The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Carrot Cake Categories: Cakes Desserts Servings: 12 1 c Oil 1 c Sugar 1 c Brown sugar 1 ts Vanilla 4 ea Eggs 2 c Flour, whole wheat 1/3 c Dry milk 1 ts Baking soda 1 ts Salt 1 ts Baking powder 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cream Cheese Frosting Categories: Desserts Servings: 1 1/4 lb 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 Extracted from Meal-Master (tm) Database -------------- Title: Tex-Mex Dip Categories: Appetizers Servings: 12 2 Tb Lemon juice 1/2 ts Salt 3 ea Avocadoes, medium size 1/4 ts 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 been dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Rice; uncooked 1/2 ts Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 Tb Brown sugar 2 ts Soy sauce 1 ts 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 2 qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30min; stir. Cook uncovered for 30min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Parsley; finely chopped 2 lb Lean ground beef/hamburger 2 Tb Flour 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pop-up Pizza Categories: Main dish Servings: 8 ----------------------------------FILLING---------------------------------- 1 1/2 lb Hamburger 1 c Onion; chopped 1 c Green pepper; chopped 1 ea Garlic clove 1/2 ts Oregano 1 x Salt; (dash) 1/2 c Water 1/8 ts Hot pepper sauce 1 ea Spaghetti sauce mix (1.5oz) -----------------------------------BATTER----------------------------------- 1 c Milk 1 c Flour 1 Tb Oil 2 ea Eggs 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Garlicky Clam Dip Categories: Appetizers Servings: 8 8 oz Cream cheese 1/2 ts Salt 1/2 Tb Garlic 1 x Fresh ground pepper; dash 7 oz Clams; drained and minced 1/4 c Clam broth 1 1/2 ts Worcestershire 2 ts Leomon 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon juice 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Snickerdoodles Categories: Cookies Desserts Servings: 54 1 c Butter or margarine 3/4 c Brown sugar; packed 13/16 c Sugar 2 ea Eggs 1 3/4 c Flour; all-purpose 2 c Uncooked oats 2 ts Cinnamon 1 ts Baking soda 1/2 ts 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, 1 t 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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. One serving is approximately 2 oz. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: All-Bran Seed Loaf Categories: Breads Servings: 10 3/4 c Whole wheat flour 3/4 c Flour; all-purpose 1 Tb Baking powder 1/2 ts Salt 1/3 c Sesame seeds 2 ts Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 ea Eggs 1/4 c Vegetable 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 Extracted from Meal-Master (tm) Database -------------- Title: Beer Bread Categories: Breads Servings: 8 3 c Flour 3 3/4 ts Baking powder 2 1/4 ts Salt 1 Tb Honey 12 oz Beer Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with 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 cooling rack. Cool completely before slicing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bogracs Gulyas (kettle goulash) Categories: Main dish Soups Servings: 6 4 Tb Bacon fat 5 ea Lg onions; coarsely chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 Tb 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 and 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Bloody Mary Categories: Beverages Servings: 1 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Margarita Categories: Beverages Servings: 1 1 1/2 oz Tequila 1 oz Lemon or lime juice 1/2 oz Triple sec Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into salt-rimmed glass. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Whiskey Sour Categories: Beverages Servings: 1 1 ea Lemon; juiced 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Honey Curried Chicken Categories: Poultry Servings: 2 4 ea Chicken Breasts - skin on 1/4 c Butter melted 1/4 c Honey 2 Tb Dijon Mustard 3 ts Curry Powder or Garam Masala 2 x Hot Pepper Sauce 1 ea Clove Garlic small crushed 2 Tb Soya Sauce 2 Tb Lemon Juice 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Steak Marinade Categories: Sauces Servings: 1 2 Tb Lemon juice 3 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts *Vegetable Oil 1 Tb *Curry powder 1/2 c *White wine 2 Tb *Water ------------------------------CURRY MAYONNAISE------------------------------ 1 1/2 c Mayonnaise 2 Tb Warm Water 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: French Onion Soup Categories: Soups Servings: 6 1/4 c Butter 6 x Medium cooking onion sliced 1 ts Sugar 1 Tb All purpose flour 1 c Dry white wine 4 c Beef broth 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Dijon mustard 1 ea Salt 1 ea Pepper 1 1/2 c Saflower oil 1 Tb Lemon juice 1 ea Shallots, finely chopped 1 ts Honey 1 Tb Finely chopped fresh mint 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Pure vanilla extract 1/2 c All purpose flour 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Noodles in Sesame Sauce Categories: Salads Appetizers Servings: 2 10 oz Fresh Chinese Noodles 1 x Oil -----------------------------SPICY SESAME SAUCE----------------------------- 1 1/2 Tb 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 ts Rice Vinegar 2 Tb Soya Sauce 2 Tb Sugar 1 1/2 Tb Chinese sesame paste 1/2 c Chicken stock or broth 1 ts Sesame oil ----------------------------------GARNISH---------------------------------- 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Ginger 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Honey Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mango Salsa Categories: Sauces Servings: 4 1 ea Mango 1 ea Jalapeno Peppr 2 Tb Fresh Corriander 1 ea Juice of 1 lemon 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Danablu Soup Categories: Soups Servings: 4 1 1/2 Tb Butter 2 1/2 Tb 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pina Colada Wedges Categories: Desserts Cakes Servings: 6 8 oz Package Cream cheese softe 1/3 c Sugar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb All purpose flour 2 ts Cinnamon 1 ts Ground ginger 1/2 ts Ground cloves 1/2 ts Ground allspice 1/2 ts Grated Nutmeg 3 ea Eggs, beaten 1 cn 14 oz Mashed Cooked Pumpkin 1 1/2 c Milk 3 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/2 ea Juice of one lemon 1/4 c Olive oil 1/2 ts Worcestershire sauce 1/4 c Grated romano cheese 1 ea Fresh ground pepper to taste Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Curry Dip Categories: Dips Servings: 1 1 1/2 c Mayonnaise 3 Tb Chilli Sauce 2 Tb Curry Powder 1/4 ts Salt 1/4 ts Pepper 1 Tb Garlic Powder 1 Tb Finely chopped onion 1 Tb Worcestershire sauce Mix all ingredients together. Keeps well in covered container in fridge for several weeks. Makes approximately 1 3/4 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cucumber In Sour Cream Salad Categories: Salads Servings: 1 1 ea Med Cucumber thin sl 3 cups 1 ts Salt 1/2 c Sour cream 1 Tb White vinegar 2 ea Drops of Tabasco 2 Tb Chopped chives 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Soda 1/2 ts Salt 1/2 ts Vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon juice 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Artichoke Soup Categories: Soups Servings: 4 19 oz Artichoke hearts drained 1 1/2 c Chicken broth 1 Tb Lemon juice 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pasta Salad with Chicken and Artichokes Categories: Salads Servings: 6 1 lb Pasta Shells 2 Tb Oil 1 1/2 c Mayonnaise 3 Tb Lemon Juice 3 Tb Chopped parsley 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mushroom Cups Categories: Appetizers Servings: 32 1 c Chopped onions 2 c Chopped mushrooms 3 Tb Margarine 1/2 c Chopped parsley 2 ea Egg Yolks 3/4 c Grated mozzarella cheese 1/2 c Grated parmasean cheese 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Ice cold water ----------------------------------FILLING---------------------------------- 5 ea Large tart apples (spy) 1 ts Ground cinnimon 1/2 c Brown Sugar 2 Tb Lemon juice 1 ts Heaping of bread crumbs ----------------------------------EGG WASH---------------------------------- 1 ea Egg Yolk 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Spit Roasted Chili Barbequed Ribs Categories: Meats Main dish Servings: 4 4 Tb Butter 1 ea Onion finely chopped 2 ea Cloves garlic, fine chopped 4 c Canned plum tomatoes 2 ts Chili powder 1 c Dry red wine 1/2 c Soya sauce 2 Tb Cornstarch 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Thai Spicy Noodles Categories: Main dish Appetizers Servings: 4 8 oz Thai rice noodles (banh pho) 4 Tb Fish Sauce (or soya sauce) 4 Tb Lime juice (lemon juice) 4 Tb Tomoto puree 4 Tb Sugar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Port 1 ts Cumin 1 ts Crushed chilies 1/2 ts Fresh lemon juice 1 Tb Fresh chopped coriander 1 ts Worcestershire sauce 1 ts Fresh chopped tarragon 2 c Duck stock 1 ts Butter --------------------------TAMARIND JUS INGREDIENTS-------------------------- 1/2 lb Tamarind 1 c Duck stock 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Black Forest Cheesecake Delight Categories: Desserts Cakes Servings: 10 1 c Chocolate wafer crumbs 3 Tb Parkay margarine melted 8 oz (2) Cream cheese softened 2/3 c Sugar 2 ea Eggs 6 oz Semi sweet Choc pieces melt 1/4 ts Almond extract 21 oz Can cherry pie fill 1 ea Frozen whip topping thawed Combine crumbs and margarine; press onto botton of 9 inch springform pan. Bake 350 degrees for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electic mixter 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 for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pisang Goreng Categories: Appetizers Servings: 4 1 c All purpose flour 1 c Water 1 ts 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 Tb Butter 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Vegetable Oil 4 Tb Bottled teriyaki sauce 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Szechwan Beef Categories: Appetizers Servings: 4 1/2 lb Boneless sirloin steak 1in 2 Tb Clarified butter 2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped 1 ts Ginger 1/4 ts Chili pepper 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Honey garlic dressing Categories: Salads Servings: 5 3 ea Egg Yolks 4 c Olive oil 1 Tb Paprika 1 Tb Crushed black pepper 1 1/2 Tb Salt 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Honey and Garlic Dressing 2 Categories: Salads Servings: 6 1 1/2 c Mayonnaise 1/4 c Red Wine Vinegar 3 Tb Liquid Honey 2 ea Garlic cloves, crushed 1 Tb Dijon mustard 1 Tb Worcestershire sauce 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Butter ginger sauce for pasta Categories: Sauces Servings: 4 1/2 c Butter 3 Tb Grated fresh giner 4 ea Garlic cloves finely chopped 1/2 ts Hot red pepper flakes 1 ts Dried basil 4 ea Whole gr onions finely chop 1 ea Fresh black pepper 1/4 c Fresh grated parmaesam Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Curry powder 1/2 ts Fresh giner, grated 1/2 ts Cardamom 1/8 ts Cinnamon 1 ea Pinch of ground nutmeg 1/2 ts Salt 1/2 ts White pepper 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pasta Primavera Categories: Main dish Servings: 4 1/2 c Salted butter 3 c 35% cream 2 ts 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Tomato Cheese Soup Categories: Soups Servings: 12 28 oz 2 undrained and chopped 2 Tb Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 Tb Butter 1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced 2 Tb Flour 1 ts White sugar 8 c Beef stock 1/2 ts Basil 1/2 ts Rosemary 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Blue Cheese Salad Categories: Salads Servings: 6 1 c Sour Cream 1 c Mayonnaise 1 Tb Dry mustard 1 Tb Oregano 1 Tb Fresh Ground black pepper 4 oz Blue cheese 1/2 Tb Garlic oil 1 Tb Lemon juice 1 ea Package fresh spinach Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless. Yield 6-8 portions ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Chopped fresh mint 1/2 ts Salt 1/4 c Olive oil 1/4 c Dry sherry 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking powder 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chedder Cheese Casserole Bread Categories: Breads Servings: 2 1 ts Sugar 1 c Warm water 1 pk Dry yeast 1 c Warm milk 2 Tb Butter 1 ea Egg beaten 4 c Flour 2 c Shredded sharp chedder 1 Tb Salt Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Batter Rolls Categories: Breads Servings: 18 1 ts 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Vegetable oil 1 ea Salt 2 Tb Minched lemon grass 1 ts Ground chilies 4 Tb Fish sauce(nuoc mam) 1 Tb Granulated sugar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Fried Spinach (Rau Muong Xao) Categories: Foreign Servings: 4 6 oz Rump steak 1 ea Medium onion 1 ts Black pepper 1 1/2 Tb Fish sauce (nuoc mam) 1 Tb Cornstarch 1 ea Fresh Spinach 1 ea Large tomato 1 ea Clove of garlic 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) Categories: Foreign Main dish Servings: 4 1 Tb Granulated sugar 2 Tb Fish Sauce(nuoc mam) 1 ea Onion 4 ea Cloves garlic 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Black pepper 1 1/2 ts Granulated sugar 3 Tb Oil 1 ea Large onion 2 Tb Vinegar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Rhubarb and Nut Streusel Cake Categories: Desserts Servings: 4 1 1/2 c Sugar/divided 3 Tb Corn starch 3 c Diced fresh rhubarb 3/4 c Milk 1 Tb Vinegar 2 1/4 c All-purpose flour 3/4 c Butter 1/2 ts Baking powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Crushed chili peppers 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken Scalopine Categories: Poultry Main dish Servings: 6 4 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Sugar 1/2 Tb Salt 1 ts Tarragon 1/4 ts Pepper 2 ea Dashes Tabasco sauce 1/3 c Vinegar 1 ea Egg Yolk 3/4 c Vegetable oil 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mini Monte Cristo Sandwiches Categories: Appetizers Servings: 4 2 Tb Butter Or Margarine,Softened 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Chili Powder 1 ts Ground Cumin 1 ts Thyme Leaves 1/4 ts Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. --------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. --------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 Tb Prepared Mustard 1 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: --------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pasta Di Pina Categories: Appetizers Main dish Servings: 4 3 Tb Olive Oil 4 ea Med. Cloves Garlic * 2 Tb Fresh Bread Crumbs 1/8 ts Pepper 1 ea Env. Golden Onion Soup Mix 3 1/2 c Water 6 oz Uncooked Fine Egg Noodles 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Plain Dry Bread Crumbs 1 Tb Snipped Fresh Dill ** 3 x Dashes Hot Pepper Sauce 1/8 ts Pepper 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Finely Chopped Parsley 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Chili Powder 2 ts Ground Cumin 1 ea Med. Clove Garlic Fine Chop 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Homestyle Zucchini & Tomatoes Categories: Vegetables Servings: 4 2 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Butter Or Margarine * 1 ea Env. Onion Soup Mix 1 Tb Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Finely Chopped Parsley 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Tex-Mex Bake Categories: Main dish Meats Servings: 6 2 c Crushed Corn Chips 1 ea Large Egg Beaten 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken Curry Categories: Main dish Poultry Servings: 4 2 Tb Butter Or Margarine 1 lb Bonless Chicken Breasts * 1 ea Lge Tomato Coarsely Chopped 1 ea Env. Onion Soup Mix 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pork Steaks With Peppers Categories: Meats Main dish Servings: 4 2 Tb 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 ts Thyme Leaves 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Thyme or Basil Leaves 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken 'n' Vegetable Stir Fry Categories: Main dish Poultry Servings: 4 3 Tb 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 ts Cornstarch 1/2 ts Ground Ginger 1 1/2 c Water 2 ts Imported Soy Sauce 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Beef Stroganoff Categories: Meats Main dish Servings: 4 1 Tb Vegetable Oil 1 lb Sirloin Steak * 8 oz Fresh Mushrooms, Sliced 1/4 c Water 2 Tb Unbleached Flour 1 ts Dry Mustard 1 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Soy Sauce(Imported If avail) 6 oz (1Pkg) Frozen Pea Pods 2 c Water 1/4 c Cornstarch 4 ts Instant Beef Bouilion 1/2 ts 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 --------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Pepper Steak Strips Categories: Main dish Meats Servings: 5 1 ea Env. Meat Marinade * 1 lb Round Steak ** 1 ea Med. Onion, Chopped 2 Tb Butter Or Margarine 1 ts Bottled Brown Boquet Sauce 8 oz (1 can) Stewed Tomatoes 1/2 ts Dried Thyme Leaves 2 Tb Unbleached Flour 1/4 c Red Wine Or Water 1 ea Med Green Pepper *** 8 oz (1 Can) Mushrooms **** 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 2 ts Chil Powder 1 1/2 ts Ground Cumin 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Chip Squares Categories: Desserts Servings: 4 1/2 c Firmly Packed Brown Sugar 1/2 c Margarine Softened 1 ea Large Egg 1 ts Vanilla 1/2 c Unbleached Flour 1/2 c Rolled Oats 1 ts Baking Powder 1/4 ts Salt 1/3 c Semisweet Chocolate Chips 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 Extracted from Meal-Master (tm) Database -------------- Title: Zucchini Soup Categories: Soups Vegetables Servings: 4 4 c Sliced Zucchini (Abt. 1lb) 1 ea Small Onion, Chopped 2 Tb Butter Or Margarine 10 3/4 oz (1cn) Cream Of Chick. Soup 2 c Water 1 ts Salt 1/2 ts Dried Basil Leaves 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables Breads Servings: 3 3 ea Slices Bacon 3 ea Slices Rye Bread, Toasted 2 Tb Mayo. or Salad Dressing 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Ham And Cheese With Coleslaw Categories: Main dish Vegetables Breads Servings: 4 2 Tb Margarine or Butter 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sloppy Franks Categories: Main dish Meats Sauces Servings: 6 1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Hobo Buns Categories: Main dish Vegetables Servings: 3 2 Tb Mayo Or Salad Dressing 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Beef On Buns Categories: Main dish Sauces Meats Servings: 4 1 c Catsup 2 Tb Brown Sugar 1 Tb Lemon Juice 1 Tb Worcestershire Sauce 1 ts Prepared Mustard 1/2 ts Onion Salt 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Beef In Crusty Rolls Categories: Main dish Meats Sauces Servings: 4 1/3 c Catsup 2 Tb Vinegar 2 Tb Finely Chopped Onion 1 ea Finely Chopped Garlic Clove 1 1/2 ts Worcestershire Sauce 1 ts Packed Brown Sugar 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Finely Chopped Onion 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Deviled Eggs Categories: Main dish Servings: 4 3 ea Large Hard Cooked Eggs 2 Tb Mayo Or Salad Dressing 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Deviled Eggs And Noodles Categories: Main dish Servings: 4 1 ea Recipe #19 (Deviled Eggs) 2 Tb Chopped Onion 1 Tb 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 ts Poppy Seeds 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Chopped Green Peppers (Opt.) 1/8 ts 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: ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Cornstarch 1 Tb Lemon Juice 1 ts Salt 1 ts Celery Seed 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken With Sauce Supreme Categories: Main dish Poultry Servings: 8 2 1/2 lb Broiler-fryer Chicken 1 Tb Salt 1/8 ts Pepper 1 cn Chicken Soup * 2 ts Dried Parsley Flakes 1 cn Onions ** 3 c Hot Cooked Rice * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Butter or Margarine 2 c Cooked Rice 2 Tb Chopped Parsley 1 ea Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts * 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pork With Vegetables And Cashews Categories: Main dish Meats Servings: 4 1 lb Boneless Fresh Pork * 1 ea Medium Onion ** 2 Tb Soy Sauce (Import. If Avail) 1/2 ts Salt 1/4 ts Pepper 1 pk (10 oz) Frozen Peas 8 oz Fresh Mushrooms, Sliced 1 Tb Cornstarch 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Liver And Onions Categories: Meats Main dish Servings: 3 1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced 2 Tb Vegetable Oil 1/4 ts Pepper 1/4 ts Ground Sage 2 ts Soy Sauce (ImportedIf Avail) 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 Tb Orange Marmalade 1 ts Prepared Mustard 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sweet 'N' Sour Pork Categories: Main dish Meats Pork 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 Tb Cornstarch 2 Tb Lemon Juice 1 Tb Imported Soy Sauce 1 ts Salt 1/8 ts Pepper 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/8 ts Pepper 3 Tb Imported Soy Sauce 8 oz (1cn) Water Chestnuts, Drain 16 oz (1cn) Bean Sprouts, Drained 2 c Chinese Cabbage, Sliced Thin 1 Tb Cornstarch 1 Tb Cold Water 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Green Beans And Bamboo Shoots Categories: Vegetables Servings: 4 10 oz (1 pk) Frozen Green Beans * 1 c Bamboo Shoots ** 1 Tb Margarine or Butter 1/4 ts Salt 1/4 ts Sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Zucchini Categories: Vegetables Servings: 8 4 ea Med. Zucchini 3 ea Green Onions, Sliced 2 Tb Butter Or Margarine 1 ea Slice Bread, Cubed 1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped 1/4 ts Salt 1 x Dash Pepper Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pumpkin Oat Muffins Categories: Breakfast Breads Muffins Servings: 12 1 c Unbleached Flour, Sifted 2 ts Baking Powder 1 ts Pumpkin Pie Spice 1/4 ts Baking Soda 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bran Muffins-in-waiting Categories: Muffins Breads Breakfast Servings: 6 1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal 2 1/2 c Unbleached All-purpose Flour 2 1/2 ts Baking Soda 1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar 2 ea Large Eggs 2 c Butter/Sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Corn Meal Muffins Categories: Muffins Breads Breakfast Servings: 4 1 c Unbleached All-purpose Flour 4 ts Baking Powder 2 Tb Granuleated Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 1/2 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cranberry Muffins Categories: Muffins Breads Breakfast Servings: 4 2 1/4 c Unbleached Flour, Sifted 1/4 c Sugar 3/4 ts Baking Soda 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 1 1/2 ts Ground Nutmeg 3/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Spicy Apricot Oat Muffins Categories: Muffins Breads Breakfast Servings: 6 2 c Unbleached Flour, Sifted 1/2 c Sugar 3 ts Baking Powder 1 ts Salt 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 1/2 ts Baking Soda 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pumpkin Muffins Categories: Dinner Breakfast Breads Brunch Servings: 4 1 c Unbleached Flour, Sifted 2 ts Baking Powder 1/4 ts Salt 1/4 ts Ground Cinnamon 1/4 c Vegetable Shortening 2/3 c Sugar 1 ea Large Egg 1/2 c Canned, Mashed Pumpkin 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 1/2 ts Baking Soda 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Banana-Nut Muffins Categories: Dinner Breakfast Brunch Muffins Bread Servings: 6 2 c Unbleached Flour, Sifted 3 ts Baking Powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Apple Crunch Muffins Categories: Breakfast Muffins Breads Brunch Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/2 c Sugar 2 ts Baking Powder 1/2 ts Salt 1 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Soda 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Molasses Refrigerator Muffins Categories: Muffins Breads Brunch Servings: 12 4 c Unbleached Flour, Sifted 2 ts Baking Soda 1 ts Salt 1 ts Ground Cinnamon 1 ts Ground Ginger 1/4 ts Ground Cloves 1/4 ts Ground Allspice 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Parmesan Herb Muffins Categories: Muffins Breads Dinner Servings: 4 2 c Unbleached Flour 1 Tb Sugar 1 1/2 ts Baking Powder 1/2 ts Baking Soda 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Dilly Zucchini Ricotta Muffins Categories: Muffins Breads Dinner Servings: 4 1 1/2 c Unbleached Flour 2 Tb Sugar 3 ts Baking Powder 1/2 ts Salt 3/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Lemon Raspberry Muffins Categories: Muffins Breads Desserts Servings: 4 2 c Unbleached Flour 1 c Sugar 3 ts Baking Powder 1/2 ts Salt 1 c Half-and-half 1/2 c Vegetable Oil. 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Cooking oil 1 ts Cooking onion, chopped 1 Tb White wine 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Champagne Punch Categories: Servings: 22 2 c Granulated Sugar 2 c Fresh lemon juice 1 ea 750ml bottle dry white wine 1 ea 750ml bottle champagne 2 ea Large bottles of soda water 1/4 c Orange liqueur 1 ea Pineapple quartered, grated In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Oil 1 cn Tuna fish drained 1 ea Juice of one lemon 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Mayonnaise 1 Tb Chopped basil or parsley 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Corn Roasted with Herb Butter Categories: Vegetables Servings: 6 3/4 c Butter softened 1 1/2 Tb Minced parsley 1 1/2 Tb Lemon juice 2 1/2 Tb Minced green onion 1/4 ts Freshly grated nutmeg 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: The Ultimate Salad Dressing Categories: Salads Servings: 2 1 ts Dry mustard 1/2 ts Salt 1/4 ts Pepper 1/2 ts Sugar 1 ts Dried Oregano 2 Tb Parsley 2 Tb Minced onions 1 Tb Minced Garlic cloves 1 Tb Minced Sweet Red peppers 4 ts Lemon juice 4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Homemade Croutons Categories: Salads Servings: 2 1 Tb Butter 5 Tb Light Oil 2 ea Garlic cloves minced 1 ts Oregano 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Brandied Beef Roast Categories: Main dish Meats Servings: 10 3 lb Whole trimmed tenderloin 3/4 c Brandy 1 x Salt and pepper Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Martini Steak Categories: Main dish Meats Servings: 4 3 Tb Gin 2 Tb Vegetable oil 1 Tb Dry Vermouth 2 ea Garlic cloves crushed 1/2 ts Dried basil 1/2 ts Dried Marjoram 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Worcestershore sauce 1/4 ts Dry Mustard 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Irish Lamb Stew Categories: Main dish Soups Servings: 6 1 ea Boneless leg of lamb 3 Tb Oil 2 ea Medium onions, chopped 1 ea Clove of garlic, minced 2 Tb Flour 2 c Beef stock 1 ts Salt 1 x Black peper to taste 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Turkey Soup Continental Categories: Soups Servings: 8 1/4 c Butter or margarine 2 Tb 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 ts Salt 1/4 ts Paprika 1/4 ts Ginger 1/8 ts Pepper 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken Indienne Categories: Poultry Main dish Servings: 4 2 lb Chicken pieces 3 Tb Fresh lemon juice 3 Tb All purpose flour 1 ts Salt 1/8 ts Freshly ground pepper 3 Tb Oil 1 Tb Butter 1 ea Large onion, chopped 3 Tb Curry powder 1/2 c Water 1/2 c Heavy Cream 1 ts Chicken stock base 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Maple syrup 1 ea Pinch of mace or nutmeg 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Carrots Glacees Categories: Vegetables Servings: 4 1 lb Large carrots 3 Tb Butter 1/3 c Water 1/4 c Light brown sugar 2 Tb French Dijon Mustard 2 Tb Minced Parsley 3 ea Green onions, chopped fine Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Asparagus with Mushrooms and Fresh Coriander Categories: Vegetables Servings: 6 1 lb Fresh Asparagus 2 Tb Butter 1/2 lb Mushrooms, sliced (2 cups) 2 Tb Chopped shallots 1/2 ts Salt 1 ea Freshly ground black pepper 4 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken with Mustard and Wine Sauce Categories: Poultry Main dish Servings: 3 1 ea Frying chicken 2 Tb Oil, preferably peanut 2 ea Large garlic cloves sliced 2 Tb Chopped shallots 1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces 1 x Salt and pepper to taste 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Mushroom Strudel Categories: Appetizers Servings: 16 3 Tb Butter 1 ea Large onion, chopped 1/3 c Diced sweet red pepper 2 ea Cloves garlic minced 7 c Sliced mushrooms 1/2 ts Salt 1/2 ts Pepper 1/2 ts Thyme 2 ts Lemon juice 1/2 c Diced black forest ham 1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley 2 Tb Fine bread crumbs 8 ea Sheets phyllo pastry 1/3 c Melted clarified butter 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 1/2 c Raisins 1 ea Maple syrup on the side Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Turkey Soup Categories: Soups Poultry Servings: 6 1 ea Onion, chopped 1 ea Carrot, chopped 1 ea Stalk celery, chopped 2 Tb Unsalted butter 1 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Granulated Sugar 2 ts Grated Orange Peel 1 ts Vanilla 4 ea Large Eggs 1/2 c Packed Brown Sugar 1/3 c Light Corn Syrup 1/4 c Margarine Melted 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Northwest Cheesecake Supreme Categories: Desserts Cakes Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 Tb Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Margarine 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Carrot 'N' Raisin Cheescake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Granulated Sugar 3 Tb 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 ts Ground Nutmeg 1/4 ts Ground Ginger 1 Tb Unsweetened Orane Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts 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 ** 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Raspberry Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Creme-filled Cookie Crumbs * 2 Tb Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sun-sational Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 24 oz Cream Cheese,Softened 1 c Sugar 3 Tb Unbleached All-purpose Flour 2 Tb Lemon Juice 1 Tb Grated Lemon Peel 1/2 ts Vanilla 4 ea Large Eggs (1 Separated) 3/4 c Sugar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon Juice 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cocoa-Nut Meringue Cheesecake Categories: Cakes Desserts Servings: 10 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 Tb Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 Tb Cocoa 2 Tb Water 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Cocoa 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Cookies And Cream Cheesecake Categories: Cakes Desserts Servings: 8 2 c Cream-filled Cookies * 6 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Very Smooth Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling * Cookie mix should be refrigerated Sugar Cookie dough from the dairy --------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Autumn Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 1/2 ts Cinnamon 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Sugar 2 ea Large Eggs 1/2 ts Vanilla 4 c Thinly Slied Peeled Apples 1/3 c Sugar 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Velvet Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 Tb 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 Tb Almond Flavored Liqueur 2 c Sour Cream 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Gala Apricot Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 Tb 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 Tb Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Praline Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Dark Brown Sugar, Packed 2 Tb Unbleached All-purpose Flour 3 ea Large Eggs 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Heavenly Dessert Cheesecake Categories: Desserts Cakes Low-cal Servings: 10 1 Tb Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 c Sugar 2 Tb Unbleached All-purpose Flour 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Sweet Sherry 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Rum Raisin Cheesecake Categories: Cakes Desserts Servings: 10 1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 Tb Brown Sugar, Packed 3 Tb 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 Tb Rum 2 Tb Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Chip Cheesecake Supreme Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rocky Road Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cappuccino Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Finely Chopped Nuts 2 Tb Sugar 3 Tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 Tb Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 Tb Instant Coffee Granules 1/4 ts Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lime Delicious Cheesecake Categories: Cakes Desserts Servings: 10 1 1/4 c Zwieback Toast Crumbs 2 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Amaretto Peach Cheesecake Categories: Cakes Desserts Servings: 10 3 Tb 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Holiday Eggnog Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Minature Cheesecakes Categories: Cakes Desserts Servings: 6 1/3 c Graham Cracker Crumbs 1 Tb Sugar 1 Tb Margarine, Melted 8 oz Cream Cheese, Softened 1/4 c Sugar 1 1/2 ts Lemon Juice 1/2 ts Grated Lemon Peel 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Peppermint Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Meringue Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 Tb Margarine, Melted 2 Tb Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Oringinal "Philly" Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 5 Tb Lemon Juice 1 1/2 ts Grated Lemnon Peel 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 ts Cinnamon 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Grated Orange Peel 1 c Whipping Cream, Whipped 1 c Vanilla wafer crumbs 1/2 ts Cinnamon 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Turtle Cheesecake Categories: Cakes Desserts Servings: 10 2 c Vanilla Wafer Crumbs 6 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Coconut Choco Cheesecake Categories: Cakes Desserts Servings: 10 1 c Grham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 Tb Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 ts Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 Tb Sugar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Orange Supreme Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 1/4 ts Cinnamon 3 Tb Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 Tb Orange Flavord Liqueur 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cake Brownies Categories: Desserts Cakes Servings: 24 ----------------------------------BROWNIE---------------------------------- 1/2 c Butter 1/2 c Oil 1 c Water 4 Tb Unsweetened cocoa 2 c Flour 2 c Sugar 2 ea Eggs 1 ts Baking soda 1/2 c Buttermilk 1 ts Vanilla ----------------------------------FROSTING---------------------------------- 1/2 c Butter 3 Tb Unsweetened cocoa 1/3 c Buttermilk 1 pk Confectioners sugar 1 c Chopped walnuts 1 ts Vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caramel Brownies Categories: Desserts Servings: 25 14 oz Caramels 1/3 c Evaporated milk 8 oz German sweet chocolate 6 Tb Butter 4 ea Eggs 1 c Sugar 1 c Flour (sifted) 1 ts Baking powder 1/2 ts Salt 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Peppermint extract 1/2 c Flour 1/2 c Ground almonds -----------------------------PEPPERMINT FILLING----------------------------- 2 Tb Butter 1 Tb Heavy cream 1 c Confectioners sugar (sifted) 1 ts Peppermint extract ----------------------------------FROSTING---------------------------------- 1 oz Semi-sweet chocolate 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Munchies Categories: Desserts Cookies Servings: 48 1 c Semi-sweet chocolate chips 8 ea Marshmallows 1 Tb Water 3/4 c Sifted flour 1/2 c Sugar 3/4 ts Salt 1/2 ts Baking sodaa 1/2 c Softened butter 1/3 c Packed brown sugar 1 ea Egg 2 ts Almond extract 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Toffee chip squares Categories: Desserts Cookies Servings: 96 -----------------------------------COOKIE----------------------------------- 1 c Butter 3 c Brown sugar 1 ts Vanilla 2 3/4 c Flour 1/2 ts Baking powder ----------------------------------TOPPING---------------------------------- 6 oz Semi-sweet chocolate chips 3 Tb Butter 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb In. coff. powder No crystals 1 ts Baking powder 1/2 ts Salt 1/2 ts Cinnamon 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking powder 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: White chocolate brownies Categories: Desserts Servings: 24 6 Tb Unsalted butter 8 oz Grated white chocolate 2 ea Eggs 1/2 c Sugar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Raspberry Meringues Categories: Desserts Candies Servings: 36 3 ea Eggs (room temp) 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Dip and sprinkle Categories: Desserts Cookies Servings: 60 -----------------------------------COOKIE----------------------------------- 2 1/3 c Sifted flour 1/4 ts Salt 1 c Butter softened 2/3 c Sugar 1 ea Egg yolk 1 ts Vanilla 1 c Finely ground almonds -------------------------CHOCOLATE DIPPING MIXTURE------------------------- 6 oz Semi-sweet chocolate chips 3 Tb Butter 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kisses Categories: Desserts Candies Servings: 60 1 c Butter 1/2 c Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Savory Hamburger Soup Categories: Hamburger Meats Soups Main dish Servings: 2 1 ea Lge. Carrot, Thinly Sliced 2 Tb Chopped Onion 1 Tb Water 1/2 lb Lean Ground Beef 1 c Tomato Sauce 1/2 c Water 2 Tb Dry Red Wine 1/2 ts Sugar 1/4 ts Salt 1 x Dash Garlic Powder 1 x Dash Pepper 2 Tb Shredded Cheddar Cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steak Au Poivre Categories: Steak Meats Main dish Servings: 2 1 ts Whole Black Peppercorns 2 ea Cubed Beef Steaks 2 Tb Cooking Oil 2 Tb Brandy 1/4 ts Instant Beef Bouillon Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Burgers Categories: Hamburger Main dish Meats Servings: 2 1/4 c Dairy Sour Cream 2 Tb Sliced Green Onion 4 ts Fine Dry Bread Crumbs 1/4 ts Salt 1 x Dash Pepper 1/2 lb Lean Ground Beef 2 ea Hamburger Buns * 1 x Lettuce Leaves 2 ea Thin Slices Tomato 1 x Dairy Sour Cream (Opt.) * Hamburger buns should be split, toasted and buttered. -------------------------------------------------------------------------- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Burgundy Stew Categories: Stew Meats Main dish Servings: 2 2 ea Slices Bacon 4 ts Unbleached Flour 1/2 ts Instant Beef Bouillon 1/4 ts Dried Basil, Crushed 1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up 1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions 8 ea Small Whole Fresh Mushrooms In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Steak Roll Categories: Steak Meats Main dish Servings: 2 1/2 lb Boneless Top Round * 4 ts Water 1 Tb Butter Or Margarine 1/2 c Cornbread Stuffing Mix 2 Tb Shredded Carrot 2 ea Green Onions, Sliced 1 ts Water 1 ts Kitchen Bouquet 2 ts Butter or Margarine 2 ts Unbleached Flour 1/2 c Water 2 ts Dry Sherry 1 ts Kitchen Bouquet 1/2 ts Instant Beef Bouillon * Meat should be 1/2-inch thick. -------------------------------------------------------------------------- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak 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 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till 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 Extracted from Meal-Master (tm) Database -------------- Title: Lasagna Rolls Categories: Pasta Main dish Meats Servings: 2 1/2 lb Bulk Italian Sausage 1/4 c Chopped Onion 1 ea Large Beaten Egg 1/2 c Cream-style Cottage Cheese 2 Tb Grated Parmesan Cheese 4 ea Lasagna Noodles, Cooked 8 oz (1 can) Pizza Sauce 1 Tb Water or Dry Red Wine 1/4 c Shredded Mozzarella Cheese Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Taco Salad Categories: Mexican Meats Main dish Servings: 2 1/2 lb Bulk Pork Sausage 2 Tb Chopped Onion 1/2 c Tomato Sauce 2 Tb Canned Chili Peppers,Chopped 1 1/2 ts Unbleached Flour 1 ts Chili Powder (Or To Taste) 1 x Dash Of Garlic Powder 3 c Torn Lettuce 1 ea Lge. Carrot, Shredded 1/2 c Cherry Tomatoes, Halved 1/4 c Monterey Jack Cheese Shreds 1/4 c Coarsely Crushed Taco Chips Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till 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% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Scrambled Eggs And Ham Categories: Ham Eggs Meats Main dish Servings: 2 2 oz Boiled Ham Cut Into Strips 2 Tb Sliced Green Onion 1 Tb Butter or Margarine 1/4 ts Dried Basil, Crushed 4 ea Large Beaten Eggs 1/4 c Whole Milk 1/4 c Shredded Cheddar Cheese In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 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 for 30 seconds to 1 minute more or till cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet 'N' Sour Sauced Pork Categories: Pork Meats Main dish Servings: 2 1/2 lb Lean Boneless Pork 4 ts Cooking Oil 2 ts Sesame Oil 1 ea Med. Carrot * 1 ea Small Green Bell Pepper ** 2 ea Green Onions, Sliced 1/4 c Packed Brown Sugar 2 ts Cornstarch 2 Tb Water 2 Tb Red Wine Vinegar 1 ts Soy Sauce 1 x Dash Of Ground Ginger 1 c Pineapple Chunks, Drained 1 x Hot Cooked Rice * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. -------------------------------------------------------------------------- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage And Cornbread Cabbage Rolls Categories: Sausage Main dish Vegetables Servings: 2 4 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1 c Apple Chopped (1 Med) 1/3 c Cornbread Stuffing Mix 2 Tb Apple Juice Or Cider 1/2 lb Bulk Pork Sausage 1/4 c Water 1/3 c Apple Juice Or Cider 1 ts Cornstarch 1/2 ts 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% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded 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, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage Sandwiches Categories: Sausage Meats Main dish Servings: 2 1/2 lb Bulk Italian Sausage 2 Tb Chopped Onion 1/4 c Catsup 1/4 ts Dried Oregano, Crushed 2 ea Single French Rolls, Split 2 ea Slices Mozzarella Cheese Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Individual Carrot-Pork Loaves Categories: Pork Meats Main dish Servings: 2 1/4 c Shredded Carrot 2 Tb Chopped Onion 1 ea Large Beaten Egg 1/4 c Fine Dry Bread Crumbs 1/4 ts Dried Oregano, Crushed 1/2 lb Ground Pork 1/4 c Shredded Cheddar Cheese Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange-Glazed Ham Categories: Ham Meats Main dish Servings: 2 6 oz Slice Fully Cooked Ham * 2 ea Stalks Celery ** 11 oz Mandarin Orange Sections *** 1 ts Cornstarch 1/8 ts Ground Ginger * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, -------------------------------------------------------------------------- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lamb And Pine Nut Stir-Fry Categories: Lamb Main dish Servings: 2 4 oz Boneless Lamb 1/3 c Water 1 Tb Oyster Sauce * 1 1/2 ts Cornstarch 1 ts Grated Gingerroot 1/2 ts Instant Chicken Bouillon 1 1/2 c Bok Choy, Cut In 1" Pieces 1/2 c Sliced Fresh Mushrooms 2 Tb Water 1 Tb Cooking Oil 1/4 c Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. -------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 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 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chutney Chicken Categories: Chicken Poultry Main dish Servings: 2 1/2 c Water 1/4 c Dried Apple 14 oz (4) Chicken Drumsticks 1/4 c Water 8 oz Tomato Sauce/Chopped Onions 1/4 c Raisins 1/2 ts Cornstarch 1/2 ts Finely Shreeded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes 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 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange Chicken Categories: Chicken Citrus Main dish Poultry Servings: 2 1 ea Whole Large Chicken Breast * 1/2 c Cooked Rice 1/4 ts Finely Shredded Orange Peel 1 x Dash Ground Cinnamon 1/2 c Orange Juice 1 1/2 ts Cornstarch 2 Tb Broken Walnut Meats 2 x Cucumber Roses (Opt.) * Chicken Breast should be skinned and boned. -------------------------------------------------------------------------- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Citrus-Buttered Lobster Tails Categories: Seafood Lobster Citrus Main dish Servings: 2 16 oz (2) Frozen Lobster Tails 1/2 c Water 1/4 c Butter Or Margaine 1 Tb Lemon Juice 1/2 ts Finely Shredded Orange Peel 1/8 ts Salt 1 x Dash Ground Ginger 1 x Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 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 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salmon Steaks With Wine Sauce Categories: Salmon Wine Main dish Fish Sauce Servings: 2 8 oz (2) Salmon Steaks * 2 ts Cooking Oil 1 Tb Butter or Margarine 1 ts Cornstarch 1 x Dash White Pepper 1/2 c Half & Half Light Cream 1 ea Lge. Beaten Egg Yolk 2 Tb Dry White Wine 1 x Seedless Green Grapes (Opt.) * Salmon steaks may be either fresh or frozen. -------------------------------------------------------------------------- Thaw salmon steaks, 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 steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab-Topped Shrimp Categories: Crab Shrimp Main dish Seafood Servings: 2 12 ea Large Shrimp * 2 Tb Sliced Green Onion 1 Tb Butter Or Margarine 1 ts Lemon Juice 1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Meat ** 2 Tb Fine Dry Bread Crumbs 1 x Lemon Wedges * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. -------------------------------------------------------------------------- Thaw large shrimp, if fozen. 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 the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Toasty Walnut Muffins Categories: Muffins Breads Servings: 2 1/4 c Quick-cooking Rolled Oats 1/2 c Unbleached Flour 2 Tb Sugar 1/2 ts Baking Powder 1 x Dash Ground Cinnamon 1 ea Large Beaten Egg Yolk 2 Tb Cooking Oil 2 Tb Milk 1/4 c Broken Walnuts, Toasted 2 Tb Raisins 2 ts Unbleached Flour 1 ts Brown Sugar 1 ts Butter or Margarine Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (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 Extracted from Meal-Master (tm) Database -------------- Title: Corn Muffins Categories: Muffins Breads Servings: 2 1/3 c Unbleached Flour 1/3 c Yellow Cornmeal 2 Tb Sugar 1 1/2 ts Baking Powder 1/4 ts Salt 1 ea Large Beaten Egg 1/4 c Milk 4 ts Cooking Oil 1 x Yellow Corn Meal In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice Pilaf Categories: Rice Main dish Vegetables Servings: 2 1/2 c Sliced Fresh Mushrooms 2 ea Green Onions, Sliced 1 Tb Butter Or Margarine 2/3 c Water 1/3 c Regular Long Grain Rice 1/4 ea Med. Bell Pepper * 1/4 ts Salt 1/4 ts Dried Sage, Crushed 2 ts Snipped Parsley * Bell peppers can be any color, but 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 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Herbed Tomato Soup Categories: Herbs Soups Servings: 2 2 Tb Chopped Onion 1 Tb Butter Or Margarine 8 oz (1 Can) Tomato Sauce 1/4 ts Dried Basil, Crushed 1/8 ts Dried Thyme, Crushed 1 x Dash Freshly Ground Pepper 1 c Water 1 ts Instant Chicken Bouillon 1 x Parmesan Croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Parmesan Croutons Categories: Croutons Cheese Breads Servings: 2 1 ea Slice Whole Wheat Bread 1 Tb Butter Or Margarine 1 Tb Grated Parmesan Cheese Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creamy Mushroom Soup Categories: Mushrooms Soups Servings: 2 1/4 c Chopped Onion 2 Tb Snipped Parsley 1 Tb Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 ts Cornstarch 1 ts Instant Beef Bouillon 1/2 ts Worcestershire Sauce 1/8 ts Dry Mustard 1 x Dash Freshly Ground Pepper 2/3 c Water 1/2 c Dairy Sour Cream 1 x Snipped Parsley (Opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, 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 sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ----- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 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 it's base. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Soup Categories: Fruits Soups Servings: 2 2/3 c Apricot Nectar 1 ts Cornstarch 1 Tb Brandy 1 Tb Honey 1/8 ts Ground Allspice 1 c Peeled & Sliced Fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ------------------------------------------------------------------------- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Pea Pods And Carrots Categories: Oriental Vegetables Servings: 2 1/4 c Water 1 Tb Soy Sauce 1 ts Cornstarch 1 x Dash Crushed Red Pepper 1 ea Med. Carrot * 2 ts Water 3 oz Frozen Pea Pods 2 Tb Broken Walnuts 1 ts Butter or Margarine * Medium Carrot should be thinly sliced on a diagonal cut (bias). -------------------------------------------------------------------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Carrots in Orange-Basil Butter Categories: Herbs Vegetables Servings: 2 2 ea Med. Carrots * 1 Tb Water 1 Tb Butter Or Margarine 1/8 ts Finely Shredded Orange Peel 1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.) * Carrots should be cut into julienne strips. -------------------------------------------------------------------------- Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange And Peanut Sweet Potatoes Categories: Nuts Fruits Vegetables Servings: 2 2 ea Med. Sweet Potatoes 1/4 ts Finely Shredded Orange Peel 2 Tb Orange Juice 1/2 c Orange Juice 2 ts Cornstarch 4 Tb Honey Or Maple (flvrd) syrup 2 Tb Peanuts Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ----- True maple syrup is the best if you have it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Twice-Baked Potatoes Categories: Vegetables Servings: 2 2 ea Med. Baking Potatoes 1/4 c Shredded Cheddar Cheese 1 Tb Butter Or Margarine 2 ts Sliced Green Onions 1 x Milk 1 x Paprika (Optional) Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; 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 shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice-Stuffed Artichokes Categories: Artichokes Rice Vegetables Servings: 2 2 ea Med. Artichokes 2 ts Lemon Juice 1/4 c Water 1/2 c Shredded Carrot 1/4 c Sliced Green Onion 2 Tb Butter Or Margarine 1/4 ts Dried Sage, Crushed 1 c Cooked Rice 1/2 c Chicken Broth 1 ts Lemon Juice 3/4 ts Cornstarch 1 x Dash White Pepper 1 ea Large Beaten Egg Yolk Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 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 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Swiss-Sauced Broccoli Categories: Cheese Vegetables Sauces Servings: 2 6 oz Fresh Broccoli 2 Tb Water 1/8 ts Salt 2 ts Butter Or Margarine 1 1/2 ts Unbleached Flour 1 x Dash Salt 1 x Dash White Pepper 1/3 c Milk 1/4 c Shredded Swiss Cheese Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Beans Amadine Categories: Nuts Vegetables Servings: 2 1 c Frozen Cut Green Beans 2 ts Water 2 ts Butter Or Margarine 2 Tb Slivered Almonds, Toasted 1/2 ts Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 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 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Citrus Dumplings Categories: Citrus Breads Servings: 2 1/2 ts Finely Shredded Orange Peel 1/2 c Orange Juice 2 ts Cornstarch 1/4 ts Ground Cinnamon 11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick 2 Tb Sugar 2 Tb Milk 1 ts Sugar 1 x Dash Ground Cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stirred Custard Sauce Categories: Sauces Fruits Servings: 2 2 ea Large Beaten Egg Yolks 2/3 c Half & Half Light Cream 4 ts Sugar 1 x Dash Salt 1 Tb Galliano,Brandy, or Ameretto 1/2 ts Vanilla --------------------------------FRESH FRUITS-------------------------------- 1 x Orange Slices 1 x Halved Strawberries 1 x Sliced Kiwi 1 x Sliced Peaches 1 x Pineapple Chunks In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-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 and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh 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 Amaretto 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 befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pie Categories: Nuts Pies Servings: 1 2 Tb Butter Or Margarine 2 ea Large Beaten Eggs 1/2 c Dark Corn Syrup 1/3 c Sugar 2 ts Unbleached Flour 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pie Pastry Categories: Nuts Pies Servings: 2 1/2 c Unbleached Flour 2 Tb Finely Chopped Pecans 1/4 ts Salt 3 Tb 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 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 10-inch circle. Line a 7-inch pie plate or quiche dish 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 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Pots De Creme Categories: Chocolate Desserts Servings: 2 1/2 c Light Cream 2 oz German Cooking Chocolate * 1 1/2 ts Sugar 1 x Dash Salt 2 ea Large Beaten Egg Yolks 1/4 ts Vanilla 1 x Whipped Cream (Opt.) * German cooking chocolate should be coarsely chopped. -------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. 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 slightly 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 Extracted from Meal-Master (tm) Database -------------- Title: Banana Split Sundaes Categories: Bananas Ice cream Desserts Servings: 2 2 oz Semisweet Chocolate 1/4 c Light Corn Syrup 1/4 c Sweetened Condensed Milk 1/4 ts Vanilla 1 x Ice Cream 2 Tb Unsalted, Roasted Peanuts 2 ea Small Bananas, Quartered Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pudding Categories: Nuts Desserts Servings: 2 1 Tb Butter Or Margarine 1 ea Large Beaten Egg 1/3 c Dark Corn Syrup 1/4 ts Vanilla 2 Tb Unbleached Flour 1/8 ts Baking Powder 1/4 c Chopped Pecans 1 x Powdered Sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating 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 the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chili Con Queso Categories: Chili Appetizers Servings: 2 1/4 c Chopped Onion 1 ts Butter Or Margarine 1/2 c American Cheese Spread 1 ea Med. Tomato * 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Nutty Cheese Brulee Categories: Cheese Nuts Appetizers Servings: 2 4 oz Brie Cheese, Rind Removed OR 5 1/2 oz Camembert CheeseRind Removed 1 Tb Ice Cream Topping * 2 Tb Broken Pecans Or Walnuts ----------------------------------DIPPERS---------------------------------- 1 x Flat Bread 1 x Unsalted Crackers 1 x Apple or Pear Slices * Ice cream toppings can be one of the following: Strawberry, -------------------------------------------------------------------------- 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 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Irish Coffee Categories: Beverages Servings: 2 1 1/2 c Warm Water 1 Tb Instant Coffee Crystals 1/4 c Irish Whiskey 1 x Brown Sugar To Taste 1 x Dessert Topping * * 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 Extracted from Meal-Master (tm) Database -------------- Title: Amaretto Coffee Categories: Beverages Servings: 2 1 1/2 c Warm Water 1 Tb Instant Coffee Crystals 1/3 c Amaretto 1 x Dessert Topping * * Dessert topping should be in a pressurized can. -------------------------------------------------------------------------- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lemon Spice Tea Categories: Beverages Servings: 2 2 c Warm Water 1 Tb Honey 2 ea Slices Lemon 2 ea Inches Stick Cinnamon * 2 ea Tea Bags 1 x Lemon Slices (Opt.) * Stick cinnamon sould be broken up into small pieces. -------------------------------------------------------------------------- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cider Snap Categories: Beverages Fruits Servings: 2 2 c Apple Cider Or Juice 4 ts Red Cinnamon Candies 4 ea Thin Apple Slices (Opt.) In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Glogg Categories: Beverages Servings: 2 1 ts Finely Shredded Orange Peel 1 ea Inch Stick Cinnamon, Broken 1 ea Whole Clove 1 ea Cardamom Pod, Opened 1 3/4 c Sweet Red Wine 1/4 c Whiskey 2 ts Raisins 1 ts Honey 4 ea Whole, Blanched Almonds For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 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 wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chocolate Float Categories: Chocolate Ice cream Beverages Servings: 2 2 c Warm Water 2 ea Env. Instant Cocoa Mix 1 x Ice Cream * * Ice cream should be one of the following: Chocolate-chip Mint or -------------------------------------------------------------------------- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Buttered Rum Categories: Beverages Servings: 2 2 Tb Brown Sugar 4 ts Butter Or Margarine,Softened 1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg 1 1/2 c Warm Water 1/2 c Rum 1 x Lemon Slices (Opt.) In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Chopped parsley 3/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Fennel and Watercress Soup Categories: Soups Appetizers Servings: 4 1 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Country Cork Irish Stew Categories: Main dish Soups Servings: 4 8 ea Samll lamb chops, thawed 1 ea Salt and pepper 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon juice 1 Tb Brown sugar 1 ts Coriander leaves 1/2 ts Salt 1/4 ts Whole cumin seeds 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Fresh coriander leaves 1 Tb Hot chilli sauce 2 ts Cumin seeds 1/4 ts Turmeric 1 Tb Water 1/3 c Oil 1 ts Dried shrimp paste 2 c Coconut milk 1 Tb Brown sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pickled Mushrooms Categories: Appetizers Servings: 4 4 lb Small mushrooms 4 c Boiling water 1 1/2 Tb Salt ----------------------------------MARINADE---------------------------------- 1 3/4 c Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Instant flour 1/4 c Cold water 1/2 c Sour cream 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon juice 1 ts Sugar 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Oriental Rhubarb Jam Categories: Jams Servings: 4 1 lb Rhubarb finely chopped 3 c Granulated sugar 1/2 ts Five spice powder 1/4 c Chopped candied ginger 1 x Dash hot pepper sauce 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Basil 1 ts Salt 1/2 ts Pepper 1/4 ts Cayenne 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Horseradish 1/4 ts Salt 1/8 ts Pepper 2 c Fine chopped cooked shrimp Stir all ingredients until well mixed. Cover; chill. Makes 3 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Crab Dip Categories: Dips Servings: 1 3 oz Cream cheese 1/2 c Mayonnaise 6 oz Crabmeat, drained 1/4 c Minced onion 1 Tb Lemon juice 1/8 ts Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 1 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cumcumber Dill Dip Categories: Dips Servings: 2 8 oz Cream cheese, softened 1 c Mayonnaise 2 ea Cucumbers, seeded, chopped 2 Tb Sliced green onion 1 Tb Lemon juice 2 ts Snipped fresh dill 1/2 ts Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Dijon mustard 1 ea Clove, crushed In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Ginger Lime Dip Categories: Dips Sauces Servings: 1 1/2 c Mayonnaise 1/2 c Sour cream 2 ts Grated lime peel 1 Tb Lime juice 1 Tb Honey 1/2 ts Ground ginger Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Tb Butter, melted 1 1/2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 3 Tb Salad oil ----------------------------------STUFFING---------------------------------- 2 Tb Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 Tb Water 2 ea Slices white bread 1 x Salt and pepper 3 Tb Bread crumbs 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Meat Patties Categories: Main dish Pasta Servings: 6 ----------------------------------STUFFING---------------------------------- 2 Tb Fat 1 lb Veal or pork, diced 3 Tb Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 Tb Dill leaves -----------------------------------DOUGH----------------------------------- 2/3 c Butter 2 1/2 c Flour 2 ts Baking powder 2 ea Egg yolks 1 ea Egg 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Turkey Tropicale Categories: Poultry Main dish Servings: 4 1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces 2 Tb Butter 1/2 c Brown Sugar 1/3 c Orange juice 1/4 c Golden Rum 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Vegetable oil 2 Tb Apricot jam 2 ts Lemon juice 1/2 ts Ginger 1 ea Clove garlic, chopped Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Apple Swirl Cake Categories: Desserts Cakes Servings: 12 2 c Apples 3 Tb Sugar 1 ts Cinnamon 2 c Sugar 1 c Cooking Oil 4 ea Eggs 1/4 c Orange juice 2 ts Vanilla 3 c Sifted Flour 1 Tb Baking powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Fine chopped fresh ginger 1 ea Chopped garlic clove 2 Tb Sesame oil 1/2 ts Black pepper 1 1/2 ts Salt 2 Tb Lemon juice 3 ts Vegetable oil 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Daiquiri Souffle Categories: Desserts Servings: 4 1/2 c Cold water 1 Tb Unflavoured gelatin 4 ea Large eggs, separated 3/4 c Sugar 1 ea Rind of lemon and lime 2 Tb Lime juice 2 Tb Lemon juice 4 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Turkey Stew Island Style Categories: Poultry Main dish Servings: 4 1 1/2 lb Turkey parts, skinned 1 ts 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 Tb Dried parsley 1/4 ts Ground pepper 1/4 ts Dried oregano 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken Fajitas Categories: Poultry Main dish Servings: 8 1/4 c Lime juice 2 ts 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Chinese fish sauce 2 Tb Lemon or lime juice 2 ts Soy sauce 1 ts Chilli sauce or chilli paste 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Halibut Orange Categories: Fish Main dish Servings: 2 2 lb Halibut, fresh or frozen 4 Tb Butter 1 ea Rind of orange 1 ea Juice of orange 1 ts Lemon juice 1 ea Salt and pepper to taste 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Poached Halibut Rolls Categories: Fish Main dish Servings: 2 1 1/2 lb Halibut fillets 3 Tb Butter 1/2 c Chicken broth or white wine 1 ea Clove garlic, minced 1/2 ts Tarragon or basil 1/2 ts Dijon mustard 1 c Fresh tomatoes, minced 1/2 ts Sugar 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Olive oil 2 Tb White vinegar 2 Tb Worcestershire 1 x Dash tobasco 1/2 x Lemon 2 ea Egg yolks 1 x Cappers 3 Tb Parmasean cheese Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Assam Spicy Shrimp Categories: Fish Main dish Servings: 6 ---------------------------------MARINATING--------------------------------- 1 1/2 c Water 2 lb Headless shrimp 1 Tb Oyster sauce 1/2 ts Hot chili sauce 6 oz Tamarind ----------------------------------COOKING---------------------------------- 3 oz Young ginger root 4 ea Large garlic cloves 1 ts Blachan 2 ea Small red onions 3 Tb Oyster sauce 1 Tb Dark soya sauce 1 Tb Hot chili sauce 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Grated lemon rind 1 ts 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 Tb Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream -----------------------------------SYRUP----------------------------------- 3 Tb Water 3 Tb Granulated sugar 2 Tb Strawberry or kirsch liqueur -------------------------CREAM FROSTING AND GARNISH------------------------- 2 c Stawberries 1 1/2 c Whipping cream 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Miniature Cheesecakes Categories: Desserts Cakes Servings: 8 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 ts Fresh lemon juice 1 ts Grated lemon rind 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Honey Basted Turkey Categories: Main dish Poultry Servings: 10 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 Tb Honey 1 1/2 ts Ground ginger 1 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Italian Meatballs in Tomato Sauce Categories: Main dish Servings: 5 -----------------------------------SAUCE----------------------------------- 3/4 c Chopped onion 2 x Cloves garlic, minced 2 Tb Olive oil 1/3 c Minced parsley 1 ts Dried basil, crumbled 28 oz Crushed tomatoes 6 oz Tomatoe paste 1/2 c Chicken stock 1/4 c Dry red wine 2 Tb Sugar 2 Tb Freshly grated romano 1/2 ts Salt 1/2 ts 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 Tb Minced parsley 1 ts Dried oregano 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Garlic, minced 2 Tb Green onions, finely chopped 4 Tb Vegetable oil ------------------------------CHICKEN MARINADE------------------------------ 1 Tb Corn Starch 2 Tb Water 1 Tb Chinese wine 2 ts Soy sauce -----------------------------------SAUCE----------------------------------- 1 Tb Soy sauce 1 Tb Water 2 ts Hoisin sauce 1 ts Oyster Sauce 1 ts Chili bean sauce 1 ts Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Broccoli and Mushrooms in Oyster Sauce Categories: Vegetables Servings: 4 1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced 1 Tb Garlic, minced 1 ea Water or chicken stock 2 Tb Vegetable oil 2 Tb Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Coriander, chopped 2 Tb Scallions, minced 1 Tb Oil ------------------------------SHRIMP MARINADE------------------------------ 1 ts Salt 1/4 ts White Pepper 1/2 ts Chinese cooking wine ----------------------------------DRESSING---------------------------------- 3 Tb Fresh ginger, grated 1 ea Small garlic clove, crushed 1 ea Egg yolk 1 ts Egg white 2 ts Lemon juice 2/3 c Vegetable oil (not olive) 1 1/2 ts Soy sauce 2 1/2 Tb Sesame oil 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Oriental Flavored Cucumber Salad Categories: Salads Foreign Servings: 4 1 ea English cucumber 1 Tb Rice vinegar 1 Tb Soy sauce 1 Tb Vegetaqble oil 1/2 ts Oriental sesame oil 1/2 ts Salt 1/2 ts Sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Stir Fried Beef and Broccoli In Oyster Sauce Categories: Main dish Meats Foreign Servings: 4 3/4 lb Flank steak 1 Tb Soy sauce 1 Tb Rice wine 2 Tb Water 1 Tb Cornstarch 1/8 c Vegetable oil 3 ea Cloves garlic, minced 1 ts Chopped fresh ginger root 6 ea Green onions, chopped 1/3 c Water 1 lb Broccoli cut into florets -----------------------------------SAUCE----------------------------------- 2 Tb Oyster sauce 1 Tb Soy sauce 1 Tb Rice wine 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Steamed Ginger Rice with Snow Peas Categories: Pasta Foreign Servings: 6 2 c Long grain rice 3 c Cold water 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign Appetizers Cheese/eggs Servings: 44 1 Tb 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 ts Crushed red pepper 1/2 ts Paprika 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Angel Hair Pasta with Shrimp Categories: Pasta Main dish Fish Servings: 4 1 1/2 Tb Butter 1 1/2 Tb Flour 1 1/2 c Milk 1/2 c 35 per cent cream 1 1/2 Tb Pesto sauce 1 1/2 Tb Chopped parsley 1 Tb Minced garlic 2 Tb Grated paresan cheese 1/2 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Broiled Deviled Tomatoes Categories: Appetizers Servings: 4 4 ea Garlic cloves mashed 1 Tb Dijon mustard 1/2 ts Dry mustard 1 ea Salt and pepper to taste 2 Tb Virgin olive oil 4 ea Small tomatoes, halved In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Olive oil 1 Tb Lemon juice 1 ts Grated lemon peel 1 ea Shallot, finely chopped 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Steamed Fish with Ginger and Onions Categories: Main dish Fish Servings: 4 1 1/2 lb Whole red Snapper, cleaned 2 Tb Slivered fresh ginger 6 ea Green onions, sliced 1/4 c Sherry, mirin or water -----------------------------------SAUCE----------------------------------- 2 Tb Soy Sauce 1 ts Sesame oil 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken in Black Bean Sauce Categories: Main dish Poultry Foreign Servings: 4 1 lb Boneless chicken breasts 2 Tb Dry Sherry 1 Tb Soy Sauce 2 ts Sesame oil -----------------------------------SAUCE----------------------------------- 1/2 c Chicken stock 2 ts Cornstarch 1/2 ts Sugar 1 ts Soy Sauce 1 ts Hot chili paste 1 Tb Vegetable oil 2 ea Cloves garlic 2 ts Minced fresh ginger 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/2 ts Ground coriander 1/2 ts Pepper 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Chicken bouillon 2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Jerk Chicken Categories: Poultry Main dish Servings: 4 1 Tb Ground allspice 1 Tb Dried thyme 1 1/2 ts Cayenne pepper 1 1/2 ts Black pepper 1 1/2 ts Ground sage 3/4 ts Grated nutmeg 3/4 ts Cinnamon 2 Tb Salt 2 Tb Garlic powder 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Bernaise Sauce Categories: Sauces Servings: 6 2 Tb White wine vinegar 1/4 c Dry white whine or vermouth 2 Tb Tarragon leaves chopped 2 ea Shallots, minced 3 ea Egg yolks 1/3 c Butter 1 x Salt and pepper to taste Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Country Captain Chicken Categories: Poultry Main dish Servings: 6 4 Tb Butter 1 ea Small onion, finely chopped 1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped 2 Tb Vegetable oil 1/2 c All purpose flour 1 1/2 ts Salt 1 ts Pepper 3 lb Chicken serving size pieces 1 cn Plum tomatoes 2 c Chicken stock 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Red Wine Marinade for Beef Categories: Sauces Servings: 6 1/2 c Vegetable oil 1/3 c Red wine 2 Tb Fresh lemon juice 1/4 ts Dried thyme 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Honey 1 ts Ground ginger 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bread Pudding with Bourbon Sauce Categories: Desserts Servings: 6 3 ea Eggs 1 1/4 c Sugar 1 1/2 ts Nutmeg 1 1/2 ts Vanilla extract 1 1/2 ts Ground cinnamon 1/4 c Unsalted butter 2 1/4 c Milk 1/2 c Raisins 1/2 c Chopped pecans 5 c Stale french bread cubed 1 ea Chopped apple 2 ea Eggs 2 c Icing sugar 1/2 lb Unsalted butter 1/4 c Bourbon whisky With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Marinade Categories: Sauces Servings: 5 1 ts Fine sliced fresh ginger 2 ea Cloves garlic 1/4 c Lemon juice 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Marinated Mushrooms Categories: Vegetables Servings: 8 1 c White wine 1/2 c White wine vinegar 2 Tb Brown sugar 2 ea Cloves garlic, minced 1/4 c Sliced green onion 1/4 c Diced red pepper 1 ts Hot red pepper flakes 1 lb Small fresh mushrooms, trim 1/2 ts Salt 1/4 ts Ground black pepper 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Manitoba Wild Rice Categories: Pasta Servings: 4 1 c Wild rice 4 c Water 1 ts 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Banana Coconut Bread Categories: Desserts Breads Servings: 8 1 c Currants 1/2 c Dark Rum 3 c Flour 1 ts Salt 1 ts Baking soda 1 ts Baking powder 2 ts Cinnamon 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Vegetable Frittata Categories: Vegetables Cheese/eggs Servings: 8 1/3 c Chopped onion 2/3 c Chopped green pepper 1 Tb Butter 4 Tb Olive oil 1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken Breasts with Spicy Rub Categories: Poultry Main dish Servings: 4 4 ea Chicken breasts 2 ts Vegetable oil ------------------------------------RUB------------------------------------ 2 Tb Ground cumin 2 Tb Paprika 2 Tb Brown sugar 1 Tb Black pepper 1 ts Curry Powder 1 ts Cayenne 1 ts Salt 1/2 ts Five spice powderr 1 Tb Dijon mustard 1 Tb Red wine vinegar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Rhubarb-Strawberry Cobbler Categories: Desserts 99 Servings: 8 ----------------------------------FILLING---------------------------------- 1 1/4 c Sugar 3 Tb Flour, all purpose 1 1/2 ts Cinnamon 1 1/2 ts Orange Rind 6 c Rhubarb, coarsely chopped 3 c Strawberries, sliced ----------------------------------TOPPING---------------------------------- 1 1/2 c Flour, all purpose 3 Tb Sugar 1 1/2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads 999 Servings: 1 3 c Flour, whole wheat 1 c Flour, all purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, grated 2 c Buttermilk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads 999 Servings: 1 3 c Flour, whole wheat 1 c Flour, all purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, grated 2 c Buttermilk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads 999 Servings: 16 3 c Flour, whole wheat 1 c Flour, all purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, grated 2 c Buttermilk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Soda Bread (Irish whisky soda) Categories: Breads 999 Servings: 8 -----------------------------------BREAD----------------------------------- 4 c Flour, all purpose 1 ts Salt 1 ts 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Poppy Seed Oatmeal Bread Categories: Breads 999 Servings: 16 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 Tb Baking Powder 1/4 ts Salt 2 ts Poppy Seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Teatime Scones Categories: Breads Cakes 999 Servings: 10 2 c Flour, all purpose 1 Tb Sugar 1/2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 1/3 c Butter, chilled 1 ea Egg 1/2 c Buttermilk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Potato Farls (Irish) Categories: Breads Appetizers Servings: 8 1 1/4 lb Potatoes (3 or 4) 2 Tb Butter, melted 1 c Flour, all purpose 1/2 ts Salt 4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Tomato Beef Categories: Main dish Meats 999 Servings: 4 1/2 lb Flank Steak, thin slices 3 ea Tomatoes 2 ea Green Onions 1 ea Garlic clove (chopped) 2 Tb Oil -------------------------------BEEF MARINADE------------------------------- 1 ts Soy sauce, light 1 1/2 ts Wine 1 1/2 ts Water 1/2 ts Oil 1/2 ts Sesame oil 1/2 ts Cornstarch -----------------------------------SAUCE----------------------------------- 3 Tb Tomato ketchup 1 ts Sugar 1/2 ts Vinegar 1 pn Pepper and salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mandarin Hot and Sour Soup Categories: Soups 999 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 Tb Sliced can button mushrooms 4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped 1 ea Slice cooked ham, shredded** 4 Tb Vinegar 1 ts Chili Oil (optional) 1/4 hite pepper 3/4 ts Salt 1/2 ts Sesame oil 1/2 ts Sugar 1 Tb Soy sauce 2 ea Eggs lightly beaten 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Spicy Szechwan Sauteed Chicken Categories: Main dish Meats 999 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 Tb Wine 1 Tb Soy sauce 3/4 ts Sugar 3/4 ts Sesame oil 1 Tb Hot bean paste or chili sauc 1/3 ts Szechwan pepper (optional) 2 Tb Chicken stock 2-4T 1/2 ts Cornstarch (for thickening) 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pon Pon Chicken Categories: Main dish Meats Poultry 999 Servings: 1 1 ea Boneless Chicken breast 10 ea Bean thread sheets -optional 2 ea Cucumbers, sliced 1/2 Tb Salt ------------------------------DRESSING MIXTURE------------------------------ 1 Tb Sesame seed paste (or oil) 2 1/2 Tb Soy sauce 1 1/2 ts Sugar 1 Tb Vinegar 1 1/2 ts Worchesershire sauce 1/4 ts Garlic juice 1/4 ts Ginger juice 1/2 ts Hot chili sauce (optional) 1 ea Dash black pepper 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Caesar Salad Dressing, Low cal Categories: Salads Appetizers Low-cal 999 Servings: 8 1/3 c Tofu 2 Tb Lemon juice 1 1/2 ts Dijon mustard 1 ea Garlic clove, minced 1 ts Anchovy paste, or anchovy 1/4 ts Salt 2 Tb Parmesan cheese, grated 1 Tb Olive oil 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Brownies, Low cal Categories: Desserts Low-cal 999 Servings: 16 6 oz Chocolate, semisweet 1/2 c Hot water 4 ea Egg whites 1 ts Vanilla 2/3 c Sugar 2/3 c Flour, all-purpose 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Potatoes, Garlic Categories: Vegetables Main dish 9 Servings: 4 4 ea Potatoes 10 ea Garlic cloves, unpeeled 1/4 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Coffee, Expresso or Cappuccino Categories: Beverages 9 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 Extracted from Meal-Master (tm) Database -------------- Title: Topping, Low Fat Whipped Categories: Desserts Low-cal 999 Servings: 1 1/3 c Evaporated Skim Milk 1/2 ts Unfavoured Gelatin 1 Tb Cold water 1 Tb Sugar 1/2 ts Vanilla Extract 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Shortbread Categories: Cookies 999 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 Extracted from Meal-Master (tm) Database -------------- Title: Easy Shortbread Categories: Cookies 999 Servings: 48 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice Flour 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Macaroni Bake, Low cal Categories: Main dish Low-cal 999 Servings: 5 2 c Macaroni, cooked 1 ea Onion, chopped 2 Tb Margarine 1/4 c Flour 2 c Skimmed milk 2 ts Dill weed 2 ts Parsley 1/8 ts Garlic powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Phipps Famous Shortbread Categories: Cookies 999 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 Extracted from Meal-Master (tm) Database -------------- Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers Breads Low-cal 999 Servings: 20 1 ea Bagel 2 ts Soft margarine, melted 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Tomato Brushetta, Lo Cal Categories: Appetizers Breads Low-cal 999 Servings: 4 8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved 1 ts Olive oil 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Onion Dip, Lo Cal Categories: Relishes Sauces 999 Servings: 1 1 c Cottage Cheese, lo fat 1 Tb Lemon juice 1/2 c Plain Yogurt, low fat 1/4 c Green onion, chopped 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Broccoli and Mushroom Dip Categories: Relishes Appetizers Low-cal 999 Servings: 1 2 c Broccoli, chopped 1 Tb Vegetable oil 1 ea Garlic clove 1/2 ea Onion, chopped 1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat 1/4 c Yogurt, low fat plain 1 pn Salt, pepper Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Banana-Brownies, Lo Cal Categories: Cakes Desserts Cookies 999 Servings: 16 1 c Flour, All Purpose 1/3 c Coca, unsweetened 1/4 c Nonfat Dry milk powder 1/4 ts Baking soda 1/4 ts Salt 1 ea Large very ripe banana 1 c Sugar 2 ea Large egg whites 1/4 c Buttermilk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Carrot Cake (Low fat) Categories: Cakes Desserts 99 Servings: 16 2 c Flour, all purpose 2 ts Cinnamon 1 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/4 ts Nutmeg 1 ea Crushed pineapple (8 oz can) 3 Tb Vegetable oil 1 ts Vanilla 3 c Carrots, shredded 3 ea Large egg whites 1 pn Cloves 1 1/2 c Sugar Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Brown Seed Bread Categories: Breads 999 Servings: 1 2 c Flour, all purpose 1 c Whole wheat flour 1 c Natural bran 1 c Quick cooking rolled oats 2 Tb Sesame seeds 2 Tb Poppy seeds 1 Tb Baking powder 1 1/2 ts Baking soda 1 ts Salt 1/4 c Liquid honey 2 c Plain yogurt In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salsa, Low Cal. Categories: Relishes 99 Servings: 1 3 Tb Instant Minced Onion 3 Tb Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Marbled Chocolate Cheesecake (Lo Cal) Categories: Cakes Low-cal 999 Servings: 10 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 Tb Sugar 2 ea Eggs, separated, room temp. 2 ts Vanilla extract 12 oz Low fat cottage cheese 3 Tb Unsweetened cocoa ---------------------------CHOCOLATE CRUMB CRUST--------------------------- 1/2 c Vanilla wafer crumbs 1 Tb Unsweetened cocoa 1 1/2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Homemade Chips, Lo cal, lo fat. Categories: Appetizers Servings: 4 1 ea Unpeeled baking potatoe 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish Main dish 9 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 ts Salt 1/2 ts Pepper 1/2 ts Marjoram 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Dried basil, crushed 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: HOT AND SOUR SOUP Categories: Soups 999 Servings: 8 4 ea Chicken breasts, skind,boned 4 Tb Soy sauce 1 Tb Salad oil 6 c Water 3/4 ts Ground white pepper 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: ANOTHER BEAN SALAD Categories: Salads Vegetables Servings: 10 1 c Sugar 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: HOT POTATO AND BROCCOLI SALAD Categories: Salads 999 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 ts Garlic powder 3/4 ts Salt 1 ts Basil 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: QUICK TOMATO SAUCE Categories: Sauces 999 Servings: 1 1/2 c Chopped onion 1/2 c Chicken bouillon 3 c Chopped tomatoes 1 ts Apple juice concentrate 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Basil 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: RANCH STEW Categories: Main dish Meats 999 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 Tb Whole wheat flour (optional) 1 Tb Worchestershire sauce 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN NAPOLI Categories: Main dish Meats Poultry 999 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 ts Pepper 16 oz Tomatoes, can 1/2 ts Garlic powder 2 ts Chicken boullion powder 1 1/2 c Water 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN RISOTTO Categories: Main dish Poultry 999 Servings: 8 2 ea Zucchini, thinly sliced 2 ea Green onions, sliced 2 c Skinned diced chicken,cooked 1/2 ts Salt 1/2 ts Thyme 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN AND FRESH VEGETABLE PROVENCALE Categories: Main dish Poultry 999 Servings: 4 1 ea Small cauliflower 2 ea Ripe tomatoes, sliced 2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin 2 Tb Chopped fresh parsley, divid 1 Tb Diced leaf basil, divided 1/4 ts Pepper 1 ea Chicken cube bouillon 1/2 c Boiling water 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: EAST INDIAN CHICKEN Categories: Main dish Poultry 999 Servings: 4 1/2 c Chopped Onion 1/2 c Chopped green pepper 1/4 ts Garlic powder 1 ts Vegetable oil 2 c Skin, cooked diced chicken 1/2 ts Salt 1/2 ts Pepper 1 1/2 ts Curry powder 28 oz Whole tomatoes, can 1 Tb Worcestershire sauce 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: ORANGE BAKED CHICKEN Categories: Main dish Poultry 999 Servings: 6 3 ea Chicken breasts, skin, split 1/4 c Minced onion 1/2 ts Paprika 1/2 ts Salt 1/4 ts Rosemary 1/4 ts Pepper 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: CARLA'S TURKEY LOAF Categories: Main dish Poultry 999 Servings: 8 2 lb Ground turkey 1 Tb Worcestershire sauce 2 Tb Hot ketchup 1 ea Medium onion, chopped 1 ts Salt 1/2 ts Pepper 1 ea Celery, finely chopped 1 ts Rosemary 1 ts Thyme 1 ts Basil 1 Tb Chopped parsley 1/2 c Oatmeal Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GARDEN PASTA Categories: Main dish Low-cal 999 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 ts Basil 1/4 ts Garlic powder 1/2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: APPLESAUCE TEA BREAD Categories: Breads 999 Servings: 20 2 1/2 c White flour 2 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: BRAN MUFFINS Categories: Breads 999 Servings: 12 1 c White flour 2 c Bran 1/4 c Cornmeal 1 ts Salt 1 1/4 c Skim milk 1/2 c Molasses 1 ts Baking soda, dissolved in wa 1 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads 999 Servings: 12 1 c Whole wheat flour 1 Tb Baking powder 1/4 ts Salt 1 1/2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: CARROT OR ZUCCHINI MUFFINS Categories: Breads 999 Servings: 24 1 1/2 c Whole-wheat flour 1 ts Salt 1 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts 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 Tb Vinegar 1/2 c Honey 1/4 c Molasses 1/2 c Raisins Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: APPLE CAKE Categories: Cakes Desserts 99 Servings: 8 1/3 c Margarine 2/3 c Sugar 1 c White flour 1 c Whole-wheat flour 1/2 ts Cinnamon 1/2 ts Ground cloves 1/2 ts Nutmeg 1/2 ts Salt 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: MERINGUE TARTS WITH STRAWBERRIES Categories: Desserts 99 Servings: 8 1 c Sugar 1/2 ts Baking powder 1/8 ts Salt 3 ea Egg whites 1 ts Vanilla 1 ts Vinegar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: ROLLED-OAT MACAROONS Categories: Cookies Desserts 99 Servings: 36 2 1/2 Tb Melted butter 1 c Brown sugar, packed 2 ea Eggs, separated 2 1/2 c Rolled oats 2 ts Baking powder 1 ts Vanilla 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: CARROT-OATMEAL COOKIES Categories: Cookies 999 Servings: 48 1/2 c All purpose flour 1/2 c Whole wheat flour 1/4 c Nonfat dry milk powder 1 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/4 ts Ground nutmeg 1/4 ts Ground cinnamon 1/4 c Solid shortening 1/3 c Brown sugar 1/2 c Molasses 1 ea Egg 1 c Shredded carrots 1 ts Vanilla 1 3/4 c Quick cook rolled oats Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SCOTCH APPLE PUDDING Categories: Desserts 99 Servings: 6 4 ea Large apples 1/3 c Sugar 1/8 ts Cinnamon 1/8 ts Salt 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rhubarb-Pecan Muffins Categories: Breads 999 Servings: 12 2 c Flour 3/4 c Sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Chopped pecans 1 ea Egg, large 1/4 c Vegetable oil 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: LEEK AND POTATO GRATIN Categories: Main dish Vegetables Servings: 8 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: KOORMA VEGETABLE CURRY Categories: Vegetables Servings: 6 2 Tb Margarine 1 hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 ts Grated ginger, salt, cumin 1 ts Coriander, dry mustard 1/2 ts Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower 2 ea Large carrots 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING Categories: Desserts 99 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 Tb Margarine, melted 1 Tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon 1 ts Margarine 1 Tb Rum 1 Tb Light brown sugar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: THREE ONION PIE WITH FETA CHEESE Categories: Vegetables Servings: 1 2 Tb Safflower oil 1 ea Large yellow onion, chopped 1 ea Large red onion, quartered 2 Tb Dry white wine 2 ea Large leeks, white, 2 ea Eggs beaten 3 Tb Chop fresh parsley, divided 1 Tb Chop fresh dill, or 1t dry 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE Categories: Cakes Desserts 99 Servings: 1 1 c Buttermilk 1/3 c Safflower oil 2 ea Egg whites 1 ts Vanilla extract 1 c Light brown sugar 1 c Whole wheat pastry flour 1/2 c Cocoa powder 1 ts Baking soda 1 ts Baking powder 1/4 ts Salt 1/2 c Finely chopped hazelnuts Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CORN RELISH Categories: Relishes 99 Servings: 2 1 1/2 c Corn, frozen 1/4 c Minced red onion 1 ea Small red bell pepper, mince 3 Tb Honey 3 Tb Cider vinegar 1/2 ts Dry mustard 1/4 ts Dill seed (optional) 1 ea Salt and pepper Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. Makes two cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SPRING VEGETABLE PIE Categories: Vegetables Cheese/eggs Servings: 6 1 1/2 Tb Olive oil 1 ea Medium carrot, cut length 1 c Chopped cauliflower 3 ea Scallions, minced 1/2 c Thawed frozen peas 2 Tb Minced fresh parsley 4 ea Eggs beaten 2 Tb Low fat milk 4 oz Crumbled feta cheese 1/4 ts Dried thyme 1 ea Pepper, to taste 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: OUR MARMALADE Categories: Fruits 999 Servings: 1 3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe 1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PERFECT APPLE BUTTER Categories: Fruits 999 Servings: 1 6 c Sweet apples, peeled, sliced 1 c Apple cider 1 Tb Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap and process in 10-minute boiling water bath. Makes 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: TRADITIONAL CHUTNEY Categories: Relishes 99 Servings: 1 4 c Ripe mango 1/2 c Lime, seeded and chopped 1 c Yellow onions 1/2 c Grated fresh ginger 3 ea Cloves garlic, minced 3/4 c White raisins 2 c Light brown sugar 1 c Apple cider vinegar 1/4 c Fresh orange juice 1/4 c Fresh lemon juice 1 Tb Whole mustard seed 1 ts Dried red pepper flakes 1 ts Ground cinnamon 1/4 ts Ground cloves Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ONION CHUTNEY Categories: Relishes 99 Servings: 1 6 c Chopped sweet onions 1/2 c Fresh lemon juice 2 ts Whole cumin seed 1 ts Whole mustard seed 1/2 ts Tabasco sauce 1/4 ts Red pepper flakes 2 ts Ground chili pepper 1/4 c Light brown sugar 1 ea Salt to taste Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: FAYE'S ZUCCHINI RELISH Categories: Relishes 99 Servings: 1 6 c Grated zucchini 3 c Grated yellow onions 1 ea Sweet red pepper, grate,seed 3 Tb Coarse salt 1 1/4 c White vinegar 3 c Sugar 1/2 ts Dry mustard 1/2 ts Ground mustard 1/2 ts Ground tumeric 1 ts Celery seed 1/2 ts Fresh ground pepper Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: FRESH TOMATO SAUCE Categories: Sauces 999 Servings: 1 10 c Tomatoes 1 Tb Sugar 1 ts White pepper 1 ts Salt 2 c Fresh basil Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: TOMATO SALSA Categories: Relishes 99 Servings: 1 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 Tb Chopped cilantro or parsley 1/2 ea Juice of lemon 1 ts Ground cumin 1/2 ts Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat Categories: Poultry Main dish 9 Servings: 6 2 Tb All purpose flour 1 Tb Non-fat powdered milk 1 1/4 c Skim milk 1/4 ts Salt 1 ea Pepper to taste 1/2 ts Dried leaf marjoram 1/2 ts Dried leaf thyme 1/2 c Celery, thinly sliced 1/2 c Sliced mushrooms 1 c Chicken broth 1 Tb Chicken broth 3 c Cooked rice 2 1/2 c Cubed cooked chicken 1 Tb Chopped fresh parsley 1/4 c Slivered almonds (optional) Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CATHY'S BAKED CHICKEN Categories: Poultry Main dish Low-cal 999 Servings: 4 2 ea Chicken breasts, halved 1 c Fresh bread crumbs 1/2 ts Onion powder 1/2 ts Garlic powder 1/4 ts Cayenne pepper 1/8 ts Ground ginger 1/3 c Plain low-fat yogurt Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: COQ AU VIN Categories: Poultry Main dish Low-cal 999 Servings: 4 2 ea Boneless chicken breast, hav 4 ts Low fat margarine 1/8 ts Garlic powder 1/8 ts Dried leaf thyme 1/8 ts Lemon pepper 1/2 ts Minced chives 1 Tb Chopped fresh parsley 1 Tb All purpose flour 4 oz Mushrooms, sliced 4 oz Pearl onions 1/4 c White wine Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN AND SWEET POTATOES Categories: Poultry Main dish Low-cal 999 Servings: 6 2 c Mashed, cooked sweet potatoe 2 Tb Brown sugar 1/2 ts Ground cinnamon 1/8 ts Ground nutmeg 1/3 c Skimmed evaporated milk 1/4 c Chicken broth 1/4 c Minced onion 1 ea 8 oz. can water chestnuts* 1 ea 10 oz. cream of chicken soup 1 ea OR white sauce chicken flav 3 c Cubed chicken 3 Tb Water *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN AND VEGETABLE CASSEROLE Categories: Poultry Main dish Low-cal 999 Servings: 4 2 ea Chicken breasts, halved 4 ea Carrots, quartered 1 c Pearl onions 2 ea Celery stalks, large pieces 2 ea Potatoes, peeled, quartered 1/4 c Chicken broth 1 ea 10oz can cream of mushroom s 1/2 c Skim milk 1/4 ts Dried leaf thyme 1/8 ts Ground sage 1 ea Bay leaf Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: AUDREY'S ORIENTAL CHICKEN Categories: Poultry Main dish 9 Servings: 4 1/4 c Firmly packed brown sugar 2 Tb Cornstarch 1/4 c Vinegar 1 Tb Soy sauce 1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper 1 c Thin onion rings 1 Tb Oil 2 ea Boneless chicken breasts* *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CURRIED CHICKEN Categories: Poultry Main dish Low-cal 999 Servings: 6 3 ea Chicken breasts, halved 3 Tb All purpose flour 1 1/2 c Sliced onion 1 Tb Water 1 ea Apple, peeled, chopped 1/4 ts Curry powder 1/8 ts Ground ginger 1/8 ts Ground tumeric 1/2 ts Salt 1/8 ts Pepper 1 c Chicken broth 1/3 c Raisins Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SO EASY FISH Categories: Seafood Main dish Low-cal 999 Servings: 2 2 ea Fillets white fish, 8 oz 1/2 ts Oil 1/4 c Fresh bread crumbs 1 ts Grated parmesan cheese 1/8 ts Garlic powder 1/8 ts Lemon pepper Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CRISPY BAKED FISH & HERBS Categories: Seafood Main dish Low-cal 999 Servings: 4 4 ea Fillets white fish, 1 lb 1 ea Egg white 1 Tb Water 1/2 c Cornflake crumbs 1/8 ts Lemon pepper 2 ts Chopped fresh parsley 1 ts Low fat margarine, melted Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: EGGPLANT MOZZARELLA Categories: Vegetables Main dish Low-cal 999 Servings: 9 1/2 c Chopped green onion 1/2 c Sliced mushrooms 1/4 c Water 2 c Spaghetti sauce 1/2 ts Salt 1 ea Small eggplant. peeled, slic 1 ea Egg white, slightly beaten 1 Tb Water 1/2 c All purpose flour 1 ts Olive oil 1 c Low fat cottage cheese 1 c Shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: RED CABBAGE II Categories: Vegetables Servings: 6 1 ts Oil 1/2 c Finely chopped onion 4 c Coarse shredded red cabbage 1 c Chopped peeled apple 2 ea Whole cloves 1/2 ea Bay leaf 1 Tb Sugar 1 1/2 Tb White vinegar In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GINGERED CARROTS Categories: Vegetables Servings: 6 6 ea Medium carrots, 1" pieces 1 Tb Sugar 1 ts Cornstarch 1/8 ts Ground nutmeg 1/4 ts Ground ginger 1/4 c Orange juice 1 ts Low fat margarine Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ZIPPY CAULIFLOWER Categories: Vegetables Servings: 6 3 c Cauliflower 1/2 ts Low fat margarine 1 Tb All purpose flour 1/8 ts Red (cayenne) pepper 1/4 ts Salt 1/8 ts Pepper 3/4 c Skim milk 1/2 c Shredded low fat cheddar ch 2 Tb Chopped green chilies 1/4 c Fresh bread crumbs Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: POTATO CAKES Categories: Vegetables Appetizers Servings: 6 2 c Mashed potatoes 1 ea Egg white, slightly beaten 2 Tb Chopped onion 2 Tb All purpose flour 1/8 ts Salt 1 ea Pepper to taste 1 ts Oil In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SCALLOPED POTATOES Categories: Vegetables Servings: 6 2 lb Potatoes, peeled, sliced 1/3 c Chopped onion 3 Tb All purpose flour 1/2 ts Salt 1/4 ts Pepper 1 Tb Low fat margarine 3 c Skimmed milk, heated Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE Categories: Vegetables Servings: 10 6 ea Large sweet potatoes 1 c Sugar 1/2 c Lightly packed brown sugar 1/4 ts Ground ginger 2 Tb Cornstarch 1 c Unsweetened pineapple juice 1 ts Lemon juice 1 Tb Low fat margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: OVEN FRENCH FRIES Categories: Vegetables Servings: 4 6 ea Medium potatoes 2 Tb Oil 1 ea 1 oz. Good Seasons Italian * 1 Tb Chopped fresh parsley *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ZUCCHINI & TOMATO CASSEROLE Categories: Vegetables Servings: 6 4 ea Zucchini, cubed 1 ea Pepper to taste 1 Tb Snipped chives 1 ts Low fat margarine 2 ea Large tomatoes, sliced 1 ts Dried leaf basil 1/2 c Shredded low fat cheddar Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: DUTCH APPLE CAKE Categories: Cakes Desserts 99 Low-cal Servings: 6 1 c All purpose flour 5 Tb Sugar 1 ts Baking powder 2 Tb Low fat margarine 2 ea Egg whites, slightly beaten 1/4 c Skim milk 1/2 ts Vanilla extract 4 c Sliced peeled apples 1 ts Ground cinnamon Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BEST OATMEAL COOKIES Categories: Cookies 999 Servings: 55 3/4 c Low ft margarine, room temp 1 c White sugar 1/2 c Packed brown sugar 2 ea Egg whites, slightly beaten 1 1/2 c All purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1/4 ts Ground nutmeg 1 1/2 c Oats, uncooked 1 c Raisins 1 ts Vanilla In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: TZATZIKI Categories: Sauces Appetizers Servings: 10 4 c Yogurt, unflavoured 4 ea Cloves garlic, crushed 2 Tb Olive oil 1/2 ts Dried dillweed 1 ea Salt, pepper Place a piece of cheesecloth in a colander and pour in the yogurt. Drain for several hours. Place grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients, chill. Drizzle additional olive oil on top. Serve as a dip for vegetables, or a spread for bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: AVGOLEMONO SOUP (LEMON) Categories: Soups 999 Servings: 10 2 c Milk 2 Tb Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 c Fresh lemon juice 1 ea Grated lemon peel (optional) 1 ea Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GARLIC SAUCE Categories: Sauces Appetizers Servings: 1 1 ea Large head of garlic 10 ea Slices white bread 1 c Olive oil 1/2 c White vinegar 1 Tb Lemon juice 3 Tb Water Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PASTA WITH GARLIC AND EGGS Categories: Main dish Cheese/eggs Servings: 4 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 c Olive oil 4 ea Cloves of garlic 2 Tb Parmesan cheese 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SAMBUCA ROMANA JAM Categories: Fruits 999 Servings: 1 5 c Crushed, fresh blueberries 1 ts Grated lemon rind 1/2 c Water 1/2 c Sambuca Romana 2 1/2 c Sugar 1 ea Box light fruit pectin 10 ea Coffee beans per jar Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GRAND MARNIER MARMALADE Categories: Fruits 999 Servings: 1 2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop 7 c Water 1 ts Grated fresh lemon rind 3/4 c Grand Marnier 1 ea Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: APPLE BRANDY BUTTER Categories: Fruits 999 Servings: 1 6 c Fresh unsweetened applesauce 1/2 c Calvados 1 c Sugar 1/2 c Orange blossom honey 1 Tb Ground cinnamon 1/4 ts Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PERFECT APPLE BUTTER Categories: Fruits 999 Servings: 1 6 c Sweet apples, peel and slice 1 c Apple cider 1 Tb Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4 1/2 pint jars. From: Gourmet Preserves, Judith Choate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Lamb Chops Categories: Main dish Meats Bar-b-q Servings: 4 1 c Red Current Jelly 1 c Poupon Mustard 1 ea Rack of Lamb 1 c White wine 1/2 c Butter 1/2 c Shallots (minced) 2 Tb Rosemary (crushed) Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Resturant) Categories: Bar-b-q Main dish Meats Servings: 8 8 lb Prime Rib Roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Bar-B-Q Pork Tenderloin Categories: Bar-b-q Main dish Meats Oriental Servings: 8 8 lb Pork Tenderloin (boneless) 1 1/3 c Soy Sauce 2/3 c Oriental Toasted Sesame Oil 4 ea Minced garlic cloves (large) 1 Tb Ground Ginger (fresh) 1 Tb MSG (if desired) 19 oz Bottled Bar-B-Q Sauce Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spareribs with Mustard Sauce Categories: Bar-b-q Creole/caju Main dish Meats Servings: 8 10 lb Spareribs 1 c Salt 1 c Cummin 1 c Black Pepper 1/3 c Cayenne Pepper 1/3 c Minced Garlic 1 c Brown Sugar 1/3 c Ground Horseradish 1/3 c Yellow Mustard 1/4 c White Wine 1 c Honey Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pork Tenderloin with Hawiian Sauce Categories: Bar-b-q Main dish Meats Servings: 8 6 lb Pork Tenderloin 2 qt Reduced Pork Broth 1 c Brown Mustard 1 c Yellow Mustard 1/3 c Horseradish 1/3 c Ketchup 1/3 c Brown Sugar 4 ea Cloves Minced Garlic (large) 1/3 c Salt 1/3 c Cummin 1/3 c Black Pepper 16 ea Small Red Potatoes 4 ea Carrots (stripped) 1 cn Pineapple Rings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Seafood Kabobs Categories: Appetizers Bar-b-q Seafood Meats Servings: 4 1 lb Large Shrimp (deveined) 1 lb Freah Sea Scallops 1 lb Large Mushrooms 17 oz Bottled Bar-B-Q Sauce 1/4 c Honey 4 Tb Stone Ground Dijion Mustard 8 ea Wooden Skewers 2 lb Fresh Fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Unusual Chinese Grilled Shortribs Categories: Bar-b-q Main dish Meats Oriental Win Servings: 4 4 ea Large, Meaty Shortribs 1/3 c Oriental Toasted Sesame Oil 4 1/2 Tb Peanut Butter 4 Tb Brown Sugar 2 1/4 Tb Curry Powder 3/4 c Soy Sauce 1/2 Tb Black Pepper (fresh cracked) 1/2 c Rice Sherry Wine 1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced) 10 ea Green Onions Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cajun Pork Roast Categories: Bar-b-q Creole/caju Main dish Meats Servings: 12 10 lb Boneless Boston Pork Roast 1 c Chopped Onion 3/4 c Choppped Garlic 1/2 c Tiger Sauce 1 ts Chopped Parsley 1/2 c Worcestershire Sauce 2 Tb Steak Sauce (Lea & Perrins) 2 1/2 Tb Dry Mustard 1 x Seasoned Salt (Dry Rub) 6 oz Tomato Paste 3 Tb Brown Sugar MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Beans Categories: Bar-b-q Vegetables Servings: 4 2 cn Pork & Beans (16 oz cans) 1/3 c Bottled Bar-B-Que Sauce 1/4 c Brown Sugar 1/4 c Golden Rasins 1/3 c Tart (Granny Smith) Apples 1/2 c Chopped Onion 8 ea Bacon Strips Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Onion Rings Categories: Appetizers Bar-b-q Vegetables Servings: 8 8 ea Large Onions 1 1/2 c All Purpose Flour 4 Tb Corn Meal 4 Tb Onion Powder 2 ts Salt 1 1/2 c Milk 1 ea Large Egg 1/2 c Water 1 Tb Orange Food Color Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spiced Chocolate Applesauce Cake Categories: Chocolate Fruits Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 ts Baking Soda 1 ts Cinnamon; Ground 1 ts Salt 3/4 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 1 ts Vanilla 1 c Applesauce 1 c Buttermilk 1/3 c ;Boiling Water --------------------------CHOCOLATE FLUFF FROSTING-------------------------- 2 oz Unsweetened Chocolate 1/2 c Confectioners' Sugar; Sifted 1/4 c Butter Or Margarine;Softened 1 ts Vanilla 2 ea Egg Whites; Large 1 c Confectioners' Sugar; Sifted Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: West Haven Chocolate Cake Categories: Chocolate Cakes Fruits Desserts Servings: 16 8 oz Dates; Pitted, Chopped 1 ts Baking Soda 1 c ;Boiling Water 1 3/4 c Flour; Unbleached, Sifted 2 Tb Cocoa; Baking 1/2 ts Salt 1 c Shortening; Vegetable 1 c Sugar 2 ea Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 c Walnuts; Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Victory Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 1/4 ts Baking Soda 3/4 ts Salt 3/4 c Shortening; Vegetable 1/3 c Sugar 1 1/2 c Corn Syrup; Dark 3 ea Eggs; Large, Separated 1 1/2 ts Vanilla Extract 1 c Coffee; Cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Whole Wheat Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1 1/2 c Sugar 1 c Flour; Unbleached, Sifted 3/4 c Whole Wheat Flour; Stirred 2 ts Baking Soda 1 ts Salt 1 c Butter Or Regular Margarine 1 c ;Water 1/4 c Cocoa; Baking 2 ea Eggs; Large, Beaten 1/2 c Sour Cream -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 6 ts Milk 1/4 c Cocoa; Baking 1 lb Confectioners Sugar; (1 Box) 1 ts Vanilla Extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mayonnaise Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 3 c Flour; Unbleached, Sifted 1/3 c Cocoa; Baking 3 ts Baking Soda 1/2 ts Salt 1 1/2 c Mayonnaise Or Salad Dressing 1 1/2 c Sugar 1 1/2 c ;Cold Water 1 1/2 ts Vanilla Extract -------------------------FLUFFY CHOCOLATE FROSTING------------------------- 1 c Brown Sugar; Packed 3 Tb Half And Half Or Light Cream 3 Tb Butter Or Regular Margarine 1/3 c Chocolate Chips; Semisweet 1/2 ts Vanilla Extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Black Magic Cake Categories: Chocolate Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 2 c Sugar 3/4 c Cocoa; Baking 2 ts Baking Soda 1 ts Baking Powder 1 ts Salt 2 ea Eggs; Large 1/2 c Vegetable Oil 1 c Coffee; Black, Strong 1 c Buttermilk 1 ts Vanilla Extract --------------------------HUNDRED DOLLAR FROSTING-------------------------- 1/4 c Butter Or Regular Margarine 3 oz Semisweet Chocolate;3 blocks 1 ea Egg; Large 2 c Confectioners' Sugar 1 Tb Vanilla 1 Tb Lemon Juice 1 c Walnuts; Chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zucchini Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/4 c Cocoa; Baking 1 ts Baking Soda 1 ts Salt 1/2 c Butter Or Regular Margarine 1/2 c Vegetable Oil 1 3/4 c Sugar 2 ea Eggs; Large 1 ts Vanilla Extract 1/2 c Buttermilk 2 c Zucchini; Unpeeled, Grated 6 oz Semisweet Chocolate Chips 3/4 c Walnuts; Chopped Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Beet Chocolate Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 1 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Sugar 3 ea Eggs; Large 1 c Vegetable Oil 1 1/2 c Beets; Pureed 2 oz Unsweetened Chocolate; * 1 ts Vanilla Extract 1 x Confectioners' Sugar; Sifted * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Sauerkraut Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 2 1/4 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 1 ts Baking Powder 1 ts Baking Soda 1/4 ts Salt 2/3 c Butter Or Regular Margarine 1 1/2 c Sugar 3 ea Eggs; Large 1 ts Vanilla 1 c ; Water 2/3 c Sauerkaraut; * -------------------------CREAMY CHOCOLATE FROSTING------------------------- 1 oz Semisweet Chocolate 3 oz Cream Cheese; Softened 1 Tb Milk 1 c Confectioners' Sugar 1/8 ts Salt 1/2 ts Vanilla extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Chocolate Layer Cake Categories: Chocolate Cakes Desserts Servings: 12 2 c Flour; Unbleached, Sifted 2 c Sugar 1 1/4 ts Baking Soda 1/2 ts Baking Powder 1 ts Salt 1/4 c Vegetable Shorteneing 3/4 c Sour Cream 1 ts Vanilla Extract 2 ea Eggs; Large 1 c ;Water 4 oz Baking Chocolate ----------------------------------FROSTING---------------------------------- 1/3 c Butter Or Regular Margarine 3 c Confectioners' sugar 1/2 c Sour Cream 3 oz Baking Chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old World Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 1/2 c Cake Flour; Sifted 1 1/4 c Sugar 1/3 c Cocoa; Baking 1 Tb Instant Coffee 1 1/3 ts Baking Soda 3/4 ts Salt 2/3 c Vegetable Shortening 1 c Buttermilk 1 ts Vanilla Extract 2 ea Eggs; Large --------------------------SWEETENED WHIPPED CREAM-------------------------- 1 c Heavy Whipping Cream 2 Tb Sugar 1 ts Vanilla Extract Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Egyptian Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 3/4 c Flour; Unbleached, Sifted 2 ts Baking Powder 1 ts Cinnamon; Ground 1/8 ts Cloves; Ground 4 oz Semisweet Chocolate 1/2 c ; Brewed Strong Coffee 1/2 c Butter Or Regular Margarine 1 c Sugar 2 ea Eggs; Large 1 ts Vanilla Extract 1/2 c Milk ---------------------------CINNAMON WHIPPED CREAM--------------------------- 2 c Heavy Whipping Cream 1/4 c Sugar 2 ts Vanilla Extract 1/2 ts Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mile-High Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1/2 c Cocoa; Baking 1/2 c ;Hot Water 2 ts Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 2 ts Vanilla Extract 2 1/2 c Flour; Unbleached, Sifted 1 c Buttermilk -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar; Sifted 1 ea Egg White; Large 1 ts Vanilla Extract 1 ts Lemon Juice 3 Tb Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cream Cheese Chocolate Cake Categories: Chocolate Cheese/eggs Cakes Desserts Servings: 12 2 c Cake Flour; Sifted 1 1/2 ts Baking Soda 1 ts Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 ts Vanilla Extract 6 c Confectioners' Sugar; Sifted 1/4 c ;Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 ea Eggs; Large 3/4 c Milk 1 Tb Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Vinegar Cake Categories: Chocolate Cakes Desserts Servings: 9 1 1/2 c Flour; Unbleached, Sifted 1 c Sugar 3 Tb Cocoa; Baking 1 ts Baking Soda 1/2 ts Salt 1 ts Vanilla Extract 1 Tb Vinegar 5 Tb Butter Or Regular Margarine 1 c ;Water --------------------------MOCHA CHOCOLATE FROSTING-------------------------- 1 3/4 c Confectioners' Sugar 3 Tb Cocoa; Baking 3 Tb Butter Or Regular Margarine 3 Tb Coffee; Brewed, Hot 1/2 ts Vanilla Extract Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Sauce Piquant Categories: Cajun Main dish Poultry Servings: 30 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 Tb Lea & Perrins 8 Tb Louisiana hot sauce 1 ts Dried mint, crushed 6 Tb Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Liver in Mustard Sauce Categories: Cajun Main dish Meats Servings: 4 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 c Shallots, chopped 1 c Dry white wine 1 Tb Creole or poupon mustard Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Ribs Categories: Cajun Main dish Meats Servings: 4 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 ts Chili powder 1 ts Salt 2 x Dashes Tabasco sauce 2 c Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecued Pork Chops Categories: Cajun Main dish Meats Servings: 8 1/2 c Water 1/4 c Vinegar 2 Tb Dry mustard 3 Tb Brown sugar 4 Tb Chili sauce 8 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Blackened (Cajun) Arctic Char Categories: Cajun Main dish Fish Servings: 4 1 ea Arctic char - 1 kg(4.5 lbs) 6 Tb Butter 2 ea Lemons, cut into wedges 1 Tb Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jim Echols' Cajun Spice Categories: Cajun Sauces Servings: 6 1 Tb Paprika 1 ts Salt 1 ts Onion powder 1 ts Cayenne powder 1 ts Garlic powder 1 ts Crushed chilies 1 ts Ginger powder 3/4 ts White pepper 3/4 ts Black pepper 1/2 ts Thyme 1/2 ts Oregano Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Newburg Categories: Cajun Main dish Fish Servings: 8 2 Tb Butter 2 Tb Flour 1 c Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 c Cream 1 ea Small onion 1/4 ts Salt 1/4 ts Pepper 2 Tb Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 ts Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Maque Choux Categories: Cajun Main dish Poultry Servings: 4 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 ts Salt 1 ts Sugar 1 x Black pepper 2 Tb Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Yeola's Bread Pudding Categories: Cajun Desserts Servings: 6 10 ea Slices stale bread 3 ea Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 cn (16 oz) fruit cocktail/juice 1 cn Pet milk (12 oz) 1 c Water 2 Tb Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bread Pudding with Whiskey Sauce Categories: Cajun Desserts Servings: 8 -------------------------------BREAD PUDDING------------------------------- 4 ea Slices stale bread 4 Tb Sugar 3 1/2 c Milk 4 ea Eggs, separatged 1 Tb Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) -------------------------------WHISKEY SAUCE------------------------------- 1/2 c Sugar 1/4 c Water 1/4 ea Block butter 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Beans and Rice Categories: Cajun Main dish Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 ts Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Boiled Crabs Categories: Cajun Main dish Fish Servings: 4 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 c Salt 1/2 c Ground red pepper 1/2 c Ground white pepper 1/2 c Ground black pepper 12 ea Live blue crabs Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mayonnaise Categories: Cajun Sauces Servings: 2 2 ea Egg yolks 1 ts Salt 1 ea Garlic clove, minced 1/2 c Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 c High-grade vegetable oil Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Smothered Round Steak Categories: Cajun Main dish Meats Servings: 4 2 lb Round steak 2 ts Salt 1/2 ts Ground black pepper 1 ts Ground red pepper 1 ts Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Patout's Boiled Crawfish Categories: Cajun Main dish Fish Servings: 8 --------------------------------FOR THE BOIL-------------------------------- 40 lb Live crawfish 1 c Salt 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------------------------------SPRINKLE---------------------------------- 1/2 c Ground white pepper 1/2 c Ground red pepper 1/2 c Ground black pepper 2 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Boiled Crawfish -- Justin Wilson Categories: Cajun Main dish Fish Servings: 10 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Patout's Hot Crab Dip Categories: Cajun Appetizers Servings: 1 1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 c Green onions, chopped 1/2 c Parsley, chopped 1 ts Dried basil 1 ts Dried thyme 2 ts Salt 2 ts Ground black pepper 1 ts Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crawfish Chili Categories: Cajun Main dish Meats Fish Servings: 16 2 lb Lean ground beef 2 lb Crawfish tails 1 ts Garlic, chopped fine 2 ts Salt 1 Tb Soy sauce 1 ts Cayenne pepper 1 ts Dried mint 1 Tb Dried parsley 3 Tb Chili powder 1 cn (8 oz) tomato sauce 1 c Dry white wine 1 x Water 1 ts Lemon or lime juice 1 c Chopped onions 1 x Bacon drippings Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Creole Categories: Cajun Main dish Fish Servings: 6 2 lb Fresh shrimp, heads off 1 qt Water 1/2 c Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 ts Salt 1 ts Ground red pepper 1/2 ts Ground black pepper 1/2 ts Ground white pepper 1 Tb Fresh thyme or 2 t dried 1 Tb Fresh basil or 2 t dried 1 1/2 ts Sugar 5 ea Bay leaves 1 c Green onions, chopped 1 c Parsley, chopped Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Blackened Redfish Categories: Cajun Main dish Fish Servings: 6 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------------------------------SEASONING MIX------------------------------- 1 Tb Sweet paprika 2 1/2 ts Salt 1 ts Onion powder 1 ts Garlic powder 1 ts Ground cayenne pepper 3/4 ts Ground white pepper 3/4 ts Ground black pepper 1/2 ts Dried thyme leaves 1/2 ts Dried oregano leaves NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chicken Wings Categories: Cajun Appetizers Poultry Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Pork Chops Categories: Cajun Main dish Meats Servings: 6 2 ea Med. apples coarsely chopped 7 Tb Unsalted butter 3 Tb Light brown sugar 1 ts Vanilla extract 1/2 ts Ground nutmeg -------------------------------SEASONING MIX------------------------------- 1 Tb Salt 1 ts Onion powder 1 ts Ground cayenne pepper 3/4 ts Garlic powder 1/2 ts White pepper 1/2 ts Dry mustard 1/2 ts Rubbed sage 1/2 ts Ground cumin 1/2 ts Black pepper 1/2 ts Dried thyme leaves ---------------------------PORK CHOP INGREDIENTS--------------------------- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 c Chopped onions 1 c Chopped green bell peppers 2 ts Minced garlic 1 cn (4 oz) diced green chilies 1 c Pork or chicken stock 1/2 c Very fine bread crumbs 1/2 c Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice, Apple and Raisin Dressing Categories: Cajun Main dish Servings: 8 -------------------------------SEASONING MIX------------------------------- 2 ts Salt 1 1/2 ts White pepper 1 ts Garlic powder 1 ts Dry mustard 1 ts Ground cayenne pepper 1/2 ts Black pepper ------------------------------RICE INGREDIENTS------------------------------ 1/4 c Vegetable oil 1 c Chopped onions 1 c Chopped green bell peppers 1/2 c Pecan halves, dry roasted 1/2 c Raisins 4 Tb Unsalted butter 1 1/2 c Uncooked rice (converted) 3 c Pork, beef or chicken stock 2 c Chopped unpeeled apples Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gingersnap gravy Categories: Cajun Sauces Servings: 6 -------------------------------SEASONING MIX------------------------------- 1 ts Black pepper 1/2 ts Salt 1/2 ts White pepper 1/2 ts Ground ginger 1/2 ts Dried thyme leaves 1/4 ts Rubbed sage 1/4 ts Ground cayenne pepper 1/8 ts Ground cumin ------------------------------MAIN INGREDIENTS------------------------------ 2 Tb Chicken, pork, or beef fat 2 Tb Unsalted butter 3/4 c Finely chopped onions 1/2 c Finely chopped celery 1/2 ts Minced garlic 6 c Basic chicken stock 1 c Pan drippings from chicken 8 ea Gingersnap cookies 1 ts Light brown sugar, to taste 1 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Big Mamou on Pasta Categories: Cajun Main dish Servings: 6 -----------------------------------PASTA----------------------------------- 6 qt Hot water 1/4 c Vegetable oil 3 Tb Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------------------------------SEASONING MIX------------------------------- 2 ts Dried thyme leaves 1 1/4 ts Ground cayenne pepper 1 ts White pepper 3/4 ts Black pepper 1/2 ts Dried sweet basil leaves -----------------------------------SAUCE----------------------------------- 1 lb Unsalted butter plus 4 Tb Unsalted butter 1 c Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 ts Minced garlic 3 1/4 c RICH chicken stock (see note 2 Tb Worcestershire sauce 1 Tb Tabasco sauce + 1 teaspoon 2 cn Tomato sauce (16 oz) 2 Tb Sugar 2 c Green onions,chopped vy fine ---------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 Tb Salt 1 1/2 ts White pepper 1 1/2 ts Garlic powder 1 1/4 ts Ground cayenne pepper 1 ts Black pepper 1 ts Cumin (optional) 1/2 ts Dried sweet basil leaves 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecue Sauce Categories: Cajun Sauces Servings: 5 -------------------------------SEASONING MIX------------------------------- 1 1/2 ts Black pepper 1 ts Salt 1 ts Onion powder 1 ts Garlic powder 1/2 ts White pepper 1/2 ts Ground cayenne pepper ------------------------------MAIN INGREDIENTS------------------------------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 Tb Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 Tb Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 Tb Minced garlic 1 ts Tabasco sauce 4 Tb Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Louisiana Roast Beef Categories: Cajun Main dish Meats Servings: 6 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 Tb Unsalted butter 1 ts Salt 1 ts White pepper 3/4 ts Black pepper 3/4 ts Minced garlic 1/2 ts Dry mustard 1/2 ts Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cajun Prime Rib Categories: Cajun Main dish Meats Servings: 6 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 ea Onions, thinly sliced --------------------------SEASONING MIX (OPTIONAL-------------------------- 1 Tb Plus 1 tsp, salt 1 Tb Plus 2 tsp, white pepper 1 Tb Plus 2 tsp, fennel seeds 1 Tb Plus 3/4 tsp, black pepper 2 1/2 ts Dry mustard 2 1/2 ts Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stroganoff Sandwich Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 6 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 1 1/2 c Cheddar, Md. Sharp, Grated 1 c Sour Cream 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * 2 tb Onion; Grated 1 tb Worcestershire Sauce * Seed and chop 1 medium Green Bell Pepper. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Open-Faced Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetable Servings: 6 16 oz Cream Cheese; 2 Pks 1/2 c Ginger Ale 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices 2 tb Onion; Grated 2 tb Worcestershire Sauce * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese Fish Main dish Sandwiches Servings: 4 1 lb Salmon; 1 Cn 10 oz Cheddar; Md, * 1/4 c Mayonnaise 1 tb Onion; Grated 1 tb Lemon Juice * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab Burgers Categories: Cheese Eggs Main dish Sandwiches Seafoo Servings: 4 2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat 1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deviled Ham Muffins Categories: Cheese Fruits Main dish Meats Sandwiche Servings: 12 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 ts Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese Eggs Sandwiches Vegetables Servings: 6 1 1/2 c Mushrooms; Fresh, Chopped 1 ea Egg; Lg, Beaten 1 ts Oregano 1 c Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley 2 tb Butter; Melted Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese Eggs Main dish Sandwiches Vegetable Servings: 8 8 ea Eggs; Lg,HardCooked, Chopped 2 c Cheddar; Sharp, Shredded 1 c Green Bell Pepper; Chopped 2/3 c Milk; Evaporated 1 1/2 ts Salt 1/4 ts Pepper 3 ea Sandwich Buns Or Rolls; * 3 tb Onion; Grated 3 tb Mustard; Prepared * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Cheddar Toast Categories: Breads Cheese Eggs Main dish Servings: 6 1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 ts Nutmeg 1/4 ts White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: French Toast Cheddar Sandwiches Categories: Breads Cheese Eggs Main dish Sandwiche Servings: 4 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 ts Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Stuffed Franks In Buns Categories: Cheese Main dish Meats Sandwiches Servings: 6 12 ea Frankfurters; Deli Style 1/2 c Sweet Pickle Relish 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted 1 tb Mustard; Prepared Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Mustard; Prepared 1/4 ts Marjoram 1/8 ts Oregano 1/8 ts Salt 4 ea Sandwich Buns 1 x Butter 2 tb Mayonnaise 1 pn Pepper; To Taste Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Spread Categories: Cheese Appetizers Sandwiches Servings: 4 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 ts Worcestershire Sauce 1/4 ts Garlic Powder 1/2 ts Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Rolls Categories: Breads Cheese Main dish Sandwiches Vegetable Servings: 6 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BBQ Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetable 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 Extracted from Meal-Master (tm) Database -------------- Title: Savory Cheddar Sandwiches Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 6 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 1/2 c Cream; Regular 1/4 ts Salt 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened 2 tb Butter 1 tb Onion; Chopped 1 tb Flour; Unbleached 2 dr Tobasco Sauce 2 tb Lemon Juice 1 tb Pimento; Chopped 1 tb Stuffed Olives; Chopped 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 Extracted from Meal-Master (tm) Database -------------- Title: Poppin' Fresh Barbe Cups Categories: Breads Cheese Main dish Meats Sandwiche Servings: 6 3/4 lb Ground Beef; Lean 12 ea Biscuits; * 1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded 1 tb Onion; Minced 2 tb Brown Sugar * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** 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 Extracted from Meal-Master (tm) Database -------------- 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 1/4 ts Oregano Leaves; Crushed 1/4 ts Basil Leaves; Crushed 1/4 ts Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices 2 tb Green Chiles; Chopped * 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Mustard; Dry 1 1/4 ts Salt 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Bacon Treat Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 2 4 oz Cheddar; Sharp, Shredded, 1C 1/2 ts Lemon Juice; Fresh 1/2 ts Worcestershire Sauce 1/8 ts Paprika 1/8 ts Garlic Powder 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices 1 ds Pepper 2 tb Dairy Sour Cream * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: No-Bread Sandwiches Categories: Cheese Eggs Main dish Sandwiches Vegetable 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Crackers Categories: Breads Crackers Cheese Servings: 6 1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted 1/2 ts Salt 1 ts Baking Powder 2 c Cheddar; Extra Sharp, * 1 ds Cayenne Pepper * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar-Olive Bread Categories: Breads Cheese Vegetable Servings: 6 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Pancakes Categories: Cheese Quickbread Servings: 6 8 oz Cheddar; Md, Grated 3/4 c Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 1 ts Unbleached Flour 3/4 ts Salt 1 1/2 ts Thyme 1/2 ts Mustard; Dry 2 tb Unbleached Flour; PLUS 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Fans Categories: Breads Cheese Quickbreads Servings: 4 5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 ts Salt 1/2 c Butter Or Shortening 1/2 c Milk 1 x Butter; Softened 1 x Butter; Melted 1 tb Baking Powder Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Little Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts 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 rk, 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Pinwheels Categories: Breads Cheese Quickbreads Servings: 6 2 c Unbleached Flour; Sifted 1/2 ts Salt 1/4 c Butter 2/3 c Milk 1 c Cheddar; Extra Sharp, Grated 1 tb Baking Powder Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Bread Ring Categories: Cheese Breads Yeast bread Servings: 4 2 3/4 c Bread Flour 1 pk Active Dry Yeast; OR 3/4 ts Salt 1 c Milk 1 1/2 c Cheddar; Sharp, Shredded 1 x Butter 2 tb Sugar; Granulated 1 tb Active Dry Yeast; Bulk 2 tb Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Sugar 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 ts Salt 10 oz Cheddar; Sharp, Shredded 1 c Milk 1/4 c Butter, Melted 1 ea Egg; Lg, Beaten 1 tb Baking Powder 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Soda 1 ts Baking Powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Quick Cheddar Bread Categories: Breads Cheese Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 ts Baking Powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheesy Corn Bread Categories: Breads Cheese Quickbreads Servings: 6 1 c Unbleached Flour 1 c Corn Meal; White Or Yellow 1 ts Salt 1/4 ts Mustard; Dry 2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 c Milk 1/4 c Vegetable Oil 2 tb Sugar 1 tb Baking Powder 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Squares Categories: Breads Cheese Quickbreads Vegetables Servings: 6 2 c Unbleached Flour 1 ts Salt 1/3 c Butter 1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped 2/3 c Milk 1 tb Baking Powder 2 tb Pimento; Chopped Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Date Nut Loaf Categories: Breads Cheese Fruits Quickbreads Servings: 4 8 oz Dates; Finely Chopped 3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 ts Salt 1 ts Baking Soda 1/2 c Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped 2 tb Butter Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 ts Cinnamon; Ground 1/4 ts Salt 1 c Water 4 c Apples; Peeled,Cored, Sliced ----------------------------------TOPPING---------------------------------- 1 x Heavy Cream; Whipped 3 tb Cornstarch 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Soda 1 ts Salt 1 ts Cinnamon; Ground 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese Fruits Desserts Servings: 6 1 qt Peaches; Sliced 3/4 c Sugar 1/4 ts Salt 1 ts Almond Extract ------------------------------CHEDDAR BISCUITS------------------------------ 1 c Biscuit Mix; Bisquick 1/2 c Cheddar; Md, Grated 1/3 c Milk 1 tb Cornstarch 1 tb Lemon Juice 1 1/2 tb Butter 1/2 tb Butter; Melted 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Apple Cobbler Categories: Cheese Desserts Fruits Servings: 6 1 c Sugar 1/4 c Unbleached Flour 1/4 ts Cinnamon; Ground 6 c Apple Slices; * ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/4 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 c Butter; Melted 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Pear Cobbler Categories: Cheese Desserts Fruits Servings: 8 2 lb Pear Halves; 2 Cns 1/4 ts Cinnamon; Ground ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/3 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 6 oz Cheddar; Sharp Shredded 1/3 c Butter; Melted 1/4 c Milk 1 tb Sugar 2 tb Cornstarch 1 tb Lemon Juice Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Cheddar Cookies Categories: Cheese Cookies Fruits Servings: 6 1/2 c Butter 1/2 c Sugar 1 ea Egg; Lg 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Cinnamon; Ground 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cinnamon; Ground ----------------------------------FILLING---------------------------------- 1 1/2 lb Cooking Apples; * 6 oz Cheddar;Md, Shredded,1 1/2 C 4 ts Unbleached Flour 1/4 ts Nutmeg; Ground 5 tb Butter 1 tb Lemon Juice; Fresh * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Turnovers Categories: Cheese Fruits Pies Servings: 6 2 1/4 c Unbleached Flour 1/4 ts Salt 2/3 c Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 c Brown Sugar; Firmly Packed 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cornstarch 1/8 ts Salt 1/2 c Orange Juice 3/4 c Cheddar; Sharp, Shredded 1 tb Lemon Juice 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 ts Cinnamon; Ground 2 tb Cornstarch 2 tb Water 1 tb Butter Or Regular Margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 2/3 c Vegetable Shortening 1 x Water; Iced ----------------------------------FILLING---------------------------------- 7 c Apples; * 1/2 c Sugar 1/2 ts Cinnamon; Ground 1 ea Egg Yolk; Lg, Beaten 2 tb Unbleached Flour 2 tb Butter Or Regular Margarine 1 tb Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries; Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Apple Dandy Categories: Cheese Desserts Fruits Servings: 6 6 c Apples; * 1/4 c Sugar 1 1/2 c Cheddar; Sharp, Shredded 3/4 c Unbleached Flour 1/4 c Sugar 1/2 ts Cinnamon; Ground 1/4 ts Salt 1/2 c Butter 2 tb Unbleached Flour * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Cheddar Bars Categories: Cheese Desserts Fruits Cookies Servings: 12 2 3/4 c Unbleached Flour 1 ts Baking Powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 c Whipping Cream; Whipped 3 tb Cornstarch 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 Extracted from Meal-Master (tm) Database -------------- 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 1 ts Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1/4 c Sugar 1 ts Lemon Juice 1/4 ts Almond Extract ----------------------------------GARNISH---------------------------------- 1 x Maraschino Cherries 2 tb Milk 1 tb Cornstarch 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Golden Treasure Pie Categories: Cheese Desserts Fruits Pies Servings: 8 17 oz Pineapple; Crushed, 2 Cn 1/2 c Sugar 2/3 c Sugar 1/4 c Unbleached Flour 1 c Cottage Cheese; Creamed, * 1 ts Vanilla 1/2 ts Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 c Milk 1 ea Unbaked 10-inch Pie Shell 2 tb Cornstarch 2 tb Water 1 tb Butter Or Margarine * 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 3/4 ts Baking Soda 2 ts Cinnamon 1/2 ts Nutmeg 1/2 c Chopped Walnuts 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 Extracted from Meal-Master (tm) Database -------------- Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 8 2 Tb Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 Tb Sugar 1/8 ts Salt 1/4 ts Cinnamon 1/4 ts Nutmeg 3 Tb Flour 4 Tb Butter 1 c Heavy Cream, Whipped 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 Extracted from Meal-Master (tm) Database -------------- Title: Fruit Preserve Bars Categories: Cookies Desserts Servings: 20 1 c Butter 1 c Brown Sugar, packed 1 1/2 c Flour 1/2 ts Baking Soda 1/2 ts Almond Extract 1 1/2 c Oats, uncooked 1 c Fruit Preserves 1/4 c Sliced Almonds, toasted 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 Extracted from Meal-Master (tm) Database -------------- Title: Old Fashioned Rice Pudding Categories: Desserts Servings: 4 1/3 c Rice, raw 1/3 c Sugar 1 ts Cornstarch 1/4 ts Salt 1 1/3 c Milk 1 Tb Butter 1/2 ts Vanilla 2 ea Eggs 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Brown Sugar 1/2 ts Cinnamon 1/8 ts Nutmeg 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 Extracted from Meal-Master (tm) Database -------------- Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Pies Desserts Servings: 8 1/2 c Baking Molasses 1 ea Egg Yolk 1/2 ts Baking Soda 3/4 c Boiling Water 3/4 c Flour 1/2 c Brown Sugar 2 Tb Butter 1/8 ts Nutmeg 1/8 ts Ground Ginger 1/8 ts Ground Cloves 1/2 ts Cinnamon 1/4 ts Salt 1 ea Pastry for 9 inch pie 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 for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 Tb Vanilla 3 c Flour 1/2 ts Baking Powder 1/4 ts Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted 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 Extracted from Meal-Master (tm) Database -------------- Title: Bogus Cookies Categories: Cookies Desserts Servings: 112 2 c Butter 2 c Sugar 2 c Brown Sugar 4 ea Eggs 2 ts Vanilla 4 c Flour 5 c Ground Oatmeal 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) until all is powder. 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Nutmeg 1 ea Egg 2 Tb Cream 1/4 c Brown Sugar 1/4 c Softened Butter 1/2 c Flour 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 Extracted from Meal-Master (tm) Database -------------- Title: Butternut Cake Categories: Cakes Desserts Servings: 12 2 x Sticks Butter 3 c Sifted Flour 1 ts Baking Soda 3 ea Eggs 2 c Sugar 1 c Buttermilk 3 ts Butternut Flavoring 1/4 ts Salt 8 oz Cream Cheese 1 x Stick Butter 1 x Box Powdered Sugar 2 ts Butternut Flavoring 1 c Chopped Nuts Preheat oven to 350 degrees Grease and flour three 9-inch cake pans 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. teaspoons flavoring. Add nuts. Spread on cooled cake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 6 1 x Pastry for 8-inch pie 2 Tb Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 Tb Sugar 1/8 ts Salt 1/4 ts Cinnamon 3 Tb Flour 4 Tb Butter 1 c Heavy Cream, Whipped Preheat oven to 450 degrees peaches into a large bowl and sprinkle with lemon juice. Mix 1 1/4 cup sugar with the salt, nutmeg, cinnamon and flour and add to the peaches. Toss until they are evenly coated. Spread peaches in a 1 1/2 to 2 quart baking dish and dot all over with the butter. Roll out the pastry dough to cover the top of the dish with a 1 1/2 inch overhang. Press pastry to the edge of the dish and flute it. Cut 2 or 3 vents in the top. Sprinkle the top with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and continue baking 30 minutes more. Serve with the whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Overnight Coffee Cake Categories: Breads Breakfast Desserts Servings: 8 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 ts Cinnamon 1 pk Carmel/Butterscotch Pudding* 1 x Stick Margarine * Small package of pudding mix, NOT instant 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 Extracted from Meal-Master (tm) Database -------------- Title: Crumb-Nut Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 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 Extracted from Meal-Master (tm) Database -------------- 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 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 Extracted from Meal-Master (tm) Database -------------- 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 inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 3 ea Eggs 3 ts Flour 1/4 c Hershey's Cocoa 1/4 c Sugar 1 Tb Vegetable Oil 1/2 ts Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees 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 Extracted from Meal-Master (tm) Database -------------- Title: Cold Clam Dip Categories: Dips Appetizers Servings: 4 10 oz Clams 6 oz Philadelphia Cream Cheese 1 ts Lemon Juice 1/2 ts Salt 1/8 ts Pepper 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Debbie's Chalupa Dip Categories: Dips Appetizers Servings: 4 3 ea Avocados 2 ts Lemon juice 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Olive oil 1 Tb Vinegar 1 Tb Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Madras Dip Categories: Dips Appetizers Servings: 4 2 ea Hard-boiled eggs 2 c Sour cream 2 c Curry powder 1 ts Onion (grated) 2 Tb Green pepper (grated) 2 Tb Celery (grated) 1 x Seasonings 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 Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Dip Categories: Dips Appetizers Servings: 4 1/4 c Milk 1 c Mayonnaise 3 ea Tabasco sauce (drops) 1 Tb Worcestershire sauce 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pimiento cheese Categories: Dips Appetizers Servings: 4 1 ea Egg beaten 1/3 c Sugar 1/4 c Vinegar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Lower East Side Lox Categories: Appetizers Cheese Dips Fish Vegetable 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 ts Dried Chives; Crushed 1/8 ts White Pepper 1 ts Whipping Cream 2 tb Onion; White, Chopped 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 Extracted from Meal-Master (tm) Database -------------- Title: Red Sockeye Salmon Special Categories: Appetizers Dips Fish Servings: 4 3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained 1/2 ts White Onion; Finely Diced 1 1/2 ts Fresh Dill; Chopped, OR 1/2 ts Dried Dill; Crushed 1/2 c Mayonnaise 1/4 c Whipping Cream 1 tb Lemon Juice 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cumin; Ground 2 ts Dried Parsley; Crushed 1 tb Dijon Mustard 1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- 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 1 ts Dried Parsley; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Fresh Parsley; Chopped, OR 1 x Dried Parsley; Crushed 1 x Paprika 2 tb Lemon Juice 1 tb Fresh Parsley; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Fresh Dill; Chopped, OR 3/4 ts Dried Dill; Crushed 1/2 ts Garlic Powder 1/8 ts 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 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Extracted from Meal-Master (tm) Database -------------- Title: Olive Tapenade Categories: Appetizers Dips Fish Vegetables Servings: 4 2 ea Anchovy Fillets 1 c Black Olives; Chopped 4 ts Worcestershire Sauce 1/2 c Mayonnaise 1/4 c Fresh Parsley; Chopped, OR 4 ts Dried Parsley; Crushed 1/2 ts Salt 1 tb Garlic; Minced 3 tb Fresh Basil; Chopped, OR 1 tb Dried Basil; Crushed 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 Extracted from Meal-Master (tm) Database -------------- Title: Zippy Kidney Bean Dip Categories: Appetizers Beans Cheese Dips Vegetable Servings: 6 1 1/2 c Red Kidney Beans; Cooked 2 ts Jalapeno Pepper; Chopped 1/2 c Cheddar; Sharp, Chopped 1/4 ts Chili Powder 3/4 c Yogurt; Plain 1/2 ts Onion Powder 1/4 ts Garlic Powder 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rich And Creamy Refried Bean Dip Categories: Appetizers Beans Cheese Desserts Vegetable Servings: 2 1 c Refried Beans 1/2 c Sour Cream 1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa 1/8 ts Salt 1 x Black Pepper; To Taste ----------------------------------GARNISH---------------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped 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 Extracted from Meal-Master (tm) Database -------------- Title: Longhorn Quick Chili Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded 1 tb Hot Sauce 1 tb Lemon Juice 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 Extracted from Meal-Master (tm) Database -------------- Title: Chunky Kidney Bean Dip Categories: Appetizers Beans Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 ts Lemon Juice 1 ts Hot Sauce 1 tb Cumin; Ground 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 Extracted from Meal-Master (tm) Database -------------- Title: Unstuffed Mushroom Dip Categories: Appetizers Cheese Dips Meats Vegetable 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 ts Worcestershire Sauce ----------------------------------GARNISH---------------------------------- 1 x Seasoned Bread Crumbs 4 dr Hot Sauce * 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 Extracted from Meal-Master (tm) Database -------------- Title: Zesty Italian Zucchini Dip Categories: Appetizers Cheese Dips Vegetables Servings: 8 3 c Zucchini; Shredded 1 c Cream Cheese; Softened 2 ea Eggs; Large 1/4 c Romano Cheese; Grated 1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion 2 ts Dried Parsley; Crushed 1/2 ts Salt 1/2 ts Oregano; Dried 2 tb Milk 2 tb Fresh Parsley; Minced, OR 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 Extracted from Meal-Master (tm) Database -------------- Title: Caviar, Dill And Purple Onion Dip Categories: Appetizers Cheese Dips Eggs Vegetable Servings: 4 1/2 c Cream Cheese; Softened 3/4 c Sour Cream 3 oz Red Or Black Caviar 1 ts Lemon Juice 1 ts Dried Dill; Crushed 2 ts Purple Onion; Diced ----------------------------------GARNISH---------------------------------- 1 ea Egg; Lg, Hard Boiled 1 tb Fresh Dill; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- Title: Creamed Herring Categories: Appetizers Dips Fruits Fish Vegetable Servings: 4 4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 c Sour Cream 1 tb White Onion; Finely Diced 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 Extracted from Meal-Master (tm) Database -------------- 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 1 c Cream Cheese; Softened 1/8 ts Hot Sauce 1 ts Lemon Juice 1/4 ts Worcestershire Sauce 2 tb Clam Juice 1 tb Chili Sauce 1 tb Onion Juice 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 Extracted from Meal-Master (tm) Database -------------- Title: Saucy Sardine Categories: Appetizers Dips Fish Vegetables Servings: 4 8 ea Sardine Fillets;Boned & Skin 1 c Sour Cream 1/4 ts Lemon Juice 2 tb Mayonnaise 1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped * 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 Extracted from Meal-Master (tm) Database -------------- Title: Cocktail Crab Dip Categories: Appetizers Cheese Dips Seafood Vegetable Servings: 4 3/4 c Catsup 1/8 ts Hot Sauce 1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well 1 c Cream Cheese; Softened 1/8 ts Salt 2 tb Prepared Horseradish 3 tb White Onion; Diced 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 Extracted from Meal-Master (tm) Database -------------- Title: Caesar Mayo Dip Categories: Appetizers Cheese Dips Fish Servings: 4 2 ea Anchovy Fillets 1 1/2 c Mayonnaise 1 ts Dijon Mustard 1 ts Worcestershire Sauce 1/4 ts Black Pepper 2 tb Parmesan Cheese 1 tb Lemon Juice 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 Extracted from Meal-Master (tm) Database -------------- Title: Key Lime Pie Categories: Desserts Pies Londontowne Servings: 8 3/4 c Key Lime juice 2 ts Key Lime juice 2 1/4 c Sweetened condensed milk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Black Bottom Pie Categories: Desserts Pies Londontowne Servings: 8 1/2 c Sugar 1 ea 9" baked pastry shell 1 Tb Cornstarch 1 Tb Unflavored gelatin 2 c Scalded milk 4 ea Egg yolks, beaten 1/4 c Cold water 1 ts Vanilla 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Tyler Pie Categories: Desserts Pies Londontowne Servings: 8 3/4 c White sugar 1/2 c Brown sugar 3 Tb Cornstarch 1 ts Vanilla 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Lemon Sponge Pie Categories: Desserts Pies Londontowne Servings: 8 1 ea Lemon, juice & rind 3 Tb Flour 2 Tb Butter 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Blueberry Boy Bait Categories: Desserts Londontowne Servings: 8 2 c Flour 1 1/2 c Sugar 2/3 c Butter 2 ts Baking powder 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking soda 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Frozen Graham Custard Categories: Desserts Londontowne Servings: 8 2 ea Eggs 1/2 c Sugar 1 ts Vanilla 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Creme Brulee Categories: Desserts Londontowne Servings: 4 4 ea Egg yolks 3 Tb Sugar 1 x Pinch salt 2 c Table cream 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Ground cinnamon 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: English Toffee Categories: Desserts Candies Londontowne Servings: 1 2 c Sugar 1 c Butter 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Quick Pots de Creme Categories: Desserts Londontowne Servings: 5 1 c Milk 6 oz Semi-sweet chocolate bits 1 ea Egg 2 Tb Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Golden Sugar Cookies Categories: Desserts Cookies Londontowne Servings: 1 2 1/2 c Sifted flour 1/2 ts Vanilla 1 ts Baking soda 1 ts Lemon flavoring 1 ts Cream of tartar 2 c Sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Overnight Cookies Categories: Cookies Desserts Londontowne Servings: 1 2 c Sugar 1 1/2 c Melted butter 4 1/2 c Flour 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Milk 2 Tb Chopped onion 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Deviled Crab Croquettes Categories: Fish Londontowne Servings: 4 1 lb Crabmeat 1/2 ts 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Londontown Terrace Crab Pie Categories: Fish Main dish Londontowne Servings: 6 2 Tb 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 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Tarragon Sauce Categories: Sauces Londontowne Servings: 1 1/4 lb Butter 1 ts Fresh lemon juice 1 Tb Tarragon vinegar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Crab Cakes Categories: Fish Main dish Londontowne Servings: 4 1 lb Backfin crabmeat 1 ts Worcestershire sauce 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Minced parsley 3/4 ts Dry mustard 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Grilled Shrimp Categories: Fish Main dish Londontowne Servings: 4 2 lb Large shrimp 1/4 c Fresh parsley 1 c Olive oil 1 Tb Oregano 4 Tb Lemon juice 1 Tb Chopped garlic 4 x Drops hot sauce 1 ts Salt 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Butter 8 Tb Catsup 3 Tb Worcestershire sauce 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Dressing Categories: Salads Londontowne Servings: 1 2 ea Eggs, hard boiled 1/2 pt Sour cream 2 ea Spring onions 3 Tb Vinegar (4?... to taste) 1/2 ts Dry mustard 1/2 ts Salt 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Fresh Spinach Salad Categories: Salads Londontowne Servings: 1 2 Tb Caesar salad dressing 4 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 cn Red kidney beans 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Cream of Crab Soup Categories: Soups Appetizers Fish Londontowne Servings: 6 1 lb Crabmeat 1/4 ts 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Clam Chowder Categories: Soups Fish Appetizers Londontowne Servings: 4 1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Pepper 1/2 ea Small onion, peeled/sliced 2 Tb Olive oil 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Chili Sauce Categories: Relishes Londontowne Servings: 6 13 lb Tomatoes 1 Tb 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Cream Biscuits Categories: Breads Londontowne Servings: 1 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sweet Potato Biscuits Categories: Breads Londontowne Servings: 1 1 c Flour 1 c Sweet potatos, cooked/mashed 1 x Salt 2 1/2 ts (to 3) baking powder 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Corn Fritters Categories: Breads Londontowne Servings: 16 1 1/2 c Sifted flour 1 1/2 ts Baking powder 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Warm Springs Fried Bread Categories: Breads Londontowne Servings: 6 3 c Sifted all-purpose flour 1 Tb Butter 2 ts Baking powder 3/4 c (to 1c) Warm milk 1 ts Salt 2 Tb Melted butter 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Shortening 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Whole Wheat Batter Bread Categories: Breads Londontowne Servings: 1 8 c Whole wheat flour 4 Tb Honey-molasses 3 Tb Wheat germ 3 1/2 c Very warm water 3 Tb Soya flour 3 c Corn oil 3 pk Yeast 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Corn Lightbread Categories: Breads Londontowne Servings: 1 2 c Cornmeal 1 c All purpose flour 1/2 c Sugar 1 ts Baking soda 1 ts Salt 2 c Buttermilk or sour milk 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pancakes Categories: Breads Londontowne Servings: 4 3 c Flour 1 Tb Sugar 4 ts Baking powder 1 ts Salt 1 ea Egg 4 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Angel Biscuits (no rising necessary) Categories: Breads Londontowne Servings: 1 1 ea Cake yeast 3 ts Baking powder 2 Tb Lukewarm water 4 Tb Sugar 5 c Plain flour 1 ts Salt 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Old Time Cornbread Categories: Breads Londontowne Servings: 1 2 ea Eggs 1 1/2 c Buttermilk 1 ts Salt 3/4 ts Soda 1 1/2 c Cornmeal 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Miniature French Breakfast Puffs Categories: Breads Londontowne Servings: 42 1/3 c Soft shortening/butter mix 1/2 c Sugar 1/4 ts Nutmeg 1 ea Egg 1/2 c Milk 1 1/2 c Sifted flour 1/3 c Butter, melted 1 1/2 ts Baking powder 1/2 c Sugar 1/2 ts Salt 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Irish Bread Categories: Breads Londontowne Servings: 1 1/4 lb Butter 2 1/2 ts Baking powder 1/2 c Sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheese Souffle Categories: Cheese/eggs Londontowne Servings: 4 1 1/2 c Milk 1/2 c Mild cheddar, shredded 1/2 ts Salt 3 ea Eggs, separated 1/2 c Cream of Rice 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Yule Log Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread 3 Tb Chopped sweet pickle relish 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Fruited Cheese Log Categories: Appetizers Cheese/eggs Fruits Londontowne Servings: 1 1/2 c Dried apricots 1 ts Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Pepper 3/4 ts Dry mustard 1/4 c Butter, melted 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Blender Souffle Categories: Cheese/eggs Londontowne Servings: 4 8 oz Sharp cheddar cheese 1 ts Salt 10 ea Slc bread, buttered/cubed 4 ea Eggs 2 c Milk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Beef Stroganoff Categories: Meats Main dish Londontowne Servings: 6 2 lb Beef round steak, cubed 3 Tb Soy sauce 3 Tb Ketchup 1 ea Onion, large/sliced 2 Tb Flour 1 pt Sour cream 1 ts Paprika 1 cn Mushrooms, drained 1 x Salt/pepper Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency. Mrs. Robert C. Pringle ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pork Chops and Rice Categories: Meats Main dish Londontowne Servings: 4 4 ea Pork chops, lean 2 c Water 1 ts Salt 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Pepper 1/2 ts Thyme 1 ts Dry parsley 1 ea Bay leaf 1 ts Salt 2 Tb Vegetable oil 1 c Tomato sauce 1 cn Condensed beef broth 3 Tb Cornstarch 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Tamale Pie Categories: Meats Main dish Londontowne Servings: 4 2 ea Onions, chopped 1 ea Clove garlic, minced 1/4 c Olive oil 1 lb Lean ground meat 1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1" chunks 1 cn Corn niblets 1 cn Olives, sm, chopped/sliced 1 Tb Chili powder (more to taste) 1/2 ts Salt 1/2 ts Pepper 1/2 lb Sharp cheddar cheese, grated Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about 1/2 pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer. Mrs. Donald K. Dement ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Dutch Meatloaf Categories: Meats Main dish Londontowne Servings: 6 1 1/2 lb Ground neat 1 1/2 ts Salt 1 c Breadcrumbs 1/4 ts Pepper 8 oz Tomato sauce. w/onions 2 Tb Brown sugar 2 Tb Mustard 1 ea Egg 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Catsup 2 ea Green peppers, lg, sliced 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Braised Beef Categories: Meats Main dish Londontowne Servings: 4 1 ea Scallion 1/4 c Medium dry sherry 1 ts Sugar 1 ea Clove garlic, minced 1/2 ts Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Yorkshire Pudding Categories: Breads Londontowne Servings: 2 2 ea Eggs 1 1/2 c Flour 1 x Salt, pinch 1 x Milk 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Scotch Eggs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Eggs, hardboiled 2 lb Sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Butter 3 Tb White wine, dry 7 1/2 oz Crabmeat, flaked 1/2 c Herb stuffing mix 2 Tb All-purpose flour 1/2 ts Paprika 1 pk Hollandaise sauce mix 3/4 c Milk 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken Pie Categories: Poultry Main dish Londontowne Servings: 6 4 c Cooked chicken 2 ts Salt 1 c Celery, finely chopped 4 ea Eggs, slightly beaten 1 c Soft bread crumbs 2 c Chicken broth 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Thyme 2 cn Consomme 1 c Red wine, dry 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Chicken in a Pot Categories: Poultry Main dish Londontowne Servings: 8 2 ea Chickens, frying, quartered 1/2 c Olive oil 1 ea Onion, lg, minced 1 ea Clove garlic, minced 1 ts Salt 3/4 ts Pepper 1 ea Tomato, med, chopped 1/2 c White wine, dry In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Mediterranean Chicken Categories: Poultry Main dish Londontowne Servings: 4 2 1/2 lb Chicken, cut up 1/2 ts Oregano 1/2 c Fine dry bread crumbs 1/2 ts Thyme 1/2 c Parmesan cheese, grated 1/4 epper 2 ts Parsley flakes 1/4 c Melted butter 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon juice 1 1/2 c Mayonnaise 1 x Salt & pepper to taste 1/3 c Pecans, chopped 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Blanched slivered almonds 1 cn Cream of mushroom soup 1/2 c Milk 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/2 ts Dry mustard 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Pepper 1 ts Salt 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Corn Pudding Categories: Vegetables Londontowne Servings: 4 2 Tb Cornstarch 1 cn Cream style corn (#2) 6 ea Eggs 3 c Canned milk 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Escalloped potatoes Categories: Vegetables Londontowne Servings: 8 6 c Potatos, raw, sliced thin 3 Tb Butter 3 Tb Flour 1 1/2 c Milk 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Stir Fried Asparagus Categories: Vegetables Low-cal Servings: 4 1 lb Asparagus 1/2 c Water 1/2 ts Instant chicken boullion 1 Tb Cornstarch 1 Tb Water, cold 2 Tb Vegetable oil 1 1/2 c Mushrooms, fresh, sliced 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Categories: Vegetables Low-cal Servings: 4 1 lb Asparagus, fresh spears 3 Tb Pine nuts 1/4 c Olive oil 1 Tb Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Curried Garlic Dip Categories: Appetizers Dips Servings: 4 1 c Plain Yogurt 1 c Sour Cream 1 ts Dry Mustard 2 ts Curry Powder 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Bye-Bye Birdy Curry Dip Categories: Appetizers Cheese Dips Fruits Vegetable Servings: 4 2 c Water 1 1/2 ts 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 ts Curry Powder 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Dried Basil; Crushed 1 c Sour Cream 1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped 1/4 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 1/4 ts Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR 4 ts Dried Cilantro; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Cilantro 1 x Sour Cream 1 tb Jalapeno Pepper; Diced 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 Extracted from Meal-Master (tm) Database -------------- Title: Creamy Avocado With Bacon Dip Categories: Appetizers Dips Fruits Vegetables Meat Servings: 4 1 ea Ripe Avocado 1 ts Lemon Juice 1/2 c Sour Cream 1/4 ts Onion Powder 1/4 ts Hot Sauce 2 tb Bacon; Crumbled, 2 strips,OR 2 tb Imitation Bacon Bits 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 Extracted from Meal-Master (tm) Database -------------- Title: Aztec Pyramid Avocado Dip Categories: Appetizers Dips Fruits Cheese Vegetable Servings: 8 3 ea Avocado; * 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 2 tb Lemon Juice * Use 3 California Avocados (dark skinned type) that have been peeled ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Extracted from Meal-Master (tm) Database -------------- Title: Neighbor's Cucumber-Dill Dip Categories: Appetizers Dips Vegetables Servings: 4 1 ea Cucumber; Md 1/4 ts White Pepper 2 ts Dried Dill; Crushed 1 1/2 c Mayonnaise 3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced 2 tb Fresh Dill; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- Title: Eggplant Caviar Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic 1/2 ts Soy Sauce 1 c Fresh Tomato; Chopped 1 ts Dried Basil; Crushed 2 tb Olive Oil 1 tb Lemon Juice 2 tb Green Onion; Diced, Use All 2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 ts Garlic Powder 1 ts Dried Parsley; Crushed 2 tb Worcestershire Sauce 1 tb Paprika 1 tb Fresh Parsley; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 ts Garlic Powder 1 ts Dried Parsley; Crushed 2 tb Worcestershire Sauce 1 tb Paprika 1 tb Fresh Parsley; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Garlic; Minced 1/8 ts Salt 1/4 ts Oregano; Dried 3/4 ts Lime Juice 1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped 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 Extracted from Meal-Master (tm) Database -------------- 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; ** 1 1/2 ts Garlic; Minced 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped 2 tb Lime Juice 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds. Remember to wear ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Extracted from Meal-Master (tm) Database -------------- Title: Sherried Cheddar Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 1/2 c Cheddar; Sharp, Shredded 1/2 c Sour Cream 1/2 ts Hot Sauce 1/4 ts Garlic Powder 1 tb Sherry 1 tb Jalapeno Pepper; Chopped 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 Extracted from Meal-Master (tm) Database -------------- Title: Hungarian Spiced Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 2 ts Hungarian Paprika 1 ts Caraway Seeds 1 ts Capers; Mashed 1/2 ts Mustard; Dry 1/2 c Sour Cream 2 tb Green Onion; Chopped,Use All 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Garlic; Minced 2 ts Dried Chives; Crumbled, * 1/8 ts Hot Sauce 2 tb Fresh Chives; Finely Chopped * 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Paprika 1 1/2 ts Curry Powder 1 1/2 ts Chili Powder 1 ts Dried Dill; Crushed 1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped 1 tb Fresh Dill; Chopped, OR 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 Extracted from Meal-Master (tm) Database -------------- Title: Brandied Gorgonzola Dip Categories: Appetizers Cheese Dips Servings: 2 1/2 c Gorgonzola Cheese 3/4 c Sour Cream 1/4 ts White Pepper 3/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Hickory-Smoked Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 1/2 c Sour Cream 1/4 ts Garlic; Minced 1/2 ts Salt; Hickory-Smoked 1 tb Green Onion; Minced, Use All 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Celery Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts White Onion; Finely Minced 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Oregano; Dried 1/2 ts Coriander; Ground 1 ts Cumin; Ground 1/4 ts Salt 1/2 c Sour Cream 1 ts Dried Cilantro; Crushed, * ----------------------------------GARNISH---------------------------------- 1 x Fresh Cilantro; OR 1 x Parsley; Chopped 1 tb Garlic; Minced 1 tb Fresh Cilantro; Chopped, OR * 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cumin; Ground ---------------------------------GARNISHES--------------------------------- 1 x Lemon Slices 1 x Parsley; Chopped 1 x Paprika 1 1/2 tb Garlic; Chopped 1 tb Salt 2 tb Olive Oil 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 Extracted from Meal-Master (tm) Database -------------- Title: Domesticated Chick-Pea Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 6 ea Garlic Cloves 1/4 ts Black Pepper 1 c Olive Oil 1/2 c Lemon Juice 3 c Chick-Peas; Cooked ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped 1 tb Salt 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 Extracted from Meal-Master (tm) Database -------------- Title: Rich And Creamy Refried Bean Dip Categories: Appetizers Beans Cheese Desserts Vegetable Servings: 2 1 c Refried Beans 1/2 c Sour Cream 1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa 1/8 ts Salt 1 x Black Pepper; To Taste ----------------------------------GARNISH---------------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped 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 Extracted from Meal-Master (tm) Database -------------- Title: Longhorn Quick Chili Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded 1 tb Hot Sauce 1 tb Lemon Juice 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 Extracted from Meal-Master (tm) Database -------------- Title: Chunky Kidney Bean Dip Categories: Appetizers Beans Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 ts Lemon Juice 1 ts Hot Sauce 1 tb Cumin; Ground 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 Extracted from Meal-Master (tm) Database -------------- Title: Artichoke Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 14 oz Artichoke Hearts; 1 Cn, * 1/4 c Parmesan Cheese; Grated 1/4 c Romano Cheese; Grated 1 c Mozzarella Cheese; Shredded 1 ea Garlic Clove; Small, Minced 1/2 c Mayonnaise ----------------------------------GARNISH---------------------------------- 1 x Paprika * The artichoke hearts should not be marinated Artichoke Hearts. Just ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Unstuffed Mushroom Dip Categories: Appetizers Cheese Dips Meats Vegetable 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 ts Worcestershire Sauce ----------------------------------GARNISH---------------------------------- 1 x Seasoned Bread Crumbs 4 dr Hot Sauce * 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Chili Paste With Garlic 1/4 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Lemon Juice 1 1/4 ts Curry Powder 1 ts Celery Salt 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar 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 Extracted from Meal-Master (tm) Database -------------- Title: Spicy Peanut Yogurt Dip Categories: Appetizers Dips Vegetables Servings: 2 1/4 c Peanut Butter 1 c Plain Yogurt 1 ts Coriander; Ground 1 1/4 ts Cayenne Pepper 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Silky Apricot Cheese Dip Categories: Appetizers Cheese Dips Fruits Servings: 6 3/4 c Apricot Preserves 1 c Cream Cheese; Softened 1 c Sour Cream 1 ts Almond Extract 1/4 c Almonds; Blanched, Slivered 2 tb Brandy 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Chip Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Raisins 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 ts Vanilla Extract 1/4 c Dark Brown Sugar 1 ts Cinnamon; Ground 1/2 c Mini Chocolate Chips ----------------------------------GARNISH---------------------------------- 1 x Cinnamon; Ground 1 tb Brandy 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Lemon Juice 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Banana Bread Dip Categories: Desserts Dips Fruits Vegetables Servings: 6 1 c Ripe Bananas; Mashed 1 ts Lemon Juice 1 ts Vanilla Extract 1/4 ts Salt 1/2 c Sugar 1 1/2 ts Cinnamon; Ground 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Butter 2 Tb Unbleached Flour 3/4 c Beef Broth 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Parsley; Chopped 1 c Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 c Celery &Tops; Finely Chopped 1 1/2 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Gulaschsuppe (Goulash Soup) Categories: German Soups Servings: 6 2 c Onion; Chopped 1/4 c Shortening 3 ea Green Bell Peppers; Chopped 3 Tb Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 ts Paprika 2 ea Garlic Cloves; Minced 6 c Beef Broth; * 1 Tb Lemon Juice 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Pepper; White 6 ea Frankfurters, Sliced * 2 Tb Parsley; Chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Vegetable Oil 2 Tb Unbleached Flour 1 Tb Vinegar 4 ea Frankfurters; Thickly Sliced 1 Tb Catsup; Tomato 1 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Vegetable Oil 8 c Water 1 ts 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 ts Thyme; Dried, Crushed 1 Tb Unbleached Flour 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Grunkohlsuppe (Kale And Potato Soup) Categories: German Soups Servings: 6 4 ea Potatoes; Medium 2 Tb Vegetable Oil 8 c Water 1 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Tomato Paste 1/2 ts Basil; Dried 1/4 ts Pepper; Freshly Ground 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Kartoffelsuppe (Potato Soup) Categories: German Soups Servings: 4 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 Tb Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 ts Salt 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 2 c Water; Cold 1/4 ts Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 ea Green Onion; Grated 1 ts Dillweed; Dried OR 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Zwiebelkuchen (Onion Pie) Categories: Vegetables German Servings: 8 1 pk Yeast; Active Dry 1 ts Sugar 1 1/2 ts Salt 3 c Unbleached Flour 1 Tb Shortening 1 c Water; 120 to 130 Degrees F. 6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced 1/4 ts Cumin 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bauernfruhstuck (Farmers Breakfast) Categories: German Main dish Servings: 4 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 Tb Milk 1/2 ts Salt 1 c Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/2 lb Emmenthaler Cheese; Grated 1 ts Paprika 1/8 ts Nutmeg 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German Vegetables Main dish Servings: 6 1 1/2 c Brown Rice 3 c Water 2 ts Salt 1 ts Dillseed 1/2 ts Marjoram 3/4 ts Pepper 2 1/2 c Onion; Chopped 5 Tb Vegetable Oil 1/2 ts 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 Tb Tomato Paste 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German Cheese/eggs Sauces Main dish Servings: 4 2 Tb Mayonnaise 1 c Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 ts Salt 1/4 ts Pepper 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Jager-eintopf (Hunter's Stew) Categories: German Main dish Servings: 4 1 1/2 c Onions; Minced 1/4 lb Mushrooms; Sliced 2 Tb Vegetable Oil 1 lb Ground Beef; Coarse Grind * 1 c Beef Broth 5/8 ts Nutmeg 1/2 ts Worcestershire Sauce 1 ts Salt 1/2 ts Pepper 3 ea Potatoes; Medium 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 ts Worcestershire Sauce 1 x Tabasco Sauce; To Taste * Round steak should be cut into thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Bread Crumbs 3 Tb Water; Cold 2 ea Eggs; Large 1/2 ts Salt 1 ts Paprika 1 ts Mustard; Prepared 2 Tb Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 Tb Vegetable Oil 1 c Beef Broth -----------------------------------SAUCE----------------------------------- 1/4 c Water; Hot 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 Tb Vegetable Oil 1 ea Tomato; Medium * 2 Tb Unbleached Flour 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Butter 1 ts Paprika 1/2 ts Salt 1 c Sour Cream 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Deutsches Beefsteak (German Beefsteaks) Categories: Meats German Main dish Servings: 4 1 ea Hard Roll; Large, Dry 1/2 c Water 4 Tb Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Sugar 1 lb Sirloin Steak 2 Tb Vegetable Oil 2 ea Onions; Small, Diced 1/4 ts White Pepper 1/2 c Heavy Cream 1 Tb Parsley; Chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: German Meats Main dish Servings: 4 1 lb Cabbage; Head, Small 1 Tb Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 ts Caraway Seeds 1/2 ts Salt 1/2 ts Pepper 1/2 c White Wine; Dry 1 ts Vegetable Oil 3 ea Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rindergulasch (Beef Goulash) Categories: German Meats Main dish Servings: 4 3 Tb Vegetable Oil 1 lb Round Steak; Cubed 3 ea Onions; Medium, Chopped 1/2 ts Salt 1/4 ts Pepper 1/2 ts Garlic Salt 1 ts Paprika 1/4 ts Sugar 2 c Water; Hot 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Salt 2 Tb Sugar 1 x Pepper; To Taste 2 ts Mustard; Dry 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rinderrouladen (Beef Rolls) Categories: German Meats Main dish Servings: 4 4 ea Sandwich Or Roll Steaks; * 2 ts Mustard; Dijon-style 1/2 ts Salt 1/4 ts 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing) Categories: Beef German Meats Main dish Servings: 6 -----------------------------------ROAST----------------------------------- 1/2 ts Salt 1/4 ts White Pepper 2 lb Flank Steak 1 ts Mustard; Dijon Style -----------------------------MUSHROOM STUFFING----------------------------- 2 Tb Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 c Parsley; Chopped 2 Tb Chives; Chopped 1 Tb Tomato Paste 1/2 c Bread Crumbs; Dried 1/4 ts Salt 1/4 ts Pepper 1 ts Paprika -----------------------------------GRAVY----------------------------------- 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 c Beef Broth; Hot 1 ts Mustard; Dijon Style 2 Tb Tomato Catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps) Categories: German Beef Meats Main dish Cookie 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 ts Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour Cream 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cloves; Ground 1/8 ts Allspice; Ground 1/2 ts Salt 1 x Pepper; To Taste 2 Tb Vegetable Oil 1/2 c Vinegar 3/4 ts Ginger; Ground 1 ea Bay Leaf 4 Tb Sugar; Brown 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Pepper; White -----------------------------------BROTH----------------------------------- 6 c Water 1/2 ts Salt 1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved 6 ea Peppercorns -----------------------------------GRAVY----------------------------------- 1 1/2 Tb Butter or Margarine 1 1/2 Tb Unbleached Flour 1 Tb Capers 1 ea Lemon Juice; Of 1/2Med.Lemon 1/2 ts Mustard; Prepared 1 ea Egg Yolk; Large 1/4 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut) Categories: German Meats Pork Main dish Vegetable Servings: 4 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 ts Paprika 6 ea Beef Bouillon Cubes 1/2 ts Caraway Seeds 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus) Categories: German Veal Meats Main dish Vegetable Servings: 6 2 lb Veal; Cubed 2 Tb Vegetable Oil 1 ea Onion; Large, Chopped 1 c Carrots; Chopped 1 Tb Parsley; Chopped 1/4 c Lemon Juice; Fresh 2 c Beef Broth 3 Tb Unbleached Flour 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Schwalbennester (Barvarian Veal) Categories: German Meats Veal Main dish Servings: 4 1 lb Veal; Cut In 4 Thin Slices 1/2 ts Salt 1/8 ts Sugar 1/2 ts Pepper; White 1 Tb Mustard; Dijon Style 4 ea Bacon; Slices 4 ea Eggs; Large, Hard Cooked 2 Tb Vegetable Oil 1 ea Onion; Medium, Diced 3/4 c Beef Bouillon; Heated 1 Tb Tomato Paste 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon Juice 1/8 ts Nutmeg 1/2 ts Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 Tb Shortening 2 ts Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 ts Rosemary 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Dill; Fresh, Chopped 1 ts Tarragon Leaves; Dried 1 ts 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 ts Salt 1/4 ts Pepper ------------------------------------VEAL------------------------------------ 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal 1/2 ts Salt 1/4 ts Pepper 1 Tb Vegetable Oil 2 c Beef Broth; Hot 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce) Categories: German Pork Meats Main dish Vegetable Servings: 4 4 ea Pork Chops 1/2 ts Salt 1/4 ts Pepper 1 1/2 Tb Unbleached Flour 1 1/2 Tb Vegetable Oil 4 ea Onions; Small (2 med) * 1/2 c Beer 1/2 c Beef Broth; Hot 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Caraway Seeds; Crushed 2 ts Hungarian Paprika; Mild * 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Kapernschnitzel (Veal Cutlets With Capers) Categories: German Veal Meats Main dish Servings: 4 24 oz Veal Cutlets (4 @ 6oz each) 2 Tb Lemon Juice 1/2 ts Salt 1/8 ts Pepper 1/2 ts Paprika 1 Tb Vegetable Oil 2 oz Capers; Drained(1/2 Sm. Jar) 1/4 c White Wine; Dry 1 ea Bay Leaf 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce) Categories: German Meats Veal Main dish Fruit Servings: 4 4 ea Veal Cutlets; Lean * 1 Tb Vegetable Oil 1/2 ts Salt 1/8 ts Pepper; White 1/4 c Red Wine 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry) Categories: German Veal Meats Main dish Servings: 4 1 lb Veal Cutlets; Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3/4 ts Curry Powder 3 Tb Vegetable Oil 2 ea Onions; Diced 2 Tb Evaporated Milk 2 Tb Tomato Paste 1 ea Lemon; Juiced 10 ea Parsley Sprigs; Chopped 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt) Categories: German Veal Meats Main dish Servings: 4 1 lb Veal; Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables) Categories: German Veal Meats Main dish Vegetable Servings: 4 1/2 ts Salt; Or To Taste 1/4 ts Pepper; Or To Taste 1/4 ts Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Tomatensalat (Tomato Salad) Categories: German Vegetables Salads Servings: 4 5 ea Tomatoes; Med., Chopped 1 Tb Sugar 1 ts Salt 1 ts Basil; Dried 1/4 ts Thyme; Dried 1/4 ts Pepper; Freshly Ground 1/2 c Vegetable Oil 6 Tb Vinegar 1 Tb Worcestershire Sauce 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb Vinegar 3 Tb Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 ts Dried Dillseed 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rote Rubensalat (Red-beet Salad) Categories: German Salads Vegetables Servings: 6 2 ea Red Beets; Bunches ----------------------------------MARINADE---------------------------------- 2 Tb ;Water 1/4 c Vinegar 2 Tb Caraway Seeds 1 ts Sugar 2 Tb Onion; Minced 1 ts Horseradish 1/4 ts Cloves; Ground 1/2 ts Salt 1/4 ts Pepper 5 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 ts Lemon Juice 1/4 ts Salt 1 Tb Sugar 1/2 c Sour Cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rotkrautsalat (Red Cabbage Salad) Categories: German Salads Vegetables Servings: 4 5 ea Bacon; Slices 1 ts Sugar 2 Tb Vinegar 1/4 c Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 Tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Gurkensalat (Cucumber Relish Salad) Categories: German Salads Vegetables Servings: 4 2 ea Cucumbers; Medium 1 1/2 Tb Sugar 1 1/2 Tb Cider Vinegar 1/2 ts Salt 1/8 ts Pepper 1/2 c Sour Cream 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing) Categories: German Salads Vegetables Servings: 4 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 Tb Onion; Chopped 1 ea Celery; Stalk, Chopped 1 ts Salt 2 Tb Butter 2 Tb Unbleached Flour 1/2 ts Mustard; Dry 1 Tb Sugar 1 c Beer; Any Brand 1/2 ts Tobasco Sauce 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: German Salads Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken Broth; ** 1/2 ts Salt 1/4 c Vegetable Oil 1/3 c Onion; Chopped 1/2 ts Sugar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German Salads Vegetables Servings: 6 6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 ts Salt 1 ea Onion; Medium, Minced 3 Tb Vinegar 1/2 ts Mustard; Prepared 1 ts Sugar 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Unbleached Flour 2 ts Sugar 3/4 ts Salt 1/4 ts Celery Seeds 1/4 ts Pepper 3/8 c ;Water 2 1/2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Vinegar 1 Tb Mustard; Prepared * 2 Tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1/4 ts Paprika 1/4 ts Sugar 1 Tb Capers 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Pepper; White 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Sugar -----------------------------------SALAD----------------------------------- 2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 ts Dill; Fresh OR 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Onion; Grated 2 Tb Vegetable Oil 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon Juice 1 Tb Orange Juice 1 Tb Tomato Catsup 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German Salads Fish Cheese/eggs Servings: 4 1 Tb Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 Tb Capers -----------------------------------SAUCE----------------------------------- 2 Tb Mayonnaise 2 Tb Sour Cream 2 ts Lemon Juice 1 ts Mustard; Dijon-style 1/2 ts Salt 1/4 ts 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 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 c Raisins; Mixed Dark & Light 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Sugar 1 Tb Onion; Minced 1 Tb Butter; Melted 1 ea Egg; Large 1 ts Salt 2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Sugar 1 ts Salt 1/2 c Molasses 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Spatzle (Spaetzle Noodles) Categories: German Breads Servings: 4 3 c Flour; Unbleached 1 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German Breads Cheese/eggs Servings: 4 3 Tb Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 ts Dry Mustard 2 c Spaetzle Noodles 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Milk 1 Tb Orange Rind; Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 2 ts Baking Soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Cloves; Ground 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Almond Or Lemon Extract 2 1/4 c Flour; Unbleached, Unsifted 1/4 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mandel-halbmonde (Almond Crecents) Categories: German Cookies Desserts Servings: 8 1 c Butter Or Margarine 3/4 c Sugar 1 ts Vanilla Extract 1 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Lebkuchen (Spice Bars) Categories: German Cookies Desserts Servings: 12 1 ts Cinnamon 1 ts Allspice; Ground 1/4 ts Cloves; Ground 1/2 ts Salt 2 1/4 c Flour; Unbleached, Unsifted 1/2 ts Baking Powder 1/2 c Almonds, Ground 1 ts 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 ts Almond Extract 1 ts Rum 1 Tb ;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 Extracted from Meal-Master (tm) Database -------------- Title: Pfeffernusse (Pepper Balls) Categories: German Cookies Desserts Holiday Christma Servings: 12 4 c Flour; Unbleached, Unsifted 1 ts Baking Powder 1 ts Cinnamon 1 ts Cloves; Ground 1/2 ts Mace 1 ts Allspice; Ground 1 x Black Pepper; As Desired 1 1/4 c Honey 2 Tb Butter; (No Margarine) 2 ea Eggs; Large 1 c Confectioners' Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Spargel in Weisser Sosse (White Asparagus In White Sauce) Categories: German Vegetables Servings: 4 29 oz White Asparagus; (2 Cans) 2 Tb Margarine 2 Tb Unbleached Flour 1/2 c ;Asparagus Liquid 1/2 c Milk 4 oz Ham;Cut into Julienne Strips 1/8 ts Nutmeg; Freshly Grated 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Dillweed OR Dillseed 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 2 Tb Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: German Vegetables Servings: 4 2 Tb Vegetable Oil 3 c Cabbage; Finely Shredded 1 c Celery; Chopped 1 ea Green Pepper; Small, Chopped 1 ea Onion; Small, Chopped 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Karotten in Bier Gedunstet (Carrots In Beer) Categories: German Vegetables Servings: 4 4 ea Carrots; Large 1 Tb Butter 1 c Dark Beer; Any Brand 1/4 ts Salt 1 ts Sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Pepper 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Mustard; Dry 1 ts Salt 1/4 ts Black Pepper 1 ea Garlic; Clove, Large, Minced 1 Tb Basil; Fresh, Chopped 2 ea Thyme; Sprigs, Fresh,Chopped 1 ea Marjoram; Fresh, Sprig, Chop 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rotkohl (Red Cabbage) Categories: German Vegetables Servings: 4 2 Tb Vegetable Oil 2 ea Onions; Small, Sliced 2 lb Red Cabbage; Shredded 2 Tb Vinegar 1 x Salt; To Taste 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Kohl Westfalisch (Westphalian Cabbage) Categories: German Vegetables Servings: 4 2 lb Cabbage; (1 Head) Approx Wt. 3 Tb Vegetable Oil 1 ts Salt 1 ts Caraway Seeds 1 c Beef Broth 3 ea Apples; Small, Tart 1 Tb Cornstarch 2 Tb ;Water, Cold 3 Tb Red Wine Vinegar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Marjoram; Dried 1/8 ts Thyme; Dried 1 ts Salt 1 ea Onion; Small, Minced 2 Tb Butter; Melted 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm) Categories: German Vegetables Servings: 4 5 ea Potatoes; Medium 1 x ;Boiling Water 1/2 ts Salt 2 Tb Butter 1 x Pepper; Freshly Ground 1/2 c Sour Cream 1 Tb Horseradish 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Kartoffelpfannkuchen (Potato Pancakes) Categories: German Vegetables Servings: 4 2 1/2 c Potatoes; (2 Large) * 3 c ;Water 1 ts Lemon Juice 1 ea Potato; Boiled, Mashed 1 ea Egg; Large, Beaten 2 Tb Milk 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Apfelpfannkuchen (Apple Pancakes) Categories: German Fruits Pancakes Desserts Cake Servings: 4 2/3 c Flour; Unbleached, Unsifted 2 ts Sugar 1/4 ts Salt 4 ea Eggs; Large, Beaten 1/2 c Milk 2 c Apple; Slices 3/4 c Butter Or Margarine 2 Tb Sugar 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Apfelstrudel (Apple Strudel) Categories: German Fruits Desserts Strudels Servings: 6 6 c Apples; Tart, Sliced 3/4 c Raisins 1 Tb Lemon Rind; Grated 3/4 c Sugar 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: German Special Desserts Servings: 6 2 pk Gelatin; Unflavored 1/2 c ;Water, Cold 9 Tb Sugar 1 Tb Cornstarch 2 ea Eggs; Large, Beaten 1 1/2 c Milk; Scalded 1 c Ice Cream; Vanilla 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German Special Desserts Servings: 6 1 qt Strawberries; Fresh 3/4 c Sugar 1 Tb Gelatin; Unflavored,(1 env.) 1/2 c ;Water, Cold 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Fladle Uberbacken (Swabian Pancakes) Categories: German Pancakes Desserts Servings: 6 1 1/4 c Flour; Unbleached 3 ea Eggs; Large 1/2 ts Salt 2 c Milk 1 ts Vegetable Oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 ts Oil Or Butter;To Grease Dish 2 Tb Sugar 3 Tb Almonds; Sliced and Blanched 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Blitzkuchen mit Apfeln (Apple Cake) Categories: German Fruits Cakes Desserts Servings: 6 6 ea Apples; Medium, Tart 2 ea Lemons; Medium, Juiced 3 Tb Sugar 3 Tb Butter 3/4 c Sugar 2 ea Egg Yolks; Large, Divided * 1/2 ea Lemon;Juiced And Peel Grated 1 ts Baking Powder 1 1/2 c Flour; Unbleached 3/4 c Milk 1 Tb Rum 2 ea Egg Whites; Large 1 Tb Butter; To Grease Cake Pan 1 ts Vegetable Oil 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Baking Powder 1/4 ts Nutmeg 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg) Categories: German Fruits Desserts Servings: 4 1 lb Cherries; Tart, Fresh 3 Tb Kirsch 6 Tb Sugar 2 Tb ;Water 12 ea Ladyfingers 8 oz Cream Cheese; * 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Rum 1 ts Vanilla Extract 3 Tb Milk 1/2 ts Cinnamon 2 ts Baking Powder 2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Categories: German Cakes Fruits Desserts Servings: 8 ------------------------------------CAKE------------------------------------ 6 ea Eggs; Large 1 c Sugar 1 ts Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour; Sifted -----------------------------------SYRUP----------------------------------- 1/4 c Sugar 1/3 c ;Water 2 Tb Kirsch ----------------------------------FILLING---------------------------------- 1 1/2 c Confectioners' Sugar 1/3 c Butter; Unsalted 1 ea Egg Yolk; Large 2 Tb Kirsch Liquer ----------------------------------TOPPING---------------------------------- 2 c Sour Cherries; Canned, Drain 2 Tb Confectioners' Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts Grated Lemon Rind 8 Tb Rum 4 ts 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 Tb Rum 1 c Butter;NO Margarine,Unsalted ------------------------------PRALINE TOPPING------------------------------ 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Streuselkuchen (Crumb Cake) Categories: German Cakes Desserts Servings: 6 ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 1/4 c Brown Sugar 2 ts 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rahmapfelkuchen (Apple And Rum Custard Cake) Categories: German Cakes Desserts Servings: 8 -----------------------------------CRUST----------------------------------- 1 1/2 c Flour; Unbleached, Unsifted 5 Tb Sugar 1 Tb Lemon Rind; Grated 2/3 c Butter Or Margarine 1 ea Egg Yolk; Large 1 Tb Milk ----------------------------------FILLING---------------------------------- 1/2 c Soft Bread Crumbs 2 Tb Butter Or Margarine; Melted 4 c Apples; Tart, Sliced 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla Extract 1 x Lemon; Rind Of, Grated 3/4 c Raisins 1/3 c Almonds; Ground (2 oz Pk) 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Apfelquarkkuchen (Apple And Cream Kuchen) Categories: German Cakes Desserts Servings: 4 ------------------------------------CAKE------------------------------------ 1 pk Yeast; Dry, Active 1/2 ts Salt 4 Tb 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 Tb Lemon Juice 1 ts Cinnamon 3/4 c Sugar 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Haselnusstorte (Hazelnut Torte) Categories: German Cakes Desserts Tortes Servings: 8 5 ea Eggs; Large, Separated 3/4 c Sugar 6 Tb ;Water 1 3/4 c Cake Flour; Sifted 1 ts Baking Powder 1 1/2 c Hazelnuts (Filberts);Ground* 1 ts Vanilla Extract 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Cornstarch -------------------------------ALMOND COATING------------------------------- 1 ea Egg White 1 Tb Sugar 1/2 c Almonds; Toasted, Sliced ----------------------------------TOPPING---------------------------------- 2 Tb Sugar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt ----------------------------------TOPPING---------------------------------- 1 lb Grapes 3 ea Egg Whites; Large 6 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/2 c Sugar 7 c Flour; Unbleached 2 ea Eggs; Large 1 c Confectioners' Sugar 1 x ;Water 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Pretzels Categories: German Special Servings: 6 1 pk Yeast; Active, Dry 1 1/2 c ;Water, Warm,110-120 Degrees 1 ts Salt 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla Extract 1/4 c Milk 1/4 c Cocoa 2 c Flour; Unbleached, Unsifted -------------------------------COCOA FROSTING------------------------------- 2 Tb Cocoa 1 1/4 c Confectioners' Sugar 2 Tb Butter Or Margarine; Melted 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Springerle (Molded Christmas Cookies) Categories: German Cookies Special Christmas Dessert Servings: 12 4 ea Eggs; Large 2 c Sugar 1 ts Anise Extract 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 ts Worcestershire Sauce 1/4 ts Pepper ---------------------------------VARIATIONS--------------------------------- 1 Tb Horseradish 1 Tb Mustard; Prepared 1 Tb Chives; Snipped 2 Tb Blue Cheese; Crumbled, * 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Broiled Onion Topping Categories: Vegetables Relishes Toppings Servings: 6 1 Tb Butter Or Margarine 1 c Onion; Chopped, 2 Medium 1/8 ts Nutmeg 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Mushroom-Onion Topper Categories: Relishes Vegetables Sauces Topping Servings: 6 1 Tb Margarine Or Butter 1 ea Onion; Thinly Sliced 4 oz Mushrooms; 1 can, * 1/2 ts Worcestershire Sauce 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mustard Butter Categories: Sauces Vegetables Toppings Servings: 6 1/4 c Margarine Or Butter;Softened 1 Tb Parsley; Snipped 2 Tb Mustard; Prepared 1/4 ts Onion Salt Mix all ingredients together. Spoon onto hot patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sesame Butter Categories: Toppings Servings: 4 1/4 c Margarine Or Butter;Softened 1 ts Worcestershire Sauce 1/2 ts Garlic Salt 1 Tb Toasted Sesame Seed; * * To toast sesame seeds, spread out in a small pie tin and bake at 350 -------------------------------------------------------------------------- Mix all ingredients together. Spoon over hot patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zippy Tomato Sauce Categories: Sauces Toppings Vegetables Servings: 8 2 Tb 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 ts Worcestershire Sauce 1/4 ts Chili Powder * You can use canned chopped Green Chiles or Jalapenos for a hotter -------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Filled Hamburgers Categories: Hamburgers Main dish Meats Filling 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 ts Salt 1 ts Worcestershire Sauce 1/4 ts 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 Tb Mayonnaise Or Salad Dressing 1 lb Worcestershire Sauce 1/2 ts Salt 1/2 ts Mustard; Prepared 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 2 ts Horseradish 2 ts Worcestershire Sauce 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Instant Beef Bouillon 1 ts Lemon Peel; Grated 1 ts Lemon Juice 1/2 ts Salt 1/2 ts Sage 1/2 ts Ginger; Ground 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Worcestershire Sauce 1 ts Seasoned Salt 1/4 ts Pepper 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Blue Ribbon Burgers Categories: Cheese Hamburgers Main dish Meats Vegetable Servings: 6 2 lb Ground Beef 2 ts Worcestershire Sauce 1/2 ts Salt 1/4 ts Garlic Salt 1/4 ts Pepper 3 oz Cream Cheese; Softened, 1 pk 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Onion; Finely Chopped * Braunschweiger Sausage is also known as liver sausage. Because of -------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Onion; Finely Chopped 2 Tb Parsley; Snipped 1 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Crunchy Teriyaki Burgers Categories: Hamburgers Main dish Meats Vegetables Spice 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 ts Molasses Or Brown Sugar 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chili Cheese Burgers Categories: Cheese Hamburgers Main dish Meats Spice Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 ts Chili Powder 1 ts Worcestershire Sauce 3/4 ts Salt 1/4 ts Garlic Salt 1/4 ts Pepper 1/4 ts Red Pepper Sauce 6 ea Cheddar Cheese Slices; * 2 Tb Green Chiles; Canned,Chopped 1 ds Cayenne Red Pepper * 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 Extracted from Meal-Master (tm) Database -------------- Title: Caraway Burgers Categories: Hamburgers Main dish Meats Spices Spirit Servings: 6 1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md. 1 ts Salt 1 ts Caraway Seed 1 ts Worcestershire Sauce 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/8 ts Garlic Salt 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Triple Cheese Burgers Categories: Cheese Hamburgers Main dish Meats Sauce 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 ts Salt 1 ts Worcestershire Sauce 1/2 ts Basil Leaves 1/4 ts Pepper 1/8 ts Garlic Salt 6 Tb 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 -------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Taco Patties Categories: Patties Ground beef Main dish Meats Vegetable Servings: 6 1 1/2 lb Ground Beef 1/4 c Onion; Chopped 1 ts Salt 1 ts Worcestershire Sauce 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Devilish Potato Stacks Categories: Ground beef Main dish Meats Patties Chees Servings: 4 1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Hamburgers Au Poivre Categories: Ground beef Main dish Meats Patties Servings: 4 1 lb Ground Beef 1/2 ts Salt 1/2 Tb Freshly CrackedBlackPepper;* 1 Tb Brandy Or Cognac; Optional 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Patties Parmigiana Categories: Ground beef Main dish Meats Patties Chees Servings: 6 1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm. 1 ts Salt 1 ts Worcestershire Sauce 1/4 ts 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 ts Italian Seasoning 6 ea Mozzarella Cheese; Slices,** * If the ground beef is lean, it may be necessary to add a small amount ** 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 Extracted from Meal-Master (tm) Database -------------- Title: Hamburgers Diane Categories: Ground beef Main dish Meats Patties Vegetable Servings: 4 2 Tb Margarine Or Butter 1 ts Worcestershire Sauce 1/4 ts Lemon Juice 1 ea Clove Garlic; Minced 1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; * 1 lb Lean Ground Chuck 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/3 c Catsup 1/2 c Chili Sauce 2 Tb Brown Sugar 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Bavarian Patties With Sauerkraut Categories: Ground beef Main dish Meats Patties Vegetable 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 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/4 ts Cinnamon 8 oz Brown And Serve Sausage; ** 2 Tb Flour; Unbleached 1 ts Instant Beef Bouillon 1 c Water 1 ds Cloves; Ground * 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Cornstarch 3 Tb Soy Sauce 1 Tb Molasses 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Hamburger Pasties Categories: Cheese Ground beef Main dish Meats Vegetable 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 ts Garlic Salt 1/4 ts Pepper 1 Tb Mustard; Prepared 11 oz Pie Crust Mix Or Sticks; 1Pk * Vegetables should be drained. You can use either peas or diced ** 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/8 ts Pepper 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sweet And Sour Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 x Recipe Basic Meatballs 1 Tb Cornstarch 1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pepper Beef Balls Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 x Recipe Of Basic Meatballs; * 1 Tb Margarine Or Butter 1 ea Onion; Sliced, Md 1 1/2 c Water 1 1/2 ts Instant Beef Bouillon 1/2 ts Garlic Salt 1/2 ts Ginger; Ground 3 Tb Soy Sauce 2 ea Green Peppers; Md, ** 2 Tb Cornstarch 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Harvest-Time Meatballs Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 x Recipe Basic Meatballs; * 2 Tb Margarine Or Butter 1/8 ts Instant Minced Garlic; ** 1/2 ts Thyme Leaves 1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, **** 1/2 ts 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 *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the ***** 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 Extracted from Meal-Master (tm) Database -------------- Title: Hungarian Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 x Recipe of Basic Meatballs; * 1 Tb Vegetable Oil 2 ea Onions; Md., Thinly Sliced 3/4 c Water 3/4 c Red Wine; Dry, ** 1 ts Caraway Seed 2 ts Paprika 1/2 ts Marjoram Leaves 1/2 ts Salt 1/4 c Water 2 Tb Flour; Unbleached * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant -------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Meatball Stew Categories: Ground beef Main dish Meatballs Meats Vegetable 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 ts Salt 1 ts Instant Beef Bouillon 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Meatball Stew With Dumplings Categories: Ground beef Main dish Meats Meatballs Vegetable 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 Tb Milk -----------------------------PARSLEY DUMPLINGS----------------------------- 2 c Biscuit Baking Mix; Bisquick 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Porcupines Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 4 1 lb Ground Beef 1/2 c Rice; Regular, Uncooked 1/2 c Water 1/4 c Onion; Chopped, 1 Sm. 1 ts Salt 1/2 ts Celery Salt 1/8 ts Garlic Powder 1/8 ts Pepper 15 oz Tomato Sauce; 1 Cn. 1 c Water 2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Sauerbraten Meatballs Categories: Ground beef Main dish Meatballs Meats Servings: 4 1 ea Recipe of Basic Meatballs; * 1 Tb Brown Sugar 1 ts Instant Beef Bouillon 1/4 ts Cloves; Ground 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Marjoram Leaves 1/2 ts Salt 1/8 ts Instant Minced Garlic 1 ts Worstershire Sauce 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Sweet-Sour Kabobs Categories: Ground beef Main dish Meatballs Meats Vegetable Servings: 6 1 1/2 lb Ground Beef 1 Tb Soy Sauce 14 1/2 oz Pineapple; Sliced, 1 Cn 2 Tb Brown Sugar 2 Tb Vinegar 2 Tb Soy Sauce 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Beer Or Apple Juice 1 ts 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 Tb Mustard; Prepared 1 Tb Onion; Finely Chopped -----------------------------HORSERADISH SAUCE----------------------------- 1/2 c Dairy Sour Cream 1 Tb Horseradish 1/8 ts Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 -------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Party Pleaser Meatballs Categories: Appetizers Ground beef Meatballs Meats Sauce 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 1 ts Beef Bouillon; Instant 3/4 ts Salt 1/4 ts Pepper 4 oz Mushroom Stem/Pieces;Drained 1 c Water 1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot 3 tb Unbleached Flour 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 Extracted from Meal-Master (tm) Database -------------- Title: Skillet Goulash Categories: Hamburger Main dish Meats Stews Vegetable 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 ts Salt 1/4 ts Pepper 1/8 ts Basil Leaves 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: All-American Hot Dish Categories: Hamburger Main dish Meats Vegetables Chees 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 ts Oregano Leaves 1/2 ts Salt 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Creamy Beef-Noodle Combo Categories: Hamburger Main dish Meats Soups Vegetable 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 ts Salt 4 oz Noodles; Uncooked, Abt 2 C 1 tb Worcestershire Sauce 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 Extracted from Meal-Master (tm) Database -------------- Title: Double Cheese Hamburger Casserole Categories: Cheese Hamburger Main dish Meats Vegetable 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Manicotti Categories: Cheese Hamburger Main dish Meats Vegetable 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 ts Salt 1/4 ts 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 1/2 ts Sugar 1/2 ts Salt 1/8 ts Pepper 1/3 c Parmesan Cheese; Grated 1 tb Parsley; Snipped 1 tb Italian Seasoning 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 Extracted from Meal-Master (tm) Database -------------- Title: Mexican Fiesta Casserole Categories: Cheese Hamburger Main dish Meats Vegetable 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 c Bisquick Baking Mix 1/2 c Water 1 x Tomatoes; Thinly Sliced, * 3/4 c Green Bell Pepper; Chopped 1 x 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Company Beef Oriental Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 ea Clove Garlic; Minced 1/4 c Soy Sauce 1 ts 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; ** 2 tb Cornstarch 1 tb Molasses * 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 -------------------------------------------------------------------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Safari Supper Categories: Fruits Hamburger Main dish Meats Vegetable 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 ts Chicken Bouillon; Instant 1 ts Curry Powder 1/2 ts Salt 1/4 ts Ginger 1/4 ts Cinnamon 1/2 c Raisins 3 tb Peanut Butter; Chunky 1 tb Honey 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 Extracted from Meal-Master (tm) Database -------------- Title: Hearty Beef Supper Categories: Cheese Hamburger Main dish Meats Vegetable 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 2 ts Beef Bouillon; Instant 1 1/2 ts Salt 1/2 ts Oregano Leaves 1/4 ts Minced Garlic; Instant 1/4 ts Pepper 1/2 c Parmesan Cheese; Grated 3 tb Parsley; Snipped 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Chili Powder 1/2 ts Oregano Leaves 1 1/4 ts Salt 1/8 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: South Seas Combo Categories: Fruits Hamburger Main dish Meats Vegetable 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 ts Beef Bouillon; Instant 1 c Water 4 oz Mushroom Stems & Pieces; * 2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked 2 tb Unbleached Flour 2 tb Sherry; Optional * 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 Extracted from Meal-Master (tm) Database -------------- Title: Curry Delight Categories: Fruits Hamburger Main dish Meats Vegetable 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 ts Beef Bouillon; Instant 1 1/2 ts Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water ----------------------------------GARNISH---------------------------------- 1 x Peanuts; Chopped 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; 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 Extracted from Meal-Master (tm) Database -------------- Title: Apple Filled Squash Halves Categories: Fruits Hamburger Meats Side dish Vegetable Servings: 4 2 ea Acorn Squash; Md 1 lb Lean Ground Beef 1 1/2 ts Salt 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Curry Powder Or To Taste 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Souper Baked Sandwich Categories: Breads Cheese Hamburger Main dish Meat Servings: 6 1 1/2 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1/2 ts 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mexicali Spoon Bread Casserole Categories: Breads Cheese Hamburger Main dish Vegetable 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 ts Salt 1 x Chili Powder; To Taste 1/8 ts Pepper 1/2 c Ripe Olives; Sliced ------------------------------CORNMEAL TOPPING------------------------------ 1 1/2 c Milk 1/2 c Yellow Cornmeal 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Saucy Bean 'N Beef Pie Categories: Hamburger Main dish Meats Pies Vegetable 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 ts Thyme Leaves 1/4 ts Salt 16 oz French Cut Green Beans; 1 Cn 1 ds Pepper 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheeseburger Pie Categories: Cheese Hamburger Main dish Meats Vegetable 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 ts Salt 1/4 ts Pepper ----------------------------------TOPPING---------------------------------- 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg 1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix 1 tb Worcestershire Sauce 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 Extracted from Meal-Master (tm) Database -------------- Title: Peppy Pizza Pie Categories: Cheese Hamburger Main dish Meats Vegetable 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 ts Oregano Leaves 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Potluck Surprise Categories: Cheese Hamburger Main dish Meats Vegetable 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 ts Salt 1 ts Italian Seasoning 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Hamburger Pizza Categories: Cheese Hamburger Main dish Meats Vegetable 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 ts Oregano Leaves 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Baked Pizza Sandwich Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Minnesota Minestrone Categories: Cheese Hamburger Main dish Soups Vegetable 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 ts Beef Bouillon; Instant 1 1/2 ts Salt 1 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Beef And Lentil Stew Categories: Hamburger Main dish Meats Soups Vegetable 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 1 ts Salt 1 ts Beef Bouillon; Instant 1/4 ts Pepper 2 tb Parsley; Snipped 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1/2 ts Mustard, Dry 1/4 ts Pepper 1/4 ts Sage 1/8 ts Garlic Powder 1/2 c Sauce ** 1 tb Worcestershire 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 Extracted from Meal-Master (tm) Database -------------- Title: Cheese-Potato Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat 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 Extracted from Meal-Master (tm) Database -------------- Title: Meat And Potato Squares Categories: Cheese Hamburger Main dish Meat loaf Meat 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 Extracted from Meal-Master (tm) Database -------------- 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 1/2 ts Salt 1/2 ts Savory Or Thyme 1/4 ts Pepper 1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- Title: Savory Stuffed Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Vegetable 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 1 ts Salt 1/2 ts Mustard; Dry 1/4 ts Pepper 1/8 ts 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 ts Salt 1/4 ts Sage 1/8 ts Thyme 2 tb Parsley; Snipped 1 tb Worcestershire Sauce 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 Extracted from Meal-Master (tm) Database -------------- Title: Zucchini-Layered Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Vegetable 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 Extracted from Meal-Master (tm) Database -------------- Title: Spooned-Up Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat 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 Extracted from Meal-Master (tm) Database -------------- Title: Saucy Mini-Loaves Categories: Hamburger Main dish Meat loaf Meats Vegetable 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 ts Salt 1/8 ts Nutmeg 1/8 ts Pepper 1/2 c Cucumber; Chopped, Unpared 1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream 3 tb Milk 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 Extracted from Meal-Master (tm) Database -------------- Title: Meat Loaf Tropicale Categories: Fruits Hamburger Main dish Meat loaf Vegetable 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 1 ts Salt 1 ts Mustard; Prepared 1/4 ts Nutmeg 1/8 ts Allspice 2 ea Slices Bacon 2 tb Onion; Chopped 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 ts Caraway Seed; Optional 1/2 ts Celery Seed 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Bacon-Wrapped Little Loaves Categories: Cheese Hamburger Main dish Meat loaf Meat 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 ts Beef Bouillon; Instant 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Surprise Meat Loaf Squares Categories: Hamburger Main dish Meat loaf Meats Vegetable 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 ts Salt 1/2 ts Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 3/4 ts Salt 1 tb Cornstarch 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Granulated Sugar 2 ts Grated Orange Peel 1 ts Vanilla 4 ea Large Eggs 1/2 c Packed Brown Sugar 1/3 c Light Corn Syrup 1/4 c Margarine Melted 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Northwest Cheesecake Supreme Categories: Desserts Cakes Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 Tb Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Margarine 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Carrot 'N' Raisin Cheescake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Granulated Sugar 3 Tb 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 ts Ground Nutmeg 1/4 ts Ground Ginger 1 Tb Unsweetened Orane Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Raspberry Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Creme-filled Cookie Crumbs * 2 Tb Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Lemon Juice 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cocoa-Nut Meringue Cheesecake Categories: Cakes Desserts Servings: 10 7 oz (1 pk) Flaked Coconut * 1/4 c Chopped pecans 3 Tb Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 Tb Cocoa 2 Tb Water 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Velvet Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 Tb 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 Tb Almond Flavored Liqueur 2 c Sour Cream 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Gala Apricot Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 Tb 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 Tb Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Sweet Sherry 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Rum Raisin Cheesecake Categories: Cakes Desserts Servings: 10 1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 Tb Brown Sugar, Packed 3 Tb 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 Tb Rum 2 Tb Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Lime Delicious Cheesecake Categories: Cakes Desserts Servings: 10 1 1/4 c Zwieback Toast Crumbs 2 Tb 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 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Meringue Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 3 Tb Margarine, Melted 2 Tb Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 ts Cinnamon 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Grated Orange Peel 1 c Whipping Cream, Whipped 1 c Vanilla wafer crumbs 1/2 ts Cinnamon 3 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Australian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 6 Tb 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 ts Lemon Rind, Grated 2 ts Lemon Juice 1 ts Vanilla Extract 1/2 c Heavy Cream 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Cornstarch 3 Tb Milk OR Heavy Cream 1 Tb Rum; Dark 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated 1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour 1 ts Lemon Juice 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: English Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 8 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour 1/2 ts Salt 2 ts Sugar; Granulated 4 Tb Butter; Chilled, * 3 Tb Shortening; Chilled 5 Tb 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 Tb Rosewater 1/2 ts Nutmeg; Grated 1/4 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Finnish Curd Cake Categories: Cakes Cheese Cheesecakes Desserts Servings: 8 -----------------------------------CRUST----------------------------------- 2 Tb Butter; * 2/3 c Bread Crumbs; Dry ** ------------------------------------CAKE------------------------------------ 1 1/2 ts Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 ea Eggs; Large 1/2 c Brown Sugar 1 ts Cinnamon; Ground 1 ts Cardamom; Ground 1/2 ts Ginger; Ground 1 ts Orange Rind; Grated 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Unbleached Flour 4 ea Eggs; Large, Separated 1/4 c Sour Cream 1/4 c Heavy Cream 1 ts Real Vanilla Extract 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: German Kasekuchen Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour; Sifted 4 Tb Butter; No Margarine 1/2 c Sugar; Granulated 1 ea Egg; Large 1 ts Baking Powder ---------------------------------CHEESECAKE--------------------------------- 3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch 1 ts Baking soda 1 c Sugar; Granulated 4 ea Eggs; Large 1/2 ts Lemon Rind; Grated 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Hungarian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder 4 Tb Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 ts Salt 1 Tb Lemon Juice 1 x Cold Water; ** ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 ts Vanilla Extract 4 ea Eggs; Large, Slightly Beaten 1 c Sugar; Granulated ----------------------------------TOPPING---------------------------------- 1 c Sour Cream 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 ts Vanilla Extract -------------------------------SABAYON SAUCE------------------------------- 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Salt 1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten 1/2 c Butter; Melted 1 ts Vanilla Extract -------------------------------CRUMB TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Confectioners' Sugar 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cinnamon; Ground 1 ts Lemon Rind; Grated 1/4 c Unbleached Flour 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Cornstarch 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts Ginger; fresh, minced 2 ea Cloves Garlic, minced 1/2 ts Szechuan Peppercorns, crushe 3 Tb Peanut Oil ----------------------------------MARINADE---------------------------------- 1/4 c Soy Sauce; thin 1/4 c Dry Sherry -----------------------------------SAUCE----------------------------------- 1 c Chicken Stock 1 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 ts 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 Tb Thin Soy Sauce 1 ts Salt 2 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Pork in Hot Peanut Sauce Categories: Pork Main dish Meats Hot Vegetable Servings: 4 3 Tb Peanut Oil 1/2 lb Pork Butt 2 ea Cloves Garlic; minced 1 Tb Minced Fresh Ginger Root 1/2 c Preserved Radish 4 ea Sq. Canned Firm Bean Curd 2 ea Green onions -----------------------------------SAUCE----------------------------------- 2 Tb Crunchy Peanut Butter 1 Tb Dark Soy Sauce 1 Tb Cider Vinegar 2 Tb Sesame Oil 2 ea Dried Hot Red Chili Peppers; 2 ts Sugar 1/3 c Stock 1/2 ts 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 Extracted from Meal-Master (tm) Database -------------- 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 Tb Peanut Oil 1/4 ts Salt -----------------------------------SAUCE----------------------------------- 1/4 c Stock 1 ts Thin Soy Sauce 1 ts Chili Paste with Soybean 1 ts Sherry Wine 1 1/2 ts Thin Cornstarch Paste; * * Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 Tb water chestnut flour -----------------------------------SAUCE----------------------------------- 4 ea green onions 2 ea large cloves garlic 1 Tb minced ginger root 1/2 c chicken stock 1/2 Tb sesame oil 1/2 Tb Chinese red vingear 1/2 Tb dark soy sauce 1 1/2 ts chili paste with garlic 1 Tb 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 Extracted from Meal-Master (tm) Database -------------- Title: Hot and Sour Cabbage Categories: Main dish Hot Vegetable Servings: 4 5 ea Napa cabbage leaves 3 Tb peanut oil 4 ea large dried chili peppers 1/2 Tb Szechuan peppercorns 1/2 ts salt 1 Tb thin soy sauce 1/2 Tb rock sugar 1/2 Tb Chinkiang vinegar 1 ts 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 Extracted from Meal-Master (tm) Database -------------- Title: Mongolian Beef Categories: Beef Main dish Meats Ho Servings: 4 4 c peanut oil 15 ea green onion tops 1 Tb minced ginger 1 lb flank or sirloin steak 1 1/2 Tb water chestnut flour 2 ea egg whites 1 ea pinch salt 1 ea cornstarch paste -----------------------------------SAUCE----------------------------------- 1 ts chili paste with garlic 1/4 c chicken stock 2 Tb dark soy sauce 1 ea pinch sugar 1 1/2 Tb 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. -----------------------------------------------------------------------------