The Melting Pot 2.0

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

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / mm03035.txt < prev next >

Wrap

Text File | 1993-03-03 | 127KB | 2,865 lines

---------- Recipe via Meal-Master (tm) v7.04 Title: Ham and Cheese Roll-Ups Categories: Appetizers Servings: 1 1 pk (6-oz) honey ham slices 1 sm Green/red bell pepper 1 Jar (5-oz) sharp Seeded and cut into 14 Pasteurized process cheese Strips Spread Sliced tomatos Cut each ham slice in half; spread cheese ebenl;y over each slice. Place a pepper strip on one end of each slice; roll-up. Place on serving platter with tomatos. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Holiday Appetizer Quiche Categories: Appetizers Servings: 1 -----------------------------------CRUST----------------------------------- 1 1/2 c Butter crackers crushed 1 1/2 c All purpose flour 2/3 c Butter flavored crisco ----------------------------------FILLING---------------------------------- 1/4 c Snipped fresh parsley 1 Jar (4-oz) diced pimentos, 1 c Whipping cream Well drained 1 c Half and half 3/4 c Thin sliced green onions 1 ts Salt With tops 1/4 ts Pepper 2/3 c Chopped ham, crumbled 5 Eggs Sausage, diced pepperoni or 2 c Shredded swiss cheese Crumbled cooked bacon CRUST: Combine flour and cracker crumbs. Cut in crisco until mixture resembles coarse oatmeal. Sprinkle with 1/2 cup water, a Tb at a time. Toss with a fork until crumbs are completely moistened. Press mixture into bottom of ungreased 15x10x1-inch pan. Prick crust with fork. FILLING: Sprinkle swiss cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half anf half, salt and pepper. Pour over filled crust. Bake at 400 degrees in preheated oven for 25- 30 minutes or until set. Cool 5-10 minutes. Cut into 1 1/2x2-inch pieces. Serve warm. NOTE: Crust may bubble during baking and need to be pricked with fork again. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Honey Roasted Bridge Mix Categories: Appetizers Servings: 1 1/2 c Honey 4 c Mixed nuts with no peanuts 2 tb Butter/margarine 2 tb Superfine sugar 1 ts Ground cinnamon divided Combine honey, butter and 1/4 ts cinnamon in saucepan; bring mixture to boil and boil 2 minutes stirring constantly. Pour honey mixture over nuts and mix until nuts are coated. Spread on fold- lined cookie sheet or jelly roll pan. Bake at 325 degrees, 10-15 minutes, or until nuts are glazed and lightly browned. Do not allow nuts to burn. Cool 20-30 minutes; remove from foil. Combine sugar and remaining cinnamon; toss with glazed nuts to coat. NOTE: Redskin peanuts may be substituted for the mixed nuts. Superfine or bar sugar may be made by processing granulated sugar in the blender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Mushroom Turnovers Categories: Appetizers Servings: 1 -----------------------------------PASTRY----------------------------------- 1 pk (8-oz) cream cheese soften 1/2 c Butter/margarine softened 1 1/2 c All purpose flour ----------------------------------FILLING---------------------------------- 3 tb Butter/margarine softened 1 ts Salt 1/2 lb Minced mushrooms 1/4 ts Thyme leaves 1 lg Minced onion 2 tb Flour 1/4 c Sour cream 1 Beaten egg About 2 hourse before serving: DOUGH: In large bowl with mixer at medium speed, beat cream cheese, flour and butter or margarine until smooth; shape into two balls; wrap in plastic wrap or aluminum foil and refrigerate 1 hour. FILLING: In 10 inch skillet over medium heat, cook mushrooms and onion in butter or margarine until tender, stirrring occasionally. Stir in sour cream, salt, thyme and flour; set aside. On floured surface with floured rolling pin, roll each half of dough 1/8 inch thick. With floured 2 3/4-inch round cookie cutter, cut out as many circles as possible. Repeat. SCraps of dough may be gathered and rolled out again. Preheat oven to 450 degrees. Onto one half of each dough circle, place a ts of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12-14 minutes until golden. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Japanese Gyoza Pot Stickers Categories: Appetizers Servings: 1 Gyoza wrappers 1/2 lb Ground beef 1 1/2 c Cabbage 1 tb Cooking wine 4 Green onions chopped 1 tb Kikkoman soy sauce 3 Dried mushrooms soaked in 1 tb Sesame oil Warm water 15 minutes 1/4 ts Black pepper Drained and chopped Salad oil 2 ts Ginger root grated -----------------------------------SAUCE----------------------------------- Kikkoman soy sauce Very very hot Chili sesame oil which is Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 ts) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 Tb salad oil in heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree. SAUCE: Mix soy sauce with chili sesame oil. Use a proportion of 10parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lebanese Stuffed Grape Leaves Categories: Appetizers Servings: 1 1 1/2 c Uncooked rice NOT instant 2 tb Melted butter 2 ts Salt 2 lb Lean ground lamb 1 ts Pepper 100 Grape leaves 3/4 ts Allspice 1 Sliced fresh lemon 3/4 ts Cinnamon Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, rool the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mexican Pita Chips Categories: Appetizers Servings: 1 1/4 c Lite margarine softened 1 ts Chili powder 1 Crushed garlic clove 1 ts Worcestershire sauce 1 tb Dried oregano 4 lg Pita breads 1 tb Chopped parsley Preheat oven to 400 degrees. In small bowl, combine first 6 ingredients. Cut each pit bread in half; spread each half with margarine mixture, then cut each into quarters. Place on baking sheet; bake 3-5 minutes until browned and crisp. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Miniature Puff Appetizers and Fillings Categories: Appetizers Servings: 1 1 c Water 1 c Flour 1/2 c Butter/margarine 4 Eggs -----------------------------CORN BEEF FILLING----------------------------- 1 cn (12-oz) corned beef 1 1/4 c Sour cream 2 tb Dried french onion soup mix ----------------------------DEVILED HAM FILLING---------------------------- 1 cn (2 1/2-oz) deviled ham 1 tb Chili sauce 1 pk (3-oz) soften cream cheese 1/2 ts Prepared mustard ------------------------------SPINACH FILLING------------------------------ 1 Box (10 1/2-oz) frozen 1/2 c Salad dressing Chopped thawed and drained 1 pk Vegetable dry soup mix Well spinach 1 c Chopped water chestnuts/ 1 1/2 c Sour cream Almonds Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mushroom Turnovers #1 Categories: Appetizers Servings: 1 1/2 c Pecans (2-oz) 1/2 ts Salt 3 md Size leeks well washed 1/8 ts Pepper Finely diced (1 1/2 cup) 1/2 c Dairy sour cream 3 1/2 tb Butter 8 13 x 9 inch sheets phyllo 1 lb Mushrooms trimmed halved Dough (from 8-oz package) And thinly sliced (about 6 tb Melted butter 5 cup) Preheat oven to 350 degrees. Bake pecans on cookie sheet in preheated oven until toasted about 10 minutes, Cool. Coarsely chop. Raise temperature to 375 degrees. Place rack in lowest position. Saute leeks in 2 1/2 Tb of the butter in large, heavy skillet over medium heat until soft and lightly browned, about 20 minutes. Add msuhrooms and remaining 1 Tb butter. Cook until mushrooms are soft and moisture has evaporated, about 15 minutes longer. Stir in mint, salt and pepper. Remove from heat; stir in sour cream and reserved nuts. Cool slightly. Lightly grease cookie sheet. Working with one sheet of phyllo at a time and keeping the others covered with plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise into 4 equal pieces. Place a measuring tablespoonful of filling on the bottom corner of the strip, leaving a 1 inch bottom border. Fold corner up over the filling to form a triangle, then fold the triangle up and over. Keep flipping triangle up and over to end of strip. Trim off any excess dough. Repeat with remaining phyllo and filling. Place turnovers on prepared cookie sheet. Lightly brush with melted butter. Bake in preheated moderate oven at 375 degrees until crisp and golden, 12-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mushroom Turnovers #2 Categories: Appetizers Servings: 1 1/2 c Pecans (about 2-oz) 1/2 ts Dill seed 3 md Size leeks washed and 1/2 ts Salt Finely diced (1 1/2 cup) 1/4 ts Pepper 3 1/2 tb Butter 1/2 c Sour cream 1 lb Mushrooms trimmed and 8 13x9 inch sheets phyllo Finely sliced (about 5 cup) Dough from 8-oz package 1/2 ts Fennel seed crushed 6 tb Melted butter Preheat oven to 350 degrees. Bake pecans on cookie sheet until toasted, about 10 minutes. Cool. Coarsely chop. Raise temperature to 375 degrees. Place rack in lowest position. Saute leeks in 2 1/2 Tb of the butter in a large heavy skillet over medium heat until soft. Add mushrooms and remaining 1 Tb butter. Cook until mushrooms are sooft and moisture has evaporated. Stir in fennel seed, dill seed, dalt and pepper. Remove from heat; stir in sour cream and nuts. Cool slightly. Lightly grease cookie sheet. Working with one sheet of phyllo at a time and keeping the others covered with a damp towel and plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise into 4 equal pieces. Place a measuring tablespoonful of filling on the bottom corner of one strip, leaving a 1 inch bottom border. Fold corner up over the filling to form a triangle, then fold the triangle up and over like folding a flag. Keep flipping triangle up and over to end of strip. Trim off any excess dough. Repeat with remaining phyllo and filling. Place turnovers on prepared cookie sheet. Lightly brush with melted butter. BAke in preheated oven at 375 degrees until crisp and golden, 12-15 minutes. NOTE: Turnovers may be frozen before baking. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Party Mix Categories: Appetizers Servings: 1 1/4 c (1/2 stick) margarine or 8 c Your favorite chex cereals Butter 1 c Salted mixed nuts 1 1/4 ts Seasoned salt 1 c Pretzel sticks 4 1/2 ts Worcestershire sauce Melt margarine in open roasting pan in preheated 250 oven. STir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airitght container. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pickled Holland Herring Categories: Appetizers Servings: 1 1 Keg holland herring ------------------------FOR EACH WIDE MOUTH JAR (QUA------------------------ 2 c Spanish onions coarsely cut 1/4 ts Salt Divided 1/2 Half bay leaf 1/2 ts Mustard seed White pepper 1/2 ts Whole black peppercorns Drain brine from keg and clean herring cutting off tail and head if necessary. Soak in refrigerator for at least 24 hours in about 3 gallons of water, soak longer and change water 5-6 times if herring are packed in salty brine. This will vary because of varieties of herring - salt, schmaltz, matjes and bismark - and they vary as to saltiness and firmness. To bone herring, take a sharp, pointed knife and slit along the backbone, starting with the head end on your left hand side, grasped firmly by your left hand, and traveling the knife across the spine, going about an inch down toward the bone until you come to the tail end. Bend the tail sharply to break it, then reverse the fish and move back along the spine, loosening flesh from bone with index finger and thumb. Roll slivers of fillet around pieces of dill pickle and fasten with a toothpick, you can make these large or smaller, for appetizers. In each jar, place 1 cup onions, the mustard seed, peppercorns, salt and bay leaf. Pack in rolmops, the remaining 1 cup onions, then fill empty spaces around herring with mixture of 1/2 water, 1/2 vinegar. Place lid on jar and shake from side to side to get rid of air bubbles. Remove lid and add more water and vinegar mixture to fill completelt. Cover again and refrigerate for 10 days. Rolmops must be eaten within 4 weeks, or they get soft. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pizza Snacks Categories: Appetizers Servings: 1 1/2 lb Italian sausage 1 c Shredded sharp process 1 tb Crushed oregano Cheese 1 cl Garlic, minced 1/4 c Grated parmesan cheese 1 pk Refrigerated biscuits Olives sliced for garnish Tomato paste Brown sausage; drain. Add oregano and garlic. On greased cookie sheet, flatten biscuits to 4 inch circles with floured custard cup; leave rim. Fill with tomato paste and sausage. Sprinkle with cheeses. Bake at 425 degrees for about 10 minutes. Trim with olive slices. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quesadillas Categories: Appetizers Servings: 1 3 6-inch flour tortillas 1/2 c (2-oz) shredded sharp Oil Cheddar cheese 1 c (4-oz) shredded monterey 1/2 c Finely chopped tomato Jack cheee with jalapeno Cilantro leaves Pepper Fry each tortilla in 1/4 inch of hot oil until crisp and golden, turning once, drain. Place tortillas on paper towels. Sprinkle with combined cheeses; top with tomatos. Microwave on high 1 to 1 1/2 minutes or until cheese is melted. CUt each tortilla into quarters, top with cilantro. Serve warm. If using regular oven, place on cookie sheet. BAke at 350 degrees, 10 minutes or until cheese is melted. The rest is as above. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sausage and Mushroom Phyllo Twists Categories: Appetizers Servings: 1 1/2 lb Pork sausage meat crumbled Leaves 1 sm Onion, minced 2 oz Cream cheese softened 1 cl Garlic, minced 4 16 x 12 inch sheets phyllo 1 tb Unsalted butter Stacked between 2 sheets of 1/2 lb Mushroom chopped fine Wax paper and covered with 1/2 ts Ground cumin Damp dish towel Pinch of allspice 1/4 c Clarified butter 1/2 ts Dried crumbled mint 2 tb Fine fresh bread crumbs 1/4 c Minced fresh parsley In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned. Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 Tb of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded ts of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes,or until phyllo is golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sesame Shrimp Categories: Appetizers Servings: 1 ----------------------------------MARINADE---------------------------------- 2 tb Sesame seeds 2 ts Honey 1 2 1/2 inch piece fresh 1/2 ts Salt Ginger- root peeled and 1/8 ts Ground hot red pepper Coarsely chopped 2 1/2 lb Large shrimp (about 35) 1 tb Rice wine vinegar Shelled and deveined (2 lb 1 tb Oriental sesame oil When cleaned) 1/4 c Cold water -----------------------------------SAUCE----------------------------------- 2 tb Honey 1/2 ts Dijon style mustard 2 tb Rice wine vinegar 3 tb Peanut oil for cooking 2 tb Soy sauce Shrimp 4 ts Oriental sesame oil MARINADE: Combine sesame seeds and gingerroot in container of electric blender or food processor. Cover, whirl until blended. Add vinegar, sesame oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer the marinade to a large bowl. Add the shrimp and toss to coat. Cover with plastic wrap; marinate in refrigerator 45 minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut oil in large skillet over medium high heat. Working in batches, lift shrimp from marinade with slotted spoon or spatula to skillet. Saute until shrimp just begin to curl, 1-3 minutes. Serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp and Sirloin Satay Categories: Appetizers Servings: 1 24 md Shelled and deveined shrimp 1/4 c Sliced green onion 1 Boneless beef sirloin 2 cl Garlic, minced Steak cut 3/4 to 1 inch 2 tb Brown sugar Thick -about 2/3 lb 1/2 ts Ground ginger 1/4 c Soy sauce 1 ts Red pepper flakes divided 1/4 c Dry sherry 1/2 c Crunchy peanut butter 2 tb Sesame oil 3/4 c Water Slice steak into 12 thin slices, about 1/8 to 1/4 inch thick, and 5-6 inches long. Combine soy sauce, sherry,sesame oil, onion, garlic, sugar, ginger and 1/2 ts of the red pepper flakes in a shallow glass dish. Add shrimp and beef strips, coat with marinade and cover and refrigerate for 30 minutes. Drain beef and shrimp and thread 1 beef strip accordian style with 2 shrimp per skewer, alternating beef and shrimp. Repeat until you have 12 skewers. In small pan, bring the marinade to a boil and add remaining 1/2 ts red pepper flakes, peanut butter and water. Heat over low heat until sauce is thick and warm. Add more water if necessary. Heat broiler and cook satays for 2 minutes on each side or until shrimp is thoroughly cooked, or bake in a 500 degree oven. Serve satays with peanut sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp New Orleans Categories: Appetizers Servings: 1 1/2 c Salad oil Minced 2 tb Vinegar 1 Celery heart minced 2 tb Prepared mustard 2 c Cleaned cooked shrimp 1 ts Paprika Shredded lettuce 2 Green onion with tops, Combine ingredients except shrimp, season; pour over shrimp, toss lightly. Chill 2 hours. Serve on shredded lettuce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach and Feta Cheese in Phyllo Categories: Appetizers Servings: 1 3/4 lb Phyllo dough Cheese 1 lb Butter or more 2 cl Garlic, minced 3 Egg 1/4 c Finely minced onion 3/4 lb Feta cheese 1 lb Fresh spinach 1/8 lb Fresh parmesan Pinch of cayenne pepper 1 pk (8-oz) softened cream Pinch black pepper Thaw phyllo overnight in refrigerator. When ready to assemble appetizers, melt butter and set aside. Whisk eggs and add feta, parmesan, cream cheese, garlic and onion. Fold in spinach and season with cayenne pepper, black pepper, nutmeg if desirede, and dillweed. Set aside. Remove roll of thawed phyllo from box. USing a sharp knife, cut roll into quarters (each quarter-roll will be about 3 inches wide, perfect for appetizers. WWork with one quarter at a time, keeping the remaining covered with a damp towel and refrigerated. Peel off 3 strips from the quarter roll, one at a time. Butter each strip and stack on top of each other, you can use a twisted napkin dipped in butter as a dauber or a pastry brush or clean fingers. Place 1 level Tb of the filling near the Thaw spinach and squeeze dry between paper towels. By hand, mix ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach, Walnut and Raisin Boreks Categories: Appetizers Servings: 1 2 tb Margarine 1/3 c Raisins 2 md Onion, chopped 1/2 c Chopped parsley 2 pk (10-oz each) frozen chopped 3/4 ts Salt Spinach thawed and squeezed Fresh ground black pepper Dry 1 ts Dried dill 1 Lightly beaten egg 1 lb Phyllo leaves 1/2 c Chopped walnuts/almonds/ 1 1/2 Stick margarine melted Pecan Poppy seeds In a large saucepan, cook the onions in 2 Tb margarine until soft, not brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt, pepper and dill. Mix well. Taste for adequate seasoning. Thaw the phyllo in the refrigerator for at least a day before using. Unwrap and unrool dough, covering it with a damp, well-wrung towel to keep it from drying out as you work. With scissors, cut the dough in half lengthwise, all at once, rather than sheet by sheet, and stack all together. Work off this stack. Brush some melted margarine along half the top strip of dough. FOld the ungreased half over the greased half and place a spoon of filling in one corner. Fold the strip over, making a triangle. Continue making triangles as you fold the strip up, like folding a flag. Tuck under any ragged edges and brush top of triangle with margarine. Sprinkle with poppy seeds. Place on a baking tray so as to get as many as possible on one sheet. Continue filling strips of dough until all filling is used. Bake the boreks, one tray at a time, in the upper third of a preheated 375 degree oven about 20-25 minutes or until golden, turning pan once after about 15 minutes. Cool the boreks on a wire rack for a few minutes before serving so condensation doesn't form and soften the crust. Serve warm. Assembled boreks can be refrigerated for a day or two before baking, or after baking freeze them on a cookie sheet and then box them. Rewarm boreks in a 375 degree oven about 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tartar of Smoked Salmon on Rye Barquette Categories: Appetizers Servings: 30 1 lb Smoked salmon minced by 1 Egg white Hand 1/2 ts Fresh chives finely chopped 1 tb Capers 30 Barquettes-boat shaped Juice of 1 lemon only Pastry 1 ts Minced onion MIx well minced salmon, capers, lemon juice, onion, egg white and chives and portion into 30 equal parts. Top barquettes and serve. If barquettes are not available, use round 1 inch croutons or similar cracker as base. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Triscuit Snack Categories: Appetizers Servings: 1 1 lb Bacon fried crisp and drain 6 Green onions and stems chop And broken into pieces Fine 1/2 c Salad dressing Triscuits Mix together, put in triscuits. Bake 15 minutes at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey or Chicken Tenders Categories: Appetizers Servings: 1 1 1/4 lb Fresh turkey tenderloin 2 lg Egg whites Or boneless chicken breast 2 tb Lowfat evaporated milk 1 1/4 c Divided oat bran cereal 1 ts Paprika 1 ts Salt 1/2 c Peanut oil 1/2 ts Pepper Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. SLit around edges to keep from curling. Blend 1/2 cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture. Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Hard Salami Categories: Appetizers, Game Servings: 1 5 lb Venison without suet/fats 2 1/2 ts Garlic salt OR hamburger 1 ts Hickory smoked salt/liquid 5 ts Tender quick salt Flavoring 2 1/2 ts Coarse black pepper Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 timesduring baking. Salami may be cooked longer it you wish it to be firmer. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broiled Grapefruit Supreme Categories: Appetizers Servings: 1 Grapfruit - 1/2 of one for Half - 4 part sugar and 1 Each person Part cinnamon 1 1/2 ts Butter per half Cooked chicken liver for 1/2 ts Sugar per half Each half 2 tb Sugar-cinnamon mixture per Have grapefruit at room temperature. Cut in half; loosen sections. Cut a hole in center of each half; fill with butter. SPrinkle sugar over each half; then the sugar-cinnamon mixture. Broil grapefruit on a shallow baking pan or jelly-roll pan 4 inches from heat about 8-10 minutes or just long enough to brown tops and heat to bubbling. Place a cooked chicken liver in center of each grapefruit half; sprinkle lightly with sugar; broil 2 minutes longer. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheery Cherry Canapes Categories: Appetizers Servings: 1 1/2 ts Grated orange peel 16 Slices party rye bread 2 tb Fine chopped walnuts 4 Slices (4 oz) thinly sliced 1 pk (3-oz) softened cream Ham Cheese 15 Pitted sweet cherries 1 tb Orange juice Combine cream cheese, orange juice and peel, and walnuts. Spread about 1/2 Tb of the mixture on each slice of bread. Cut each slice of ham into 4 triangles; place one triangle on top of cream cheese mixture. Top each canape with a pitted cherry, secured with a toothpick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cocktail Party Shrimp Categories: Appetizers Servings: 1 1 Bunch scallions/shallots Salt 1/2 lg Bunch parsley Pepper 2 cn Whole pimentos Dry mustard 2 lg Pods garlic Red pepper 3 Parts salad oil to 1 part 5 lb Boiled shelled cleaned White vinegar Shrimp or defrosted frozen Chop vegetables fine in a food processor or blender. Add to oil/ vinegar mixture. Mix well. Season to taste with other seasonings. Pour mixture over shrimp, turn several times. Refrigerate for at least 24 hours, mixing occasionally. Drain liquid to serve. Serve with toothpicks. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab, Chili, Cheese Categories: Appetizers Servings: 1 1 pk 8-oz cream cheese 1/4 ts Tobasco sauce 1 cn Crabmeat 1 ts Chopped chives 1/2 c Chili sauce 1/4 ts Parsley 1 ts Horseradish 1 ts Salt 1 ts Worcestershire sauce Slice cream cheese in half and cover with crabmeat. Just before serving top with chili sauce mixture. Serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GAI DOM KHA (THAI CHICKEN SOUP) Categories: Thai, Chicken Servings: 6 2 ts Stalks lemon grass 5 Red chilies (prik khee nu), 3 tb Sliced Siamese ginger Minced 4 c Cloves 4 tb Fish sauce (nam pla) 3 Peppercorns 4 tb Lime juice 7 Coriander roots 5 Kaffir lime leaves, 3 Shallots Shredded 4 c Medium-thick coconut milk 3 Chopped coriander sprigs 1 lb Sliced white chicken Contributed to the echo by: BOYD NARON GAI DOM KHA (THAI CHICKEN SOUP) Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. Makes 6 servings. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get thin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GIBANICA Categories: Eggs Servings: 8 2 lb Large curd cottage cheese 4 Eggs 1 1/4 ts Butter 1 lb Phyllo dough 1/2 ts Salt Contributed to the echo by: BOYD NARON GIBANICA Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat egg whites until foamy and add to cheese mixture. Grease 9x13 pan. Place 3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate triple layers of dough with filling, ending with dough. Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1 hour. Let cool slightly before cutting. Can be reheated uncovered. Makes about 8 large servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GOLDEN CHOCOLATE TREASURE COOKIES Categories: Cookies, Chocolate Servings: 18 1 1/2 c Flour 1 Egg 3/4 ts Baking soda 1/2 ts Vanilla 3/4 ts Salt 10 oz (1-1/2 c.) semi-sweet 3/4 c Brown sugar Treasures baking pieces 3/4 c Butter, softened 1 c Chopped pecans or walnuts Contributed to the echo by: BOYD NARON GOLDEN CHOCOLATE TREASURE COOKIES Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: KOREAN WONTONS Categories: Oriental, Beef Servings: 60 1 lb Wonton skins 1 ts En egg 2 lb Lean hamburger 1 ts MSG 1 Chopped green pepper 1/4 c Soy sauce 8 oz Chopped bean sprouts 3 tb Sesame oil 1 Chopped onion 4 Chopped green onions Contributed to the echo by: BOYD NARON KOREAN WONTONS black pepper Mix all ingredients except wonton skins. Put 1 T. of filling in each skin, fold and seal with egg. Deep fry until golden brown. Makes approximately 60. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LEFTOVER RICE MUFFINS Categories: Rice, Breads Servings: 12 1 1/4 c Whole wheat flour 2/3 c Skim milk 2 tb Brown sugar 1/4 c Vegetable oil 2 ts Baking powder 1/4 ts Almond extract 2 Eggs 1 c Cooked brown rice Contributed to the echo by: BOYD NARON LEFTOVER RICE MUFFINS Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened. Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes. 127 ea 27 calories per serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORANGE POPPY SEED MUFFINS Categories: Breads Servings: 24 3 c Flour 3 Eggs 2 1/4 c Sugar 1 c Sour cream 1 1/2 ts Baking powder 1/2 c Vegetable oil 1 1/2 ts Salt 1 1/2 c Orange juice 1/4 c Poppy seeds 2 ts Orange extract Contributed to the echo by: BOYD NARON ORANGE POPPY SEED MUFFINS Stir together flour,sugar,baking powder, salt and poppyseeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin cups. Bake at 350 degrees for 25 to 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PEPPERCORN DRESSING Categories: Dressings Servings: 1 2 tb Finely chopped shallots 1/4 c Cream or half-and-half 2 tb Vinegar 3/4 ts Worcestershire sauce 1 1/4 c Mayonnaise 1 1/2 ts Finely ground pepper 1/4 ts Salt 2 1/2 ts Cracked peppercorns 1/2 ts Garlic powder 1/4 c Freshly grated Parmesan 1/4 c Sour cream Cheese 1 tb Lemon juice Contributed to the echo by: BOYD NARON PEPPERCORN DRESSING Combine all ingredients and refrigerate in jar at least 24 hours. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ROASTED DUCKLING W/APPLE SESAME STUFFING Categories: Poultry Servings: 8 2 lb Ducklings 2 ts Poultry seasoning 2 pk Stuffing mix 1/4 ts Coarse black pepper 1/2 c Diced celery 1/2 ts Toasted sesame seeds 1/4 c Dried parsley 1/2 c Giblet stock 4 Chopped tart apples 1 tb Instant minced onion (or 1 1/2 ts Salt Use onion powder) Contributed to the echo by: BOYD NARON ROASTED DUCKLING WITH APPLE SESAME STUFFING Washing ducks inside and out and pat dry. Cook giblets in water to make stock. Toast sesame seeds in shallow pan at 350 degrees for 20 minutes. Prepare stuffing mixes according to package. Add next seven ingredients and mix well. Use hot stock to soak onion in. (If using onion powder, add with other seasonings.) Stuff and truss ducks. Place in open roasting pan without water. Roast uncovered at 350 degrees for 2-1/2 hours. (25 to 30 minutes per pound.) Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SCALLOPED POTATOES AND HAM Categories: Main dish Servings: 4 4 lg Parboiled potatoes 3 c Shredded cheddar 1 Thinly sliced onion 2 ts Powdered mustard 2 lb Ham, cut in chunks 1 1/2 ts Worcestershire sauce 6 tb Butter 1 1/2 tb Sherry or vermouth 1/4 c + 2 T. flour Salt to taste 3 c Milk Black pepper to taste Contributed to the echo by: BOYD NARON SCALLOPED POTATOES AND HAM Slice potatoes and layer with onions and ham in a large casserole. (I cook onions in butter or oil first.) Melt butter, add flour and cook until smooth and bubbly. Remove from heat, stir in milk, and reheat to boiling, whisking constantly. Cook 3 minutes. Add cheese one cup at a time until it melts. Add remaining ingredients. Pour over ham mixture and bake at 350 degrees for 45 to 60 minutes, until potatoes are done and top is browned. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPICED OR PLAIN BUTTERHORNS Categories: Breads, Desserts Servings: 10 1/4 c Water 2 Eggs 1 Yeast 1/2 c Pecans or walnuts, chopped 1/2 ts Nutmeg 1/2 c Sugar 2 c Flour 1 1/2 c Powdered sugar 1/2 ts Cinnamon 1/4 c Softened margarine 1/2 ts Salt 1/2 ts Vanilla 1 ts Softened margarine 1 tb Milk, about Contributed to the echo by: BOYD NARON SPICED OR PLAIN BUTTERHORNS Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm place until yeast dissolves and mixture foams. Mix together nutmeg, flour, cinnamon, salt and margarine as you would for pie crust. Add egg yolks and yeast mixture. Blend well and form into a ball. Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax paper. Cut into eight to ten wedges. Spread each piece with mixture of egg white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes until lightly browned. To make frosting, combine ingredients and beat until fluffy. Frost when cooled. If left unfrosted, can dust with powdered sugar or leave plain. For non-spiced cookie, omit cinnamon and nutmeg. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SUNFLOWER SEED COOKIES Categories: Cookies Servings: 24 2 c Sugar 1 ts Vanilla 1 ts Soda 3 c Flour 1 ts Baking powder 1 c Coconut 1 ts Butter 1 c Roasted sunflower seeds 1 c Shortening Contributed to the echo by: BOYD NARON SUNFLOWER SEED COOKIES Cream first six ingredients. Stir in remaining ingredients. Roll into balls and flatten onto ungreased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Can also use salted peanuts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TACO PIE Categories: Mexican, Beef Servings: 4 1 pk Crescent rolls 2 c Crushed corn chips, divided 1 lb Hamburger 1 c Sour cream 1 pk Taco mix 1 c Shredded cheddar 1/2 c Water Contributed to the echo by: BOYD NARON TACO PIE Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TURKEY STEW WITH DUMPLINGS Categories: Poultry, Stews Servings: 4 1 1/4 lb Turkey breast tenderloins 2 c Water, divided 4 Slices diced bacon 1/4 ts Rosemary 4 Carrots cut in chunks 1 Bay leaf 2 Quartered onions (I use 3 tb Flour Diced) 1 c Bisquick 2 Stalks celery, cut in 1/3 c Milk Chunks 4 oz Can chicken broth Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WHOLE WHEAT RAISIN SCONES Categories: Breads Servings: 16 3 tb Sugar 1 ts Baking soda 2 Eggs 1/2 ts Nutmeg 1 c Flour 1/2 ts Salt 1 c Whole wheat flour 1/3 c Margarine 2 ts Baking powder 1/2 c Milk 1 1/2 ts Cinnamon 1/2 c Raisins Contributed to the echo by: BOYD NARON WHOLE WHEAT RAISIN SCONES Combine 2 T. sugar with remaining dry ingredients. Cut in margarine until crumbly. Beat eggs and reserve 1 T. Stir remaining eggs, milk, and raisins into crumb mixture. Knead dough 5 times. Divide in half and pat into 5-inch circle. Cut each into 8 wedges and place on greased cookie sheet. Brush reserved egg over wedges and sprinkle with reserved sugar. Bake at 425 degrees for 17 minutes or until browned. Serve warm. Makes 16 scones, 130 calories each. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ARMENIAN BARLEY AND YOGHURT SOUP Categories: Soups Servings: 8 1 c Barley 3 tb Fresh mint OR 6 c Chicken broth 1 tb Dried mint 1 c Onion 2 tb Fresh parsley, minced 1/4 ts Butter 1 ts Yoghurt Contributed to the echo by: Judy Haight Originally from: The New York Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt & freshly ground pepper to taste Place the barley and the broth in a soup kettle and cook for a few minutes. Peel and chop the onion; saute in butter until it is golden and transparent. Add to the soup kettle, together with the mint, parsley, salt and pepper. Simmer the soup until the barley is soft. Stir in the yoghurt and continue to simmer for about 5 minutes. This soup can be served either hot or icy cold in small decorative bowls. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VEGETABLE TORTILLA STACKS Categories: Mexican Servings: 4 2 tb Oil 8 oz (2cups) shredded Montery 3/4 c Chopped green bell pepper Jack cheese 3/4 c Chopped red bell pepper 8 oz (2cups) shredded cheddar 1/2 c Chopped onion Cheese 1/2 c Picante sauce Green bell pepper rings 16 oz Green Giant Valley Combo's Red bell pepper rings Frozen Broccoli Supreme Ripped pitted olives 8 (8-inch) flour tortillas Picante sauce 16 cn Refried beans Sour cream Contributed to the echo by: Marleen Madar Heres a good one that is great if you are into vegetables... Vegetable Tortilla Stacks Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender. Drain. Stir in 1/2 cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary. Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about 1/4 of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese. Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges. Oops almost forgot!! To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAVATINEY Categories: Italian, Pasta Servings: 4 1/2 pk Medium noodles Butter 1 lb Ground beef 1/4 lb Thinly sliced pepperoni 1 lb Italian sausage (mild) 1/2 c Shredded mozzeralla 1 Jar pizza sauce 1/4 c Grated sharp chedder cheese 1/2 Jar spaghetti sauce Garlic powder Contributed to the echo by: Jerri Watson Boil a half bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in meat mixture. Top with peperonni, mozzeralla cheese, and sharp sheddar cheese. On top of that sparkle lightly with garlic powder. Put in oven on 350 degree's and bake until cheese melts. It taste like a pizza lasagne. Let me know how you like it. I have plenty of other recipes to share with everyone. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LITTLE CORNER RESTAURANT CAKE Categories: Cakes, Chocolate Servings: 10 1 c Unsalted butter 1/4 c Rum 1 c Whipping cream 1 1/2 c Chopped walnuts 2 oz Semisweet chocolate, 9 Blanched almonds Chopped --------------------------------SPONGE CAKE-------------------------------- 1/4 ts Butter 1/2 ts Vanilla extract 6 Eggs, room temperature 1 c All-purpose flour 1/2 c Sugar -------------------------------CUSTARD CREAM------------------------------- 3 c Milk 1/2 ts Vanilla extract 8 Egg yolks, room temp 3/4 c All-purpose flour 1 c Sugar -----------------------------COFFEE ZABAGLIONE----------------------------- 5 Egg yolks, room temp 1/4 c Espresso coffee room temp 1 c Sugar A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers. Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes at room temperature before serving. SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled. Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BANANA-SOUR CREAM BARS Categories: Cookies Servings: 72 1 c Dairy sour cream Large) 1 1/2 c Sugar 2 ts Vanilla 1/2 c Margarine or butter, 2 c All purpose flour Softened 1 ts Salt 2 Eggs 1 ts Baking soda 1 1/2 c Mashed bananas (about 3 1/2 c Chopped nuts Contributed to the echo by: Margarita Towns Originally from: Betty Crocker's Cookie Book Banana-Sour Cream Bars Vanilla glaze Heat oven to 375. Mix sugar, sour cream, margarine and egg in large mixing bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and vanilla on low 30 sec. Beat in flour, salt & baking soda on med, scraping sides. Stir in nuts. Spread in greased and floured jelly roll pan, 15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 min. Cool. Frost with Vanilla glaze. Cut into bars, 2 x1. About 6 doz. Vanilla Glaze Mix 2 C powdered sugar, 1/4 C marg or butter, softened, 1-1/2 ts. vanilla and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until smooth and of desired consistency. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LEMON CHICKEN SOUP Categories: Soups Servings: 4 3 cn Chicken broth 4 c FRESH lemon juice 1/4 c Rice Contributed to the echo by: Marge Clark Cook rice in broth for approx. 40 mins. Add the warm broth slowly to the beaten egg yolks, beating constantly. That's all there is to it... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MUNG DAHL Categories: Soups Servings: 4 6 ts Er 2 tb Ghee 3/4 c Mung dahl washed 1/2 ts Red chilis 1 Tomato 1 1/2 ts Cumin seeds 1 tb Fresh ginger, grated 3/4 ts Mustard seeds 1/2 ts Tumeric, Cilantro 1 ts Salt Contributed to the echo by: Blanche Nonken Originally from: The Krishna Echo I make a lentil soup called mung dahl which is very nice accompaniment for grains, like rice with peas, or chapattis which are unleavened wheat-flour 'tortillas' made from very finely ground wheat flour called atta or durham flour. Put in large saucepan, cook high till foam rises, skim foam off. Put tomato into boiling soup for couple mins until skin breaks, take it out and under cold water, skin tomato and navel, cut into small cubes. Put back into soup, then: Add to soup then add: turmeric and salt Now, in a small frying pan, put 2 T of ghee or oil (ghee preferred) and put in 1/2 t red chillis (more or less to taste) after oil is heating up, don't burn, then put in 1-1/2 t. cumin seeds, let brown, don't burn, and add, 3/4 t. mustard seeds and pop 'em all. This mixture is called 'chaunce' and add that to the boiling soup very carefully. The chaunce should explode with a 'chunnnnggg' and a strong aroma fill the immediate cooking area (hehe). If you start to cough a bit, you're doing just fine. Let cook until beans are no longer recognizable, or have dissolved, about 1/2 hr to 40 mins all together from flame on to end of cooking time. Serve very hot. Sprinkle generously with the leaves only of corriander (cilantro). Worth the time. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARBLED STRAWBERRY MOUSSE Categories: Desserts Servings: 12 3 c Strawberries, hulled 3/4 c Water 3 Envelopes unflavored 2 tb Lemon juice Gelatin 1 ts Vanilla extract 3/4 c Sugar 4 Egg whites, at room temp 1/8 ts Salt 2 c Heavy or whipping cream Contributed to the echo by: Michelle Bass Originally from: Frank Nicke MARBLED STRAWBERRY MOUSSE Early in day or day ahead: Prepare collar for 1-1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip. Wrap strip around outside of dish so collar stand 2 inches above rim. In food processor or blender, puree strawberries. Pour 1 cup puree into a small bowl, remaining puree into a large bowl. In 1 quart saucepan, mix gelatin, sugar and salt. Add water; cook over low heat until gelatin is completely dissolved, stirring often. Into puree in small bowl, stir 2 tablespoons of gelatin mixture. Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture. Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon (about 45 minutes). In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl, with mixer at medium speed, beat cream until stiff peaks form. Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl. Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish. Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set (about 3 hours). Carefully remove waxed paper collar before serving. Makes 12 servings. NOTE: I think this dessert tastes better when it is made a day ahead so the flavors blend, but it doesn't look as nice (the egg whites and whipped cream start to lose volume, so it starts to lose its shape and height). If appearance is important to you, make it early the day it is to be eaten. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE SAMS Categories: Cookies Servings: 80 6 c Gran. Sugar 1 1/2 tb Vanilla 3/4 c Cocoa 1 1/2 c Peanut Butter 1 1/2 c Milk 9 c Rolled Oats Contributed to the echo by: Linda Jackson Chocolate Sams Combine sugar, cocoa, milk & butter bring to a rolling boil. Remove from heat, add flavoring and peanut butter. Stir until blended. Pour over oats. (Let set about 2 minutes.) Drop On Greased Cookie Sheet. Yields 80 Cookies (Optional) coconut can be used. I use an ice cream scoop; it's faster. I never get 80 cookies unless I use a smaller scoop. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PINEAPPLE 7-UP CAKE Categories: Cakes Servings: 4 Duncan Hines Pineapple 10 Bottle 7-Up Supreme cake mix 4 Eggs 1 Instant vanilla pudding mix -----------------------------------ICING----------------------------------- 1 1/2 c Sugar 2 cn Crushed pineapple in juice 1 Stick margarine 1 Angel Flake coconut Contributed to the echo by: Marge Clark Originally from: a church lady Pineapple 7-up Cake: Mix cake & pudding mixes and 7-up. Beat well. Add eggs one at a time, beating well after each. Pour into greased 9x13 pan, bake at 350 degrees 40-50 minutes, until the cake tests done. Icing: Bring all ingredients to a boil, pour over cake. Poke holes in cake with cake tester to help in absorbing icing. This cake is so moist it's juicy...and delicious! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FALAFEL Categories: Vegetables Servings: 4 4 c Cooked chickpeas (2 cups, 1/2 ts Ground cumin Soaked 1 1/2 hours, boiled 3 tb Tahini (sesame seed paste) Until very soft, drained) 1/2 ts Tumeric 3 md Cloves crushed garlic 3 tb Flour or fine bread crumbs 2 Eggs 1/4 ts Cayenne; 1/2 c Each celery and scallions Dash of black pepper Finely minced 1 1/2 ts Salt Contributed to the echo by: Dori Peterson Originally from: "The Moosewood Cookbook" Mash the chickpeas well, combine with other ingredients. Chill well. With floured hands make the batter into one inch diameter balls. Dust each one lightly with flour. Heat a 2 inch pool of oil in a heavy skillet to 365 degrees. Deep fry the felafel until golden and serve immedaitely. Serve with tahini-lemon sauce, diced cucumbers, tomatos and peppers in pocket bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TAHINI-LEMON SAUCE Categories: Sauces Servings: 4 1 1/2 c Tahini Taste) 1 1/2 c Buttermilk or yogurt Dash or two of tamari (mild 1 md Clove garlic crushed Soy sauce) 1/2 c Lemon juice Salt to taste 1/4 c Finely minced scallions Dash or two of cayenne and 1/4 c Finely minced parsley Paprika 1/2 ts Ground cumin (more to Contributed to the echo by: Dori Peterson Originally from: "The Moosewood Cookbook" Beat very well with whisk of electric mixer. (The more you whip it the thicker it gets. Follow your own personal designs.) Tahini is available in most health food stores. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAUCE FOR THAI FRIED CORN CAKES Categories: Thai, Sauces Servings: 4 4 tb Vinegar 2 Chili, crushed 4 tb Water 1/4 c Peanuts 1/4 c Sugar 1/4 c Cucumber, thinly sliced 1 ts Salt Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: YELLOW CURRY PASTE (THAI) Categories: Spices Servings: 4 1 ts Cumin seeds 1/2 ts Ground cloves 1 ts Coriander seeds 1 tb Chopped lemon grass 8 Dried chilies 2 tb Chopped shallots 1/2 ts Ground cinnamon 1 tb Chopped garlic 1 ts Salt 1 tb Yellow curry powder Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Here's the recipe for the paste if you want to go to the effort: Yellow Curry Paste Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious... Make a lot of the paste and save it for use in other curries. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: THAI SHRIMP SALAD Categories: Salads, Shellfish Servings: 4 1 lb Large fresh shrimp Chiles (red or green), 1 Celery stalk, thinly sliced Chopped, seeds On the bias 3 c Cloves, minced 1 1/2 tb Thai fish sauce (nam pla) 10 ts Leaves, chopped 1 1/2 tb Fresh lime juice 2 tb Fresh coriander leaves 1 ts Sugar 1 Cucumber, peeled, seeded, 1 ts Chili oil Sliced 2 ts Good quality peanut oil Pinch of salt 2 Tiny fresh Thai "bird" Contributed to the echo by: Stephen Ceideburg This is a nice, light but spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD Shell and devein the shrimp, and cut in half lengthwise. Parboil the shrimp and celery slices for 20 seconds. Drain, and rinse under cold water to stop the cooking; set aside on paper towels to drain. Combine the fish sauce, lime juice, suigar and slat in a small bowl. Stir in the oils, chile peppers and garlic and set aside. Set aside the scallions, mint leaves and coriander. Arange the cucumber slices on a small platter. Toss the shrimp and celery with the sauce, and stir in the scallions, mint and coriander. Allow to set for 5 to 10 minutes, toss again, arrange over the cucumber slices and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: THAI GREEN CURRY CHICKEN WITH BASIL Categories: Thai, Chicken Servings: 6 3 cn Unsweetened coconut milk Leaves, washed (do not shake can) 3/4 c Basil leaves (Thai basil or 3 Pieces galangal (Siamese Standard green basil) Ginger) 4 Green serrano chilies, 2 tb Fish sauce (nam pla) Slivered 3 tb Fresh green curry paste 2 c Fresh green peas, OR 2 Whole chicken breasts, 8 sm Thai eggplants Boned, skinned, cut into Chicken stock or water, if 1-in. cubes Needed 8 Dried or fresh kaffir lime Hot cooked rice Leaves, or fresh citrus Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo Times 1/90 The recipe for green curry paste follows. You can make it as hot as you like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appearance. Allow the coconut milk to stand for one hour or until it separates. Skim about 1 cup thick coconut cream off the top. Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes. Add chicken; cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas. Bring to a boil, stirring frequently, and simmer 5 minutes. Thin sauce with chicken stock or water. Garnish with remaining basil leaves. Serve hot with rice. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GREEN CURRY PASTE (THAI) Categories: Spices Servings: 1 1 ts Cumin seeds 1 tb Chopped shallots 1 ts Coriander seeds 1 tb Chopped garlic 6 Fresh green chilies, 1 ts Chopped galangal Chopped 7 Peppercorns 1 tb Chopped lemon grass 1 ts Salt 1 ts Chopped coriander root 1 ts Shrimp paste Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you're not a fan of pounding you can use a food processor. Just don't overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COCONUT CUSTARD (THAI) Categories: Thai, Desserts Servings: 4 5 Eggs Coconut milk 1 c Coconut cream (the thick, 1 c Sugar Top part of a can of canned Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Here's a simple Thai recipe for coconut custard. Coconut Custard (Sang Khaya) milk) Beat the eggs with the coconut cream and sugar until the mixture is frothy. Pour the liquid into small molds or ramekins. Place in a steamer over boiling water, cover and cook for about 20 minutes or until the mixture has set. If you want something a bit fancier, I have a Vietnamese recipe for Coconut Flan. Be glad to post it if you're interested... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RASPBERRY ANGEL FOOD Categories: Cakes Servings: 4 1 Angelfood cake Raspberry juice Raspberries Contributed to the echo by: Lisa Zech Raspberry Angel Food First you will need to buy angel food cake! Then buy some rasberrys that are in the process of jucieness. Put them on a straight plate with no curves at the side. Mash them down. After you mash them down, put them on the cake. Then buy some rasberry juice. You put that in a bowl. Then you get whole berries and put them in the juice. Stir around, but try not to kill the rasberries (all of them.) Then put that on the cake and put all the types of fruit you want! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: INDIAN FRY BREAD Categories: Breads Servings: 12 2 c Flour 2 ts Lard or shortening 1/3 c Powdered milk 3/4 c Warm water 2 ts Baking powder Oil for frying 1 ts Salt Contributed to the echo by: Tia Darrow Originally from: "Simply Simpatico" put out by the Junior League of Albuquerque Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4" circle. Then stretch to 7-8" in diameter. Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly browned, turning once. Serve with butter and honey... ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GINGERED WATERMELLON RIND Categories: Desserts Servings: 4 1 lb Melon rind 1 oz Ground ginger 1 1/2 lb Sugar 2 Lemon Originally from: "The Progressive Farmer's Southern Cookbook" GINGERED WATERMELON RIND 1. Make ginger tea - ginger in 1 quart of water. 2. Pare off outer green skin of watermelon. Cut into 1/2 or 1 inch cubes. 3. Soak melon in lime water for 3 + 1/2 hours 2 quarts water and 2 Tbls. lime). Drain. Soak in clear water for 1 hour. Drain, again. 4. Cover with water and boil rapidly for 15 minutes in strong ginger tea. 5. Finish cooking in a syrup made by using 2 pints of the ginger tea with 2 pints of water and 1-1/2 lb. of sugar. 6. Cook rapidly until tender and transparent [about 1 hour]. 7. Add thinly sliced lemon after about 30 minutes. 8. When transparent, cool, pack and process. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WATERMELLON RIND PRESERVES Categories: Desserts Servings: 4 1 lb Watermelon cubes 2 c Sugar 2 ts Water 1 ts Water 2 tb Lime (calcium oxide) 1/2 Lemon, sliced Contributed to the echo by: Merrilyn Vaughan WATERMELON RIND PRESERVES 1. Soak melon in limewater for 3+ 1/2 hours. Drain. 2. Soak in clear water for 1 hour. Drain. 3. Cover with water and boil for 1+ 1/2 hour. Drain. 4. Make syrup fo2 c. sugar and 1 quart water. 5. Add rind and boil for 1 hour. 6. As syrup thickens add lemon [half ob. for each lb. of melon]. 7. When syrup is thick and rind clear, pack in hot, sterilized jars, top with syrup and seal. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHIPPED BEEF Categories: Breakfast Servings: 8 1 Jar of Dried Beef, chopped 1/4 c Butter or margarine Small Pepper to taste (usually 2 Hard boiled eggs, chopped The salted meat is 2 c Milk Sufficient for salt) 1/4 c Flour Contributed to the echo by: Paul Lang Make a white sauce by melting the butter in a double boiler, stirring in the flour and adding the milk gradually. Cook, stirring constantly to the thickened sauce. Add pepper and check for salt. Adjust if necessary. We like it served over toasted English Muffins. This will make enough sauce for about 6-8 muffin halves, depending on how generous you are with the sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ARTICHOKE VINAIGRETTE Categories: Vegetables Servings: 6 6 Artichokes, trimmed Pepper 6 tb Finely chopped onion 1 c Dry white wine 6 tb Dry vermouth 1/4 c Olive oil 6 tb Extra virgin olive oil 2 c Cloves, minced Boiling salted water 1 Vinaigrette Sauce Salt and freshly ground Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In 6-quart pan cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain. Place artichokes in roaster or other large pan so they stand upright. Separate leaves of artichokes and fill with vermouth mixture. Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes from broth and serve hot or cold with Vinaigrette Sauce Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VINAIGRETTE SAUCE Categories: Sauces Servings: 1 1/3 c Red wine vinegar or lemon 1 tb Minced parsley Juice 1 tb Dijon mustard 2/3 c Salad oil 1 ts Salt 1 cl Garlic, minced 1/8 ts Freshly ground pepper Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 VINAIGRETTE SAUCE Combine all ingredients and blend thoroughly with whisk. (May be made in advance and stored in refrigerator until ready to use.) Makes about 1 cup. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PAT BOUTONNET'S ARTICHOKE SUNFLOWER Categories: Vegetables Servings: 6 1 Artichoke, cleaned, 1/4 ts Hot pepper seasoning Trimmed and cooked 2 tb Milk or cream (approx.) 13 oz Package cream cheese 1/4 lb Small cooked shrimp 1/4 ts Garlic powder Paprika 1/4 ts Onion powder Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNET'S ARTICHOKE SUNFLOWER Remove all leaves from artichoke. Set aside those that are firm enough to handle and have a good edible portion on ends. Cut heart into quarters. Blend cream cheese with garlic and onion powders, hot pepper seasoning and enough milk or cream to make a smooth paste. Adjust seasoning. Spread filling on tip of each reserved leaf. Place small shrimp on top of filling and dust with paprika. Arrange leaves in concentric circles on a round tray to resemble open sunflower. Place cut artichoke heart in center of leaves. Servings: 4 to 6 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BUTTER SAUCE FOR COOKED ARTICHOKES Categories: Butter/lemo Servings: 4 1 c (2 sticks) melted butter 1 ts Salt 1/4 c Lemon juice 1/2 ts Dry mustard 1/4 c Chopped parsley Hope you all like these, and hope you can use them, Stephen. Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 BUTTER SAUCE FOR COOKED ARTICHOKES Combine all ingredients and simmer 5 minutes. Serve warm as dipping sauce with hot artichokes. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DUTCH ALMOND BARS Categories: Cookies Servings: 50 1/2 c Butter 2 Egg yolks 1/2 c Sugar 1/2 Lemon - juice of 1 Egg 3 Egg whites, stiffly beaten 1 Egg yolk 1 ts Vanilla 1 c Cake flour, sifted 1/2 c Coconut, flaked 1 c Sugar 1 Egg 1 c Almond paste or filling 1 13 x 9" x 2" pan. Contributed to the echo by: Sallie Austin Originally from: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford, IL) Dutch Almond Bars Bake at 400 degrees for 10 minutes. Mix sugar, plus one egg yolk and cake flour. Beat until well blended. Spread in a almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Makes 50 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAGANAKI Categories: Greek, Cheese Servings: 4 1/4 lb Kasseri cheese 1/2 Lemon, juice of 4 tb Butter Contributed to the echo by: Sallie Austin Originally from: "Greek Cooking for the Gods", by Eva Zane Saganaki This is also known as Kasseri Tiganismeno, squares of this buttery cheese fried in butter. Cut the cheese in 1/4 inch slices, cut in squares, and fry in hot butter until golden. Serve with a squeeze of lemon. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAJUN VINEGAR Categories: Cajun, Dressings Servings: 1 1 ts Red wine vinegar 2 Garlic cloves, lightly 1 tb Black peppercorns, coarsely Crushed Crushed 1 Wine bottle and cork. 4 Jalapeno peppers, quartered Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Cajun Vinegar In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRUIT VINEGARS Categories: Dressings Servings: 1 1 ts White wine vinegar 2 Piece of lemon rind 2 c Fresh fruit *** Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Fruit Vinegars In a medium-sized enameled (non-metallic) saucepan, bring vinegar, fruit, and lemon rind just to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days. Strain through a cheesecloth, discarding fruit. Place a small amount of fresh fruit in the bottom of a clean, dry 1-quart wine bottle. Cork and store in a cool, dark place. *** Suggested fruits for this vinegar are raspberries, pears, strawberries, or black currants. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GARLIC VINEGAR Categories: Dressings Servings: 1 1 ts Vinegar- cider, malt, red 1 ts Black peppercorns Or white wine 10 c Cloves, crushed Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Garlic Vinegar In a medium sized enameled (non-metallic) saucepan, bring vinegar to a boil over medium heat. Meanwhile, coarsely crush peppercorns with the bottom of a heavy saucepan. Place in a glass or other non-metallic jar. Add garlic. Pour in hot vinegar. Let steep for 7 days. Strain through cheesecloth and pour into a clean 1-quart wine bottle. Cork and store in a cool, dark place. Keeps 1 year. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ROASTED RED PEPPER & CHIVE DRESSING Categories: Dressings Servings: 4 1/3 c Red wine vinegar Peppers 1 cl Garlic medium, minced Salt 1 c Olive oil White pepper, freshly 1/3 c Finely chopped fresh chives Ground ts Red pepper, medium *OR* Salt 1/2 c Prepared roasted red Pepper, to taste Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Roasted Red Pepper and Chive Dressing Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAN JACINTO PORK FAJITAS Categories: Mexican, Pork Servings: 20 4 lb Pork loin, cut into 2 inch Strips ----------------------------------MARINADE---------------------------------- 2 Onions, sliced fine 1 tb Dried Thyme 2 tb Diced garlic 1 tb Dried oregano Juice of 4 limes 2 tb Worcestershire sauce 2 Bottles of dark beer Salt and pepper 1 c Red wine vinegar Diced cilantro 2 Jalapenos, diced --------------------------------FOR COOKING-------------------------------- 1 Oil Peppers, julienned Red and yellow bell Originally from: "Austin American-Stateman, May 24, 1990 San Jacinto Pork Fajitas Marinate the meat for at least 18-24 hours in covered container. Then drain and sear meat in very hot pan with a little olive oil. Add red and yellow peppers. Cook until done, about 4 to 6 minutes. Serve in flour tortillas with toppings of choice. (Suggestions: honey-mustard sour cream, pickled cabbage, tomato cumin salsa.) Serves 20. Recipe can be halved. From the Four Seasons Hotel. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SIZZLING BEEF FAJITAS Categories: Mexican, Beef Servings: 8 4 cl Garlic, minced 2 tb Safflower oil 1 tb Lime juice 2 Yellow or white onions, 1/3 c Worcestershire or soy sauce Thinly sliced 4 Serrano chilles, stemmed 2 Bell peppers, thinly sliced And minced 4 Limes, cut in half 1/4 c Apple cider vinegar 1 c Sour cream 14 cn Beef broth 3 lb Skirt steak, 1/2 inch thick ----------------------------------MARINADE---------------------------------- Flour tortillas Guacamole Pico de gallo Originally from: "Austin American=Stateman, May 24, 1990 Sizzling Beef Fajitas At least 3 hours before grilling the meat, trim it to remove all fat and gristle. For skirt steak, use a flat metal pounder to tenderize. {This is needed because of the short marinading time.} Put the meat in a shallow glass dish or plastic bag. Combine the marinade ingredients. Marinate for about 3 hours in refrigerator. About 45 minutes before serving, clean the grill surface and rub it with an oil dampened cloth. Preheat the grill for about 30 minutes. Remove the meat from the marinade. Sprinkle the meat and salt and pepper and place it on the grill. Baste with marinade, grill, then turn, baste again and grill until medium rare, about 5-6 minutes in all, or until desired doneness. Remove, cover with foil and keep warm. Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add the onions and cook until browned, but still crisp. Remove and add bell peppers. Saute about 2 minutes and add onions. Remove the skillet from the heat. Preheat the oven to 450 degrees F. Wrap the tortillas or pita breads in foil and heat until warm, 8-10 minutes. {Or zap 'em in a microwave for 15 to 25 seconds per tortilla, depending on your microwaves strength. Or grill 'em on the coals for a few seconds, or in another cast iron skillet for a few seconds.} Cut the beef across the grain into strips about 1/4 inch thick. Reserve all the juices. Put the skillet back on high heat long enough to get hot, then add the meat. It will sizzle. Turn immediately, then put the onions and peppers on top. Pour the reserved juices on top to create a sizzle. (For an even more dramatic sizzle, you can drizzle the meat and onions with 2 TBSP oil instead of the reserved juices.) Carry the skillet immediately to the table. Sqeeze lime juice on top. To serve, use tortillas to enclose meat strips, peppers, onions, pico de gallo, guacamole, and sour cream. Makes 8 servings. From "Foods of the Sun" ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PICO DE GALLO Categories: Sauces Servings: 1 1 Tomato, chopped 1 Jalapeno pepper, chopped 1 Onion, chopped 1 Lemon, cut in half 5 Cilantro sprigs, chopped Salt, to taste Contributed to the echo by: Mike Avery Originally from: "Austin American-Stateman, May 24, 1990 Pico De Gallo Mix tomato, onion, cilantro, and jalapeno in a serving dish. Squeeze lemon juice over mixture and add salt to taste and serve. From "Fajita Festival." {Lime juice may be used instead of lemon, depending on what's available and in season.} ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: 10-MINUTE GERMAN SWEET CHOC. CREAM PIE Categories: Cakse, Chocolate Servings: 1 4 oz Package German sweet Softened, Chocolate, 3 1/2 c Whipped topping, thawed 1/3 c Milk, 1 8-inch graham cracker pie 2 tb Sugar, Crust. 3 oz Package cream cheese, Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Recipe submitted by Abagail Willis. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: APRICOT BONBONS Categories: Desserts Servings: 4 6 oz Package dried apricots, 14 cn Sweetened condensed milk Finely chopped 12 oz Package white coating 14 oz Package flaked coconut Chocolate for dipping Originally from: "Austin American-Stateman, May 24, 1990 Apricot Bonbons Combine apricots, coconut, and milk in a large bowl. Cover and refrigerate at least 4 hours, or overnight. Shape mixture into small balls, place onto wax paper and refrigerate. Melt chocolate over boiling water, stirring frequently. Using forks or toothpicks, dip balls into chocolate. Place on wax paper again and refrigerate until firm. Recipe submitted to the paper by Rosemary Striegler of Bastrop. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STUFFED BELL PEPPERS Categories: Vegetables, Main dish Servings: 6 4 md Potatoes, peeled, cooked, 1 ts Mustard seed And drained 1/2 ts Ground turmeric or curry 6 Fat, red or green bell Powder Peppers 1 ts Salt 6 tb Margarine 1/8 ts Pepper 1 md Onion, chopped 2 ts Lemon juice 1 ts Ground coriander Pepper, to taste 1 ts Ground cumin Contributed to the echo by: Mike Avery Originally from: "Austin American-Stateman", May 1990 Pepper Shells With Potatoes Dice potatoes into 1/2 inch cubes. Cut off top of each pepper to make shells about 2 inches high. Remove seeds, keeping shells intact. Then tops; set aside. Par-boil shells in boiling salted water for 3 minutes and turn upside down to drain. In a large frying pan, melt margarine over medium-high heat. Add onion, potatoes, and chopped pepper; cook, turning until golden brown (about 8 to 10 minutes). Add coriander, cumin, mustard seeds, turmeric, salt and pepper during the last few minutes. Remove from heat and sprinkle with lemon juice. Arrange shells in a shallow, greased, baking dish. Pile potatoes into shells. Bake uncovered in a 350 degree F. oven 20 minutes. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CORNED BEEF, CABBAGE & PEPPERS Categories: Beef Servings: 8 1 md Cabbage head 1 ts Pepper 1 White or yellow onion 4 Drops Tabasco 2 Red bell peppers 2 ts Soy sauce 3 c Corned beef cut in 4-in 2 tb Vinegar Strips 1 ts Sugar Contributed to the echo by: Mike Avery Originally from: "Austin American-Stateman", May 1990 Corned Beef, Cabbage, and Peppers Cut cabbage into wedges about 1 inch wide. Slice onion into rings. Remove stems and seeds from the peppers, and slice the peppers into Cut corned beef in thin slices. Using a Dutch oven or other heavy pan, arrange 1/2 of the sliced cabbage on the bottom; top with half the onions, peppers, and beef slices. Repeat layers using remaining cabbage, onion, pepper, and beef. Combine the water, hot pepper seasoning, soy sauce, vinegar, and sugar; pour over food in pan. Cover, bring to a boil, reduce heat and simmer gently until tender (about 30 minutes). Serve in wide soup bowls or deep plates. Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ALL-SEASON BREAD Categories: Breads Servings: 2 3 c Flour 2 ts Vanilla 2 ts Soda 1 1/2 ts Cinnamon 2 c Sugar 3/4 c Chopped walnuts or pecans 1 ts Salt 1 cn Crushed pineapple 3/4 c Vegetable oil 2 c Prepared fruit or 1/2 ts Baking powder Vegetable, as below 3 Eggs Contributed to the echo by: BOYD NARON ALL-SEASON BREAD Apple Bread: Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T. reserved pineapple juice. Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice. Zucchini Bread: Shred 2 zucchini to make 2 cups. Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing. Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ANDOUILLE SMOKED SAUSAGE IN RED GRAVY Categories: Cajun, Pork Servings: 4 6 tb Unsalted butter 1/4 c Chopped parsley 1/2 c Chopped green peppers 6 1/2 c Pork or beef stock 1 1/2 lb Andouille smoked sausage 1 c Chopped green onion tops (2-inch pieces) 1 1/2 ts Cayenne pepper 1 ts Minced garlic 3 ts Cooked rice 8 ts Tomato sauce 3/4 ts Salt 3 c Onions 1/2 c Chopped celery Contributed to the echo by: BOYD NARON ANDOUILLE SMOKED SAUSAGE IN RED GRAVY Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BARBEQUED BEEF RIBS Categories: Barbeque, Beef Servings: 4 3 lb Beef short ribs 1 ts Salt 1/2 c Chopped onions 1 ts Paprika 1 tb Margarine 4 ts Worchestershire sauce 1/2 ts Pepper 1/2 c Catsup 4 ts Sugar 1/4 c White vinegar 1 ts Dry mustard 1/4 c Water Contributed to the echo by: BOYD NARON BARBEQUED BEEF RIBS Brown ribs. Saute onions in margarine and add remaining ingredients. Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF STEW Categories: Stews, Beef Servings: 4 3 Tomatos, chunked 1 ts Paprika 2 lb Stew meat 1 Chopped onion 2 c Beef broth 1 Stalk celery, chunked 1 ts Worchestershire sauce 2 ts Kitchen bouquet 1 Crushed garlic clove Salt and pepper to taste 1 Bay leaf Contributed to the echo by: BOYD NARON BEEF STEW Combine all ingredients in slow cooker and cook on low 10 to 12 hours or on high for 4 to 5 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN WINGS Categories: Chicken Servings: 4 1 1/2 c Sugar 5 oz Soy sauce 1 c Corn syrup 30 Chicken wings Contributed to the echo by: BOYD NARON CHICKEN WINGS Simmer first 3 ingredients for 30 minutes. Cut wings in half and arrange in 9 x 13 pan. Pour sauce over and bake covered at 250 degrees for 1-1/2 hours. Uncover and bake another 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHOCOLATE WHITE TREASURE BROWNIES Categories: Desserts, Chocolate Servings: 1 1 c Flour Chips OR 1/4 ts Baking soda 6 oz (3 bars.) baking bars 1/4 ts Salt 1 ts Vanilla 3/4 c Sugar 2 Eggs 1/3 c Butter 10 oz (1-1/2 c.) white treasures 2 tb Water Baking pieces 6 oz (1 c.) semi-sweet chocolate Contributed to the echo by: BOYD NARON CHOCOLATE WHITE TREASURE BROWNIES Bring sugar, butter and water to a boil and remove from heat. Add semi-sweet chocolate and vanilla. Stir until chocolate melts and mixture is smooth. Add eggs one at a time and beat well after each. Blend in dry ingredients. Stir in Treasures. Spread into greased 9 ea -inch pan. Bake at 325 degrees for 30 to 35 minutes. Cool and cut. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CUMIN BAKED CHICKEN Categories: Chicken Servings: 4 1 tb Ground cumin 3 lb Chicken, cut up 2 ts Paprika 1 Sliced lemon 1 ts Salt 1 c Unpitted green olives 1/2 ts Pepper (preferably Mediterr.) 1/2 ts Garlic powder 3 tb Olive oil Contributed to the echo by: BOYD NARON CUMIN BAKED CHICKEN Combine first 5 ingredients and set aside. Place chicken snugly in shallow baking dish. Rub 3/4 of spices under skin, and rub remainder over top. (Can refrigerate at this point for up to 24 hours.) Squeeze lemon juice over chicken, scatter olives over, and drizzle with oil. Bake uncovered at 400 degrees for 50 to 60 minutes. Baste with pan juices occasionally. Serve with sliced lemons. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CURRIED CHICKEN SPRING ROLLS Categories: Chinese, Chicken Servings: 4 1 tb + 2 t. soy sauce 1 1/2 ts Minced garlic 1 tb Coconut milk 2 Jalapeno chilies, minced 1 ts White vinegar 1 c Diced celery 1 3/4 ts O 2-3/4 t. curry powder 2 c Diced napa cabbage 1/2 lb Ground chicken 3/4 c Grated carrots 3/4 ts Salt 1 pk Cellophane noodles (2-inch 3/4 ts Sugar Lengths) 4 ts Cider vinegar 16 Spring roll wrappers 1 tb Cornstarch in 1 T. water 1 ts En egg yolk 2 ts Minced gingerroot -------------------------------DIPPING SAUCE------------------------------- 5 Halved mild green chilies 3/4 c Pickled ginger juice or 2 Halved yellow wax chilies Unseasoned rice vinegar 4 cl Garlic 2 tb Peanut oil 1 Bunch minced cilantro Salt to taste Contributed to the echo by: BOYD NARON CURRIED CHICKEN SPRING ROLLS Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white. Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and cool in refrigerator. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam without browing. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of Deep fry about 3 minutes at 350 degrees and drain. To make dipping sauce, blend chilies and garlic until pureed. Add ginger juice and oil until blended. Season with salt. Add cilantro just before serving. (If serving right away, cilantro may be pureed with chilies.) Makes one cup. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COM YAM GUNG (THAI SHRIMP SOUP) Categories: Thai, Shellfish Servings: 4 6 Peppercorns 3 tb Lime juice 8 Coriander roots 3 tb Fish suace (nam pla) 3 Stalks lemon grass 5 Red chilies (prik khee nu), 4 c Fish stock Minced 3 Slices siamese ginger 2 tb Chopped coriander 2 c Uncooked shrimp Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP) Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander. Makes 5-1/2 cups, 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY LASAGNA Categories: Italian Servings: 15 1 lb Ground beef 1/4 c Parmesan cheese 1/2 c Chopped onion 3/4 c Milk 32 oz Spaghetti sauce 1 tb Parsley flakes 1 tb Parsley flakes 1 ts Basil 1 ts Oregano 1 c Shredded zucchini 3 c Bisquick 1 c Shredded mozzarella 1 c Creamed cottage cheese Contributed to the echo by: BOYD NARON EASY LASAGNA Cook beef and onion. Drain, add spaghetti sauce, parsley and oregano. Bring to boil, stirring, and keep warm over low heat. Mix remaining ingredients except zucchini and mozzarella. Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan. Sprinkle half of zucchini and half of meat over dough. Top with half of mozzarella. Drop remaining dough by teaspoonfuls. Repeat with remaining zucchini, meat and cheese. Bake until dark golden brown at 375 degrees for 30 to 35 minutes. Let stand 10 minutes before cutting. Makes 15 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ENCHILADAS Categories: Mexican, Microwave Servings: 4 2 c Ricotta 1 c Jack cheese 1 Egg 8 Tortillas 1 c Green onions 10 oz Enchilada sauce 2 tb Chopped chilies 2 c Cheddar cheese 1 ts Cumin 1 8 x 12in. glass pan Contributed to the echo by: BOYD NARON ENCHILADAS Stir first six ingredients together and fill tortillas. Put in greased 8 x 12 glass pan. Pour sauce over. Microwave on high for 11 to 13 minutes, rotating once. Cover with cheddar cheese and cook on high 1 to 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Peppers and Apples Categories: Appetizers Servings: 1 3 Peppers 1/2 ts Rosemary leaves crushed 3 Apples 1/4 ts Garlic powder 2 tb Oil 1/4 ts Salt 1 ts Onion powder 1/4 ts Black pepper Cut apples and peppers in wedges and toss them with all ingredients. Broil or grill the tossed apples and peppers 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Miniature Seafood Quiches Categories: Appetizers Servings: 24 -----------------------------------PASTRY----------------------------------- 2 c Flour 1 ts Vinegar 3 c Lard 4 tb Cold water 1 ts Salt ----------------------------------FILLING---------------------------------- 3/4 c Chopped cokked shrimp 1/2 c Mayonnaise 1/4 c Fine sliced green onions 2 Eggs 1 c (4-oz) shred swiss cheese CRUST: Combine flour and salt. With a pastry blender, cut in lard until mixture resembles peas. Add vinegar and water and cut in until well blended. Roll out on lightly floured surface and cut to fit mini muffin pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet with shrimp, onion and cheese, pulverizedin processor, about 3/4 full. Beat together the mayonnaise, eggs, milk, salt and dill and pour over the tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees for 15-20 minutes, or until tops are puffy and golden brown. Makes 24 miniature appetizers or 12 cupcake size. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oyster Crackers Categories: Appetizers Servings: 1 1 c Oil, Crisco, Wesson, etc 1/2 ts Garlic salt 1 pk Hidden Valley Ranch dry 1 ts Lemon and pepper Dressing Seasoning 1 ts Dill weed 2 Bags small oyster crackers Add 2 bags of oyster crackers, small ones to rest of ingredients. Mix well. Spread on cookie sheets to dry, approximately 2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pineapple Mint Cup Categories: Appetizers Servings: 1 1 cn #2.5 (3 1/2-cup) pineapple Grapes Chunks 1/2 c White cream mints broken 1 c Halved and seeded tokay Chilled ginger ale Drain pineapple; combine with grapes and mints. Chill. SPoon into sherberts, pour ginger ale over all. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Prosciutto and Melon Categories: Appetizers Servings: 1 1 Ripe cantaloupe sliced or 4 oz Thin sliced prosciutto Cubed and peeled For a sit down first course, put 2-3 thin slices of peeled melon on each plate and drape 2-3 slices of prosciutto over them. For finger food, cut melon in cubes and wrap prosciutto around them, holding in place with a toothpick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Seviche Categories: Appetizers Servings: 1 1 1/2 lb Fresh scallops 1 ts Ground coriander 1/2 c Lemon juice 2 md Tomatos diced into 1 inch 1/2 c Lime juice Pieces 1/4 c Olive oil 1 Green pepper diced in 1 1/2 ts Salt Inch cubes 1/4 ts White pepper 1/2 Dried onion 6 Drops Tabasco sauce 1 tb Minced garlic In glass bowl combine scallops, lemon and lime juices, olive oil, salt, pepper, tabasco, coriander, tomatos, green pepper, onion and garlic. Cover and marinate in refrigerator overnight. The flavor of the seviche improves as it marinates and it usually takes two to three days. Serve cold for a light luncheon or elegant appetizer. You may serve it alone, in a pineapple boat, fresh coconut, or hollowed-out orange halves. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: 5 Bean Soup Categories: Soups Servings: 1 1 c Pinto beans 1 c Red beans 1 c Navy beans 1 c Northern beans 1 c Black eyed peas 2 Whole bay leaves 10 c Water 2 lb Meaty ham bones 1 c Chicken bouillon 1 1/2 c Smoked ham 1 c Diced onion 1 tb Chili powder 1 cn (16-oz) cut tomatos 1/4 ts Worcestershire sauce 3/4 ts Thyme 1 md Grated carrot 1/4 ts Pepper Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Asparagus Soup #1 Categories: Soups Servings: 1 2 lb Asparagus, cut diag 1" 4 c Water Pieces 1 Vegetable, beef, chicken 1 cl Pressed garlic Cube 3 Sliced leeks 1 tb Soy sauce 4 Chopped thinly green 1 c Cream Onions 2 tb Tarragon 3 tb Butter 2 tb Basil 1 Chopped small red potato Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Asparagus Soup #2 Categories: Soups Servings: 1 1 1/2 lb Fresh asparagus washed and Lb) peeled and cubed Tough/dry ends removed 3 1/2 c Chicken stock 1/4 c (1/2 stick) unsalted 1 ts Lemon juice Butter Salt and pepper to taste 1 c Carefully washed and chop Paprika, optional Leeks white part only 1/2 c Half-and-half 1/2 c Chopped onion Creme fraiche/whipped cream 1/2 c Chopped celery For garnish 1 sm Baking potato (about 1/2 Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half-and- half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Autumn Squash Categories: Vegetables Servings: 1 1 sm Butternut squash 2 Slices cubed white bread 2 Green apples 1 ts Salt 1 md Onion, chopped 1/4 ts Pepper 1 Pinch rosemary 2 Egg yolks 1 Pinch marjoram 1/4 c Heavy cream 1 qt Chicken stock Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Avocado Soup Categories: Soups Servings: 1 2 md Ripe avocados peeled Salt to taste Halved seeded and diced Fresh ground black pepper 1 c Heavy cream 1 Ripe avocado peeled and 3 c Well seasoned chicken broth Thinly sliced 3 tb Dry white wine or sherry Tabasco sauce to taste Puree the diced avocado in food processor with half of the cream. Add the rest of the cream and process briefly. Bring broth to a boil in a large saucepan. Reduce to a simmer and stir in the avocado mixture. Stir in the wine and salt and pepper to taste. Simmer for 5 minutes. Gently stir in sliced avocado. For extra zip, add tabasco to taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bacon Potato Soup Categories: Soups Servings: 1 4 c Diced potatoes 1 Jar (12-oz) bacon pieces 1 Chopped onion 4 tb Butter/margarine 1 c Chopped celery 1 c Chicken broth 1 Sliced carrot 2 c Milk In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Potato Soup Categories: Soups Servings: 1 8 oz Baked potatoes 1 c Half and half 1 md Chopped onion Sour cream 1 tb Chopped green onion Shredded cheedar cheese 2 ts Butter Minced green onions 3 c Chicken stock Parsley Salt and pepper to taste Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. GArnish bowl with sour cream, and green onions or parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bean and Beef Soup Categories: Soups Servings: 1 1 lb Navy beans 1 lb Beef stew meat 1 lb Prunes 1 Onion 1 qt Cut carrots Salt and pepper 1 1/2 qt Cut potatoes 12 Whole cloves Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bean Soup from Tuscany Categories: Soups Servings: 1 2 c Dried cannellini beans Italian tomatos 2 Red onions 1 oz Boiled ham 10 Sprigs fresh parsley leaves 1 oz Salt pork 1 lg Celery stalk 1/4 c Plus 8 ts olive oil 2 cl Garlic, peeled Salt and freshly ground 1 tb Fresh basil Pepper 1 ts Fresh rosemary leaves 1/2 ts Dried thyme OR Coarse grained salt 1/2 ts Tarragon 3 Fresh tomatos OR 1 sm Savoy cabbage, (2 lbs) 3 Drained canned imported 8 Slices coarse Italian bread Soak the beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatos in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatos. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatos and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 ts dried for each Tb fresh, or to taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beef 'N' Barley Vegetable Soup Categories: Soups Servings: 1 2 lb Soup bone - 1/2 meat 1/4 c Barley 2 tb Fat 1 c Cubed carrot 2 qt Water 1/4 c Chopped onion 1 1/2 ts Salt 1/2 c Chopped celery 1/4 ts Pepper 2 c Cooked tomatos 2 tb Minced parsley 1 c Fresh/frozen peas Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatos; cook 45 minutes. Add fresh peas and cook 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Black Bean Soup #1 Categories: Soups Servings: 1 2 lb Black beans 1/2 ts Cayenne 1/2 c Sunflower oil 1 tb Vegtable season salt 1/2 lb Bacon 4 ts Ground cumin 1/2 lb Diced ham 1/4 c White wine 8 Chopped onions 1 c Sherry 7 cl Garlic, minced 6 qt Chicken broth OR 7 Stalks chopped celery 3 Bouillon cubes and 6 qt of W/leaves Water 3 c Uncooked brown rice Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a blender a little at a time until smooth.Return to soup pot; reheat on low about 45 minutes, adding wine andsherry. Ladle into bowls. -----