The Melting Pot 2.0

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

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / mm0222_6.txt < prev next >

Wrap

Text File | 1993-02-22 | 129KB | 2,812 lines

---------- Recipe via Meal-Master (tm) v7.04 Title: LIGHTHOUSE CASSEROLE Categories: Hamburger Servings: 18 1 lb Small shell macaroni 1 10 oz. jar chili sauce 2 lb Ground beef 1 cn (8 oz) mushroom pieces 1 lg Onion,chopped 1 cn (3 oz) sliced ripe olives, 1 cn (16 oz) kidney beans Drained 1 cn (16 oz) cream style corn 1 c Shredded Cheddar cheese, 1 cn (16 oz) tomato sauce Divided Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each). ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STRAW MUSHROOM MEDLEY Categories: Chinese, Beef Servings: 6 1 cl Garlic minced 2 tb Soy sauce 3 tb Soy sauce 1 tb Vegetable oil 2 tb Dry sherry 1 cn (8 oz) sliced water 7 oz Jar whole straw mushrooms, Chestnuts, drained Drained 3 c Fresh broccoli florets, cut 1 tb Sugar In 1" pieces 2 tb Sliced almonds 1 sm Onion, cut into slivers 1 lb Sirloin steak, cut into 2" 1 Red bell pepper, cut into Long paper thin strips Strips 2 ts Cornstarch Hot cooked rice, if desired In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add meat strips;stir to coat well.Let stand 30 minutes;drain,reserving marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2 to 3 minutes or until meat is no longer pink.Stir in broccoli and onion;cook until crisp tender.Stir in reserved marinade;add remaining ingredients.Cook until mixture becomes slightly thickened.Serve over cooked rice,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CELERY SUKIYAKI Categories: Japanese, Beef Servings: 6 1 1/2 lb Flank steak 3/4 c Boiling water 3 tb Salad oil 1 c Water chestnuts,sliced 3 c Celery,sliced diagonally 5 tb Soy sauce 2 sm Onions, sliced, separated 1 1/2 ts Ground ginger Into rings 1/2 ts Ground black pepper 1 Beef bouillon cube Cut steak into thin diagonal slices.(For easier slicing, partially freeze first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a time.Brown on both sides.Remove and set aside.Add celery and onion to skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in water.Add to skillet along with water chestnuts,soy sauce,ginger and black pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer 10 minutes or until steak and vegetables are fork tender.Serve over rice.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COBBLE CORN CHILI TACOS Categories: Mexican, Hamburger Servings: 6 12 Taco shells 1 cn (8 oz) tomato sauce 1 lb Ground beef 2 tb Instant minced onion 1 pk Chili seasoning mix 1 c Sliced celery 1 cn (17 oz) whole kernel Shredded Cheddar cheese Sweet corn Shredded lettuce 1 cn (14 1/2 oz) stewed tomatoes Arrange taco shells in a shallow baking pan.Place in very slow oven (250 degrees) to crisp while making filling. Heat large skillet;crumble meat in and cook until browned, stirring constantly.Tilt skillet and spoon off excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for 15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese and serve on crisp lettuce.Or the filling may be served like chili con carne, if you don't like taco shells.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEXICAN FLANK STEAK WITH MOCK TAMALES Categories: Mexican, Beef, Sauces Servings: 6 1 1/2 lb Beef flank steak 1 ts Fresh ground black pepper 1/3 c Fresh lemon juice 1 Linda's Salsa Sauce 1/3 c Extra virgin olive oil 1 Mock tamales 6 tb Minced jalapeno peppers Fresh lemon slices 1 tb Minced fresh cilantro Jalapeno peppers 1 ts Salt Cilantro sprigs ----------------------------LINDA'S SALSA SAUCE---------------------------- 2 Tomatoes, peeled 3 Jalapeno peppers, thin 3 lg Cloves garlic, peeled Sliced 2 Plum tomatoes finely 1/4 c Coarsely chopped fresh Chopped Cilantro 3 Plum tomatoes, coarsely 1 tb Fresh lemon juice Chopped 1 ts Freshly ground black pepper --------------------------------MOCK TAMALES-------------------------------- 1 c ( 4 oz.) grated sharp Tops Cheddar cheese 6 7" flour tortillas 1 c Muenster cheese 6 8 by 12" pieces of foil 2 tb Minced green onion with Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHIANG MAI STEAKS Categories: Chinese, Beef Servings: 4 --------------------------------COCONUT MILK-------------------------------- 1 1/2 c Water 1 c Packed, flaked coconut -----------------------------------STEAKS----------------------------------- 4 Beef tenderloins, cut 1" 2 tb Creamy peanut butter Thick (approx. 4 oz. each) 2 ts Curry powder 1 Coconut Milk Kiwi fruit, peeled and 2 tb All-purpose flour Sliced, if desired 1/4 ts Salt Flaked coconut 1/2 ts Butter Parsley sprigs 1/2 ts Vegetable oil Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake off excess flour and reserve.heat butter and oil in large heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly.Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly.Return steaks to pan and turn to coat with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.Makes about 1 1/4 cups. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RED HOT BEEF KABOBS WITH YOGURT SAUCE Categories: Beef Servings: 8 1 Boneless beef sirloin steak 1 8 oz. carton plain low fat Cut 1 1/4" thick (about 2 Yogurt Lbs.) 1/3 c Minced green onions and 1/4 c Packed brown sugar Tops 4 ts Cider vinegar 1/4 ts Garlic salt 1 tb Vegetable oil 10 oz Fresh spinach 2 ts Chili powder Red bell pepper slices 1 ts Salt Paprika 1 ts Hot pepper sauce Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce in medium bowl.Add beef pieces;toss to coat.Let stand 15 minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning frequently. To serve,place spinach around edge of large serving platter leaving center open for small serving bowl.Remove beef from skewers and arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TOP OF THE STOVE Categories: Hamburger, Campbells Servings: 8 16 oz Frozen egg noodles 1 cn Campbell's Cheddar cheese 1 1/2 lb Ground beef Soup 1 c Chopped onion 1 c Sour cream 1 cn Cambell's cream of mushroom 1 ts Italian seasoning Soup Cook noodles in boiling water for 20 minutes or until tender. Drain and keep warm.While noodles cook,brown ground beef and onions.Drain off excess fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in large saucepan.Simmer for 10 minutes,stirring frequently,(do not boil).Serve over warm noodles.Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN STYLE MEAT LOAF Categories: Hamburger Servings: 6 1 lb Lean ground beef 1 c Fresh bread crumbs 6 oz Italian sausage or spicy 1/2 c Chopped onion Bulk sausage 1/2 c Chopped green bell pepper 1 cn (14 1/2 oz) Italian style 1 Egg, beaten Stewed tomatoes In a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8" loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Crabs Categories: Fish, Cajun Servings: 8 3 Medium bellpeppers 2 Stalks celery 2 Large onions 1 Stick butter 2 c Bread crumbs 1/2 lb Claw crab meat 1 tb Flour 1 pn Green onions 1 pn Parsley 3 Eggs Saute' vegetables until wilted,season to taste with salt and red pepper. Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other ingredients and fill crab shells. Dip in a batter of egg and milk,then in flour and finally in bread crumbs. Fry until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Seafood Gumbo Categories: Cajun, Fish Servings: 6 3 lb Fresh Shrimp 2 lb Lump Crabmeat 3 c Vegetable Oil 8 c Onions - Chopped 4 tb Chopped Garlic 1 cn 8oz. Tomato Sauce 3 tb Black pepper 1 ga Water 2 pt Oysters 4 1/2 c Flour 2 c Bell Peppers Chopped 3 c Celery - Chopped 1 c Green Onions Chopped 3 tb Salt 2 ts Red Pepper 3/4 c Parsley - Chopped 3 cn 14oz. Whole tomatoes & juice Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, addonions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving,bring to a light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Saute A La Creole Categories: Cajun, Poultry Servings: 5 3 lb Broiler-Fryer Chicken 3/4 c Flour 1 1/2 ts Salt 1/2 ts Pepper 1 c Cooking oil 1 c Onion chopped 1 c Green pepper chopped 2 c Sieved tomatoes 1 Clove garlic, Minced 1/4 ts Basil 2 tb Chicken drippings Cut chicken into serving size pieces, put flour,salt and pepper into a shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat and brown the chicken evenly. When chicken is browned remove and set it aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce occasionally. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salmon Steaks Categories: Fish, Barbeque Servings: 4 4 Salmon steaks 2 tb Soy sauce 1/4 c Oil 1/2 tb Ginger 2 tb Lemon juice Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Cornish Hens Categories: Poultry, Main dish Servings: 4 4 Cornish game hens 1 ts Rosemary 1/2 c Butter 2 Cloves garlic, pressed 2 tb Lemon juice Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPICY ROAST BEEF Categories: Beef Servings: 8 3 lb Beef for roasting (eye 2 cl Garlic,minced Round, top sirloin or 1 tb Soy sauce Sirloin tip) 1 tb Olive oil 2 ts Dry mustard 1 Fresh onion, sliced 1/4 c Dijon mustard Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry mustard over entire surface of meat.Mix up the rest of the ingredients in big measuring cup and spread it over the roast.Now, place the roast atop the onion layer in pot.Let stand several hours. When you are ready to cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes. Then turn back oven to 350 degrees and roast 45 minutes or longer, depending on desired doneness.Use your meat thermometer to determine time. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MAMA'S ITALIAN MEATLOAF Categories: Meatloaf Servings: 12 2 lb Lean ground beef 1/2 ts Salt 1 lb Italian sausage 1/4 ts Pepper 1 1/2 c Cracker crumbs 1 ts Oregano 2 Eggs, beaten 1 cl Garlic,minced 1 md Onion, chopped 1 c Pizza sauce 1 Bell pepper, chopped ----------------------------------FILLING---------------------------------- 1/2 lb Boiled ham,sliced thin 1 cn (8 oz) mushrooms,drained 8 oz Grated Mozzarella cheese Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on top of meat mixture,leaving a small margin.Spread mushrooms over ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10" size and roll meat like a jelly roll.Use wax paper to lift.When rolled tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before done,sprinkle reserved cheese over and finish baking.Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HEARTY BURGUNDY MEATBALLS Categories: Meat balls Servings: 4 1 lb Lean ground beef 8 oz Pearl onions, peeled and 1 lg Egg Halved, about 1 1/2 cups 1 c Fresh bread crumbs, 2 tb All-purpose flour About 2 slices bread 1/2 c Red burgundy or other dry 1 ts Salt Red wine 1/4 ts Freshly ground black pepper 1 Envelope instant beef 2 tb Vegetable oil Bouillon 3 md Carrots,peeled and sliced, 3 tb Chopped fresh parsley About 1 cup 1 12" loaf French bread 2 c Quartered medium-size fresh Sliced Mushrooms, about 8 oz. In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SWEET-SOUR MEATBALLS ORIENTAL Categories: Meat balls, Oriental Servings: 4 1 cn (20 oz) pineapple chunks Pieces,about 3/4 cups Packed in juice 1 cl Garlic, crushed 1 lb Lean ground beef 2 ts Cornstarch 1 lg Egg 2 tb Cider vinegar 1 c Fresh bread crumbs, about 1 tb Light brown sugar, firmly 2 slices bread Packed 3/4 ts Salt 1/4 ts Ground red cayenne pepper 1/2 ts Ground ginger 4 oz Fresh Chinese pea pods OR 2 tb Vegetable oil 6 oz Frozen pea pods, thawed 3 md Scallions, cut into 1" Drain pineapple well,reserving 3/4 cup juice;set aside.In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides.Using slotted spoon, remove to plate.To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES Categories: Thai, Meat balls Servings: 4 Vegetable oil 1/2 c Chunk-style peanut butter 1 lb Ground pork 1 tb Grated lemon peel 1 lg Egg 1/4 ts Ground red cayenne pepper 1/2 c Dry-roasted peanuts, 1 sm Cucumber,sliced Finely chopped 1 sm Carrot, peeled and thinly 1/4 c Chopped fresh cilantro or Sliced or cut into thin Parsley Sticks 3/4 ts Salt Fresh cilantro or parsley 3 3/4 oz Pkg. cellophane noodles Sprigs, optional (see note) Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into 1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add meatballs.Cook about 12 minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SALSA Categories: Meat balls, Sauces Servings: 4 3 tb Vegetable oil Cheese 1 sm Onion,diced,about 1/2 cup 1/3 c Shredded mild Cheddar 1/2 ts Chili powder Cheese 1 lb Lean ground beef 3/4 ts Salt 1 lg Egg 6 Corn tortillas, half 10 oz. 1 cn (4 oz) mild green chilies, Pkg., cut into wedges Drained and chopped 1 Zesty Tomato Salsa 1 3/4 c Fresh bread crumbs, about 4 Lettuce leaves, optional Slices bread Tomato wedges, optional 1/3 c Shredded Monterey Jack -----------------------------ZESTY TOMATO SALSA----------------------------- 1 tb Vegetable oil 1 md Onion, diced (about 3/4 cup) 1 Red pepper, cored, seeded 1 lg Clove garlic,crushed And diced (about 2 cups) 2 lg Ripe tomatoes, diced (about 1 Green bell pepper, cored, 2 cups) Seeded and diced (about 2 1/2 ts Hot red pepper sauce Cups) Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through.Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs if desired.Serve with tortilla chips and salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BARBECUED VENISON RIBS Categories: Barbeque, Game Servings: 6 2 1/2 c Water 2 md Onions,diced 3 c Ketchup 2 tb Chili powder 1 tb White vinegar 1/2 ts Salt 1/4 c Lemon juice 6 lb Venison ribs with some loin 1/2 c Worcestershire sauce Meat attached 1/2 c 100% Wisconsin maple syrup Freshly ground black pepper 1/2 c Brown sugar To taste Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HAMBURGER HOT DISH Categories: Hamburger Servings: 4 1 lb Ground beef 1 ts Salt 1 c Celery,diced 1/4 ts Onion salt 1/2 c American cheese,diced 3 tb Ketchup OR 1/4 c Ripe olives,cut up 1 c Canned tomatoes 2 c Uncooked noodles Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a boil.Simmer for 30 minutes,stirring occasionally.Add water as needed. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RIO GRANDE MEAT LOAF Categories: Meatloaf Servings: 6 1 cn (3 oz) mushrooms 1/3 c Crushed tortilla chips 1 1/2 lb Ground beef 1/2 ts Garlic salt 1 Egg, slightly beaten 1/8 ts Red pepper 1/3 c Heinz Ketchup 'n Onions Dash pepper Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms. Combine mushrooms and reserved liquid with beef and remaining ingredients.Form into a loaf (8 x 4 x 1 1/2") in shallow baking dish.Bake in 350 degree oven,1 hour.Let meat loaf stand 5 minutes before slicing.Serve with additional Ketchup 'n Onions,if desired. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHEESE MEATLOAF Categories: Meatloaf Servings: 8 2 lb Ground chuck 1/2 ts Pepper 1 md Onion,chopped 1/2 ts Garlic salt 2 Eggs,beaten 1 1/2 c Mozzarella cheese 12 Single crushed crackers 1 cn (12 oz) Italian tomato 1 c Milk Sauce 1 ts Salt Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x 1/4" thick.Spread mozzarella cheese over mixture to about 1" from edges.Start from one end and lift waxed paper and roll mixture into a log shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to 1/2 hours or until middle is done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VEAL SCALOPPINE WITH TOMATOES AND OLIVES Categories: Veal Servings: 4 8 Slices veal scaloppine, 1/2 c Chopped onion About 1 1/4 lbs. 1/4 c Flour 1 c Sweet red or green peppers, 1/2 c Drained canned tomatoes Cut into thin julienne 2 tb Peanut,vegetable or Strips Corn oil Salt and pepper 1 ts Dried oregano 24 sm Stuffed green olives 2 tb Red wine vinegar 1 Egg 7 tb Butter 2 ts Finely minced garlic 3 tb Chopped fresh parsley 1 tb Water Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish.Coat the scaloppine on both sides with flour.Dip them into the egg mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn and cook on the other side for 1 minute.As the pieces are cooked,transfer them to a warm platter and keep hot. Wipe out the skillet.To the clean skillet,add the remaining butter. When it has melted,add the pepper strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing and stirring,until the peppers are crisp tender. Add the tomatoes and cook about 1 minute.Add the oregano and vinegar and stir well.Cook over high heat about 30 seconds.Pour the mixture over veal and sprinkle with parsley.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GERMAN MEATBALLS Categories: Meat balls Servings: 4 3 tb Vegetable oil 1 c Fresh bread crumbs 1 lb All-purpose potatoes, 1/2 ts Grated lemon peel Scrubbed and sliced, about 2 tb Chopped fresh parsley 3 1/2 cups 2 tb White wine 1/2 sm Head red cabbage, about Worcestershire sauce 8 oz., cored and coarsely Salt and black pepper,to Sliced Taste 1 sm Onion, diced, about 1/2 cup 2 ts All-purpose flour 8 oz Lean ground veal 1 tb Fresh lemon juice 8 oz Lean ground pork 1 tb Capers,drained In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAUCY SWEDISH MEATBALLS Categories: Meat balls Servings: 4 1 lb Lean ground beef 3 tb Butter 1 lg Egg 1 pk (8 oz) medium egg noodles 1 c Fresh bread crumbs, from 8 oz Fresh green beans, cut into 2 slices bread 1 1/2" pieces, about 2 cups 1/4 c Club soda 2 c Sliced fresh mushrooms, 3 tb Chopped fresh dill OR About 8 oz. 1 1/2 tb Dried dill weed 1/3 c Sour cream 1 1/4 ts Salt Fresh dill sprigs, optional 3/4 ts Freshly ground black pepper In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning frequently until browned on all sides.Meanwhile,prepare noodles according to package directions,add green beans to boiling water along with noodles;do not add salt.When meatballs are browned,remove to plate using slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt over medium-high heat.Add mushrooms;cook about 5 minutes, stirring frequently until crisp-tender.Return meatballs to skillet along with 3/4 cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper.Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour cream;cook 2 to 3 minutes longer until heated through. To serve:Drain noodles and green beans;arrange on serving platter. Spoon meatball mixture over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS Categories: Meat balls Servings: 4 3 tb Olive oil 1/3 lb Ground beef 1 lg Red bell pepper, cored, 1/3 lb Ground pork Seeded and cut into thin 1/3 lb Ground veal Strips 1 lg Egg 1 lg Green bell pepper, cored, 1/4 c Fine dry bread crumbs Seeded and cut into thin 1/4 c Chopped fresh parsley Strips 1 ts Fennel seeds, crushed 1 lg Yellow bell pepper, cored, 1 1/4 ts Salt Seeded and cut into thin 1/4 ts Black pepper Strips 1/2 c Pitted black olives, halved 1 lg Onion, cut into wedges In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining 1/2 tsp. salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Taskebab Categories: Beef Servings: 5 1 lb Diced beef 1/2 sm Onion,diced Olive oil 1/4 ts Basil 1 Eggplant, peeled and diced 1/4 ts Oregano 3 c Light tomato sauce Salt and pepper to taste Fry beef and eggplant in oil in skillet (or eggplant may be deep- fried).Prepare light tomato sauce.Combine with remaining ingredients. bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to blend through meat and eggplant.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORIENTAL STYLE FLANK STEAK Categories: Oriental, Beef Servings: 6 1 1/2 lb Flank steak 1 cl Garlic,minced 1/4 c Green onion slices 1/4 c Soy sauce 2 tb Sesame seeds,toasted 1/4 ts Ground ginger 3/4 c Barbecue sauce Score steak on both sides.Pour combined ingredients over steak. Cover;marinate in refrigerator several hours or overnight,turning once. Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired doneness,brushing frequently with barbecue sauce mixture and turning occasionally.To serve,carve steak across grain with slanted knife,into thin slices.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VENISON PICADILLO Categories: Game Servings: 8 3/4 c Chopped onion 1 ts Ground coriander 1 ts Chopped garlic 1/2 ts Ground cloves 2 tb Olive oil 2 c Canned whole tomatoes, 2 lb Venison shoulder or leg, Seeded and chopped Ground 2 tb Red wine vinegar 2 ts Red chili flakes 2 tb Raisins 1 ts Dried oregano 1/4 ts Salt 1 ts Ground cumin 1/4 ts Black pepper In a large pan,saute onion and garlic in the oil until onion is golden.Add ground venison,chili flakes,oregano,cumin,coriander and cloves.Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid is reduced by half.Adjust seasonings and serve with tortillas and fresh salsa.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SWEET AND SOUR KABOBS Categories: Beef Servings: 6 1 lb Lean ground beef 6 Cherry tomatoes, halved 1 md Green pepper, cut into 6 Fresh mushrooms, halved Squares 1 cn (8 oz) pineapple chunks, in 3/4 c A-1 Steak Sauce Its own juice, undrained 1/2 c Plain bread crumbs Hot cooked rice 1 Egg, beaten Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24 meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce with reserved juice.Set aside. Thread meatballs,pineapple,green pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning and brushing with Steak Sauce Mixture,frequently.Serve with rice bedding.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHEDDAR BURGERS Categories: Hamburger Servings: 5 1 lb Lean ground beef 3 tb Heinz 57 Sauce 1 c Grated Cheddar cheese 1/4 ts Salt 1/2 c Soft bread crumbs Sandwich Buns, toasted 1/4 c Minced onion Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.Makes 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STUFFED CABBAGE ROLLS Categories: Hamburger Servings: 5 12 Cabbage leaves 1/8 ts Pepper 1 lb Hamburger 1/8 ts Garlic salt 1/2 c Uncooked instant rice 1 cn (15 oz) tomato sauce 1 md Onion,about 1/2 cup 1 ts Sugar 1 cn (4 oz) mushroom stems and 1/2 ts Lemon juice Pieces 1 tb Cornstarch 1 ts Salt 1 tb Water Cover cabbage leaves with boiling water.Cover;let stand until leaves are limp,about 10 minutes.Remove leaves;drain. Mix hamburger,rice,onion,mushrooms,with liquid,salt,pepper,garlic salt and 1/2 cup of the tomato sauce.Place about 1/3 cup hamburger mixture at stem end of each leaf.Roll leaf around hamburger mixture tucking in sides. Place cabbage rolls seam side down in ungreased square baking dish, 8 x 8 x 2".Mix remaining tomato sauce,sugar and lemon juice;pour over cabbage rolls.Cover;cook in 350 degree oven until hamburger is done, about 45 minutes. Mix cornstarch and 1 tbsp.water in saucepan.Stir in liquid from cabbage rolls.Heat to boiling,stirring constantly.Boil and stir 1 minute.Serve sauce with cabbage rolls.Garnish with parsley,if desired. Makes 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MOUSSAKA Categories: Greek, Hamburger Servings: 4 1 md Eggplant, about 1 1/4 lbs. 1/4 ts Black pepper Flour Salt 6 tb Margarine 1 cn (8 oz) tomato sauce 1/2 c Chopped onion 1/2 c Dry white wine 1 lb Lean ground beef 3 md Tomatoes, fresh, thinly 1/4 c Finely chopped parsley Sliced 1 ts Nutmeg 1 Egg, beaten 1/2 ts Paprika 1/2 c Grated Mozzarella cheese Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off excess.Saute on both sides in margarine until brown,adding more margarine as needed.Drain on paper towels;set aside. In large skillet,saute onion until tender.Add meat;saute until no longer red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a few minutes. Arrange layer of eggplant slices in bottom of lightly buttered 2 quart or shallow baking dish.Pour half the meat mixture over eggplant. Cover with half remaining eggplant slices.(Layers will be sparse if shallow baking dish is used.)Pour on remaining meat mixture.Top with remaining eggplant and tomato slices,overlapping,alternately,for an attractive visual effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or longer,until top is toast brown.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MICROWAVE BEEF STROGANOFF Categories: Beef, Microwave, Campbells Servings: 4 1 lb Boneless beef sirloin steak Soup 1/2 c Chopped onion 1/2 c Sour cream 1 cn (10 3/4 oz) Campbell's 1/2 ts Paprika Condensed Cream of Mushroom Hot cooked noodles Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices across the grain.In a 2 qt. microwave-safe casserole, combine beef and onion.Cover with lid;microwave on high 5 minutes or until beef is no longer pink,stirring once during cooking. In small bowl,stir soup until smooth;stir in sour cream and paprika.Add to beef,stirring to coat.Cover,microwave @ 50 percent power 3 minutes or until heated through.Serve over noodles.Makes about 3 1/2 cups or 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEDITERRANEAN STIR-FRIED BEEF Categories: Beef, Pasta Servings: 4 1/2 lb Boneless beef bottom round 2 ts Cornstarch 1/2 c Water 2 cl Garlic, minced 1/4 c Red wine vinegar 3 tb Olive or cooking oil 2 ts Minced dried onion 1 pk (16 oz) frozen loose pack 1/4 ts Pepper Broccoli, cauliflower and 1/8 ts Ground red pepper Carrots 6 oz Linguine 1 c Sliced fresh mushrooms 2 tb Butter Grated Parmesan cheese Partially freeze beef, thinly slice across grain into bite-size strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix well.Marinate 15 minutes @ room temperature.Cook pasta according to package directions.Drain;toss with butter.Keep warm. Drain meat,reserving marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on platter.Sprinkle with cheese.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHILLED FILLET OF BEEF WITH SOUR CREAM Categories: Beef Servings: 8 4 lb Trimmed beef fillet 1 cl Garlic, minced Salt to taste 3/4 lb Bacon, cut into 1" pieces Pepper to taste 1/4 lb Mushrooms,sliced 4 tb Butter,divided 1 tb Grated onion 1 Carrot, finely chopped 1 1/2 c Sour cream 1 Leek, white part only, 2 ts Horseradish Finely chopped 1 tb Finely chopped parsley 1 Rib celery, finely chopped 1 ts Thyme 1 tb Vegetable oil 1 ts Chervil Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on cutting board,pouring pan juices into bowl. Add remaining ingredients to pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut wedge 1" wide and 1" deep along top length of beef.Remove long triangular wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany with remaining stuffing.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARINATED FILET MIGNON Categories: Beef Servings: 4 4 Filets, 14 oz. each 1 c Brandy 6 Mushrooms,sliced 1 c Burgundy 2 Slices bacon, quartered 1 c Vegetable oil Salt and pepper 1/2 c Butter 1 ts Crushed black peppercorns 3 tb Flour 3 Bay leaves 2 c Beef stock 1/2 ts Allspice 1 c Marinade 5 Cloves 16 Whole mushrooms Make two slits in each filet,about 3" long and not quite to the underside.Stuff these with slices of mushroom,bacon pieces and salt and pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable oil.Place prepared filets in this mixture and refrigerate for 24 hours or more. Remove and drain filets,when ready to cook.Grill according to taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2 cup butter in a small saucepan.Stir in flour and brown. Blend in until smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat through.Pour sauce over filets.Serves 4.Decorate with parsley and onion rings. Recipe is from Brennan's Restaurant in New Orleans. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: INDOOR MEAT STICKS Categories: Beef Servings: 4 1 lb Of sirloin 12 Pearl onions 1 Green pepper 1/2 lb Mushrooms 1 Zucchini ----------------------------------MARINADE---------------------------------- 1/2 c Chopped onions 1/2 ts Salt 2 tb Sesame seeds 1/4 ts Pepper 2 tb Peanut oil 2 tb Brown sugar 1/2 c Soy sauce 1 ts Lemon juice Combine the marinade and set aside.Cut and cube the sirloin and add it to the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the green pepper into squares and the zucchini into small wheels. Arrange the meat on skewers and the green pepper,zucchini,onions and mushrooms on separate skewers.Broil the meat on a rack 4" from the heat.Brush with marinade and turn every 2 or 3 minutes.The meat should cook for about 10 minutes and the vegetables for about 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BATTER UP BEEF PIE Categories: Beef, Pies Servings: 6 2 c Cooked beef, cut into 1/2" 1/4 c Butter Pieces 1 1/2 c Flour 1/2 c Chopped onion, saluted in 1 c Grated Cheddar cheese Butter 1 tb Dried minced onion 1 c Cooked carrots, cut in 1 tb Sugar Chunks 2 ts Baking powder 1 c Cooked potatoes, cut in 1 ts Salt Chunks 1 1/2 c Milk 1 c Beef gravy Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of 8" square baking dish in 350 degree oven.Combine remaining ingredients in mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HUNGARIAN BRANDY BEEF GOULASH Categories: Beef, Stews Servings: 6 3 lb Beef, first cut of the 2 1/2 c Onion, cut into 1 1/2" Round or stew meat, cut in Chunks 1" cubes 3/4 c Brandy 2 1/2 ts Salt 1 cn (10 1/2 oz) beef consomme 1/2 ts Pepper 3/4 ts Marjoram,crumbled 2 tb Paprika 3/4 ts Caraway seeds 2 tb Shortening,half butter 1 1/2 tb Cornstarch Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy. Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GLAZED CORNED BEEF Categories: Beef Servings: 8 3 lb Corned beef 4 tb Prepared Dijon mustard 1 c Orange marmalade 4 tb Brown sugar Place corned beef in large pot and cover with boiling water.Bring to a boil,lower heat,cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350 degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat is done,remove from pot and drain.Place meat on an oven proof serving dish and pour marmalade mixture over it, coating thoroughly. Bake beef for 30 minutes or until glaze is crisp and brown.Serve hot or at room temperature with boiled cabbage,potatoes and or carrots. Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRENCH RIB STEAK WITH MARROW AND RED WINE SAUCE Categories: Beef Servings: 4 1/4 lb Marrow from beef bones 5 tb Butter 2 Rib steaks, about 1 1/2 lbs 3 tb Finely chopped shallots Salt to taste 1 1/2 c Dry red wine Fresh ground pepper 1 tb Red wine vinegar 1 tb Corn,peanut or vegetable 1/4 ts Sugar Oil 1/2 c Fresh or canned beef broth Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper.Heat the oil in a heavy skillet large enough to hold both steaks.Add the steaks and cook about 10 minutes or until thoroughly browned and scared on one side.Turn and continue cooking until thoroughly browned and scared, about 5 minutes.Cook about 5 minutes longer,turning meat occasionally. Transfer the steaks to a warm platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over relatively high heat until the liquid is almost completely reduced,about 12 minutes.Add the broth and any juices that may have accumulated around the steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter. Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold water to cover and salt to taste.Bring to a simmer but do not boil.Cook as briefly as possible,only until the marrow is barely heated.If the marrow cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer the marrow pieces to the sauce.Slice the steaks and serve with the marrow sauce on the side.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CREAMY MEATBALL DINNER Categories: Meat balls, Microwave Servings: 4 1/2 c Soft whole wheat bread Of mushroom soup Crumbs 1/2 Cup apple juice or water 1 Beaten egg 2 tb Snipped parsley 2 tb Milk 1/2 ts Dried basil,crushed 1 tb Chopped onion 2 c Frozen crinkle-cut carrots 1/4 ts Salt 2 tb Margarine or butter,melted 3/4 lb Ground beef 1/2 c Brown rice, cooked 1 cn (10 3/4 oz) condensed cream Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into 20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15 minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add meatballs and stir to coat.Divide rice among 4 shallow single-serving baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap; freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the microwave,turning once.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE Categories: Veal, Sauces Servings: 10 2 tb Unsalted butter Temperature 4 lb Boneless veal loin, trimmed Salt and pepper And tied, at room ---------------------------PISTACHIO BUTTER SAUCE--------------------------- 1/4 c Finely chopped shallots 8 oz Cold unsalted butter, cut 1/2 c White Burgundy Wine Into 16 pieces 1/4 c White wine vinegar 1 cl Garlic,peeled and mashed 1/2 c Water 1/2 c Coarsely chopped, toasted 1/4 ts Salt Pistachio nuts 1/4 ts Freshly ground white pepper Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season veal with salt and pepper.Brown meat on all sides over medium high heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer inserted in thickest portion registers 140 degrees.Baste with butter several times during roasting.Remove meat from oven,cover loosely with foil and allow to rest in warm place for 15 minutes before slicing.Slice into 1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.Serves 8 to 10. PISTACHIO BUTTER SAUCE In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2 tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces of cold butter,1 at a time.Do not add more butter until each piece is incorporated.The sauce will have the consistency of heavy cream after all the butter has been added.Whisk in the garlic and pistachios.Taste and adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept lukewarm in double boiler.At serving time, place over heat and whisk in 1 tsp. cold water at a time until desired consistency is achieved. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORANGE AND SPICE POT ROAST Categories: Beef Servings: 8 4 lb Beef chuck pot roast 1 tb Dried parsley flakes 2 tb Lemon juice 1 ts Sugar 1 ts Salt 1/2 ts Ground cinnamon 3 Slices bacon 1 cl Garlic, minced 1 cn (8 oz) stewed tomatoes 4 Whole cloves 1 c Orange juice 1 sm Bay leaf 2/3 c Chopped onion 2 tb All-purpose flour 1/4 c Snipped fresh parsley OR 1/4 c Cold water Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook bacon until crisp.Remove from pan;crumble;set aside.Brown roast in drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is tender. Transfer roast to serving platter;cover with foil. Remove cloves and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with meat.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cola Roast Categories: Beef Servings: 8 1 ts Salt 1/2 ts Pepper 1/2 ts Garlic Powder 4 lb Bottom Round Roast 3 tb Vegetable Oil 12 oz Chili Sauce 12 oz Cola Flavored 2 tb Hot Pepper Sauce Carbonated Beverage 2 tb Worcestershire Sauce Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Tortoni Categories: Desserts, Chocolate, Microwave Servings: 4 2 Sq Unsweetened Chocolate 1/4 c Sugar 6 oz Semi Sweet Chocolate 2 1/2 c Whipping Cream 1/2 c Chopped almonds 2 ts Sugar 4 Egg Whites 1 tb Vanilla 1/8 ts Cream of Tartar 6 oz Chopped Candied Red Cherries 1/8 ts Salt In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kentucky Kernels - S.A. Express News - Karen Haram Categories: Cookies, Holiday Servings: 10 4 tb Butter (1/2 Stick) 1 Box of Powdered Sugar 1/3 c Bourbon 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Zinfandeli's Tortilla Soup - S.A. Express - Arlene Lightsey Categories: Soups, Mexican, Texas Servings: 8 1 tb Vegetable Oil (or two) 1 1/2 ts Garlic, fresh, chopped 8 Corn Tortillas, chop coarse 2 c Onion puree 1 ts Cayenne pepper 2 tb Cumin powder 3 Bay Leaves 3/4 c Tomato Paste 1 1/2 tb Chicken Base (See note) 1/2 c Water 1/4 c Cilantro, fresh, chopped 2 tb Epazote, chopped 1 Salt to taste 1 White pepper to taste 2 Chicken breasts, cook & dice 1 Chopped Avocado 1 Corn Tortilla strips, fried 1 Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. Corn Tortilla strips should be deep fried. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Boudin Blanc I - (Sausage-Making Cookbook) Categories: French, Pork Servings: 5 2 1/2 lb Pork butt, fine ground 2 1/2 lb Chicken breast, fine ground 2 tb Salt 3 ts White Pepper 3 ts Quatre-epices 20 Eggs 6 tb Rice flour 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pour la France's Fudge Caramel Cake - Express News Categories: Cakes, Texas, Desserts, Sauces Servings: 10 2 9-inch layers of choc. Cake 1 Fudge Icing (Recipe) 1 Caramel Sauce (Recipe) 1 1/2 c Cashews, roasted, unsalted 2 c Heavy Cream 2 1/2 lb Semisweet Chocolate 1/3 c Light Corn Syrup 1 c Brown Sugar, firmly packed 2 ts Butter 1/8 ts Salt 1/3 c Heavy Cream FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: Cheese/eggs, Casseroles, Main dish, Poultry Servings: 4 2 c Chicken -cooked, diced 1/2 c Mayonnaise 1 1/2 c Celery - diced 1 Lemon slice - peeled 1/2 c Almonds - blanched 1/2 Onion - small 4 c Potato chips - whole 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Jalapeno Seasoning Salt Categories: Spices Servings: 6 1 c Garlic Salt 2 c Jalapeno Powder; * 3/4 c Celery Salt 1/2 c New Mexico Chile Powder; * 1/4 c Salt * Both of these items should be available at grocery and specialty stores that handle Mexican foods. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sam Arnold's Cowboy Pot Roast Categories: Main dish, Meats Servings: 4 3 lb Pot Roast 1 ts Sugar 2 tb Margarine; OR 6 oz Apricots; Dried, 1 Pkg 2 tb Canola Oil; Puritan 1 ts Lemon Peel; Grated 1/2 White Onion; Md, Chopped Salt & Pepper; To Taste 1 1/4 c Beef Stock Leeks; White Only, * * Blanch the leeks with boiling water and then slice them. Cut the pot roast into small cubes (about 1-inch in size). Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sausage, Cheese, and Egg Casserole Categories: Breakfast, Eggs, Casseroles Servings: 6 12 c Herb seasoned croutons 1 cn Cream of mushroom soup 1 1/2 lb Mild bulk sausage 2 c Grated sharp cheddar cheese 4 Eggs 3/4 ts Dry mustard 2 1/2 c Milk 1 Dash of pepper 1/2 ts Salt 1/2 c Milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snails Bourguignonne / Escargots a la bourguignonne Categories: Appetizers Servings: 6 24 Large Paris mushrooms 100 Canned Burgundy snails Salt and pepper 1/2 c Snail butter 1/2 c Oil Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Saffron Rice Categories: Rice Servings: 6 2 tb Butter 2 Bay Leaves 1 ts Cumin seeds 1/2 c Uncooked rice 1 1 inch Cinnamon stick 1 ts Salt 3 Brown cardamon pods, crushed 1 1/2 c Chicken stock 4 Whole Cloves 1/4 ts Saffron 1/2 ts Black Peppercorns Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Biryani Categories: Indian, Sauces Servings: 6 6 tb Butter 1/2 c Raisins 1/2 c Almonds 3/4 c Chicken stock 1/2 c Cashews Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snails with frogs' legs / escargots aux grenouilles Categories: Main dish Servings: 4 48 Burgundy snails 1/2 c Milk Court bouillon Flour 4 Shallots 4 tb Butter Chives Salt and pepper 3/4 c White Macon wine Chopped parsley, to garnish 24 Frogs' legs [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mrs. Fields Cookies Categories: Cookies Servings: 112 2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Oatmeal * 1 ts Salt 2 ts Baking powder 2 ts Baking soda 1 Chocolate chips (24-oz bag) Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a powder. Measure first, then blend.) Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Figue Vert (Green Banana) Gratin Categories: Vegetables, Side dish Servings: 4 3 lb Green bananas Salt 2 c Chicken Stock Ground Nutmeg 2 tb Butter 1 pn Cinnamon 1 Small Onion, chopped 1 c Grated Cheddar Cheese 1 c Light cream or milk 1/2 c Fresh Bread Crumbs 2 Eggs, beaten Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana Flambie Categories: Desserts Servings: 4 8 Medium sized Ripe Bananas 1/3 c Orange Juice 1/4 c Butter 4 tb White Rum or Heated Brandy 1/3 c Apricot Jam In a large frypan, melt butter over medium heat. Add bananas and cook for 3 ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream. Serves 4. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Budwix Cream Categories: Desserts Servings: 1 4 ts Budwix 1 Juice of 1 Lemon 2 ts Cold-pressed Oil 2 ts Honey 2 tb Cottage Cheese 1 Banana *Budwix is a mixture of millet, almonds and flax seed. You can use plain yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can be used instead of a banana. In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately. From The Gazette, 91/02/20. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creole Shrimp Stew Categories: Cakun, Shellfish, Stews Servings: 4 1/3 c Chopped Bacon 3 c Seafood Stock 1/3 c All-Purpose Flour 2 c Water 4 Stalks Celery, chopped 2 tb Lemon Juice 1 Large Onion, chopped 1 tb Granulated Sugar 1 Large Green Pepper, chopped Creole Spices 6 Green Onions, chopped 2 lb Uncooked, shelled Shrimp 1 c Tomato Paste 1/4 c Minced Fresh Parsley * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Cheese Crosses Categories: Desserts Servings: 18 3 oz Cream Cheese, softened 2 tb Honey 1 tb Butter, softened 1/4 ts Grated Lemon Rind In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture to make crosses on buns. Do not reheat once crosses are in place. Makes enough for 1 1/2 dozen buns. From The Gazette, 91/02/27. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Beef Categories: Beef Servings: 4 1 lb Boneless beef sirloin steak 1/2 Green bell pepper cut into Cut into 1" cubes 4 pieces 2 tb Lemon juice 1/2 Red bell pepper cut into 4 2 tb Grated onion Pieces 2 tb Red wine vinegar 1/2 Yellow bell pepper cut into 2 tb Vegetable oil 4 pieces 1/4 ts Ground cumin 4 sm Onions, parboiled 1/4 ts Garlic powder Salt and pepper to taste 1/4 ts Crushed red pepper Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning occasionally,to desired doneness.Season with salt and pepper to taste.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WESTERN LIGHT BROIL WITH VEGETABLES Categories: Beef Servings: 4 1 lb Beef top round or boneless 1/4 ts Garlic powder Sirloin steak,cut 1" thick 6 oz Asparagus tips, blanched 1/2 c Light soy sauce (2 1/2" long) 2 tb Honey 3/4 c Diagonally cut carrots, 2 tb Lemon juice Blanched 2 Green onions, finely 1/2 c Frozen peas,blanched Chopped 4 Tomato roses,if desired Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning occasionally.Pour off marinade;discard.Place steak on rack in broiler pan so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount of each vegetable,in spoke fashion,on four dinner plates.Carve steak into 1/4" thick slices.Arrange 4 slices of beef over vegetables.Top with a tomato rose,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DINER MEAT LOAF Categories: Meatloaf Servings: 6 1 1/2 lb Ground beef 1 1/2 ts Salt 1 c Soft bread crumbs 1/4 ts Pepper 3/4 c Milk 1/4 ts Oregano 1/2 c Chopped onions 1 sm Can tomato sauce 1/2 c Parmesan cheese 3 Slices Mozzarella cheese 1 Egg, slightly beaten Heat oven to 350 degrees.Combine all ingredients except tomato sauce and Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan, shape loaf.Bake 1 1/2 to 2 hours.Drain excess fat.Pour tomato sauce over loaf during last 1/2 hour of baking time.Place Mozzarella cheese on top.Bake 5 to 10 minutes.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DINER GOULASH Categories: Stews Servings: 8 2 lb Chuck or round steak, cut 2 ts Paprika In cubes Pepper to taste 1/4 c Shortening 1/2 ts Dry mustard 1 c Onion 2 tb Worcestershire sauce 1 sm Garlic,minced 1 1/2 c Water 3/4 c Ketchup 2 tb Flour 1 tb Brown sugar 1/4 c Cold water 2 ts Salt 1 pk (8 oz) noodles Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2 cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix flour and 1/4 cup cold water.Stir into meat mixture.Heat to boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RED FLANNEL HASH Categories: Beef Servings: 6 1/2 lb Beets,trimmed 3 tb Chopped fresh parsley 2 md Potatoes,peeled 2 1/2 tb Butter 3 c Cubed cooked corned beef 1 ts Worcestershire sauce 2 Carrots, peeled and finely 1 ts Hot pepper sauce Chopped 1/4 c Tomato juice 1 sm Green pepper,finely chopped Salt and pepper to taste 1 lg Onion, finely chopped 6 Poached eggs 1 sm Clove garlic,minced Place beets in saucepan,cover with cold,unsalted water and slowly heat to boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain under cold water.Remove skins,cube and place in large bowl. Cook potatoes in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix well. Melt butter in 10" oven proof skillet.Press mixture into skillet and cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30 minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the mixture over and place skillet in oven.Bake until the potatoes are brown and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF AND TOFU Categories: Beef Servings: 4 1 c Beef broth 1 cl Garlic minced 1 tb Cornstarch 2 c Shredded Chinese cabbage 2 tb Water 1/2 lb Tofu, cut into 1/2" cubes 1 ts Brown sugar 3 c Hot cooked rice 2 tb Oil 2 Green onions with tops, 1/2 lb Lean ground beef Sliced Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until no longer pink,breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth mixture;stir until thickened.Add tofu;gently stir until heated,about 1 minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VEAL PAPRIKA Categories: Veal Servings: 4 1 lb Boneless veal stew meat 1/2 ts Salt 8 oz Fresh mushrooms,sliced 1/4 ts Pepper 1 c Chicken broth,divided use Dash caraway seed 1 lg Onion,finely chopped 3 tb Flour 1 ts Paprika 1/2 c Sour cream In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion, paprika,salt,pepper and caraway seeds.Cover with lid or plastic wrap.Microwave on high 7 minutes;stir.Stirring midway through cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining 1/2 cup broth until smooth.Stir into casserole.Microwave on high 2 to 3 minutes or until sauce thickens. Blend in sour cream;let stand 2 minutes.Serve over cooked noodles and sprinkle with additional paprika or chopped fresh parsley.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPICY MU SHU BEEF ROLL-UPS Categories: Chinese, Beef Servings: 4 1 lb Shaved roast beef 2 c Shredded fresh spinach 1 c Orange marmalade Leaves, lightly packed 1/2 c Hot picante salsa 1 c Thinly sliced fresh 1 ts Grated gingerroot Mushrooms 8 Flour tortillas, 1/2 c Thinly sliced green onions 9" diameter Green onion brushes (opt) 1/2 c Sliced unblanched almonds Divide beef into 8 equal portions;cover and set aside.Combine marmalade,salsa and gingerroot in small saucepan.Cook and stir over low heat until warm. Soften tortillas according to package directions.Spread about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or until heated through.To serve, arrange 2 roll-ups on each plate;garnish with green onion brush. pass remaining marmalade mixture.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BOURBON MARINATED STEAKS Categories: Beef Servings: 6 6 1 to 1 1/4" thick T-bone, 1/4 c Worcestershire sauce or Porterhouse or New York Commercial steak sauce Strips 6 Garlic cloves, crushed 1/3 c High quality bourbon Freshly ground pepper,to 3/4 c Olive oil Taste Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to 3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes before cooking. Cook steaks over a hot fire,2 minutes on each side for rare,3 minutes on each side for medium.Brush with the remaining marinade until done. Discard any unused marinade.Total cooking time: 4 to 8 minutes,depending on rareness.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN BEEF Categories: Italian, Beef Servings: 14 10 lb Round or rump roast 1 tb Oregano 1/2 c Vinegar 1 sm Onion,diced 2 tb Worcestershire sauce Salt 1 cl Garlic,minced Pepper -----------------------------------SAUCE----------------------------------- 7 3/4 c Water 1 pk Italian Dressing Mix 3 Beef bouillon cubes 2 ts Basil 8 tb Worcestershire sauce 1 pk Au Jus Mix 4 ts Oregano Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic. Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350 degrees 3 hours or until done.Slice when cool. Before serving,combine sauce ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE Categories: Beef Servings: 8 1 3 lb. boneless beef rib eye 1 tb Cornstarch Roast 1 cn (13 3/4 oz) single strength 3/4 ts Salt,divided Beef broth 1/2 ts Pepper,divided 1 cn (4 oz) mushroom pieces and 1/2 c Chopped onion Stems, drained 1/2 c Dry red wine 1 tb Chopped parsley About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open roasting pan.Insert meat thermometer so bulb is centered in thickest part,but not resting in fat.Do not add water.Do not cover. Roast in 350 degree oven to desired degree of doneness.Allow 18 to 20 minutes for rare;20 to 22 minutes for medium. About 15 minutes before serving,remove roast when meat thermometer registers 135 degrees for rare;155 degrees for medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm place before carving. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare,160 degrees for medium. While roast is standing,remove rack from roasting pan;skim fat.Add onions to pan drippings;place roasting pan over medium high heat on top of range.Cook onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to boil;cook about 3 minutes or until thickened. Combine cornstarch and remaining,salt and pepper.Gradually,add beef broth to cornstarch mixture,stirring constantly;add to wine mixture in roasting pan.Continue cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib eye roast into thin slices.Serve with Red Wine and Mushroom Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LEMON MARINATED SIRLOIN STEAK Categories: Beef Servings: 6 1 2 lb. sirloin steak, cut 2 4 ts Sugar To 2 1/2" thick 1 1/2 ts Salt 1 ts Finely shredded lemon peel 1 ts Worcestershire sauce 1/2 c Lemon juice 1 ts Prepared mustard 1/3 c Cooking oil 1/8 ts Pepper 2 tb Sliced green onion Score fat edges of steak.Place meat in a shallow baking dish.Combine remaining ingredients.Pour over steak.Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade.Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved marinade on grill. Remove steak to serving platter.Carve steak across the grain;spoon marinade over slices.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORIENTAL BEEF SHORT RIB BARBECUE Categories: Oriental, Beef Servings: 6 4 lb Beef short ribs, trimmed 1 1/2 tb Toasted sesame seeds, Of excess fat and cut Crushed Crosswise no more than 3/8 1 tb Minced garlic To 1/2" thick 1 tb Grated fresh ginger root 2/3 c Thinly sliced green onions 1/2 ts Ground red pepper 1/2 c Soy sauce 1/8 ts Freshly ground Szechuan 1/2 c Water Peppercorns 1/4 c Oriental dark roasted Fresh red chili peppers Sesame oil Green onions 2 1/2 tb Packed brown sugar Radish Roses Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and marinade in plastic bag or utility dish, turning to coat.Close bag securely or cover dish;marinate in refrigerator 4 to 6 hours,turning occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired degree of doneness.Place ribs on platter;garnish with chili peppers,green onions and radish roses.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BRISKET WITH PEPPERCORNS Categories: Beef Servings: 8 1 Beef brisket, trimmed of 1 c Water Fat 1 c Cracked black peppercorns 1 c Soy sauce Corn Oil Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse in water,blot dry.Spread cracked peppercorns on counter,oil one side of brisket and press oiled side onto peppercorns.Peppercorns should completely coat one side of brisket. Place brisket on broiler pan,peppercorn side up and broil for 10 minutes so that peppercorns are charred.Then,without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly sliced,at room temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JUDY'S SWEDISH MEATBALLS Categories: Meat balls Servings: 60 1/2 c Fine dry bread crumbs 1/8 ts Nutmeg 2/3 c Milk or water 1/3 lb Ground beef 1 Egg 1/3 lb Ground pork 2 tb Minced onion 1/3 lb Ground veal 1 1/4 ts Salt 2 tb Butter or margarine 1/8 ts Pepper 1/4 c Water Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and minced onion.Add salt,pepper,nutmeg and ground beef;mix thoroughly. Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking pan occasionally to keep balls round.Add water;cover skillet. Simmer 20 minutes.Yield: 50 to 60 small meatballs. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SESAME BEEF STRIPS Categories: Beef, Microwave Servings: 4 1 lb Beef flank steak 1 ts Sugar 4 Finely chopped green onions 1 pk (16 oz) frozen Oriental (about 1/3 cup) Vegetable combination, 1/4 c Soy sauce Cooked 2 tb Toasted sesame seeds Cherry tomatoes 2 tb Rice wine or dry sherry Parsley sprigs Partially freeze steak to firm.Slice steak,diagonally,across the grain into 1/4" strips.Combine green onions,soy sauce,sesame seeds, rice wine and sugar.Place beef strips and marinade in plastic bag or utility dish,stirring to coat.Close bag securely or cover dish. Stirring once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve marinade.Thread beef strips loosely (weaving back and forth) on eight (9 to 10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt. rectangular microwave baking dish.Brush with reserved marinade;cover with waxed paper.Turning skewers over midway through cooking (bring inside to outside),microwave on high for 4 minutes.Rearrange skewers again and microwave on high 1 minute or until beef is slightly pink.(Do not overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on bed of cooked Oriental vegetables.Garnish with cherry tomatoes and parsley.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: YEAR OF THE DRAGON BEEF Categories: Chinese, Beef, Microwave Servings: 4 1 lb Beef top round steak, cut 2 tb Cornstarch 1" thick 4 ts Soy sauce 1 tb Vegetable oil 1 ts Finely minced fresh ginger 1 cl Garlic,minced Root 1 c Single strength beef broth 1 lg Red bell pepper, cut into thin strips 1 pk (6 oz) frozen pea pods, thawed and patted dry Green and White salad savoy 3 c hot cooked rice Slice steak across the grain into 1/8" strips.Coat 1 1/2 qt. rectangular dish with oil;evenly layer beef strips and garlic over bottom.Cover with waxed paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or until meat is brown.Pour off drippings,if necessary. Combine broth,cornstarch and soy sauce;add with ginger to beef. Stirring midway through cooking,microwave on high 4 minutes.Stir in red pepper.Stirring every 2 minutes,microwave on high 4 to 6 minutes or until sauce thickens and boils.Stir in pea pods. Stirring midway through cooking,microwave on high 2 to 3 minutes or until heated through. Line outer edge of platter with salad savoy.Place rice in center of platter;spoon beef mixture over rice.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DANISH MEAT BALLS Categories: Meat balls Servings: 30 1 lb Hamburger 1/8 ts Pepper 1/3 c Catsup 3-4 dashes tabasco 2 ts Worcestershire sauce 1/2 Green pepper (minced fine) 1/2 ts Salt -----------------------------------SAUCE----------------------------------- 3/4 c Catsup 1 ts Pepper 1/2 c Water 3-4 dashes tabasco 1/4 c Cider vinegar 2 ts Soy sauce 3 tb Brown sugar 2 ts Sugar 1 1/2 ts Salt Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes.Pour over meat balls. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED BURGUNDY BEEF Categories: Beef Servings: 6 2 lb Cubed chuck roast 1/4 c Fine dry bread crumbs 1 c Burgundy 1 Bay leaf 1 cn (10 1/2 oz.) condensed Buttered noodles Onion soup 350 degree oven Time to prepare - 3 hours In casserole thoroughly combine ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAUERBRATIN MEATBALLS Categories: Meat balls Servings: 30 1 lb Ground beef 1 ts Salt & pepper 1/2 c Chopped onions 2/3 c Condensed milk Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp. catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at low heat 1/2 to 3/4 hour. Serve over mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FAST MEAT LOAF PATTIES Categories: Meatloaf Servings: 8 2 lb Ground beef 1 Egg 1/2 c Catsup 1/2 ts Celery salt 1/2 c Diced onions 1/2 ts Garlic salt 1/2 c Oat meal 1 Dash salt & pepper 1/2 c Milk Mix into patties of desired size (at least 1/2 inch thick). Place to short strips of bacon on top and bake @ 375 degrees for about 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ROAST IN FOIL Categories: Beef Servings: 12 1 Rump roast ( 4 - 4 1/2 1 pk Onion soup mix Lbs.) 1/3 c Red wine Mix onion soup & red wine.Place rump roast in aluminum foil. Pour onion & wine over meat.Seal aluminum foil.Bake @ 300 degrees for 5 hours. DON'T PEEK! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BURGUNDY OVEN BEEF STEW Categories: Stews Servings: 8 2 tb Soy sauce 1 cl Garlic,minced 2 tb Flour 1/4 ts Pepper 2 lb Beef stew meat 1/4 ts Marjoram 4 Carrots 1/4 ts Thyme 2 lg Onions 1 c Dry red wine 1 c Thinly sliced celery 1 c Sliced fresh mushrooms Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @ 325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUN LESS SUPER BOWL BURGER Categories: Hamburger Servings: 1 1/2 lb Lean ground beef 3 ts Margarine or butter 2 md Onions Seasoned salt and pepper Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter in skillet and add onions,frying and stirring for about 5 minutes. Remove then.Put burgers into skillet and brown on all sides over medium heat for approximately 10 minutes.Turn down heat and add cooked onions,salt and pepper.Serve smothered with onions. (Recommend meal served with 12 ounces of selected barley,malt,rice, hops and water.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CORN BEEF WITH COLCANNON POTATOES Categories: Beef Servings: 6 Corned beef for Oven 3 c Hot, seasoned mashed Roasting Potatoes 4 c Shredded cabbage Chopped parsley (opt) 1 c Chopped onion Prepare corned beef according to package directions.Toward the end of the roasting,cook the cabbage and onion in a small amount of boiling salted water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with chopped parsley,if desired.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORIENTAL SPICY ORANGE BEEF Categories: Chinese, Beef Servings: 4 1 lb Beef flank or round steak 1 c Cool beef broth 2 tb Corn oil 1/4 c Soy sauce 1/4 c Slivered orange peel 1/4 c Dry sherry 1 cl Minced garlic 1/4 c Orange marmalade 1/2 ts Ground ginger 1/2 ts Crushed dried red pepper 2 tb Corn starch In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF BURGER MIGNON Categories: Beef Servings: 6 -----------------------------------FILETS----------------------------------- 1 1/2 lb Ground round steak,ground 1 tb Worcestershire sauce Twice 1/4 c Beef bouillon 1/2 c Soft bread crumbs 6 tb Butter 3 tb Minced scallions 1 ts Seasoned salt 2 tb Minced parsley 6 Mushroom caps, for serving 1/8 ts Fresh ground pepper -----------------------------------SAUCE----------------------------------- 1/4 c Butter 1/8 ts Salt 1/4 c Minced parsley 2 tb Ketchup 1 cl Garlic,minced 1/4 c Red wine 1/2 ts Lemon juice 1/2 c Beef bouillon 1/4 ts Crushed rosemary 6 Toast points for serving ----------------------------------GARNISH---------------------------------- Onion ruffles Parsley Carrot curls Combine all filet ingredients except butter and seasoned salt. Shape into six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center of each enclosing well.Wrap a strip of foil,1 1/2 inches wide,around,folding over ends to secure. Sprinkle both sides with seasoned salt.Chill while preparing mushrooms and sauce. Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set aside.Wipe out pan for sauce. Make sauce by combining all ingredients and simmer 10 minutes, until slightly thickened.Keep warm. Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil strips.Place on toast points on serving plate.Spoon on sauce and top with mushroom caps.Garnish. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RHUBARB - BE CUED BEEF RIBS Categories: Beef Servings: 6 4 lb Lean,meaty beef short ribs 1/2 ts Seasoned salt 1/2 c Water -------------------------------BARBECUE SAUCE------------------------------- 1 c Sliced rhubarb 3/4 c Rose wine 1 Envelope onion soup mix 1/3 c Water (1 1/2 oz.) 1/2 ts Basil 1/3 c Honey 1/8 ts Pepper 1/3 c Chili sauce ----------------------------------GARNISH---------------------------------- Red onion Greens Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on serving platter. Garnish.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: "LICKING' GOOD" BEEF STEAK Categories: Beef Servings: 6 2 lb Round steak 1 cn Beer 3 tb Oil 3 tb Brown sugar 4 Lemon slices 1 tb Parsley flakes 3 md Sliced onions 2 ts Thyme 2 cl Minced garlic Salt and pepper to taste 1/2 c Flour 8 oz Cooked broad noodles OR 1 cn Beef bouillon 2 c Cooked rice ----------------------------------GARNISH---------------------------------- Green pepper slices Cherry tomatoes Fresh parsley Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat.Sprinkle flour over top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and pepper.Pour over steak and bake uncovered in 325 degree oven for 3 hours.Serve over cooked broad noodles or cooked rice.Garnish with green pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF GOULASH Categories: Stews Servings: 4 1 lb Beef stew meat, cut into 1 tb Paprika 1" cubes 1/4 ts Salt 1 md Onion,chopped 1/4 ts Caraway seed 2 ts Cooking oil 1/4 ts Pepper 1 cn Beer (1 1/2 cups) 3 Potatoes (about 1 lb.) 3/4 c Water 1 cn (8 oz) sauerkraut 1/4 c Tomato paste 2 tb Snipped parsley In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20 minutes or until vegetables are tender.Cook,uncovered,10 minutes more or until mixture is thickened and most of the liquid is evaporated. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TOP OF STOVE MEATLOAF Categories: Meatloaf Servings: 2 1/2 lb Ground beef (about 1 cup 1/2 ts Salt Lightly packed) Pepper as desired 2 tb Uncooked rolled oats 1/4 c Water 1 tb Finely chopped onion 1/2 c Tomato sauce 3 tb Milk Put first 6 ingredients in bowl;mix well.Shape into 2 loaves. Brown loaves on all sides in greased fry pan over medium heat. Pour off fat.Add water.Pour tomato sauce over loaves.Cover and cook over low heat 30 minutes.Add more water during cooking if needed.Serves 2. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SWEET - SOUR MEAT Categories: Poultry, Beef, Pork Servings: 2 1 sm Green pepper 2 tb Vinegar 1 tb Fat or oil 1 tb Soy sauce 2 tb Sugar 3 tb Raisins 1 tb Cornstarch 2/3 c Cut-up cooked chicken, 2/3 c Chicken, turkey or meat Turkey, beef or pork Broth Cut green pepper in 1" pieces.Cook slowly in fat or oil in a heated fry pan about 10 minutes,until tender.Mix sugar and cornstarch.Mix in broth,vinegar and soy sauce;add to green pepper.Cook over medium heat,stirring until sauce is clear and thickened.Add meat and raisins.Heat.Serves 2. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DUMPLINGS Categories: Breads Servings: 12 2 c Bisquick baking mix 2/3 c Milk Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop by spoonfuls onto boiling stew.Cook uncovered over low heat 10 minutes;cover and cook 10 minutes.Maker 10 - 12. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STUFFED GREEN PEPPERS (Oven Bag) Categories: Hamburger Servings: 6 1 tb Flour 1 1/2 lb Ground beef 4 cn (6 oz. each) tomato paste 1 c Grated Cheddar cheese 1 c Water 1 1/2 c Cooked rice 1 tb Sugar 1 1/2 ts Salt 1/2 c Chopped onion 1/4 ts Pepper 1 cl Garlic,minced 6 md Green peppers Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in 12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag.Brown ground beef in skillet.Add onion and garlic;cook until transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato sauce.Remove tops and seeds from green peppers;stuff with meat mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To serve, spoon sauce over stuffed peppers.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEAN AND LEAN BEEF STROGANOFF Categories: Beef Servings: 4 3/4 lb Beef round steak, cut 1/2" 1 8 ounce carton plain low Thick and trimmed of fat Fat yogurt 1 tb Cooking oil 1 tb All purpose flour 2 c Sliced fresh mushrooms 1 ts Sugar 1/2 c Dry sherry 1/2 ts Salt 1/2 c Water Dash pepper 1/2 ts Instant beef bouillon 2 c Hot cooked rice Granules Snipped parsley (opt) Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FLUFFY LIGHT MEAT LOAF Categories: Meatloaf Servings: 4 1 lb Ground beef 1 sm Onion, finely chopped 1 cn (6 oz.) tomato paste 1 tb Freshly chopped parsley 1/2 c Oatmeal 1 Egg, lightly beaten 3 tb Finely chopped green pepper 1/4 ts Finely chopped garlic Or celery 1/2 ts Salt 2 tb Bran 1/4 ts Freshly ground pepper 2 tb Wheat germ Chili sauce Preheat oven to 350 degrees.Combine all loaf ingredients, using your hands.Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of chili sauce (or ketchup if desired), bake 50 minutes to 1 hour.(Do not overbake,since part of the secret of fluffiness is shorter cooking time.)Serve the meat loaf sliced and hot.Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf - lower in calories. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HUNGARIAN GOULASH Categories: Stews Servings: 8 2 lb Beef stew meat, cut into 2 tb Worcestershire sauce 1" cubes 1 tb Packed brown sugar 1 md Onion,sliced 2 ts Salt 1 sm Clove garlic,chopped fine 2 ts Paprika 1/4 c Shortening 1/4 ts Dry mustard 1 1/2 c Water 1/4 c Cold water 3/4 c Ketchup 2 tb Flour Cook and stir beef,onion,and garlic in shortening until beef is brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and simmer 2 to 2 1/2 hours until beef is tender. Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to boiling,stirring constantly.Boil and stir one minute until thickened. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHINESE BEEF AND TOMATOES Categories: Chinese, Beef Servings: 8 4 md Tomatoes 2 tb Oil 2 lb Flank steak 1 md Green pepper,sliced 3 tb Soy sauce 1 md Onion,sliced 2 tb Dry sherry 1 Beef bouillon cube 1 cl Garlic,minced 3/4 c Boiling water 1/2 ts Ground ginger 2 tb Cornstarch 1/8 ts Ground black pepper 2 tb Cold water Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TOMATO AND LIVER STIR-FRY Categories: Chinese, Meats Servings: 4 2 md Tomatoes 1 ts Sugar 1 lb Beef liver 1/2 ts Salt 1 tb Soy sauce 1/4 ts Ground ginger 1 tb Sherry 4 tb Water,divided 2 ts Cornstarch 1 md Onion,cut in wedges(1 cup) Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2" wide strips;set aside.In a medium bowl,combine soy sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add liver and marinade to skillet. Cook and stir until partially cooked,about 2 minutes.Remove from skillet and set aside.To the skillet add remaining 2 tablespoons water.Add onions;cook and stir until onions are crisp and tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are tender,1 minute.Add reserved liver and marinade;cook and stir until meat is cooked,but still pink in the center,about 2 minutes Serve with cooked rice,if desired.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAJUN SEASONING Categories: Spices, Cajun Servings: 1 1/2 c Salt 1/4 c Black pepper 3/4 c Garlic,chopped 1/4 c Cayenne pepper Combine together.Store in sealed glass jar.Self life unlimited. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAMPERS HOBO PIE Categories: Hamburger Servings: 4 1 lb Ground beef 1 md Onion, sliced in 1/4" 4 Carrots sliced Pieces 2 Potatoes cubed Butter Form hamburger patties and put one patty,with individual servings of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush everything with butter and sprinkle with salt and pepper.Fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes.Chicken can be substituted for the hamburger meat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SCALOPPINE AL LEMON Categories: Veal Servings: 6 1 1/2 lb Veal scallops, cut 3/8" 2 tb Margarine Thick and pounded until 2 tb Olive oil 1/4" thick 3/4 c Beef stock,fresh or canned Freshly ground black 6 Paper thin lemon slices Pepper 1 tb Lemon juice 2 tb Flour Season the veal scallops with pepper,then dip them in flour and shake off excess.In a heavy skillet,melt margarine with olive oil over moderate heat.When foam subsides,add veal scallops four or five at a time,and saute them until golden brown. Transfer the veal scallops to a plate.Pour off most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2 cups beef stock and let boil briskly for a few minutes,stirring constantly. Scrape in any browned bits clinging to the bottom and sides of the pan. Return the veal to the skillet and arrange lemon slices on top. Cover skillet and simmer over low heat for 10 to 15 minutes or until veal is tender when pierced with a knife. Transfer scallops to a heated platter and surround with lemon slices. Add the 1/4 cup of remaining beef stock to the juices in the skillet and oil briskly until stock turns to a syrupy glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over scallops. Serves 6. Note: Veal cubes (stewing meat) may be substituted. Pound as flat as possible. Follow directions above,but cooking time will be increased to 45 minutes to an hour over low heat or until tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RICE AND BEEF ORIENTAL Categories: Oriental, Beef, Rice Servings: 4 3/4 lb Flank steak, cut into thin 1 1/2 c Water Strips 2 tb Dry sherry 2 tb Oil 1 tb Soy sauce 1 1/2 c Broccoli florets 1 pk French's Spice Your Rice 1/2 c Scallions,cut diagonally Beef and Onions Flavor Into 1" pieces Seasoning 1/2 c Diced red pepper 1 1/2 c Rice Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5 minutes.Fluff with a fork.Makes 4 servings -----