freshly ground black or 1 t Salt 1 garlic clove, mashed """"""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""" Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. Makes a little less than 2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shepherd's Pie Categories: Children, Main dish, Meats Servings: 4 1 T Extra virgin Olive Oil 1/2 t Dried Thyme 1 lb Lean Ground Beef 1/2 c Baby Peas, canned or frozen 1 x Med Onion, chopped 3 c Mashed potatoes 2 x Carrots, matchstick slices 1 T Unsalted Butter or oil Preheat the oven to 350 deg F. In an all-iron skillet, heat the olive oil and saute the beef, onion, carrots, and thyme together. Drain off excess fat. Add peas to mixture and stir. Spread the potatoes on top. Dot with butter or brush with oil. Bake until the crests of the potatoes are lightly browned, about 20-30 minutes. NOTE: The skillet should have an iron handle so it can go right in the oven. If not, transfer meat mixture to baking dish before adding potato layer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Yellow Rice Categories: Children, Chicken, Main dish Servings: 4 2 x Whole Chicken breasts, halve 1 c Raw Rice 1 T Extra-virgin olive oil 3 c Water 1 x Garlic clove, chopped 1 pn Saffron threads or powder 1 x Small Onion, chopped fine 1 c Chopped Broccoli (or frozen) Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min.), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming. Children like the novel idea of "yellow" rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed potatoes Categories: Children, Side dishes Servings: 4 4 x Med Potatoes, baked 1/2 c Grated Cheddar Cheese 1 T Unsalted Butter 1/4 t Salt 1/2 c Milk 1 c Broccoli florets, parboiled For little people these can be a meal in themselves. Adults might want to add fish or chicken or perhaps just a salad. Preheat the oven to 350 deg F. Carefully spoon the potato out of the skin; save the skins. Mash the potatoes with butter until fluffy, then add the milk and mash smooth. Mix in the cheese, salt, and broccoli and scoop the mixture back into potato skins. Bake in a shallow pan for 10 min or until cheese is melted and tops of potatoes are lightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Puffles Categories: Children Servings: 48 2 c Unbleached (wheat) Flour 2 c Grated Sharp Cheese 1 c Unsalted Butter (2 sticks) 4 c Rice Krispies Preheat the oven to 400 deg F. Cream the flour, butter, and cheese together in a large bowl. Add Rice Krispies and mix into a cohesive dough. Shape Puffles into small balls, using your hands. Bake until golden, about 10-15 minutes.Let cool. Makes about 4-5 dozen. Easy to make with children. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN-PECAN PIE ROBERT Categories: Desserts, Pies Servings: 6 --------------------------------PIE FILLING-------------------------------- 2 c Pumpkin; Mashed, Canned 1/2 t Allspice; Ground 1 c Granulated Sugar 1/2 t Cloves; Ground 1 tb Cornstarch 1/2 t Salt 1 1/2 t Cinnamon; Ground 2 ea Eggs; Lg 1/2 t Ginger; Ground 13 oz Evaporated Milk; 1 Cn 1/2 t Nutmeg; Ground 1 ea Unbaked 9-inch Pie Shell ---------------------------CRUNCHY PECAN TOPPING--------------------------- 3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped 2/3 c Brown Sugar; Firmly Packed ---------------------------------DIRECTIONS--------------------------------- PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 to 1-1/2 minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CORN PUDDING ROBERT Categories: Vegetables Servings: 8 1 x 12-oz. can whole kernel corn 1 1/2 t Season-All Seasoned Salt 2 x 17-oz. cans cream style corn 1/2 t Dry mustard 5 x Lightly beaten eggs 1 t Instant minced ohion 1/2 c Granulated sugar 1/2 c Milk 4 T Cornstarch 1/2 c Melted butter Combine whole kernel corn, cream style corn and eggs. Add sugar, cornstarch, saesoned salt, dry mustard and instand minced onion. Stir in milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400 degree oven 1 hour, stirring once. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FLAKY PIE PASTRY ROBERT Categories: Pies, Desserts Servings: 1 1 1/3 c All-purpose flour 1/2 c Crisco 1/2 t Salt 3 tb Or 4, ice water Blend flour and salt together in large mixing bowl. Blend Crisco into flour mixture using pastry blender until mixture resembles a combination of coarse meal and peas. Add ice water one tablespoon at a time, tossing mixture lightly with a fork to combine. When mixture can be compressed easily with a fork, enough ice water has been added. Form pastry mixture into a flat disk and wrap tightly in plastic wrap or waxed paper. Pastry may be refrigerated until ready for use. Roll between two sheets of waxed paper to 1/8-inch thickness. If pre-baking for non-baked filling, bake at 425 degrees F. for 12 minutes. Yields one 9-inch pie shell. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RAISIN SAUCE ROBERT Categories: Sauces Servings: 6 1 c Brown sugar, firmly packed 1/2 t Salt 1/2 c Hot water 1/8 t Black pepper, freshly ground 1 c Seedless raisins 1/4 t Ground cloves 2 tb Butter 1/8 t Mace 4 tb Cider vinegar 1 c Currant jelly 1 1/2 t Worcestershire sauce simmer the brown sugar and water together for 5 minutes, stirring until sugar is dissolved. Add all remaining ingredients, and cook until jelly dissolves. Simmer an additional 10 minutes. May be made in advance and kept refrigerated until ready for use. Reheat slowly until simmering. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MISSISSIPPI CORNBREAD ROBERT Categories: Breads Servings: 6 2 c Stoneground white cornmeal 2 ea Large eggs 1 t Baking soda 2 c Buttermilk 1 t Salt 1/3 c Bacon drippings or Crisco Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NEIMAN-MARCUS COOKIES Categories: Cookies, Desserts Servings: 1 2 c Butter 1 ts Salt 2 c Granulated sugar 2 ts Baking powder 2 c Light brown sugar 2 ts Baking soda 4 ea Eggs 24 oz Chocolate chips 2 ts Vanilla extract 1 ea 8 oz. Hershey bar (grated) 4 c All-purpose flour 3 c Chopped pecans 5 c Oatmeal, blended* Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies (recipe may be halved. *Measure oatmeal, then blend in a blender to a fine powder. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Pasta Salad with Creamy Ginger Dressin Categories: Pasta, Salads Servings: 4 1 lb Precooked Shanghai noodles 2 T Coriander, chopped 1 ea Dash sesame oil for noodles 2 T Scallions, minced 1/2 lb Snow peas 1 T Oil 1/2 lb Shrimp, shelled deveined ------------------------------SHRIMP MARINADE------------------------------ 1 t Salt 1/2 t Chinese cooking wine 1/4 t White Pepper ----------------------------------DRESSING---------------------------------- 3 T Fresh ginger, grated 2/3 c Vegetable oil (not olive) 1 ea Small garlic clove, crushed 1 1/2 t Soy sauce 1 ea Egg yolk 2 1/2 T Sesame oil 1 t Egg white 1 T Cream 2 t Lemon juice Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Chicken Breasts in Raspberry Vinegar M Categories: Poultry, Main dish Servings: 6 4 ea Chicken breasts halves 1 t Grated lemon peel 1/2 c Raspberry or wine vinegar 1 ea Shallot, finely chopped 1/4 c Chicken stock 1/2 t Dried tarragon leaves 2 T Olive oil 1 x Black pepper 1 T Lemon juice Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cr Categories: German, Salads, Vegetables, Fruits Servings: 4 2 c Cabbage; Raw, Shredded 1 1/2 t Lemon Juice 1 ea Apple; Med., Diced, Unpeeled 1/4 t Salt 1 T Lemon Juice 1 T Sugar 1/2 c Raisins 1/2 c Sour Cream 1/4 c Pineapple Juice Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelsalat mit Biermarinade (Potato Salad/ Categories: German, Salads, Vegetables Servings: 4 6 ea Potatoes; Medium 2 T Unbleached Flour 4 ea Bacon; Slices 1/2 t Mustard; Dry 1 T Onion; Chopped 1 T Sugar 1 ea Celery; Stalk, Chopped 1 c Beer; Any Brand 1 t Salt 1/2 t Tobasco Sauce 2 T Butter 2 T Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayrischer Kartoffelsalat (Barvarian Potato Sa Categories: German, Salads, Vegetables Servings: 4 4 c Potatoes; * 1/3 c Onion; Chopped 2 c Chicken Broth; ** 1/2 t Sugar 1/2 t Salt 2 T Lemon Juice 1/4 c Vegetable Oil 1 x Pepper; As Desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerischer Wurstsalat (Barvarian Sausage Sala Categories: German, Salads, Vegetables, Meats Servings: 4 1/2 lb Knockwurst; Cooked / Cooled 1/2 t Salt 2 ea Pickles; Small 1/4 t Pepper 1 ea Onion; Medium 1/4 t Paprika 3 T Vinegar 1/4 t Sugar 1 T Mustard; Prepared * 1 T Capers 2 T Vegetable Oil 1 T Parsley; Chopped * Mustard must be the strong Djon or Gulden Type. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad Categories: German, Salads, Vegetables, Meats Servings: 4 1 lb Sauerkraut; (1 Lb Can) 6 oz Ham; Cooked 1/2 lb Blue Grapes ----------------------------------DRESSING---------------------------------- 1/2 c Yogurt 1/4 t Pepper; White 1/4 t Salt 1 t Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Heringstopf mit Saurer Sahne (Herring Salad Wi Categories: German, Salads, Fruits, Vegetables Servings: 4 ------------------------------SOUR-CREAM SAUCE------------------------------ 1 c Sour Cream 1/2 x Lemon; Juice Only 1/2 c Yogurt 1/4 t Sugar -----------------------------------SALAD----------------------------------- 2 ea Onions; Small 2 t Dill; Fresh OR 2 ea Apples; Medium, Tart 1/2 t Dillweed; Dried 8 ea Herring Fillets; Marinated Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spargel in Weisser Sosse (White Asparagus In W Categories: German, Vegetables Servings: 4 29 oz White Asparagus; (2 Cans) 1/2 c Milk 2 T Margarine 4 oz Ham;Cut into Julienne Strips 2 T Unbleached Flour 1/8 t Nutmeg; Freshly Grated 1/2 c ;Asparagus Liquid 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts Categories: German, Vegetables Servings: 4 1 lb Brussels Sprouts; Fresh 1/2 t Salt 1 x Beer; Any Brand, To Cover 2 T Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabba Categories: German, Vegetables Servings: 6 1/4 c Butter 1/3 c Brown Sugar 4 ea Apples; Med., Peel, Slice 2 ea Bay Leaves 1/2 ea Onion; Red, Chopped 1/4 c Vinegar 1 ea Red Cabbage; Head,Fine Shred 1/4 c Butter 1 c Red Wine 1 x Lemon Juice;Of 1/2 Med.Lemon 4 ea Cloves; Whole Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Po Categories: German, Vegetables Servings: 4 8 ea New Potatoes; Boiled In Skin 3/4 c Sugar 1 ea Onion; Medium, Diced 4 ea Bacon; Slices, Cut Up 1/4 t Salt 3/4 c Vinegar 1/4 t Pepper Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Ho Categories: German, Vegetables Servings: 4 5 ea Potatoes; Medium 1 x Pepper; Freshly Ground 1 x ;Boiling Water 1/2 c Sour Cream 1/2 t Salt 1 T Horseradish 2 T Butter 2 t Parsley; Minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bayerische Vanillecreme (Bavarian Vanilla Crea Categories: German, Special, Desserts Servings: 6 2 pk Gelatin; Unflavored 1 1/2 c Milk; Scalded 1/2 c ;Water, Cold 1 c Ice Cream; Vanilla 9 T Sugar 1 t Vanilla 1 T Cornstarch 1 c Cream; Heavy, Whipped 2 ea Eggs; Large, Beaten Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meersburger Kirschen-dessert (Cherry Desert Me Categories: German, Fruits, Desserts Servings: 4 1 lb Cherries; Tart, Fresh 8 oz Cream Cheese; * 3 T Kirsch 1/2 t Vaillla Extract 6 T Sugar 2 oz Almonds; Ground ** 2 T ;Water 1 c Cream; Heavy 12 ea Ladyfingers ----------------------------------GARNISH---------------------------------- 1 x Pistachio Nuts; Chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Schwarzwalder Kirschtorte (Black Forest Cherry Categories: German, Cakes, Fruits, Desserts Servings: 8 ------------------------------------CAKE------------------------------------ 6 ea Eggs; Large 4 oz Unsweetened BakingChocolate* 1 c Sugar 1 c Flour; Sifted 1 t Vanilla Extract -----------------------------------SYRUP----------------------------------- 1/4 c Sugar 2 T Kirsch 1/3 c ;Water ----------------------------------FILLING---------------------------------- 1 1/2 c Confectioners' Sugar 1 ea Egg Yolk; Large 1/3 c Butter; Unsalted 2 T Kirsch Liquer ----------------------------------TOPPING---------------------------------- 2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped 2 T Confectioners' Sugar 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Springerle (Molded Christmas Cookies) Categories: German, Cookies, Special, Christmas, Dessert Servings: 12 4 ea Eggs; Large 1 t Anise Extract 2 c Sugar 4 1/2 c Cake Flour; Sifted * NOTE: +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Brittlebread Categories: Cajun, Appetizers, Breads Servings: 10 2 3/4 c All-purpose flour 1 c Sour cream 1/4 c Sugar 2 T Creole seasoning 1/2 t Baking soda 2 T Kosher salt for sprinkling 1/2 c Butter Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Cut in the butter. Add the sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and place on an ungreased baking sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in the oven. Nathalie Dupree describes this recipe in her book "New Southern Cooking" this way; "This crisp, cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili N'awlins Categories: Cajun, Mexican, Main dish Servings: 12 2 lb Ground round beef 1 T Salt 1 lb Ground pork 1 T Oregano 5 c Chopped onions 1 T Red wine vinegar 1 1/2 T Chopped garlic 1 T Grown sugar 7 T Chili powder 2 cn 16 oz) red kidney beans 2 cn Chopped green chili peppers 1 pk Corn chips 3 cn (16 oz) crushed tomatoes 1 ea Head lettuce, shredded 3 T Tomato paste 12 oz Sharp cheddar cheese, shredd 4 ea Bay leaves, crumbled I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Pilau Categories: Cajun, Main dish, Fish Servings: 4 4 T Butter 1 T Flour 1/2 c Finely chopped celery 1 x Salt 2 T Chopped bell pepper 1 x Fresh ground black pepper 2 c Medium whole shrimp 3 c Cooked white rice, hot 1 T Worcestershire sauce 4 ea Slices fried crisp bacon 1 t Ground cayenne pepper Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. Serve Hot From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Soft-Shelled Crab Categories: Cajun, Main dish, Fish Servings: 1 3 ea Soft shelled crabs 1 T Oil 5 T Butter 2 T Pecans Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Barbecued Chicken Categories: Cajun, Main dish, Poultry Servings: 4 1 ea Chicken (3 lb) 2 T Ground cayenne pepper 1 x Juice of 1-1/2 lemons 1 T Paprika 2 ea Cloves garlic, (see note) 2 T Melted butter 1 T Fresh ground black pepper NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt. Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepper Biscuits Categories: Cajun, Breads Servings: 12 2 1/2 c All purpose flour 1/2 t Baking soda 1 T Baking powder 3/4 c Shortening 1/2 t Salt 1 c Buttermilk 1 T Coarse cracked black pepper Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beaten biscuits Categories: Cajun, Breads Servings: 100 6 c All purpose flour (soft) 1 t Baking powder 1 1/2 t Salt 1 c Shortening 1 T Sugar 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brandy Pecan Pie Categories: Cajun, Desserts, Pies Servings: 6 1/4 c Butter 1/4 c Brandy 1 c Sugar 1 c Whole pecans 3 ea Large eggs 1 ea Unbaked 9-inch pie shell 1 c Light corn syrup Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack. From Nathalie Dupree's New Southern Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southern Biscuit Muffins Categories: Cajun, Breads, Muffins Servings: 12 2 1/2 c All-purpose flour 1/4 t Sa;t 1/4 c Sugar 1/4 lb Plus 2 Tbsp unsalted butter 1 1/2 T Baking powder 1 c Cold milk In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left. Gradually stir in the milk, mixing just until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Orleans Black Muffins Categories: Cajun, Breads, Muffins Servings: 12 3/4 c Hot water 3/4 c Sugar 1/2 c Molasses 3 T Baking powder 1/4 c Milk 1 t Baking soda 2 c Whole wheat flour 1 t Salt 1 c All-purpose flour 1 1/2 c Chopped dry roasted pecans In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hushpuppies Categories: Cajun, Breads Servings: 30 1 c Cornmeal 1/4 t White pepper 1/2 c All-purpose flour 1/8 t Dried oregano leaves 1/2 c Corn flour 1/4 c Vy fine chopped green onions 1 T Baking powder 1 1/2 t Minced garlic 3/4 t Ground cayenne pepper 2 ea Eggs, beaten 1/2 t Salt 1 c Milk 1/2 t Black pepper 2 T Pork lard 1/2 t Dried thyme leaves 1 x Vegetable for deep frying NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Seasoning Categories: Cajun Servings: 1 2 T Oregano 1/3 c Cayenne pepper 1/8 c Salt 2 T Thyme 5 ea Cloves garlic, (see note) 1/3 c Paprika 1/4 c Fresh ground black pepper Combine all the ingredients and stir to mix thoroughly. Pour into a large glass jar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Cooked Rice - Prudhomme Categories: Cajun, Main dish Servings: 6 2 c Uncooked rice (see note) 1/2 t Salt 2 1/2 c Basic stock (Prudhomme) 1/8 t Garlic powder 1 1/2 T Onions, chopped very fine 1 x Pinch white pepper 1 1/2 T Celery, chopped very fine 1 x Pinch black pepper 1 1/2 T Bell peppers,chopped vy fine 1 x Pinch cayenne pepper 1 1/2 T Unsalted butter (preferred) In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Basic Stock - Prudhomme Categories: Cajun, Soups Servings: 1 -----------------------------------BASIC----------------------------------- 2 qt Cold water 1 ea Large clove garlic (note) 1 ea Med. onion, (see note) 1 x Bones, excess meat (notes) ----------------------------FOWL AND GAME STOCKS---------------------------- 1 1/2 lb Backs, necks, bones (notes) ----------------------------BEEF OR TURTLE STOCK---------------------------- 2 lb Beef shank (see notes) ---------------------------------PORK STOCK--------------------------------- 2 lb Pork neck bones (see notes) -------------------------------SEAFOOD STOCK------------------------------- 2 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From The Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Dirty Rice Categories: Cajun, Main dish Servings: 6 1 3/4 lb Small shrimp (see notes) 1 t White pepper 2 T Unsalted butter 1 t Dried thyme leaves 1 T Vegetable oil 1/2 t Ground cayenne pepper 1/2 c Canned tomato sauce 1 1/2 c Basic shrimp stock 3 T Onions, chopped very fine 1/2 c Heavy cream 2 1/2 T Green bell peppers, chopped 3 1/2 c Basic cooked rice 2 T Celery, chopped very fine 3/4 c Green onions finely chopped 1 t Minced garlic 1 c Packed, lump crabmeat (1/2lb 1 t Salt NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Stuffed Flounder Categories: Cajun, Main dish, Fish Servings: 6 -------------------------------SEASONING MIX------------------------------- 1 t Salt 1/2 t Dried thyme leaves 1/2 t Sweet paprika 1/2 t Sweet basil 1/2 t Black pepper 1/2 t Gumbo file (optional) ------------------------------MAIN INGREDIENTS------------------------------ 3 ea Slices bacon, diced 1/2 lb Small shrimp 1 1/2 c Onions, chopped very fine 1 1/2 c Basic seafood stock 1 c Green bell peppers, chopped 6 ea Shucked oysters (med. size) 1/4 lb + 1 Tbsp unsalted butter 3/4 c All-purpose flour 3/4 t White pepper 1/2 c Green onions, chopped fine 3/4 t Ground cayenne pepper 1/4 c Grated Parmesan cheese ---------------------------FLOUNDER SEASONING MIX--------------------------- 2 t Salt 1/4 t Ground cayenne pepper 1 t Sweet paprika 1/4 t Dried thyme leaves 1/2 t White pepper 1/4 t Dried sweet basil leaves 1/2 t Onion powder 6 ea Flounders (see note) 1/2 t Garlic powder 1 1/2 c Grated cheddar cheese 1/2 t Dry mustard 1 x Vegetable oil for frying NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water.) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish Brown Sauce Categories: Cajun, Sauces, Fish Servings: 6 -------------------------------SEASONING MIX------------------------------- 1 ea Whole bay leaf 1/4 t Dried oregano leaves 1/2 t Salt 1/4 t Dried thyme leaves 1/2 t Garlic powder 1/8 t Ground cayenne pepper 1/4 t White pepper ------------------------------MAIN INGREDIENTS------------------------------ 2 T Vegetable oil 1 t Worcestershire sauce 3 T All-purpose flour 2 c Hot basic seafood stock 1/4 c Finely chopped onions 2 T Burgundy wine 4 t Canned tomatoe sauce 2 T Unsalted butter, softened Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly.) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Very Hot Cajun Sauce for Beef Categories: Cajun, Sauces Servings: 6 3/4 c Chopped onions 1/2 t White pepper 1/2 c Chopped green peppers 1/2 t Black pepper 1/4 c Chopped celery 2 ea Bay leaves 1/4 c Vegetable oil 1/4 c Minced jalapeno peppers(note 1/4 c + 1 Tbsp all-purpose flour 1 t Minced garlic 3/4 t Ground cayenne pepper 3 c Basic beef stock NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be carefyul not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegtable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, strirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Shrimp Categories: Cajun, Main dish, Fish Servings: 2 -------------------------------SEASONING MIX------------------------------- 1 t Ground cayenne pepper 1/2 t Dried thyme leaves 1 t Black pepper 1/2 t Dried rosemary leaves, crush 1/2 t Salt 1/8 t Dried oregano leaves 1/2 t Crushed red pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/4 lb + 5 Tbsp unsalted butter 1/2 c Basic shrimp stock 1 t Worcestershire sauce 1/4 c Beer at room temperature 1 1/2 t Minced garlic Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Paneed Veal and fettucini Categories: Cajun, Main dish, Meats Servings: 6 4 qt Hot water 1 1/2 T Minced fresh parsley 2 T Vegetable oil 1 1/2 T Olive oil 1 T Salt 3/4 t White pepper 3/4 lb Fresh fettucini (1/2 lb dry) 1/2 t Onion powder 1/2 lb Unsalted butter 1/2 t Garlic powder 2 1/2 c Heavy cream 3 ea Eggs 1/2 t Cayenne pepper 6 ea 4 oz slices white veal (note 3/4 c + 4 tsp. Parmesan cheese 1 x Vegetable oil for pan frying 1 3/4 c Very fine dry bread crumbs NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded thin for this recipe. Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. when water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in. Return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. during this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the water. (It may be an old wives' tale, but this procedure seems to enhance the pasta's texture.) Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettucini. set aside still in the colander. Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. Turn the heat to medium-high. with a metal whisk whip the cream nmixture constantly as it comes to a boil. the reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until cheese is melted. Set aside. Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. Meanwhile, heat 1/4 inch oil to about 400F in a large skillett. Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. (Change the oil mid-way through frying if the crumbs in the bottom start to burn.) Remove veal to a large platter and set aside. Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE: If butter starts separating from the sauce, whisk in about 1 tablespoon cream or water.) Add the fettucini and loss until tho9roughly coated and heated through, about 1 minute. Remove from heat and serve immediately. To serve, place a piece of veal on each heated serving plate. roll each portion of fettucini onto a large fork and lift onto the plate; Top the fettucini with additional sauce from the skillet. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Shepherd's Pie Categories: Cajun, Main dish, Meats Servings: 6 1 1/2 lb Ground beef 3/4 c Finely chopped celery 1/2 lb Ground pork 1/2 c Green bell peppers, chopped 2 ea Eggs, lightly beaten 1 T + 1 tsp minced garlic 1/2 c Very fine bread crumbs 1 T Worcestershire sauce 1/4 lb + 3 Tbsp unsalted butter 1/2 t Tabasco sauce 3/4 c Finely chopped onions -----------------------------MEAT SEASONING MIX----------------------------- 2 t Cayenne pepper 3/4 c Evaporated milk 1 1/2 t Salt 2 lb Potatoes, peeled & quartered 1 1/2 t Black pepper 1 t Salt 1 1/4 t White pepper 1 t White pepper 3/4 t Ground cumin 1 1/2 c Julienned carrots (see note) 3/4 t Dried thyme leaves 1 c Julienned onions (see note) --------------------------VEGETABLE SEASONING MIX-------------------------- 1/2 t Salt 1/4 t Garlic powder 1/4 t White pepper 1/4 t Cayenne pepper 1/4 t Onion powder ---------------------------------VEGETABLES--------------------------------- 1 1/2 c Julienned zucchini (see note 1 x Very Hot Cajun Sauce/Beef 1 c Julienned squash (see Note) NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips. In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12x8-inch loaf and center in the pan. Bake at 450F until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside. Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth. (NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough.) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat. Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving. From Paul Prudhommes "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pralines - Prudhomme Categories: Cajun, Candies Servings: 36 1 1/2 ea Sticks unsalted butter 1 c Milk 1 c Sugar 1 c Chopped pecans 1 c Packed, light brown sugar 2 c Pecan halves 1/2 c Heavy cream 2 T Vanilla extract NOTE: To judge doneness, use one or more of the following guides; 1. Candy thermometer will read 240F 2. When done, the batter will begin forming distinct threads on the sides or bottom of the pan. 3. Near the end of the cooking time, make a test praline every few seconds. The early-test pralines will be somewhat runny, very shiny and somewhat translucent. The ideal praline will have progressed past that stage--it will not be runny and will be less shiny; when cooled it will be opaque, lusteriess and crumbly instead of chewy. 4. Near the end of the cooking time, drizzle spoonfuls of the mixture across the surface of the mixture. When ready, the mixture will form a neat thread across the surface. Assemble all ingredients and utensils before starting to cook. You will need a large heavy bottomed aluminum pot or skillet with deep sides, a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a lightly buttered cookie sheet. Be careful not to get any of the mixture on you skin, as it sticks and can cause serious burns. Melt the butter in the pot over high heat. As soon as it's melted, add the sugars and cream. Cook 1 minute, whisking constantly. Add the milk and chopped pecans, cook 4 minutes more, whisking constantly. Reduce heat to medium and continue cooking and whisking 5 minutes. Add the pecan halves and vanilla and continue whisking and cooking until done, about 15 to 20 minutes longer (see NOTE above on tests for doneness). If mixture starts to smoke toward end of cooking, lower the heat. Remove pan from heat. Quickly and carefully drop the batter onto the cookie sheet by heaping spoonfuls, using the second spoon to scoop the batter off the first (or use ice cream scoop). Each praline should form a 2-inch patty about 1/2 inch thick. Cool and store in an airtight container, or wrap each praline in plastic wrap or foil. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pecan Pralines - Prudhomme Categories: Cajun, Candies Servings: 24 1 1/2 ea Sticks unsalted butter 1 c Coarsely chopped pecans 1 c Sugar 2 c Whole pecan halves 1 c Packed, light brown sugar 2 T Vanilla extract 1 c Milk 1 1/2 c Semisweet chocolate chips 1/2 c Heavy cream NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refregerated until just before needed.) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower thge heat.) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not nenough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. From Paul Prudhomme's Louisiana Kitchen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pralines - Patout Categories: Cajun, Candies Servings: 24 2 c Heavy cream 2 c Pecan halves 4 c Raw or brown sugar 2 T Butter 1 t Vanilla Alex Patout swears his recipe makes "The creamiest pralines anywhere" Butter a medium saucepan--this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter--this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely--later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of waxed paper in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pralines - Dupree Categories: Cajun, Candies Servings: 24 2 c Sugar 2 c Pecan halves 1/2 c Light corn syrup 1/4 c Butter 1/2 c Water 1 T Vanilla Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla. Allow candy to cool. Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen. From Nathalie Dupree's New Southern Cooking Nathalie Dupree writes, "Pralines are traditionally given as Christmas gifts. Their sweetness will linger in your mouth long after the candy is gone." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackened Pork Chops Categories: Cajun, Main dish, Meats Servings: 6 18 ea 5 oz pork chops, 3/4" thick 3/4 lb Melted unsalted butter (note -------------------------------SEASONING MIX------------------------------- 1 T Salt 2 1/2 t Cayenne pepper 1 T + 2 tsp white pepper 2 t Garlic powder 1 T + 3/4 tsp black pepper 3/4 t Dried thyme leaves 2 1/2 t Dry mustard NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room remperature before blackening. Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remnaining seasoning mix in another recipe.) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving plater, DO NOT STACK THE CHOPS. From The Prudhome Family Cookbook Some personal notes: If you do not have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'T cook this inside. If you live in an apartment, like I do, where your smoke detector is attached to a central fire system, you will very quickly become well known to all your neighbors, and your local firefighters. In all likelyhood you will also get to meet your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of providing sufficient heat. Be sure you have all your doors and windows closed, and invite your neighbors to the barbecue. This method generates a totally unbelievable amount of smoke. However, the results are worth it. Whatever you are cooking by this method, it is an entirely incredible taste experience. From Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blackened Chicken Categories: Cajun, Main dish, Poultry Servings: 8 16 ea 3 oz skinless chicken breast -------------------------------SEASONING MIX------------------------------- 2 T Salt 1 t Onion powder 1 1/2 t Garlic powder 1 t Ground cumin 1 1/2 t Ground black pepper 1/2 t Gound cayenne pepper 1 t White pepper 1/2 t Sweet paprika -----------------------------OTHER INGREDIENTS----------------------------- 3/4 lb Melted unsalted butter NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oven-Fried Corn Flake Chicken Categories: Cereals, Poultry, Main dish Servings: 4 3 lb Chicken; Cut Up, Fryer 2 t Salt 2 ea Eggs; Large, Slightly Beaten 1/2 t Pepper 4 T Milk 5 T Butter; Melted 2 1/2 c Corn Flakes; Crushed * * Crush but do not pulverize the corn flakes. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Corn Chex 'N' Cheese Custard Categories: Side dish, Cheese/eggs, Vegetables, Cereals Servings: 6 1/4 c Green Pepper; Chopped 1/2 t Sugar 1/3 c Onion; Finely Chopped 1/8 t Pepper 2 T Butter 1 c American Cheese; Shredded 3 ea Eggs; Large 1 lb Corn; Canned, Drained 2 c Milk 2 c Corn Chex; Coarsely Broken 1 t Salt Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Checkerboard Square Clam Crunch Categories: Seafood, Cereals, Main dish Servings: 4 1/4 c Flour; Unbleached 6 1/2 oz Clams;Minced,Canned (1 cn) * 1/2 t Baking Powder 1 ea Egg; Beaten 1/4 t Salt 2 c Rice Chex 1/8 t Pepper 1 x Oil For Frying 1 T Parsley; Chopped 1 x Sour Cream * DO NOT drain the clams. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: The Perfect Tuna Casserole Categories: Casseroles, Fish, Main dish, Vegetables Servings: 4 1 cn Cream Of Mushroom Soup 2 ea Eggs; Hard Boiled, Sliced 1/3 c Milk 1 c Peas; Cooked 6 1/2 oz Tuna; Drained And Flaked * 1 c Potato Chips; * * * As this is an old recipe, it calls for tuna packed in oil. ** Slightly crumble the potato chips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: He-Man's Tuna Noodle Casserole Categories: Casseroles, Fish, Vegetables Servings: 6 6 oz Egg Noodles; Medium 1/4 c Pimiento; Sliced 2 T Butter 1/2 c Green Bell Pepper;Fine Chop 1 cn Cream Of Mushroom Soup 1 c Celery; Chopped 1 c Milk 6 1/2 oz Tuna; Drained And Flaked * 1/2 c Sour Cream 15 ea Ritz Crackers; ** 1/2 t Salt 1 x Parsley; For Garnish 1/2 c Onion; Finely Chopped * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving. Makes enough for 6 hungry men. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tuna-Casserole Supreme Categories: Casseroles, Fish, Vegetables Servings: 6 1/2 c Onion; Chopped 8 oz Mushrooms;Sliced and Drained 1/2 c Green Pepper; Finely Chopped 1 t Salt 1 c Celery; Chopped 1 c Green Olives; Stuffed 8 T Butter 6 1/2 oz Tuna; Drained And Flaked 1 cn Cheddar Cheese Soup 1 c Corn Flakes; Crushed 1/2 c Milk 1/2 c Almonds; Slivered Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lettuce Wedge With Poppy Seed Dressing Categories: Salads, Dressings Servings: 6 1/3 c Vinegar; White 1 t Salt 1 1/2 T Onion Juice 1 c Vegetable Oil 1/2 c Sugar 2 T Poppy Seeds 1 t Mustard; Dry 1 x Iceberg Lettuce; Head Of In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low. Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chow Mein Candy Clusters Categories: Candies, Appetizers, Cereals, Snacks Servings: 6 12 oz Butterscotch Morsels 2 c Salted Peanuts 3 oz Chow Mein Noodles Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Choco-Scotch Clusters Categories: Cereals, Cookies, Snacks Servings: 10 6 oz Chocolate Chips; Semisweet 1/4 c Peanut Butter 6 oz Butterscotch Morsels 3 c Cereal; Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Variations on Rice Krispies Marshmallow Square Categories: Cookies, Snacks Servings: 8 1 x Recipe Of Marshmallow Sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: John Beresford Tipton Bars Categories: Candies, Snacks, Cereals Servings: 10 1 lb Golden Almond Bars; (5 bars) 1 c Rice Krispies 1 c Froot Loops Cereal 1 c Miniature Marshmallows NOTE: One pound of almond bark can be substituted for the candy bars if +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt candy bars in a double boiler. Remove from heat, add cerals, mix until coated, then add marshmallows. Mix well. Pour into a buttered pan about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teenage Rocky Roads Candy Categories: Candies, Snacks, Cereals Servings: 12 2 lb Almond Bark; White 3 c Cheerios Cereal 3 c Froot Loops Cereal 2 c Miniature Marshmallows;color Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm. Makes about 3 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maggies Coca-Cola Basted Ham Categories: Meats, Soda pop, Main dish Servings: 12 10 lb Ham; * 1 T Mustard; Dry 6 c Coca-cola 2 T Mustard; Prepared, Sharp 1 c Brown Sugar; Dark, Packed 2 c Bread Crumbs; Fine, Dry * Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F. Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140 degrees F on a meat thermometer when properly cooked.) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375 degrees F. and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Duckling L' Vernors Categories: Soda pop, Duck, Main dish Servings: 4 4 lb Duckling; Quartered 1/2 c Brown Sugar; Dark, Packed 1 x Salt & Pepper; To Taste 1/2 c Orange Marmalade 24 oz Vernors Ginger Ale; * 2 T Mustard; Dijon Style 2 ea Ginger; Slices 1/4" Thick 1 T Scallions; Minced 1 c Orange Juice 1/4 c Brandy ----------------------------------GRANISH---------------------------------- 1 x Orange Slices * If you can't get Vernor's Ginger ale, use regular ginger ale but double the amount of fresh ginger to 4 slices, and add a dash of vanilla to the orange juice. This will approximate the flavor of the real thing. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Remove fat from cavity of duck; cut off extra neck skin. Wipe quartered pieces with damp cloth, sprinkle with salt and pepper. Place skin side down on roasting pan. Bake 50 minutes. As duck bakes, combine Vernors and ginger slices in saucepan. Simmer until reduced to 1 cup. Add orange juice, brown sugar, marmalade, mustard, scallions and 2 T brandy. Bring to a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes. Remove ginger. Turn duck skin side up, drain fat, and baste thoroughly with Vernors sauce. Return to oven; bake another 45 minutes, basting every 10 minutes. Add remaining brandy to sauce and simmer until thickened. Remove duck to heated plater and pour on the sauce. Garnish with orange slices and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dr. Pepper Baked Beans Categories: Soda pop, Side dish, Vegetables Servings: 4 28 oz Pork & Beans; Canned 1/2 c Brown Sugar; Dark, Packed 1 ea Onion; Finely Chopped 1/3 c Dr. Pepper 1 ea Green Pepper; Finely Chopped 1/8 t Cloves; Ground 1 ea Tomato; Finely Chopped Preheat oven to 350 degrees F. Drain liquid from pork and beans. pour into baking dish. Gently mix in onion, pepper, and tomato. Combine sugar, Dr. Pepper, and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, for 30 minutes. Serve with Vernors L' Duckling. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemonade Fried Chicken Categories: Poultry, Main dish Servings: 4 6 oz Frozen Lemonade Concentrate 1 t Salt 1 c ;Water 1/4 t Black Pepper; Ground 2 1/2 lb Fryer; Cut up 1 c Vegetable Oil 1/4 c Flour; Unbleached 2 T Butter; Melted Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Coke Salad Categories: Salads, Soda pop, Fruits, Side dish Servings: 4 40 oz Cherries; Dark, Pitted, 2 cn 1 c Coca-Cola 3 oz Jello; Cherry Gelatin (1 pk) 1/2 c Chopped Pecans 20 oz Pineapple; Crushed, (1 Cn) Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepsi-Cola Cake With Broiled Peanut Butter Fro Categories: Cakes, Desserts, Soda pop Servings: 8 ------------------------------------CAKE------------------------------------ 2 c Flour; Unbleached 1/2 c Buttermilk 2 c Sugar 2 ea Eggs; Large, Beaten 1/2 lb Butter 1 t Baking Soda 2 T Cocoa; Unsweetened 1 t Vanilla Extract 1 c Pepsi 1 1/2 c Marshmallows; Miniature ----------------------------------FROSTING---------------------------------- 6 T Butter 1/4 c Milk 1 c Brown Sugar; Dark, Packed 2/3 c Peanuts; Chopped 2/3 c Peanut Butter CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sputnik Tea (Russian Tea) Categories: Beverages Servings: 10 18 oz Tang Mix; (1 Jar) 2 t Cloves; Ground 3/4 c Instant Tea /Lemon; Lipton's 2 t Cinnamon 1 1/2 c Sugar Mix all ingredients and keep in tightly sealed jar. Use 2 t of the mix per cup of boiling water. Can also be made and then iced. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mr Pibb Pralines Categories: Candies, Soda pop Servings: 12 1 c Sugar; Granulated 1 c Marshmallows; Miniature 1 c Brown Sugar; Dark, Packed 1 x Pecan Halves; * 1 c Mr. Pibb * Use 2 to 3 cups of pecan halves. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly, then gradually birng to the soft ball stage (240 degrees F on candy thermometer). Remove mixture from heat; stir in marshmallows and pecans. Mix vigorously until marshmallows dissolve. Quickly drop by tablespoon on wax paper to cool. Makes 2 dozen pralines. NOTE: If Mr Pibb is not available in your area, use Dr. Pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Cubes Categories: Salads, Side dish Servings: 4 3 oz Lemon Jell-O; (1 Pkg.) 1/2 t Salt 3/4 c ;Boiling Water 1 x Pepper; Dash Of 8 oz Tomato Sauce; (1 can) 1 T Horseradish 1 1/2 t Vinegar Dissolve Jell-O in boiling water. Mix all other ingredients, and when Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch square pan. Chill until firm. Cut into cubes and serve atop salad to go with your barbecue. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Hot Salad Categories: Salads, Candies, Fruits Servings: 6 6 oz Cherry Jell-O; (2 Pkgs) 20 oz Pineapple;Crushed, Undrained 4 oz Red Hots Candy 2 c Applesauce 3 c ;Boiling Water Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling water. When cooled to room temperature, add pineapple and applesauce. Pour into oiled 8-cup mold. Chill before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Chicken Pot Pie Categories: Poultry, Main dish Servings: 4 3 T Butter Or Margarine 10 oz Broccoli Spears; Frozen, ** 3 T Flour; Unbleached 1/4 c Parmeasan Cheese; Grated 1/4 c Green Onion; Chopped 1/8 t Pepper 1 ea Env. Vegetable Soup Mix; * 1 x Pastry For Single Crust Pie 2 c Milk 1 ea Egg Yolk; Large 2 c Chicken; Cooked And Cut Up 2 T ;Water * Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lipton's Calico Coleslaw Categories: Side dish, Vegetables Servings: 4 1 ea Env. Vegetable Soup Mix 5 c Green Cabbage; Shredded 1/2 pt Sour Cream; (8 ozs) 1 ea Red Onion; Small Sliced Thin 1/4 c Mayonnaise 1 T Parsley; Finely Chopped 1 T Apple Cider Vinegar 1 x Pepper; To taste 2 T Prepared Mustard;Dijon Style In medium bowl, thorougly blend vegetable recipe soup mix, sour cream, mayonnaise, vinegar and mustard. Toss with remianing ingredients; chill until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lipton's Country-Style Baked Beans Categories: Vegetables, Side dish, Fruits Servings: 6 1 ea Env. Recipe Soup Mix; * 1/4 c Brown Sugar; Packed 24 oz Baked Beans; In Tomato Sauce 1 T Prepared Mustard 1 ea Apple; Medium, Chopped * Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, for 20 minutes. MICROWAVE: In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at HIGH (Full Power), Stirring occasionally, for 12 minutes or until bubbling. Let stand, covered, for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lipton's Marinated Flank Steak Categories: Steak, Meats, Main dish Servings: 8 1 ea Env. Recipe Soup Mix; * 1 T Parsley; Fresh, Fine Chop 1/2 c ;Water 1 t Oregano 1/2 c Red Wine; Dry 1/8 t Pepper 1/4 c Olive Or Vegetable Oil 2 lb Flank Steak; Beef * Use either Onion or Onion-Mushroom Soup mix for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionslly, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Bake Categories: Vegetables Servings: 4 1 c Parmesian cheese 1 ea Dash of garlic salt 1 c Mayonaise 2 cn Artichokes 1 ea Dash of tabasco Tear artichoke hearts into small bits. Mix remaining ingredients. Bake 350 degrees until bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pound Cake Categories: Cakes Servings: 10 6 oz Nestle choc. chip 8 oz Sour cream 1 ea Duncan Hines Yellow mix 4 ea Eggs 1 ea Small instant choc. pudding 1 t Vanilla 3/4 c Oil Mix all together untill smooth-fold in bag of chocolate chips. Bake in floured and greased tube pan, 300 degrees for 1 hour 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mollie's Chicken Categories: Main dish, Poultry Servings: 4 1 pk Chichen breast boneless 1 pk Mushrooms 1 ea Alfredo Sauce 1 pk Provolone cheese Deep fry chicken breasts. Top with Alfredo Sauce. Sauted mushrooms on top. Top with Provolone cheese. Bake in oven unttil cheese melts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Parmesean Categories: Main dish, Poultry Servings: 4 1/2 c Fine, dry bread crumbs 1/2 c Water 1/4 c Gratedd Parmesian cheese 1/4 t Dried whole oregano 4 ea Chicken breats,boneless 1 c Shredded mozzarela cheese 3 T Butter 1 ea Egg, beaten 1 ea 8 oz. can tomatoe sauce Combine bread crumbs and parmesian cheese. Dip chicken in egg and coat. Preheat skillet to 350 degrees. Add butter and cook chicken 3 min on each side. Combine next three ingredients. Pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 min. Sprinkle with mozzerella cheese, cover and cook until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Diane's chicken Categories: Main dish Servings: 4 4 ea Chicken breasts, skinless 1 1/3 c Water 1 cn Cream of mushroom 1 c Rice (convertors) 1 cn Cream of celery 1/2 pk Lipton onion soup mix Combine everything but chicken in casserole dish, then place chichen on top. Cover, bake at 350 degrees 1 1/2 hous. Uncover chicken last 20 minutes for browning. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honey Broiled Sea Scallops Categories: Fish, Main dish Servings: 4 3 T Lime juice 1 T Soy sauce 1 T Vegetable oil 1/4 t Ginger 1 T Honey 2 T Toasted sesame seeds 1 lb Sea Scallops Combine lime juice, oil, honey,soy sauce, and ginger. Add scallops and toss to caot. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salmon in Dill Sauce Categories: Fish, Main dish Servings: 6 2 lb Salmon Steaks 1 c Sour cream 1 ea Salt and pepper 1/2 t Dill 1 T Butter Melt 1 tbsp. butter in skillet at 250 degrees. Cook salmon 10 minutes per inch of thickness. Turn twice, salt and pepper to taste. When salmon is done remove to hot platter. Put sourcream and dill in skillet and turn heat off. Sour cream should be warm after a few minutes. Pour over salmon and serve with new potatoes, green beans and fruit salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Salmon with Herb Sauce Categories: Fish, Main dish Servings: 4 1 1/2 lb Salmon fillet 1 T Parsley 1 T Butter 1/2 t Dill 1 ea Salt and pepper 1 ea Lemon wedges 1/2 c Mayonaise 1 ea Greens of onion, fine chop Cut fillet in 4 serving pieces. Place large side of fillet toward edge of pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonaise, parsley, onion, and dill togerther. Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin ends toward center of dish. One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauted Salmon Steaks Categories: Fish, Main dish Servings: 4 4 ea Salmon Steaks 1/4 t Garlic powder 1 T Butter 4 ea Lemon slices 1 t Soy sauce In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Diane's Bean Salad Categories: Salads Servings: 12 1 lb Pinto beans 1 ea Small pkg. large fritos 1/2 lb Grated chedder cheese 1/2 ea Head of lettuce 1 ea Med onion 1 ea Large tomatoe 1 ea Bottle catalina dressing Mix all together. Top with lettuce and tomatoe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cole Slaw Dressing Categories: Sauces Servings: 10 1 1/2 c Oil 1 t Celery seed 1/2 c Sugar 1 pt Mayonnaise 3 t Onion flakes 3 T Pickle relish 1/2 c Vinegar ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quiche loraine Categories: Cheese/eggs Servings: 6 1 ea Unbaked 9-in pastry shell 1 1/3 c Milk 4 ea Slices of bacon 3/4 t Salt 1/4 c Finely chopped onion 1/2 t Dry mustard 1 1/2 c Shredded chedder cheese 1/8 t White pepper 4 ea Eggs slightly beaten 1/8 t Ground nutmeg Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp or oysters Brochette Categories: Appetizers, Fish Servings: 8 1 ea Stick of butter 1 ea Juice of lemon 2 ea Cloves of garlic 1/2 ea Bacon for each shrimp Heat lemon juice, butter an garlic to boiling. Put 1/2 slice of bacon around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes Turn once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boneless Chicken with Piminto's Categories: Poultry, Main dish Servings: 4 1 c Cream of chicken soup 2 T Mustard 2 T Oil 1 ea Box of brocoli spears 1/2 cn Milk 2 T Chopped piminto 1/2 c Grated cheese Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then addd brocoli and piminto Cook 2 minutes. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Chicken Tarragon Categories: Poultry, Main dish Servings: 4 2 T Oil 1 c Water 2 1/2 lb Chicken 1/2 c Dry white wine 1 ea Envelope Lipton Onion Soup 2 T All-purpose flour 1/2 t Tarragon 1/2 c Whipping or heavy cream In large skillet, heat oil and brown chicken;drain.Add Lipton Onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poppy Seed Bread Categories: Breads Servings: 3 1 ea Box of yellow cake mix 1/2 c Cooking sherry 4 ea Eggs 1 ea Small vanilla inst. pudding 1 c Oil 1/4 c Poppy seed 8 oz Sour cream Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese in Sour dough Categories: Appetizers Servings: 8 8 oz Cream cheese 1 ea Garlic to taste 8 oz Sour cream 1 ea Tabasco to taste 1 ea Jar Armour dry beef (chop) 3 ea Chopped green onions 4 oz Grated chedder cheese 1 ea Round sour dough bread loft 1 ea Lea-Perrins Sauce sprinkle Wrap in foil 350 degrees 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Cornish Hens Categories: Main dish, Meats Servings: 4 1/4 c Apple jelly 2 T Apple jelly 1/2 t Cinnamon 1 1/2 c Red seedless grapes halved 2 ea Cornish game hens 1/2 c Thinly sliced celery 1 ea Pkg of uncle ben's wild rice 1/3 c Unsalted cashews Combine 1/4 cup of apple jelly and cinnamon in small saucepan; heat stirring, until melted. Set aside. Place hen halves, skin side up, on rack in shallow roasting pan; sprinkle with salt. Roast in 350 degrees oven 20 minutes. Brush with jelly-cinnamon mixture and roast 25-30 minutes longer, or until browned and tender. While hens are roasting, cook contents of rice and seasoning packets according to direction. Stir in 2 T of jelly, gra[es amd celery. Serve alongside hens. Sprinkle cashews over rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bev's Green bean casserole Categories: Vegetables Servings: 4 1 cn Shoe-peg corn 1/2 c Grated cheese 1 cn Green beans french cut 1 ea Stick of butter 1 cn Cream of celery 1 ea Roll of Ritz crackers 1/2 c Sour cream 1/2 c Slivered almonds 1/2 c Chopped onion Mix forst two ingredients. Add to next 4 ingredients. Melt butter to crushed Ritz crackers for topping. Top with slivered almonds. Grease casserole dish and bake 350 degrees for 45 min. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potatoe Crunch Categories: Vegetables Servings: 4 3 c Cooked sweet potatoes 3/4 c Sugar 1/2 c Butter 1/2 ea Bag of marshmellows ----------------------------------TOPPING---------------------------------- 1 c Brown sugar 1 c Chopped nuts (pecans) 1/2 c Flour-plain 1/3 c Butter May use can mashed sweet potatoes. Season with vanilla (1 t), salt (1/2 t), cinnamon 1/2 tsp. Whip all together and pour in greased casserole. Mix topping ingredients on top and bake for 30 minutes in 350 degree oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mandrin orange and green salad Categories: Salads Servings: 4 1 ea Med bowl of mixed greens 1/2 c Chopped pecans 1 ea Large can of mandrin oranges ----------------------------------GARNISH---------------------------------- 1 ea Purple onion rings ----------------------------------DRESSING---------------------------------- 1/3 c Wine vinegar 1 t Salt 1/2 c Sugar 1 t Dry mustard 1 c Salad oil 2 T Water For mixed greens use leaf romaine and regular. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brocoli Salad Categories: Salads Servings: 4 1 ea Head of brocoli flowerets 1 ea Small onion (cut thin) 3/4 c Shredded chedder cheese 3/4 c Sliced fresh mushrooms 1/2 c Drained kidney beans 1 pk Good Seasons Italian sal mix 1/2 ea Basket of 1/2'd cherry tom Toss and marinate 4 hours or overnight. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Date Nut Bars Categories: Cakes Servings: 10 1 lb Brown sugar 1/2 t Salt 1/3 c White sugar 1 T Vanilla 1 1/2 ea Stick of butter 1 c Chopped pecans 3 ea Eggs 1 pk Dates 2 1/2 c Flour-plain Mix all together - put in greased cookie sheet which has edge. bake at 375 degrees for 20 minutes. Cut while warm. Makes about 4 dozen. Caot dates with a little flour before mixing in. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Oatmeal Wonder's Categories: Cookies Servings: 10 1 c Sugar 1 t Vanilla 1 c Brown sugar 3 c Minute oatmeal 1 1/2 c Self-rising flour 12 oz Milk choc. chips 1 ea Stick of butter 1 1/2 c Pecans 2 ea Eggs Mix all together. Bake 350 degrees 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Fruit Pie Categories: Pies, Desserts Servings: 8 3/4 c Finely chopped ginger snaps 8 oz Can pineapple slices 1/2 c Finely crushed grah. cracker 2 ea Small bananas 1 T Sugar 2 c Sliced strawberries 3 T Butter, melted 2 ea Kiwi fruit, peeled and slice 1 ea Env. unflavored gelatin Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over botton of crust. Slice bananans and arrange over glaze. Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crabmeat Au Gratin Categories: Main dish Servings: 2 1 ea Stick of butter 1/2 lb Swiss cheese (five slices) 1 ea Bunch of green onions (chop) 4 T Dry white wine 1 cn Evaporated milk 1 lb Crab meat Saute green onions in butter til soft. Add flour. Blen together and begin adding cream radually until sauce is smooth. Add cheese, wine and seasonings (salt, pepper, and cayene pepper to taste). Fold in crabmeat very gently. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pecan Pie-Beverly's Categories: Pies, Desserts Servings: 4 3 ea Eggs 1 ea Dash of salt 1/4 c Butter 1 c Pecans 1 c White karo 1 ea Unbaked pie shell Bake approx. 45 minutes 375 degree oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Carrots Categories: Vegetables Servings: 8 2 lb Bag of carrots 3/4 c Vinegar 1 ea Onion 1 cn Tomatoe soup 1 ea Bell pepper 1/2 c Crisco oil 1 c Sugar 1 t Worcheshire sauce Boil carrots in salt water until done. Marinate overnight. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Layered Mexican Dish Categories: Meats, Main dish Servings: 4 --------------------------------FIRST LAYER-------------------------------- 1 cn Refried beans 1 ea Minced onion 1 cn Bean dip --------------------------------SECOND LAYER-------------------------------- 2 ea Avocadas (soak in lem juice) --------------------------------THIRD LAYER-------------------------------- 1 ea Small sour cream 2 T Mayonnaise 1 pk Taco mix --------------------------------FOURTH LAYER-------------------------------- 6 oz Monteray jack cheese (shred) 6 oz Chedder cheese (shred) --------------------------------FIFTH LAYER-------------------------------- 1 cn Small black olives (chopped) ------------------------------------TOP------------------------------------ 2 ea Tomatoes (chopped) 2 ea Green onions (chopped) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebaneese Eggplant Categories: Vegetables Servings: 4 1 ea Medium eggplant -peel & dice 1 cn Tomatoes (drained) 16 oz. 1/2 c Shopped onion 1/2 t Salt 1 ea Clove of garlic 1/2 t Brown sugar 1/2 c Sliced mushroom 1/4 t Dried whole basil 1/4 c Olive oil 1/8 t Pepper 1 T All purpose flour 2 T Grated Parmesean cheese Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Dip Categories: Appetizers Servings: 12 --------------------------------FIRST LAYER-------------------------------- 2 cn Jalopena bean dip --------------------------------SECOND LAYER-------------------------------- 2 ea Large avocados (mashed) 8 oz Taco sauce --------------------------------THIRD LAYER-------------------------------- 1 pt Sour cream 1 pk Taco mix ------------------------------------TOP------------------------------------ 1 c Chedder cheese (shred) 1 x Black olives 1 x Chopped tomatoes 1 x Green onions 1 x Green chiles ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Quiche - Beverly's Categories: Cheese/eggs Servings: 4 1 ea Box chopped spinach or broc 3/4 c Bisquick 1/2 ea Onion 3 ea Eggs 1/2 c Bell pepper 1/2 t Salt 1 c Cheese 1/4 t Pepper Spray pam, Put first 4 ingredients in bottom of pie plate. Mix rest with mixer to pour over other ingredients. Bake 400 degree for 35 minuutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Amy's Cornbread Categories: Breads Servings: 4 1 pk Frozen brocoli 1 ea Med. onion 2 c Grated chedder sharp cheese 1 ea Box jiffy cornbread mix Bake in glass pan for 25-30 minutes at 400 degree. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Pizza Categories: Appetizers, Desserts, Fruits Servings: 12 -----------------------------------GLAZE----------------------------------- 1 c Orange juice 3 T Cornstarch 3/4 c Water 1 x Dash of salt 1/4 c Lemon juice 1 c Sugar -----------------------------------SAUCE----------------------------------- 8 oz Cream cheese 1/2 c Sugar 1 t Vanilla -----------------------------------CRUST----------------------------------- 1 pk Sugar cookie dough -----------------------------------FRUIT----------------------------------- 1 x Peaches 1 x Strawberries 1 x Grapes 1 x Kiwi 1 x Bananas Mix ingredients of glaze- cook over medium heat til boils, and thickens, then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for 10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on top and pour glaze over. Refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deb's Breakfast Cake Categories: Breads Servings: 10 1 pk Forzen rich's rolls 1/2 c Brown sugar 1 ea Stick of butter 1/2 c Pecans 1 pk Small vanilla pudding Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kaye's Spinach Madeline Categories: Vegetables Servings: 6 2 pk Frozen chopped spinach 3/4 t Celery salt 4 T Butter 3/4 t Garlic salt 2 T Flour 1 x Salt to taste 2 T Chopped onion 6 oz Roll jalapena cheese 1/2 c Evap. milk 1 t Worchestershire sauce 1/2 c Veg. liquor 1 x Red pepper to taste 1/2 t Black pepper Cook spinach according to directions on package. Drain and reserve liquour. Melt butter. Add flour-stir to blended and smooth, but not brown. Add onion to cook until soft but not brown. Add liq. slowly stirring constantly. Cook until smooth and thick. Add seasoning and cheese, cut into small pieces. Stir until melted. Combine with cooked spinach. May put in casserole with buttered bread crumbs. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brocoli and Artichoke Casserole Categories: Vegetables Servings: 4 14 oz Can artichoke hearts 1 1/2 t Lemon juice 1/2 c Butter 2 ea 10 oz. brocoli chopped 8 oz Cream cheese (soft) 1 x Saltine cracker crumbs Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained. Combine butter, cream cheese and lemon juice. Add brocoli thats been cooked and drained. Pour mixture over artichokes. Top with crumbs. Bake uncovered 25 minutes 350 degree oven. For zip add garlic powder, worchestershire, salt, tabasco. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinade for Flank Steak Categories: Meats, Main dish Servings: 4 1/4 c Soy sauce 2 T Honey 1/4 c Sherry 2 T Crystalized ginger 3 T Chinese oyster sauce 1 ea Clove of garlic Marinate overnight. Cook flank steak 8 minutes on each side. Med-low grill. Cut like roast beef. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Squash Casserole Categories: Vegetables Servings: 4 1 1/2 lb Fresh squash 1 c Sour cream 1 ea Small jar piminto 1 cn Cream chicken soup 2 ea Small chopped onions 4 ea Small grated carrots 1 1/2 pk Peppridge farm stuffing mix 1 ea Stick of butter Cook squash in salted water and drain. Mash. Mix all other ingredients with squash except 1/2 stuffing mix. Note: Half the stuffing to begin with. Mix half the stuffing mix with the butter. Line casserole dish with part of butter mix. Fill with filling and top with rest of butter mix. Cook 350 degree for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Blond Brownies - Beverly's Categories: Cakes, Desserts Servings: 8 2 2/3 c Flour 3 ea Eggs 2 1/2 t Baking powder 6 oz Pkg chocolate chips 1/2 t Salt 6 oz Pkg butterscotch chips 2/3 c Butter 1 c Pecans 1 lb Box light brown sugar Sift flour, baking powder and salt together and set aside. Melt butter and brown sugar in saucepan; cool. When cool, add eggs, one at a time. Add flour mixture; add chips and nuts last. Spread in a jelly roll pan; bake at 350 degree for 25-30 minutes. Do not overcook. Batter is very thick. Cut in squares when cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Watergate Salad Categories: Salads Servings: 8 1 c Crushed pineapple 1/2 c Pecans 1/2 ea Small bag of marshmellows 1 ea Large cool whip 2 ea Sm. pistachio inst. pudding ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maw maw's Carrots Categories: Vegetables Servings: 2 1 ea Bag of carrots 2 T Light Karo syrup 1 x Little nutmeg 2 T Butter 1 x Little sugar Cook carrots in salted water, drain most of water. Add reamining ingredients and cook until thickens. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini and tomatoe casserole Categories: Vegetables Servings: 4 4 ea Zucchini 1 x Dash of worchestershire 3 ea Tomatoes (sliced and peeled) 1 x Salt and pepper to taste 1 ea Small onion sliced 1 x Dots of butter Layer zucchini and tomatoe and onion, then repeat. Put dots of butter on top. Bake 350 degree 45 min. to 1 hour. Top with cheese if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit dip Categories: Appetizers Servings: 5 1 x Jar of marshmellow cream 8 oz Cream cheese Mix cream cheese and marshmellow cream together and put back in jar. use with blueberries, bananas, strawberries. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Scampi Categories: Main dish, Fish Servings: 4 1/2 c Butter 2 T Lemon juice 1 t Salt 2 lb Jumbo shrimp 3 ea Clove of garlic crushed 1/4 c Parsley 2 t Lemon peel Put in sauce pan and melt together-let sit until ready to cook. Peel shrimp and add to above sauce and saute until done. (about 2-4 min.) Sprinkle parsley as you cook. Serve with parsley and lemon wedges to garnish. Spoon excess sauce from pan over shrimp. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Wild Rice Categories: Vegetables Servings: 4 4 oz Package wild rice 1 T Lemon juice 2 c Water 2 T Minced onion 1 T Beef-flavored bouillon gran. 1 T Minced fresh parsley 1/2 lb Fresh mushrooms, sliced 1/8 t Garlic powder 1/4 c Butter, melted 1/2 c Coursley chopped pecans, Wash rice in three changes of hot water, drain. Combine rice, 2 cups water, and bouillon granules in a medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water si absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: West Indies Salad Categories: Appetizers Servings: 4 1 lb Crabmeat 4 oz Olive oil 3 T Chopped onion 4 oz Vinegar 1 x Salt and pepper 4 oz Ice water Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fudge Pie Categories: Desserts Servings: 4 2 ea Chocolate squares-unsweeten 1 T Flour 1/4 lb Butter 4 ea Eggs 1 1/2 c Sugar 1 x Pinch of salt 1 t Vanilla Melt chocolate and butter together. Add sugar and salt to beaten eggs, add melted ingred. Stir in flour, add vanilla. Bake in greased pie pan for 25 min. in 350 degree oven. Reduce to 250 degree and bake 15-20 min. longer. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cindy's Chocolate Chip Cookie Categories: Cookies, Desserts Servings: 12 1 ea Stick of butter 3/4 c Flour 6 T Brown sugar 1 c Chocolate chips 6 T White sugar 1 c Oats 1/2 t Vanilla 1/2 t Salt 1 ea Egg Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sock It To Me Cake Categories: Cakes, Desserts Servings: 6 1 ea Box yellow cake mix 8 oz Sour cream 1/2 c Sugar 4 ea Eggs 1/2 c Oil ----------------------------------FILLING---------------------------------- 3 T Brown sugar 1 c Chopped nuts 2 t Cinnamon -----------------------------------GLAZE----------------------------------- 10 1/2 T Butter 1/4 c Milk 1 1/2 c Packed sugar Mix sugar and cake mix. Add oil to sour cream and then to cake mix. Add eggs, one at a time, beating after each. Pour half of batter into tube pan (greased). Then add filling. Pour rest of batter on top. Bake 350 for 45-50 minutes. Cool in pan 30 minutes. Remove and glaze. Cook glaze until smooth and add vanilla. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kentuckey Derby Pie Categories: Pies, Desserts Servings: 6 1 1/2 c Sugar 1 1/2 c Pecans 3/4 c Flour 1 1/2 c Chocolate chips 3 ea Eggs 1 1/2 t Vanilla 1 1/2 ea Sticks of butter 2 ea Unbaked pie shells Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coursely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mollie's Spaghetti Categories: Main dish, Meats Servings: 4 1 lb Hamburger meat 1 ea Small mushrooms 1 ea Minced garlic 12 oz Noodle 1 T Whole basil 1 t Salt 1 lb Can of tomatoes 1 c Water 2 ea 6oz. cans tomatoe paste Brown hamburger meat and drain. Add next 5 ingredients and simmer, covered 14-20 minutes/ Stir often. Cook noodles in salted water. Add italian seasoning, oregano, and onion to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crawfish of Shrimp Etouffee Categories: Fish, Main dish Servings: 4 -------------------------------SEASONING MIX------------------------------- 2 t Salt 1 t Black pepper 2 t Cayenne pepper 1 t Dried basil leaves 1 t White pepper 1/2 t Dried thyme leaves -----------------------------OTHER INGREDIENTS----------------------------- 1/4 c Chopped onoins 3 c Seafood stock 1/4 c Chopped celery 1/2 lb Butter 1/4 c Chopped green peppers 2 lb Shrimp or crawfish 7 T Vegetable oil 1 c Finely chopped green onion 3/4 c All-purpose flour 4 c Cooked rice Throughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers. In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour , stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside. In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions;saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion. Add the remianing seasoning mix, stir well and remove from heat ( if sauce starts to separate, add about 2 T more of stick or water and shake pan until it combines) .Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dorothy's Sweet and Sour Chicken Categories: Poultry, Main dish Servings: 4 2 lb Chicken parts 2 t Soy sauce 8 oz Pineapple chunks 1 ea Large onion 1 c Chicken broth 1 ea Med. green pepper 2 T Shortening 3 T Cornstarch 2 T Brown sugar 1/4 c Water 1/4 c Vinegar Drain pineapple,reserving syrup. In skillet brown chicken in shortening. Pour off fat. Add reserved syrup, broth, brown sugar,vinegar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green pepper amd pineapple cook 5 minutes. Combine cornstarch and water gradually stir into sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Style Fried Rice Categories: Vegetables Servings: 4 1 c Water 1/3 c Onion 1 1/3 c Minute rice 1/2 c Water 1 ea Egg 3 T Soy sauce 3 T Butter In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chop Casserole Categories: Main dish, Meats Servings: 4 1 ea Lipton Onion Soup pkg. 4 c Thinly sliced potatoes 3/4 c Water 2 ea Medium onions 2 T Brown sugar 4 ea Apples cup in 1/2" rings 1/2 t Cinnamon 4 ea Thick pork chops 1/4 t Nutmeg Combine soup mix , water, sugar and spices. Mix well in a shallow baking dish. Layer half potatoe, onion and apples, pour soup mix over top. Bake 1 1/2 hours at 375. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crustless Crab Qiuche Categories: Main dish, Fish Servings: 4 8 oz Alaska Snow crab-frozen 1/3 c Melted butter 4 ea Slices of bacon 1 1/2 c Milk 3 ea Eggs 1/8 t Salt, dash pepper 1/2 c Bisquick 2 c Shredded swiss cheese Defrost and slice crab meat, save 2 T of crab meat liquid- or use canned ham. Fry bacon until crisp. Drain and crumble. Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 T of crabmeat liquid, until smooth. Pour into 9" pie plate. Sprinkle crab, cheese and bacon over top, pressing down gently. Bake 350 for 35-40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Marinade Categories: Meats Servings: 6 1 c Cider vinegar 2/3 T Salt 2/3 c Soy sauce 1 ea Minced garlic 2/3 c Brown sugar 1 t Pepper corn Marinate overnight, shoulder butt pork roast, 3 lbs. of meat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Casserole Categories: Vegetables Servings: 4 6 c Sliced zucchini 4 oz Shredded sharp chedder 1/2 c Chopped onion 8 oz Pkg. herb seasoned stuffing 1 ea Can cream of chicken soup 1/2 c Melted butter 1 c Sour cream Cook zucchini in amount of water until just tender, crisp. Do not over cook-drain and combine other ingredients. Combine stuffing mix with melted butter. Put half in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mix. Bake 350 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Texas Style Chili Categories: Meats, Main dish Servings: 12 3 1/2 lb Beef chuck balde steak 1/3 c Chili powder 1/4 c Salad oil 1/4 c Sugar 2 c Chopped onion 2 T Salt 3 ea Med green peppers-diced 2 t Oregano 2 ea 8oz. can tomatoes 3/4 t Pepper 4 ea Garlic cloves 1/2 c Chesse for garnish 1 ea 2oz. can tom. paste Monteray jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomatoe and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hous or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orientle Spinach Salad Categories: Salads Servings: 4 1 ea Bunch of spinach 2 ea Hard boiled eggs 1 cn Water crestnuts(sliced) 1/4 lb Bacon (fried and crumbled) 1 cn Bean sprouts(drained) ----------------------------------DRESSING---------------------------------- 1/2 c Oil 1/4 c Sugar 1/8 c White vinegar 1 t Salt 1/2 c Med. onion 3 t Ketchup Blend dressing one day in advance. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Sweet Chocolate Cake Categories: Desserts, Cakes Servings: 6 1 pk Baker's German Sweet Chol 1 c Buttermilk 1/2 c Boiling water 1 c Butter 2 c Sugar 1 t Vanilla 2 c Unsifted all-pur flour 1/2 t Salt 1 t Baking soda 4 ea Egg whites Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt;add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream deMenth Brownies Categories: Desserts, Cakes Servings: 6 2 ea Sticks of butter 1 t Vanilla 1 c All-pur flour 2 c Conf. sugar 1 c Sugar 2 T Cream dementhe 4 ea Eggs 1 pk Semi-sweet choc.(6 oz.)chips 1/2 t Salt Cream 1/2 c butter and sugar. Add eggs one at a time. Mix salt with flour. Blend flour and syrup into cream mixture, alternating-ending with flour. Add vanilla. Bake 350 25-28 minutes(greased and floured pan). Let brownines cool completely. Will shrink from pan. Mix 1/4 c butter, confect. sugar and cream dementhe - ice brownies. Chill one hour. Melt 1/4 c butter and 6 oz chocolate chips in doubled broiler. Ice brownies and chill one hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Claw Marinade Categories: Appetizers Servings: 6 1 c Olive oil 3/4 t Black pepper 1/2 c Vinegar 3/4 t Salt 1/4 c Lemon juice 3/4 t Sugar 1 t Tarragon -------------------------------FOOD PROCESSOR------------------------------- 1 c Parsley 1 c Scallions 1 c Celery 4 ea Cloves of garlic (4-10) Mix all together, pour over claws and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cream Cheese Pie Categories: Pies, Desserts Servings: 6 8 oz Cream Cheese 1/2 c Pecans 14 oz Condensed Milk 1 c Drained fruit (pineapple) 1/3 c Lemon juice 2 ea Graham cracker pie shells 9 oz Whipped cream Combine cream cheese, milk, lemon juice, and whipped cream. Mix together with mixer. Add pecans, and fruit. Refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Chicken Salad Categories: Main dish, Poultry Servings: 10 4 c Cold chopped chicken 1 c Grated chedder cheese 2 T Lemon juice 2 c Chopped celery 2/3 c Finely cut chopped almonds 3/4 c Cream of chicken soup 3/4 c Mayonaise 2 ea Pimentos cut fine 1 t Salt 1 1/2 c Crushed potatoe chips 1/2 T Monsodium glutemate Combine all except cheese, chips and almonds. Place in large rectangular dish. Top with cheese, chip and muts. Let stand overnight in refrig. Bake 400 oven for 20-25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Monkey Bread Categories: Breads Servings: 6 1/2 c Pecans 3 cn Biscuits 1 t Cinnamon 1 ea Stick of butter 1/2 c Sugar 1 c Brown sugar Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each biscuit into quarters and roll in sugar mixture. Stack biscuits in pan. Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at 350. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Speedy Crabmeat Imperial Categories: Appetizers Servings: 6 2 T Butter 1/4 t Salt 1/4 c Chopped onion 1/4 t White pepper 1/4 c Chopped green pepper 1 ea Dash of tabasco 1 ea 2oz. jar pimento 1 c Milk 3 T All-pur flour 3 T Chablis 2 t Dry mustard 1 lb Fresh lump crabmeat Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pears Helene Categories: Desserts Servings: 8 2 2/3 c Water 1 t Vanilla 2 c Sugar 8 ea Ripe, small whole pears ------------------------------CHOCOLATE SAUCE------------------------------ 2 ea Squares of unsweetened choc. 1/2 t Vanilla 1 c Corn syrup 1 T Butter Combine water, sugar, and vanilla in a large saucepan and boil for several minutes. Then add the pears, and simmer, covered, for 10-15 minutes, or until tender. (Sometimes a hard pear will require as much as 30-50 minutes cooking time.) Drain and cool. Melt chocolate. Add corn syrup. Remove from heat. Add vanilla and butter. Stir well. To serve: Arrange pears upright on serving dish. Place scoop of vanilla ice cream on plate. At the last minute pour the chocolate sauce over the pears. Remaining sauce may be passed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion soup Categories: Soups, Appetizers Servings: 6 5 c Thinly sliced onions 1 t Pepper 5 T Butter 6 c Beef broth 1 T Oil 1 c Sherry 1 t Flour 2 T Grated swiss cheese 1 t Salt 1 T Freshly grated parm. cheese 1 t Dijon-style mustard In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes. Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated swiss cheese and 1 T parmesean cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mornaise Sauce Categories: Sauces Servings: 4 1/4 c Butter 1/8 t Pepper 1/4 c Flour 2 ea Egg yolks 2 c Milk 1 T Whipping cream 1/2 t Salt 1/4 c Swiss cheese In microwave melt butter, add flour, stir until smooth, 1 minute. Gradually add milk. Beat egg yolks, add whipping cream. Gradually add hot mixture. Add cheese at the end. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffing for Flounder Categories: Fish, Main dish Servings: 4 1 lb Mushrooms(chopped) 1/8 t Pepper 6 ea Scallions 1 T Ketchup 1/4 c Butter melted 1 T Lemon juice 1 c Soft bread crumbs 1 c Flaked crabmeat 1 t Salt Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crabmeat.Cook 2 minutes. Add salt, pepper, lemon juice, and ketchup. Pour in cream 1/2 and 1/2. Put in flounder. Bake 425 for 10-15 minutes/ Pat of butter on top and serve with mornaise sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple -Chicken Teriyaki Categories: Poultry, Main dish Servings: 4 1 lb Can of pineapple slices 2 T Cider vinegar 1/2 c Soy sauce 1 ea Small clove of garlic 1 T Molasses 1/4 c Sauterne 2 T Brown sugar 5 ea Chicken breasts (boneless) 1/4 c Cooking oil Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours. Drain and reserve marinade. Grill chicken over hot coals., turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Souffle Roll Categories: Appetizers Servings: 7 1/2 c Butter 1 ea Dash of red pepper 1/2 c Flour 2 t Snipped chives 2 c Milk 4 ea Egg whites 4 ea Egg yolks 1/4 t Cream of tartar 1/2 t Salt 1/3 c Parmesean cheese ------------------------------CRABMEAT FILLING------------------------------ 4 ea Scllaions (finely chopped) 1/3 c Half and half 2 T Butter 2 t Snipped parsley 2 pk (6oz. ea) crabmeat 1 ea Dash of tabasco 1 ea 3 oz. cream cheese 1 ea Salt and pepper to taste Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake til puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat til hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Coobler Categories: Desserts Servings: 8 1 ea 20 oz. Apple Pie Filling 1 ea Dash of cinnamon 1 T Butter 1 c Prepared biscuit mix 1 t Lemon juice 1/3 c Milk Pour apple pie filling into a 9-inch pie plate. Dot with butter;sprinkle with lemon juice and cinnamon. Place in 400 oven for about 10 minutes, or until mixture is hot and bubbly. Meanwhile combine biscuit mix and 2 tablespoons soft butter, stir in milk. Drop by spoonful on hot apple mixture. Continue baking 20-25 minutes or until biscuits are done. Serve warm with cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Crunch Categories: Desserts Servings: 8 3 T Butter 1/4 c Chopped pecans 8 oz Package yellow cake mix 1 ea Whipping cream or ice cream 1 ea 21 oz. can cherry Pie Fill Cut butter into dry cake mix until crumbly; reserve 1/3 cup of mixture. Press remainder into an 8 x 8 x 2 " baking dish, building up about 1/2 " around sides. Spoon cherry pie filling over crumb mixture to 1/2 " of edge of pan. Combine reserved crumb mixture and pecans;sprinkle over fruit. Bake at 350 for about 45 minutes. Serve warm with shipped cream or ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Little Round Cheesecakes Categories: Desserts, Cakes Servings: 4 8 oz Cream cheese (2) 2 ea Eggs 3/4 c Sugar 1 t Vanilla Put vanilla wafer in bottom of cupcake foil. Pour mixture in , bake for 15 minutes on 350. Put in refrigerator overnight. Add fruit before you serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Moroccan Spices Categories: Meats Servings: 6 1 ea Medium onion 1 T Chili powder 1/2 c Olive oils 2 t Sherry 5 T Lemon juice 1 t Turmeric 2 T Soy sauce 1 t Dried oregano 2 T Minced fresh parsley 1 t Coursely ground pepper 5 1/2 T Minced fresh ginger 2 ea Large garlic clove 1 T Ground cumin 4 lb Flank steak Mix frist 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to marinade, turning to coat. Cover and refrigerate overnight. Grill steaks to desired degree of doneness, about 8 minutes on each side. Heat marinade in saucepan. Cut steaks diaganally into thin slices. Pour some marinade over . Garnish with cilantro and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish Chowder Categories: Soups Servings: 4 1 c Water 1/8 t Thyme 1 c Diced potatoes 1 c Half and half 3 ea Slices of bacon 1/2 t Salt 1 ea Med. onion 1/4 t Pepper 3/4 lb Fish fillets 2 T Fresh parsley Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10 minutes. Fry bacon until transparent; add onion, and cook until onion is soft and bacon is lightly browned. Add bacon, onion , bacon drippings, fish fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are tender. Stir in half and half , salt, pepper, simmer 5 minutes. Sprinkle with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baba Ghannouj Categories: Appetizers, Vegetables Servings: 6 1 x Med Eggplant, peeled * 1/4 t Black Pepper 1/4 c Tahini 1 ds Ground Cumin 1 T Lemon juice 2 T Sesame seeds 1 x Clove garlic 2 T Finely chopped fresh Parsley * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Vegetable Spread Categories: Appetizers, Cheese, Spreads Servings: 6 1 c Shredded Farmer Cheese(4 oz) 2 T Finely chopped Celery 3 T Plain Yogurt 2 T Chopped Pecans 1 t Lemon juice 2 T Currants 1 t Soy sauce 1 T Toasted Wheat germ 1/4 c Chopped Apple 1/2 t Curry powder 1/4 c Chopped Carrot In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Garlic Croutons Categories: Appetizers, Croutons Servings: 4 4 T Margarine (unsalted) 1/2 t Oregano 2 x Cloves garlic, minced 2 c Whole wheat bread cubes,1/2" 1/2 t Basil In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chunky Garden Gazpacho Categories: Soups, Vegetables Servings: 5 15 oz Can Tomato Sauce (1 1/2 cup) 1 x Stalk celery, chopped 2 T Olive oil 1 x Clove Garlic, finely minced 2 T Red Wine Vinegar 1/2 x Cucumber, seeded & chopped 1 T Honey 1 x Scallion, chopped 1 x Med Tomato,cut in 1/2" cubes 1/2 t Hot pepper sauce 1 x Med Green Pepper, chopped 1/2 t Black Pepper 1 x Sm Sweet Red Pepper, chopped GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Stew Categories: Soups, Vegetables Servings: 6 5 c Vegetable Stock 1 c Broccoli florets 1 x Sm Onion, thinly sliced * 1 x Carrot, shredded 2 x Cloves Garlic, minced 1 c Sliced Mushrooms (3 oz) 1 T Minced Gingeroot 1/2 c Peas 1 1/2 T Soy sauce 2 oz Buckwheat Noodles (1/2 cup) 3 x Stalks Bok Choy ** 1/2 lb Firm Tofu, cut in 1/2" cubes 1 x Sweet red Pepper, julienned 1/4 c Watercress leaves * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatless Mission Chili Categories: Soups, Vegetables Servings: 4 2 T Safflower oil 15 oz Can Kidney Beans,drained 1 x Clove garlic, minced 8 oz Can Tomato sauce (1 cup) 1 x Green Bell Pepper, chopped 1/4 c Water 1 x Stalk Celery, chopped 1 1/2 t Chili powder, or to taste 1 x Sm Onion, chopped (1/4 cup) 1/4 t Hot pepper Sauce, to taste 1 x Carrot, shredded 1 t Basil 1 x Med Zucchini, shredded 1 t Oregano 18 oz Can Tomatoes with juice 1/2 t Black Pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups, Vegetables Servings: 4 2 x Potatoes, peeled & diced 1/2 t Thyme 2 x Med stalks Celery, chopped 1 ds Nutmeg 2 x Med Carrots, chopped 3 c Broccoli Florets 1 x Sm Onion, chopped (1/4 cup) 1 c Milk 1 x Clove Garlic, minced 1 x Egg Yolk, lightly beaten 2 c Vegetable stock 1 T Soy sauce 1/4 t Black Pepper GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Winter Carrot Soup Categories: Soups, Vegetables Servings: 5 1 T Safflower oil 1 T Soy sauce 4 x Carrots, grated 1/2 t Thyme 1 x Med Onion, chopped (1/2 cup) 1/4 t Ground Cumin 4 c Vegetable stock 1/4 t Black Pepper 6 oz Can Tomato Paste (2/3 cup) GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta and Bean Soup Categories: Soups, Vegetables Servings: 5 1/2 c Elbow macaroni,shells, etc 15 oz Can Chick Peas, drained * 2 T Safflower oil 16 oz Can Kidney beans, drained * 1 x Med Onion, chopped 3/4 t Black pepper 1 x Clove Garlic, minced 1/2 t Summer savory 1/2 x Green Bell Pepper, chopped 1/2 t Thyme leaves 3 c Vegetable stock or water 1 ds Cayenne Pepper 6 oz Can Tomato Paste (2/3 cup) * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Chick Pea Soup Categories: Soups, Vegetables Servings: 4 2 T Safflower oil 2 T Lemon juice 2 x Carrots, grated 1 T Chopped fresh parsley 2 x Cloves Garlic, minced 3/4 t Ground Cumin 1 x Med Onion, chop fine (1/2 c) 1/2 t Black pepper 15 oz Can Chick Peas, rinse,draine 1/2 t Thyme leaves 3 c Vegetable stock 1/4 t Powdered tumeric 1/3 c Tahini 1/8 t Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Soup Categories: Soups, Desserts, Fruits Servings: 4 1 c Plain Yogurt 2 T Orange juice 1 c Sliced fresh Strawberries 1 T Honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Smoked Prime Rib (Rich Davis, K.C. Masterpie Categories: Bar-b-q, Main dish, Meats Servings: 8 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crumb-Nut Cheesecake Crust Categories: Cheesecake, Desserts Servings: 1 5 oz Pecans (approx.) 1/4 c Confectioners Sugar 3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Goan-style Chicken with Roasted Coconut (Shako Categories: Indian, Main dish, Ethnic, Spicy Servings: 6 2 1/4 T Coriander seeds 1 1/2 ea One in cube ginger chopped 2 1/4 t Whole cumin 9 ea Cloves garlic 1 1/2 t Whole black mustard seeds 3/4 ea Fresh hod green chili 1 1/2 ea One inch stick cinnamon 2 1/4 c Water 6 ea Hole cloves 6 T Vegetable oil 3/8 t Whole black peppercorns 3 ea Medium onions, minced 3/8 t Ground nutmeg 3 1/3 lb Chicken parts, skinned 1 1/2 ea Whole dried hot red chili 2 1/4 t Salt 3 c Grated fresh coconut 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 via Meal-Master (tm) v7.07 Title: Yogurt with Cumcumber and Mint (Kheere Ka Rait Categories: Indian, Side dish, Ethnic, Spicy Servings: 6 2 2/3 c Plain yogurt 1/4 t Cayenne pepper 1 ea Cucumber peeled and grated 1 t Salt 2 T Finely chopped fresh mint 1/4 t Black pepper 1/2 t Roasted cumin seeds Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup with Sour Cream and Mango Sals Categories: Soups, Appetizers Servings: 4 2 c Black turtle beans 2 c Chicken stock 1 c Diced onion 1 ea Salt and pepper 1 ea Diced carrot 4 ea Bay leaves 2 ea Diced celery stalks 1 T Honey 3 ea Strips of bacon Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pork Chops with Garlic and Onions (Suon Uop Ha Categories: Foreign, Main dish Servings: 4 1 T Granulated sugar 4 ea Cloves garlic 2 T Fish sauce(nuoc mam) 1 T Vegetable oil 1 ea Onion 4 ea Boneless pork chops Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Bacon Breakfast Pie (quiche) Categories: Easy, Eggs, Pies Servings: 4 1 lb Bacon 1 c Bisquick 1 cn Green Chili (chopped) 6 oz Sour cream 1 c Grated cheese (Jack) 3 Eggs 1 1/2 c Milk 1 Salt & Pepper to taste Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cheddar And Broccoli Appetizers Categories: Appetizers, Vegetables Servings: 30 10 oz Frozen chopped broccoli* 1/4 c Butter; melted 8 oz Whole kernal corn; drained 2 Eggs 1/4 c Onion; chopped 1/2 c Bisquick 1/2 c Walnuts; coarsely chopped 1/4 ts Garlic salt 1/2 c Milk 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cheeseburger Pie Categories: Main dish, Meats, Pies Servings: 6 1 lb Ground beef 3 Eggs 1 1/2 c Onions; chopped 3/4 c Bisquick 1/2 ts Salt 2 Tomatoes; sliced 1/4 ts Pepper 1 c Cheddar or Am. Cheese;shred 1 1/2 c Milk Preheat oven to 400. Can be topped with crisply cooked bacon. Grease pie plate, 10x1 1/2", or sq. baking dish, 8x8, or 6 10 oz. custard cups. Cook and stir gr. beef and onion in 10" skillet over med. heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese. Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Beef And Tomato Pie Categories: Meats, Main dish Servings: 8 3 c Beef; cooked; cut bite-size 2 1/4 c Milk 1 c Onion; chopped 1/4 c Butter; melted 1 c Celery; thinly sliced 5 Eggs 3 Tomatoes; coarsely chopped 1 1/4 c Bisquick 1 1/2 c Swiss cheese; shredded 1/2 ts Garlic salt Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt.- Bake 70-75 minutes. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Taco Pie Categories: Main dish, Pies Servings: 6 1 lb Ground beef 3 Eggs 1/2 c Onion; chopped 1 c Cheddar cheese; shredded 2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded 3/4 c Bisquick 1 Tomato; diced 1 1/4 c Milk 1/4 c Ripe olives; sliced Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Lasagne Pie Categories: Pies, Main dish Servings: 6 1/2 c Sm. curd creamed cot. cheese 6 oz Tomatoe paste 1/2 c Parmesan cheese; grated 1 c Milk 1 lb Gr. beef; cooked; drained 2/3 c Bisquick 2 c Mozzarella; shredded 1/2 ts Salt 1 ts Oregano 1/4 ts Pepper 1/2 ts Basil Fresh parsley; chopped Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Bacon Pie Categories: Main dish, Pies Servings: 6 12 Bacon;sliced;cooked;crumbled 4 Eggs 1 c Swiss cheese; shredded 1 c Bisquick 1/3 c Onion; chopped 1/8 ts Pepper 2 c Milk Preheat oven to 400. Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and onion in pie plate. Beat remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. Bake 35-40 min. or til knife comes out clean. Cool 5 min. VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2 tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt square casserole. Bake 30-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Garden Pie Categories: Main dish, Vegetables, Vegetarian Servings: 6 1 c Zucchini; chopped 1/2 c Bisquick 1 c Tomato; chopped 2 Eggs 1/2 c Onion; chopped 1/2 ts Salt 1/3 c Parmesan; grated 1/4 ts Pepper 1 c Milk Heat oven to 400. Grease pie plate, 9 x 1 1/4". Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingred. 15 sec. in blender on high. Pour evenly in pie plate. Bake about 35 min. or til knife inserted comes out clean. Let stand 5 min. before cutting. Garnish with tomato and zucchini slices if desired. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb. Divide remaining ingred. by half. Decrease bake time to about 30 min. HIGH ALT:bake about 50 min. For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe plain garden pie, use 1 1/2 qt round or 1 qt square casserole. For 1/2 Recipe Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square casserole and bake about 35 min. VARIATION: Make an IMPOSSIBLE CHICKEN GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken, drained, or 1 c. cut-up cooked chicken with the veg. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Vegetable Pie Categories: Main dish, Pies, Vegetables, Vegetarian Servings: 6 2 c Fresh broccoli or caulif.* 3/4 c Bisquick 1/2 c Onion; chopped 3 Eggs 1/2 c Green pepper; chopped 1 ts Salt 1 c Cheddar cheese; shredded 1/4 ts Pepper 1 1/2 c Milk *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Turkey Pie Categories: Poultry, Eggs, Leftovers Servings: 6 2 c Turkey or chicken;cked;cutup 1 c Swiss Cheese; shredded 4 1/2 oz Mushrooms; sliced; drained 1 1/2 c Milk 1/2 c Green onions; sliced 3/4 c Bisquick 1/2 ts Salt 3 Eggs Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred. until smooth, in blender on high. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie. Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Turkey And Stuffing Pie Categories: Poultry, Cheese Servings: 6 2 c Turkey; cooked;diced 1/2 c Green peas; cooked 1/2 ts Seasoned salt 1 c Milk 1 c Prepared turkey stuffing 2 Eggs 1/4 c Green onions; w/tops,sliced 1/2 c Bisquick Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in blender on high. POur into plate. Bake until knife inserted in center comes out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18 02:21 pm* ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Chicken 'n Broccoli Pie Categories: Pies, Main dish, Poultry Servings: 6 10 oz Frozen chopped broccoli 3 Eggs 8 oz Cheddar cheese; shredded 3/4 c Bisquick 1 1/2 c Chicken; cooked; cut-up 1/2 ts Salt 2/3 c Onion; chopped 1/4 ts Pepper 1 1/3 c Milk 1 1/2 qt Round or 1 qt. square casser Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cauliflower Quiche Categories: Eggs, Vegetables Servings: 4 Salt 1/2 c Chopped Green Pepper Boiling Water 1 c Shredded Colby Cheese 4oz 2 c Thinly Sliced Cauliflorets 1 c Milk 9oz or 1/2 c Bisquick 1 pk Frozen Cauliflower, Thaw, 3 x Eggs Drain 9oz 1/2 ts Salt 1/3 c Chopped Onion 1/8 ts Pepper In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain; place in greased 9" pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 375~ degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving. Source: Waldine Van Geffen ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Ratatouille Pie Categories: Main dish, Vegetables Servings: 6 1 c Zucchini; chopped 1/2 ts Thyme; leaves 1 c Eggplant; chopped pared 1/8 ts Pepper 1/2 c Tomato 1 c Monterey jack cheese; shred 1/2 c Green pepper; chopped 1 1/4 c Milk 1/4 c Onion; chopped 1/4 c Sour cream 1 c Garlic; crushed 3/4 c Bisquick 1/4 c Margarine ;or butter 3 Egg 3/4 ts Salt Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. Source: ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Chicken Parmigiana Categories: Pies Servings: 8 3/4 c Creamed cottage cheese 1 c Milk -Small curd 2 x Eggs 1/3 c Grated parmesan cheese 2/3 c Bisquick 1/2 ts Garlic powder 1/4 ts Pepper 1/2 ts Oregano 1 1/2 c Chicken, cooked & diced 1/2 ts Basil 1 1/4 c Mozzarella cheese shredded 1 cn Tomato paste 6 oz. Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Source: Anna Cassell --- ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Seafood Pie Categories: Seafood, Pies Servings: 8 BETTY GARNES 2 oz Chopped pimento, drained, if 1 pk (6 oz) frozen crabmeat 2 c Milk 1 cn (6 oz) tuna drained 1 c Bisquick 1 c Shredded process sharp Ameri 4 Eggs 3 oz Cream cheese, cut into 1/4" 3/4 ts Salt 1/4 c Green onions; sliced Nutmeg; dash Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients til smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz) crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp, well rinsed and drained, can be substituted for the frozen crabmeat and shrimp. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Herbs 'n Onion Pie Categories: Main dish, Pies Servings: 6 3 Onions;sliced thin-sep.rings 3 Eggs 1/4 c Butter 1 c Bisquick 1/2 lb Bacon;crisp fried/crumbled 1/4 ts Dried savory leaves 1 1/4 c Milk 1/4 ts Dried basil leaves 2 ts Worcestershire 1/4 ts Dried parsley leaves Heat oven to 400. Grease a 9" pie plate. Cook onions in butter in 10" skillet, stirring frequently, til onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 sec. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups. Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to 1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min. FROM BISQUICK RECIPE CLUB TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Chicken Pie Categories: Main dish, Pies Servings: 6 Nfxs18b 4 x Eggs 2 c Cooked diced chicken 3/4 c Bisquick 1/2 c Peas and carrots 1/2 ts Salt 1/4 c Mushroom pieces 1/4 ts Pepper 1 1/3 c Milk Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Quesadilla Pie Categories: Pies, Main dish Servings: 6 2 cn Green chilies 2 c Milk 4oz. drained 1 c Bisquick 4 c Shredded cheddar cheese 4 x Eggs Heat oven to 425. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean.. Cool 10 minutes. Serve with sour cream and quacamole. --- Susan Brumer L-Cuisine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Ham Pie Categories: Meats, Pies Servings: 6 2 c Ham,smoked fully cooked, cut 4 Eggs 1 c Swiss cheese,shredded 1 c Bisquick baking mix 1/3 c Onion, chopped 1/8 ts Pepper 2 c Milk GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply cooked and crumbled. Lisa Crawley ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Ham & Asparagus Categories: Meats, Pies Servings: 6 2 c Smoked ham, fully cooked, cu 3 Eggs 1 1/2 c Swiss cheese,shredded 3/4 c Bisquick 1 pk Asparagus,frozen, cut up, th 1/4 ts Salt 2 Onions, green, sliced 1/8 ts Pepper 1 1/2 c Milk Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up) FOOD AND WINE CLUB Lisa Crawley ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Creole Pie Categories: Pies, Seafood, Main dish Servings: 1 1 (6-1/2 oz) crabmeat; * 1/8 ts To 1/4 t red pepper sauce 1 pk (10-oz) okra, frozen; ** 1 c Milk 1 cn (16-oz) whole tomatoes; *** 2/3 c Bisquick baking mix 1/2 c Green pepper; chopped 2 Eggs 1/3 c Green onions; sliced 1 ts Salt 1/2 ts Chili powder 1/2 ts Pepper * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Source: Southern Traditions With Bisquick From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Ham Quiche Categories: Meats, Main dish, Pies Servings: 1 1/2 lb Mushrooms; fresh\sliced 1/4 c All-purpose flour 2 tb Butter or margarine; melted 1 ts Onion powder 4 Eggs 6 To 8 drops Hot Sauce 8 oz Sour cream; commercial 8 oz Monterey Jack cheese; * 1/2 c Parmesan cheese; grated 1/2 c Cooked ham; chopped * Shredded (2 cups) Saute` mushrooms in butter in a medium skillet until lightly browned; drain well, and set aside. Combine next 7 ingredients in container of electric blender; process until well blended. Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased 10-inch quiche dish. Bake at 350^ for 45 minutes or until set. Quiche should be puffed and golden brown. Let stand 10 minutes before serving. YIELD: One 10-inch Quiche Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Broccoli-cheese Pie Categories: Vegetables, Main dish, Pies Servings: 1 1 lb Broccoli bunch 1/2 ts Salt 2/3 c Onion; chopped 1/8 ts Ground pepper; fresh 1/4 c Water 1/8 ts Ground nutmeg 4 Eggs; slightly beaten 1 tb Fresh parsley; minced 1 1/4 c Milk 2/3 c Swiss cheese; fresh\shredded 4 To 6 drops Hot Sauce 1/3 c Parmesan cheese; grated Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Crustless Spinach Quiche Categories: Vegetables, Main dish, Pies Servings: 1 1 Onion; large\chopped 3 c Muenster cheese; shredded;** 1 tb Vegetable oil 1/4 ts Salt 1 Frozen chopped spinach; * 1/8 ts Pepper 5 Eggs; beaten * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces) Muenster cheese Saute onion in oil in a large skillet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche. Source: Southern Living Annual Recipes, 1984 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Mexican Fiesta Casserole Categories: Meats, Main dish, Vegetables, Pies Servings: 6 1 lb Lean Ground Beef 2 c Bisquick Baking Mix Salt & Pepper; To Taste 1/2 c Water 4 oz Cheddar Cheese; Shredded,1 C Tomatoes; Thinly Sliced, * 1 c Dairy Sour Cream 3/4 c Green Bell Pepper; Chopped 2/3 c Mayonnaise Or Salad Dressing Paprika; Optional 2 tb Onion; Finely Chopped * Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Hamburger Pizza Categories: Meats, Main dish, Vegetables, Pies Servings: 8 -----------------------------------CRUST----------------------------------- 2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot 1 Active Dry Yeast; Package --------------------------------MEAT MIXTURE-------------------------------- 1 lb Lean Ground Beef 2 ts Oregano Leaves 1/2 c Onion; Chopped, 1 Md 1/4 ts Pepper 15 oz Tomato Sauce; 1 Cn ----------------------------------TOPPING---------------------------------- 1/2 c Green Pepper; Chopped, Opt. 1 c Parmesan Cheese; Grated 2 c Mozzarella Cheese; Shredded Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Green Bean Pie Categories: Main dish, Vegetables, Pies Servings: 6 8 oz Green Beans; Fresh* 1 1/2 c Milk 4 oz Mushroom: Stems and Pieces* 3/4 c Bisquick Baking Mix 1/2 c Onion; Chopped 3 Eggs 2 Garlic Cloves; Crushed 1 ts Salt 1 c Cheddar Cheese; Shredded 1/4 ts Pepper * 8 Ounces fresh green beans, cut lengthwise into strips. * 1 can (4 ounces) mushroom stems and pieces, drained. Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings. Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring Impossible Pies. FOOD AND WINE CLUB Judy Garnett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Hamburg Pie Categories: Meats, Main dish, Pies Servings: 6 1 c Bisquick 1/4 c Green pepper; chopped 1/3 c Cold water 1 Egg 1 lb Ground beef 1/4 c Milk 1/2 ts Salt 1/2 ts Salt 1/2 ts Oregano 1/2 ts Dry mustard 1/4 ts Pepper 8 oz Cheddar cheese; shredded 1/2 c Bread crumbs 8 oz Tomato sauce 1/4 c Onion, chopped DIRECTIONS Combine baking mix and water until soft dough forms; beat vigorously. Smo- oth dough into ball on floured board. Knead 5 times. Roll dough 2 in. larger than 9 in pie plate. Place into plate flute edges. Brown ground beef + drain. Stir in salt, oregano, pepper, onion, bread crumbs, tomato sauce and spread in pie crust. Beat egg and milk, stir in remaining ingred. Spread over beef mixture. Bake til crust is golden , about 30 min at 375* FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Greek Spinach Pie Categories: Easy, Cheese, Pies Servings: 4 1/2 c Green onions;chopped 3 Eggs 1 tb Butter 1 ts Lemon juice 1 pk Spinach; thaw & drain 1/4 ts Pepper 1/2 c Cottage cheese 3 tb Parmesan cheese 1 c Milk 1/4 ts Nutmeg 1/2 c Bisquick Layer spinach, onions and cottage cheese in greased dish. Put rest in Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with knife. Joan Mershon, F-Cooking ~---- ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Ham And Swiss Pie Categories: Eggs, Pies, Easy Servings: 6 2 c Ham ; cooked, smoked 2 c Milk - cut up 4 Eggs 1 c Cheese; Swiss, shredded 1 c Bisquick or baking mix 1/3 c Green onion; chopped or 1/4 ts Salt - onion, chopped 1/8 ts Pepper Heat oven to 400F. Grease pie plate, 10x1 1/2" inches. Sprinkle ham, cheese nad onions in plate. beat remaining ingredients till smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake till golden brown or till knife inserted in centre comes out clean, 35 to 40 minutes. Cool 5 minutes. from _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Mushroom Pie Categories: Pies, Vegetables, Eggs Servings: 6 1 tb Butter 3/4 c Bisquick or baking mix 1 tb Oil 1/4 ts Salt 2 c Mushrooms; sliced 3 Eggs 1/2 c Green onions; chopped Tomato slices or wedges;opt 1 c Swiss cheese; shredded Parsley; opt 1 ts Tarragon; dried Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater till smooth and pour over vegetable mixture. Bake in preheated 400F oven for 30 to 35 minutes or till top is golden and pie is cooked. Let stand 5 minutes before serving. Granish with tomato and parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Garden Vegetable Pie Categories: Vegetables, Pies, Eggs, Easy Servings: 6 2 c Brocolli OR Cauliflower 1 1/2 c Milk -Fresh, chopped 3/4 c Bisquick or baking mix 1/2 c Onion; chopped 3 Eggs 1/2 c Green pepper; chopped 1 ts Salt 1 c Cheddar cheese; shredded 1/4 ts Pepper Preheat oven to 400F. Lightly grease pie plate (10"x1 1/2") Cook brocolli till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with hand beater or till smooth. Pour in pie plate. Bake till golden brown and knife inserted in centre comes out clean; aprrox. 35 - 40 minutes. Let stand 5 minutes before cutting. Garnish with tomato slices and parlsey. *1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and drained may be substituted for the fresh. Do NOT cook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Ham Salad Pie Categories: Easy, Eggs Servings: 6 1/2 pk Peas; frozen, 10 oz size 1/2 c Mayonnaise 1 c Ham; finely chopped cooked 1 1/2 ts Mustard; prepared 1 c Cheddar cheese; shredded 3/4 c Bisquick baking mix 1 c Milk 3 Eggs Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate. Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour in pie plate. Bake till golden brown and knife inserted halfway bewteen centre and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting. from _Creative Recipes with Bisquick, Vol. II_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Turkey 'n Stuffing Pie Categories: Poultry, Leftovers, Pies, Easy Servings: 6 2 c Turkey; cooked & cut up 1/2 ts Poultry seasoning 1 c Celery; chopped 1/8 ts Pepper 1/2 c Onion; finely chopped 1 1/4 c Milk 1/2 ts Salt 3 Eggs 3/4 ts Sage; ground or 1 tsp dried 1 c Bisquick or baking mix Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. from _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Coconut Pie Categories: Pies Servings: 6 2 c Milk 1 c Coconut; flaked or shredded 1/4 c Butter 3/4 c Sugar 1 1/2 ts Vanilla 1/2 c Bisquick 4 Eggs Heat oven to 350F. Grease pie plate, 9x1 1/4" or 10x 1/2". Place all ingredients in blender container. Cover and blend on High 15 seconds. Pour into plate. Bake till knife inserted in centre comes out clean, 50 to 55 minutes; cool. Source: _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Macaroni And Cheese Pie Categories: Pasta, Easy, Pies, Everyday Servings: 4 2 1/4 c Cheese; cheddar, shredded 1 c Macaroni; uncooked 2 1/2 c Milk 4 Eggs 1/2 c Bisquick baking mix 1/4 ts -Salt 1/4 ts Sauce; red pepper 1/4 c Cheese; cheddar, shredded Approx. Cook Time: :40 Preheat oven to 400F. Grease pie plate, 10x1 1/2". Mix two cups cheddar cheese and macaroni, sprinkle in plate. Beat remaining ingredients except for 1/4 cup cheese till smooth 15 seconds in blender. Pour into plate. Bake till knife inserted in centre comes out clean, about 40 minutes. Sprinkle with 1/4 cup cheese. Bake till cheese melts, 1-2 minutes. Cool 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Tuna And Cheddar Pie Categories: Fish, Easy, Eggs Servings: 6 2 c Onions; chopped 1 1/4 c Milk 1/4 c Butter 1 c Bisquick 2 cn Tuna; 6/2 oz -drained 1/4 ts -Salt 2 c Cheddar; shredded 1/8 ts -Pepper 3 Eggs 2 Tomatoes; thinly sliced Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Source: _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Italian Pie Categories: Easy, Eggs, Pies Servings: 4 1 lb Sausage (bulk) 1 c Bisquick 1 Green onion bunch, chopped 6 oz Sour cream 1 c Mozzerella, grated 3 Eggs 1 1/2 c Milk -Salt & pepper to taste Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible French Apple Pie Categories: Pies, Easy Servings: 1 6 c Apples; tart,sliced & pared 2 tb Margarine or butter;softened 1 1/4 ts Cinnamon; ground 2 Eggs 1/4 ts Nutmeg; ground 1 c Sugar 3/4 c Milk 1/2 c Bisquick or baking mix ----------------------------------STREUSEL---------------------------------- 1 c Bisquick or baking mix 1/3 c Brown sugar; packed 1/2 c Nuts; chopped 3 tb Margarine or butter; firm Preheat oven to 325F. Grease pie plate, 10"x1 1/2". Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake till knife inserted in centre comes out clean, 55-65 minutes; cool. STREUSEL: Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 Tbsp firm margarine or butter till crumbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Brownie Pie Categories: Pies, Easy Servings: 1 4 Eggs 1/2 c Brown sugar; packed 1/4 c Margarine or butter; melted 1/2 c Bisquick or baking mix 4 oz Chocolate; cooking 1/2 c Sugar; granulated -melted & cooled 3/4 c Nuts; chopped Prehat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occaisionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Pecan Pie Categories: Pies, Easy Servings: 1 1 1/2 c Pecans; chopped 1 1/2 ts Vanilla 3/4 c Milk 4 Eggs 3/4 c Corn syrup; light or dark 3/4 c Brown sugar; packed 1/4 c Margarine or butter;softened 1/2 c Bisquick or baking mix Preheat oven to 350F. Grease pie plate, 9"x1 1/4" . Sprinkle pecans in plate. Beat remaining ingredients till smooth; 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 50-55 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Banana Cream Categories: Desserts Servings: 8 Ingredients 1 1/2 c Sugar 1 c Milk 1/2 c Bisquick 1/3 c Margarine, melted 2 Bananas, sliced 1 ts Vanilla 1 c Whipping cream, chilled 3 Eggs 2 tb Sugar, confectionary Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine, vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour into plate. Bake about 30 min. Arrange bananas on pie. Beat whipping cream and powdered sugar until stiff. Spread over top of pie, covering bananas. Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.) FOOD AND WINE CLUB JAN CARGILL (VHPK03A) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cranberry-orange Pie Categories: Pies Servings: 1 10 oz Frozen Cranberry-Orange 4 Eggs Relish; thawed 1 1/2 c Sugar 3/4 c Milk 3/4 c Bisquick Baking Mix 1/3 c Margarine or butter;melted Whipped Cream 1 ts Vanilla Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle relish evenly in plate. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes; cool. Refrigerate at least 6 hours but no longer than 24 hours. Garnish with Whipped Cream. Recipe from the Bisquick Recipe Club, Prodigy Beth Lane ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Pumpkin Pie Categories: Pies Servings: 8 1 1/3 c Milk 1/2 c Buttermilk biscuit mix 3 tb Butter or margarine 1 c Canned pumpkin - softened Pumpkin pie spice 4 Eggs Whipped cream (optional) 1/2 c Sugar Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool. Serve with whipped cream, if desired. (C) 1992 The Los Angeles Times Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Banana Cream Pie Categories: Pies Servings: 6 1 c Milk 1/2 c Bisquick baking mix 1/3 c Butter 2 Bananas; medium, sliced 1 t Vanilla 1 c Whipping cream; chilled 3 Eggs 2 T Sugar; powdered 1 1/2 c Sugar; granulated Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top. from _The Best of Bisquick_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Chocolate Pie Categories: Easy, Pies Servings: 8 2 Eggs 2 oz Melted chocolate 1 c Milk 1 c Brown sugar 1/4 c Butter 1/2 c Bisquick 1 ts Vanilla Preheat oven to 350. Put everything in blender for 1 min. pour into pie plate. Bake for 30 minutes until tests done with knife. Cool completly and top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Rhubarb Streusel Pie Categories: Pies Servings: 6 ------------------------------STREUSEL TOPPING------------------------------ 2 tb Butter; firm 1/4 c Brown sugar; packed 1/2 c Bisquick 1/4 c Nuts; chopped ----------------------------------FILLING---------------------------------- 16 oz Frozen rhubarb;thawed drain 1/2 c Bisquick 3/4 c Milk 2 tb Butter; softened 2 Eggs 1 ts Ground cinnamon 1 c Sugar 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Chocolate Cheesecake Categories: Desserts Servings: 1 2 Cream cheese packages; * 2 Semisweet chocolate;** 3/4 c Sugar 2 tb Kahula;*** 2/3 c Bisquick baking mix 1 ts Vanilla extract 2 Eggs 1/2 ts Almond extract -----------------------------CHOCOLATE TOPPING----------------------------- 1 Sour cream; 8-oz carton 1 tb Kahula; *** 1 oz Semisweet chocolate square 1 ts Vanilla extract 2 tb Sugar * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Caramel- Custard Pie Categories: Pies Servings: 1 2 c Milk 1 c Brown sugar; firmly packed 1/4 c Butter; melted 1/2 c Bisquick baking mix 4 Eggs 1/2 c Flaked coconut; (optional) 1 ts Vanilla extract Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Source: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Lawrence Kellie Conf: (1010) F-COOKING ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cheesecake Categories: Pies, Desserts Servings: 6 3/4 c Milk 1 c Sugar 2 ts Vanilla 1/2 c Bisquick 2 Eggs 2 pk Cream cheese;softened;cubed -----------------------------CHEESECAKE TOPPING----------------------------- 1 c Sour cream 2 ts Vanilla 2 tb Sugar Heat oven to 350. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high. Add cream cheese. Cover and blend on high 2 min. Pour into pie plate. Bake 40-45 min.or til center is set; cool.Mix Cheesecake topping;carefully spread over top. Serve with canned pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM Lawrence Kellie ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Pumpkin Pie - 2 Categories: Pies, Holiday Servings: 8 16 oz Pumpkin 3/4 c Sugar 12 oz Evaporated milk 1/2 c Bisquick 2 tb Butter -=OR=- 2 1/2 ts Pumpkin pie spice 2 tb -margarin 2 ts Vanilla 2 Egg Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. High Altitude Directions (3500 to 6500 ft.): Bake about 55 minutes. From: Bisquick Family Favorites Lawrence Kellie Conf: (1114) F-INTERCOO ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cherry Pie Categories: Fruits Servings: 8 1 c Milk 1/2 c Bisquick 2 tb Margarine or butter;softened 1/4 c Sugar 1/4 ts Almond extract 21 oz Cherry pie filling 2 Eggs ----------------------------------STREUSEL---------------------------------- 2 tb Margarine; firm 1/2 c Brown sugar; packed 1/2 c Bisquick 1/2 ts Gr. cinnamon Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Cherry-custard Pie Categories: Fruits, Pies Servings: 8 21 oz Cherry pie filling 4 Eggs 1 1/2 c Milk 3/4 c Sugar 1/4 c Butter; softened 1/2 c Bisquick 1 1/2 ts Vanilla Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Peaches And Cream Pie Categories: Fruits, Pies Servings: 8 3 16 oz. cans peaches;drained* 3/4 c Sugar 1 ts Gr. cinnamon 2/3 c Bisquick 1/4 ts Gr. nutmeg Streusel (below) 1 c Whipping cream 1 Whipped Cream 2 Eggs ----------------------------------STREUSEL---------------------------------- 1 tb Butter; firm 2 tb Sugar 1/4 c Bisquick 1/3 c Slivered almonds *3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B --- From: SUSAN BRUMER Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Impossible Buttermilk Pie Categories: Pies Servings: 6 1 1/2 c Sugar 1/3 c Melted butter 1 c Buttermilk 1 ts Vanilla 1/2 c Bisquick 3 x Eggs Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired. --- Susan Brumer, L-Cuisine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Biscuit Mix Categories: Breads, Mixes Servings: 1 9 c Flour; sifted 2 T Milk; powdered -cake & pastry pref 4 t Salt 1/3 c Baking powder 1 3/4 c Shortening; vegetable 1 c Milk; powdered Sift all dry ingredients. Cut shortening into flour till mixture ressembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix. Source: _Pure and Simple_ by Marion Burrows ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Biscuit Mix Categories: Breads Servings: 1 10 c All purpose flour 2 ts Salt 2 c Shortening 1/4 c Sugar 1/3 c Baking powder In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight continer for up to 6 weeks at room temperature, or for up to 6 months in the freezer. Recipe from: Better Homes and Gardens New Cookbook, 1989. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Biscuit Mix Categories: Breads Servings: 1 2 3/4 c Wheat flour 1/2 c Inst dry milk;less 1 T 1/2 c Soy flour; 2 T 2 1/2 T Baking powder 1 1/4 t -salt 1 c Wheat germ Combine all ingredients store in sealed container. Makes 5 c From: TERRI ST.LOUIS Conf: (1668) L-CUISINE ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hurry-Up Hollandaise Categories: Sauces Servings: 1 In bowl, blend 1 envelope instant cream of chicken flavor or cream of mushroom soup mix, 1/2c boiling water, and 1/2t lemon juice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Marinated Asparagus Categories: Vegetables, Low-cal Servings: 1 1 x Asparagus spears 1 x Paul Newman Salad Dressing Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Croquettes Categories: Vegetables, Londontowne Servings: 4 2 ea Eggplants, peeled & cubed 1 c Sharp cheese, grated 1 c Bread crumbs, seasoned 2 ea Eggs 2 T Parsley, fresh, chopped 2 T Onion 1 ea Clove garlic, minced 1 c Corn oil 1 t Salt 1/2 t Pepper In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Armenian Eggplant Casserole Categories: Vegetables, Londontowne Servings: 4 1 ea Eggplant, lg 4 ea Tomatoes 1 ea Green pepper, diced 1/4 c Olive oil 1/2 ea Clove garlic, finely minced 1 x Pepper, freshly ground 1 ea Onion, med, sliced 1 1/2 t Salt 1 x Sour cream (optional sauce) Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Quiche Categories: Vegetables, Main dish, Londontowne Servings: 6 1 pk Spinach, frozen, chopped 1/2 c Cottage cheese 1/2 c Onions, chopped 1 c Swiss cheese, grated 1/2 c Celery, chopped 2 ea Eggs 1/2 ea Butter, stick 1 c Milk 1 t Salt 1/2 t Pepper 1/4 t Nutmeg 1 ea 9" pastry shell, deep Cook spinach in salted water according to package directions. Drain well. Sautee onion and celery in butter until onion is soft. Into a deep pastry shell spread cottage cheese over bottom. Mix spinach with onion mixture and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine eggs, milk, and seasonings and pour over all. Bake at 350 degrees for 40-45 minutes or until set. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Boston Baked Beans Categories: Vegetables, Londontowne Servings: 4 4 c Navy beans 3 t Salt 1 ea Onion, chopped 4 T Brown sugar 1 T Dry mustard 1/2 lb Salt pork Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Springtime Potatoes Categories: Vegetables, Londontowne Servings: 4 1 1/2 lb Potatoes, new, small 1/2 c Cucumber, chopped 1 1/2 T Green onion, chopped 2 T Green pepper, chopped 2 T Radishes, sliced 1 t Salt 1 x Pepper, dash 1/2 c Sour cream Wash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Pepper Casserole Categories: Vegetables, Main dish, Meats, Londontowne Servings: 4 4 ea Green peppers, med 1/4 t Pepper 1 1/2 lb Ground beef 1 1/2 c Rice 2 T Onions 1 c Corn, whole kernel 1/2 t Salt 8 oz Tomato sauce Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauce Bechamel Categories: Sauces, Londontowne Servings: 1 1 T Butter (generous) 1/2 T Flour 1 x Salt 1 x Pepper 1 c Table cream 2 T Swiss cheese, grated Combine all ingredients. Heat, stirring, until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Betty Ann's Asparagus Casserole Categories: Vegetables, Londontowne Servings: 4 Put a layer of saltines on bottom of greased casserole; then a layer of cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning salt. Continue making layers until casserole is almost full. Beat 2 eggs and add approximately 1/2 c of water or asparagus liquid. Pour over top of casserole and bake at 350 degrees about 20 minutes or until set. Almost any vegetable - summer squash, broccoli, etc may be substituted for asparagus. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Categories: Vegetables, Londontowne Servings: 6 2 lb Spinach, trimmed & washed 6 T Butter, softened 1 x Salt 1 x Pepper, freshly ground 1 x Nutmeg, pinch 1 ea Clove garlic, sm 1/2 c Pine nuts 1/2 c Seeded raisins 1 x Ham, smoked (optional) Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Rice Categories: Vegetables, Londontowne Servings: 4 1 c Rice (raw) 1 cn Chicken broth soup 1/4 lb Butter or margarine 1/2 c Mushrooms, chopped 1/2 c Onions, diced 1/2 c Celery, diced 1 t Salt 1 cn Beef consomme soup Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grits Casserole Categories: Vegetables, Londontowne Servings: 6 4 c Milk 1 c Hominy grits 1/2 c Butter or margarine 1 ea Roll garlic cheese 2 ea Eggs, well beaten 1/2 c Cheese, grated Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits. Gook over medium heat , stirring constantly, until thick (about 10 minutes). Remove from heat. Add butter and garlic cheese; stir until melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated cheese over top. Bake 15 minutes longer. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Coffee Cake Categories: Cakes, Desserts, Londontowne Servings: 1 1 c Butter 1 1/2 c Flour, sifted 3 ea Eggs, separated 1 t Baking soda 1 1/4 c Sugar 1 t Baking powder 1 c Sour cream, dairy 1/2 t Cinnamon 1/2 c Nuts, chopped Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. Mrs. John Elberti ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crumb Coffee Cake Categories: Cakes, Desserts, Londontowne Servings: 1 2 c All-purpose flour 1 ea Egg, beaten 2 c Brown sugar 1 t Soda 1/2 c Shortening 1 x Baking powder, pinch 1 c Sour milk Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cake and Frosting Categories: Cakes, Desserts, Londontowne Servings: 1 1 c Oatmeal 2 ea Eggs 1 1/2 c Boiling water 1 1/2 t Cinnamon 1/2 c Shortening 1 t Soda 1 3/4 c Brown sugar 1/2 t Salt 1 c Sugar 1 1/3 c Flour 6 T Butter 1/3 c Cream or evaporated milk 1 c Coconut & nuts (optional) Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sugar 'n' Spice Apple-Nut Cake Categories: Cakes, Desserts, Londontowne Servings: 1 4 T Butter 1 c Sugar 1 ea Egg 1 c Flour 1 t Baking soda 1 t Cinnamon 1/2 t Nutmeg 1 x Salt, pinch 1 t Vanilla 2 c Apples, finely chopped (2lg) 1/2 c Nuts Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Cake Categories: Cakes, Desserts, Londontowne Servings: 1 1/2 c Butter 1 c Sugar 1 ea Egg, beaten lightly 1 3/4 c Cake flour 1 c Raisins 1 c Nutmeats 1 t Baking soda 1/4 t Salt 1 t Cinnamon 1/2 t Cloves 1 c Applesauce, hot Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Gyngerbrede Categories: Cakes, Desserts, Londontowne Servings: 1 1/2 c Shortening 2 3/4 c Flour 2 T Orange rind, grated 1 t Soda 1/2 t Salt 1/2 c Brown sugar 1 t Cinnamon 3 ea Eggs 1 t Mace 1 c Molasses or sorghum 1 t Nutmeg 1/4 c Orange juice 1/2 c Raisins 1/4 c Brandy, fruitjuice or coffee George Washington's mother's recipe uses no ginger. Fruit juice or coffee may be substituted for brandy. Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Date Fruit Cake Categories: Cakes, Desserts, Londontowne Servings: 2 4 c Dates, stoned but not cut up 1 lb Walnut meats, not cut up 1 lb Candied cherries, not cut up 1 c Flour 1/2 t Salt 3 t Baking powder 1 c Sugar 4 ea Eggs, separated 1 t Vanilla Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fluffy Gold Cake Categories: Cakes, Desserts, Londontowne Servings: 1 2 c Cake flour, sifted 1 1/3 c Sugar 3 t Baking powder 1 t Salt 1/3 c Shortening 1 c Milk 1 t Vanilla 4 ea Egg yolks Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mimi's Pound Cake Categories: Cakes, Desserts, Londontowne Servings: 1 1/2 lb Butter (NO subst) 5 ea Eggs 2 c Cake flour 1 2/3 c Sugar 2 t Vanilla Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Bars Categories: Cakes, Desserts, Londontowne Servings: 1 3/4 c Flour 1/3 c Butter 2 ea Eggs 2 c Brown sugar 1/8 t Baking powder 1/2 c Nuts 1/2 t Vanilla 2/3 c Confectioners sugar 1 t Lemon rind, grated 1 1/2 T Lemon juice Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan. Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts, baking powder and vanilla and spread onto hot crumb mixture. Bake at 350 degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and spread over hot cake. Cool well and cut into squares. Mrs. John Hopkins IV ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Angel Fluff Categories: Cakes, Desserts, Londontowne Servings: 12 1 ea Angel food cake 1 pk Strawberry Jello, lg 1 pk Frozen whipped topping, lg 1 pk Frozen strawberries Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Party Date Categories: Cakes, Desserts, Londontowne Servings: 25 3 c Dates, cut up 1 1/2 c Shortening 3 c Boiling water 6 ea Eggs 3 t Baking soda 3 T Cocoa 4 c Sugar 4 1/2 c Flour 1 c Chopped nuts 2 c Chocolate bits Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mattie's Jam Cake Categories: Cakes, Desserts, Londontowne Servings: 1 2 1/2 c Brown sugar 2 c Sour milk 4 c Flour 3/4 c Butter 2 c Jam 2 t Baking soda 3 t Cinnamon 2 t Cloves 2 t Nutmeg 3 ea Eggs, lg 15 oz Raisins 1 c Nutmeats 1 x Figs and dates as desired Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caramel icing Categories: Cakes, Londontowne Servings: 1 2 c Brown sugar 1 c White sugar 1 T White syrup 1 c Cream 1 t Vanilla Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fairfax Chocolate Icing Categories: Cakes, Londontowne Servings: 1 2 ea Chocolate, bitter squares 2 ea Chocolate, semi-sweet square 3 T Butter 6 T Water 6 ea Marshmallows 1/2 c Confectioners sugar 1 t Vanilla Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bananas Flambe Categories: Desserts Servings: 1 2 ea Bananas, ripe but not soft 1 x Butter 3 T Brown sugar 1 x Rum, dark Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bouranee Baunjan (Eggplant with Yoghurt Sauce) Categories: Main dish, Vegetarian, Vegetables Servings: 6 4 x Medium Eggplants 1 Kg total 1 x Salt 1 x Salt 1/4 ts Hot Chili Pepper 1 x Oil 1/4 c Water 2 ea Medium Onions, sliced 2 c Chakah, Drained Yogurt 1 ea Green Pepper, seeded, sliced 2 ea Garlic Cloves 2 ea Large Ripe Tomatoes, peeled 1 x Salt to Taste Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread. From Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grape Nut Roast Categories: Main dish, Nutloaf, Roast Servings: 6 1 c Grape nuts 1 ts Grated onion 2 ea Beaten eggs 1 c Chopped celery 1 1/2 c Milk 1 ts Salt 3/4 c Chopped nuts 2 tb Margarine Combine all ingredients. Let stand for 20 minutes. Pour into a greased loaf pan & bake at 350F for 35 minutes. From Sandee Eveland ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Nut Loaf with Red Pepper Sauce Categories: Vegetarian, Kaz Servings: 2 1/2 c Red lentils 30 g Romano cheese 1/2 ts Olive oil 1/2 c Ground hazelnuts 1/2 l Onion 1/4 c Tomato puree 1/8 c Chopped basil 1/2 c Wholegrain breadcrumbs 2 sm Tomatoes -----------------------------------SAUCE----------------------------------- 1/2 tb Olive oil 1/2 Red pepper 1/2 Garlic clove 1 1/2 Tomatoes Preparation: Chop the onion and peppers : Peel and slice the tomatoes for the loaf : Peel, seed and chop the tomatoes for the sauce : Crush the garlic clove 1 Place the lentils in a pan and cover with cold water Bring to the boil, reduce heat and cover and simmer until the lentils are tender. Drain well 2 Heat the oil in the pan Add the onion and cook over gentle heat until it is soft Combine the onion and lentils, ground hazeenuts, tomato puree and basil. Spoon the mixture into a greased and line 20 * 10cm loaf tin. Cover with the sliced tomatoes, cheese, and breadcrumbs. 3 Bake a 180C for 30-35 minutes 4 Prepare the sauce while the loaf is baking. Heat the oil in the pan , add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the mixture thickens. 5 Serve hot or cold , with sauce Source Unknown ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Lentil Rissoles Categories: Main dish, Vegetarian Servings: 6 8 oz Green lentils 1 tb Parsley 1 pt Hot water 2 oz Oats 2 oz Margarine 2 oz Breadcrumbs 1 Onion, finely chopped ---Yogurt sauce 1 Carrot, chopped Oil for frying 1 Green bell pepper, diced 1/2 pt Yogurt 2 Garlic cloves, crushed 2 tb Parsley 1/4 ts Cayenne 1 tb Chives 1/2 ts Coriander 1 Garlic clove, crushed 1/2 ts Cumin 1/4 ts Cumin 1/2 ts Curry powder Lemon juice 2 ts Tomato paste Salt & pepper to taste Salt & pepper Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer, covered for 30 minutes. Heat margarine in a skillet, add onion & cook for 2 minutes. Add carrot & pepper & cook for 10 minutes, stirring occasionally. Add spices, paste, salt & pepper. Mix together well.Then stir in lentils & let cool. Mix in parsley. Divide the mixture into 12 equal portions & shape into rounds. Coat them in combined breadcrumbs & oats (oats may have to be blended to resemble fine breadcrumbs). Shallow fry in hot oil until golden brown on both sides. Drain well. For the yogurt sauce, combine all the ingredients & chill till ready to serve. I find that I do not need to roll the rissoles in egg, though the recipe calls for it. "Entertaining with Cranks" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Bean & Onion Casserole Categories: Casseroles, Vegetarian Servings: 6 3 tb Butter 1 cn Green beans,undrained(16oz) 3 tb Flour Milk 1 tb Mustard,prepared yellow 1 cn Onions,small whole(16oz) 1/2 ts Salt 1 c Bread cubes,buttered 1/4 ts Tabasco sauce 1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart casserole; border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.~ Source Unknown ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic-Stuffed Mushrooms Categories: Garlic, Appetizers Servings: 4 12 ea Medium mushrooms 3 T Unsalted butter 2 ea Scallions, sliced 1 1/2 T Coarsely ground pecans 1 1/2 T Fresh parmesan cheese * 1 1/2 T Bread crumbs 1/4 c Garlic bechemel 1 x Salt (to taste) 1 x Freshly ground white pepper 1 x Cayenne pepper 4 T Unsalted butter 4 T Unbleached all-purpose fl * Grate the Fresh Parmesan Cheese for this recipe. ~--------------------------------------------------------------------- ~--- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Chicken With Garlic-Mint Dipping Sauce Categories: Garlic, Poultry, Main dish Servings: 4 1 1/2 c Plain yogurt 1 c Bread crumbs 1 x Salt & pepper to taste 4 ea Chicken thighs, skinned 4 ea Chicken legs, skinned 1 x Dipping sauce 1 x Garlic puree from 1 head 1/2 ea Small onion, coarsely cho 1 ea Thin slice ginger root, p 2 T Chopped green chilies, (c 1 t Sugar 1 x Salt to taste 3/4 c Fresh mint leaves 1/4 c Fresh coriander (chinese 1/4 c Fresh parsley leaves Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt ~--------------------------------------------------------------------- ~--- Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: A DIFFERENT MEATLOAF Categories: Hamburger Servings: 4 1 1/4 lb Ground chuck Lots black pepper, freshly 1 Egg, beaten Ground 3/4 c Cheddar, cut in small cubes Dash paprika (optional) Seasoned salt 1 sm Onion, chopped 1/2 c Milk 1/2 md Green pepper, chopped 1/3 c Breadcrumbs, Italian-style 1 Stalk celery, sliced thin 3 Slices bacon Contributed to the echo by: Debra Heng A DIFFERENT MEATLOAF (Not-Just-Your-Ordinary!) Combine chuck through seasonings. Add milk and breadcrumbs. If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up. In small open roasting pan, form into oval. Lay strips of bacon on top. Bake at 450 for approximately 1 hour, or until bacon is crisp. Remove to paper towels to drain before placing on serving platter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POOR MAN'S LASAGNE Categories: Italian Servings: 4 1 lb Ground chuck Marjoram 1 Med onion, chopped Dashes Worcestershire 1/2 md Green pepper (optional) Dash tobasco or cayenne 16 cn Tomato sauce Splash red wine 16 cn Tomatos, drained and Lots parmesan Smooshed 8 oz Mushrooms, halved & sauteed 4 cl Garlic 4 oz Macaroni, cooked al dente 1 md Onion, chopped (again) 6 Slices American cheese 1 Bay leaf Sprinkles chives Lots oregano, basil, Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion and green pepper; drain. Add everything but last 3 ingredients. Simmer to blend flavors for 1/2 hour. Add macaroni to pot and stir. Spoon into greased 1-1/2 quart casserole. Top with cheese. Bake at 375 until cheese is bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ZUCCHINI STUFFING CASSEROLE Categories: Vegetables Servings: 8 3/4 c Shredded carrots 1 cn Condensed cream of chicken 1/2 c Onion, chopped Soup 6 tb Butter 1/2 c Sour cream 2 1/2 c Herbed stuffing cubes 4 md Zucchini, cut 2 inch thick Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BROILED TOMATOES Categories: Vegetables Servings: 6 1/4 c Mayonnaise Onion 1/4 c Grated Parmesan or Gruyere 2 tb Minced Parsley Cheese 2 lg Ripe Tomatoes, sliced into 1/4 c Minced Shallot or Green Thirds Contributed to the echo by: Michelle Bass Originally from: "Too Busy To Cook?", Bon Appetit BROILED TOMATOES Preheat broiler. Combine all ingredients except tomatoes in small bowl and blend well. Gently spread mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source until lightly browned, about 2 ts o 3 minutes. Serve immediately. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: INDIAN FOOD RECIPE Categories: Indian, Spices Servings: 4 1 Bunch spinich Turmeric 1 Oil Mint Black mustard seeds Yoghurt Crushed red chillis Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HUNGARIAN CABBAGE ROLLS Categories: Hamburger, Rice Servings: 4 1 Cabbage 1/2 ts Pepper 1 1/2 lb Ground beef 1 tb Paprika 1 Onion, chopped 2 c Sauerkraut 1 c Rice 2 tb Tomato sauce 1 Egg 1 c Sour cream 1 tb Salt HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves). Combine meat, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HAMBURGER GRAVEY Categories: Hamburger Servings: 1 Pepper 1 1/2 c Water + 2 Tb 3 md Onions, chopped 1 Beef bouillion cube 1 lb Ground chuck Pepper Contributed to the echo by: Marge Hamburger Gravy Okay... several onions, maybe 2 large or three medium, very coarsely chopped. 1 pound hamburger, probably ground chuck or leaner. Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent. Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet. Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat. Add approximately a cup and a half of water, and stir to blend. (You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens... Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt. Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way. Howzat for indefinite? But there WAS no recipe...we just made it! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: APPLE RAISIN CREAM PIE Categories: Pies Servings: 1 1 Pastry for 2-crust pie ----------------------------------FILLING---------------------------------- 8 c Tart apple slices, 1/8" 3/4 c Raisins Thick Dash of salt, if desired 1 c Sugar 2 ts Grated lemon rind 1/2 c Flour 1 tb (rounded) butter 1/2 ts Nutmeg 3/4 c Heavy cream 1 ts Cinnamon Apple Raisin Cream Pie Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUR CREAM-LEMON PIE Categories: Pies Servings: 1 1 c Sugar 1/4 c Butter 3 1/2 tb Cornstarch 1 c Cultured sour cream 1 tb Lemon rind, grated 1 Baked 9-in pie shell 1/2 c Fresh lemon juice 1 c Heavy whipping cream, 3 Egg yolks, slightly beaten Whipped 1 c Milk Lemon twists for garnish Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHEESE PINEAPPLE PIE Categories: Pies Servings: 1 ------------------------------PINEAPPLE LAYER------------------------------ 1/3 c Sugar 1 cn (8oz) crushed pineapple 1 tb Cornstarch With juice -----------------------------CREAM CHEESE LAYER----------------------------- 1 (8oz) cream cheese, 1/2 c Milk Softened 1/2 ts Vanilla 1/2 c Sugar 1 9-in unbaked pie shell 1 ts Salt 1/4 c Chopped pecans 2 Eggs Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry ~ it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HUMMUS WITH TOMATO RELISH Categories: Salads Servings: 6 16 cn Chickpeas 1/2 ts Salt 1 Lemon 1 Onion 1 Clove garlic 1 Tomato 1/2 ts Tahini 1 c Coarse chopped parsley 2 tb Olive oil Contributed to the echo by: Janice Norman Hummus With Tomato Relish Drain the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon. Mince the garlic, puree the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth. Chop the onion and tomato and toss with the parsley. Put the hummus on a plate and arrange the relish next to it. Drizzle the hummus with additional olive oil. This dish has 201 calories per serving and the recipe makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCES #1 Categories: Sauces Servings: 1 3 cl Garlic minced 2 tb Chopped fresh oregano 1 Ancho chile -- briefly 1 tb Gold tequila Toasted and ground in a 3 Generous Tb chopped pecans Spice grinder (approx. Salt and pepper to taste 4 ts) 1/4 lb Unsalted butter (1 stick). ANCHO-OREGANO-PECAN-BUTTER Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCES #2 Categories: Sauces Servings: 1 6 cl Garlic, minced Salt to taste 1/2 c Freshly chopped basil Crushed dried red chile to 4 tb Lightly toasted pine nuts Taste 1 tb White wine 1/2 lb Unsalted butter, softened 2 tb Freshly grated parmesan (2 sticks). Cheese Contributed to the echo by: Janice Norman BASIL-GARLIC-PARMESAN-BUTTER To make each sauce, mix all the ingredients together well. Melt to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCES #3 Categories: Sauces Servings: 1 4 cl Garlic, minced 1 ts Fresh lime zest 4 tb (generous) chopped fresh Salt to taste Cilantro Crushed dried red chile to 2 Jalapenos OR Taste 1 Serrano chile (preferably 1/4 lb Untalted butter (1 stick), Red), seeded and finely Softened. Chopped Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. SPICY CILANTRO BUTTER ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCES #4 Categories: Sauces Servings: 1 4 cl Garlic, minced 2 ts Chopped fresh chives 1/2 c Chopped fresh oregano 1 tb Or more gold tequila 2 tb Chopped parsley Salt and pepper to taste 1/2 ts Crushed dried red chile 1/2 lb Unsalted butter (2 sticks), Pepper Softened. Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. TEQUILA OREGANO BUTTER ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUTTER SAUCES #5 Categories: Sauces Servings: 1 3 cl Garlic, minced 1/4 ts Or more crushed dried red 3 ts Fresh rosemary leaves, Chile pepper Removed from the stem Salt and pepper to taste 1/2 ts Orange or lemon zest 1/4 lb Unsalted butter (1 stick), 1 tb White wine OR orange juice Softened. OR lemon juice Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MAPLE CRANBERRY SAUCE Categories: Sauces Servings: 1 12 oz Fresh cranberries (1 bag) 1 c Cranberry-rasberry juice Well washed 1 c Walnut halves 1 c Maple syrup Grated zest of 1 orange Maple Cranberry Sauce Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or until the cranberries pop open. Carefully skim off any foam that forms on the surface. Stir in walnuts. Cool. Refrigerate until use. Recipe may be doubled, & made a day or so ahead. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STUFFED LEMON EGGS Categories: Eggs/yogurt Servings: 4 1/4 ts Finely minced lemon rind 6 Eggs, hard cooked 1 tb Lemon juice Tabasco 3 tb Plain yogurt 6 Capers, for garnish 1/2 ts Salt Contributed to the echo by: Janice Norman Originally from: Nikki & David Goldbeck's "American Wholefoods Cuisine." "Stuffed Lemon Eggs" hard-boil 6 eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like Tabasco. Whip it up real good, and stuff it back into the eggs. Then put a single caper on top of each one. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOMATO AND BASIL TARTS Categories: Desserts Servings: 6 1 Recipe puff pastry 3 tb Shredded basil 1 Recipe Thick Tomato Coulis 1 Oil 6 md Vine ripened tomatoes Salt and pepper Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THICK TOMATO COULIS Categories: Sauces Servings: 1 2 lb Meaty, vine ripened tomatoes 2 cl Garlic, chopped 2 tb Butter 2 tb Shredded basil 2 ts Chopped shallots Salt and pepper Contributed to the echo by: Janice Norman THICK TOMATO COULIS Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely. Melt the butter in a heavy pan and saute the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the coulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOMATO PRESERVES Categories: Relishes Servings: 4 2 lb Very ripe, sweet tomatoes 1 Vanilla bean 2 lb Sugar 10 oz Water Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or until setting point is reached. Remove the vanilla pod, skim the jam, and let it cool for a few minutes before turning it into small jars. The cookbook says this is "particularly good when eaten in the French way, as a sweet, with fresh cream cheese or plain pouring cream." ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET GERKINS Categories: Pickles Servings: 8 1/2 c Salt 2 ts Celery seed 8 c Sugar 2 ts Mixed pickling spices 6 c Vinegar 8 1" pieces cinnamon sticks 3/4 tb Turmeric 1/2 ts Fennel 5 lb Cucumbers, 3" long or less Salt Contributed to the echo by: Janice Norman Sweet Gerkins These pickles take 4 days to make. The cucumber stems need not be removed. Wash the cucumbers, place them in a kettle and cover with boiling water. About 6 hours later, drain and cover with fresh boiling water. Allow to stand overnight and repeat process. After 6 hours, has been added. Let stand overnight. Drain and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3 cups vinegar, add spices, bring to a boil and pour over cucumbers. Six hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups of vinegar, bring to a boil and pour the cucumbers again. Let stand overnight. In the morning, drain the syrup into the kettle, add 2 cups sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours later, drain off the syrup once more, add one last cup of sugar and bring to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to with-in 1/2-inch of the top. Place jars in boiling water and process for 5 minutes after the water comes to a boil. Makes 7 - 8 pints ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROASTED POTATOES Categories: Side dish, French Servings: 4 1 1/2 lb Idaho potaotes, peeled and 1 tb Chopped fresh parsley Cut into 1-1/4-inch chunks 2 ts Chopped fresh garlic 3 tb Rendered goose or duck fat Chopped by HAND (I use olive oil) Coarse (Kosher) salt Contributed to the echo by: Janice Norman Originally from: "The Cooking of Southwest France", Paula Wolfert 1. 2-1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: UNCLE JACE'S SALAD DRESSING Categories: Dressings Servings: 1 1/3 c Red wine vinager 1 ts Combined Italian seasoning 2/3 c Olive oil (oregano, basil, rosemary, 1 tb Balsamic vinager Etc.) 1 Garlic clove, minced 1 ts Crushed red pepper 1 ts Seasoned salt Lots of fresh ground pepper Contributed to the echo by: Janice Norman AN ITALIAN STYLE SALAD DRESSING THAT WILL MAKE PAUL NEWMAN SUE. Uncle Jace's Salad Dressing Combine all ingredients and shake vigorously in a salad dressing container. This dressing is best when it has sat at room temperature for a couple of days. It can be chilled and whipped up in a blender for a creamier consistency. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHRIS'S KICKY KETCHUP Categories: Sauces Servings: 1 1 Bottle (32 oz.) of the 2 tb Bell pepper, minced Cheapest ketchup that's on 4 tb Onion, minced Sale. 1/2 ts Hot pepper sauce 2 cl Garlic, minced 1/2 ts "liquid smoke" 2 tb Celery, minced Contributed to the echo by: Janice Norman Ketchup with an attitude! Chris's Kicky Ketchup Combine all ingredients in a blender. Pulse until mixed thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash the label off the ketchup bottle, put your own label on, and fill. For the hot sauce, of course I used Melinda's. You could use Tabasco, Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke flavoring. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HERBED CAULIFLOWER Categories: Vegetables Servings: 6 1 1/2 lb Cauliflower (2 10oz. pks 1 ts Poultry seasoning Frozen) 2 ts Chicken flavored broth mix 1/4 c Margarine 1/2 ts Ground sage 1/2 c Chopped onions 1 cn (4oz) mushrooms 1/2 c Chopped celery Salt and pepper to taste Contributed to the echo by: Janice Norman Frozen or fresh cauliflower can be used in this recipe. Herbed Cauliflower Bake Cook cauliflower; drain. Melt margarine in a skillet. Add onions and celery, cook until tender, about 10 minutes. Remove from heat and stir in broth mix, poultry seasoning and sage. Preheat oven to 350F. Dice cauliflower. Add onion mixture, drained mushrooms, salt and pepper and mix well. Place mixture in a baking dish that has been sprayed with a non-stick spray. Bake 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROSEMARY'S CHICKEN SALAD Categories: Salads, Chicken Servings: 10 2 lb Cubed cooked chicken 2 1/2 ts Lemon juice 2 c Chopped celery 2 ts Grated onion 2 ts Toasted bread cubes 1 ts Salt 2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese 4 ts Toasted chopped almonds 1/3 c Bread crumbs Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY'S CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly. Servings: 10 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JELLO FLAVORED CAKE Categories: Cakes Servings: 1 1 1/2 c Granulated sugar 3/4 c Milk 2 c Cake flour 2/3 c Oil 2 ts Baking powder 2 tb Lemon extract 1 pk (3 ounces) jello 4 Eggs separted Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack. Decorate with a thin icing and trim with what ever you want. Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORANGE RICE Categories: Rice Servings: 4 3 tb Butter 1 1/4 ts Salt 2/3 c Diced celery, with leaves 1/4 ts Thyme 2 tb Chopped onion 1 c Uncooked rice 1 1/2 c Water Grated rind of 1 orange 1 c Fresh orange juice Contributed to the echo by: Janice Norman A wonderful sidedish for baked ham. Orange Rice Melt butter in a heavy saucepan. Add celery and onions, and cook until onion is soft and golden. Add water, orange juice, rind, salt and thyme. Bring to a boil. Add rice slowly, stirring constantly. Cover; reduce heat and simmer for 25 minutes or until rice is tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEPPER CABBAGE Categories: Vegetables Servings: 5 4 c Shredded Cabbage 1 tb Thin Sliced Onion 2 tb Vinegar 1/2 ts Celery Seed 1 md Shreeded Green Pepper 1 sm Shredded Carrot 2 tb Sugar 1/2 ts Pepper Contributed to the echo by: Janice Norman PEPPER CABBAGE Stir sugar and vinegar together in mixing bowl to partly dissolve sugar. Toss vegetables, celery seed, and pepper with sugar & vinegar mixture. Refrigerate for at least one hour to soften vegetables. Stir frequently. Cabbbage with a zesty flavor prepared with a sugar and vinegar sauce. Served most frequently with fish, chicken, and as a luncheon side dish. Stores well several days in a refrigerated closed container. Serves [5] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PICKLED GREEN TOMATOES Categories: Pickles Servings: 1 8 Bushel medium size green 1 ts Dill Tomatoes 2 ts Water Garlic 1 ts Vinegar Celery 1 c Salt Hot Pepper Pepper Contributed to the echo by: Janice Norman Pickled Green Tomatoes Pack the tomatoes in quart jars, either whole or cut in half Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2 inch from top and seal. NOTE: Jars should be hot when you fill with the tomatoes as it assures the jars will seal properly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY NUTS Categories: Snacks Servings: 12 1 Egg white 1/2 c Sugar 1 ts Cold water 1/4 ts Salt 1 cn Pecans 1/2 ts Cinnamon Contributed to the echo by: Janice Norman SPICY NUTS Beat egg white. Add water. Beat until frothy, fold in pecans. Combine sugar salt and cinnamon. Add to pecans. Mix. Butter 9x13 pan. Pour nuts in pan. Bake at 250 for 1 hour. Servings: 12 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET POTATOES WITH PRALINES Categories: Side dish Servings: 6 5 Sweet potatoes or yams 1/3 c Milk 1/2 c Butter, softened 1/2 c Heavy cream 1/2 c Sugar 1 c Light brown sugar 2 Eggs, beaten 1/3 c Melted butter 1 ts Vanilla 1 c Chopped pecans Contributed to the echo by: Janice Norman Originally from: Alex Patout SWEET POTATOES WITH PRALINES Preheat oven to 350F. Peel and boil sweet potatoes in a covered saucepan until tender - about 20 min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole. Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235F. Remove from heat and beat in butter and pecans. Pour over sweet potato mixture. All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HIDDEN VALLEY RANCY OYSTER CRACKERS Categories: Crackers Servings: 8 16 oz Plain oyster crackers 1 ts Dill weed 1 pk HVR buttermilk recipe mix 1/4 ts Garlic powder 1/4 ts Lemon pepper 1 c Salad oil Contributed to the echo by: Janice Norman HIDDEN VALLEY RANCH OYSTER CRACKERS Combine mix and oil, add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: WENDYS CHILI Categories: Chili Servings: 6 1 1/2 lb Ground beef 2 cn Kidney beans, undrained 2 ts Veg oil 6 ts Tomato paste 1 cn Onion soup 15 ts Tomato sauce 2 ts Chili powder 2 ts Brown sugar 2 ts Ground cumin 1 ts Vinegar 1/2 ts Pepper 6 c V8 juice 2 ts Cocoa Contributed to the echo by: Janice Norman I have never tried it, but I found this recipe in a newspaper that says this is the recipe to make Wendys chili. WENDYS CHILI Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: IMPERIAL CHICKEN Categories: Chicken Servings: 4 1/2 ts Butter 3/4 c Grated Parmesan cheese 1 cl Garlic, minced 1/4 c Parsley, chopped 2 c Bread crumbs 1 Chicken, cut up Contributed to the echo by: Ellen Cleary Imperial Chicken Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so chicken doesn't quite touch. If there is any butter left, drizzle it over the top of the chicken. Bake one hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARINATED CHICKEN Categories: Chicken Servings: 4 1 Chicken, cut up (cut large 1/2 ts Garlic powder Pieces into 2 pieces) 2 ts White pepper 1 c Oil 1 ts Marjoram 2 c Vinegar 1 ts Rosemary 2 ts Onion powder 2 ts Salt Contributed to the echo by: Ellen Cleary Marinated Chicken Salt chicken. Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram, rosemary, and salt. Place chicken in mixture and marinate in the refrigerator overnight. Turn chicken a couple of times while marinating. Cook on the grill or in the oven (I use 350 degrees about 1 hour) dipping chicken once or twice in the marinade as it cooks. It's even better the next day after it's cooled in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FOURTH OF JULY CORNISH HENS Categories: Poultry, Barbeque Servings: 8 3 cl Garlic, minced 1/2 c Chopped onions 1 tb Seasoned salt 1 Pepper 1/2 c Oil 1 ts Crushed thyme 1 c Fresh lemon juice 4 Rock Cornich Hens, THAWED, 12 ts Bottle Wishbone Italian Giblets removed Salad dressing Contributed to the echo by: Ellen Cleary Originally from: local New Oreleans newspaper Fourth of July Cornish Hens Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for 1 hour and basting with marinade frequently (at least every 5 minutes) while cooking. Serves 8 polite people or 6 of us. Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes. (Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the thigh with a fork. Brush with marinade twice more during this second roasting period. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NATCHITOCHES BAKED BEANS Categories: Side dish Servings: 8 1 lg Onion 1/4 ts Worcestershire 1 lg Green pepper 1/8 lb Chopped ham 1/4 ts Ketchup 1 cn Campbell's pork and beans 2 tb Honey Dash Louisiana Hot Sauce 2 tb Brown sugar Contributed to the echo by: Ellen Cleary Originally from: Steve Bays, a friend Another great fourth of July recipe given to me by my friend, Steve Bays. (Natchitoches -- pronounced nack-a-tish -- is the name of a Louisiana city. Natchitoches Baked Beans In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce, and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH. Cook on low heat, stirring occasionally and CAREFULLY, until liquid is absorbed. Let stand. Microwave to heat. Serves 6-8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SCOTCH BROTH Categories: Soups, Meats Servings: 8 2 lb Lamb neck or brest, well 2 Stalks celery, sliced Trimed 1 Turnip, peeled and diced 1/2 c Pearl barley 1 pk (10 oz) frozen peas, thawed 1 tb Salt 1 ts Leaf thyme 3 Peppercorns 1/4 ts Tabasco sauce 1 md Onion, chopped Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHERRY FREEZER JAM Categories: Jams Servings: 1 1 1/2 lb Sweet cherries Sure Jell pectin 2 tb Lemon juice 3/4 c Water 4 1/4 c Sugar Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BANANA SALAD Categories: Salads Servings: 10 10 Bananas 1 Egg, well beaten 1/2 c Peanuts (ground) 2/3 c Sugar 1 tb Vinegar ts Butter/margarine 2 tb Water Contributed to the echo by: Bob Henderson Banana Salad In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick... When cooled, pour over sliced banana's and top with the ground peanuts. Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RANDY FARKAS JERKED CHICKEN Categories: Chicken Servings: 4 1 Chicken (1 lb) washed and 1/2 ts Black pepper Quartered 1/2 ts Crushed chili peppers 1/2 ts Seasoned salt 2 ts Soy sauce, dark 1/2 ts Garlic powder -----------------------------------SAUCE----------------------------------- 1/2 c Breadcrumbs - dry 1/2 ts Pimento seed (allspice 1/2 ts Seasoned salt Berries) 1/2 ts Thyme 2 c Cloves 1 Onion - large 1 ts Butter Contributed to the echo by: Fred Towner Originally from: "Calgary Sun" newspaper Randy Farkas Jerked Chicken Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BBQ MEATLOAF AUSSIE STYLE Categories: Meatloaf Servings: 8 1 lb Ground beef - lean 1/2 c Water 1 lb Sausage stuffing 1 tb Parsley - chopped 1 c Breadcrumbs - fine 1 Egg - beaten 2 Onions - medium, chopped 1 c Clove - crushed Fine 1/2 c Milk 1 tb Curry powder Salt and pepper to taste -----------------------------------SAUCE----------------------------------- 1 Onion - chopped very fine 2 tb Vinegar 1/4 c Water 1 tb Instant coffee 1/2 c Ketchup 1/4 c Brown sugar - packed 1/4 c Dry red wine OR beef stock 1 oz Margarine 1/4 c Worcestershire sauce - 2 ts Lemon juice Lea & Perrins Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FILOMENA RODRIGUEZ MARKET ST. MEATLOAF Categories: Meatloaf Servings: 10 3 tb Unsalted butter 1/4 ts Cayenne pepper 3/4 c Onions - chopped 1 ts Cumin 3/4 c Scallions - chopped 1/2 ts Nutmeg - grated 1/2 c Carrots - chopped fine 3 Eggs - well beaten 1/4 c Celery - chopped fine 12 oz Sausage meat 1/4 c Red bell pepper - minced 1/2 c Half-and-half dairy cream 1/4 c Green bell pepper - minced 2 lb Ground beef - lean 2 ts Garlic - minced 1/2 c Ketchup 1 ts Black pepper 3/4 c Breadcrumbs - toasted 1/2 ts White pepper Salt to taste Contributed to the echo by: Fred Towner Originally from: Filomena Rodrequez ~ Third Place in the Calgary Sun's Great Meatloaf Recipe Search - Calgary Sun, Monday, June 4, 1990 Filomena Rodriguez Market Street Meatloaf - 3rd Saute the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender. Cool. Combine the salt, white and black pepper, cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and half-and-half and blend thoroughly. Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf in a baking dish and place the dish inside a large pan. Pour boiling water into large pan until halfway up the sides of the baking dish. Bake at 375F for 45 to 50 minutes. Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving. This contains 8-10 portions. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JO'S 2-CHEESE MEATLOAF Categories: Meatloaf Servings: 8 2 lb Ground beef - lean 1 ts Onion salt 1/4 c HP Fruity Sauce 1 ts Garlic salt 1 c Saltine crackers - crushed 2 Eggs - large 2 tb Worcestershire sauce - 1 c Onions - diced Lea & Perrins 1/2 c Green olives - sliced fine 1/4 c Ketchup 1 ts Tarragon leaves 2 tb Prepared mustard 1/4 c Parmesan cheese - grated 1 ts Celery salt 2 c Monterey Jack cheese Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MELANIE STEVENSON'S WOODLANDS MEATLOAF Categories: Meatloaf Servings: 8 1 lb Ground beef - lean 1/2 ts Marjoram 4 Pieces bacon 1/2 c Bell pepper - green or red, 1/2 lb Ground pork - lean Chopped 1/2 lb Ground veal 1 ts Salt 1 c Breadcrumbs - fresh whole 1/4 ts Black pepper Wheat 1/2 ts Oregano 2 Eggs - lightly beaten 1/2 ts Basil 1/2 ts Tomato or V8 juice 1 tb Worcestershire sauce - 1/2 c Onion - chopped Lea & Perrins Contributed to the echo by: Fred Towner Originally from: Fifth Prize winner in the Great Meatloaf Recipe Search. Submitted by Melanie Stevenson. Calgary Sun, Monday, June 4, Melanie Stevenson's Woodlands Meatloaf - 5th prize Mix eggs, breadcrumbs, onion, V8 juice, green pepper and seasonings in a large bowl until well combined. Add meat, 1/4 pound at a time, and mix until combined. Shape into two round loaves and place two strips of bacon in an X across each. Place on a rack in a roasting pan and bake at 350F for 1 hour. (This is a healthy meatloaf. Calories are reduced by baking loaves on a rack so the fat runs off!) Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PIQUANT MEATLOAF WITH MUSHROOM GRAVY Categories: Meatloaf Servings: 6 1 1/2 lb Ground beef 1/8 ts Chili powder 1 ts Salt 1 ts Parsley flakes 1/8 ts Pepper 3/4 c Evaporated milk 1/4 ts Paprika 1 Egg 1/4 ts Oregano 1/2 c Cracker crumbs 1/4 ts Thyme 1/4 c Onions - chopped 1/8 ts Garlic powder -----------------------------------SAUCE----------------------------------- 1/4 lb Mushrooms - sliced 1/2 ts Paprika 3 tb Unsalted butter 1/2 ts Salt 2 1/2 tb Flour 3/4 c Cream 1 ts Onions - chopped 3/4 c Beef broth Contributed to the echo by: Fred Towner Originally from: Calgary Suns Great Meatloaf Recipe Search - Monday June 4, 1990 Submitted by Lidia Barwis Piquant Meatloaf with Mushroom Gravy LOAF: Sprinkle meat with salt, pepper, paprika, oregano, thyme, garlic powder, chili powder and parsley flakes. Toss with fork to mix. Combine evaporated milk and egg in bowl, stir in cracker crumbs and let soak for 5 minutes. Add to ground beef mixture with onions and mix well. Bake in 350F oven for 1-1/4 hours. GRAVY: Saute mushrooms and onions in butter until limp. Combine flour, salt and paprika. Blend with mushrooms. Stir in broth and cream. Cook until thick and bubbly. Serve over sliced meatloaf. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RICHARD FOXTON'S VEGETARIAN MEATLOAF Categories: Meatloaf, Vegetarian Servings: 6 1 c Lentils - raw, brown 1 c Clove - crushed 1/4 c Wheat germ 1 ts Thyme 1 c Breadcrumbs - whole wheat 1 tb Soy sauce 1/2 c Brown rice 4 tb Tomato sauce 1 Onion - small, minced 1 tb Olive oil 3 Eggs 2 tb Tabasco sauce Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROBIN HOWLEY'S MEATLOAF Categories: Meatloaf Servings: 8 1 lb Ground beef - lean 1/2 c White wine - dry 1 Whole wheat bread crumbs - 8 Slice ham, capicollo and From 1 slice Pepper salami 1/2 c Parmesan Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd prize in the Calgary Sun's Great Meatloaf Recipe Search. Calgary Sun Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil, garlic, salt and pepper to taste Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on waxed paper and top with layers of the deli meat. Roll up like a jelly roll and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum foil during the first half hour, then remove to finish cooking. To make sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of flour to thicken and serve with the loaf. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOMETHING DIFFERENT ON A BUDGET MEATLOAF Categories: Meatloaf Servings: 8 1/4 lb Ground chicken 2 Eggs - lightly beaten 1/4 lb Ground pork 1/2 c Breadcrumbs 1/4 lb Ground beef - lean 1/2 c Honey 1/4 c Whole milk Pepper and salt to taste -----------------------------------GLAZE----------------------------------- 2 tb Hot mustard 1/4 c Apricot jam 1 ts Garlic - crushed Contributed to the echo by: Fred Towner Originally from: The Calgary Sun's Great Meatloaf Recipe Search, Monday, June 4, 1990 Submitted by Christine Barabe Something Different on a Budget Meatloaf-6th prize Mix chicken, pork, beef, eggs, breadcrumbs, milk, honey and salt and pepper. Shape into a loaf and put in pan. Mix glaze ingredients together and spread over top of loaf. Sprinkle with additional breadcrumbs. Bake in 325F oven for 1-1/2 hours. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CAJUN PRIME RIB - BLACKENED Categories: Cajun, Beef Servings: 6 10 1/2 lb Prime rib roast (4 bone) 1/4 c Salt 1/4 c Black pepper 2 Onions, thinly sliced 1/4 c Garlic powder --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 tb Plus 1 tsp, salt 1 tb Plus 3/4 tsp, black pepper 1 tb Plus 2 tsp, white pepper 2 1/2 ts Dry mustard 1 tb Plus 2 tsp, fennel seeds 2 1/2 ts Ground cayenne pepper Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you. This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (This is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly.) This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN DA VINCI Categories: Chicken Servings: 4 2 Boneless Chicken Breasts, 1 lb Italian Sausages. Sliced Cut into thin strips Into rounds about 1/2" 1 Oil Thick. 2 Green peppers, sliced 2 cl Garlic 1 Onion, sliced thick, or cut Chicken broth Into chunks White wine 1 Fresh mushrooms Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BOW TIES W/SAUSAGE, TOMATOES & CREAM Categories: Italian, Pork Servings: 4 2 tb Olive oil Drained, coarsely chopped 1 lb Sweet Italian sausage, 1 1/2 c Whipping cream Casings removed, crumbled 1/2 ts Salt 1/2 ts Dried red pepper flakes 12 oz Bow tie pasta 1/2 c Diced onions 3 tb Minced fresh parsley 3 cl Garlic, minced Freshly grated Parmesan 1 cn Italian plum tomatoes, Cheese Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SZECHUAN CASHEW CHICKEN Categories: Chinese, Chicken Servings: 4 2 Whole chicken breasts 1 tb Thin soy sauce (about 2 lbs), boned and 2 tb Peanut oil Skinned 1 c Raw cashews 1 Egg white 1/4 ts Salt 1 ts Cornstarch 2 tb Peanut oil 1 ts Thin soy sauce 1 ts Ginger root chopped fine 1/4 ts White pepper 1 tb Hoisin sauce 1 Green bell pepper 2 ts Chili paste 1 cn (8 1/2 oz.) sliced bamboo 1/4 c Chicken broth Shoots, drained 2 tb Green onion tops, chopped 1 tb Cornstarch 1 Egg 1 tb Cold water SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MARINATED EGGPLANT IN OLIVE OIL Categories: Vegetables Servings: 4 4 md Eggplants (about 3 1/2 lbs. Extra virgin would be Total) Prohibitive for too many] 1/2 c Salt 1/4 c Chopped garlic 1 ts White vinegar 1 ts Crushed red pepper 1 ts Extra virgin olive oil [go 1 tb Dried oregano OR For the greenest you can 2 1/2 tb Fresh oregano if available Find] 1/2 ts Salt 3 c Regular olive oil [all Contributed to the echo by: Bill Birner Originally from: La Cucina di Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Clam Chowder #2 Categories: Soups Servings: 1 1/2 lb Bacon 2 ts Seafood Chesapeake brand 1 lg Onion chopped Bay-style seafood 2 Ribs celery peeled and Seasoning Diced 1 qt (4 cup) half and half 5 sm Can minced clams OR Divided 1 lg Can (about 51-oz) 2 tb Flour The day before you wish to serve the soup, fry the bacon until crisp and remove. In bacon drippings, saute onion, celery with leaves and potatoes for 10-15 minutes at medium heat. Add the minced clams, not clam soup but clams, with their juice. Crumble the bacon and add. Cover soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt. Cool down and place in refrigerator at night. On the day of serving, skim grease off top. Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning. Mix 2 cups of the half and half with the flour. Add to the chowder and stir until it bubbles again. Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness. Serve hot with garlic bread and a green salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Cherry Soup #1 Categories: Soups Servings: 1 3 lb Tart cherries canned, fresh 1 ts Cinnamon Or frozen 1 c Heavy cream 1/2 c Wine vinegar 1 c Sour cream 3 tb Cornstarch Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Cherry Soup #2 Categories: Soups Servings: 1 3 c Water Cherries if using 3/4 c Sugar Unsweetened reduce sugar to 1 Cinnamon stick 1/4 cup Zest of 1 orange 1 tb Arrowroot/cornstarch 4 c Pitted fresh tart cherries 1/3 c Cream Or frozen unsweetened 1/2 c Dry red wine In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Egg Drop Soup Categories: Chinese, Soups Servings: 1 3 c Chicken broth 1 md Green onion with top 1 ts Salt Chopped Dash of white pepper 2 Egg slightly beaten Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fisherman Chowder Categories: Soups Servings: 1 1/4 lb Bacon cut in small pieces 1 ts Salt 1 ts Paprika 1/2 ts Pepper 1/2 c Chopped onion 1 Bay leaf 1 c Diced raw potato 1/2 ts Thyme 1 cn (6.5-oz) chopped clams 2 1/2 c Skim milk With liquid 1/2 c Instant mashed potatoes to 1/4 c White wine Thicken 1 c Crab legs/imitation crab Any other shellfish you 1 c Shrimp Like 1 c Scallops halved/quartered In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fish Soup Categories: Soups Servings: 1 4 tb Olive oil 1/2 ts Paprika 1 md Chopped onion 4 Bay leaves 3 cl Garlic, minced 1 1/2 lb Shrimp 4 cn Minced clams 1 lb Scallops 4 c Peeled and chopped tomatos 2 cn Beef broth 1 c Finely chopped carrots 2 cn Chicken broth 2 c Finely chopped celery 4 cn Water 1 ts Salt 1 lb Cut bite size haddock 1/2 ts Dry mustard 1 lb Cut bite size cod 1/2 ts Oregano Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Homemade Cream Soup Substitute Categories: Soups Servings: 1 2 c Instant non fat dry milk 2 ts Dried onion flakes 3/4 c Cornstarch 1 ts Basil and thyme opt 1/4 c Instant low sodium 2 ts Pepper Chicken bouillon Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 cup of the mix and 1 1/2 cup water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Low-Fat Crab Chowder Categories: Soups Servings: 1 2 md Potatoes Drained 4 tb Margarine 1 ts Salt 1/2 c Chopped onions 1/8 ts Thyme 1/4 c Green pepper 1/8 ts Pepper 4 tb Flour 16 oz Imitation crab 4 c Skim milk 2 tb Cooking sherry 2 cn (10 1/4-oz each) whole corn Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping and to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mellow Melon Soup Categories: Soups Servings: 1 1 Cantaloupe pared seeded and 2/3 c Sweet white wine Cubed about 2 lb 1/4 ts Ground cardamom 1/2 Honeydew pared seeded and Chopped mint for garnish Cubed about 2 lb Optional Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Soup Categories: Soups Servings: 1 1 lg Thin sliced onion 1/4 ts Thyme crushed 1 c Chopped green onion & tops 1/4 ts Rosemary crushed 3 cl Garlic fine chopped 1 ts Salt 1/2 c Fine chopped parsley 1/4 ts Fresh ground black 1 Seeded and diced bell Pepper Pepper 1 Bay leaf 3 c Tomato sauce 1 lb Crab/firm white fish cubed 1 c Dry white wine 1 lb Shrimp 1 c Water 6 Scallops/clams in the shell Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Tropical Soup Categories: Soups Servings: 1 3 c Strawberries 1/2 c Sweet white wine 1 c Frozen cherries 1/2 c Light cream 4 c Frozen strawberry juice 2 tb Cornstarch Diluted 2 tb Cold water 2 tb Clover honey 1/2 c Sour cream 1/2 c Fresh lime juice Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Burger Soup Categories: Soups Servings: 1 1/2 lb Ground beef 1 pk (10-oz) frozen mixed 2 c Water Vegetables 1 cn (16-oz) stewed tomatos 1/4 c Dry onion soup mix 1 cn (8-oz) tomato sauce 1 ts Sugar In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Weight Watchers Soup Categories: Soups Servings: 1 1 lg Can V-8 juice 1/2 sm Head cabbage 1 V-8 can water 3 Cubes beef bouillon 1 lb Hamburger 1 pk Frozen mixed vegetables Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Caesar Salad Categories: Salads Servings: 1 1 Very fresh egg yolk 1 c Homemade croutons **** 1/4 ts Salt 3 tb Fresh grated/hand 6 tb Divided olive oil Shredded Parmesan cheese 1 cl Garlic, crushed 1 tb Fresh lemon juice/ 1/2 ts Worcestershire sauce Concentrate 1/2 ts Dijon style mustard 2 Heads romaine lettuce 3 tb Apple cider vinegar Inside leaves only *** Fresh ground black pepper *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Salad Categories: Salads Servings: 1 3 Slices dense and chewy 1 Quarter jar Durkee's famous Bread Sandwich and salad sauce 1/3 c Melted butter With mayonnaise 1 ts Garlic powder 4 tb Oil and vinegar dressing 1 Head romaine lettuce 2 tb Parmesan cheese For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Three Lettuce Chiffonade Categories: Salads Servings: 1 1 Head radicchio about 1/4 lb Cored Core removed 1/4 c Olive oil 2 Head bibb lettuce 1/4 lb ea 3 1/2 tb Red-wine vinegar 1/2 Head iceburg lettuce about Salt and fresh ground 1/4 lb core removed Pepper 1 Green bell pepper 1/4 lb Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Watercress Goat Cheese Salad Categories: Salads Servings: 1 1 Bunch watercress washed and 4 oz Mild goat cheese well Dried Chilled 1/4 c Pecan halves On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carmel Apple Salad Categories: Salads Servings: 1 1 Container (8-oz) frozen With juice Whipped topping thawed 3 c Diced apples 1 pk Dry instant butterscotch 1 c Dry roasted nuts Pudding 1 c Marshmallows 1 cn (8-oz) crushed pineapple Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: English Walnut Salad Categories: Salads Servings: 1 1 Bunch red leaf lettuce 1/2 lb Arugula 1 Bunch watercress 1 c Walnut halves ----------------------------------DRESSING---------------------------------- 1/2 c Walnut oil 2 ts Salt 1/2 c Good quality olive oil 2 ts Sugar 1/3 c Red wine vinegar 1/4 ts Pepper Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit and Shells Salad Categories: Salads Servings: 1 1 (7-oz) package shells/rings 1 md Sliced banana Uncooked 1 md Apple cored and chopped 1 cn (15-oz) fruit cocktail 2 c Whipped topping Drained 1/4 ts Ground cinnamon Prepare shells according to package directions; drain. In medium bowl, combine shells, fruit cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Salad Categories: Salads Servings: 1 2 Cut up apples 2 Cut up peaches 3 Cut up pears 1/2 c Sugar optional 1 Cut up orange Non dairy whipped topping Seedless grapes cut in half Thawed 1 cn Crushed/tidbit pineapple Sliced bananas Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Salad #2 Categories: Salads Servings: 1 1 Cubed cantaloupe melon 1 lb Seedless grapes 1 Cubed honeydew melon 4 Cubed peaches 2 Baskets sliced strawberries 1 Lemon juiced OR 2 Peeled & wedged oranges 1 c Yogurt, any fruit flavor 1/2 Cubed watermelon (optional) Stir fruit pieces together by hand. Squeeze juice of lemon over all, or stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup with one ounce vodka and pour over salad. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Salad w/Dried Cherry Vinaigrette Categories: Salads Servings: 1 3 tb Dried cherry vinegar 1 sm Orange peeled and cut 4 tb Vegetable oil Into sections 1/4 ts Salt 1/4 c Whole salted cashews 1/4 ts Ground black pepper 1 1/2 c Belgian endive 1 c Dried cherries 1 1/2 c Spinach 1 sm Granny smith apple thin 1 1/2 c Boston lettuce Sliced For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruited Rice Salad Categories: Salads Servings: 1 2/3 c Uncooked long grain rice 1/3 c Sliced natural almonds 1 cn (11-oz) mandarin oranges 2 tb Vegetable oil Juice reserved 1 tb Cider vinegar 1 c Seedless red grapes each 1 ts Dijon style mustard Cut in half 1 tb Chopped parsley 1/3 c Golden raisins Lettuce leaves Prepare rice according to package directions for microwave cooking. Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in large serving bowl, combine orange segments, grapes, raisins and almonds. In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard, parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing over salad; toss. Garnish with lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glorified Pasta Salad Categories: Salads Servings: 1 2 Egg Drained and halved 1 cn (20-oz) crushed pineapple 1 cn (8-oz) seedless grapes Drained reserving 2 Tb Drained and halved Liquid 2 c Miniature marshmallows 3 tb Lemon juice from 2 1/2 c Whipping cream whipped Concentrate 1/4 c Finely chopped maraschino 2 tb Sugar Cherries 1 tb Butter/margarine 1 c Acini di pepe/rosmarina/ 1/4 ts Salt Rings uncooked 1 cn (11-oz) mandarin oranges Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lime Waldorf Salad Categories: Salads Servings: 1 1/2 c Water Pieces 2 tb Lemon juice 2 Peeled and cut in 1/4-in 2 Cored and cut in half firm Dice carrots Ripe bosc/anjou pears 1 c Walnut halves 2 Cored and cut in 1/2-in 1 c Golden raisins Pieces celery stalks Lime mayonnaise 2 Tart green apples cut 1 tb Chopped fresh mint Lengthwise then in 1/2-in 2 tb Sunflower seeds Mix water and lemon juice in a large bowl. Toss in pears and apples; let rest for 10 minutes. This will prevent discoloration. Drain fruits, discarding liquid, pat dry and return them to bowl. Add celery, carrots, walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1 hour. Before serving, mix well and sprinkle top with mint and sunflower seeds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Melon Medley Salad Categories: Salads Servings: 1 2 c Small cantaloupe balls 2 c Small crenshaw melon balls 2 c Small honeydew melon balls 1 c Chopped celery 2 c Small watermelon balls 1/4 c Chopped pistachio/almonds ----------------------------------DRESSING---------------------------------- 1/4 c Light sour cream Leaves 2 tb Honey 1 tb Triple sec liqueur 1 tb Minced fresh mint Lettuce leaves optional Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss lightly to blend. Chill in plastic bags until ready to serve. At serving time, drain juice from melon balls and reserve for another use. Toss melon balls with celery and nuts. Add dressing and toss again. Serve in scooped out melon halves, if desired, or in lettuce lined salad bowls. DRESSING: Combine sour cream, honey, mint leaves and liqueur, blending well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minty Fresh Fruity Salad Categories: Salads Servings: 1 1 md Cantaloupe pared seeded Hulled and sliced Cut into chunks 1/4 c Packed mint leaves cut 1 pt Fresh/thawed frozen Into thin strips Blueberries 1/4 c Orange juice 1/2 pt Strawberries washed 2 tb Honey In large serving bowl, combine melon, berries, mint, orange juice and honey; lightly toss. Cover and chill. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Morning Fruit Salad Categories: Salads Servings: 1 1/2 md Size ripe cantaloupe 3 tb Chopped fresh mint 2 Ripe kiwi fruit Plus 4 whole sprigs for 1 pt Ripe strawberries Garnish 1/2 pt Fresh raspberries/ 1/4 c Fresh squeeze orange Blackberries Juice Scoop out cantaloupe with melonballer and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl. Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange and Black Olive Salad Categories: Salads Servings: 1 6 Naval oranges 1/2 ts Salt Handful of black olives 1 ts Powdered sugar Packed in oil 2 tb Orange flower water, Juice of 1/2 lemon Optional With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange and Radish Salad Categories: Salads Servings: 1 1 Long white radish, about 1/4 ts Salt or to taste 1 lb in weight, or red ones 1 ts Powdered sugar 3 Navel oranges 2 tb Orange flower water, Juice of 1/2 lemon Optional 1 tb Olive oil Peel and grate the white radish or trim and thinly slice the red ones. Remove the orange peel, including white membrane, with a sharp knife and cut the fruit into 1-inch pieces, saving any juice. Gently mix the radishes, oranges, orange and lemon juice, olive oil, salt, sugar and orange flower water, if using. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple and Cheese Salad Categories: Salads Servings: 1 1/2 lb Cheddar cheese 6 lg Lettuce leaves 1 cn 20-oz pineapple chunks 3/4 c Mayonnaise Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Salad Categories: Salads Servings: 1 1 cn 12-oz cool whip 1/3 c Lemon juice 1 cn Condensed sweet milk 1 cn Crushed pineapple Thaw the cool whip. Mix 1/3 cup of lemon juice into 1 can of condensed sweetened milk until it is the consistency of sour cream. Stir milk mixture into cool whip, add pineapple. Cool in refrigerator for 1/2 hour. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Salsa Categories: Salads Servings: 1 1 cn (20-oz) crushed drained 1 Fresh jalapeno pepper Pineapple Seeded and minced 1 sm Red bell pepper seeded 1 1/2 tb Chopped cilantro And chopped 1/4 ts Salt 2 tb Red onion 1/8 ts Pepper In medium serving bowl, combine all ingredients. Cover and chill until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Romaine and Tangelo Salad Categories: Salads Servings: 1 1 Honey and poppy seed 1 c Peeled tangelo/mandarin Dressing Orange segments Small inner leaves from 2 6 tb Pecan halves/sliced Large heads romaine lettuce Almonds (about 30 leaves) Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Summer Fruit Compote Categories: Salads Servings: 1 1/2 c Maple syrup Fresh mint leaves 2 c Water 1 Peeled & sectioned 1 1/2 lb Halved & pitted plums Grapefruit 1 Basket boysenberries 1/2 lb Green seedless grapes 1 Basket raspberries 1/3 c Wine (plum is good) 2 Peeled & sectioned naval Fresh mint leaves Oranges In a saucepan, bring maple syrup and water to boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in hot water) for 30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach boysenberries and raspberries for 15 seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections 1 minute, and remove them to the serving dish. Poach grapes for 15 seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Walnut Orange Salad Categories: Salads Servings: 1 6 lg Oranges (navel) 1 c Thin sliced radishes 1 ts Honey 1 c Toasted walnut halves chop 1/2 ts Cinnamon Into smaller pieces if you 1 lb Mixed fresh greens (half Wish Spinach and half romaine 3 tb Quality olive oil Works best) Salt and pepper to taste 1/2 c Thin sliced purple onion At least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour. Clean greens and pat dry. Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. Season to taste with salt and freshly ground pepper. Just before serving, add the oranges and all their liquid. Mix well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Weight Watchers Apple Cheddar Salad Categories: Salads Servings: 1 2 sm Red apples quartered thinly Cheese cut into small cubes Sliced 1/4 c Reduce calorie mayonnaise 2 ts Lemon juice Dash salt and pepper 2 c Thin sliced celery Lettuce 6 oz Natural mild cheddar flavor Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients; toss to coat. Serve on lettuce lined plate. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Whipped Delight and Fruit Delight Categories: Salads Servings: 1 1 pt Whipping cream 1 lg Banana sliced 1 tb Sugar 1 c Dates chopped 1 cn 16-oz pineapple tidbits 1/2 c Chopped nuts optional 1 cn 16-oz black cherries 2 c Miniature marshmallows Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: 3-Bean Salad Categories: Salads Servings: 1 1 cn 16-oz green beans 2/3 c Vinegar 1 cn 16-oz kidney beans 1/2 c Salad oil 1 cn 16-oz wax beans 1/4 ts Pepper 1/2 c Chopped green pepper 1/4 ts Salt 1/2 c Sugar 1/2 c Chopped onion Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Arugula and Red Onion Salad Categories: Salads Servings: 1 3/4 lb Arugula leaves 1 tb Red-wine vinegar 1 md Size red onion cut into 3 tb Olive oil Thin slices Salt and fresh ground 1 ts Finely chopped garlic Pepper Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Shrimp Salad Categories: Salads Servings: 1 1 lb Shrimp shelled and cleaned 2 tb Minced parsley 1 1/2 lb Cleaned asparagus 1 md Diced tomato 1 Thin lemon slice Lettuce leaves 1/4 c Sliced green onion 1 oz Grated Monterey jack cheese ----------------------------------DRESSING---------------------------------- 1/2 c Salad oil 1 tb Parsley 4 tb Vinegar 1 tb Basil 1/4 ts Salt 1 tb Oregano Dash cayenne 1 tb Chervil 1/8 ts Pepper Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beet & Cucumber Salad w/Orange Dressing Categories: Salads Servings: 1 1 Head leafy lettuce 1 Long European cucumber 1 Head romaine lettuce 1 Fresh beet (8-oz) ----------------------------------DRESSING---------------------------------- 3 tb Orange juice 2 ts Orange grated rind 1 tb Lemon juice 1/2 ts Salt 1 tb Honey 2/3 c Vegetable oil 2 ts Dijon style mustard Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Berried Spinach Salad Categories: Salads Servings: 1 2 Whole skinned boned chicken 1 pt Strawberries hulled and Breasts about 1 1/4 lb Cut in half 3 tb Vegetable oil divide 1 sm Sliced thin red onion 1/2 ts Salt 2 tb Cider vinegar 1/4 ts Pepper 1 tb Sugar 1 10-oz bag spinach washed 1 ts Poppy seeds Dried and stems removed Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 ts salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet. Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the reserved pan dripping until well blended. Pour over salad and toss lightly to combine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bitter Greens Salad Categories: Salads Servings: 1 1/2 Head chicory 1/4 c Bottled Italian style 1/2 Bunch arugula Salad dressing 1 sm Head radicchio Wash and dry greens under cold running water. Remove and discard stems from all greens. Dry greens well. Place radicchio on serving platter. Tear greens into bite size pieces; place on top of radicchio. Just before serving, pour the Italian style dressing over salad and toss. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brazilian Salad Categories: Salads Servings: 1 1 1/2 Head mixed romaine and Drained and sliced Leaf lettuce washed well, 1 cn (6-oz) drained black olives Gently patted dry 1 cn (15-oz) drained garbanzo 3 Tomatos peeled and sliced Beans Thin Fresh chopped parsley to 1 lg Onion sliced thin Garnish 1 cn (14-oz) hearts of palm Olive oil Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of parsley and olive oil or other favorite dressing on the side. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli and Avocado Salad Categories: Salads Servings: 1 1 sm Bunch broccoli 1/2 ts Finely chopped garlic Salt to taste 1 tb Red wine vinegar 1 lg Ripe avocado Freshly ground black pepper 1/2 Lemon To taste 1 ts Dijon style mustard 3 tb Olive oil Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use. Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill. Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration. Arrange the broccoli and the avocado alternately on each of 4 serving plates. Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Mushroom Bulgur Salad Categories: Salads Servings: 1 1/4 c Sugar 3/4 c Water 1/2 ts Salt optional 1 c Bulgur (cracked wheat) 1 ts Paprika 1 Head broccoli cut into 1 ts Celery seed Florets 1 ts Onion powder OR 1 lb Mushroom thin sliced 2 ts Onion flakes 2 tb Shredded/finely chopped 1/3 c Cider or wine vinegar Green onion tops In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling. Pour over bulgur and allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with green onion tops for garnish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Raisin Salad Categories: Salads Servings: 1 1 lg Head broccoli washed 1/2 c White raisins Trimmed use florets only no 1/2 c Chopped pecans Stems and drained dry 1/2 lb Bacon fried crisp and 1 c Chopped red sweet onion Crumbled ----------------------------------DRESSING---------------------------------- 2 tb Red wine vinegar 1/2 c Sugar 3/4 c Mayonnaise In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, overnight and toss gently the next day when ready to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MASHED POTATOES WITH GARLIC Categories: Vegetables Servings: 8 3 Tomatos (peeled/cubed) 4 tb Butter at room temperature 1 Head garlic 1 Egg yolk 5 tb Heavy cream Contributed to the echo by: Janice Norman MASHED POTATOES WITH GARLIC ALA THE SILVER PALATE 1. Cook potatoes until tender, about 20 minutes. While the potatoes are cooking, separate the cloves of garlic, place them in a small saucepan, cover with water and let simmer until very soft, about 15 minutes. 2. Drain the potatoes, put back in pan, shake over flame until dry. Set aside. 3. Slip the skins off the garlic and put in food processor with cream. Puree. 4. Transfer the potatoes to the bowl of electric mixer, and add the pureed garlic, butter, egg yolk, and pepper/salt to taste. Beat until just smooth and serve. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHOCOLATE SOUR CHERRY CAKE Categories: Cakes Servings: 10 12 tb Unsalted butter 6 Eggs, separated 6 oz Semi-sweet chocolate 1 ts Vanilla 1 c Sugar 1 cn Sour cherries, drained 3/4 c Sifted flour with 1 t. salt Contributed to the echo by: Janice Norman CHOCOLATE SOUR CHERRY CAKE Preheat oven to 350. Melt chocolate and butter together, let cool slightly. Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites. Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan. Servings: 10 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF AND MACARONI Categories: Beef, Pasta Servings: 4 1/2 c Onion Chopped 3/4 c Dry Macaroni 2 tb Beef Base 1 ts Sugar 1/3 c Celery Chopped 28 oz Crushed Tomatos 1 ts Dry Parsley 1/2 ts Red Pepper 1/3 c Green Pepper Chopped 3/4 lb Hamburger 1 cl Garlic Minced 1/2 c Dry American Cheese Contributed to the echo by: Janice Norman BEEF & MACARONI Place hamburger in large skillet. Separate into small pieces and saute till meat is brown. Remove meat from skillet and drain off most liquid. Place pasta in boiling water for 8 minutes and drain. Add 1-tbl olive oil to skillet and saute onion, celery, peppers, and garlic till soft. Add cooked pasta, hamburg, tomatos, bouillon, parsley, sugar and pepper. Toss ingredients. Simmer slowly for 20-minutes while stirring frequently. Serve when flavors have blended. A small bowl of dry American cheese should accompany the meal with crusty bread, and green salad. Serves [4] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LENTIL LOAF Categories: Meatloaf, Vegetarian Servings: 4 1 c Lentils cooked Please!) 1 md Onion, peeled and sliced 1/2 c Milk 1 Tomato, diced 1 tb Corn or peanut oil 1 1/2 c Bread crumbs 1/4 ts Garlic powder 1 tb Grated Parmesan (fresh 1 ts Salt Contributed to the echo by: Janice Norman Lentil Loaf Oil for loaf pan Saute onion and tomato in oil until onion is golden and tomato is soft. In a bowl mash up the cooked lentils a little. Add onion & tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for 1/2 hour or until done. You could add a Tbs. of ketchup...you could put just about anything in there (celery, bell pepper...) Tonight I'm going to beat one egg and mix it in to make the loaf stick together better. And maybe add a touch of ketchup or BBQ sauce or something. You can serve with any sauce or gravy or anything. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: QUICK TURKEY DINNER Categories: Poultry Servings: 8 1 lb Ground raw turkey 1/2 c Egg Beaters (= 2 eggs) 1 cn Whole berry cranberry sauce 2 ts Instant chicken bouillon 1 c Cracker meal 2 tb Margarine 1/2 c Water Contributed to the echo by: Janice Norman Quick turkey dinner made with ground raw turkey. QUICK TURKEY DINNER Parsley for garnish Combine turkey, cracker meal and Egg Beaters in small bowl until well blended. Shape into 8 oval patties. Melt margarine in large skillet over med-high heat. Brown patties on both sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring to boil. Reduce heat, cover and simmer until done, about 20 minutes. Arrange patties on serving plate, spoon sauce over them and garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TURKEY BURGERS Categories: Poultry Servings: 4 1 lb Ground turkey 1 Egg (or low cholesterol 1/2 c Minced onion Equivalent) 1/2 c Minced green pepper 1 c Plain bread crumbs 2 tb White wine (preferably) 3 tb Olive oil 1/2 ts Thyme Worcestershire sauce 1/2 ts Basil Your favorite burger buns 1/2 ts Ground pepper Sliced tomatos, relish, 1 ts Salt Catsup, etc. Contributed to the echo by: Janice Norman A quick burger recipe using ground turkey that makes a good ground beef substitute and is flavorful. A Turkey Burger Recipe Heat oil in skillet. Combine all other ingredients in a bowl and mix until well blended. Form into patties (6 to 8). Saute patties on each side until brown (2-4 minutes per side, depending on thickness). Drain, serve in buns as you would hamburgers, with appropriate accompaniments. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED WINE SUBSTITUTES Categories: Sauces Servings: 1 3/4 c Water Looks wrong) 1 ts Instant beef bouillon (I 1 tb Vinegar Looked it up and it still Contributed to the echo by: Cheryl Johns Substitutes for 3/4 cup Red Wine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ITALIAN SAUSAGE Categories: Italian, Pork Servings: 6 1 1/2 lb Italian sausage, cut into 1 lg Bay leaf Links Plenty oregano, basil, 1 Oil Marjoram 1 sm Onion, diced Pinch each thyme, rosemary 1 lg Green pepper, diced Dashes ground fennel, red 3 lg Cloves garlic, sliced Pepper flakes (optional) 16 cn Tomato sauce or whole Lots Parmesan cheese Tomatos, smooshed 6 oz Fresh mushrooms, 1/2'd or 6 cn Tomato paste 1/4'd 1 ts Sugar (to cut acidity of 1 2 slices American cheese (I Tomatos) Know, heretical but good) 8 oz Red wine Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes. Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce. Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: YANKEE MAPLE CORN MUFFINS Categories: Breads Servings: 12 2 c Flour 1/4 c Light brown sugar 1 c Yellow cornmeal 1 c Milk 1 tb Baking powder 1/3 c Maple syrup 3/4 ts Salt 3/4 Stick butter, melted 2 Eggs Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 T of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of butter. Makes one dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BLUEBERRY CLAFOUTTI Categories: Breads Servings: 12 4 c Blueberries 2 ts Vanilla 1 c Milk 1 1/4 c Flour 1/3 c Sugar Dash salt 2 Eggs Contributed to the echo by: Debra Heng Originally from: "Victory Garden" BLUEBERRY CLAFOUTTI Grease & flour a suitable baking dish. Add berries. Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until golden & puffy. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GARLIC CROUTONS WITH THYME Categories: Breads Servings: 1 2 cl Garlic, halved 2 c Bread, white, 1/2-inch 2 tb Butter, unsalted Cubes 1/2 ts Thyme, dried, crumbled Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine Garlic Croutons with Thyme Rub a small heavy skillet with the cut side of the garlic and in it cook the garlic in the butter over moderately low heat, stirring, for 5 minutes, or until it is golden. Discard the garlic, add the bread cubes and the thyme, and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about a cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LARGE GARLIC CROUTONS Categories: Breads Servings: 1 1 cl Garlic, large 12 French bread, slices 1/3 c Olive oil Salt, pinch Contributed to the echo by: Sallie Austin Originally from: The Ultimate Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PARSLEY CROUTONS Categories: Breads Servings: 1 3 tb Butter, unsalted 2 tb Parsley, fresh, minced 3 Bread, white, slices Salt Contributed to the echo by: Sallie Austin Originally from: Bon Appetit magazine Parsley Croutons Cut bread slices into 1/2-in cubes. Melt butter in a heavy large skillet over medium heat. Add bread cubes. Season with salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool completely. Cover tightly.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: UNO'S DEEP PAN PIZZA Categories: Italian Servings: 4 -----------------------------------CRUST----------------------------------- 1 c Warm tap water (110-115°) 1/2 c Coarse ground cornmeal 1 ts Active dry yeast 1 ts Salt 3 1/2 c Flour 1/4 c Vegetable oil ----------------------------------FILLING---------------------------------- 1 lb Mozzarella, sliced 3 ts Dried oregano,OR 1 lb Sausage, removed from the 5 Fresh basil leaves, Casing and crumbled Shredded 1 cn Whole tomatos, drained and 4 tb Freshly grated Parmesan Coarsely crushed Cheese 2 c Cloves, peeled and minced Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatos. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatos. Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAY SCALLOP STEW Categories: Stews, Shellfish Servings: 4 2 tb Chopped shallot 3 tb Snipped chives 2 tb Butter 1 lb Scallops OR 1 c Dry white wine 1/2 lb Scallops AND ** 1 c Heavy cream 1/2 lb Lobster meat ** 2 c Milk (not skim or 2%) 1 ts White pepper (or to taste) Contributed to the echo by: Janice Norman Originally from: the Sea view restaurant - Bar Harbor, Me. Bay Scallop Stew In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min. **Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CELEBRATION SHRIMP Categories: Prawns/mush Servings: 4 8 lg Prawns, shelled and Juice of 1 lemon, per four Deveined, per person People 1/2 c Sweet butter Fettucine noodles, cooked 2 cl Garlic, minced And drained 4 White mushrooms, cleaned, Grated Romano Cheese, to Per person Taste Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a frying pan, combine the garlic and butter over medium heat until the butter is melted. Place the shrimp and mushrooms in the pan and saute until shrimp is done, turning the shrimp and mushrooms occasionally. Put the hot fettucine noodles on each plate. Top with a serving of shrimp and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon juice over the butter/garlic mixture and heat, stirring for 1-2 minutes. Pour the butter/garlic mixture over the fettucine. Shake the grated cheese over each serving (we let everyone do his/her own) and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN YA-HAH! Categories: Chicken Servings: 4 2 Chicken breasts, split, (prepared if you must) Skinned and boned 1/2 ts Cumin 1 c Celery, coarsely chopped 1 tb Oregano, fresh (3/4 t if 1 c Onion, coarsely chopped Dried) 3 Jalapeno(s), fresh minced 1/4 c Red wine, (dry-ish) 1 tb Sesame oil, dark 4 Cloves garlic, crushed 1/2 ts Celery seed, whole 3 cn Tomato sauce 8 ts Water chestnuts, sliced 1/2 ts Curry powder (canned as a last resort) 1 tb Szechwan chili sauce 2 tb Chili powder, home made Oil for saute Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GOURMET CHILI POT PIE TOPPING Categories: Pies Servings: 6 1 c All purpose flour 3/4 c Milk 1 c Yellow corn meal 1 Egg, lightly beaten 3 tb Sugar 1/2 c Grated cheddar cheese 2 ts Baking powder 2 ts Chopped chilies, or to 3 tb Butter, melted and cooled Taste Contributed to the echo by: Janice Norman Originally from: Joan Gruzen GOURMET CHILI POT PIE TOPPING (from Joan Gruzen) Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili. Bake the potpie in the middle of a preheated 400 oven for 10 minutes. Reduce the heat to 350 and bake the potpie for 30 minutes more. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HAM AND REDEYE GRAVY Categories: Sauces Servings: 1 4 tb Drippings from 4 half-inch Sugar Baked ham steaks 1/2 c *strong* fresh-brewed black 1/4 c Firmly packed *light* brown Coffee Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly. If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEDALLIONS OF PORK W/RED WINE SAUCE Categories: Pork Servings: 8 8 Slices boneless loin of 2 tb Finely chopped shallots Pork, 3 oz each, trimmed of 2 tb Butter Fat 1 tb Freshly grated ginger 1 Whole clove 1/2 ts Dried thyme OR 1/2 c Red wine 2 Springs of fresh 1 ts Balsamic vinegar 1 Bay leaf 2 ts Honey Salt and pepper to taste 1 tb Olive oil Contributed to the echo by: Janice Norman Originally from: 60 minute Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PORK CHOPS W/APPLES & SWEET & SOUR Categories: Pork Servings: 8 8 1/2 in thick boneless pork 2 tb Red wine vinegar Chops 3/4 c Chicken broth 2 Cooking apples (granny 1 tb Honey Smiths), about 1 lb. 1 ts Tomato paste (just to give 1/4 c Flour Red color, sometimes I 2 tb Oil Substitute 2 tb Finely chopped shallots (or 1 tb Catsup) Onions) Salt and pepper to taste Contributed to the echo by: Janice Norman Originally from: the N.Y. Times Pork Chops with Apples and Sweet and Sour Sauce Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROCK SHRIMP CHOWDER Categories: Stews, Shellfish Servings: 8 2 lb Rock shrimp 1/2 ts Thyme 1 c Celery, diced 1 ts Chopped garlic 1 c Chopped onion 1/2 c Flour 1 c Chopped carrots 1 Tomato, diced medium 1/4 lb Butter or margarine 1 Green pepper, diced medium 1/4 ts Black pepper (optional) 2 Tomatos, diced medium 1 ts Curry powder Chopped parsley for garnish 1 1/2 ts Chili powder Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp Chowder Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Serve topped with oyster crackers and fresh chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: WHOLE WHEAT PIZZA CRUST Categories: Breads Servings: 1 1 1/2 c Warm water 1 c White all-purpose flour 2 tb Veg. oil (enough to make a satiny 3 tb Honey Dough) 1 tb Salt 1 ts Yeast 2 1/2 c Whole wheat flour Cornmeal for shaping surface 2 tb Gluten flour (opt.) Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT PIZZA CRUST Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour, and mix well. Cover and set in warm place until light and bubbly. Add remaining wheat flour and as much white flour as the dough wants. Knead for 10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally. Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SHRIMP AND FETA ALLA GRECQUE Categories: Greek, Shellfish Servings: 6 1 lb Shrimp, medium, cleaned, 1 tb Parsley, chopped Cooked 1 tb Basil, fresh, chopped 1 lb Feta cheese, * 1 tb Dill, fresh, chopped 1 c Scallions, sliced 1/2 ts Salt 1 tb Tomato sauce 1/4 ts Pepper 1/2 c Olive oil 1 1/2 lb Fettuccine, or flat 1/4 c Lemon juice, fresh Noodle ** Contributed to the echo by: Jean Hores Originally from: Kitchen Aid Cook Book Shrimp and Feta Alla Grecque * feta cheese, drained and coarsely crumbled ** noodles, cooked and drained Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT APPLE MUFFIN Categories: Breads Servings: 24 ----------------------------------TOPPING---------------------------------- 4 Apples, red, medium, 3 tb Sugar Dessert 2 ts Cinnamon, ground -------------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose 2 Eggs 1 ts Salt 2/3 c Milk 1 tb Baking powder 1/4 c Butter, melted 1/4 c Sugar 1 c Apples, peeled, chopped, Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPINACH & FETA CHEESE QUICHE Categories: Greeks, Cheese, Eggs Servings: 6 10 oz Spinach, frozen, chopped, * 2 tb Parsley, chopped 4 Eggs, beaten 1/4 lb Feta cheese, crumbled 3/4 c Cream 3 tb Parmesan or Romano 1 1/4 c Milk Cheese ** 2 tb Lemon juice Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated. Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FETA & RICOTTA CHEESE FONDUE Categories: Greek Servings: 4 3 tb Butter or margarine 1 Lemon, juice of 4 oz Feta cheese 1/2" cubes 1 tb Parsley, minced (optional) 1/8 ts Pepper, black 1 c Ricotta cheese This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHOCOLATE CANDY SQUARES Categories: Candies, Chocolate Servings: 24 1/2 c Margarine (melted) 1 1/2 c Flaked coconut 2 c Vanilla wafer crumbs 2/3 c Evaporated milk 1 c Chopped walnuts 1 c Brown sugar (firmly packed) 6 oz Pkg. chocolate chips Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRUNCHY PEA SALAD Categories: Salads Servings: 4 10 oz Fresh or frozen peas 1/4 c Diced green onion 1/4 c Crisp bacon (crumbled) 1 c Cashews 1 c Diced celery 1/2 ts Dijon mustard 1/2 c Sour cream 1 cl Garlic (minced) 1 c Chopped celery 1 c Prepared Hidden Valley Ranch Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill. SERVES 4 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PICKLED PEACHES Categories: Pickles Servings: 3 7 lb Peaches, small 1/2 c Water 3 lb Sugar 1 ts Cinnamon, ground 1 1/2 c Vinegar, cider Cloves, whole Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath. Makes about 3 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRAB MUFFINS Categories: Shellfish, Appetizers Servings: 24 1/2 lb Crabmeat (7 oz. can) 2 tb Mayonnaise 1 Stick margarine 1/2 ts Season salt 1 Jar Old English Cheese 6 English Muffins 1/2 ts Garlic salt Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEXICAN CORNBREAD #2 Categories: Breads Servings: 8 1 1/2 c Plain cornmeal 1 ts Butttermilk 1 ts Salt 2 Jalopeno peppers (chop fine) 3 ts Baking powder 2 c Sharp cheese - grated 1 c Cream style corn 1/2 c Chopped onion 2 Eggs or egg sub. 2/3 c Cooking oil 1 lg Bell pepper (chop fine) Few shakes garlic powder Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCAN Categories: Italian, Pasta Servings: 4 2 tb Olive oil 1 tb Chopped parsley 4 Ripe tomatos, peeled and 1 lb Spaghetti Chopped 1/2 c Freshly grated Parmesan 3 cl Garlic, finely chopped Cheese 1 ts Crushed red pepper Salt to taste Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FIDO'S FAVORITE TREATS Categories: Dog biscuit Servings: 10 1 c Uncooked Oatmeal 1/3 c Margerine 1 ts Bouillon Granules 1 1/2 c Hot Water 3/4 c Powdered milk 3/4 c Cornmeal 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FIDO'S CHEESE NUGGETS Categories: Dog biscuit Servings: 10 1 c Uncooked Oatmeal 1/4 c Margerine 1 1/2 c Hot Water or Meat Juices 1/2 c Powdered Milk 4 oz (1 cup) Grated Cheese 1/4 ts Salt 1 Egg, Beaten 1 c Cornmeal 1 c Wheat Germ 3 c Whole Wheat Flour In large bowl pour hot water over oatmeal and margerine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FIDO'S RANCH BISCUITS Categories: Dog biscuit Servings: 10 1 pk Dry Yeast 1/2 c Warm Water 2 c Warm Chicken or Beef Broth 1/2 c Powdered Milk 1/4 c Margerine or Hamb. Grease 1/4 c Honey 1 Egg, Beaten 1/4 ts Salt 2 c All Purpose Flour 1 c Cornmeal 1 c Wheat Germ 2 c Cracked Wheat 4 c Whole Wheat Flour In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FIDO'S REWARDS Categories: Dog biscuit Servings: 10 3/4 c Hot Water or Meat Juices 1/3 c Margerine 1/2 c Powdered Milk 1/2 ts Salt (optional) 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cape Cod Cranberry Bread Bake Categories: Breads Servings: 8 1 Orange;large, seedless 1/2 c Heavy cream 2 c Cranberries;picked over 3 tb Grand Marnier liqueur 2 1/4 c Sugar 1 ts Vanilla 1/3 c -Water 8 oz French bread loaf;or Italian 2 Eggs, large -trimmed of crusts, cut in 1 pn Cinnamon;ground -thin slices 1 1/2 c Milk Heavy or whipping cream From Massachusettes' Cape. Delightfully different for Thanksgiving, Finely grate the peel from the orange. Remove the skin and membranes for the orange. Section the orange and cut each section across into thin slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover and continue to cook until slightly thickened, about 5 minutes. Remove from heat. Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg mixture to cover the bread. Spoon one third of all the cranberry mixture over the top. Repeat the layers two more times, adding all the egg mixture to the dish before spooning on the last third of the cranberries. Bake until firm, about 1 hour. Serve slightly warm or at room temperature with heavy cream. SERVES:8 SOURCE:_As American As Apple Pie_ ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POULET CHASSEUR Categories: Poultry, Main dish Servings: 6 2 Chickens (3-1/2 to 4 lbs ea) 2 c Low-sodium chicken broth - cut up 2 tb Tomato paste Salt and pepper; as desired 2 Bay leaves 1/3 c Cooking oil 1/2 lb Bacon; cut into 1/2-in cubes 2 md Onions 1/2 lb Mushrooms, sliced - peeled and roughly diced 1/4 c Brandy 2 md Carrots; roughly diced 1/4 c Milk 1 Celery stalk; roughly sliced 1/4 c Cream 1 tb Minced garlic 1 tb Chopped fresh tarragon 4 tb All-purpose flour PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PRESSED SANDWICH Categories: Sandwiches Servings: 4 8 oz Cooked meat or poultry 1/4 c Olive oil - diced or sliced 1 md Onion 2 Long loaves French bread - peeled & thinly sliced -=OR=- Italian bread 4 sl Brie cheese, 2 oz each 8 Bacon rashers DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut each loaf in half the short way. Remove the center of the bread. (Save the white centers for breadcrumbs.) Set the hollow loaves aside. Arrange the bacon in a large skillet or fry pan and place over medium heat. Cook, turning once, until crisp. Remove the bacon, drain on paper towels and discard the fat in the pan. Replace the pan on the stove, add 2 tablespoons oil and the onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat to high and cook, stirring often until onions begin to dry out and turn a light golden color, another 10 minutes or so. Remove from the heat, scrape the onions into a bowl and set aside. Stuff a cheese slice and a bacon rasher in each loaf of bread. Using the handle of a large wooden spoon, stuff in the meat and onions. Choose a skillet or roasting pan large enough to hold 4 sandwiches and choose a flat cover that is smaller than the pan. Heat half the remaining oil over low heat, place the sandwiches in the skillet with the cover on top of the sandwiches. Place a 2-pound weight on the cover and cook for about 5 minutes. Remove the cover, turn the sandwiches and add the remaining oil. Replace the cover and press down with the weights. Cook another 5 minutes. Remove the sandwiches from the heat and keep warm in a 250F oven while you cook the remaining 2 sandwiches. To serve, cut each sandwich in half, then diagonally cut each half into triangular pieces. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUMPKIN CASSEROLE Categories: Side dish, Vegetable, Casseroles Servings: 6 1 1/2 lb Fresh pumpkin meat 2 Eggs 1 lg Onion; finely chopped 3/4 c Milk 1/2 ts Salt; or as desired 3/4 c Farmers cheese 1/4 ts Ground white pepper -OR- hoop or ricotta cheese 2 tb Unsalted butter; melted Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUREE OF SWEET POTATO SOUP Categories: Soups, Vegetables Servings: 6 1 tb Flavorless cooking oil 1/2 ts Nutmeg 1 md Onion; chopped 1 ts Salt; or to taste 6 c Low-sodium chicken broth 1/4 ts White pepper -OR water, or a mixture 1/2 c Chunky cranberry sauce 1 1/4 lb Sweet potatoes Sour cream - peeled and roughly diced HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PUREE OF TOMATO SOUP Categories: Soups Servings: 6 1/4 c Virgin olive oil 3 tb Chopped fresh herbs 1 md Onion - any combination of Basil, - peeled and roughly diced - Oregano, Thyme & Marjoram 1/2 tb Minced garlic Salt; to taste 2 lb Plum tomatoes,pref. overripe Freshly ground pepper 1 c Dry white wine - to taste HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RACK OF LAMB WITH BACON VINAIGRETTE Categories: Meats Servings: 6 2 Trimmed lamb racks 1 ts Kosher salt - 8 ribs each 1 ts Ground black pepper 1/4 c Olive oil 1/2 lb Bacon; cut in 3/4-in pieces 2/3 c Red wine vinegar 1/2 c Low-sodium chicken broth 1 ts Minced garlic 1 tb Dijon mustard 1 ts Ground coriander HAVE YOUR BUTCHER TRIM the racks, exposing the bone. Remove the outer layer of fat and discard. Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover and let stand at room temperature for 1 hour. Preheat oven to 450F. Pat racks dry and place fat side up in a roasting pan. Place in oven for 10 minutes, reduce heat to 350F and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium. Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes. Set the skillet aside. Remove the lamb from the oven and pour out the fat. Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan. Pour liquid into the skillet with the bacon. When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter. Pour any juices from the lamb into the saucepan. Place the skillet over high heat, bring to a boil and add the mustard. Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED BEANS, PASTA, SAUSAGE & TOMATOES Categories: Main dish, Casseroles Servings: 4 3/4 c Dry red beans 6 Italian-style sausages 12 Ripe plum tomatoes; -=OR=- - each cut in 2-or-3 pieces 28 oz -Can whole peeled tomatoes 1 tb Minced garlic 1/2 lb Rigatoni 1/2 c White wine -=OR=- other tubular pasta 1 tb Fresh oregano leaves; -=OR=- 2 lg Swiss Chard leaves 1 ts -Dried oregano leaves - (red or green) 1/2 ts Salt; or as desired 1 tb Olive oil 1/2 ts Ground black pepper PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED WINE-AND-GARLIC POT ROAST Categories: Meats Servings: 4 2 tb Cooking oil 1 ts Whole black peppercorns 1 Beef round or rump roast 2 Bay leaves -(about 4 lb) 1 1/2 ts Chopped fresh thyme leaves 2 md Carrots; roughly diced -=OR=- 1 Celery stalk; roughly sliced 1/2 ts -Dried thyme leaves 24 Garlic cloves; peeled 1 c Low-sodium chicken broth 2 c Dry red wine 2 tb Butter Salt; to taste HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven. Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours. Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROAST PORK LOIN Categories: Meats Servings: 8 1 tb Salt -(about 6-to-7 lbs and Freshly ground pepper - containing 11-or-12 chops) - to taste 1 md Onion 1 tb Fresh thyme leaves; -=OR=- - peeled and roughly chopped 1 ts -Dried thyme 2 Celery stalks 1 tb Finely minced garlic - roughly sliced 3 tb Olive oil 2 tb Flour 1 ts Ground coriander 2 c All-purpose broth 1 Pork loin, with rib bones -OR low-sodium chicken broth - chine bone removed, 1 c Southern Comfort COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food processor and blend to a paste-like consistency. Scrape into a small bowl. Place pork on a work surface, rub the surface with all the herb paste and place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat oven to 400F. Place the pork in the oven on a rack in a roasting pan and immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the onions and celery. As the roast cooks, remove any excess fat with a basting bulb. The pork juices should run barely pink and the roast will continue to cook while it "rests." A meat thermometer should read 165F-to-170F in the thickest part of the roast. Remove the roasting pan from the oven and increase the heat to 425F. Remove the roast to a plate to rest for 30 minutes before carving. Add the flour to the vegetables in the roasting pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan to the stovetop, place over medium heat and add the broth, Southern Comfort and any juices that have escaped from the pork. Cook, stirring, until the gravy thickens. To serve, cut the loin into individual chops and arrange on a serving platter. Strain the gravy through a sieve or strainer into a sauceboat and serve on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ROSTI POTATOES Categories: Side dish, Vegetables Servings: 2 1 lg Potato 2 tb Butter Salt and pepper; to taste PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RUSSIAN PICKLED WHITEFISH Categories: Fish, Seafood, Russian Servings: 4 4 Pieces of whitefish fillet 1 c White wine - (about 6 oz each) 1/4 c Vinegar 1 Onion; thinly sliced 1/4 c :water 1 tb Mustard 2 tb Chopped fresh dill 1 ts Whole coriander seed Salt and pepper; to taste 1 ts Minced garlic PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot. Place over high heat, quickly bring to a boil and pour over the whitefish fillets. Cover the baking dish and place in the oven for 5 minutes. Remove from the oven, let cool to room temperature and place in the refrigerator. Serve chilled. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAGE DRESSING Categories: Side dish, Poultry Servings: 1 1 c Butter; melted 1 c Minced fresh parsley 3 c Chopped onions 2 ts Salt; or to taste 3 c Minced celery 1 ts Freshly ground black pepper 16 sl White bread, dried - or to taste - broken into small pieces 2 c Broth; or less 6 tb Minced fresh sage; -=OR=- -(turkey, giblet or chicken) 3 tb -Dried sage leaves PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery. Makes Enough for 16-Pound Turkey MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALMON BURIED IN POTATOES Categories: Fish, Main dish Servings: 4 4 7-oz skinless salmon fillets White pepper 2 lb Russet potatoes 12 tb Butter 1 tb Lemon juice 1/2 c Shallots 6 lg Scallions 1/2 c Dry white wine - thinly sliced into rounds 1/2 c White wine vinegar Kosher salt PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum foil, then sprinkle with salt and white pepper. Shred the potatoes and mix with lemon juice and scallions. Make a bed using half the potatoes on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven for 15 minutes. Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from the heat and beat in remaining butter. Add salt and white pepper to taste and set briefly aside in a warm place. When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place it close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce separately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALMON IN RED WINE WITH APRICOTS Categories: Fish, Main dish Servings: 4 2 tb Vegetable oil Salt; to taste 1/4 c All-purpose flour Freshly ground pepper 1 1/4 lb Salmon fillets -to taste 1 c Dry red wine 1 c Dried apricots 1/2 c Fish stock 2 tb Unsalted butter PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting pan over medium heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the wine and stock to the skillet and bring to a boil. Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter and spoon over the sauce. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALMON PATE Categories: Appetizers, Fish Servings: 16 1 sl White bread 2 1/4 lb Salmon 1 tb Unsalted butter 1 ts Salt 1/2 c Diced onion 1 ts Ground white pepper 1/2 c Dry white wine 1 ts Ground coriander 4 Eggs 1/4 ts Ground nutmeg 3 Egg whites 1/2 c Whipping cream 1/2 lb Whitefish PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALMON W/ CABBAGE, CHESTNUTS & BACON Categories: Fish, Main dish Servings: 6 32 Chestnuts 2 c Dry white wine 1/2 lb Slab bacon 1/2 c Unsalted butter - cut into 1/2-in cubes 2 tb Unsalted butter 2 sm Red cabbages 4 tb Finely minced shallots - finely shredded 1 c White vinegar 1/2 ts Freshly ground pepper 1/4 ts Salt 5 lb Whole salmon PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALMON WITH 2 PUREES Categories: Fish, Main dish Servings: 4 1 lb Celery root 2 c Fish stock 1 lb Onions 1 c Whipping cream 1 1/2 lb Mushrooms 3 tb Chopped parsley 2 tb Minced shallots 4 7 oz salmon steaks 3/4 ts Salt -=OR=- Salmon fillets 1 c Dry white wine 1 tb Melted butter 1/2 tb Finely minced garlic 2 tb Unsalted butter PEEL THE ONIONS, roughly dice them and set aside. Remove and discard celery root tops. Using a paring knife, peel and discard the thick black outer layer. Cut the celery root into pieces large enough to fit in the hopper of a food processor. Fit with a shredding blade and shred the celery root. Combine onion and celery root in a heavy pot. Cover onion and celery root and place over low heat. Cook for 20 minutes, stirring frequently. Remove cover and cook, stirring, another 10 minutes or so or until the mixture is dry. Keep warm while preparing the rest of the recipe. Place mushrooms, shallots and 1/4 teaspoon salt in a food processor and puree until smooth. Scrape this mixture into a medium saucepan over medium heat and cook, uncovered, stirring, until the moisture has evaporated and the mixture is dry. Remove from the heat and hold in a hot oven until salmon is done. Preheat the broiler. Butter a 9-inch baking dish. While mushroom mixture is cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium saucepan over medium heat. Cook, uncovered, until reduced by half. Add the fish stock and reduce again until the mixture starts to thicken. Add cream and reduce until sauce will coat the back of a spoon. Scrape into a blender, add the parsley and blend until smooth. Replace in saucepan. Place the salmon in the baking dish and coat the surface with melted butter. Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes. Replace parsley cream over medium heat on top of the stove and whisk in the unsalted butter. To serve, place dollops of celery root and mushroom puree on a warm plate. Lay a piece of salmon on top between the 2 and spoon some sauce over the top. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SALMON WITH FINES HERBES STUFFING Categories: Fish, Seafood, Main dish Servings: 6 1 Whole side of salmon (2 lb) 5 tb Butter - skin and bones removed 2 c Fresh bread crumbs 1 tb Oil 1 c Chopped parsley 1 c Minced onion 3 tb Chopped fresh tarragon 1/2 c White wine 2 ts Chopped fresh thyme 2 ts Salt 1/2 c Sherry 1 ts White pepper COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Apple Soup Categories: Soups Servings: 4 1 tb Olive Oil 1 c Red Cooking Apple 2 c Fresh Broccoli Stalks - peeled and diced - (peeled and diced) 1/2 c Celery, diced 2 tb Fresh Thyme, finely chopped 4 c Lo-Salt, Lo-Fat Chick. stock -OR- 1/4 ts Ground white pepper 3/4 ts -Dried Thyme, crushed 1/4 c NonFat Yogurt 1 c Onion; thinly sliced 2 tb Minced Parsley Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley. Makes 5 1/2 cups. From: Edward Pallan ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fillet of Beef with Cilantro Lime Sauce Categories: Beef, Main dish Servings: 6 1/2 Fillet of beef, trimmed 2 tb Olive oil - (about 2-1/2 to 3 lbs.) 1 tb Cracked black pepper -------------------------------CILANTRO SAUCE------------------------------- 1 c Cilantro leaves 1 tb Dijon mustard 1/2 c Parsley leaves 1 1/4 c Cornichons 2 Limes; juice & zest only 1 ts Ground coriander 1 Garlic clove; crushed Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to 25 minutes for rare. Cool; refrigerate. Serve cold with cilantro sauce. CILANTRO SAUCE: Combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended. Refrigerate until ready to serve. Source: Metropolitan Home - May 1986 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEANUT BUTTER SOUP Categories: Soups Servings: 6 2 tb Minced onion 4 c Chicken broth 3 tb Butter Salt, pepper 1 tb Flour 1 c Whipping cream 1 c Peanut butter 1 tb Madeira Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira. Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LAVASH (ARMENIAN CRACKER BREAD) Categories: Breads Servings: 8 1 pk Dry yeast 2 c All-purpose flour 1 1/2 c Warm water 2 c Whole wheat flour 1 ts Salt Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILLED CREAM OF VEGETABLE SOUP Categories: Soups, Vegetables Servings: 6 1 c Chopped celery leaves 2 Whole cloves 1 md Carrot; diced 1 Garlic clove 1 sm Green bell pepper; diced 1/4 c Rice 1 c Chopped spinach leaves Salt, pepper 1/2 c Chopped parsley 2 Egg yolks 1 lg Onion; chopped 2 c Half and half 4 c Chicken broth Sour cream 3 Parsley sprigs Parsley; minced 1 Bay leaf Chives; minced 1/2 ts Dried thyme 2 md Tomatoes; peeled & chopped Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mixture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mixture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Biscotti Di Greve ( Orange Almond Biscotti) Categories: Italian, Cookies Servings: 48 2 c Flour; unbleached, all purp 1 Egg yolk, large 1 c Sugar 1 ts Vanilla 1 ts Baking soda 1 tb Orange zest; freshly grated 1/4 ts -Salt 1 1/2 c Almonds, whole; toasted 2 Eggs, large -lightly & chopped coarse ----------------------------------EGG WASH---------------------------------- 1 Egg, large; beaten with 1 ts -Water From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI SOURCE: Gourmet, December 1992 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Chocolate Biscotti Categories: Italian, Cookies Servings: 36 2 1/2 c Flour; unbleached, all purp -Dutch process 1 c Sugar 2 tb Ginger, fresh;peeled, grated 1 ts Baking soda 1/2 ts Almond extract 1/2 ts -Salt 3 Eggs, large 1/4 ts Cinnamon 1 1/4 c Almonds, whole;blanched 1/4 ts Cloves, ground -toasted lightly & 2 tb Cocoa; unsweetened, pref. -chopped coarse Loosely inspired by the fresh ginger ice cream and chocolate sauce served by Barbara Tropp at her restaurant China Moon. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI SOURCE: Gourmet December 1992 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cappuccino Biscotti Categories: Italian, Cookies Servings: 36 2 c Flour; unbleached, all purp 1 tb Espresso;strong brewed, cold 1 c Sugar 1 tb Milk; & 1/2 ts Baking soda 1 ts Milk 1/2 ts Baking powder 1 Egg yolk, large 1/2 ts -Salt 1 ts Vanilla 1/2 ts Cinnamon 3/4 c Hazelnuts; toasted, skinned* 1/2 ts Cloves, ground -chopped coarse 1/4 c Espresso;strong brewed,cold& 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI SOURCE: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TENDER COOKER CHUCK ROAST Categories: Beef Servings: 8 1 tb Oil 1/4 ts Pepper 3 lb Chuck roast 1 Onion, cut up 1/2 c Water 3 Potatoes, cut up 1 Garlic clove, chopped 1 tb Flour 1/2 ts Salt Heat oil in medium sized skillet, sear meat on all sides; place meat in Tender Cooker. Add water, garlic, salt and pepper to skillet. Heat and scrape off any browned meat; pour mixture over meat. Arrange onion and potato on top of meat. Place a single 7" circle of foil on top of food. Cover and add regulator guage, microwave on high 30 minutes. Let pressure indicator drop, remove cover. Remove meat and vegies, add flour mixed with a little water, stir, microwave, uncovered, stir once, to thicken juices. (a 400-500 w oven needs an increase of time of 6 min.) That is their recipe - I don't do any of the above. My roast is usually one with a lot less fat in in (as little as I can manage when I cut a big piece of meat into roast, steak and stew meat) and is almost always still frozen and so I don't brown it first. I put the meat and water in the cooker, cover and cook on high 20 minutes. When the indicator drops, I add potatoes, onion, carrots, and such seasoning as I want at the time, rinse the rubber ring, replace ring, recover (with pressure cap) and micro on high for 10 minutes. Let pressure drop, thicken juices and enjoy! From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICED PORK ROAST Categories: Pork Servings: 8 3 lb Pork roast 1/2 ts Dried sage 1/2 c Apple cider 1/4 ts Pepper Place pork roast in Tender Cooker, add cider, sprinkle with sage and pepper. Cover, add indicator, and cook on high for 30 minutes. From Tender Cooker recipe booklet Posted by Sheila Exner - Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN 'N STUFFING Categories: Chicken Servings: 12 8 oz Pkg. stuffing mix 1/2 ts Chicken bouillon granules 2 1/2 lb Whole chicken Paprika 1/2 ts Browning sauce 2 tb Flour 1/2 c Water Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rose Wine (Rosatum) Categories: Beverages Servings: 6 2 Bottles red wine 2 Fresh roses (old-fashioned 1/4 c Honey Pink), washed 1/8 ts Rose water 1) Pour the wine into a punch bowl. Add the honey and rose water and stir gently. 2) Scatter the petals from the two fresh roses over the surface of the wine. 3) Serve into individual glasses, cups, or goblets. NOTE: Rose water should be available at any Greek grocery. Be sure that the fresh rose petals are washed of harmful insecticides. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wine of Spice and Surprise (Conditum Paradoxum) Categories: Beverages Servings: 6 2 Bottles red wine 1/2 ts Pounded mastic (optional) 3/4 c Honey 2 Bay leaves 1 ts Ground pepper 4 Pitted dates 1/4 ts Saffron 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Alexandrian Cumin Bread Categories: Breads Servings: 1 3 c Unbleached, all-purpose 1 1/2 ts Salt Flour 1 ts Cumin seed, ground 1 pk Dried yeast 1 c Plus 3 oz. lukewarm water 1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. 4) Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cato's Cheese Bread (Libum) Categories: Breads Servings: 2 1 c Feta cheese, drained, Flour Crumbled, and packed into 1 Egg, beaten The measuring cup 6 Bay leaves 1/2 c Unbleached, all-purpose 2 tb Honey 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cato's Grape Bread (Mustaceus) Categories: Breads Servings: 4 4 c Unbleached, all-purpose 1 ts Cumin seed, ground Flour 1 ts Anise, ground 1/2 c Lard, shortening, or butter 1 1/2 c Grape juice, purple or white Melted and cooled 1 pk Dry yeast 1/4 c Feta cheese, crumbled and 8 Bay leaves Mashed into a paste 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Columella Salad (Moretum) Categories: Salads Servings: 6 1 Head iceberg or romaine 4 Green onions, trimmed and Lettuce Chopped 1/2 ts Savory 1/2 ts Thyme 2 ts Mint 3/4 c Feta cheese, crumbled 2 ts Fresh rue, chopped (opt.) 1/4 ts Ground pepper 2 ts Fresh coriander, chopped 1/4 c Vinegar (opt.) 1/4 c Olive oil 2 tb Parsley, chopped 3/4 c Walnuts, chopped 1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces and place into a salad bowl. Add the remaining ingredients and toss lightly. NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To make moretum more authentically, use only two lettuce leaves; place them and the remaining green ingredients into a blender and blend well. Transfer to a mixing bowl, and add the cheese and ground pepper. Form into a ball. Add the vinegar and oil in sparing amounts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lettuce with Sweet Oxyporum Dressing Categories: Salads Servings: 6 1 Head iceberg lettuce 1/3 c Honey 1 ts Cumin seed, ground 3 tb White vinegar 1/2 ts Ground ginger 1 tb Liquamen (sep. recipe) 1/2 ts Fresh rue, chopped (opt.) 2 Pitted dates 1/4 ts Ground pepper 1) Wash and dry the lettuce; cut or tear into bite-size pieces and place into a salad bowl. 2) Combine the ground cumin, ginger, rue (optional), pepper, honey, vinegar, and liquamen. Squash the dates with your fingers and add them to the spices. Mix well so that the dates break into small fibers. 3) Pour over the lettuce and serve. NOTE: Try adding 1/3 tsp. baking soda. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Sour Cucumber Salad Categories: Salads Servings: 4 2 Cucumbers, peeled 1 Pinch of pennyroyal 1 oz Sweet wine OR (or mint) 1 tb Honey 1 Pinch of asafetida (opt.) 2 ts Wine vinegar Black pepper and salt to 2 ts Liquamen (sep. recipe) Taste 1) Slice the cucumbers into thin, 1/8 inch slices and arrange them neatly around a serving plate. 2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or mint), and asafetida (optional) and pour over the cucumber slices. 3) Season with salt and pepper to taste (as the Romans would have done at the table), and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roman Coleslaw Categories: Salads Servings: 8 1 md Cabbage 1 ts Caraway seed 3 oz Olive oil 1 Leek, trimmed, chopped fine 1 tb Liquamen (sep. recipe) 1 Coriander leaf, chopped 1 tb White wine (optional) 1/2 ts Cumin seed, ground Pepper and salt to taste 1) Peel off the tough outer layers of the cabbage and core the remainder. Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. Drain, then rinse the cabbage in cold water until cool. Drain again, then chop well. 2) Mix together the remaining ingredients and pour over the chopped cabbage. Mix well and serve. NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nicomedes' Anchovy Categories: Pickles Servings: 8 1 md Turnip Poppy seed Salt 1 tb Olive oil 1) Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy filets. Drop the pieces into rapidly boiling water and boil for 3-5 minutes, until they are tender but not too soft. Drain. 2) Arrange the turnip pieces neatly on a plate. Pour the oil over them, making sure all the surfaces of the turnips are covered. 3) Salt the turnips liberally, then sprinkle on the poppy seeds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the "anchovies" only. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pliny's Pear Butter Categories: Pickles Servings: 2 12 Pears, peeled, cored, and 2 c Water Minced 3 oz Honey 2 c Sweet wine 1) Combine all ingredients in a saucepan, bring to a boil, and simmer for 30 minutes to 1 hour, until all the liquid has disappeared. 2) Let cool, and transfer into a jar. Add a little more honey if you desire a sweeter taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roman Pickles Categories: Pickles Servings: 4 1 Head of lettuce 2 ts Dill weed or dill seed 2 c Vinegar 2 ts Fennel, fresh or seed 1 c Water 1 ts Rue (optional) 3 ts Salt 1) Combine the water and salt in a 1-quart jar which has a tight fitting lid. Add the vinegar, dill, fennel, and rue. 2) Separate the lettuce leaves and add them to the liquid. Seal the jar and let sit until ready (about 48 hours) NOTE: The original recipe from Columella calls for salting the lettuce first, letting it "sweat" for 24 hours, and then pickling. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Walnut Spread Categories: Pickles Servings: 8 15 Walnuts, shelled (about 1 2 ts Olive oil Cup) 1/2 ts Ground cumin 1/4 ts Ground pepper Garnish of parsley or water 2 ts Liquamen (sep. recipe) Cress and walnut halves 2 ts Grape juice or sweet wine 1) Grind the walnuts in a blender, or pound them in a mortar until pulverized. Transfer to a mixing bowl. 2) Add the remaining ingredients and blend well. Place the spread on a flat serving dish and form into the shape of a fish. Decorate by surrounding with parsley (or cress) and unbroken walnut halves. 3) Serve with bread, rolls, crackers, or by itself. NOTE: The Romans preferred the taste of walnuts with their thin inner skins removed. To do this, drop the walnut meats into boiling water for 30 seconds. Drain immediately, rinse under cold water, and then peel off the thin inner skins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chopped Liver (Sulsum sine Sulso) Categories: Chicken Servings: 6 1/2 lb Chicken livers Salt and pepper 3/4 c Olive oil 1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through. 2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver. 3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Avocado Soup with Radishes & Cilantro Cream Categories: Soups Servings: 1 2 tb Avocado oil 3 Ripe Avocados, preferably 1 tb Walnut Oil or 3 T. Fruity The Haas variety Olive Oil 2 Limes 1 md Yellow Onion, chopped 1/2 c Sour cream 4 Cloves Garlic, peeled and 2 tb Half-and-half Minced 1/4 c Cilantro leaves, very finely 1 Piece of Ginger,1 1/2 inches Minced Long, peeled and minced 1 ts Ground Coriander 3 Serrano or jalapeno chili Salt Peppers, stemmed, seeded and 1 bn Radishes, 10-12 Minced Black pepper 4 c Chicken stock Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Jerky a la Willie Categories: Beef, Snacks Servings: 1 1/2 c Lo salt soy sauce 2 1/3 ts Pepper 1 1/4 ts Onion powder 2 tb Brown sugar 1/3 c Worcestershire Sauce 1 lb Lean beef 1 1/4 ts Garlic powder Liquid mesquite smoke * * use in place of smoker. Mix all ingredients except beef to make marinade. Cut thinly sliced beef into 1/2 inch strips and marinate for 8 to 12 hours. Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of beef on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Catfish Baked with Cheese Categories: Fish, Main dish Servings: 6 6 Catfish Fillets (about 2 lb) 1/2 c Fresh grated Parmesan 1/4 c Flour Cheese Black pepper to taste Salt to taste 1 Egg, lightly beaten 1 ts Paprika 8 tb Butter, melted 1 tb Milk 1/4 c Sliced almonds 1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. 6. Place in oven and bake for 20 minutes From Craig Claiborne's "Southern Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SEE'S FUDGE CANDY (The "original" recipe!) Categories: Candies, Desserts Servings: 25 4 1/2 c Sugar 1 cn Evaporated milk 3 pk Chocolate chips (12 oz ea) 7 oz Marshmallow cream 1/2 lb Margarine 2 c Nuts 1 ts Vanilla Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware! HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Au Gratin Categories: Vegetables Servings: 6 1 Eggplant (about 1 lb.) Salt to taste 1/2 lb Fresh Mushrooms 3 1/2 tb Butter Juice of 1/2 lemon 1 1/2 tb Flour 1/2 c Milk 1/4 c Heavy cream Pepper, to taste 1/4 ts Nutmeg Tabasco, to taste 1 Egg, lightly beaten 2 tb Bread crumbs 2 tb Parmesan cheese 1. Preheat oven to 425 deg. 2. Peel the eggplant and cut the flesh into 1" cubes, more or less. Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. Drain well. 3. Meanwhile, slice the mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a skillet and add the mushroom slices. Sprinkle with salt and about 1 teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give up their juice. Continue cooking until the liquid evaporates. Set aside. 4. Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with the whisk. When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an 8" pie plate works well). Sprinkle with a mixture of crumbs and cheese and dot the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then brown under the broiler. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MRS. FIELDS Apricot Nectar Cookies Categories: Cookies, Desserts, Fruit Servings: 42 2 3/4 c All-purpose flour 1 lg Egg 1 ts Baking Soda 1/4 c Apricot Nectar 3/4 c White sugar 1/2 c Apricot preserves 1/4 c Dark brown sugar, packed 3/4 c Dried apricots, chopped 1 c Salted butter, softened 1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. 6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili-Beef-Potato Soup Categories: Beef, Chili, Soups Servings: 6 1/2 lb Ground beef 1 cn Water (1 1/3 cups) 1/2 c Chopped onion 1 ts Chili powder 1/2 c Chopped celery 1/2 ts Salt 1 cn Tomatoes (16 oz), cut up 1/2 ts Worchestershire sauce 2 c Potatoes, peeled & diced 1 c Cooked or leftover peas 1 cn Condensed beef broth -green beans - (10 1/2 oz) Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. From "Better Homes and Gardens: Good Food on a Budget" c.1971. I personally, would use more chili powder and Worchestershire. Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RICH DELICIOUS ORANGE TEA MUFFINS Categories: Breads Servings: 4 1/2 c Sugar, 1/2 c Fresh orange juice 2 ts Baking powder, 2 Eggs, 1/2 ts Salt 1 1/2 c Flour, 1/2 c Butter or margarine melted, Grated rind of 1 orange ----------------------------------TOPPING---------------------------------- Sugar cubes Orange juice Preheat oven to 375°F, prepare pans. Combine first 4 ingredients & blend well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham with Potatoes and Green Beans Categories: Meats Servings: 4 1 HAM (w/ bone) 3-5 lbs. Cut green beans (canned is A buncha potatoes OK in a pinch) A couple a handfuls of Get a big pot o' water (enough to sink the ham), slow boil the ham 'til it starts falling off the bone, quarter the spuds, and when they're about done, drop in the beans. Season to taste. That's the extent of my cooking prowess, try it, it's cheap, and it's easy, and it tastes pretty good (to my palate, anyway). Source: Chip North ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tentsuyu Sauce Categories: Japanese, Sauces Servings: 4 1 c Light broth 1 ts MSG; (optional) 1/3 c Mirin OR Daikon radish; 1" piece 1/3 c Sweet sherry OR Horseradish 1/3 c Honey Ginger; grated, to taste 1/3 c Soy sauce Lemon juice; optional Mix all ingredients except the horseradish, ginger and lemon juice. Bring to a boil, and remove from heat. Grate the radish. Hydrate the horseradish if you are using the dried product. For serving, put warm sauce into individual bowls. Place a heap of the radish topped with horseradish on each plate of fried food. Each person should mix as much of this with his sauce as suits his taste. Add the lemon juice if desired. This sauce used mainly with Tempura. Source: Practical Japanese Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seven Flavor Chicken Categories: Chinese, Chicken Servings: 4 4 tb Soy sauce, divided 2 tb Vegetable oil, divided 2 tb Sesame oil, divided 1 md Carrot, julienned 1 tb Cornstarch 1/4 lb Fresh snow peas, trimmed 2 Boneless, skinless chicken And julienned Breast halves, cut into 1/2 c Chopped green onions and Thin strips. Tops 8 oz Uncooked vermicelli 1 tb Minced fresh ginger root 1 tb Sugar 3/4 ts Crushed red pepper 2 tb Distilled white vinegar Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 1 tbsp vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot and snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minutes longer. Remove from heat; stir in chicken and venegar mixture. Pour over vermicelli and toss together to combine. Serve immediately. Origin: Journal American, January 13 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Artichoke Baskets with Caper Dip Categories: Vegetables Servings: 4 2 Artichokes (about 12oz each) 1 tb Small capers, OR 1/2 c Fat free mayonnaise 1 sm Pickle, chopped 1 cl Garlic, minced 1 tb Caper or pickle brine Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking. Let stand 3-5 minutes. TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper brine. TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves. NOTE* If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain. Makes 2 servings, 129 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beets in Onion Vinaigrette Categories: Vegetables Servings: 4 -------------------------FOR THE ONION VINAIGRETTE------------------------- 2 md Onions 2 tb Olive oil 1/2 ts Kosher salt 1/2 tb Champagne or sherry vinegar 1/8 ts Cracked black pepper ----------------------------FOR THE GLAZED BEETS---------------------------- 1 Onion Black pepper, to taste 1 tb Butter 2 1/2 tb Sugar 3 md Beets Chopped chives or parsley 1/4 ts Kosher salt VINAIGRETTE Peel onions, trim root and top ends. Halve onions from top to bottom,then slice lengthwise into thin julienne strips, about 2 inch long, 1/8" by 1/8" thick. Place onions in a glass bowl or other microwave safe container; season with salt and pepper. Add olive oil and vinegar. Marinate 20 minutes. BEETS Peel, trim and cut onion as for vinaigrette. combine onion and butter in a 1 quart glass baking dish. cover with plastic wrap and pierce twice to allow steam to escape. Cook on 100 percent power for 1 minutes in a microwave oven. Reserve. Wash and peel beets; trim root and stem ends. Slice 1/8th inch thick; cut slices into 1/8 inch strips. Julienne strips should be the same size. Salt and pepper, toss gently. cover with vented plastic and cook on high, stirring occassionally, 7-8 minutes or until almost tender. Sprinkle with sugar,toss gently, and cook on high for 7-8 more minutes or until the liquid has a syrupy consistency. Remove dish from oven and let stand, covered,2-3 minutes. Adjust seasoning if necessary. Cover bowl containing onion vinaigrette with plastic wrap. Cook on high foor 5 minutes or until onions soften slightly. Spoon hot vinaigrette onto four to six plates, arranging onion in a ring. Divide the beet mixture among the plates, mounding it in the center of each ring of onions. Sprinkle with chives or parsley. Makes 4-6 servings. Origin: Journal American, January 13, 1993. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bourbon Balls Categories: Candies Servings: 18 1 1/2 c Confectioner's sugar, 1 tb Unsweetened cocoa powder Divided 3 tb Bourbon 1 c Graham cracker crumbs 2 tb Light corn syrup 1/2 c Pecans In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruity Buckwheat Muffins Categories: Breads Servings: 12 1 c Flour 1 1/2 ts Baking powder 1 c Peeled, cored, finely 1/4 ts Baking soda Choppped Granny Smith 1/8 ts Salt Apples 3/4 c Non fat buttermilk 3/4 c Buckwheat flour 2 tb Oil 1/3 c Sugar 1 Egg, lightly beaten 1/4 c Chopped, pitted dates combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking soda and salt in large bowl. Make well in centre of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins Origin: Journal American, January 13 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Decadent Chocolate Hearts Categories: Chocolate, Cakes Servings: 2 4 Slices (1/2 oz each) fat 2 Drops red food coloring Free marble poundcake. 1/2 c Reduced calorie nondairy 3 Strawberries, divided Whipped topping Just cut heart shapes from slices of fat free marble poundcake and fill with a cloudlike strawberry filling With a 3 inch heart shaped cookie cutter, or sharp knife, cut each poundcake slice into a heart. Place 1 strawberry in small bowl. With fork, mash well. Fold strawberry mash and red food coloring into whipped topping. Place a poundcake heart on 2 dessert plates. (if you like, place strawberry topping mixture into piping bag fitted with decorative tip.) Chill 5 minutes. Pipe o spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories each. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GREEN CORN TAMALES Categories: Mexican Servings: 24 12 Ears of fresh white or 1/2 c (scant) sugar Yellow corn 1/4 c Light cream, or more 1 lb Monterrey Jack cheese, 2 Green chiles, parched and Grated Peeled 1 lb Pure lard 1 lb Cheddar or Longhorn cheese 1/2 lb Butter Salt 1. Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain. 2. Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor. 3. Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry. 4. Cut the roasted green chiles into long strips. Spread about 2 tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese. 5. Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point. 6. Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep. 7. Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD) Categories: Mexican Servings: 8 5 c Sifted all purpose flour 1 c Warm water (105 - 115°F) 2 c Sugar 1 Egg, slightly beaten Salt 1/2 c Melted butter 3 tb Butter OR oil 2 ts Ground cinnamon 1 Active dry yeast (use 2 1 ts Anise extract OR Packages if time is short) 1/4 c Aniseeds 1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax paper and let rise until doubled. 6. When the bread has risen, punch it down, and let it rise until doubled again. 7. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. 8. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PORK SALAD WITH MUSTARD-SOY SAUCE Categories: Salad, Mustard, Soy, Leftovers Servings: 4 ---------------------------------THE SALAD--------------------------------- 2 c (approx.) mixed greens 1 Red bell pepper, seeded and 8 Slices cooked loin of pork, Cut into thick slices At room temperature ------------------------------THE VINAIGRETTE------------------------------ 2 tb Dijon mustard 1 tb Wine vinegar 1 1/2 ts Soy sauce 3 1/2 tb Olive oil 1 tb Fresh lemon juice 1 Pepper You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles. 1. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices. 2. Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens. Serves 4. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991 Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ajiaco Categories: Cuban, Stews, Chicken Servings: 4 2 tb Butter Pieces. 1 ts Cayenne pepper 2 ts Sweet paprika 1 c Unsalted chicken stock 1 c Onions finely diced 4 Ears yellow corn, shucked, 3 c Milk Sliced into 1-inch thick 2 lg Yucca peeled and cut into Wheels Inch thick dice. 3 lb Chicken, cut into bite size Juice of one lime. This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. This dish recieved rave reviews at the 1991 Blind Pass Marina Xmas Party. UL'd 12-16-91 by Bob Springer ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GINGER-BANANA CHUTNEY Categories: Chutney Servings: 4 1 lb Onions, chopped 1/2 lb Raisins, chopped 6 Ripe bananas, put through a 2 c Fresh or unsweetened canned Food mill Pineapple juice 3/4 lb Pitted dates, chopped 1 ts Salt 1 1/2 c Cider vinegar 2 ts Curry powder 1/4 lb Crystallized ginger, minced Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas, dates, and vinegar in a nonreactive saucepan. Stir them to mix well and cook over low heat for 20 minutes. Add the remaining ingredients and stir to make sure they are well combined. Continue to cook until the chutney has a jamlike consistency. Remove from the heat and place in sterilized jars. This chutney can accompany cold meats, grilled meats and, of course, curries. It will keep for 3 weeks in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Stew Categories: Cajun, Stews, Beef Servings: 4 3 tb Flour 1 md Onion, chopped in large 1 ts Black pepper Chunks 1/2 ts Cayenne pepper 1 ts Dried thyme leaves 1/2 ts Garlic powder 3 c Beef broth 1/2 ts Cumin 1 ts Hot sauce 1 lb Stew beef, cut into 1 inch 2 md Potatoes, cubed Cubes 3 Stalks Celery, sliced 1 tb Vegetable oil 3 Carrots, sliced Combine flour, black pepper, cayenne pepper, garlic powder, and cumin in a plastic bag. Add meat cubes a few at a time, shaking to coat. Heat oil in a large saucepan. Add meat and brown. Add onion and thyme. Cook until onion is tender. Add beef broth and hot sauce and bring to a boil. Reduce heat and add potatoes, celery, and carrots. Cover and simmer for 1 1/2 hours. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Pork Categories: Cajun, Pork Servings: 4 2 Medium Onions, quartered 2 ts Black pepper 1 Medium Red pepper, sliced 1 ts Garlic powder 1 Medium Green pepper, sliced 1 ts Cayenne pepper 1 c Mushrooms 1/4 ts White pepper 2 Medium Potatoes, quartered 4 lb Boneless pork loin roast 1 ts Salt 1/2 c Water Combine vegetables and seasoning except black pepper in a mixing bowl. Mix well. Place roast in a large roasting pan, fat side up. Sprinkle with black pepper. Pour water over roast and add vegetables. Cook uncovered at 375 degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Steak Cajun-Style Categories: Cajun, Beef Servings: 4 1/2 c Margarine, melted 1/2 ts Salt 1 ts Cayenne pepper 1/4 ts White pepper 1 ts Black pepper 4 Ribeye steaks Heat a skillet to 350 degrees and pour melted margarine in. Combine seasoning in a small bowl. Dip steaks in melted margarine and sprinkle with season mixture. Place steaks in skillet and cook each side for about 3 1/2 minutes. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seafood Creole #2 Categories: Cajun, Seafood Servings: 4 2 tb Margarine 1/4 ts White pepper 1/4 c Onion, chopped 3 ts Cornstarch 1/4 c Red pepper, chopped 2 tb Cold water 1 cl Garlic, minced 1/2 lb Fresh shrimp OR 1 cn Tomatoes (16 oz.) 1/2 lb Frozen shrimp, thawed 1 ts Basil 1/2 lb Fresh crab OR 1/2 ts Cayenne pepper 1/2 lb Frozen crab, thawed 1/2 ts Salt 2 c Peppery rice Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peppery Rice Categories: Rice Servings: 6 2 c Brown rice 1/2 ts Salt 4 c Chicken broth 1/4 ts Garlic powder 1/4 c Green onion, chopped 1/4 ts Cayenne pepper 1/4 c Red peppers, chopped 1/4 ts White pepper Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer another 20 minutes. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Banquet Categories: Chinese Servings: 1 1 Dial 555-6780 Cookies 2 Give order 5 Give name and address 3 No MSG, please! 6 Get purse out 4 Ask for extra Fortune Note: The noodle dishes are terrible; no deliveries after 10 p.m. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Bread Categories: Breads Servings: 4 1/2 c Butter 2 c Sifted flour 3/4 c Sugar 1 ts Butttermilk 2 Eggs 1 ts Vanilla 1 ts Cherry soda 10 oz Jar Maraschino cherries, 1/2 ts Salt Chopped and drained Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan. In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla, cherries, and nuts. Bake 60 minutes. From Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHERRY MUFFINS Categories: Breads Servings: 10 1/2 c Sugar, 2 Eggs, 2 ts Baking powder, 3 tb Melted butter 1/2 ts Salt 1 c Cherry juice & milk 1/2 Bottle maraschino cherries Combined Cut up, 1 1/2 c Flour, Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs, cherry liquid & melted butter. Add the dry mix to the wet mix until just combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herb Butter Categories: Sauces Servings: 1 1 c Butter, softened 1 ts Basil 1 ts Oregano 1 ts Garlic powder Combine in a medium bowl and beat with an electric mixer on high speed until light and fluffy. Use on hot biscuits, vegetables, fish, poultry, and steaks. Source: Quick 'n Easy Country Cookin From: Jon Judd, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED DEVIL PEPPER SAUCE Categories: Sauces Servings: 1 6 ts Bonnet-type chiles 1 ts Ketchup 3 md Onions, diced 1 ts Pickapeppa Sauce 2 Allspice berries, crushed 2 c Distilled vinegar Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jerk Marinade Categories: Sauces Servings: 1 1 Onion, finely chopped 1/2 ts Ground nutmeg 1/2 c Scallion, finely chopped 1 Hot pepper, finely ground 2 ts Ground thyme 1 ts Black pepper 1 ts Salt 3 tb Soy sauce 2 ts Sugar 1 tb Cooking oil 1 ts Allspice 1 tb Vinegar Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jerk Rub Categories: Spices Servings: 1 1 Onion, fine chopped 1/4 ts Ground nutmeg 1/2 c Scallion, finely chopped 1/2 ts Ground cinnamon 2 ts Ground thyme 4 Hot peppers, finely ground 2 ts Salt 1 ts Black pepper 1 ts Allspice If you've ever had jerked chicken or pork this is the rub that's used. Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Cajun Shrimp Categories: Cajun, Shellfish Servings: 4 1 c Catsup 1 ts Cayenne pepper 1 tb Honey 1/2 ts Thyme 1 tb Brown sugar 1 ts Black pepper 2 tb Vinegar 1 ts Onion powder 2 ts Hot sauce 1 lb Shrimp, peeled and deveined Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush sauce over shrimp. Serve over rice with leftover sauce. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DRY JERK SEASONING Categories: Spices Servings: 1 1 tb Onion flakes 2 ts Sugar 1 tb Onion powder 1 ts Coarsely ground black 2 ts Ground thyme Pepper 2 ts Salt 1 ts Cayenne pepper 1 ts Ground allspice 2 ts Dried chives or green 1/4 ts Ground nutmeg Onions 1/4 ts Ground cinnamon This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. To increase the heat, add more cayenne. Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Yield: 5 Tablespoons. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Curry Categories: Cajun, Poultry Servings: 4 2 tb Vegetable oil 1/2 ts Cumin 1 lb Boneless turkey breasts, 1/2 ts Ginger Sliced 1/2 ts Ground tumeric 1/4 c Chicken broth 1/2 ts White pepper 2 tb Onion, chopped 1/2 ts Parsley 3/4 c Sour cream 1/2 ts Ground coriander 2 tb Curry powder 2 c Peppery rice 1 ts Cayenne pepper Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingredients, except rice. Mix well and heat thoroughly. Place turkey over rice and pour sauce over turkey. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Walnut Muffins Categories: Cajun, Breads Servings: 12 3 Bananas 1 c All-purpose flour 1/2 c Sugar 1 c Whole wheat flour 1/2 c Brown sugar 1 1/2 ts Baking soda 2 Eggs 3 tb Buttermilk 1/2 c Margarine, melted 1/4 c Walnuts, chopped Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin. Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BLACKBERRY COBBLER #2 Categories: Cakes Servings: 8 4 c Blackberries, fresh 1 tb Lemon juice 3/4 c Sugar 2 tb Butter, melted 3 tb Flour Pastry 1 1/2 c Water Cream & sugar -----------------------------------PASTRY----------------------------------- 1 3/4 c Flour 1/4 c Shortening 2 tb Sugar 6 tb Whipping cream 2 ts Baking powder 6 tb Buttermilk; or sour milk 1 ts Salt Contributed to the echo by: Sam Waring Originally from: Southern Living magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry. Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown. Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Serve cobbler warm with cream and sugar. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BEEF PITA, GREEK STYLE #2 Categories: Greek, Beef Servings: 12 2 lb Ground Beef 1/3 c Burgundy Or Rose Wine 1 md Onion, Chopped 1 Egg 4 cl Garlic, Minced 8 oz (1 pk) Cream Cheese, 1/2 lb Fresh Mushrooms, Sliced Softened 1 Bay Leaf 1 c Creamed Cottage Cheese 1 1/4 ts Salt 1/2 c Crumbled Feta Cheese 1/2 ts Chili Powder 1/2 c Unsalted Butter, Melted * 1/2 ts Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 ts Cinnamon 1/4 c Dry Bread Crumbs 8 oz (1 cn) Tomato Sauce ---------------------------------GARNISHES--------------------------------- Parlsey Sprigs Fresh Fruit Kabobs (opt.) 12 Cherry Tomatos Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers. Servings: 12 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Turkey Burgers Categories: Cajun, Poultry Servings: 4 1 lb Ground turkey 1/2 ts Cumin 1 ts Garlic powder 1 ts Blackpepper 1 ts Cayenne pepper Preheat oven to broil. Spray a broiler pan with no-stick cooking spray. Combine all ingredients in a mixing bowl and mix well. Shape into 4 patties. Place on broiler pan and broil for 5 minutes on each side. Serve on hamburger buns. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREME BATH OIL SOAK Categories: Bath Servings: 6 3 Whole eggs 1/2 c Yogurt 1/4 c + 1 ts witch hazel 2 tb Melted butter 1/4 c + 1 ts corn oil 1 3/4 c Whole milk 1 ts Cider vinegar 1 c Peach or apricot juice Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir gently. Add all ingredients one at a time to blender - adding 1 c of milk last. Beat at low speed. Turn off blender and add last 3/4 c milk unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to your tub. Makes 3 cups - enough for 6 baths. Terri St.Louis-Woltmon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BUBBA'S FAJITAS Categories: Mexican Servings: 4 1 lb Beef skirt steak Rings 1 cl Garlic, chopped Juice from 1 large lime 1 ts Cumin Pepper to taste. 1 tb Chopped fresh cilantro Green and yellow peppers 1/3 c Worcestershire sauce Guacamole 1/4 c Soy sauce Refried beans 1 ts Liquid Smoke Mexican rice 1 md Yellow onion, sliced in Warm flour tortillas Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans. Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together. Bubba uses handmade tortillas he gets from a nearby restaurant. They're much better than store bought. (Hint: I think this recipe is even better with chicken, but don't tell Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat chicken!) Thanks again Bill, Bubba and Billy Joe. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAILEY'S CHOCOLATE-CHIP CHEESECAKE Categories: Cheesecakes Servings: 12 -----------------------------------CRUST----------------------------------- 2 c Graham cracker crumbs 6 tb Butter, melted 1/4 c Sugar ----------------------------------FILLING---------------------------------- 2 1/4 lb Cream cheese, room temp. 1 c Bailey's Irish Cream 1 2/3 c Sugar 1 tb Vanilla extract 5 Eggs, room temperature 1 c Semisweet chocolate chips --------------------------------COFFEE CREAM-------------------------------- 1 c Chilled whipping cream 1 ts Instant coffee powder 2 tb Sugar Chocolate curls as garnish For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325~. For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator. For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: WOODRUFF SPECIAL Categories: Main dish Servings: 4 4 Slices bacon 1 qt Spaghetti sauce Cabbage leaves (1/4 head) 1 lb Chopped beef 1 md Onion, chopped 1/2 ts Oregano 2 c Rice, cooked Garlic salt to taste 1 cn Sauerkraut (large can, well Salt and pepper to taste Drained) DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Sweet Chocolate Cream Cheese Brownies Categories: Desserts Servings: 16 -------------------------------BROWNIE LAYER------------------------------- 4 oz Germans sweet chocolate 1 ts Vanilla 1/4 c Margarine 1/2 c Flour 1/4 c Sugar 1/2 c Chopped nuts 2 Eggs ----------------------------CREAM CHEESE TOPPING---------------------------- 4 oz Cream cheese softened 1 Egg 1/4 c Sugar 1 tb Flour To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Spiced Crab Soup Categories: Shellfish, Soups Servings: 4 1/8 lb Butter Drinking wine (26.5 oz. 1 lg Onion, chopped Bottle) 2 cl Garlic, crushed 1 cn (14 oz) chicken broth 1/2 ts Tobasco or other pep sauce 2 lg Cooked Dungeness crabs 1/8 ts Cayenne pepper (about 2 lbs. each), 1/4 c Chopped parsley Cleaned and cracked 1 Bay leaf Lemon wedges 1 Bottle of *dry* white In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion and garlic and cook over medium heat until onion is soft. Stir in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to simmering. Add crab, cover, and simmer about 10 minutes or until crab is heated through. Eating this soup is a wonderful and messy affair. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grandma Rampke's Easy Rhubarb Pie Categories: Pies Servings: 12 1 c Rhubarb rib, cut into 1" 2 Eggs Pieces 1/2 c Sugar 1/2 Pie crust 1 c Milk 1/2 c Sugar Cinnamon Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fake Guacamole Categories: Dips Servings: 1 1 16 oz bag of frozen peas, Chopped Thawed Tomatoes) 1 sm Can medium hot green chilis 1 tb "Imo" 1/4 c Chopped onion Cumin to taste 3/4 ts Garlic powder Salt and pepper to taste 1 tb Red chili powder Any other spices you enjoy 4 tb Your favorite salsa (or In guacamole Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor. Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TURKEY AND ROCKET SALAD WITH MACADAMIAS Categories: Salads Servings: 4 1 Bunch of rocket, discarding Salt & pepper to taste The coarse stem ends 100 ml Macadamia oil 1 sm Soft lettuce 50 ml White wine vinegar 250 g Macadamia nuts 1 lb Turkey, sliced 2 cl Garlic, chopped Chives Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can't obtain the latter, but it won't provide the delicate, savoury flavour. Macadamia oil can now be obtained in some supermarkets. Arrange the leaves on four plates. Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste. With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. Slice or shred enough turkey for four people and gently loss it in the macadamia salad. Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92. A few extra chillies would give this salad a lot more punch. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jerk Sauce Categories: Sauces Servings: 1 1 tb Allspice 1 tb Thyme 1 1/2 ts Cayenne 1 1/2 ts Fresh-grnd black pepper 1 1/2 ts Rubbed sage 3/4 ts Nutmeg 3/4 ts Cinnamon 2 tb Salt 2 tb Garlic powder 1 tb Sugar 1/4 c Oil 1/4 c Soy sauce 3/4 c White vinegar Juice of one orange Juice of one lime 1 Hot pepper, seeded & 1 c Green onions, chopped Chopped Toss all the ingredients in the blender and blend-away. Enjoy, Terri St.Louis-Woltmon ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Clam Chowder Categories: Soups Servings: 4 1/2 c Fresh mushrooms, chopped 1/8 ts Pepper 1 ts Veg oil 1/8 ts Cayenne 7 oz Minced clams (canned) 1 1/3 c Nonfat dry milk powder 1/2 c Celery, chopped 1 1/2 c Cold water 1/3 c Onion, chopped 1 tb Cornstarch 1/2 ts Salt 2 tb Fresh parsley, minced Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving) Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn & Bean Chowder Categories: Soups Servings: 4 1/4 c Oil (butter) 1/4 ts Nutmeg 2 c Sliced onions 1/2 c Inst milk powder 2 ts Minced garlic 3/4 c Cooked beans 4 c Corn 1/2 ts Salt 4 c Stock Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: St. Louis' Ham Chowder Categories: Soups Servings: 6 1 1/2 tb Butter 1/2 lb Lean bacon 1 lg White onion, chopped 6 Stalks celery sliced 2 cl Garlic, minced Diagonally 1 1/2 c Water 3 c Cubed new potatoes w/skin 2 tb Dry sherry 1 1/2 c Milk, cream or yogurt 1/2 c Water 4 tb Flour In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli-Cauliflower Soup Categories: Soups Servings: 8 3/4 lb Fresh chopped broccoli 3 c Skim milk 3/4 lb Fresh chopped cauliflower 1 tb Cornstarch 1/3 c Chopped onion 1/2 ts Salt 1 1/2 c Bouillon 1/8 ts Pepper 1/4 ts Ground mace 1/3 c Shredded Swiss cheese Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan. Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv) Makes 8 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Revenge Soup Categories: Soups Servings: 12 1 Turkey carcass, wings & all Any peels, root ends and The scraps left after Leafy tops left over from - Carving* Onions, celery, potatoes, Any left over gravy Carrots Any left over vegetables Several bruised garlic 2 lg Carrots, sliced Cloves 2 Stalks celery (& tops), 12 oz Wide egg noodles Chopped 1 cn (12 oz) no salt corn, 1 cn (12 oz) no salt green Drained Beans, drained 1 lg White onion, chopped 2 qt Boiling water Salt & pepper to taste Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Liquamen Categories: Sauces Servings: 1 1 cn (2oz) anchovies packed in 1 ts Oregano Olive oil 1 oz Grape juice 1 1/2 c Water 1/2 ts Salt. 1) Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third. 2) Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mulsum Categories: Beverages Servings: 1 1 Bottle white wine 1/2 c Honey 1) Mix together well, seal, and refrigerate. The flavor improves as the days pass. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THEADA'S BEEF JERKY Categories: Beef Servings: 1 2 qt Water 1 c Vinegar 2 c Salt 2 tb Pepper Cut meat in ¼" strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1½ to 2 hours at 200°. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MICRO ZUCCHINI Categories: Vegetables, Microwave Servings: 4 1 ts Olive oil 1/2 ts Basil 1 sm Onion chopped 1/4 ts Oregano 1 cl Garlic, minced 1/4 ts Salt 1 sm Unpeeled zucchini, chopped Pepper to taste (about 1 cup) 1/2 Grated parmesan cheese 6 Eggs In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil.Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese.Pour egg mixture over vegies; stir until mixed.Microwave, uncovered at medium high (%70) 3 minutes.Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set.Let stand flat on counter 5 minutes before serving. Makes four servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EGGPLANT CASSEROLE Categories: Vegetables Servings: 4 1 lg Eggplant 1/4 ts Italian seasoning 1/4 lb (4 slices) bacon, chopped 1/4 ts Thyme 1 lg Onion, chopped 1/2 c + 1/4 c Italian bread 1 cl Garlic, minced Crumbs 2 tb Fresh chopped parsley 3 tb Butter Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear. Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DAN'S SPICY SMOKED SPARERIBS Categories: Barbeque, Pork Servings: 12 8 lb Pork spareribs, cut into 4-rib sections ------------------------------DRY INGREDIENTS------------------------------ 1 tb Powdered ginger 1 ts Black pepper 1 tb Powdered mustard 1 ts Chili powder 1 tb Paprika 1 ts Powdered sage 1/2 tb Salt 1 ts Crushed red pepper 1/2 tb Chinese five-spice powder -------------------------------BASTING SAUCE------------------------------- 1/2 ts Tomato juice 1 tb Finely minced bell pepper 1 c Peach preserves (red or green) 2 tb Commercial barbecue sauce Juice of one and one-half 2 tb Melted butter or margarine Limes 1 tb Wine vinegar Two or three dashes of 1 tb Finely minced onion Tabasco sauce Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILI WITH BEANS Categories: Chili Servings: 4 1 pk Pinto beans 3 tb New Mexico (or other hot) 2 lb Chili meat OR Chili powder 4 lb Lean beef sirloin, chopped 1 ts Dried oregano In 1/2 inch cubes 2 tb Ground cumin 1 lb Low-fat turkey sausage 1 tb Vegetable oil 1 c Onions, chopped 1 ts Louisiana (or Tobasco) Hot 1 tb Garlic powder Sauce 1 tb Red cayenne pepper 1 cn Jalapenos, chopped 2 cn Tomato sauce 1/2 tb Salt Contributed to the echo by: Michael Gallagher Bob, here is my variation of a chili recipe with beans in it. If the people here don't like beans with their chili, I'll give a substitution. DON'T change anything, for this is the way you should make authentic Texas chili--not the cheap imitation stuff. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POPPYSEED DRESSING Categories: Poppyseeds Servings: 4 1 c Salad oil 1 tb Grated onion 1/2 c Sugar (I use less) 1 ts Salt 1/3 c Cider vinegar 1 ts Dry mustard 1 tb Poppyseeds Contributed to the echo by: Julie Purvis POPPYSEED DRESSING Blend all ingredients in blender or mix by hand; will keep in frig for a week. I serve this with raw spinach, fresh strawberries or mandarin oranges, and sliced mild onion, Vidalia if possible. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KING RANCH CASSEROLE Categories: Chicken, Casseroles Servings: 1 1 Fryer chicken 1 cn Cream of mushroom soup 1 md Onion chopped 12 Tortillas cut in pieces 3/4 c Chopped celery 1 Chopped green pepper 1 ts Salt 1 cn Ro-tel tomatoes 1 cn Cream of chicken soup 1 c Sharp cheddar cheese Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RICH AND FAMOUS CHICKEN Categories: Chicken Servings: 6 3 1/2 lb Cut up, whole chicken 1 Bottle very good champagne 2 tb Lea & Perrin 1 pk Frozen peas Worchestershire sauce 1 lb Baby carrots 1 ts Dried oregano 1 cn Cream of mushroom soup 2 ts Dried basil 1 sm New potato, cut in half 1 1/2 ts Dry mustard Salt & pepper to taste 8 Pats butter 1 8 in. thick onion 2 tb Fresh squeezed lemon juice Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN Place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top. Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne. Marinate chicken for 1/2 hour. Cover bottom of large casserole with onion slices. Pour some of the marinade over the onions. Place marinated chicken on top and place a pat of butter on each piece. Pour remaining marinade over the chicken. Cover chicken with frozen peas. Sprinkle on some of the oregano/basil mixture. Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on remaining oregano/basil and a little more champagne. Cover carrots with the soup. Sprinkle on a little more champagne. Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out). Sprinkle on remaining champagne. Place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and continue baking for 15 minutes. Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables. Serve with tossed salad, french bread, and a dry white wine. Servings: 4 to 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SUMMER RISTTO Categories: Rice Servings: 4 4 oz Prossciutto Ham Strips 3 tb Olive Oil 1 c Green Peas 2 lg Chopped Garlic Cloves 4 oz Cooked Chicken Strips 1/4 c Romano Cheese 1 c Dry Long Grain Rice 1 sm Yellow Pepper 1 c Mushrooms Sliced Thick 1/4 c Fresh Parsley 2 c Chicken Stock 1 c Chopped Tomatoes 1 lg Onion Coarsely Chopped 1/2 ts White Pepper Contributed to the echo by: Janice Norman SUMMER RISTTO Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. Stir 1-cup of chicken stock into the rice, a small amount at a time, till most of the stock is absorbed by the rice. Approximately 10 minutes. Stir in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer for an additional 5-minutes or till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice. Excellent, served with light antipasto or endive salad, and a medium red. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: DUNBAR'S JAMBALAYA Categories: Pork Servings: 4 3 tb Butter 6 cn Tomato paste 1 Onion, minced 4 Parsley springs, minced 1 c Clove 2 ts Hyme springs, minced 1 1/2 lb Raw shrimp 2 ts Water 3 Pork sausages 1/3 c Uncooked rice 1/4 lb Cooked ham Salt and pepper 1 tb All-purpose flour Contributed to the echo by: Janice Norman Originally from: Dunbar's in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KOLACHKY DOUGH #1 Categories: Breads Servings: 1 6 c Flour 1 cn Evaporated milk 2 c Shortening 1 ts Vanilla 3 Egg yolks 4 c Warm water Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough #1 Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KOLACHKY DOUGH #2 Categories: Breads Servings: 1 1 Dry yeast 1/2 lb Butter 1/2 c Lukewarm water 4 tb Vegetable shortening 4 c Flour 1/2 ts Sour cream 2 Eggs 1 ts Vanilla 1/2 c Sugar Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KOLACHKY DOUGH #3 Categories: Breads Servings: 1 2 c Flour 1 Egg 8 oz Cream cheese 2 ts Sugar 1/2 lb Butter 1 Egg yolk Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough #3 Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NUT KOLACHKY FILLING Categories: Breads Servings: 1 1/2 lb Ground walnuts 2 tb Melted butter 3/4 c Sugar 1 Egg 3 Egg whites Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling wites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: APRICOT KOLACHKY FILLING #1 Categories: Breads Servings: 106 8 oz Dried appricots 1/2 c Sugar 1 1/2 c Water 1 tb Cornstarch Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky Filling #1 Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: APRICOT KOLACHKY FILLING #2 Categories: Breads Servings: 1 1/2 c Apricot preserves 1/2 c Chopped pecans or walnuts 1/2 c Coconut Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky Filling #2 Mix the above ingredients and refrigerate until ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: POPPYSEED KOLACHKY FILLING Categories: Breads Servings: 1 2 c Milk, scalded 1 1/2 c Sugar 1 lb Ground poppyseeds Contributed to the echo by: Leti Labell Originally from: "More Favorite Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRESH FRUIT ICE CREAM Categories: Desserts Servings: 1 3 c (1-1/2 pts) Half-and-Half (peaches, strawberries, 14 cn Sweetened condensed milk Bananas, raspberries, etc) (NOT evaporated) 1 tb Vanilla 1 c Pureed or mashed fresh fruit Food coloring, optional Contributed to the echo by: Debra Heng Originally from: Borden FRESH FRUIT ICE CREAM In ice cream freezer container, combine all ingredients and mix well. Freeze according to manufacturer's instructions. Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in pureed fruit and food coloring, if desired. Fold in 2 c (1 pint) whipping cream, whipped (do NOT use non-dairy topping). Pour into 9x5 loaf pan or other 2-qt. container. Cover and freeze 6 hours or until firm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Long Island Iced Tea Categories: Beverages Servings: 6 1/2 Shot Tequila 3 Shots Coca Cola 1/2 Shot Vodka 1/2 To 1 shot Sour Mix (or Tom 1/2 Shot Gin -Collins Mix or Whiskey Sour 1/2 Shot Rum -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne <grin>), but I believe this was the recipe. Does taste close to iced tea though... --Michelle M. Bass My boyfriend is a "working manager" of a bar here... i.e., he bartends. He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or Cointreau I only tried one of these... I agree with Michelle... at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes <big GRIN>. BTW- I just asked Jim if he was sure that both 151 and regular rum were used, and why... he said "to hurt people". Good enough reason for ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tzatzika Categories: Dressings Servings: 8 1 Cucumber 1/2 c Yogurt, plain lowfat 2 tb Onion, grated Salt 1 c Clove, minced Pepper, white 1/2 c Sour cream Contributed to the echo by: Sallie Austin Originally from: GOURMET7.ZIP, Donna Kummer Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PECAN OATMEAL PIE Categories: Pies Servings: 8 1 Recipe Rummed Oat Crust 1 c Firmly packed brown sugar 1/4 c Rolled oats 1/8 ts Freshly ground black pepper 3 Eggs 2 tb Melted unsalted butter 1/2 c Honey 1/4 c Heavy cream 1/2 c Sugar 1/2 ts Vanilla Contributed to the echo by: Elicia Tamburine Originally from: Bert Green OATMEAL PECAN PIE (Bert Green) 1. Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges. 2. Preheat the oven to 400F. 3. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 4. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RUMMED OAT CRUST Categories: Pies Servings: 1 1/3 c Rolled oats 6 tb Chilled solid vegetable 3/4 c Flour Shortening 1 ts Sugar 1 Egg yolk 1/2 ts Salt 2 tb Dark rum Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt. 2. Cut chilled shortening into dry ingredients. 3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OATMEAL PIE Categories: Pies Servings: 8 1/4 c Butter or margarine 1/4 ts Salt 1/2 c Sugar 1 c Dark corn syrup 1/2 ts Cinnamon 3 Eggs 1/2 ts Cloves 1 c Quick-cooking rolled oats Contributed to the echo by: Elicia Tamburine Originally from: Tandika Star OATMEAL PIE Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILE COLORADO Categories: Sauces, Microwave Servings: 3 20 Dried red chili pods, stems 4 cl Garlic And seeds removed 1/4 c Onion, coarsely chopped 1/4 ts Cilantro seeds 1 ts Salt 1/4 ts Cumin seeds 3 c Warm water 1 ts Dried oregano Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Chili Colorado Power level: medium high Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a spice grinder, and then put into the bowl of the food processor. Break the chili pods into small pieces, and coarsely grind in the spice grinder, and then add to food processor bowl. Add the garlic and onion to the food processor, and process until the onions are chopped. Add the remaining ingredients and process until pureed. Place the mixture in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for twenty minutes, stirring after 10 minutes. (I assume you could make it on top of the stove, too.) Makes 3-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TAMALE DOUGH Categories: Breads Servings: 1 3/4 c Chili Colorado 3/4 c Vegetable shortening 10 oz Frozen whole kernel corn, 2 ts Salt Thawed 2 ts Baking powder 1 cn Hominy, drained 2 1/2 c White cornmeal Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VEGETARIAN TAMALE FILLING Categories: Mexican, Vegetarian Servings: 1 2 c Sharp cheddar cheese 2 tb Dried oregano 2 c Shredded swiss or white 2 ts Ground cumin Cheddar cheese 1 cn Whole kernel corn, drained 2/3 c Chopped black olives 2 cn (4-oz each) green chilies, 2/3 c Chopped pine nuts Chopped 2 Onions, chopped 2 ts Olive oil 8 cl Garlic Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine all ingredients in a large bowl. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RANTOTT CSIRKE Categories: Chicken Servings: 4 1/4 c Butter or margerine 1 tb Paprika 1/4 c Flour, all purpose 1/2 ts Onion salt 1 Chicken fryer,cut up 2 tb Lemon juice (2-1/2#) 1 c Bread crumbs, dried pkgd. 2 Eggs Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in 13"x9"x2" baking pan. Meanwhile, put flour in paper bag and shake chicken pieces one at a time until coated. Set aside. In a bowl, beat eggs with fork; combine in salt, paprika, onion salt and lemon juice until well blended. Dip the flour coated chicken pieces in egg mixture, then in crumbs, turning to coat evenly. Then set into melted butter in baking dish; arrange chicken skin side down. Bake about 45 minutes or until fork tender, turning once. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TAMALE INSTRUCTIONS Categories: Mexican Servings: 50 2 pk Dried cornhusks Warm water Contributed to the echo by: Leti Labell Prepare the corn husks: First go through the corn husks, separating them, and removing pieces of cornsilk (and also dirt, etc.) that you find. Then place them in a large bowl and cover with tap water. (I put several plates on top of the corn husks to hold them down, because they have a tendency to float.) Let them soak for at least half an hour. Rinse the corn husks several times, to clean them. Then drain them well. Next, dry off the corn husks. While you do this, you can separate them into piles: big husks, medium, and too little to be worth using. At this time, you can also prepare some thin strips of corn husk, that you will use to tie the tamales together. (This is where you you the little pieces too small to make a tamale.) (I found that the pieces weren't long enogh to tie around the tamales, so I tied two shorter pieces of thin husk together. More on this later.) Make the tamales: Hold a large corn husk in your hand, with the narrow end pointing to the right. Take a spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches from the narrow end. Spread the dough right up to the edge of the corn husk on one side, leaving enough of a flap to wrap around the tamale. (If the husk isn't wide enough for you to be able to wrap it around, you'll use another husk - more on this later.) Next, spread a spoonful (again, about 2 Tbs) of filling down the middle of the dough. Roll the sides of the corn husk in toward the center, bringing the edges of the dough together, enclosing the filling. Wrap the rest of the corn husk around to the back. If there is not enough husk to wrap around to the back, place another corn husk around the tamale, to hold the edge closed. Now, wrap the top (broad end) edge down, and flip the bottom part (the narrow end) up, so that it covers the edge of the broad end. Then, using the thin strips of corn husk, tie across the middle to hold the top and bottom flaps in place. Steaming the tamales: Stand the tamales on end in a steamer. If you don't have a steamer, you could put the tamales in a metal collander, and place the collander in a large pot. Just be sure that the tamales do not touch the water below. Bring the water to a brisk boil, and steam the tamales for at least an hour. I did it for an hour and 15 minutes. You can test one to see if they are done: the dough will easily separate from the husk. Just be careful - don't burn yourself on the steam! You can reheat tamales in the oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If you freeze them, you can reheat them by putting the frozen tamales in a casserole dish, covering with foil, and heating in a 350 oven for 30-35 minutes. This was a lot of work, but it was well worth it! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: OYSTERS BIENVILLE Categories: Shellfish Servings: 6 3 oz Oysters, (boiled until 1 c Bread crumbs Edges curl), drained 1 c Grated Parmesan cheese 3 oz Clean oyster shells 8 tb Melted butter 1/2 Bienville sauce, cold Rock salt Contributed to the echo by: Bill Birner Originally from: Austin Leslie Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If you can get the ingredients, it is a true winner. This is by Austin Leslie, probably the top Creole-Soul chefs in New Orleans. This is a "Crescent City Classic." Those of you in Dry Dock will have to suffer without, or better yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation = Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled oysters in shells and cover each with 2 tbs. cold Bienville sauce. Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle melted butter over oysters to moisten amd place under broiler or in oven until lightly browned and bubbly. Place six oysters on each pre-heated pie pan and rock salt. Serve 6, immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BIENVILLE SAUCE Categories: Sauces Servings: 1 6 oz Flour 1 c Chablis 6 tb Butter 1 tb Egg shade or yellow 1/2 Fish stock Coloring 1/2 ts Rout fillets (skinned)* 1 c Heavy cream 1/2 lb Very small shrimp Salt & Pepper to taste 1/2 lb Lump crabmeat Wire whip 6 Egg Yolks, whipped Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.] ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VEAL FRICASSE WITH CAPERS & DILL Categories: Meats Servings: 6 4 lb Veal Roux Salt 3 ts Capers Water to cover 1 ts Dill, chopped 2 c White wine White pepper 1 Peeled onion, cut in half Nutmeg (pinch) 3 Bay leaves 1 c Heavy cream 5 Cloves 2 Egg Yolks Butter and Flour for white Contributed to the echo by: Bill Birner Originally from: Gunter Preuss Here's a recipe from another New Orleans Chaine de Rotisseur award winner, Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New Orleans, a favored and elegant 5 star place. Some amounts he omitted which need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL 1. Cut veal in 1 inch strips, (not too lean - not too fat.) 2. Evenly cover with water and bring to slow boil. Rinse clean. 3. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked. 4. Make a white roux and use strained stock for sauce. Cook until flour taste is gone. 5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. 6. Add cooked veal to sauce and simmer 10 more minutes. 7. Before serving, mix cream and egg yolks and pour very slowly into Fricasse. Serve with rice or noodles. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LONG ISLAND ICE TEA Categories: Beverages Servings: 4 Equal parts: Mr. Boston Triple Sec Mr. Boston Rum Lemon Juice Mr. Boston Gin Orange Juice Mr. Boston Vodka Mix in a highball glass over ice and add a dash of cola. I guess you can try it with any kind of rum, gin, vodka and triple sec. Well, good luck with the recipe and DON'T DRINK AND DRIVE !! Contributed to the echo by: Anita Rasmussen Originally from: Mr. Boston's Official Bartender's Guide" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EMPANADAS Categories: Mexican, Beef Servings: 15 -----------------------------------PASTRY----------------------------------- 3 c All-purpose flour 6 tb Vegetable shortening 1/2 ts Salt 2 tb Cold water 6 tb Margarine ----------------------------------FILLING---------------------------------- 1 Onion, chopped 1/2 ts Dried oregano, crushed 4 cl Garlic, finely chopped Salt and pepper 1 Green pepper, seeded and 2 Chili peppers, seeded and Chopped Chopped 1 1/2 ts Olive oil 4 tb Canned crushed tomatoes 8 oz Ground beef 2 tb Slivered almonds 1 ts Cocoa powder 2 tb Raisins 1 tb Flour 2 tb Chopped green olives 1/2 ts Ground cumin 2 tb Chopped fresh parsley 1/2 ts Paprika -----------------------------------GLAZE----------------------------------- 1 Egg yolk Salt 1 ts Water 1 Oil 2 ts Milk Contributed to the echo by: Leti Labell Originally from: Step by Step Mexican Cooking A modified version; original from Step by Step Mexican Cooking Empanadas con Picadillo Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes. Brown the ground meat well, and drain away as much of the fat as possible. until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes. Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.) Roll out the pastry on a floured surface. (We didn't do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.) Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.) Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape. Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze. Bake at 425 for 15-20 minutes, or until golden brown. If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees. Makes 15 empanadas. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MEDIUM WHITE BREAD Categories: Breads Servings: 4 3/4 c Water 1 tb Dry milk (I use buttermilk) 2 c Bread flour 1 tb Butter ( slivered) 1 ts Salt 1 pk Yeast 2 tb Sugar Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi Breadmaker book Here is a MEDIUM white bread: Place all ingredients in bucket and press 'start'. Process 4 hours and 10 minutes. Remove from bucket. Brush with butter for softer crust. Cool. Store....or EAT! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LOW-FAT SOUR CREAM SUBSTITUTE Categories: Sauces Servings: 1 1 oz Container lowfat cottage 2 tb Buttermilk Cheese 1 ts Lemon juice Contributed to the echo by: Randall Chrisman This is something that a friend of mine learned in her efforts to cut down on the amount of fat in her diet. Seems she and her husband were quite fond of sour cream (being the kind of people that would toss it onto the potato and not stop until you couldn't see the potato!) This is a really great substitute for the topping...such to the point that I'm not fond of sour cream anymore. Optional: Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage cheese, buttermilk and lemon juice into a food processor with metal blade. Process until smooth (and I mean SMOOTH...can turn grainy unless you give it time...when you think it's done, process it some more.) When it's done, you have the option of blending in any of the powdered dressing mixes (we use 3/4 package for flavor - more than that and you've reduced your fat intake and TRIPLED your sodium intake.) You need to pour the contents back into the cottage cheese container and let it set for an hour or so. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPANISH HOT DOGS AND RICE Categories: Meats Servings: 4 1 cn Stewed tomatoes. 3/4 c Green pepper, diced 1/2 lb Hot dogs sliced 1/2" 3/4 c Onion, diced Thick Rice for 4 people Contributed to the echo by: Marge Clark The recipe has no real measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice for four people... put rice on to cook...while it's cooking slice as many hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2 inch thick. dice 1 green pepper...I used to use the frozen diced pepper and use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount. combine all the above, heat, while the rice is cooking...set the table and spray on some perfume. This is obviously not a gourmet feast for company. But everyone ATE it! and there is little that's faster or easier! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUTH OF THE BORDER BUNDLES Categories: Mexican Servings: 4 6 10-INCH flour tortillas 1 ts Chili powder 4 oz Cheddar or American Cheese 1 Tomato, seeded and chopped 1 cn Refried beans Sliced green onion 1/2 c Sliced green onions Taco sauce (optional) 1 cn Diced green chile peppers Contributed to the echo by: Pat Knox SOUTH OF THE BORDER BUNDLES Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes. Cut the cheese into 6 sticks. In a bowl, stir together the refried beans, 1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon chopped tomato. Place one cheese stick in center of tortilla. Fold in two sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or till heated through. Serve bundles warm. Spoon taco sauce atop each bundle and sprinkle with additional sliced green onion, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TUNA STEAKS Categories: Fish Servings: 4 2 ts Olive oil 2 ts Soy sauce 2 ts Margarine, melted Tuna steaks Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket. Combine oil, melted butter, and soy sauce; brush some of the mixture over fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire basket; baste fish again with the remaining soy mixture. Grill 3 to 5 minutes more or till fish just flakes with a fork. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEPPY BEEF ENCHILADAS Categories: Mexican, Beef Servings: 4 3/4 lb Lean ground beef 8 6-inch flour tortillas 3/4 c Picante sauce 1/2 c Picante sauce 1/2 ts Cumin OR 1/2 c Shredded cheddar cheese 1 ts Chili powder Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. Bake in 350° degree oven 15 minutes or till cheese is melted and tortillas are heated through. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI ROAST PORK WITH STICKY RICE* Categories: Thai, Main dish, Meats Servings: 7 3 c Uncooked sticky rice 3 tb Whiskey (optional) 6 c Very warm (almost hot) water 1/4 c Chopped cilantro leaves 4 tb Oil 1/2 c Chopped green onions 1 1/2 lb Pork roast 3 md Cucumbers; sliced 2 tb Oyster sauce 2 lg Tomatoes; sliced 5 tb Sugar Sliced fresh chilies 1 tb Thai dark sweet soy sauce - to taste 2 1/2 tb Light soy sauce *MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into large pieces--about 1" thick. Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result. Soak sticky rice in water for 30 mins and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40-45 minutes. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time. In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes. Shared by Gail Shimizu (BWHT68A) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barb's Special Sweet Breads Part I Categories: Breads Servings: 1 ----------------------------------BARB DAY---------------------------------- 3 pk Yeast 3 tb Sugar 1 c -Water; lukewarm 1 1/2 c Butter 1 Egg; slightly beaten 1 ts Salt 4 c Flour; sifted ---------------------------SEE OTHER RECIPE PARTS--------------------------- ------------------------FOR VARIATIONS AND FILLINGS------------------------ - Vanilla cream - raisins - Almond butter - Egg wash - Plumped currants or - Icing For the dough: Put the water in a mixing bowl and sprinkle the yeast over it. Stir until the yeast has dissolved. Beat the egg into the yeast mixture, and set aside. Sift together the flour, sugar, and salt. Add the yeast mixture. Knead until the mix forms a ball- if too moist add a bit more flour. Knead 10 minutes more. Roll out to an 11" square. Spread 1/2 cup butter over the surface of the dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate 20 minutes. Repeat this process beginning from rolling out the dough, two more times. While the dough is in the refrigerator the last time, you should prepare the fillings, icings or other recipes you will need for the finished pastries. The following parts will give you the variety of pastries made with this dough, and the methods. They will be followed by additional recipes needed to prepare the pastries. Source: Vera Stevens (my mother) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barb's Special Sweet Breads Part 2 Categories: Breads Servings: 1 ----------------------------------BARB DAY---------------------------------- ------------------------INSTRUCTIONS FOR WEINERBROD------------------------ Place the dough on a lightly floured board and cut it in half. Roll each piece into 24" X 6" strip. Spread the surface with Almond butter. Fold the edges lengthwise toward the center, allowing 1" space in the center. Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space between the edges. Repeat with second strip. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends. Brush with the egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375 degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later parts for necessary fillings and icings. Source: Vera Stevens, (my mother) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barb's Special Sweet Breads Part 3 Categories: Breads Servings: 1 ----------------------------------BARB DAY---------------------------------- -------------------------INSTRUCTIONS FOR SPANDAUER------------------------- Your favorite jelly Place the dough on a floured board and cut it in half. Roll each half 1/4" thick Cut into 4" squares. Spread Almond butter on each square. Sprinkle plumped currants or raisins on top. Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in center. Place 2" apart on baking sheet. Brush with egg wash. Let rise till puffy. Brush again with the egg wash. Bake at 375 degrees F. for 10-12 minutes. Source: Vera Stevens, my mother ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barb's Special Sweet Breads Part 5 Categories: Breads Servings: 1 ----------------------------------BARB DAY---------------------------------- --------------------------INSTRUCTIONS FOR SNAILS-------------------------- Place dough on a lightly floured board and roll into a large rectangle 1/4" thick. Spread with almond butter and plumped currants or raisins. Roll jelly roll style. Cut into 1" slices and place slices 2" apart on baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let rise until light. Bake 10-12 minutes at 375 degrees F. Ice and sprinkle with almonds. Source: Vera Stevens, my mother ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barb's Special Sweet Breads Part 7 Categories: Breads Servings: 1 ----------------------------------BARB DAY---------------------------------- - Additional recipes for - series - preparing breads in this -------------------------ALMOND BUTTER INGREDIENTS------------------------- 1/2 c Sugar 1/2 c Blanched almonds; minced 1/2 c Butter - -----------------------------ICING INGREDIENTS----------------------------- 1 c Confectioners' sugar Candied cherries 2 tb Water Slivered almonds - Garnish icing with: - -------------------------VANILLA CREAM INGREDIENTS------------------------- 2 tb Sugar 1 c Milk 2 tb Flour 2 ts Vanilla 2 Egg yolks - ------------------------------PLUMPED RAISINS------------------------------ 2 tb Rum or Cognac - 1/2 c Currants or raisins ----------------------------------EGG WASH---------------------------------- 1 Egg 2 tb Water ALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well. ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed. Source: Vera Stevens, my mother ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesecake Breadring Categories: Breads Servings: 10 ----------------------------------BARB DAY---------------------------------- 1 pk Hot roll mix 1 tb Vanilla 8 pk Cream cheese; softened 1/2 c Sour cream 1/4 c Sugar 2 Eggs 1/2 c Sugar 6 tb Butter; melted 1 Egg OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Low Fat Lentil Chili Categories: Main dish Servings: 4 ------------------------------PHILLY.INQUIRER------------------------------ 8 oz PORK; lean, boneless or 3 CELERY; STALKS, SLICED - GROUND TURKEY 1/4 ts GARLIC POWDER 1 c - WATER 1 md ONION; CHOPPED 2 ts CHILI POWDER 1/4 ts CUMIN; GROUND 16 oz TOMATOES; CUT UP 1 c LENTILS 1 ts SUGAR 3/4 c SPICY TOMATO JUICE TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Corn and Black Bean Salad Categories: Salads Servings: 11 -Robbie Shelton ******DRESSING****** ******SALAD****** 1/3 c Oil 2 cn Mexicorn; (corn and red and 1/4 c Rice Wine Vinegar or White -green peppers), 11oz, -Vinegar -drained 1/4 c Orange Juice 15 oz Black beans; drained, rinsed 1 ts Garlic; minced 4 1/2 oz Sliced Mushrooms; drained 1/2 ts Salt 1/2 c Green Onions; sliced *****BEFORE SERVING***** 1/2 c Cucumbers; peeled, slice 1/4 c Fresh Cilantro; chopped -thin 1 tb Orange Peel; grated 2 tb Fresh Jalapeno Pepper; 2 ts Cumin seed (or 1 ts) -finely chopped Lettuce Leaves In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator. Makes 11 (1/2-cup) serving. Pillsbury bake-off recipes - Green Giant Mushroom Edition. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Three Beans in Lettuce Parcels Categories: Chinese, Vegetarian, Kaz, Stir fry Servings: 2 2 1/2 tb Garlic and herb dressing 1 Medium red chilli 100 g Chickpeas 1/2 tb Chives 100 g Black eye beans 4 Chinese lettuce leaves 100 g Flageolet beans Salt and pepper to taste 1. Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives. Divide the mixture between the lettuce leaves and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Noodles with Vegetables Categories: Vegetarian, Chinese, Pasta, Kaz, Vegetables Servings: 2 175 g Chinese egg noodles 1/2 Green pepper, diced 1 1/2 tb Vegetable oil 1/2 tb Soy sauce 1/2 Garlic clove, sliced/peeled 1/2 tb Sesame oil 1/2 Chopped onion 1 tb Peanuts 1 Sliced carrot 1. Cook the noodles in boiling water for 7 minutes. Drain well. 2. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes. 3. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and sprinkle with the peanuts. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Vegetable Pasties Categories: Vegetarian, Kaz, Spicy, Pastry, Indian Servings: 2 -----------------------------------PASTRY----------------------------------- 50 g Wholemeal flour 1/4 ts Salt 50 g Plain white flour 50 g Margerine ----------------------------------FILLING---------------------------------- 1/2 Peeled and chopped onion 50 g Peeled and diced potato 1 tb Oil 50 g Peeled and diced carrots 1/2 Crushed garlic clove 210 g Chick peas 1/2 tb Ground coriander Salt 1/2 ts Ground cumin Pepper Filling. 1. Fry the onion in the oil for 5 minutes and add the garlic, spices, carrot and potato. Cook for ten minutes, or until the vegetables are tender. 2. Add the chick peas and season with the salt and pepper. Leave to cool down. 3. Preheat the oven to 200C/400F/GM6. Pastry: 1. Sift the flours and salt into a large bowl. Add the margerine and rub into the flour with your hands until the mixture is like bread- crumbs. 2. Add the cold water and press the mixture together to form a dough. Turn out onto a floured board and divide into 2 equal pieces. 3. Take out one piece of the dough and knead lightly, pressing it into a round shape. 4. Roll it into a circle about 15cm across. Put 1/2 of the vegetable mixture on top and fold into a pasty type shape and press the edges together. 5. Pierce a couple of holes in the top and bake for 20 minutes or until crisp. This recipe is also nice with filo pastry, or the samosa packets you can buy. If you use filo pastry remember to brush the outside with some melted margerine or butter to prevent sticking. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Spicy Pea Sauce Categories: Vegetarian, Kaz, Pasta, Foreign, Spicy Servings: 2 1 c Yellow split peas 1/2 ts Ground allspice 1/2 tb Olive oil 1/8 c Lemon juice 1/2 Garlic clove 1 ts Lemon rind 1/8 ts Chilli powder 250 g Fresh fettucine 1/4 ts Turmeric Fresh coriander sprigs 1/4 ts Ground coriander Preparation: crush the garlic clove and chop the onion. 1. Place the peas in a large pan. Cover with cold water. Bring to the boil and boil, uncovered for 25 minutes. Drain. 2. Heat oil in a pan. Add onion and garlic and cook over a low heat for 2 minutes. Add the spices , stirring for 2 minutes. 3. Add the well drained peas, lemon juice and rind. Stir to combine and cook over a low heat for 8-10 minutes. 4. Cook the pasta in a large quantity of boiling water until just tender. Drain and place on a large serving plate. Pour sauce over the pasta and garnish with the coriander leaves. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Lentils and Spinach Categories: Pasta, Vegetarian, Kaz, Italian Servings: 2 1/2 c Red lentils 1/2 Onion 250 g Wholemeal spaghetti 3 Spinach leaves 7 1/2 g Butter 1/2 tb Lemon Juice 1/2 ts Ground nutmeg 1/8 c Toasted pine nuts 1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Calico Fruit Salad Categories: Salads, Fruits, Dressings Servings: 6 1 qt Ice Berg Lettuce Chunks; 2 c Tart Apples; Chopped -(Otherwise Known As Head 2 lg Bananas; Sliced -Lettuce) 1/2 c Raisins ---------------------------PEANUT BUTTER DRESSING--------------------------- 1/4 c Peanut Butter 1/4 c Milk 3 tb Honey 1/2 c Miracle Whip Salad Dressing FOR THE SALAD: Combine the lettuce and fruit, tossing lightly to mix. FOR THE DRESSING: Combine the peanut butter and honey, then gradually add the milk. Add the dressing and mix well until well blended. Chill until serving time. VARIATION: The dressing may also be served as a dip with apple and pear slices or banana chunks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Potato Spears Categories: Appetizers, Vegetables Servings: 4 3 lg Baking Potatoes ;Onion Salt 1/4 c Miracle Whip Salad Dressing ;Pepper Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown. NOTE: The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Breakfast Pizza Categories: Breakfast, Eggs, Italian, Cheese, Pizza Servings: 6 8 oz Mozzarella Cheese, grated 1/4 md Onion, chopped 6 Eggs 3/4 md Onion, from above, ringed 1 1/2 c Milk and/or cream 1 md Green pepper, ringed Salt and Pepper, to taste 1 Pizza crust Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this! From Dan Ceppa ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ham and Asparagus Pasta Categories: Main dish, Pasta, Ham, Asparagus, Vegetables Servings: 4 3/4 lb Fresh asparagus spears or 1 c Evaporated skim milk - one 10-oz. pkg. frozen 10-oz. multicolored pasta - asparagus - such as wagon wheel or 2 cn (14-1/2-oz.) stewed tomatoes - corkscrew - cut up 6 oz Lean fully cooked ham, cut 1 tb Dried parsley flakes - into bite-size strips 1/2 ts Dried basil, crushed 1 sm Red or green sweet pepper 1/2 ts Dried oregano, crushed - cut into strips 1/8 ts Ground red pepper (optional) Grated Parmesan cheese (opt) Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Chicken Categories: Chicken, Meats, Salad dress Servings: 4 4 4-oz. boneless, skinless 1/4 c Reduced-calorie Catalina - chicken breast halves - salad dressing 1/8 ts Ground red pepper 1 tb Dijon-style mustard 1/4 ts Black pepper 1 ts Worcestershire sauce Rinse chicken; pat dry with paper towels. Combine the red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breats with some of the dressing mixture. Place chicken in a shallow baking dish or pan. Bake, uncovered in a 375-degree oven for 20-25 minutes or till chicken is no longer pink. In a small saucepan heat any remainging dressing mixture just to boiling; serve with chicken. Makes 4 servings. NUTRITIONAL INFORMATION PER SERVING: 145 cal. 4 g fat, 59 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Pepper Potatoes Categories: Side dish, Potato, Chives Servings: 4 1 1/2-oz. envelope butter- 1/2 ts Lemon-pepper seasoning - flavored mix 1/4 c Water 1 tb Snipped fresh chives or 1 lb Small red potatoes (6 to 8), - sliced green onion tops - cut into 1 inch pieces In an 11x7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and lemon-pepper seasoning. Stir in the water. Add the potatoes, toss to coat well. Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice. Makes 4 side-dish servings. NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chewy Oatmeal Cookie Categories: Cookies, Desserts, Oatmeal, Nuts Servings: 1 3/4 c Butter flavored Crisco - instant or old fashioned) 1 1/4 c Firmly packaged light brown 1 c All-purpose flour - sugar 1/2 ts Baking soda 1 Egg 1/2 ts Salt 1/3 c Milk 1/4 ts Cinnamon 1 1/2 ts Vanilla 1 c Raisins 3 c Quaker(R) Quik Oats (not 1 c Coarsely chopped Walnuts Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Danish Pastry Categories: Pastry Servings: 6 4 To 6 cups flour 1/4 ts Ground cardamom seeds 2 pk Dry yeast or 1 ounce fresh -(optional) -yeast 1 ts Vanilla 3 tb Sugar 1 1/4 c Cold milk (approximately) 1 ts Salt 2 c Butter, firm, but not ice 3 Whole eggs or 6 egg yolks -cold 1 ts Grated orange rind When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. From: The Art of Fine Baking Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Filling for Danish Pastry Categories: Breads Servings: 12 2 lb Baker's or pot cheese 8 oz Sugar 3 Eggs 1 tb Grated lemon zest 4 oz Raisins (optional) 1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins. Yield: 3 lb. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef and Macaroni Chili Categories: Main dish, Low-cal Servings: 4 1 c Macaroni, raw 1 pn Salt 1/2 lb Ground beef 1 pn Pepper, freshly ground 1/2 ts Garlic powder 1 cn Tomato soup 1 ts Chili powder 1 oz Mozzarella cheese 15% mf Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. 3 protein 1 1/2 starch 1 fruit & veg. Leftovers are good reheated the next day and can be frozen. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EGGLESS MOCK MAYONNAISE Categories: Dressing Servings: 1 3 tb Evaporated milk 1 pn White pepper 1/4 ts Salt 1/2 c Vegetable oil 1/4 ts Paprika 4 ts Lemon juice 1/4 ts Prepared mustard Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato salad. Combine in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator. From Joy of Cooking printed 1983. Shared by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STRAWBERRY ANGEL MOUSSE Categories: Low-cal, Desserts Servings: 4 3 c Unsweetened strawberries 14 ts Artificial sweetener * 1 c Water 1 ts Vanilla 1 tb Unflavored gelatin (1 packet 1/2 ts Almond extract (optional) 1 tb Cornstarch 1/4 c Instant skim milk powder 1 Egg, separated 1/4 c Ice water * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener according to package directions. Slice strawberries. Pour water over strawberries, let stand 1 hour at room temperature. (frozen ones may take longer) Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 min or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. 1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Keefer Court Sticky Rice Dumplings Categories: Rice, Pork Servings: 20 -----------------------------------DOUGH----------------------------------- 3 c Glutinous Rice Flour 1 c Water 1/2 c Sugar ----------------------------------FILLING---------------------------------- 4 oz Pork loin 1/2 ts Salt 1 ts Rice wine 1/4 ts Black pepper 1/2 tb Cornstarch 1/2 ts Monosodium glutamate 1/4 ts Salt (opt.) 4 ts Oil 1/4 ts Sugar 1 ts Small chopped bamboo shoot 1 ts Cornstarch 1 ts Chopped green onion 1/2 c Water 1/2 ts Soy sauce 4 oz Dry shrimp 1 ts Sesame oil 8 c Oil for frying For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces. For filling: Dice pork, mix with the rice win, cornstarch, and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool. Taking one of the dough pieces, flatten with the palm on a hard surface. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents. Heat oil for frying in a large wok or kettle until 350 to 375 degrees. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings. Makes 20. Posted by Ewan Grantham. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Siopow (Steamed Dumplings) Categories: Oriental, Appetizers Servings: 30 1 Wrapper recipe 1 c Minced water chestnuts 1 c Water 1/4 c Minced scallions 1 tb Oil 1/4 c Minced onions 1/4 ts Salt 1 Egg 1 c Chopped shrimp 1 ts Pepper 1/4 c Ground pork 1 ts Salt Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc. Courtesy of Ted Taylor. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sui Mai Pork Dumplings Categories: Appetizers, Chinese Servings: 30 3 Black Mushrooms, dried 1 Egg White 1/3 c Bamboo Shoots, canned 1 ts Salt 1/2 lb Pork Loin with Fatback 1/2 ts Granulated Sugar 1 ts Sesame Oil 1/4 ts White Pepper, freshly 1 ts Rice Wine or Dry Sherry Ground 1 tb Cornstarch 30 Won Ton Skins, defrosted * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 to 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. Makes 30 dumplings. From The Gazette, 91/09/11. Posted by James Lor. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fun Gwau (Steamed Translucent Dumplings) Categories: Chinese, Appetizer Servings: 30 6 Dried Chinese black Sherry Mushrooms 1 1/2 ts Light soy sauce 6 oz Shrimp, shelled & deveined 2 ts Cornstarch 1 ts Salt 2 tb Chicken stock 1 1/2 tb Peanut oil 2 tb Coarsely chopped fresh 6 oz Ground pork butt Coriander leaves 1/4 c Finely diced bamboo shoots 1 Oil 1/4 c Finely diced water Wheat Starch Wrappers Chestnuts, preferably fresh (see recipe) 2 Green onions, chopped Light soy sauce, for 2 ts Sugar Dipping 1/4 ts White pepper Chinese mustard, for 1 tb Shao Hsing rice wine or dry Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wheat Starch Wrappers for Dumplings Categories: Dumplings, Chinese Servings: 30 1 c Wheat starch 1 tb Peanut oil plus more to oil 1/4 c Tapioca starch The wrappers 1 c Boiling water Combine the wheat starch and tapioca starch in a mixing bowl. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon. The hot boiling water cooks the starches. Add the oil to the dough and mix together as well as possible. The dough at this point is quite thick and lumpy. While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes. It should feel a bit rubbery and putty-like. Cover with a damp towel. Dough is ready to make Ha Gow or Fun Gwau. Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruited Rice Pudding Categories: Puddings, Rice Servings: 6 4 c Skim milk 1 Egg yolk, at room 1/4 ts Ground cimmamon Temperature 1/4 c Plus 1 Tbsp brown sugar 1 ts Vanilla 1/4 ts Salt 1 lb Nectarines and/or plums, 1/2 c Long grain rice Pitted and diced Makes 6 servings In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to boiling. Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or until rice is tender. Stir occasionally. In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly. Cook, stirring constantly, 5 minutes or until mixture thickens. Remove saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice with plastic wrap. Chill until ready to serve. Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15 minutes. Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining fruit on the side, if desired. Woman's World From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beet Relish Categories: Relishes Servings: 2 2 c Coarsley shredded cooked 1 ts Sugar Beets 2 tb Dijon mustard 2 tb Chopped red onion 3 tb Vegetable oil 2 tb Red wine vinegar Salt and pepper to taste Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups. NOTE: Relish keeps well stored in the refrigertor for up to 1 week. SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New England Lamb Bake Categories: Meats, Lamb Servings: 6 1 tb Cooking oil Divided 2 lb Boneless lean lamb 1 Bay leaf 1 Onion, Chopped 1/2 ts Dried rosemary 1/4 c All-purpose flour 1/4 ts Dried thyme 5 c Chicken broth 1/2 ts Salt 2 Carrots, sliced 1/4 ts Pepper 2 Leeks, cut into 2 inch 3 Potatoes, peeled and sliced Pieces 1/4 c Butter or margarine 2 tb Minced fresh parsley, In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings. SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Trout In Wine (NZ) Categories: Fish Servings: 2 1 Whole Trout Parsley, thyme) Chopped herbs (marjoram, Butter 1/2 botle White wine Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. 2. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. 3. Place the fish in an oven dish and add salt and pepper to taste. 4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25 minutes. 6. Add a little more melted butter, stir in and cook for another 5 minutes. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef and Barley Soup Categories: Soups, Beef Servings: 12 1 tb Cooking oil 1 cn Whole tomatoes (28 oz.), 2 lb Beef short ribs With liquid, chopped 2 md Onions, coarsely chopped 2 ts Water 3 Carrots, sliced 4 Chicken bouillon cubes 3 Stalks Celery, sliced 1/3 c Medium pearl barley In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Reuben Loaf Categories: Breads, Beef Servings: 4 3 3/4 c All-purpose flour 1/4 c Thousand Island salad 1 pk Active dry yeast Dressing 1 tb Sugar 6 oz Thinly sliced corned beef 1 tb Butter or margarine, 4 oz Swiss cheese Softened 1 cn Sauerkraut (8 oz.), drained 1 ts Salt 1 Egg white, beaten 1 c Warm water (120 to 130 Poppy seeds Degrees) In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch x 10 inch rectangle. Spread dressing down the middle of one half of the dough, leaving a 3/4 inch space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in dough to vent Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings. SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Pasta Salad Categories: Salads, Chicken Servings: 4 8 oz Tricolor rotini 1 md Green pepper, chopped 4 Boneless, skinless chicken 1 md Red pepper, chopped Breast,halves 1/2 Bunch fresh broccoli 2 tb Soy sauce, divided 1 ts Mrs. Dash 1 Oil 8 oz Lo-cal Italian dressing, 1 md Onion, chopped Store bought or homemade 1. Cook pasta according to directions, chill in ice water, drain. 2. Blanch broccoli in boiling water, chill in ice water, drain. 3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! 4. Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. 5. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. You maight like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm. Posted by Mike Hackmann 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOURDOUGH STARTER Categories: Breads Servings: 4 2 c Flour 1/4 c Sugar 2 c Water 1 c Milk 1 Yeast 1 c Flour SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in refridgerator until ready to use in recipe. After taking batter for use in recipes "feed" the remaining batter with the same amounts of sugar, milk, and flour stated above. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUR DOUGH BREAD Categories: Breads Servings: 4 2 c Batter 1/4 c Melted shortening 2 tb Sugar 3 ts Baking powder 1/8 ts Soda 1 ts Salt SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour. Add melted shortening, soda dissolved in small amount of water, sugar and salt. Mix until you form a ball you can handle. Knead just the flour the dough will hold. Grease well. Set aside to raise double. Cut, place in greased pan. Brush with milk. Set aside to raise double - 1/2 hour. Bake at 400 degrees F. 35 to 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sourdough, Pt. 2 Categories: Breads Servings: 4 3 c Unbleached all-purpose 2 c Hot (120F to 130F) water Flour, divided 1 c Lukewarm (100F) water 1 ts Active dry yeast SOURDOUGH STARTER Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy) Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the middle of the flour/yeast mixture and whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. Cover the bowl with a clean towel and let the mixture sit at room temperature. Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. Towards the end of the second day the mixture will start to thin and the surface of the starter will be covered with lots of tiny air bubbles. By the evening of the third day a thin layer of yellow-brown liquid may form on the surface of the starter. It is simply the alcohol given off by the yeast cells as they feed on the carbohydrates in the flour and multiply. Refresh the starter by stirring in the cup of lukewarm water (100F) and the remaining cup of flour. Stir until blended, but do not worry about any small lumps. "Day 4: 3. The starter is now ready to use, or it may be poured into a sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass jar with a non-metal lid and refrigerated. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Raspberry Shortcakes Categories: Cakes Servings: 4 1/2 c All-purpose flour 1 1/2 c Raspberries 2 tb Granulated sugar 2 tb Granulated sugar, or to 1/4 ts Double acting baking powder Taste 4 tb Heavy cream 1 tb Framboise, or to taste 1/8 ts Salt 1/3 c Well-chilled heavy cream 2 tb Cold unsalted butter Connfectioners sugar for Cut into bits Sprinkling 2 tb Unsweetened cocoa powder Mint sprigs for garnish if 1/4 ts Baking soda Desired From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Raspberry Mousse Cake Categories: Cakes Servings: 4 -------------------------------CHOCOLATE CAKE------------------------------- 3 Eggs, separated 1/2 c Flour 1/3 c Granulated sugar 2 tb Unsweetened cocoa powder ------------------------------RASPBERRY SYRUP------------------------------ 1/4 c Sugar 2 tb Raspberry liqueur 1/4 c Water ------------------------------RASPBERRY MOUSSE------------------------------ 1 1/2 Unflavored gelatin 3/4 c Sugar 1/4 c Water 2 tb Lemon juice 2 pk (each 300 grams) frozen 2 tb Raspberry liqueur Raspberries, thawed 2 c Whipping cream ------------------------------CHOCOLATE GLAZE------------------------------ 4 oz Semisweet chocolate 1/4 c Whipping cream This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors. CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan;bake in 350F oven for 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack. RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes. Stir in liqueur. Let cool. RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring occasionally,over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish. TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layers for another use. Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1-2 hours. CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt chocolate with crea, stirring until smooth. Let cool to room temperature yet still spreadable; pour over mousse and spread evenly. Spoon remaining mouse into pastry bag fitted with small plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato, Bacon and Onion Fettucine Categories: Italian, Pasta Servings: 2 4 oz Uncooked fettuccine 1 c (1 medium) chopped tomato 3 Slices bacon 1 tb Chopped fresh basil OR 1/4 c Chopped onion 1/2 ts Dried basil leaves Cook fettuccine to desired doneness as directed on package. Drain, keep warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bacon, Cabbage and Pasta Soup Categories: Soups Servings: 4 4 Slices bacon, cut up 1 (16 oz.) pkg. Green Giant 2 c Coarsely shredded cabbage Frozen Pasta & Vegetables 2 (14-1/2 oz.) cans beef Accent Garden Herb Broth Seasoning Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI Categories: Chili Servings: 12 3 md Bell peppers; chopped 5 lb Venison; coarsely ground 3 md Onions; chopped 6 Drops Tabasco 2 Fresh Jalapenos; deveined & 7 oz Green chiles; diced Seeded 28 oz Stewed tomatoes 4 Garlic cloves Water 4 lb Chuck; coarsely ground Salt and pepper to taste Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LAMB, LENTIL, AND ROSEMARY SOUP Categories: Soups Servings: 6 2 tb Olive oil 2 c Chopped very ripe tomatoes 1 tb Butter Or canned tomatoes 3 cl Garlic, minced 1 Bay leaf 2 Onions, chopped 1 Bone from a roast leg of 2 Carrots, cut into small Lamb Cubes 1 c Cubed cooked lamb 1 ts Salt Tabasco or other liquid hot 1 ts Pepper Pepper sauce 6 c Lamb stock 1. In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LAMB STOCK Categories: Soups Servings: 1 1 Bone from a 6-lb leg of 1 lg Ripe tomato OR Lamb, cut in half 1 c Canned tomato, cut into 3 Stalks celery, cut into Small pieces Small pieces Any drippings from roast 2 Carrots, cut into small Lamb Pieces 4 Peppercorns 2 Onions, peeled and 1 Bay leaf Quartered 1 Parsley add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: "Good Luck" Rice Custard Categories: Desserts Servings: 6 1 1/2 c Raw rice Ounce size) 2 cn Evaporated milk (5 ounces 5 Eggs, separated Each) 1 ts Vanilla 1/2 c Raisins Cinnamon to taste 1/2 Box vanilla pudding (3 Milk Cook the rice in 4 cups of water, add the sugar and cook until almost tender. Add the evaporated milk and raisins. Mix the pudding in a cup of milk and add to the rice mixture. Beat the egg whites until stiff. Beat the yolks separately and then mix the whites and yolks mixture. Then turn off the heat. Mix well. If it seems a little thick just add some more milk. Serves 6 or more. The Legends of Louisisna Cookbook; Sheila Ainbinder; Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocada Imperial (Imperial Coconut Flan) Categories: Desserts, Mexican Servings: 6 2 c Milk Pinch salt 3/4 c Granulated sugar Flan mold coated with 1 Small coconut Caramel 5 Small eggs, separated Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note. Pierce holes through two of the "eyes" of the coconut and drain the water from it. Set the water aside. Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell. Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan. Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly. Add the "condensed" milk and continue cooking for another 5 minutes. Set the mixture aside to cool. Beat the egg yolks together until they are creamy and stir them well into the coconut mixture. Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. NOTES: Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good. Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut. If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen. To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded. From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: George Liu's Moo Goo Gai Pan Categories: Chinese, Poultry Servings: 10 4 Chicken breast halves, 8 oz Fresh mushrooms, sliced Skinned, boned and sliced 4 lb Chinese white cabbage, Salt and pepper, to taste Chopped 4 cl Garlic, minced 2 tb Sugar 2 c Water 4 tb Soy sauce 1 tb Cornstarch 6 Scallions, chopped 5 tb Corn oil In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. Makes 10 servings. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Chicken Wings Categories: Poultry, Appetizers Servings: 8 36 Chicken drumettes (bottom 2 ts Ground coriander Part of chicken wing) 3 tb Soy sauce 2 cl Garlic 3 tb Fresh lemon juice 1 Inch fresh ginger, peeled 2 tb Sesame oil 1 Onion, quartered 2 tb Sugar 1 ts Red pepper flakes 1/2 c Sesame seeds (approx) 2 ts Salt Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d'oeuvres. From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polenta Triangles Categories: Mexican, Appetizers, Microwave Servings: 8 3 c Cold water 1/2 c Whole kernel corn 1 c Coarse yellow cornmeal 1/2 c Red pepper, roasted and 1 Env. onion soup mix Finely chopped 4 oz Mild chopped green chilies, 1/2 c Sharp Cheddar cheese, Drained (1 can) Shredded Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Shrimp Categories: Cajun, Shellfish, Appetizers Servings: 15 1 lb Extra large shrimp, peeled 1/4 ts Salt 1 tb Fresh lime juice 1/4 ts Red pepper 1/2 ts Garlic powder 1/8 ts Black pepper 1/2 ts Onion powder Lime wedges 1/4 ts Thyme Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. From "Season of Wonder: Christmas 1990". [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cayenne Pepper Wafers Categories: Appetizers Servings: 72 1/2 lb Gruyere cheese, grated 1 ts Salt 1 c Unsalted butter, at room 2 1/2 c Sifted all-purpose flour Temperature 1 c Chopped walnuts or pecans. 1 ts Cayenne pepper Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container. Makes 6 dozen. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Christmas Crab Quesadillas Categories: Seafood, Appetizer Servings: 8 1/4 lb Butter or margarine, 2 tb Sour cream Divided 1 ts Chopped fresh dill 1 Whole shallot (or 2 or 3 Salt, to taste Green onion), finely Hot pepper flakes, to taste Minced 6 10-inch flour tortillas at 1 ts Chopped fresh chives Room temperature 1/2 lb Lump crab meat, picked over 3/4 c Grated Monteray Jack cheese To remove shells ---------------------------------GARNISHES--------------------------------- 1/2 c (each) finely chopped red Salsa And green bell peppers Quacamole Radicchio leaves, 3 per Sour cream Plate Preheat the oven to 375F. Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers. Serves 8. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab Fritters Categories: Seafood, Appetizers Servings: 24 1 3/4 c All-purpose flour 4 lg Egg whites, divided 1 1/2 c Warm water 3 tb Chopped fresh parsley 2 tb Vegetable oil Salt and pepper, to taste 2 ts Baking powder All-purpose flour, for 1/8 ts Salt Dredging 1 lb Crabmeat Vegetable oil,for deep 3/4 c Fresh white breadcrums Frying --------------------------------CURRY SAUCE-------------------------------- 1 1/2 tb Olive oil 2 tb Orange Juice 1 sm Garlic clove, minced 1 tb Sugar 1 ts Curry powder 1 tb Fresh lemon juice 1/2 c Mayonnaise 1 tb Chutney 1/2 c Sour cream Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread Teddy Bears Categories: Cookies Servings: 24 1 c Butter (or margarine) 1 ts Ginger 2/3 c Brown sugar 1/2 ts Ground cloves 2/3 c Corn syrup and/or molasses 3/4 ts Baking soda 4 c Flour 1 Egg; lightly beaten 1 1/2 ts Cinnamon 1 1/2 ts Vanilla extract In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Iowa Corn Casserole Categories: Casseroles Servings: 8 1 lb Bacon, diced 1/2 c Chopped green pepper 2 c Bread crumbs 2 cn Cream style corn 1/4 c Minced onion (16.5 oz. ea.) In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through. Yield: 6-8 servings. SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Pot Roast Categories: Italian, Beef Servings: 10 1 Rump roast (4-5 lbs.) 2 Carrots, sliced 1 ts Salt 1 Whole Onion, studded with 2 tb Cooking oil 2 whole cloves 2 cl Garlic, minced 1 cn Tomato puree (15 oz.) 1/2 ts Dried basil 1/2 c Water or red wine 1 tb Dried parsley flakes 1/2 ts Beef bouillon granules 1/2 ts Pepper Cooked egg noodles Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings. SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower Au Gratin #2 Categories: Side dish, Vegetables Servings: 6 6 tb Butter or margarine 1/4 ts Salt 2 cl Garlic, minced Pepper to taste 4 oz Cooked ham, chopped Pinch Cayenne pepper Cauliflower, brokem into 1 1/2 c Shredded Swiss cheese Florets (4-6 oz.) 2 tb All-purpose flour 2 tb Chopped fresh parsley 1 1/2 c Whipping cream Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Meatballs #2 Categories: Pork, Beef Servings: 6 1 lb Ground beef 1 Egg, beaten 1/2 lb Ground pork 1/2 c Milk 1/2 c Finely chopped onion 3 tb Vegetable oil 3/4 c Fine dry bread crumbs 1 cn Sauerkraut (27 oz.), 1 tb Snipped fresh parsley Undrained 1 1/2 ts Salt 1/2 c Water, optional 1/8 ts Pepper 1 Parsley 1 ts Worcestershire sauce In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings. SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexican Rice #2 Categories: Mexican, Rice, Beef Servings: 4 1 lb Ground beef 1 1/2 c Water 1 (16 oz.) jar salsa 1 ts Chili powder 1 (11 oz.) can Mexicorn whole 1 1/2 c Uncooked instant rice Kernel corn with red and 4 oz (1 cup) shredded Monterey Green peppers Jack cheese Brown ground beef in large skillet; drain. Stir in salsa, corn, water and chili powder; bing to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Pudding #2 Categories: Desserts Servings: 4 1/4 c Rice, long grain 1/2 ts Almond extract 6 c Water, boiling Nutmeg, to taste (fresh) 1 qt Milk 1/2 c Almonds, blanched, coarsely 1 ts Salt Ground 2 tb Butter, melted 1 c Heavy cream, whipped 2 tb Sugar Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream. Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EASY CHICKEN AND DRESSING Categories: Chicken Servings: 4 1 Chicken Broth 1/2 cn Water 1 cn Cream of celery soup 1 cn Cream of chicken soup 1 Pepperidge Farm corn bread 1/2 c Melted butter or chicken Stuffing Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CARMELED PEANUTS Categories: Snacks Servings: 1 1 lb Peanuts 1 c Brown sugar 1 Egg white 1/4 ts Salt 1 ts Cold water Contributed to the echo by: Kathi Crockett Now, I'd better get a recipe in here before the troups kick me out. Here's a fun and very easy party recipe for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour. This makes a nice, big batch and is delicious. You can also use other nuts. I first started doing this because I was always at a loss as to what to do with the leftover nuts from Christmas and this certainly takes care of them in short order. It's one of those recipes where you can't eat just one. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN CACCIATORIA Categories: Italian, Chicken Servings: 4 1 Chicken, cut up 28 cn Tomatoes 1 cl Garlic, peeled 8 Pearl onions, peeled 1/4 c Flour 6 Tomato paste 2 ts Salt 2 ts Sugar 1/8 ts Pepper 1 Bay leaf 1/4 c Oil Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHINESE TUNA STEAKS ON THE GRILL Categories: Chinese, Fish Servings: 4 1 Tuna steak 1 tb Water 1 ts Salt 1 ts Sugar 1 ts Finely chopped ginger root 2 tb Peanut oil 1/4 ts White pepper 1 tb Peanut oil 1 ts Cornstarch 2 ts Finely minced garlic 2 tb Salted black beans 1 c Chicken broth (or fish 4 Green onions with tops Stock) 2 ts Green chilies Spinach or red-leaf lettuce 1 tb Cornstarch Leaves Contributed to the echo by: Bill Birner Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRUIT BUCKLE Categories: Desserts Servings: 4 1/4 c Shortening 1/2 c Sugar 1 Egg 1 c Flour 1/2 ts Baking powder 1/2 ts Salt 1/4 c Milk Fruit of choice Contributed to the echo by: Pat Knox Fruit Buckle Cream together shortening and sugar. Add 1 beaten egg, then sift flour, baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top and sprinkle with crumb topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CRUMB TOPPING FOR FRUIT BUCKLE Categories: Desserts Servings: 4 1/2 c Sugar 1/2 ts Cinnamon 1/3 c Flour 1/4 c Butter Contributed to the echo by: Pat Knox Crumb Topping Mix all ingredients together of topping with fork until fine crumbles. Put on top of fruit and bake at 350 degrees for 25 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: FRUIT COBBLER Categories: Desserts Servings: 4 3/4 Stick butter 1 c Sugar 3/4 c Flour 2 ts Baking powder 3/4 c Milk 2 c Sweetened fruit Contributed to the echo by: Pat Knox Fruit Cobbler Melt butter in deep casserole dish. Mix sugar, flour, baking powder, and milk together; pour over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake for 45 minutes to 1 hour at 325 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEACH ICE CREAM Categories: Desserts Servings: 4 6 Eggs, beaten Mashed 1 cn Eagle Brand milk Vanilla flavoring 1 1/2 c Sugar Sweet milk 8 Fresh peaches, peeled and Contributed to the echo by: Pat Knox Peach Ice Cream Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed peaches and flavoring. Pour into freezer containerand finish filling with sweet milk; stir real well. Freeze ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ASPARAGUS WITH RICE Categories: Vegetables Servings: 4 2 1/4 lb Asparagus 1/2 ts Meat extract 1 Onion Salt 1/4 c Butter Freshly ground pepper 1 1/4 c Arborio rice Grated Parmesan cheese 1/2 c Dry white wine 1 tb Butter 1 Bouillon cube Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RUNZA Categories: Italian, Beef Servings: 4 1 1/2 lb Hamburger Dough 1/2 x Cabbage Salt+papper 1 Onion Cheese (velveeta) 1 Partially frozen Bread Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep in the Freezer for left overs, and when you want it again.. just heat-up with Microwave oven. RUNZA OVEN TEMP. 350-375 Brown hamburger and onion. drain, add cabbage and simmer. Slice bread dough and roll out on Floured board. Fill with hamburger + cabbage, put slice of cheese pinch tight. Bake till Brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JEAN CHRETIEN'S TORTIERE Categories: Pork Servings: 6 1 lb Pork - ground Mashed 1 Onion - minced Salt and pepper 1 ts Poultry seasoning Pastry for 1 double-crust 1 Tomato - small, cooked and Pie Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit! Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: JOHN NUNZIATA'S CHOCOLATE CHEESE CAKE Categories: Desserts Servings: 10 1 1/2 c Graham wafer crumbs 1 c Sugar 5 tb Butter - melted 3 pk Cream cheese - 8-oz. 2 tb Sugar 12 pk Chocolate - semisweet, 2 tb Chocolate - semisweetened, 1-oz. squares Grated 1 c Sour cream 3 Eggs 3/4 c Butter - melted 1 ts Vanilla Whipped cream (optional) Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 John Nunziata's Chocolate Cheese Cake Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream. Serves 10. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAUL MARTIN'S RHUBARB MERINGUE PIE Categories: Pies Servings: 6 -----------------------------------CRUST----------------------------------- 1 c Flour - sifted 5 tb Cold water 1/3 c Shortening Salt - pinch ----------------------------------FILLING---------------------------------- 2 1/2 c Rhubarb - cut into 1-inch 1/3 c Orange juice Pieces Orange rind - from one 3 tb Flour Orange 1 c Sugar 1 tb Butter 2 Egg yolks ----------------------------------MERINGUE---------------------------------- 2 Egg whites 1/2 ts Vanilla 4 tb Sugar Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Here are some more recipes from the Liberal leadership hopefulls. Paul Martin's Rhubarb Meringue Pie To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SHEILA COPPS' UNITY STEW Categories: Stews, Beef Servings: 4 1 1/2 lb Beef stew meat 4 Tomatos - large, cubed 1 1/2 c Celery - diced 1 1/2 ts Salt 1 1/2 c Carrots - sliced Pepper to taste 1 Onion - large, sliced ------------------------------BISCUIT TOPPING------------------------------ 2 c Flour 1/3 c Shortening 4 ts Baking powder 1 c Milk or light cream 1 ts Salt Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Sheila Copps' Unity Stew Cook beef in 3 cups of water until almost tender. Add vegetables and seasonings. Cook over low heat until tender. Turn into baking dish. Make biscuits by combining dry ingredients and cutting in shortening until mixture resembles coarse crumbs. Make a well in the centre and add the milk all at once. Stir batter vigorously until it comes freely from the side of the bowl. Knead lightly on a floured board for a few seconds and pat into a thickness of 1/2-inch. Cut into 1-1/2 inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOM WAPPEL'S STUFFED GREEN PEPPERS Categories: Vegetables Servings: 6 6 Green peppers - large Crumbled 1 lb Pork - ground 1 ts Tomato sauce 1 Egg - lightly beaten 6 ts Tomato juice 1/2 c Rice - uncooked 1 tb Paprika 1 Onion - small, chopped Salt and Pepper 6 Bacon strips - cooked and Sugar to taste Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika. Add egg and mix thoroughly. Cut stem end off green peppers and remove seeds and ribs. Soften peppers for a minute or two in boiling water, then fill with the meat mixture. Place peppers upright in a deep saucepan. Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers. Add more tomato juice if required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a touch of lemon juice to adjust flavor. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BONELESS CORNISH HEN W/PORT ORANGE SAUCE Categories: Poultry Servings: 6 4 Cornish game hens 1 c Mandarin orange sections (2 lb each) 2 c Wild rice mix Salt and pepper 2 c Orange juice 1 Peel of 1 orange, thinly 4 ts Brown sugar Sliced Cornstarch 1 ts Lemon juice 1 Bunch watercress 1 1/2 oz Orange liqueur (Curacao) To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: ORANGE BEEF Categories: Chinese, Beef Servings: 4 1/2 lb Top round steak, thinly 2 tb Cornstarch Sliced (like Brasciole) 2 Egg whites 2 tb Sherry 6 tb Peanut oil -----------------------------------SAUCE----------------------------------- 1 1/2 c Beef stock Broken into pieces 2 tb Light soy sauce 8 Thin slices of orange rind 1 ts Sugar (orange part only) or more 1 1/2 tb Cornstarch Fresh ground black pepper 1 ts Red wine vinegar To taste 5 Dried red chile peppers, Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese co-worker Orange Beef Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PENNE PASTA W/TOMATOES & CHILE Categories: Italian, Pasta Servings: 6 4 tb Crushed red chile 1 tb Grated lemon peel 1/2 c Sun-dried tomatoes, cut in 3 cl Garlic, minced Slivers 1/2 c Olive oil 1 c Black olives, cured in oil, 2 tb Oil from the tomatoes Pitted and halved 2 ts Freshly ground black pepper 1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated 1/2 c Fresh Italian parsley, 1 lb Penne pasta Chopped Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHILE TUNA SEA SHELLS Categories: Italian, Pasta Servings: 4 6 Green chiles, skinned, 4 Green onions, chopped Seeds removed, chopped 1/4 c Green olives, sliced 2 tb Prepared chile sauce 1/2 lb Sea shell macaroni 1 cn White tuna, drained and 1 Avocado, peeled, pit Flaked Removed, chopped 1/4 c Mayonnaise 2 Sprigs cilantro, chopped 2 ts Prepared horseradish sauce Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PORK TENDERLOIN W/APPLE & ONION Categories: Pork Servings: 8 3 lb Pork tenderloin 3 tb Olive oil 2 Granny Smith Apples 3/4 c Chicken broth 2 c Chopped onion 2 tb Wine vinegar 8 Garlic cloves,peeled 1 tb Honey Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BAKED TOMATOES AND CORN Categories: Vegetables, Side dish Servings: 6 1 cn (16 oz) tomatoes 2 tb Chili colorado (or you can 1 tb Sugar Use any hot sauce - use Pinch rosemary Less if you like) Pinch black pepper 1 tb Margarine 16 oz Frozen corn kernels 1/2 ts Salt 1 Green bell pepper, chopped 2 c Dry bread crumbs 2 Onions, chopped 1 c Grated cheese Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: VENISON ROAST Categories: Game Servings: 4 3 lb Chunk of venison roast (or 1 c Fresh mushrooms - sliced Roll it if its in steak 2 tb Liquid smoke Form) 3 tb (or more) Worchestershire 2 c Onion - Cut up (2 in. Sauce Pieces) 3 tb (or more) Soy Sauce 2 c Potato - Cut up " 1/2 c Beef broth 1 c Carrots - cut up " Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREOLE PORK CHOPS Categories: Pork Servings: 6 6 Pork chops 3 tb Lemon juice 3 tb Peanut oil 1 1/2 tb Worcestershire sauce 2 md Onions, sliced 1 ts Salt 2 cl Garlic, minced 1/4 ts Pepper 1/4 c Chopped green pepper 1 Bay leaf 1/2 c Dry white wine 3 c Hot cooked rice 1 cn Tomatoes Tabasco sauce to taste Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. Yeild: 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: BASIC WHITE SAUCE W/VARIATIONS Categories: Sauces Servings: 4 2 tb Butter 1 c Milk 2 tb Flour Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: Betty Crocker's Cookbook BASIC WHITE SAUCE Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in 'nuker about one minute. Stir. Repeat till reaches desired thickness. Variations: Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp. spice sauce such as teriyaki or Worcestershire, etc. . Red - add 3 Tbls. ketsup. Curry - 1/2 tsp. curry powder. Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne. Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EASY CHEESE SAUCE Categories: Sauces, Microwave Servings: 1 1/2 lb Velveeta, cubed 1/4 c Milk Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt together. About 2 + 1/2 minutes to 4 minutes on HIGH in 'nuker. Use with pasta, veggies, or fish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SOUR CREAM SAUCE Categories: Sauces Servings: 1 2 ts Cornstarch 1/8 ts Dill 2 tb Water Salt to taste 1/2 c Sour cream Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave: Super Suppers in 30 Minutes", a Globe mini-guide SOUR CREAM SAUCE Mix cornstarch and water till no lumps and very smooth [a roux!]. Stir in rest. Cook on Medium-high for one minute or till warm and thick. Stir often to keep everything in suspension. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: LEMON YOGURT DILL SAUCE Categories: Sauces Servings: 1 1 Carton lemon yogurt 1/4 ts Dill 1 ts Cornstarch Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave: Super Suppers in 30 Minutes", a Globe mini-guide LEMON YOGURT DILL SAUCE Combine all in 2 cup glass pyrex container. 'Nuke on HIGH for one and 1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CREAMY ONION-SMOTHERED PORK CHOPS Categories: Pork, Microwave Servings: 2 4 Tenderloin chops 1 cn Cream of mushroom soup 3 tb Flour 2 ts Beef bouillon 1 ts Sage 2 tb A-l sauce 1 Onion 1/4 c Parsley Contributed to the echo by: Barbara Zack CREAMY ONION-SMOTHERED PORK CHOPS Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more min. at 30%, then let stand for 10 min. Skim off excess fat and serve. Servings: 2 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MICROWAVE BROWNIES Categories: Dessertsr Servings: 16 1 Butter 2 Eggs 4 oz (4 sq) unsweetened 1/2 c Chopped pecans/walnuts Chocolate 1 c Sugar 1/2 ts Salt 1 c All purpose flour 6 tb Butter (sifted) 1 ts Vanilla 1/2 ts Baking powder Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate into small pieces and place in a bowl with the butter. Cook in microwave on high for 3 minutes, until the chocolate has completely melted. Beat eggs and sugar together until creamy. Sift flour with salt and baking powder. Stir all ingredients together. Spread mixture evenly into baking dish. Cook for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking period. Cool brownies in the dish. Remove paper and cut brownies into squares. Servings: 16 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HERB CROUTONS Categories: Breads Servings: 1 1 c Bread cubes (about Dash of Herb Seasoning 1/2-inch cubes) Dash Season-All 2 tb Butter Dash garlic salt HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles. Makes 1 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Piccata Categories: Chicken Servings: 6 4 Chicken breasts * 2 Fresh lemons ** 1/2 Cube of butter 1 Small jar of capers 4 tb Vegetable oil Small amount of salt 1 Clove garlic, mashed Freshly ground pepper 1/2 c Chopped Italian parsley * boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze the other of its juice =========================================================================== Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly. To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil\butter\garlic\parsley and capers down the center of the chicken portions. Yield: 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Turkey Piccata Categories: Poultry, Italian Servings: 6 1 c Flour 9 tb Unsalted butter Salt 1 Lemon Freshly ground pepper 3 tb Minced parsley 1 1/2 lb Turkey cutlets SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Saute several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm. TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Con Queso Dip Categories: Dips Servings: 1 1 lb Velveeta Process Cheese 1/2 c Pace Thick & Chunky Salsa -Spread, cubed Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Nachos Categories: Snacks Servings: 1 1 pk Tortilla chips (8 oz) -Cheese food (8 oz) 1 pk Velveeta Shredded Process 8 oz Pace Thick & Chunky Salsa -----------------------------OPTIONAL GARNISHES----------------------------- Sliced ripe olives Sliced jalapeno peppers Guacamole Sour cream Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at 350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa over chips. Garnish as desired. MICROWAVE OVEN DIRECTIONS: Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or until cheese food melts. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Huevos Rancheros Categories: Breakfast, Snacks Servings: 4 1 c Pace Thick & Chunky Salsa 4 Corn tortillas, warmed or 8 Eggs -crispy fried Butter or margarine Heat Pace Thick & Chunky SDalsa in small saucepan. Fry eggs sunny side up in butter. Place 2 eggs on each tortilla; top with salsa. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mexi-Cali Layered Dip Categories: Dips Servings: 1 1 Ripe avacado, peeled, 3/4 c Sour cream -seeded and mashed 1/2 c Shredded cheddar cheese 1 c Pace Thick & Chunky Salsa -OR 1 ts Lemon juice 1/2 c Monterey Jack cheese 1/4 ts Salt 1/4 c Thinly sliced ripe olives 1/2 md Tomato, chopped Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Classic Cream Cheese-Salsa Spread Categories: Dips Servings: 1 1 pk Regular or light cream Pace Thick & Chunky Salsa -cheese (8 oz) Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Cheesy Salsa Dip Categories: Dips Servings: 1 1 cn Pasteurized process cheese 1/2 c Pace Thick & Chunky Salsa -spread (8 oz) 1/4 c Dairy sour cream -----------------------------OPTIONAL TOPPINGS----------------------------- Sliced green onion tops Diced red bell peppers Chopped cilantro Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tostada Grande Categories: Main dish Servings: 6 1/4 lb Ground beef or pork 1 1/2 c Shredded cheddar or 1 cn Whole tomatoes, drained and -Monterey Jack cheese -chopped 2 c Shredded lettuce 1 ts Ground cumin 1 md Tomato, chopped 1/4 ts Salt 1 Ripe avacado, peeled, 12 Tortillas, 6-8" -seeded, sliced 1 c Pace Thick & Chunky Salsa Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer 5 minutes. Cover bottom and sides of 12" pizza pan with tortillas, overlapping attractively. Spread with Pace Thick & Chunky Salsa; top with meat mixture. Bake at 350'F. oven 20 minutes. Sprinkle with cheese. Arrange lettuce, tomato and avacado over top. Cut into wedges using scissors or small knife and serve with additional Pace Thick & Chunky Salsa. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tex-Mex Tuna Salad Categories: Salads Servings: 6 2 cn Solid white tuna in water, 1 ts Ground cumin -drained and flaked (6.5 oz) Lettuce leaves 1/2 c Sliced ripe olives -OR 1/2 c Sliced green onions w/tops Shredded lettuce 1/2 c Thinly sliced celery 12 Taco shells 2/3 c Pace Picante Sauce -OR 1/2 c Dairy sour cream 3 c Tortilla chips Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Salad Ole Categories: Salads Servings: 4 3/4 c Pace Picante Sauce 1 md Tomato, seeded and diced 2 tb Olive oil 1 md Cucumber, cut lengthwise 2 tb Balsamic vinegar -into quarters, seeded and -OR -thinly sliced 1 tb Red wine vinegar 1 md Red or green bell pepper, 1/2 ts Dried oregano, crushed -or 1/2 each, cut into 1 Garlic clove, minced -short, thin strips 3/4 lb Deli roast beef, sliced 1 c Thinly sliced celery -1/4" thick, cut into short, 1 c Short, thin red onion strips -thin strips Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crab 'N Avacado Salad Categories: Salads Servings: 4 Pace Picante Sauce -pieces 1/3 c Mayonnaise 1/4 c Thinly sliced or chopped -OR -ripe olives or pimiento- 1/3 c Light mayonnaise -stuffed green olives, as 2 tb Tomato paste -desired 2 tb Sugar, or less 4 Ripe avacados 1 tb Sweet pickle relish 2 Hard-cooked eggs, sliced or 1 lb Crab meat or imitation crab -cut into wedges (opt) -meat, cut into bite-size For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Picante Salad Toss Categories: Salads Servings: 6 6 c Torn romaine lettuce 1/3 c Bottled Italian dressing 2 c Tortilla chips 1/2 c Freshly shredded cheddar -OR -OR 2 c Corn chips 1/2 c Freshly shredded Monterey 2 md Tomatoes, cut into thin -Jack -wedges 3 Crisply cooked bacon slices, 2/3 c Ripe olive slices -crumbled 1/3 c Pace Picante Sauce Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine Pace Picante Sauce and dressing in screw-top jar or small bowl; shake to mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grill-Side Garden Salad Categories: Salads Servings: 6 2 md Tomatoes, seeded and chopped 1/3 c Pace Picante Sauce 1 md Zucchini, diced 2 tb Vegetable oil 1 c Frozen whole kernel corn, 2 tb Chopped fresh cilantro or -thawed -parsley 1 sm Ripe avacado, peeled, seeded 1 tb Lemon or lime juice -and coarsely chopped 3/4 ts Garlic salt 1/3 c Thinly sliced green onions 1/4 ts Ground cumin -with tops Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce. Makes about 4 cups salad. NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel corn, drained, may be substituted for frozen corn. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: San Antonio Chicken Salad Categories: Salads Servings: 4 2 lg Whole chicken breasts, 2 tb Mayonnaise -split, boned and skinned 1 Ripe avacado 1/2 c Pace Picante Sauce 1 c Sliced celery 1/2 ts Ground cumin Bibb or leaf lettuce leaves 1/4 ts Salt 4 Crisply cooked bacon slices, 1/4 c Dairy sour cream -crumbled Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Speedy-Spicy Italian Dressing Categories: Salads, Dressings Servings: 1 1/2 c Pace Picante Sauce 1/3 c Bottled Italian Dressing Combine ingredients; mix well. Serve as a dressing for favorite salads or use as a marinade for fresh vegetables, bean salads or cooked shrimp. Makes about 3/4 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Picante Dressing Categories: Salads, Dressings Servings: 1 2/3 c Mayonnaise 1/3 c Dairy sour cream 1/2 c Pace Picante Sauce 1/2 ts Ground cumin (opt) Combine ingredients; mix well. Chill. Toss with mixed green salads, coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes. Makes 1-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot 'N Spicy Salad Sizzler Categories: Salads, Dressings Servings: 1 4 Bacon sliced, diced 1/4 c Red wine vinegar 1/3 c Pace Picante Sauce 2 ts Sugar Cook bacon in skillet until crisp. Add remaining ingredients and bring to a boil, stirring constantly. Drizzle hot dressing over spinach salads or sliced tomatoes just before serving. Makes about 1/2 cup. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Texas Island Dressing Categories: Salads, Dressings Servings: 1 1 c Mayonnaise 1/4 c Tomato paste -OR 2 tb Sweet pickle relish 1 c Light mayonnaise 1 tb Sugar 1/2 c Pace Picante Sauce Combine ingredients; mix well. Chill. Toss with green salads or seafood salads. Makes 1-3/4 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy-Sweet Far East Dressing Categories: Salads, Dressings Servings: 1 1/3 c Pace Picante Sauce 1 tb Soy sauce 1/4 c Orange marmalade 1 ts Finely shredded fresh ginger Combine ingredients; mix well. Toss with mixed green salads. Makes about 2/3 cup dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hacienda Dressing Categories: Salads, Dressings Servings: 1 1/2 c Pace Picante Sauce -cucumber or creamy Italian 1/2 c Ranch, creamy garlic, creamy -dressing Combine ingredients; mix well. Toss with mixed green salads, bean salads or pasta salads, or drizzle over sliced tomatoes, cucumbers or avacados. Makes about 1 cup dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Dressing and Marinade Categories: Salads, Dressings Servings: 1 1/3 c Pace Picante Sauce 2 ts White wine vinegar 2 tb Vegetable oil 1 ts Sugar 2 ts Soy sauce Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Classic Pace Con Queso Dip Categories: Dips Servings: 1 8 oz Pace Picante Sauce 8 oz Pace Thick & Chunky Salsa -OR 1 lb Velveeta cheese food, cubed In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: San Antonio Seafood Cocktail Categories: Cocktails, Appetizers Servings: 1 8 oz Pace Picante Sauce 8 oz Ketchup -OR 1 Squeeze of fresh lemon juice 8 oz Pace Thick & Chunky Salsa Combine Pace and ketchup, season with a squeeze of fresh lemon juice, transfer to a serving bowl and chill. To serve, place the bowl on a leaf lettuce-lined platter and surround with cooked and chilled shrimp, scallops or crab meat (real or imitation), or a combination of all three. Serve with cocktail picks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Cheesy Artichoke Dip Categories: Dips Servings: 1 1 cn Artichoke hearts (14 oz) 1/2 c Pace Thick & Chunky Salsa 1/2 c Pace Picante Sauce 3/4 c Mayonnaise (light or reg) -OR 1 c Freshly grated Parmesan Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devilishly Delicious Eggs Categories: Appetizers Servings: 6 6 Hard-cooked eggs 2 Crisply cooked bacon slices, 1/3 c Pace Picante Sauce -crumbled -OR 1 tb Mayonnaise 1/3 c Pace Thick & Chunky Salsa Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Three-Layer Deck-The-Halls Dip Categories: Dips Servings: 1 8 oz Guacamole -OR 8 oz Sour cream 8 oz Pace Thick & Chunky Salsa 8 oz Pace Picante Sauce In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Shrimp Kabobs Categories: Appetizers Servings: 1 Shrimp 8 oz Bottled Italian dressing 8 oz Pace Picante Sauce Cook peeled and deveined shrimp in boiling water just 'til they turn pink (watch closely - overcooking makes shrimp tough characters). Drain and place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally. In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing, stirring occasionally. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter to serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy-Sweet Treats Categories: Appetizers Servings: 1 8 oz Pace Picante Sauce Cubed turkey breast 8 oz Honey Cooked shrimp Cubed chicken breast Smoked sausage slices (1/4") Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage slices. Heat through and serve in a chafing dish or a shallow dish with wooden picks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato ala Picante Categories: Side dish Servings: 6 6 md Baking potatoes, well 3 tb Butter or margarine, melted -scrubbed Salt to taste 1 md Onion, cut in half 1 c Pace Picante Sauce -lengthwise, cut crosswise 1 c Shredded cheddar cheese, -into thin slices -as desired These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to 1/4" slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in a shallow baking dish. Slip onion slices in between cuts in potato, rounded side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato. Continue baking 10 minutes. Sprinkle with cheese; return to oven just until cheese is melted. Serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Picante Turkey Pie Categories: Pies Servings: 6 1 lb Ground turkey 1 sm Green pepper, chopped 1/2 c Seasoned bread crumbs 1 tb Olive oil 1 c Pace Picante Sauce 1 cn Tomato paste (6 oz) 1 ts Oregano leaves, crushed 1/3 c Sliced ripe olives 4 Garlic cloves, minced 1/4 c Grated Parmesan cheese 1 md Zucchini, thinly sliced 1 c Shredded mozzarella cheese 1 c Thinly sliced mushrooms Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened. Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Micro-Quick Quesadilla Categories: Main dish Servings: 1 1 Tortilla (6-8") 3 tb Pace Picante Sauce 3 tb Shredded cheddar -OR -OR 3 tb Pace Thick & Chunky Salsa 3 tb Shredded Monterey Jack -----------------------------OPTIONAL TOPPINGS----------------------------- Sliced ripe olives Chopped cilantro Green onion slices Guacamole (opt) Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit. Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: San Antonio Chicken with Picante Black Bean Sauce Categories: Main dish Servings: 6 6 Chicken breast halves, -and drained -boned and skinned 1 cn Whole kernel corn, drained 2 ts Ground cumin 2/3 c Pace Picante Sauce 1 ts Garlic salt 1/2 c Diced red bell pepper 1 tb Vegetable oil 2 tb Chopped cilantro 1 c Black beans, canned, rinsed Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dip Showmanship Categories: Information, Tips, Ideas, Hints Servings: 1 No Ingredients To dress up dips in holiday style, serve them with festive flair. Leave your serving bowls on the shelf and try one of these fresh ideas. PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper. Place the pepper on its side and cut a large slice from the top, forming an opening that's large enough to dip into easily. Remove the seeds and membranes and fill the pepper with your favorite dip. COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in the top of the cabbage and tuck in a small glass bowl. Fill the bowl with your favorite. Save the cabbage you've removed for coleslaw, or toss it into a salad. BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the bread bowl with your favorite dip. Cut the top slice and the bread you've removed from the inside into bite-size cubes to use as dippers. Works great with classic Pace Con Queso Dip. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Two-Cheese Picante Smoked Turkey Dip Categories: Dips, Snacks Servings: 1 1 pk Cream cheese (8 oz) 3/4 c Smoked turkey, very finely 3/4 c Pace Picante Sauce -chopped (from the deli) -OR 1/2 c Sliced green onions w/tops 3/4 c Pace Thick & Chunky Salsa 1/4 c Grated Parmesan cheese Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently. Transfer to a serving dish and sprinkle with additional green onion slices. Serve warm with vegetable dippers, thin breadsticks or unsalted chips. Makes 2-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Light-Style Fiesta Shrimp Dip Categories: Dips Servings: 1 10 oz Frozen cooked shrimp, 1/3 c Thinly sliced green onions -thawed, rinsed and drained -with tops 1 pk Light cream cheese, softened 2/3 c Pace Picante Sauce -(8 oz) 2 ts Horseradish, as desired 1/4 c Light mayonnaise 3/4 ts Ground cumin Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Muffins/Biscuits Categories: Sm Servings: 6 -Recipes for Sandwich Maker -acting -VIVIAN THIELE (NRHF19C) 1 c Nonfat Dry Milk plus -BASIC BISCUIT BAKING MIX 2 tb Nonfat Dry Milk 9 c Flour; sifted 4 ts Salt 1/3 c Baking Powder; double 1 3/4 c Vegetable Shortening Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Cake Pockets Categories: Sm, Desserts Servings: 6 -PAMELA BONDURANT CPPP71B 1 tb Margarine; OR 4 sl Angel Food Cake; 1" thick 16 Miniature Marshmallows; Margarine or Butter; -PLUS -softened 16 Chocolate Chips; OR ********FILLINGS******** 1 lg Marshmallow; PLUS 2 tb Cherry preserves; OR 1 ts Sugar; PLUS 2 tb Peach Preserves; OR 1/4 ts Cinnamon 1/4 c Coconut; mixed with Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Chicken Fajitas Categories: Sm, Poultry Servings: 6 -VIVIAN THIELE NRHF19C 2 Cloves Garlic; crushed 1 lb Chicken Breast; boneless 1/2 ts Ginger -and skinless ******************** *******Sauce******* 1 tb Oil 1/2 c Soy Sauce 1 md Onion; sliced 1 c Orange Juice 1 Green pepper; sliced 1 tb Lemon Juice 1 Red Pepper; sliced 1 ts Sugar 12 Flour Tortillas (6-8 inch) Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6 inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets. Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining ingredients. Makes 12 pockets. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Whacky Cakes Categories: Sm, Desserts Servings: 6 -VIVIAN THIELE NRHF19C 1/4 c Cocoa 1 1/2 c Flour 5 tb Oil 1 ts Vinegar 1/2 ts Salt 1 c Sugar 1 c -Cold Water 1 ts Vanilla 1 ts Soda Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Stir Fry Veg Pockets Categories: Sm Servings: 6 -VIVIAN THIELE Pea Pods 16 oz Frozen Stir Fry Vegetables 2 tb Oil -OR- 4 Pita Pockets; whole 4 c Fresh Vegetables for -wheat preferably -Stir Fry *********SAUCE************ *****A COMBINATION OF****** 1/2 c Orange Juice ***ANY OF THE FOLLOWING**** 2 ts Cornstarch Broccoli 2 tb Honey Carrots 1/4 ts Garlic Powder Water Chestnuts 1 tb Vinegar Green or Red Peppers 1/4 ts Ground Ginger Celery 1 tb Soy Sauce Mushrooms Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Parmesan Break-away Rolls Categories: Sm, Breads Servings: 6 1 cn Refrigerated Biscuits 1/8 ts Garlic Salt 2 tb Butter 1/3 c Parmesan Cheese Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces. Combine melted butter and garlic salt in one small dish. Measure cheese into a second dish. Dip each piece into melted butter and roll in Parmesan cheese. Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets. Close lid and bake 5 minutes or until biscuits are golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM PEACHES AND CREAM TURNOVERS Categories: Sm, Pies Servings: 2 2 Pie Crust for 9" pies -3 oz ea. 1 Egg 1/2 c Powdered Sugar 2 pk Cream Cheese; room temp., 20 oz Peach Pie Filling Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11" by 11" folding each for easy handling. In blender or food processor combine egg, cream cheese and powdered sugar until smooth. Open lid and carefully lay first square of pie dough over entire surface. With back of spoon, push dough down into pockets and spoon pie filling into pockets. Top with the cream mixture dividing between 8 pockets. Lay second square of dough over filling allowing excess to hang over sides. Lower the top and bake about 10 minutes or until dough is golden brown. Makes 8 turnovers. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SM Pocket Spreads Categories: Sm, Spreads Servings: 6 -VIVIAN THIELE NRHF19C The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets. Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking. Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp.). Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taffy Apple Dip Categories: Appetizers, Fruits, Dips Servings: 1 ---------------------------LISA CRAWLEY TSPN00B--------------------------- 3/4 c Brown sugar 8 oz Cream cheese; softened 1/8 ts Powder sugar 1 ts Vanilla Process cream cheese with sugars til smooth. Add vanilla and mix in well. Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note: Made for bridge---success! Used Winesaps. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHALLAH Categories: Breads Servings: 2 -New Basic's CB 2 ts Salt 2 c Milk 6 c Unbleached, all-purpose 8 tb (1 stick) sweet butter -flour 1/3 c Granulated sugar 1/3 c Cornmeal 2 Packages active dry yeast 1 tb Cold water 4 Eggs, at room temperature Poppy seeds This splendid loaf makes wonderful eating straight from the oven and spread with butter and honey. We love French toast made with it. If any of this bread manages to last long enough to become stale, it makes excellent bread crumbs. 2 large loaves 1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil together in a medium-size saucepan. Remove from heat, pour into a large mixing bowl, and let cool to lukewarm (1050 to 1150F.) 2. Stir yeast into the milk mixture and let stand for 10 minutes. 3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk-and-yeast mixture. 4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl. 5. Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary, until you have a smooth elastic dough. 6. Smear the reserved 2 tablespoons butter around the inside of the bowl and add the ball of dough into the bowl, turning to coat it lightly with butter. Cover bowl with a towel and set aside to let dough rise until tripled in bulk, 1 1/2 to 2 hours. 7. Turn dough out onto a lightly floured work surface and cut into halves. Cut each half into 3 pieces. Roll the pieces out into long "snakes" about 18 inches long. Braid three of the snakes together into a loaf and tuck the ends under. Repeat with remaining snakes. 8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves to the sheet. Leave room between the loaves for them to rise. Cover loaves with the towel and let rise until nearly doubled, about 1 hour. 9. Preheat oven to 3500F. 10. Beat the remaining egg and 1 tablespoon cold water together well in a small bowl. Brush this egg wash evenly over the loaves. Sprinkle immediately with poppy seeds to taste. 11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35 minutes, or until loaves are golden brown and sound hollow when their bottoms are thumped. Cool completely on racks before wrapping. Challah represents the ceremonial show bread that was placed on the table by the priest in the ancient Temple of Jerusalem. There were twelve such breads, each representing one of the Israelite tribes. Challah was always braided to invest it with special beauty. Each family traditionally places two Challahs on the table for the Sabbath meal, representing double portions of manna from heaven that fell on the sixth day so that the Israelites would not have to collect manna on the seventh day, the day of rest. Source: New Basic's Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Challah French Toast Categories: Breakfast, Breads, Jewish Servings: 4 -MICHAEL HATALA (RJHP21A) 1 ts Cinnamon 6 Eggs 1/4 ts Salt 1/2 c Heavy cream, half-and-half 4 tb To 6 T clarified butter -or milk 8 sl Challah, cut 1-inch thick Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAH'S JEWISH KITCHEN ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Casserole Categories: Chicken, Casseroles, Easy Servings: 5 1/2 c Margarine 1 cn Cream of Mushroom soup 4 Chicken breasts, cooked and 1 cn Cream of Chicken soup -boned 2 c Chicken broth 1 pk Stuffing mix (6 oz.0 Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr. Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix. Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth. The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu-Chili Categories: Tofu, Main dish Servings: 6 1 pk Tofu 1 1/2 ts Chili powder 2 tb Soy sauce 1 1/2 ts Cumin, ground 1 tb A-1 sauce 1 cn Tomatoes, chopped (1 lb) 2 tb Oil 1 cn Tomato sauce (15 oz) 1 ts Garlic, minced 2 cn Kidney beans, red (1 lb) 1 Onion, chopped Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes. From: The Best Little Tofu Cookbook from Marjon by Marcia Miller ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread Cream Pie -- George Washington Categories: Desserts Servings: 8 1/3 c Butter FILLING 1 c Molasses 1 tb Gelatine 1 Egg, unbeaten 1/4 c Cold water 1 1/4 c Flour 1 c Milk 1/2 ts Soda 1 c Sugar 1 ts Baking powder ds Salt 1/2 ts Salt 2 tb Corn starch 1/2 ts Ginger 1 Egg, well beaten 1 ts Cinnamon 1/2 ts Vanilla 1/4 ts Cloves 1/2 c Finely chopped apricots 1/2 c Milk CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dale-Burgers Categories: Sandwiches, Hamburger Servings: 6 2 lbs. ground beef 1 tsp. cayenne pepper 2 tsp. garlic powder 2 eggs 1/2 cup bar-b-q sauce (any) 2 tsp. lowry seasoned salt 2 tbsp. wochestershire sauce 8 Hand mix all of the above in large bowl. Make patties and grill! * Origin: Rogue's Gallery BBS Santee, CA (619) 449-9265 (1:202/327) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hoppin' John Categories: Vegetables Servings: 1 1/8 lb Streaky bacon or salt pork 1 Bay leaf 1/2 c Finely chopped celery 1/4 ts Dried hot red pepper flakes 1/3 c Diced Carrots 2 tb Butter 2/3 c Finely chopped 1/4 lb Sharp cheddar cheese Onion Salt to taste 10 oz Black eyed peas 1 c Rice 2 3/4 c Water, approx. 1 Ripe tomato 1 Garlic clove 1 c Finely chopped 6 Sprigs of fresh Scallions Thyme 1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add the carrots, celery, and cook, stirring, about one minute. 2. Add the peas, garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the boil and let simmer, uncovered, 30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Down-Home Fried Rice Categories: Rice, Oriental Servings: 8 3 tb Canola oil 1/4 c No-sodium beef broth **** 1 1/2 c Onion * 1/8 lb Cured ham % 4 x Ribs celery ** 1 lb Shrimp %% 2 x Cloves garlic, finely minced 1/4 lb Snow pea %%% 1 tb Ginger, finely minced 2 x Eggs Small red bell pepper *** 2 tb Soy sauce 4 c Long-grain rice, cooked 1/2 c Scallions %%%% * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Shrimp Fried Rice Categories: Oriental, Shrimp, Rice Servings: 6 3 lb Medium shrimp 1/3 c Sweet sherry (Oloroso) 1 tb Unsalted butter 2 c Bean sprouts 2 x Raw eggs 2 c Cooked long grained rice 2 tb Milk 1/3 c Light soy sauce ** 2 tb Sesame oil 6 x Green onions, chopped 1 c Finely chopped Spanish onion Vegetable cooking spray 1/4 ts Fresh grated ginger * Salt and pepper, to taste * or ground ginger ** preferably Kikkoman Preparation time: 40 mins. Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice Categories: Side dish, Oriental, Rice Servings: 4 2 c Cooked rice 1/4 c Finely diced red pepper 1 tb Cooking oil 1/2 c Bean sprouts 2 tb Sesame oil 1/2 c Broccoli florets 1/4 c Peas 3 tb Soy sauce Prepare rice according to directions and set overnight in the refrigera- tor, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add the rice and soy sauce and cook, stirring for another 5 mins. (Cover the skillet and add additional time if using frozen rice.) Scoop rice into a serving dish and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TAMPA'S OWN FISH CHOWDER* Categories: Seafood, Maindish, Original Servings: 6 1 lb Fish fillets (snapper or 1 ea Lemon- juice of Grouper) 1 ts Salt 1/2 c Boned and diced cooked 1/4 ts Black pepper Chicken (skinles) 1/8 ts Paprika 2 Slices of bacon 1/4 ts Ground dill 1 c Diced potatos 2 c Half & Half 2/3 c Chopped onion 2 c HOT water(not quite boiling) 1 cl Garlic minced 1/4 ts Ground cumin 1/4 c Diced carrots 1/4 ts Ground ginger 1 tb Dice celery Fry bacon & remove from pan. Add onions & garlic to drippings. Saute' until tender but not browned. Add the water, potatos, carrots, celery, and paprika. Cook until the potatos are almsot done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes flaky. Pour in the Half & Half and stir well. NOTE*....you may add 2 Tblspns of a dry white wine to this as well. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beans and Rice I Categories: Cajun, Rice, Beans, Main dish, Microwave Servings: 6 1 lb Red Beans 1/4 c Parsley; Chopped 1 lb Ham Seasoning Meat with Fat 6 Toes Garlic; Chopped 3 qt Water 1 ts Salt 2 c Onions; Chopped 1/4 ts Pepper 1/2 c Green Onion; Chopped 1/8 ts Cayenne Pepper NOTE: Tony's Seasoning may be added for extra taste. Place washed beans, ham, onions and water in a 4 quart microwave-safe casserole. Cover; cook on HIGH in microwave for 2 and 1/2 hours, stirring occasionally and adding more water. Stir in green onions, parsley, garlic and seasonings. Cook on MEDIUM for 1 hour. Serve over Rice. NOTE: To save cooking time, set the beans in a pot of water overnight. Then add all ingredients and cook about half as long. Use your judgement on cooking time. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Beans and Rice II Categories: Rice, Beans, Cajun Servings: 6 1 lb Red kidney beans 1 Bell pepper 1 lb Salt pork 1 Chopped onion 2 Cloves garlic 1 Stalk celery 1 ts Italian seasoning 1 Whole hot pepper Boil pork 5 mins to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Home-Made Hot Wings Categories: Side dish, Poultry Servings: 2 2 1/2 lb Chicken Wings (12 to 15) 4 tb (2oz) Butter or Margarine 6 tb (3oz) Texas Pete Hot Sauce * * For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry. DEEP FRYER: 375° 8-10 mins or until crispy. OVEN: Spread wings in single layer on cookie sheet. Bake at 450° for 25 mins. Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and bowl. Place on plate covered with paper towel. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Taco Chicken Wings Categories: Mexican, Poultry Servings: 10 2 1/2 lb Chicken Wings 2 c Dry Bread Crumbs 1 Env Taco Seasoning Mix * 1 Jar (16oz) Taco Sauce ** * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375°. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Barbecue Wings Categories: Poultry, Side dish, Barbecue Servings: 4 1/2 lb Chicken wings -------------------------------BAR-B-Q SAUCE------------------------------- 1/2 c Ketchup 1/4 c Lemon Juice 1/2 c Water 1 tb Brown sugar 2 ts Dijon mustard 2 tb Oil 1 ts Salt 2 tb Worcestershire sauce 2 ts Louisiana hot sauce 1/4 ts Cumin 1/2 ts Chili powder 1 ts Black pepper 2 Garlic cloves - minced Oil for deep frying This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375° F (190° C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot And Spicy Chicken Wings Categories: Poultry Servings: 4 1 cn Tomato sauce (8oz) 1 tb Onion powder 2 tb Red pepper flakes 2 tb Jalapeno peppers, chopped 2 tb Hot sauce 1 lb Chicken wings 1 tb Garlic powder Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350° for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti And Meat Sauce Categories: Sauces, Beef, Pasta, Sausage Servings: 8 1 lb Ground Beef Clove Garlic; minced 1/2 c Chicken Broth 1 ts Seasoned Salt 1/2 lb Bulk Spicy Italian Sausage 1 cn (28oz) Tomatoes * 1 pk (8oz) Chopped Fresh Mushroom Bay Leaf 1 lg Onion; chopped 1 cn (6oz) Tomato Paste 1 ts Italian Seasoning 1 lb Uncooked Spaghetti * Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Biscotti di Prato ( Tuscan Almond Biscotti) Categories: Italian, Cookies, Gifts, Gourmet Servings: 1 3 3/4 c Flour; all purpose, 1 ts Vanilla -unbleached 1/2 ts Almond extract 2 c Sugar 1 2/3 c Almonds, whole, blanched 1 ts Baking powder -toasted lightly & chopped 1/4 ts -Salt -coarse 4 Eggs;large, whole ----------------------------------EGG WASH---------------------------------- 1 Egg, large; & 1 ts -Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI Source: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Biscotti Del Laggaccio (Aniseed Biscotti) Categories: Italian, Cookies, Gifts, Gourmet Servings: 1 -------------------------------FOR THE SPONGE------------------------------- 1 pk Active dry yeast; 2 1/2 tsp 3/4 c Flour;all purpose, 1/2 c -Warm water Unbleached -------------------------------FOR THE DOUGH------------------------------- 1/2 c Sugar 2 1/2 c Flour;all purpose, 1/2 c -Water & Unbleached 2 tb -Water 1 tb Aniseed 1/4 c Butter; unsalted, 1/2 stick 1/2 ts -Salt -cut into bits & softened "Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container." Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Krumiri Categories: Cookies, Italian Servings: 48 1 c Unsalted butter 1 ts Vanilla extract 2/3 c Sugar 1 1/2 c All-purpose flour 3 Egg yolks 1 c Yellow cornmeal PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jalepeno Cheese Crackers Categories: Crackers, Appetizers, Snacks Servings: 1 3 oz Cheddar cheese; 1/2" cubes 3/4 c Flour; all purpose -about 1/2 cup 1/4 c Cornmeal 1 tb Jalapeno pepper 1/2 ts Salt -seeded & minced or to taste 1/4 ts Chili powder 1/3 c Butter; cold, 1/4 ts Mustard; dry -cut in 1/2" cubes 4 tb -Water; ice Preheat oven to 400F. Process cheese and jalapeno in food processor till chopped in 1/4" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers. Source: The Toronto Star ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Upside-down Cake Categories: Cakes Servings: 6 2/3 c Granulated sugar 1/4 ts Salt 3/4 c Unsalted butter 1 1/2 c Flour 1 ts Vanilla 1 c Yellow cornmeal 1/4 ts Ground nutmeg or mace 1/3 c Madeira 2 Eggs 1 lb Pineapple; peeled 2 Egg yolks - cut into 1/2" thick slices 1 1/2 c Milk - core removed 2 ts Baking powder 3/4 c Dark brown sugar, packed PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid. Remove pineapple with slotted spoon and reserve. Continue cooking until liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cool before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chorizo Quiche In Cornmeal Crust Categories: Mexican Servings: 6 -------------------------------CORNMEAL CRUST------------------------------- 1/2 c Cornmeal 1/8 ts Black pepper 3/4 c Sifted flour 1/3 c Shortening 1/2 ts Salt 4 tb -cold water (or more) ----------------------------------FILLING---------------------------------- 6 sl Monterey Jack cheese 2 c Whipping cream 1/2 lb Chorizo; casings removed -=OR=- Half and Half 1/4 c Sliced green onions Salt, pepper 4 Eggs To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 13-inch circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge under and flute. Arrange cheese slices on bottom of crust. Fry sausage until cooked and crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with green onions. Lightly beat eggs in bowl, stir in whipping cream and season to taste with salt and pepper. Pour over cheese and chorizo mixture. Place on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and bake additional 25 to 30 minutes. Let stand 10 minutes before cutting. (C) 1992 The Los Angeles Times Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TRIPLE CHOCOLATE CAKE Categories: Cakes, Desserts Servings: 16 ------------------------------------CAKE------------------------------------ 2 1/2 c Cake flour 1/3 c Unsweetened cocoa 1 ts Baking soda 1/2 ts Salt 1 c Butter 2 c Sugar 3 Eggs 1 ts Vanilla 1 1/3 c Water ----------------------------------FILLING---------------------------------- 1 10/12 oz jar apricot preserv ---------------------------CHOCOLATE BUTTER CREAM--------------------------- 1/4 c Butter, softened 1 c Sifted powdered sugar 1/4 c Sifted cocoa 1/4 c Milk 1/2 ts Vanilla -----------------------------------GLAZE----------------------------------- 1 c Sugar 1/2 c Unsweetened cocoa 1/4 c Heavy cream 1/4 c Water Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer on low, alternately beat in flour mixture and water. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans: cool on rack. Using a sharp knife, split each layer in half horizontally. Spread 3 layers with the preserves. To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the butter cream over each layer with apricot preserves. Stack layers, ending with the plain layer. To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water. Cook over low heat, stirring, until smooth. Bring to a boil: Boil for 1 minute. Cool slightly. Place cake on rack over wax paper. Pour glaze over the cake, spread- ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STUFFED STEAK Categories: Main dish, Meats, Beef Servings: 4 2 Slices bacon 1 Small onion chopped fine 1/2 c Mushrooms, sliced thin 1 Stalk celery 1 Clove garlic, minced 1/4 c Wild rice or regular rice 1 1/4 c Water 1/2 ts Beef bouillon 1/4 ts Basil Dash of pepper 1 c Stuffing mix 2 tb Parsley chopped fine 1 tb Oil 4 Cube steaks 1 10.5 oz can mushroom gravy In a medium skillet, cook bacon over medium low heat for 5-8 minutes, until crisp. Drain, reserving 1 Tbsp fat. Crumble bacon and set aside. Add onion, mushrooms, celery and garlic to skillet; saute 5 minutes or until tender. Add rice, 1 cup of the water, bouillon, basil and pepper. Bring to a boil. Reduce heat and simmer 30 minutes or until tender (broth will not be completely absorbed). Remove from heat and stir in stuffing mix. Stir in bacon and parsley; set stuffing aside. In a large skillet, heat oil over medium high heat. Cook steaks for 2-3 minutes on each side, until browned. Drain any fat from skillet. Stir together the gravy and remaining 1/4 cup of water; pour over the steaks. Place 1/4 of the stuffing over each steak. Reduce heat, cover and simmer about 20 minutes, until steaks are tender. Garnish with cherry tomatoes This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN SUPREME Categories: Poultry, Meats, Main dish Servings: 6 6 Chicken breasts, halved 2 ts Paprika 1/2 ts Pepper 1/4 ts Butter 1/2 lb Sliced mushrooms 1 Env cream of mushroom soup 1/2 c White wine 1 c Heavy cream 1/4 c Chopped parsley Cooked noodles Preheat oven to 300 degrees. Sprinkle chicken with the paprika and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning, 5-7 minutes until browned. Place in a 13 x 9 inch baking dish. Add mushrooms to skillet. Cook, stirring often, for 2-3 minutes. In a small saucepan, combine soup mix and wine. Cook over low heat for about 2 minutes until slightly thickened. Stir in heavy cream and sauteed mushrooms. Cook 1 minute or until heated through; do not boil. Pour soup mixture over the chicken. Bake for 35 - 40 minutes or until tender. Sprinkle with the parsley. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PORK STEW WITH PRUNES AND APRICOTS Categories: Main dish, Meats, Fruits, Pork Servings: 4 3 tb Flour 1/2 ts Paprika 1/4 ts Garlic powder 1/4 ts Pepper 1 lb Pork cut in 1" chunks 2 tb Oil 3 Stalks celery chopped 2 Carrots cut in 1/2" pieces 1 Medium onion chopped 1/4 c Chopped fresh parsley 1/2 ts Ground cumin 1/4 ts Ground allspice 1/4 c Brandy 2 c Chicken broth 1 1/2 c Pitted prunes, halved 1 c Dried apricot halves In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside. In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: CHICKEN AND SAUSAGE WITH RICE Categories: Main dish, Meats, Poultry Servings: 8 8 Chicken legs 1/2 ts Salt 1/8 ts Pepper 2 tb Oil 1 lb Italian sausage 1" pieces 2 c Uncooked rice 2 Green peppers cut in strips 1 Large onion sliced 1 Clove garlic, minced 1/2 c Red wine 1 28 oz can tomatoes 3/4 c Chicken broth 1/2 lb Mushrooms, quartered 1 ts Basil, crushed 1 Bay leaf 1/4 ts Sugar Season chicken with salt and pepper. In a large skillet heat oil. Add chicken and cook, turning, until browned, about 5 minutes. Remove and set aside. Add sausages to skillet and brown. Remove and set aside. Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. Return chicken and sausages to the skillet. Reduce heat; cover and simmer 35 - 40 minutes until chicken is tender. Remove and discard fat. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dixie's Red Beans and Rice Categories: Main dish, Vegetables, Meats Servings: 6 2 cn Dark Red Kidney Beans 1/2 pk Sausage, fully cooked 1/2 Onion; Chopped 1 c Rice, long cooking white Cajun, Creole seasoning Louisiana hot sauce Cayenne pepper Black pepper Cook rice according to package directions. Microwave is best. Takes about 20 minutes. Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper.) Also onion, Creole and/or Cajun seasoning, avail. in spice or Cajun section of store; but LOOK OUT FOR THOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt. If Cajun seasoning contains salt, you can easily get too salty- Also may add cayenne pepper to taste; Black pepper. Chop up sausage (any kind is OK as long as "Fully cooked"; hot is preferable to most who prefer a hot taste-) Taste as you go to make sure not too salty or too hot. Boil slowly for about 20 minutes, until it begins to thicken and smells REAL good. Serve beans in bowl OVER white rice. Courtesy of Dixie Daniels in Intelec Cooking ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Lo-Cal Categories: Soups, Low-cal Servings: 6 1/2 c Thinly sliced Celery 1/2 lb Green Beans,cut in 1" piece 1/2 c Thinly sliced Carrot 1/2 c Broken Spaghetti 3/4 c (1 lg) Potato, cut 1" pieces 3 c Hot Water Clove Garlic, minced 2 ts Instant Beef Bouillon powde 16 oz Can Tomatoes, undrained 1 ts Basil leaves 1 c Thinly sliced Zucchini 1 tb Parsley Flakes In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meshoui Categories: Moroccan, Lamb, Meats, Main dish, Roast Servings: 5 ----------------------------------THE LAMB---------------------------------- 4 lb Lamb; leg of 1 tb Paprika 1 Carrot 1 tb Salt 1 Onion; med. 1 tb Black Pepper 2 Tomatoes 2 tb Chopped Carlic 1 Celery; rib 1 qt Water 1 Parsley; small bunch -----------------------------------SAUCE----------------------------------- 1 qt Water 1 tb Tomato paste Preheat oven to 350 degrees. All Vegetables should be coarsely chopped. Rub Paprika, Salt, Pepper, and Garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast. serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PIEROGI CASSEROLE Categories: Main dish, Mine, Both Servings: 6 -From the Kitchen of -Ingredients in directions -Lawrence & Cindy Kellie Contributed to the echo by: Theresa Bryant This came from my friend's Pennsylvania cookbook. I tried it once and hope to try it again. It's different from anything I've had before. Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese. Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with butter. Add a little milk to prevent sticking. Fry 2 large onions in butter. Layer noodles and potatoes. Top with onions. Bake at 350 degrees for 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seattle Scrapple Categories: Main dish, Poultry, Mine, Breakfasts, Both Servings: 6 -From the Kitchen of 1/2 ts Thyme; dried -Lawrence and Cindy Kellie 1/4 ts Pepper; black 2 tb Canola oil 1/4 ts Cayenne pepper 1/4 c Onion; minced 3 c Chicken bouillon 1 1/4 c Cornmeal; yellow -extra strong 1 ts Salt 2 c Chicken 1 ts Sage; dried -cooked, ground up Saute onion in oil. Add cornmeal, spices, adn broth. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Put into greased 9x5 loaf pan. Pat it down. Refrigerate overnight For breakfast, cut 1/2 inch slices, coat with flour and fry until golden brown in oil Must cook and THEN grind the chicken/turkey. Seasoning the dipping flour will add more and varied flavors to your scrapple. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggless "Mayonnaise" Categories: Lunch, Mine, Both Servings: 1 -From the Kitchen of Juice of one lemon -Lawrence & Cindy Kellie 1/2 ts Chicken-like seasoning 1 cn Evaporated milk (5.33 oz) ds Garlic calt 1 c Vegetable oil ds Seasoning salt Pour evaporated milk into blender. Through top of blender, gradually add oil, pouring in a constant, thin stream. This will make a while emulsiion. Pour into small bowl. Add seasonings and mix well. Add lemon juice last, because as soon as you add it, the dressing will begin to set up. Keep stirring until mayonnaise is a good consistency and the little lumps have disappeared. Store in refrigerater. This won't keep as long as commercial mayonnaise, but it will keep several days. Use ust as you would mayonnaise or salad dressing. The Sandwich Book ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sandwich Relish Categories: Lunch, Mine, Both Servings: 1 -From the Kitchen of 2 tb Dill pickle; finely chopped -Lawrence & Cindy Kellie 2 tb Green onion; finely chopped 1 c Homemade "mayonnaise" 1 pk George Washington Broth 1 1/2 ts Pimiento; finely chopped -golden 1 1/2 ts Parsley; finely chopped 1/2 ts Turmeric 2 tb Celery; finely chopped ds Italian seasoning Mix all ingredients thoroughly and refrigerate. Won't keep as long as commercial sandwich spread. The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savory Egg Filling Categories: Lunch, Mine, Both Servings: 1 -From the Kitchen of 1 tb Flour Lawrence & Cindy Kellie 6 Egg; lightly beaten 1 Onion; finely chopped Seasonings to taste: 2 tb Parsley; finely chopped -salt, season salt 4 tb Vegetable oil -George Washington Broth 1 c Tomato; fresh or canned Suate ontions in oil. Add tomatoes (chopped or mashed) and stir in flour to make a thick paste. Turn down heat before adding eggs, parsley and seasonings. Cook like scrambling eggs, stirring constantly. Remove from heat when set. Cool and add mayonnaise to make a soft spread. The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Honeyed Peanut Butter Categories: Lunch, Mine, Both Servings: 1 -From the Kitchen of 1 c Peanut butter -Lawrence & Cindy Kellie 1/4 c Honey 1 c Butter; softened ----------------------------------OPTIONAL---------------------------------- 2 tb Toasted sesame seeds Beat ingredients together for several minutes. If you have a food processor, let it do the work for you. Option: After spreading on bread, cover withhalved, seedless grapes, or banana penneis, or crisp apple slices. The fruie will make the sandwich delightfully moist and be a lunchtime surprise. The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shepherd's Pie #2 Categories: Beef, Casseroles Servings: 6 1 lb Beef / lamb / veal & pork * 1 1/2 ts Wine vinegar 5 oz Chopped onion Thyme, salt, pepper, Cayenne 3 tb Butter or oil 2 lb Potatoes 3 x Cloves garlic, (peel, chop) 1 c Milk (about) 1 1/4 c Stock / gravy / meat jelly 3 oz Butter 1 ts Flour or cornstarch 1 tb Grated dry cheddar Tomato paste 1 tb Grated parmesan 1 tb Worcester sauce, or * Mixed. -- Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste. -- Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven. Once the dish looks an appetizing golden color, it can wait a while in a low oven without coming to any harm. (From Grigson's OBSERVER GUIDE TO BRITISH COOKERY) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep Fried Mashed Potatoes Categories: Side dish, Potatoes, Fried Servings: 4 ------------------------------MAIN INGREDIENT------------------------------ 2 c Mashed potatoes Cheese, any type (optional) Salt and pepper, to taste -----------------------------------BATTER----------------------------------- 1/2 c Flour 1 ts Salt 1 Egg 1/2 c Milk ---------------------------------DEEP FRYER--------------------------------- Oil or lard, sufficient For deep frying Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more. Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil/fat until golden-brown. Serve as a side dish, in place of any other form of potatoe. This is a semi-original dish, developed the hard way, from a meal I had in a French restuarant in Quebec. From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crock Pot Italian Beef Categories: Crock-pot, Easy, Meats, Sandwiches, Italian Servings: 1 1 3 -5 lb rump roast 1 pk Au jus gravy mix 1 pk Good Seasons Italian Dress- 2 ts Italian seasoning -ing Mix 6 Pepperoncini peppers 1 c Water Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs. Break up reoast and cook 1 more hour. Serv on hambureger buns. Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast, 1 pkg. Good Seasons mix and 1/2 cup water. From the Bumgarner Family Recipes submitted by Linda Tebrugge Schultz posted to COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Book Data Categories: Information Servings: 1 No Ingredients Library of Congress Cataloging-In-Publication Data Steele, Louise, 1945- The book of hot & spicy foods. Includes index. 1. Cookery, International. 2. Spices. I. Title. II. Title: Book of hot and spicy foods. TX725.A1S655 1987 641.6'384 87-11917 ISBN 0-89586-642-0 About the Author Louise Steele has a wide range of experience in writing magazine articles and books throughout the world. She is a cookery writer and editor for several publications. A trained home economist, she has authored several cookbooks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Introduction Categories: Information Servings: 1 No Ingredients Variety is said to be the spice of life and, whereas for many millions of people throughout the world, life has been a variety of spices for centuries, it's only thanks to early explorers, who returned home with shiploads of exotic spices, that Western culinary art was transformed. THE BOOK OF HOT & SPICY FOODS has a collection of over 100 beautifully illustrated step-by-step recipes which include traditional favorites like Steak au Poivre, Mexican Chili con Carne, Indonesian Gado Gado and Creole Jambalaya, plus many Indian and Oriental dishes and lots of sizzling new surprises and variations on a theme. Whether it's a simple snack, a teatime treat or an elegant dinner party dish you're after, this book has a recipe for all occasions. Spices are invaluable for adding that special blend of heat or fragrance and pungency to all manner of savory and sweet dishes. Don't be daunted by those unfamiliar to you - try them, you'll never know what you've been missing, but bear in mind that some are stronger and fierier than others. If experimenting, it is wise to start with small amounts - you can always add more to taste at a later stage. And remember - the amount of spices in many of the following recipes are suggested as a guide, so feel free to increase or decrease the amounts according to personal preference. It is the chili (in its various forms) that adds heat to a dish. You will find instructions on how to prepare this fiery spice (without getting burnt!), plus many recipes using it. There is also plenty of information on all the other hot spices - muctard, pepper, cloves and ginger - plus, of course, the more fragrant, aeromatic ones like cardamom, cumin, nutmeg, etc. And no spice book would be complete without recipes for making Curry Powder, Garam Masala, Five Spice Powder, Mixed Spice, Pickling Spice and Harissa (a Middle Eastern favorite). The follwing recipes range from mild to hot or just wonderfully spicy. It is surely a collection to please not only hot and spicy food-lovers everywhere, but also tempting enough to persuade the "uninitiated" to sample the delights of spicy foods! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chilies Categories: Information Servings: 1 No Ingredients Chilies belong to the capsicum family, as do sweet peppers, but there the relationship ends, for the fiery heat of the chili is in no way similar to its mild-flavored relation. Fresh chilies are now widely available and vary considerably in size, shape and heat factor. In principle, the fatter chilies tend to be more mild than the long, thin varieties, and the smaller the chili, the hotter its taste. Generally, the unripened, green chili is less fiery than when ripened and red. This is a useful guide to follow, but there are exceptions according to the variety, so it is wise to remember that all chilies, irrespective of color, shape and size, are hot, so use caution before adding them to a dish. Bear in mind that a little chili goes a long way, so add a small amount to begin with and gradually increase the quantity to your liking during cooking. Take care when preparing chilies - the tiny, cream-colored seeds inside are the hottest part and, in general, are removed before using. Chilies contain a pungent oil which can cause an unpleasant burning sensation to eyes and skin, so it's a wise precaution to wear rubber gloves when handling chilies and be sure not to touch your face and eyes during preparation. Cut off the stalk end, then split open the pod and scrape out seeds, using a pointed knife, and discard. Rinse pod thoroughly with cold running water and pat chili dry before chopping or slicing as required. Once this task is completed, always wash your hands, utensils and surfaces thoroughly with soapy water. Dried red chilies are sold whole and can vary in size from 1/2-3/4 to 1-1/2-2 inches in length, so this into account when using. If a recipe states small dried chilies, and you only have the larger ones, adapt and lessen the quantity accordingly, or to taste. Dried chilies are usually soaked in hot water for 1 hour before draining and removing seeds as described above), unless a recipe states otherwise. Dried red chilies, when ground, are used to make cayenne pepper and combined with other spices and seasonings, also make chili and curry powder, and chili seasoning. They are also used in the making of hot-pepper sauce and chili sauces. The Harissa spice mix uses a large quantity of dried chilies and is very hot, so be forewarned! This is a favorite spice mix for many Middle Eastern dishes. Don't be tempted to add more Harissa than recipe states, unless you are prepared for an extremely hot dish. A less fiery Harissa can be made simply by removing the seeds from soaked chilies before crushing chilies with other ingredients. Green chilies are available canned. These are often seeded and peeled and taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces and taco fillings. Both red and green chilies also come pickled in jars (hot or mild/sweet) and can be found in delicatessens and ethnic food shops. Canned and pickled varieties should be drained and patted dry before using. Whether you seed the pickled type is up to you, just remember the seeds are the hottest part! ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mustard Categories: Information Servings: 1 No Ingredients White or yellow, brown and black seeds come from the mustard plant, according to the species. Most commonly found is the creamy yellow type which is the least pungent. The brown type (or Indian mustard) is stronger in flavor, while the black mustard seed is the most powerful of all. The creamy yellow seeds are more widely available, but look for the black and brown types in Asian and Oriental food shops and delicatessens. Whole mustard seeds have a pleasant nutty bite to them and can be used to add piquancy to salad dressing and hot sauces. They are especially good when served with fish, chicken and pork and are also delicious added to cole slaw, creamy potato salad, pickles and chutneys. Use mustard seeds (especially the two hotter varieties) with discretion to begin with, increasing the amount as you become more familiar with the flavors. It is the yellow seed which, when processed with black seeds, wheat flour and turmeric, forms the basis of English mustard. Dry mustard can be used as it is in cooking, or it may be mixed to a paste with a little cord or warm water. (For a nice, rich mixture, why not try mixing it with a little cream or milk?) Once mixed it should be left at least 10 minutes to allow time for the flavors to develop. It is only when the powder is mixed with a liquid that the essential oils are released, giving mustard its pungency and sensation of heat. Remember that made mustard loses its pungency after a few hours. Jars of prepared mustard, once opened, need using within a few weeks as the flavor and color will deteriorate. The variety of ready-prepared mustards come in a bewildering number of mouthwatering flavors, according to the manufacturer. These can be made from milled mustard flour, or from coarsely crushed seed (the proportions of which vary tremendously, depending on the type). Some are mixed with vinegar, others with grape juice or wine (and sometimes beer), and often contain various spices, herbs and seasonings, such as honey and horseradish. German mustard, which is mild and sweet-flavored, is a mixture of brown and white mustard flour moistened with vinegar and flavored with various spices. The mild-flavored American mustard (popular with children) generally uses only yellow mustard seeds with the addition of sugar, vinegar and salt. Dijon-style mustard, nade from milled, husked black seeds, is flavored with wine and spices. The pungent and spicy grainy types of mustard are a mixture of whole, crushed black and yellow seeds with additional flavorings added for individuality. Mustards of all types can be used to great effect, not only as a condiment, but also as a culinary ingredient. They add bite and piquancy to all types of savory dishes from scrambled eggs, sauces and dressings to deviled mixtures, barbecued food, soups, casseroles, pastry, scones and cheesy biscuits. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: A to Z of Spices (Part 1) Categories: Information Servings: 1 No Ingredients ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts. ANISE: Commonly called asniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies. CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses. CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia (from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent 'bite'. CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies. CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: A to Z of Spices (Part 2) Categories: Information Servings: 1 No Ingredients FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes. GINGER: Available in many forms. Invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root looks like a knobby stem. It should be peeled and finely chopped or sliced before use. Dreid ginger root is very hard and light beige in color. To release flavor, "bruise" with a spoon or soak in hot water before using. This dried type is more often used in pickling, jam making and preserving. Also available in ground form, preserved stem ginger and crystallized ginger. MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts. PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in color to cayenne, this bright red powder has a mild flavor. PEPPER: White pepper comes from ripened berries with the outer husks removed. Black pepper comes from unripened berries dried until dark greenish-black in color. Black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. Both are available ground. Green peppercorns are also unripe berries with a mild, light flavor. They are canned in brine or pickled, or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings. Drain those packed in liquid and use either whole or mash them lightly before using. Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe. POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet and savory dishes. Sprinkle over desserts and breads. SAFFRON: This pice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes. SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a crisp texture and sweet, nutty flavor which combines well in curries and with chicken, pork and fish dishes. Use also to sprinkle over breads, cookies and pastries before baking. STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic smell, rather similar to fennel. Use very sparingly in stir-fry dishes. Also good with fish and poultry. TURMERIC: Closely related to ginger, it is an aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Five Spice Powder Categories: Spices Servings: 1 5 ts Ground anise (aniseed) -cassia bark 5 ts Star anise 2 tb Whole cloves 1 Cinnamon stick (5") in 7 ts Fennel seeds Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mixed Spice Categories: Spices Servings: 1 1 Cinnamon stick (3"), broken 1 tb Whole cloves -in small pieces 2 ts Freshly grated nutmeg 2 1/2 ts Allspice berries 1 tb Ground ginger Using a coffee grinder or blender, process cinnamon, allspice berries and cloves until very finely ground. Add to freshly grated nutmeg and ginger and mix well. Store in a small, airtight jar up to 3 months. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickling Spice Categories: Spices Servings: 1 2 tb Mace blades -into small pieces 1 tb Allspice berries 12 Black peppercorns 1 tb Whole cloves 1 Dried bay leaf, crumbled 2 Cinnamon sticks (3"), broken In a small bowl, mix all ingredients.Store in a small, airtight jar up to 2 months. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Harissa Categories: Spices Servings: 1 1 oz Dried red chilies 1 ts Coriander seeds 1 Garlic clove, chopped pn Salt (several) 1 ts Caraway seeds Olive oil 1 ts Cumin seeds Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth paste with garlic, spices and salt. Add enough olive oil to cover surface. Cover and store in a cool up to 2 months. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Spiced Olives Categories: Appetizers, Snacks Servings: 6 3/4 c Pitted ripe olives 2 Garlic cloves, crushed 3/4 c Pimiento-stuffed green 1 ts Mustard seeds -olives 1 ts Black peppercorns 3 Lemon slices 3 Allspice berries 3 Dried red chilies 1 3/4 c Olive oil Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Mushroom Canapes Categories: Appetizers, Snacks Servings: 4 2 tb Butter Fresh ground pepper to taste 4 oz Mushrooms, coarsely chopped 8 Slices French bread (3/4") 4 ts All-purpose flour 2 tb Chopped fresh parsley 2 c Shredded cheddar cheese Paprika 1 ts Mustard powder Fresh parsley sprigs (opt) 1 ts Worcestershire sauce In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bombay Nut 'N' Raisin Mix Categories: Appetizers, Snacks Servings: 2 2/3 c Thin pretzel sticks 1 ts Worcestershire sauce 3 tb Butter 1 ts Curry powder 1 Garlic clove, crushed 1/2 ts Hot chili powder 1/3 c Unblanched almonds 1/3 c Seedless raisins 1/3 c Pine nuts 1/4 ts Salt 1/3 c Unsalted cashews Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cocktail Kebabs Categories: Appetizers, Snacks Servings: 8 8 lg Shrimp, cooked 1 Garlic clove, crushed 2 Green onions, trimmed 2 tb Lemon juice 1/2 Red bell pepper, seeded, cut 2 tb Olive oil -in thin strips and 1 ts Sugar -decorative shapes 1 ts Coarsely ground mustard 8 sm Ripe or green olives 1/4 ts Creamed horseradish Remove heads and body shells from shrimp but leave on tail shells. Devein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels. VARIATION: Add small slices avacado to shrimp mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Filo Shrimp Puffs Categories: Appetizers, Snacks Servings: 10 1 tb Sesame oil 1/4 ts Ground cumin 2 tb Corn oil 6 oz Medium-size peeled shrimp, 1 Garlic clove, crushed -raw, thawed if frozen 1 Onion, finely chopped 2 tb Creamed coconut, diced 1 Piece ginger root (1"), 5 Filo pastry sheets -peeled, grated 1/4 c Butter or ghee, melted 1/2 ts Turmeric Fresh Italian parsley sprigs 1/2 ts Chili powder Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5 minutes, stirring occasionally. Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp, cover and cook gently 5 minutes, stirring frequently. Remove from heat, stir in creamed coconut and cool. Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or ghee. Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to form a triangular parcel. Brush with melted butter or ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake in preheated oven 20 minutes. Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. Garnish with pastry sprigs, if desired, and serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tangy Potted Cheese Categories: Appetizers, Snacks Servings: 6 4 oz Cheddar cheese 1 ts Coarsely ground mustard 1/4 c Butter, softened 1/4 ts Worcestershire sauce 1 tb Port or sherry 1/4 c Walnuts, coarsely chopped 4 Green onions, finely chopped Crackers or melba toast 1/2 ts Caraway seeds Fresh parsley sprigs (opt) Finely grate cheese into a bowl. Add butter and mix well. Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined. Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired. VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste. NOTE: This spread will keep in a refrigerator for up to 5 days. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piquant Popcorn Categories: Appetizers, Snacks Servings: 8 2 tb Corn oil 1/4 c Butter 2 Garlic cloves, crushed 2 ts Hot chili sauce 1 1/2" piece ginger root, 2 tb Chopped fresh parsley -peeled, chopped Salt to taste 1 c Popping corn Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold. VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheese Chili Bites Categories: Appetizers, Snacks Servings: 20 1 c All-purpose flour 1/2 c Finely grated Cheddar cheese 1/4 ts Salt 1 Egg, beaten 1/2 ts Dry mustard 1 tb Cold water 1/2 ts Hot chili powder 1 tb Sesame seeds 1 lg Pinch cayenne pepper 1 tb Poppy seeds 1/4 c Butter or margarine Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peppery Mozzarella Salad Categories: Appetizers, Snacks, Salads Servings: 4 6 oz Mozzarella cheese 2 tb Lemon juice 2 lg Beefsteak tomatoes, cut in 1/2 ts Sugar -half Salt to taste 1 Ripe avacado 1/2 ts Dry mustard 2 Shallots, peeled, thinly 2 ts Green peppercorns, crushed -sliced 1/2 ts Dried oregano 1/3 c Olive oil Crusty bread or bread sticks Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Chicken Liver Pate Categories: Appetizers, Pate Servings: 6 3/4 c Butter Salt to taste 1 Onion, finely chopped Fresh ground pepper to taste 1 Garlic clove, chopped 2 pn Cayenne pepper 8 oz Chicken livers Fresh bay leaves (opt) 2 ts Curry powder Lemon slices (opt) 1/2 c Chicken stock Crusty bread 2 Hard-boiled eggs, shelled Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread. VARIATION: Add curry powder to taste to melted butter topping. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mussel & Saffron Soup Categories: Appetizers, Soups Servings: 4 2 lb Mussels 1 1/2 tb All-purpose flour 1 1/4 c Dry white wine 2 pk Saffron strands, soaked in 1 1/2 c Water 1 tb Boiling water 3 tb Butter 1 1/4 c Chicken stock 1 tb Olive oil 1 tb Chopped fresh parsley 1 Onion, finely chopped Salt to taste 1 Garlic clove, crushed Fresh ground pepper to taste 1 Leek, trimmed, fine shredded 2 tb Whipping cream 1/2 ts Fenugreek, finely crushed Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chilied Red Bean Dip Categories: Appetizers, Dips Servings: 6 2 tb Corn oil 1/2 c Shredded Cheddar cheese 1 Garlic clove, crushed Salt to taste 1 Onion, finely chopped Thin slivers fresh red and 1 Fresh green chili, seeded, -green chilies -finely chopped Fresh parsley sprig (opt) 1 ts Hot chili powder Tortilla chips 1 cn Red kidney beans (15 oz) Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Melon Cocktail Categories: Appetizers, Cocktails Servings: 4 1 Ripe honeydew melon, cut in 1/2 ts Worcestershire sauce -half, seeded 2 tb Tomato paste 1 1/2 c Whipping cream 8 oz White crabmeat, flaked 1 1/2 c Mayonnaise 8 Radicchio leaves (opt) 2 ts Lemon juice Lemon and lime slices (opt) 1 ts Paprika Fresh mint leaves (opt) 1/2 ts Hot pepper sauce Scoop melon in balls. To make dressing, whip cream until soft peaks form. Mix in mayonnaise, lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato paste. Stir crabmeat into dressing. Lightly mix in melon and toss ingredients gently until coated. Arrange shredded radi ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Samosa Categories: Appetizers, Vegetables, Pastries Servings: 12 8 oz Potatoes, cut in even-size 1/2 ts Salt -pieces 2 ts Lemon juice 3/4 c Frozen green peas 1 c All-purpose flour 2 tb Corn oil 2 tb Butter 1 Onion, finely chopped 2 tb Warm milk 1/2 ts Cumin seeds Vegetable oil for deep 1 Piece ginger root, peeled, -frying -grated (1/2") Lime twists (opt) 1/2 ts Turmeric Fresh celery leaves (opt) 1/2 ts Garam Masala Mango Chutney In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry. Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney. Makes 12 samosa. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Tahini Pate Categories: Appetizers, Pate Servings: 6 1 lg Eggplant Salt to taste 1 lg Garlic clove 2 ts Olive oil 3 Shallots Cayenne pepper 1 ts Garam Masala Halved lemon slices (opt) 3 tb Tahini (creamed sesame) Fresh parsley sprig (opt) 1 Lemon peel, finely grated Pita bread, cut in strips 3 tb Lemon juice Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion & Mushroom Bhajis Categories: Appetizers Servings: 10 1 Onion 1/4 ts Ground coriander 2 oz Button mushrooms 1/4 ts Salt 1/4 c Brown rice flour 2/3 c Plain yogurt 1/4 c All-purpose flour Vegetable oil for deep 1/2 ts Turmeric -frying 1/2 ts Hot chili powder Fresh parsley sprig (opt) 1/4 ts Ground cumin Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deviled Tomatoes Categories: Appetizers Servings: 4 4 Firm tomatoes 1/2 ts Paprika 2 tb Butter 1/4 ts Dry mustard 1 sm Garlic clove, crushed 1 tb Grated Parmesan cheese 1/2 c Fresh white bread crumbs Salt to taste 1 tb Chopped fresh parsley Fresh parsley sprigs 1/4 ts Cayenne pepper Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oriental Ginger Shrimp Categories: Appetizers Servings: 4 8 Unshelled raw jumbo shrimp, -grated (1") -thawed if frozen 1 Garlic clove, crushed 1/2 c All-purpose flour 1 ts Chili sauce 1/4 ts Salt 1 Egg white 1 ts Corn oil Vegetable oil 1/4 c Water 1 Green onion daisy 1 Piece ginger root, peeled, Red bell pepper strips Shell shrimp, leaving tail shells on. Make a small incision along spines. Remove black spinal cord from shrimp. In a bowl, combine flour, salt, corn oil and water. Stir in ginger, garlic and chili sauce and beat well. Stiffly whisk egg white, then gently fold into batter until evenly combined. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Hold each shrimp by its tail and dip into batter, then lower into hot oil. Fry 3 minutes or until golden. Drain on paper towels. Garnish with green onion daisy and bell pepper strips and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Gumbo Pot Categories: Appetizers, Soups, Gumbos Servings: 6 1 sm Eggplant 2 c Boiling chicken stock 2 ts Salt 1 cn Tomatoes in tomato juice 3 tb Olive oil -(8 oz) 1 lg Onion, chopped 2 tb Long grain white rice 1 Red pepper, seeded, diced 8 oz Peeled cooked medium-size 1 Garlic clove, crushed -shrimp, thawed if frozen 2 ts Paprika Salt to taste 1/2 ts Hot chili powder Fresh ground pepper to taste 4 oz Fresh okra Fresh dill sprigs (opt) 3/4 c Frozen corn, thawed Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dhal Categories: Appetizers Servings: 6 1 1/4 c Brown lentils 1 ts Garam Masala 3 3/4 c Water 1/2 ts Ground ginger 1 ts Turmeric 1 ts Coriander 1 Garlic clove, crushed 1/2 ts Cayenne pepper 2 tb Ghee Fresh cilantro sprigs (opt) 1 lg Onion, chopped Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Spareribs Categories: Appetizers Servings: 4 2 lb Pork spareribs 1 Piece ginger root, peeled, 2 tb Dark soy sauce -grated (1/2") 1 tb Tomato paste 1/2 c Unsweetened orange juice 2 pn Five Spice Powder 1/4 ts Mustard powder 3 tb Honey Orange peel (opt) 1 Garlic clove, crushed Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in a single layer in a roasting pan. Mix remaining ingredients in a bowl until thoroughly combined. Spoon approiximately 1/2 of the sauce over ribs and bake in preheated oven 30 minutes. Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining sauce over ribs. Bake 50-60 minutes, basting and turning frequently until ribs are glazed and rich golden brown. Garnish with orange peel, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Deviled Camembert Categories: Appetizers Servings: 4 4 Pieces fairly firm Camembert 1/4 c Dry bread crumbs -cheese (1.5 oz) 1/2 ts Hot chili powder 2 ts All-purpose flour 4 pn Cayenne pepper 1/2 ts Dry mustard Vegetable oil for frying 1/2 ts Dried mixed herbs Fresh sage sprigs (opt) Fresh ground pepper to taste Fresh rosemary sprigs (opt) 1 Egg, beaten Fresh thyme sprigs (opt) Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands. Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Egg Mayonnaise Indienne Categories: Appetizers Servings: 4 4 Hard-boiled eggs 3 tb Half and half 1 cn Tuna, drained, flaked 2 ts Tomato paste -(3.5 oz) 1 1/2 ts Curry Powder 1/2 c Mayonnaise Paprika Salt to taste Fresh Italian parsley Fresh ground pepper to taste -sprigs (opt) 4 Cocktail gherkins, chopped Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deviled Smelt Categories: Appetizers Servings: 4 12 oz Smelt, thawed if frozen 1 Finely grated lemon peel 1/4 c All-purpose flour Vegetable oil for frying 1/4 ts Salt 2 tb Chopped fresh parsley 1 ts Dry mustard Lemon wedges 1/4 ts Cayenne pepper Lemon peel strips (opt) 1/2 ts Paprika Fresh dill sprig (opt) Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Shrimp Toasts Categories: Appetizers Servings: 4 6 oz Cooked peeled medium-size Salt to taste -shrimp, thawed if frozen Fresh ground pepper to taste 1 Piece ginger root, peeled, 4 Thin slices white bread, -grated (3/4") -crusts removed 1 Garlic clove, crushed 3 tb Sesame seeds 2 ts Cornstarch Vegetable oil for shallow 1 Egg white -frying 3 pn Five Spice Powder Green onion daisies Drain shrimp well on paper towels. Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well. Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut into fingers and garnish with green onion daisies. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mulligatawny Soup Categories: Appetizers, Soups Servings: 4 3 tb Butter 2 tb Long grain white rice 1 tb Corn oil 2 Tomatoes, peeled, chopped 1 lg Onion, chopped 8 oz Cooked chicken, diced 2 Stalks celery, sliced thinly 1 sm Cooking apple, peeled, 3 Carrots, diced -cored, diced 1 1/2 tb Curry Powder Salt to taste 2 tb All-purpose flour Fresh celery leaves (opt) 5 c Chicken stock Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beef Satay Categories: Appetizers Servings: 4 3 tb Corn oil 2 ts Dark soy sauce 1 sm Onion, finely chopped 1 ts Lemon juice 1 Garlic clove, crushed Salt to taste 1/2 ts Hot chili powder Fresh ground pepper to taste 1 1/2 ts Curry Powder 1 lb Boneless sirloin steak 1 1/4 c Water Lemon pieces (opt) 2/3 c Crunchy peanut butter Fresh cilantro sprigs (opt) 1 ts Light brown sugar To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piquant Salmon Rolls Categories: Appetizers Servings: 4 4 oz Cream cheese 8 Thin slices whole-wheat 1/4 c Walnuts, chopped -bread 1 tb Chopped fresh chives Butter 1 Stalk celery, chopped 8 Thin slices cucumber 3 ts Lemon juice Fresh ground pepper 3 pn Cayenne pepper Fresh dill sprigs (opt) 1/4 ts Ground coriander Chives (opt) 8 Thin slices smoked salmon In a bowl, soften cream cheese and stir in walnuts, chives and celery. Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese mixture on each slice of salmon and season with pepper. Roll up to form neat rolls. Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter. Spread thinly with butter. Place a cucumber slice on each bread round and place a salmon roll on top of each cucumber. Drizzle with remaining lemon juice and garnish with dill sprigs and chives, if desired. NOTE: Salmon rolls can be prepared several hours in advance and refrigerated. Toast bases, however, and better freshly made. Once assembled, serve within 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SAVORY BEEF STEW Categories: Meats, Main dish, Beef Servings: 8 1/4 c Oil 2 lb Chuck stew meat 2 Parsnips, diced 2 Turnips, dices 2 Stalks celery, diced 1 Carrot, diced 1 Onion chopped 2 Cloves garlic, minced 1 28 oz can crushed tomatoes 3/4 c Red wine 3/4 c Beef broth 1/4 ts Rosemary, crushed 1/2 ts Thyme, crushed 1 10 oz pkg frozen succotash 1/4 ts Salt 1/8 ts Pepper In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Prawns and Spinach Salad Categories: Salads, Shell fish, Shrimp, Spinach Servings: 4 1 lb Jumbo prawns 1 ts Soy sauce 1/4 c Dry sherry 1 ts Finely shredded orange peel 1/4 c Rice vinegar 3 sm Oranges (about 1 lb total) 2 tb Sesame oil 3 1/2 Quarts bite-sized pieces sps 1 tb Minced fresh ginger 1 lg Bell pepper, cut into thin 2 ts Sugar - slivers Peel shrimp and devein. To butterfly, cut down back of each prawn almost but not completely through; rinse and pat dry. Mix sherry, vinegar, oil, ginger, sugar, soy sauce and peel. Combine 2 tablespoons of mixture with shrimp; cover and chill at least 30 minutes or up to 1 hour. Reserve remaining mixture. Cut and peel membranes off oranges. Thinly slice fruit crosswise, then cut slices in hal crosswise. In a large bowl, combine oranges, spinach and bell pepper. Cover and chill up to 1 hour. Spread shrimp out flat or grill over solid bed of hot coals (you can hold your hand at gril level only 2 to 3 seconds); cook, turning once, until opaque in thickest part (cut to test),about 3 minutes total. Add shrimp and reserved dressing to spinach mixture, mix lightly. Place equal portions on 4 dinner plates. Serves 4 Per Serving: 247 calories, Protein 24 g, Carbohydrates 19 g, Cholesterol 159 mg, sodium 283 meg. SOURCE: Safeway's nutritional awareness program; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grandma Vanicek's Czechoslovakian Liverballs Categories: Use in soup, Chicken, Livers Servings: 1 1 lb Chicken liver 1 1/2 ts Salt 5 sl Bread 1/4 ts Pepper 1 md Onion 3/4 ts Marjoram Parsley 2 Cloves garlic 1 Egg Garlic powder to taste 6 tb All-purpose flour These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grandma Vanicek's Czechoslovakian Potato Dumplings Categories: Potatoes, Side dish, Czech, Butter Servings: 1 6 md Potatoes 1 1/2 ts Salt 1 Egg yolk 1/2 All-purpose flour These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Sesame Beef Stir-Fry Categories: Main dish, Beef, Broth, Red pepper, Broccoli Servings: 2 1/2 lb Tender boneless beef, such 2 tb Soy sauce - as sirloin, cut crosswise 1 tb Ginger, peeled, minced - into scant 1/4 inch slices 1 lg Garlic clove 1 1/2 tb Sesame seeds 1 ts Cornstarch 1 lg Broccoli stalk 1/4 ts Dried crushed red pepper 1/2 Yellow bellpepper, thinly sl 3 tb Vegetable oil 1/2 c Canned beef broth Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve. SOURCE: January 1992, Bon Appetit. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bon Appetit's Strawberry Bread Categories: Cakes, Breads, Strawberry, Cinnamon Servings: 1 1 10-oz. package frozen 1 1/2 c All-purpose flour - strawberries, in syrup, 1 c Sugar - thawed, undrained 1 ts Cinnamon 2 Eggs 1/2 ts Baking soda 3/4 c Oil Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Candy: M&M Christmas Ornaments Categories: Candy, Desserts, Christmas, Ornaments Servings: 1 -------------------------------TREE ORNAMENTS------------------------------- Plastic wrap Pipe Cleaner Pkg.'s M&M's Ribbon ------------------------------CHRISTMAS WREATH------------------------------ Same ingredients as ornament - hanger - but also a wire coat TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Stuff-a-roni with Cheese Sauce Categories: Main dish, Pasta, Chicken, Cheese, Celery Servings: 1 ----------------------------------FILLING---------------------------------- 1 1/2 c Finely chopped cooked 1/4 ts Garlic salt - chicken or turkey 1/2 c Finely chopped celery 1/2 c Finely chopped onion 1 c Grated cheddar cheese, med. 1/4 c Minced parsley (optional) 1/4 c Dry white wine - or gravy 1/4 ts Ground thyme Salt and pepper to taste -----------------------------------SAUCE----------------------------------- 1/2 c Butter 1 c Milk 1/2 c Flour 2 c Grated Cheddar Cheese 3 c Chicken broth - I use 1/4 ts Tobasco - homemade gravy instead Salt and pepper to taste In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients. Fill Stuff-a-roni. Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce. Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave 30 minutes turning once. Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy. SHARED by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tropic Sun Spareribs Categories: Main dish, Pork, Spareribs, Pineapple Servings: 4 4 lb Spareribs, or country-style 1 lg Onion - pork ribs 1 Bottle (12-oz.) chili sauce 3 lg Cloves garic, pressed 1/2 c Brown sugar, packed 1 lg Can (20-oz.) Dole crushed 1 ts Ground giner - pineapple, undrained 1/2 ts Dry mustard Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake in 350-degrre F. oven 1/2 hour. Combine remainig ingredients. Spoon over ribs. Bake, uncovered, one hour longer. S Serves 4 SOURCE: Dole's Quick 'N Easy Recipes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian: Olive Garden Shrimp Cristoforo Categories: Main dish, Italian, Pasta, P.cheese Servings: 4 --------------------------------BASIL BUTTER-------------------------------- 2 oz Fresh basil leaves (about 1/4 ts Salt - 2 bunches 1/8 ts Black pepper 10 oz Butter, softened 3 tb Grated parmesan cheese plus - (2-1/2 cubes) - additonal for garnish 1 ts Minced garlic 1 tb Grated romano cheese --------------------------------REST OF DISH-------------------------------- 1 lb Fresh Linguine or angel 1 lb Medium shrimp, shelled - hair pasta Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. SOURCE: General Mills' Olive Garden Restaurant Chain. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dessert: Cherry Oat Dessert Squares Categories: Dessert, Nuts, Oats Servings: 16 1/3 c Sugar 3/4 All-pourpose flour 1 c Chopped walnuts or pecans 1/2 ts Cinnamon 1 c Quick oats 1 cn Wilderness cherry or light 1/2 c (1 stick) margarine, soft. - cherry pie filling-21-oz. Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares. SOURCE: Wilderness Pie Filling; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange-Pepper Steaks - 20 minutes Categories: Main dish, Beef, Meats, Orange, Pepper Servings: 4 4 Beef tenderloin steaks, cut 1/2 c Orange marmalade - 1 inch thick 4 ts Cider vinegar 2 ts Coarse grind black pepper 1/2 ts Ground ginger Press pepper evenly into both sides of beef steaks. Place on rack in broiler pan so surface of meat is 2 to 3 inches from the heat. Combine marmalade, vinegar and ginger. Brush top of steaks with half of marmalade mixture. Broil steaks 10 to 15 minutes for rare (140-degrees F.) to medium (160-degree F.), turning once and brushing with remaining marmalade mixture. Four servings. Serving suggestion. Steamed new potatoes and microwaved asparagus and baby carrots. SOURCE: Better Homes and Gardens, September 1992; shared by Cate Vanicek. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ravioli with Broccoli Sauce Categories: Pasta, Italian Servings: 4 1/4 c Olive Oil 1 c Heavy Cream 4 Garlic Cloves; chopped 1 1/2 lb Broccoli Salt and Pepper to taste 3/4 c Grated Parmesan Cheese * 1/4 c Dried Red Pepper Flakes 15 oz Frozen Ricotta Ravioli * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chicken Parmigiana Categories: Italian, Poultry Servings: 4 1 pk Chicken Breasts * Parmesan Cheese 1 cn ITALIAN Tomato Sauce ** 2 c Flour 2 tb Olive Oil 1/2 ts Salt Mozzarella Cheese 1/4 ts Pepper * Boneless and skinless ** Contadina or Hunts Put olive oil in a hot, heavy skillet. Place chicken in skillet and brown for 2-3 mins on each side (longer if chicken is thicker). After they are browned, remove them from skillet and drain on paper towel. Pour out any excess oil in the pan (there shouldn't be much if any!). Pour the tomato sauce in the skillet and heat it until it is gently bubbling. Return chicken to the pan and allow to cook for 2-3 mins more, turning chicken to coat well. Sprinkle mozzarella and parmesan cheese all over the top and cover skillet. Allow this to cook until cheese begins to melt. Serve alone or over spaghetti or linguine. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Maria Categories: Italian, Pasta Servings: 6 1 pk (8oz) Lasagna Noodles 1/2 ts Dried Whole Oregano 1 lb Mild Pork Sausage 1/4 c Grated Parmesan Cheese 1 Jar (32oz) Spaghetti Sauce 3 c Mozzarella Cheese * 1 Egg; slightly beaten 4 1/2 oz Sliced Mushrooms, drained 12 oz Ricotta Cheese 1 pk (3 1/2oz) Sliced Pepperoni 1 tb Dried Parsley Flakes * Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about 1/2 cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375° for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli and Noodles Parmesan Categories: Pasta, Italian, Broccoli Servings: 8 1 1/2 lb Broccoli 1/2 ts Dried Basil Leaf; crushed 2 tb Butter or Margarine 1 c Monterey Jack Cheese ** 1/2 c Chopped Onion 1/2 c Parmesan Cheese; grated 1 md Clove Garlic; minced 1 c Sour Cream 1 cn Campbell's Soup * 5 c Cooked Wide Egg Noodles *** * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350°F for 30 mins or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Chicken Cacciatore Categories: Italian, Poultry Servings: 8 1/4 c Olive Oil 1 lg Green Pepper **** 1/2 ts Crushed Red Pepper 3/4 ts Dried Thyme; crushed 2 lb Boneless Chicken Breasts * 2 tb Red Wine Vinegar 1/2 lb Thickly Sliced Mushrooms Hot cooked spaghetti or Jar Ragu Spaghetti Sauce ** - linguini 2 lg Sweet Peppers *** * Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Homestyle Lasagna Rolls Categories: Italian, Pasta, Beef Servings: 6 1 1/2 lb Ground Beef 1/8 ts Cayenne Pepper 1 c Fresh Mushrooms; chopped 2 c (8oz) Mozzarella Cheese * 1 md Onion; finely chopped Egg; lightly beaten 1 sm Carrot; minced 1/4 c Parmesan Cheese Clove Garlic; minced Jar Ragu Spaghetti Sauce ** 1/4 c Dry Red Wine 3/4 pk Lasagna Noodles *** 1/8 ts Nutmeg Salt and Pepper to taste * Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained Preheat oven to 350°. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Florentine Categories: Pasta, Italian Servings: 6 (15oz) Jar spaghetti sauce 1 1/2 c Cottage cheese 4 oz Spaghetti ** 1 pk (6oz) Mozzarella cheese slic 1 pk Frozen chopped spinach * 1/3 c Grated parmesan cheese * 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover with spinach, cottage cheese and half the mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2" strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan cheese. Bake at 350° for 30 mins. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICED HAMBURGERS Categories: Meats, Roberts Servings: 4 1 tb Olive oil 4 Toasted hamburger buns 1 sm Onion; finely minced 4 sl Red onion (thin slices) 1 tb Finely minced garlic 4 sl Tomato 1 ts Ground black pepper Ketchup 1/2 ts Ground nutmeg Mustard 1 ts Ground coriander Mayonnaise 2 lb Ground beef COMBINE OIL AND ONION in a small skillet over medium heat and cook, stirring, about 4 minutes, or until onions soften. Add garlic, pepper, nutmeg and coriander and continue to cook another minute. Scrape the onion mixture into a mixing bowl, add the beef and mix well. Form 4 patties, place on a plate, cover and refrigerate for 20 minutes. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. Arrange burgers on hamburger buns and garnish each with a slice of onion and tomato. Offer ketchup, mustard and mayonnaise. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPICY SCAMPI Categories: Seafood, Roberts Servings: 2 3 tb Olive oil 2 tb Lemon juice 12 Jumbo shrimp 2 tb White wine - peeled and deveined 1 ts Salt 2 tb Minced garlic 3 tb Unsalted butter 1 tb Red pepper flakes 2 tb Chopped parsley -more to taste HEAT THE OIL IN A MEDIUM SKILLET over medium heat and add the shrimps. Cook about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPLIT PEA SOUP WITH SORREL Categories: Soups, Roberts Servings: 8 2 tb Sweet butter -OR low-sodium chicken broth 2 md Onions; roughly diced 1 sm Ham hock; -=OR=- 1 md Carrot; roughly diced 6 oz -Cooked ham or bacon 2 Celery stalks; roughly diced 1 Lemon, cut in half 1 ts Finely minced garlic 3 bn Fresh sorrel 1 1/2 c Dry split peas 1 c Whipping cream 6 c Chicken stock or water Salt and pepper; to taste IN A STOCK POT, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Taste for salt and pepper and adjust as desired. Serve this soup piping hot or well chilled. NOTE: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STEWED PORK WITH PICKLES Categories: Meats, Roberts Servings: 8 4 lb Pork shoulder; fat trimmed 2 tb Flour -cut into 1-in cubes 2 c Dry white wine 1/2 ts Salt 1/4 c Tarragon vinegar 1/2 ts Ground black pepper 4 c All-purpose broth 1/4 c Vegetable oil -OR low-sodium chicken broth 1 md Onion 2 Bay leaves -peeled and roughly chopped 4 Sprigs fresh thyme; -=OR=- >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STUFFED CABBAGE Categories: Main dish, Roberts Servings: 6 12 lg Cabbage leaves 1 lb Ground meat 1/2 c Dry bread crumbs -(beef, veal, pork 1/2 c Milk or chicken broth - or a combination) 1 Onion; finely minced Salt and pepper; as desired 1 tb Butter or lard 1 c Canned tomatoes; chopped 1 tb Thyme 1 c Sour cream 1 Egg 1 ts Flour TO SEPARATE THE CABBAGE leaves, bring a pot of salted water to a boil and plunge in a whole head of cabbage. As soon as the water returns to the boil, drain the cabbage. Carefully remove the outer leaves. Combine the bread crumbs and milk in a large work bowl and set aside. Cook the onion in the butter until soft and add it to the bread crumbs. Add the thyme, egg, ground meat, salt and pepper and mix well. Place a cabbage leaf on a work surface and place a heaping tablespoon or 2 of stuffing in the center. Roll up the cabbage to enclose the stuffing. Pack the stuffed leaves into a lidded casserole. Place in preheated 350F oven and bake for 1 hour. Meanwhile, mix the tomatoes, flour and sour cream together. Pour this over the cabbage, replace the cover and cook another 15 minutes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STUFFED PRAWNS Categories: Seafood, Roberts Servings: 2 8 Giant prawns 1 tb Chopped parsley 1 tb Olive oil 1/4 lb Smoked salmon 2 tb Minced onions 2 Egg whites 1 tb Minced garlic 1/3 c Dry white wine 1/4 c Bread crumbs 3 tb Unsalted butter PEEL THE PRAWNS. Using a small knife, make a deep slit down the back. Remove and discard the vein and set 6 prawns aside in the refrigerator. Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover prawns and egg white to the blender and blend until smooth. Scrape the mixture into a small bowl. Remove the prawns from the refrigerator and lay them flat on a work surface. Spoon some stuffing into each prawn and lightly press the sides together around the stuffing. Preheat a broiler. Arrange stuffed prawns in a small ovenproof dish, pour in the wine and place under the broiler for about 4 minutes or until prawns and stuffing are completely opaque in color. Remove from the broiler and transfer the prawns to a serving plate. Stir the butter into remaining liquid in the broiling pan and pour over the prawns. Serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SUN-DRIED TOMATO-NOODLE PUDDING Categories: Side dish, Cheese/eggs, Pasta, Roberts Servings: 8 >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SUNDRIED TOMATO SAUCE Categories: Sauces, Roberts Servings: 4 3/4 c Chopped tomatoes 1 ts Minced garlic - (peeled and seeded) 1/2 c Dry white wine 2 oz Dried tomatoes 3 tb Olive oil - roughly chopped 6 tb Unsalted butter Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using. IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly. Remove from heat and whisk in butter. Transfer to a blender and blend until chunky smooth. Makes 1 Cup, Serves 4 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SURF AND TURF CHILI Categories: Main dish, Meats, Seafood, Soups, Roberts Servings: 4 1/2 Recipe chili base -OR low-sodium chicken broth -(See RECIPE) 8 Jumbo shrimp 1 ts Vegetable oil - peeled and deveined 1/2 lb Skirt or flank steak Salt; as desired 3 Garlic cloves; finely minced 1/2 bn Cilantro; chopped 1/8 ts Ground allspice 12 Corn tortillas 1/2 c Chicken stock 1 c Sour cream PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET PEA GUACAMOLE Categories: Appetizers, Dips, Roberts Servings: 6 2 tb Virgin olive oil 2 -Serrano peppers, seeded 2 tb Fresh lime juice 1 lb Frozen peas; defrosted 1/4 bn Cilantro 1/4 ts Ground cumin - trimmed of long stems 3/4 ts Salt 1 Jalapeno pepper; seeded, -OR 1/4 md Red onion; finely diced COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor and blend until cilantro and peppers are roughly pureed. Add peas, cumin and salt and blend until smooth. There will still be some lumps, but this adds to the textural interest of the guacamole. Scrape into a mixing bowl and add the diced red onion. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET POTATO AND HAM HASH Categories: Main dish, Breakfast, Roberts Servings: 4 1 md Sweet potato (about 1 lb) 6 tb Butter or margarine 1 lb Ham 8 Poached eggs 1/2 ts Ground white pepper 4 tb Sour cream 1 ts Salt PREHEAT OVEN TO 250F. Wash but don't peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SWEET POTATO PANCAKES Categories: Side dish, Vegetables, Roberts Servings: 6 2 tb Unsalted butter; melted 1/3 c All-purpose flour 1/2 c Cooked sweet potatoes 1/2 ts Baking powder - peeled and chopped 1/4 c Milk (or more) - or roughly mashed Sour cream 1 Egg PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12 small pancakes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TARTE ALSACIENNE Categories: Desserts, Pies, Roberts Servings: 10 ---------------------------CREAM CHEESE PIE DOUGH--------------------------- 1/2 lb Butter 2 ts Vanilla 1/2 lb Cream cheese 2 c Flour ----------------------------------FILLING---------------------------------- 1 1/2 c Half and half 1/2 c Sugar 2 Eggs 1 ts Vanilla extract 3 c Thinly sliced, green apples 1/4 ts Mace - (peeled) CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until incorporated. Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for 1 hour before using. Uncooked dough can be frozen for up to 2 months. Freeze uncooked balls of dough or freeze dough in pie tins. FILLING: Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften. Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish. Press firmly into the dish and gently remove and discard wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange apples in the pie crust. In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in the oven and bake until the mixture is set, about 30 minutes. The dough recipe makes about 3 10-inch pies. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TEXAS CAVIAR Categories: Side dish, Roberts Servings: 10 2 c Dried black beans 1 Onion 1 Ham hock 2 Green peppers Salt and pepper; to taste 3 Tomatoes 1 tb Oil - peeled, seeded and chopped >>> Continued to next message * SLMR 2.1a * Puns are bad, but poetry is verse. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOMATO, BREAD AND PASTINA STEW Categories: Soups, Vegetarian, Main dish, Pasta, Roberts Servings: 4 6 c Chopped Roma tomatoes 3 tb Fresh marjoram leaves -=OR=- -(peeled and seeded) 2 ts -Dried marjoram leaves -or canned peeled tomatoes, Salt and pepper; to taste - chopped 1/2 c Dry white wine 1/2 c Olive oil 2 c :Water, -=OR=- 3 oz Stale Italian bread - the juice from -or French bread - canned tomatoes 2 md Onions; finely diced 3 tb Pastina 8 Garlic cloves; crushed IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TORTELLINI CHEESE FILLING Categories: Pasta, Roberts Servings: 1 1/4 c Olive oil 1 tb Chopped fresh thyme leaves 2 md Onions; roughly chopped 1 lb Cottage cheese 2 tb Minced garlic 1 lb Hoop, pot or ricotta cheese 1 ts Salt; or as desired 1 lb Mozzarella cheese, grated 1/2 ts Ground white pepper -or shredded 1/4 ts Mace 6 Eggs; lightly beaten HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix to incorporate. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TORTELLINI MEAT FILLING Categories: Pasta, Roberts Servings: 1 4 lb Cooked veal, pork or chicken 1 ts Ground coriander 1/4 c Olive oil 1/4 c Flour 2 md Onions; roughly diced 1 c All-purpose broth 2 tb Finely minced garlic -OR low-sodium chicken broth 2 tb Chopped fresh oregano leaves 1/2 ts Ground black pepper -=OR=- 1/2 ts Salt; or as desired 1 tb -Dried oregano DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry pan over medium heat. Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and cook, stirring, until the mixture thickens and bubbles. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TUNA SASHIMI WITH ORANGE GLAZE Categories: Fish, Seafood, Roberts Servings: 4 2 Ripe plum tomatoes 1/4 c Vegetable oil 2 c Fresh orange juice 1 lb Fresh tuna; 2 tb Green peppercorns in water - in 1/4-in-thick slices - drained 2 Oranges; peeled, in sections 1/2 ts Salt; or as desired CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze." If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TURKEY AND CRANBERRY CHILI Categories: Poultry, Main dish, Roberts Servings: 4 1/2 Recipe chili base -in 1-in cubes -(See Separate RECIPE) 1/2 c Chicken stock 1 ts Sugar -OR low-sodium chicken broth 1 tb White vinegar Salt; to taste 1/2 c Fresh or frozen cranberries 12 Tortillas 1 lb Boneless turkey breast 1 c Sour cream PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chi