The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.04 Title: Black Bean Soup #2 Categories: Soups Servings: 1 1 lb Black beans 1 1/2 c Finely chopped onions 1 1/2 lb Slab bacon OR 1 1/2 tb Finely minced garlic 2 Smoked ham hocks (1 1/2 to 1 ts Ground cumin 2 lb) 1 cn (19-oz) tomatos peeled 8 c Water Diced with juice (about 2 ts Celery salt 2 1/2 cups) 2 c Chicken/beef broth 1/4 c Red wine vinegar 1 1/2 tb Olive oil 2 tb Finely chopped fresh 1 1/2 c Finely chopped seeded Coriander optional Cored green peppers 1 Sieved hard cooked egg Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatos and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Navy Bean Borsch Categories: Soups Servings: 1 1 c Dry navy beans 8 Beets for soup 2 1/2 lb Lean beef 2 sm Beets 1/2 lb Slab bacon 2 c Shredded green cabbage 10 c Cold water 2 lg Sliced leeks 1 Bay leaf 3 md Potatoes, cut into 1/8's 1/2 c Sour cream 1 cn (1 lb 13 oz) tomatos 8 Whole peppercorns 1 tb Tomato paste 2 cl Garlic 3 tb Red wine vinegar 2 tb Dried parsley 4 tb Sugar 1 Carrot 1 lb Kielbasa (optional) 1 Celery stalk 2 tb Flour 1 lg Red onion 1 tb Melted butter 1 ts Salt (optional) Cover beans with water and allow to soak overnight: cook until tender; drain; set aside. Place beef, bacon & water in large soup pot;bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion & salt. Cover & simmer over low heat for about 1 1/2 hours. Scrub beets for soup & cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eights. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broccoli Soup Categories: Soups Servings: 1 3/4 lb Fresh broccoli 1/4 c Butter/margarine 1/4 c Chopped onions 3 c Chiekn broth 1 c Shredded cheddar cheese 1 c Milk 1 ts Worcestershire sauce 1 c Half-and-half Rinse broccoli and cut into spears or large pieces. In saucepan, cook broccoli in small amount of lightly salted water until just tender. Drain. Let stand until cool enough to handle; then finely chop. In deep 3 quart saucepan, heat butter/margarine until melted; add onion and cook until limp but not brown. BLend if flour. SLowly add broth, half-and-half, and milk. Add worcestrshire sauce. Bring soup to a boil. Reduce heat. Stir in cheese until melted. Serv immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cabbage Soup #1 Categories: Soups Servings: 1 1 cn (48-oz) tomato juice 1 Diced onion 3 c Water 6 Beef bouillon cubes 1/2 Head cabbage shredded 1 Bay leaf 4 Sliced carrots In a large pot, combine tomato juice, water, cabbage, carrots, onion, bouillon and bay leaf, and simmer for an hour. Remove bay leaf before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cabbage Soup #2 Categories: Soups Servings: 1 1 lb Stew meat 1 cn (16-oz) cut green beans 8 c Water 2 Sliced medium carrots 1 1/2 ts Salt 1 Chopped medium onion 1/2 ts Dried oregano 1/2 ts Crushed red pepper 5 Whole peppercorns Optional 2 Bay leaves 1 sm Head cabbage cored and 1 cn (16-oz) tomatos cut up OR Chopped 3 Fresh tomatos cut up In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatos and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Carrot Thyme Soup Categories: Soups Servings: 1 6 c Chicken stock 1/2 c Heavy cream 1 1/2 lb Cut up carrots 1 1/2 tb Fresh minced thyme 1 Minced onion Nutmeg to taste 3/4 Stick unsalted butter In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat, stirring for 3 minutes, or until it is softened. Add the onion to the saucepan with the cream, thyme, nutmeg and salt and pepper to taste. Bring soup to a boil, and simmer it for 5 minutes. Let the soup stand, covered, for 5 minutes to let the flavors blend, ladle it into a heated tureen. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheddar Soup Categories: Soups Servings: 1 4 tb Unsalted butter 1 lb Vermont cheddar white 1/2 c Finely diced celery 1 lb New York cheddar orange 1/2 c Finely diced leeks white Pinch of cayenne pepper Part only Fresh ground black pepper 1/2 c Finely diced carrots Salt to taste 4 tb All purpose flour Fresh chives snipped for 4 c Beef broth Garnish 1 Bottle light beer 12 oz Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chive Vichyssoise Categories: Soups Servings: 1 1 tb Unsalted margarine 1 3/4 c Low salt chicken broth 1 md Yellow chopped onion 1 c Buttermilk 1 md Chopped leek 1 tb Minced fresh/freeze 1 md Chopped stalk celery Dried chives 2 md All purpose potatoes 2 ts Lemon juice (about 1/2 lb) peeled and 1/4 ts Hot red pepper sauce Diced In a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chunky Avocado Soup Categories: Soups Servings: 1 1 Pared small cucumber seeded 1/8 ts Ground cumin And chopped 2 tb Lemon juice 1 cn (7-oz) corn kernels drained 2 Avocados (1-lb) pared 1 Chopped tomato Halved and pitted 1 Seeded and minced jalapeno 1 1/2 c Milk Pepper 1 c Chicken broth 2 tb Chopped cilantro In 6 cup serving bowl place first 7 ingredients. In food processor, rpocess avocados, milk and broth until smooth. Pour into bowl. Press plastic wrap against top of soup; chill at least 2 hours. Soup will discolor upon exposure to air. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Classic Onion Soup Categories: Soups Servings: 1 2 lg Thinly sliced sweet onion 1/2 ts Paprika 4 tb Butter 1/2 ts Ground black pepper 4 cn (14 1/2-oz ea) beef broth Toasted french bread 1 c Water 1/2 c Grated parmesan cheese 1/4 c Dry red wine 3 Sprig parsley 1 ts Worcestershire sauce 1 Bay leaf 1/2 ts Salt In a large pan or in the bottom of a stock pot, saute onions in butter until soft and golden, about 15 minutes. Add beef broth, water, wine, worcestershire sauce, salt, paprika, pepper, bay leaf and parsley. Bring to a boil, then simmer about 1 hour. Remove bay leaf and parsley. Pour into ovenproof bowls. Top with slices of toasted bread which have been sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or until cheese is bubbly and melted. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cold Corn and Tomato Soup Categories: Soups Servings: 1 3 c Chicken stock/broth 1 Bay leaf 1 1/2 c Peeled, seeded, chopped Salt to taste Tomatos Pepper to taste 1 md Chopped onion 1 Pinch sugar Combine all ingredients in a saucapan and bring to a boil, lower heat and simmer, partially covered for 20 minutes. Cool slightly, then puree in a blender. You may have to do it in two batches. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cold Gazpacho Categories: Soups Servings: 1 1 Diced green pepper 3 c Water 4 Diced tomatos 1/4 c Wine 1 Diced onion 3 ts Lemon juice 3 Minced garlic cloves 1 Diced fine scallion Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Corn Salad Categories: Salads Servings: 1 2 c Frozen whole kernel corn 1 ts Sugar Thawed and drained 1/4 ts Dried oregano 2 tb Chopped onion Salt and pepper to taste 1 tb Cider vinegar 1/4 c Shredded carrot in 2-quart saucepan, over low heat, combine all ingredients except carrot. Cook about 5 minutes until sugar is dissolved. Add carrot; cool, then chill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Brie and Leek Soup Categories: Soups Servings: 1 1/2 c (1 stick) unsalted butter 1 1/2 lb Brie well chilled cut in 8 lg Leeks (white parts only) Small cubes without rinds 4 c Or more unsalted chicken 2 tb Snipped fresh chives Stock Salt and fresh ground 1/2 c All purpose flour Pepper 4 c Half-and-half Melt 1/4 cup butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 cup) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 cup at a time; whisk until smooth. Add 1/4 cup cheese and blend until smooth/ Add remaining cheeese, 1/4 cup at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Broccoli Soup #1 Categories: Soups Servings: 1 1 Bunch broccoli 1 Vegetable bouillon cube 1/2 c Butter 1/8 c Soy sauce 3/4 lb Grated swiss cheese 16 oz Sour cream 1 lb Grated cheddar cheese 6 c Water 1 c Ground cashews Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20-30 minutes. Good with muffins or corn bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Broccoli Soup #2 Categories: Soups Servings: 1 4 c Fresh broccoli OR 1/4 c Margarine/butter 2 pk (10-oz) frozen broccoli 1/8 ts Pepper 1/2 c Chopped onion 3 c Water 2 tb Chicken flavor instant 1/8 ts Garlic powder Bouillon OR 1/4 c Flour 6 Chicken bouillion cubes 2 c Light cream/milk 1/2 ts Thyme Thaw broccoli, if time allows. In large saucepan combine broccoli, onion, water, bouillon, thyme and garlic powder. Bring to boil; reduce heat and simmer 15 minutes or until broccoli is tender. Stir to break up broccoli. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream 0- cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Broccoli Soup #3 Categories: Soups Servings: 1 2 tb Butter/margarine 2 c Beef bouillon 1/4 c Chopped fresh onion 3/4 c Light cream 1 Chopped rib celery 2 tb Chopped scallions 1 1/2 lb Broccoli Melt butter in saucepan; add onion and celery and cook until tender. Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes. Stir in onion and celery. Puree 2-3 batches in blender or food processor. Return to saucepan, add cream and cook 2 minutes until thickened. Garnish with chopped scallions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Mushroom Soup Categories: Soups Servings: 1 1 lb Fresh mushrooms 1/4 c Margarine/butter 1/2 c Chopped onion 1/8 ts Pepper 2 tb Chicken flavor instant 3 c Water Bouillon OR 1/4 c Flour 6 Chicken Bouillion cubes 1/4 ts Ground nutmeg 2 c Light cream/milk In large pan combine mushrooms, onion, water, nutmeg and bouillon. Bring to boil; reduce heat and simmer 15 minutes or until mushrooms are tender. Stir to break un mushrooms. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream - cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creamy Tomato Soup Categories: Soups Servings: 1 2 tb Reduced calorie margarine 1 sm Boiling potato peeled and 1 lg Thin sliced peeled onion Thin sliced 1 Chopped carrot 2 tb Chopped fresh basil leaves 2 cl Garlic peeled coarsely OR Chopped 2 ts Dried basil 1 cn (28-oz) peeled Italian plum 1/4 ts Nutmeg Tomatos Salt to taste 3 c Defatted chicken broth 1 c Milk Melt margarine in a soup pot over low heat. Add onion,c arot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatos in their liquid and add to the pot along with chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warn through over very low heat. Do not boil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Curried Corn and Tomato Soup Categories: Soups Servings: 1 2 c Corn kernels 1 lg Cubed tomato 1 tb Butter 4 c Chicken stock 1 c Finely chopped onion 1 Bay leaf 2 ts Minced garlic 1 c Plain yogurt 1 tb Curry powder Chopped chives 3 tb Flour Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible. Reheat and add the corn. Bring to a boil. Remove from the heat and stir in the yogurt. Serve sprinkled with chopped chives. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fresh Minestrone Soup Categories: Soups, Microwave Servings: 1 3/4 c Microwave spirals uncooked Tomato etc 1 2/3 c (14-oz) ready to serve 1 c Hot water Beef broth 1/4 ts Dried marjoram leaves 2 c Finely chopped vegetables 1/4 ts Dried thyme Broccoli, cauliflower, Grated romano cheese opt In 2 quart microwave safe casserole, combine all ingredients except cheese. Cover; microwave at high 11-13 minutes, stirring once, or until pasta is tender. Serve in bowls sprinkled with cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Golden Cream Potato Soup Categories: Soups Servings: 1 1 1/2 c Boiling water 1/2 lb Chopped Velveeta cheese 3 c Diced potatoes 1/2 ts Salt 1/2 c Chopped celery 1 ts Parsley flakes 1/4 c Chopped onion 1 Cube chicken bouillon 2 tb Flour Dash pepper 2 c Milk Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ham & Potato Cheddar Chowder Categories: Soups Servings: 1 1 Chopped large onion 1 c Milk 1/2 c Chopped red/green pepper 1 Container (10.5-oz) cheese 1/2 lb Ham diced Snack cold pack product 2 tb Margarine 1/2 ts Ground white pepper 4 md Potatoes peeled diced Parsley 1 cn (13.75-oz) chicken broth Saute first 3 ingredients in margarine in saucepan. Add potatoes and broth. Bring to a boil; reduce heat. COver; simmer 15 minutes or until potatoes are tender. Stir in milk, cheese snack, and pepper/ Cook over low heat until cheese snack is melted and chowder is hot, stirring occasionally. Sprinkle with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Harvest Bowl Soup Categories: Soups Servings: 1 1 tb Olive oil Salt added V8 vegetable 2 c Chopped onion Juice 1 1/2 c Thinly sliced carrots 1/4 lb Green beans cut into 1 c Thinly sliced celery Pieces 4 md Minced cloves garlic 1 Bay leaf 2 ts Dried Italian crushed 1/8 ts Pepper Seasoning 2 cn (16-oz each) red/white 3 cn (14.5-oz) Swanson Natural Kidney beans rinsed and Goodness 1/3 less salt Drained Chicken broth 2 c Coarsely chopped yellow 3 c V8 vegetable juice or no Squash In 6 quart dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender. STir in remaining ingredients except kidney beans and squash. Heat to boiling. Reduce heat to very low; simmer 30 minutes. Add kidney beans and squash, cook 5 minutes more or until squash is tender. Remove bay leaf. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hearty Vegetable Barley Soup Categories: Soups Servings: 1 1/2 lb Lean ground beef 1/2 c Sliced celery 1/2 c Chopped onion 1/2 c Sliced carrots 1 cl Minced garlic 2 Beef bouillon cubes 7 c Water 1/2 ts Crushed basil 1 cn (14.5-oz) unsalted whole 1 Bay leaf Tomatos undrained cut into 1 pk (9-oz) frozen mixed Pieces Vegetables 1/2 c Medium barley In 4 quart saucepan or dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herb and Egg Soup Categories: Soups Servings: 1 3 pt Chicken stock 2 tb Chopped Italian parsley 1 tb Butter 2 Eggs 2 tb Fresh chopped mint Salt and pepper to taste 3 tb Fresh chopped basil Parmesan cheese 1 tb Chopped coriander Boil the stock. Add the butter, mint, basil, coriander and parsley and cook 5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. The soup will be thick and very flavorful. When serving, add parmesan cheese to taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Holiday Pumpkin Soup Categories: Soups Servings: 1 4 c Broth 2 tb Molasses 1 Cube bouillon 1 tb Butter 4 lb Fresh pumpkin, peeled, 1/8 ts Ground ginger Seeded, cooked 1/4 ts Nutmeg 2 c Water 1/2 c Fresh parsley, chopped 2 c Half & half Chopped mint for garnish Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Lentil Minestrone Soup Categories: Soups Servings: 1 2 c Dried lentils 1 ts Italian herbs OR 12 c Divided cold water 1/2 ts Dried oregano and 1 cn (6 oz) tomato paste 1/2 ts Basil 3 Minced celery ribs 1 ts Garlic salt 1 c Coarsely chopped cabbage Pepper to taste 1 c Sliced mushrooms Pinch of hot pepper flakes 1 Chopped onion 6 tb Grated parmesan cheese Soak lentils overnight in 6 cup water; drain, discard water. Combine lentils with remaining 6 cup water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lebanese Mjderah Categories: Soups Servings: 1 8 c Water Green onions to garnish 1 c Rinsed lentils 1/2 c Plain yogurt per person 1 c Uncooked rice not instant Cucumbers peeled seeded and 1 md Onion cut into julienne Diced Strips Minced garlic and dried 1/4 c Olive oil Mint Salt and pepper to taste Pita bread Add the water to the lentils and boil for 10 minutes. Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally. Saute strips of onion in olive oil and add to rice and lentils. Salt and pepper to taste and simmer an additional 5 minutes. Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint. Accompany with pita bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Leek Soup #1 Categories: Soups Servings: 1 3 tb Margarine/butter 1 c Milk 1 c Chopped leeks white part 1/4 c Cream 1 ts Chicken stock Chopped chives for 2/3 c Water Garnishing 1 md Potato Melt butter/margarine in skillet over medium heat. Cook leeks about 5 minutes. Add chicken stock and 2/3 cup water; bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato after mashing, or put in blender at low speed and add chives as garnish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Leek Soup #2 Categories: Soups Servings: 1 1/2 c (1/2 stick) unsalted 3 tb All purpose flour Butter 2 qt Chicken stock preferably 2 tb Vegetable oil Homemade heated 2 lb Leeks/green onions trimmed Ground white pepper to Well rinsed and thinly Taste Sliced Salt to taste 2 cl Garlic finely chopped Heat the butter and oil together in a large casserole or dutch oven. Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring, for about 2-3 minutes. Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until the flavor develops. Season with the white pepper and salt, to taste. Serve in mugs with your favorite crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lentil Pheasant Soup Categories: Soups Servings: 1 2 tb Olive oil Plum tomatos 2 tb Unsalted butter 1 c Dried lentils rinsed well 3 Carrots cut into 1/2-in 2 lb Pheasant/chicken/guinea hen Dice Quartered with backbone 3 Celery stalks cup into 6 tb Italian parsley 1/2-in dice 1 tb Chopped fresh rosemary OR 1 md Parsnip, peeled cut into 1 ts Dried rosemary 1/4-in dice 1/4 ts Ground allspice 3 cl Garlic, minced and peeled Fresh ground black pepper 4 c Defatted canned or fresh Salt to taste optional Made chicken broth 3/4 c Dry sherry 3 c Drained crushed canned Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pea Soup Categories: Soups Servings: 1 1 lb Dry green split peas (1/2 cup) 8 c Water 1 ts Salt 2 Stalk celery coarsely 1 ts Dried thyme crushed Chopped (1 cup) 1/2 ts Pepper 2 lg Carrots coarsely chopped 1/4 c Snipped parsley OR (1 cup) 2 tb Fried parsley flakes 1 md Onion coarsely chopped 4 c Hot cooked brown rice In a dutch oven combine peas, water, celery, carrots, onion, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, 45-60 minutes or until thick. Place 1/2 cup hot cooked brown rice on top of each serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Root Vegetable Soup Categories: Soups Servings: 1 2 lg Leeks white part only 2 Hearts of bibb lettuce 4 tb Unsalted butter Leaves separated and rinsed 2 1/2 tb All purpose flour 2 c Fresh spinach leaves 6 c Homemade chicken stock Stemmed and rinsed 3 md Carrots peeled and cubed Salt and white pepper to 3 md Turnips peeled and cubed Taste 2 md Parsnips peeled and cubed 1/2 c Heavy cream 2 md Red potatoes peeled and 2 tb Fine minced chives Cubed And parsley for garnish Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but still remain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Slim and Savory Spinach Potato Soup Categories: Soups Servings: 1 4 c Chicken broth 3 c Cubed potatoes 3 md Leeks white part only 2 tb All natural sour cream and Sliced OR Butter flavor sprinkle 3 md Onions chopped Freshly ground black pepper 6 oz Spinach trimmed and chopped Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered, 20 minutes, or until potatoes are tender. Puree half the mixture; return to saucepan. Stir in butter sprinkles and pepper. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Squash Apple Walnut Bisque Categories: Soups Servings: 1 1 Chopped large onion 1/2 ts Ground allspice 2 cl Garlic, minced 1/4 ts Ground cinnamon 2 tb Butter/margarine Pinch of ground cloves 1 1/2 lb Peeled butternut squash 4 c Chicken stock Or pumpkin cut in 2 inch 1/2 c Dark brown sugar Cubes or about 2 cup cooked 1/2 c Grated cheddar cheese opt Canned or frozen squash Heavy cream to thin to 4 Peeled sliced apples Desired consistency opt. 1 c Chopped walnuts Whipped cream for garnish 2 c Apple cider Opt 2 ts Salt or to taste Allspice for garnish 1 ts White pepper to taste In a kettle, cook the onion and garlic in margarine until soft, stirring occasionally. Add the cubed squash, apples, walnuts, cider, salt, pepper, allspice, cinnamon, cloves and enough stock to cover. Bring the mixture to a boil and simmer, partially covered, 1 hour or until squash is tender. If using canned, frozen or already cooked and pureed squash, add to other ingredients, bring to a boil and simmer for 10 minutes - start with a small amount of stock and add more if needed. Garnish and serve. In batches, puree the bisque in a blender or food processor until very smooth. Return to a clean pot and add brown sugar and, if needed, more salt and pepper. If desired, add cheese and stir until smooth. To thin to desired consistency, where ripples disappear, add cream or more cider. To serve, reheat until piping hot, but do not boil. Serve garnished with dollops of whipped cream and/or a dash of allspice and more chopped walnuts. NOTE: To precook squash without peeling, cut in half, remove pulp and bake, cut side down, in a baking dish with enough water to cover the bottom until tender, about 45 minutes at 375 degrees. Check occasionally to see if more water is needed. Then scrap pulp off the skin. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tart Tomato and Red Onion Soup Categories: Soups Servings: 1 4 lg Very ripe quartered tomatos 2 tb Lemon juice 1 lg Red onion coarse chopped 2 tb Red wine vinegar 3 tb Chopped fresh basil leaves 1/4 c Olive oil 1/2 cl Garlic, minced 2 c Good quality tomato juice 1 ts Coarse salt to taste 1 c Ice water 1 ts Sugar 1 c Sour cream mixed with 2 2 ts Coarse grain mustard Ts dried dillweed garnish Add tomatos, red onion, basil leaves, garlic, salt, sugar and mustard to processor or blender and coarsely chop and blend. Transfer to large bowl and whisk in lemon juice, vinegar, oil, tomato juice and water. Refrigerate several hours or several days. Taste for seasonings before serving. Spoon a dollop of sour cream in each bowl and pass the rest. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tomato Soup Categories: Soups Servings: 1 1 c Butter 2 c Homemade chicken stock 10 Fresh skinned chopped 32 oz Tomato juice Tomatos 1 c Cream 3 Diced large onions 20 oz Tomato puree 2 Diced stalks celery 3 1/2 c Gin 3 tb Chopped fresh basil 1/4 c Sugar 2 tb Chopped fresh thyme Saute vegetables and herbs in butter. Add stock and reduce to one third. Add tomato juice and cream. Bring to a simmer for 45 minutes. Add gin and sugar and thicken with tomato puree. Simmer for 1 hour. Garnish with chives, black olives and artichoke hearts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tomato Soup with Cream and Dill Categories: Soups Servings: 1 2 lb Fresh ripe tomatos, about 4 1 ts Dill weed 2 tb Butter/margarine 1/4 ts Ground black pepper 3/4 c Chopped onion 1 c Heavy cream 1 c Chicken broth Sour cream for garnish opt. 2 ts Paprika OR low fat sour cream/ 1 ts Salt Yogurt Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatos. Simmer, covered, until tomatos are soft 8-10 minutes. Place half of tomato mixture in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tuscan Bean Soup Categories: Soups Servings: 1 2 Slices lean bacon chopped 1 tb Flour 2 tb Olive oil 2 tb Tomato paste 1 Chopped carrot 3 c Beef broth 1 Chopped stalk of celery 3 c Bean juice/water as needed 1 Chopped medium onion 2 c Cooked pinto/navy beans In large pot, cook the bacon until crisp. Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft. Stir in flour and tomato paste. Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper. Simmer slowly until the vegetables are tender, adding water as needed. Add macaroni and cook until tender, stirring frequently, as it sinks and sticks. Add water, if needed. Add the beans and heat through. Taste for adequate seasoning. If soup is not thick, puree one third of it and return the puree to the pot. Serve soup with a bowl of grated cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetable Cheese Soup Categories: Soups Servings: 1 3 c Water 1 c Chopped broccoli 3 Cube chicken bouillon 6 c Milk 1/2 c Chopped celery 9 tb Cornstarch 1/4 c Chopped onion 1 lb Cubed Velveeta cheese Dissolve bouillon cubes in water and bring to boil. Add celery, onions and broccoli, reduce heat and simmer until vegetables are tender, not mushy. Mix milk and cornstarch, a little at a time, and stir until all cornstarch is dissolved. Gradually add milk mixture to soup and stir constantly. Then add cheese cubes, stirring only until cheese is melted. Do not boil, as soup may curdle. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetable Soup with Tilsit Toast Categories: Soups Servings: 1 4 Sliced diced cooked bacon Bread 1 lb Fresh/frozen mixed chopped Shredded tilsit Vegetables Chopped fresh parsley for 5 c Beef broth Garnish 6 Slices white/whole wheat Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetarian Chili Texas Style Categories: Chili Servings: 1 2 c Granule burger 3 cn (8-oz) tomato paste/sauce 2 c Boiling water 1 c Water 1/4 c Salad oil 1 tb Chili powder 1 c Chopped onions 1/2 ts Cumin powder 1 1/2 md Diced green pepper 4 tb Sugar 2 cl Crushed garlic 2 ts Salt 1 cn (28-oz) whole tomatos 1 ts Oregano leaves 2 cn (15-oz) cooked kidney beans Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute in oil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Winter-Warmer Soup Categories: Soups Servings: 1 1 lg Spanish onion Handful pearl barley/rice 2 lg Carrots 1 Cube vegetable stock 1 md Turnip/swede 1 ts Dried mixed herbs 1 lb Leeks Salt and pepper to taste Potatoes Tomato puree optional Fill a very large saucepan with lid, if possible 2/3 full with cold water and put it on to boil. This will take a long time, so peel and chop or slice the onion, carrots, turnip/swede and potatoes. Trim the leeks, slice down one side, and rinse them thoroughly in cold running water. Chop them into 1/2 inch rings. Stir the stock cube into the boiling water. Add all the prepared vegetables, the mixed herbs, and the pearl barley or rice as you like. Turn down the heat and simmer gently, stirring occasionally, until the potato has cooked enough to thicken the soup and all the other vegetables are tender, but still recognizable. It needs about 40 minutes. Add more water if required, a little at a time. Adjust flavor with salt and pepper, and tomato puree if liked. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Beef and Vegetable Soup Categories: Soups Servings: 1 4 lb Short ribs of beef Inch julienne strips 1 Onion, skin on studded 3 Celery ribs cut into With 2 cloves 1/4 x 2 inch julienne 3 cl Garlic peeled and lightly Strips Crushed 8 White mushroom caps cut 4 Whole black peppercorns Into thin slices 4 c Beef broth 2 c Shaped pasta cooked until 3 sm Leeks roots trimmed and 1 Just tender Inch of green left on cut Salt and fresh ground black Into 1/4 x 2 inch julienne Pepper to taste Strips well washed 2 tb Chopped dill 3 Carrots cut into 1/4 x 2 2 tb Parsley Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. cover. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beef and Vegetable Soup #1 Categories: Soups Servings: 1 ------------------------------BEEF BONE STOCK------------------------------ 4 lb Meaty bones sawed into 1 sm Turnip sliced optional Pieces 12 Peppercorns 1 Halved onion 1 Bay leaf 2 Quartered carrots Pinch of thyme 1 Outer stalk celery cut 4 Parsley stalks Into 3 pieces ------------------------------------SOUP------------------------------------ 3 pt Beef bone stock with 1 1/2 lb Cross cut shanks Fat removed 1 c Chopped tomatos 2 tb Fat from stock 1 ts Sugar 1 lg Chopped onion 1 tb Salt 1 c Diced carrot 1/2 ts Pepper 1/2 c Diced celery 1/4 c Barley (if used soup must 1/2 c Diced turnip optional Be eaten in a day or two) 1/2 c Diced parsnip optional STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 Tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatos, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beef and Vegetable Soup #2 Categories: Soups Servings: 1 ------------------------BEEF STOCK: MADE ONE DAY AHE------------------------ 5 lb Short ribs of beef 2 Stalk celery with leaves 1 lg Onion skin left on 1 lg Carrot 2 Whole cloves 3 c Low/no sodium beef broth 3 cl Garlic ---------------------------------VEGETABLES--------------------------------- 3 lg Carrots cut in 1/2 inch 6 Sprigs fresh dill Dice 1/2 lb Green beans 1 inch lengths 2 lg Parsnips cut in 1/2 inch 2 Leeks cut into thin strips Dice 1/4 c Chopped parsley 2 Stalk celery cut in 1/2 1/4 c Chopped dill Inch dice Salt and pepper to taste Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard all the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beef Chili with Navy Beans Categories: Chili Servings: 1 1 lb Navy beans 1 tb Chopped garlic 1 lb Lean beef stew trimmed of 1 tb Chili powder Fat and cut into 1/4 to 1/2 1 ts Salt Inch pieces 2 tb Tomato paste 2 Onions cut into 1/2 inch 1 lg Tomato (1/2 lb) cut into Pieces 1/2 inch pieces Remove any stones from the beans and wash them thoroughly in a sieve. Place the beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste, tomato and add 6 cups of water. Bring to a boil, reduce the heat to very low and simmer 2 to 2 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheeseburger Mac Categories: Soups Servings: 1 2 cn (19-oz each) chunky sirloin 3 c Cooked elbow macaroni Burger soup 1 1/3 c Grated cheddar cheese In 4 quart saucepan combine all ingredients. Over medium heat, heat through. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Corn Chowder Categories: Soups Servings: 1 2 c Chicken broth OR 1/2 c Fine diced celery 1 c Chicken broth and 1 bouillon 1 ts Salt Cube dissolved in 1 cup hot 1 sm Bay leaf Water 1 c Cut up chicken breast 1 1/2 c Fine diced potato 3 Strips crumbled fried bacon 1/2 c Fine diced onion Cook until vegetables are just tender over medium heat. Just before serving, add 2 cup milk and 2 cup cream style corn or 1 cup cream style and 1 cup whole kernel corn. Return to a boil. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Noodle Soup Categories: Soups Servings: 1 1 (2.5-3 lb) broiler-fryer 1 c Sliced carrots Chicken cut up 1 c Sliced celery 14 c Hot water divided 2 tb Chicken flavor instant 1 c Into wedges medium onion Bouillon 2 Bay leaves 1 ts Basil leaves 2 ts Salt 1 ts Parsley flakes 1/2 ts Pepper 1/2 lb Pkg egg noodles uncooked In dutch oven, combine chicken, 8 cup water, onion, bay leaves, salt and pepper. Bring to boil. Reduce heat, simmer, covered, until chicken is tender, about 1 hour. Remove chicken, cool slightly. Remove and discard skin and bones. Cut meat into bite size pieces. With slotted spoon, remove onion and bay leaves. Skim fat from broth. Add remaining 6 cup water, the chicken, carrots, celery, bouillon, basil and parsley to broth. Bring to boil. Reduce heat; simmer, covered, just until carrots are tender, about 10 minutes. Add egg noodles. Simmer until noodles are tender, 10-15 minutes, stirring occasionally. Refrigerate or freeze leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Soup #1 Categories: Soups Servings: 1 1 Chicken and giblets, cut in W/leaves Pieces 1 Chopped onion 1 tb Salt 1 cl Garlic, minced 4 Chopped carrots 1 c Rice or noodles 6 Chopped celery stalks Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Soup #2 Categories: Soups Servings: 1 2 Whole chickens cut up 1 Bay leaf 2 Chopped medium onions Salt and pepper to taste 2 c Sliced celery 1 ts Marjoram 4 c Sliced carrots 2 ts Basil 2 qt Chopped tomatos 1 ts Thyme 1 sm Head cabbage shredded 2 tb Chopped parsley 8 Potatoes peeled and chopped 1 1/2 lb Spaghetti broken 4 Chicken bouillon cubes Into pieces Wash chicken pieces and place in large stockpot. Cover with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Remove chicken with slotted spoon and let cool. When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leave any bones. Add chicken to stock left in pan and refrigerate overnight. When you remove pot from refrigerator, skim off the grease from the top of the stock ( the chicken will be very moist from having remained in the stock overnight). Return pot to heat and slowly bring to boil. Add onions, celery, carrots, tomatos, cabbage and potatoes. Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking. Then add broken pieces of spaghetti and cook until tender. The soup will be very thick, almost stew-like. It freezes well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili #1 Categories: Chili Servings: 1 1/2 c Chopped onion 1 cn (1-lb) drained kidney beans 1/4 c Chopped green pepper 1 1/2 ts Salt 1 lb Lean ground beef 2 1/2 ts Chili powder 1 cn (1-lb) tomato sauce 1/4 ts Ground black pepper 1 cn (1-lb) stewed tomatos 1/2 ts Dry mustard Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, green pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatos, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili #2 Categories: Chili, Poultry Servings: 1 1 1/2 lb Ground beef, chicken, or Pinto beans Turkey 1 Chopped onion 2 c Water 1 Bunch sliced green onions 1 tb Chili powder 1 1/2 c Grated natural sharp 1 tb Curry powder Cheese, or mild cheddar 3 Diced tomatos Cheese 4 c Cooked kidney beans or In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatos and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili #3 Categories: Chili Servings: 1 1 tb Vegetable oil 1 ts Oregano 1 1/2 c Chopped onion Bay leaf 1 c Chopped green pepper 1/2 ts Black pepper 1 1/4 lb Ground veal, beef, pork 4 c Canned tomatos 1 1/2 tb Minced garlic 1 tb Red wine vinegar 3 tb Chili powder 1/4 ts Red hot pepper flake 1 ts Ground cumin Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatos, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili #4 Categories: Chili Servings: 1 1 lb Ground round 3/4 c Water 1 sm Chopped onion 1/4 c Catsup 1/2 ts Chili powder Salt and pepper to taste Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili #5 Categories: Chili Servings: 1 1 1/2 c Bacon/small ham chunks 2 c Potato puree Fried crisp 2 c Michigan dry wine 2 qt Tomato sauce 2 tb Dried parsley 1 sm Chopped onion 1 tb Thyme 5 md Chopped shallots 1 tb Oregano 1 c Fresh diced artichokes 3 tb Chili powder 1 cn (15-oz) kidney beans opt 4 tb Maple syrup Combine bacon, tomato sauce, onion, shallots, artichokes, beans, potato puree, wine, parsley, thyme, oregano, chili and maple syrup in a pot. Heat to boiling, then simmer for 45 minutes to 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Con Carne Categories: Chili Servings: 1 3 lb Ground chuck 3 Bay leaves 6 tb Bacon fat/ shortening 1 ts Salt 3 md Chopped onions 1 tb Oregano 4 cl Chopped garlic 1 tb Red wine vinegar 4 tb Chili powder 1 1/2 tb Brown sugar 1 tb Cumin powder 1 pt Ripe black olives 1 tb Flour 1 lg Can red kidney beans 1 lg Can tomatos In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula. Add to the remaining fat the chili powder that has been mixed with the 1 Tb flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so that it mixes well. Stir until the mixture is smooth. Add the meat and stir it around until all the chili mixture is absorbed. Then brown the meat, stirring it to get it brown, but not burned. When brown, stir in the tomatos and cook gently for about 20 minutes. Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes and then add the red kidney beans. Cook slowly for about 2 hours. Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes. If the mixture looks too thick, add another can of tomatos at the time you put in the kidney beans, Serve with a bowl of crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Strata Categories: Chili Servings: 1 1 Egg slightly beaten 3/4 c Chopped green pepper 3/4 c Water 1/2 c Chopped onion 1 pk (12-oz) corn chips 2 c (8-oz) shredded cheddar 2 cn (15 1/2-oz) Armor Stat Chili Cheese With beans 4 c Chopped lettuce 1 cn (20-oz) enchilada sauce 2 c Chopped tomatos Heat oven to 350 degrees. Mix egg and water. Crush 4 cups corn chip to make 2 cups crushed chips. Add egg mixture to crushed chips, spread in lightly greased 13 x 9-inch baking dish. Combine chili, 1 cup enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees, 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatos. Serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Verde Categories: Chili Servings: 1 4 Pork steaks 1/2 ts Red pepper 1 Chopped onion 1/2 ts Oregano 5 tb Flour 2/3 ts Ground cumin 4 c Water 2 cn (7-oz) whole green chilies 1/4 ts Garlic Cut fat off steaks. Cut steaks into bite size pieces. Fry until well done. Remove meat and cook onion until tender. Remove onion. Make gravy with drippings and flour and water. Chop green chilies. Return meat and onion to gravy with all other ingredients, simmer. Add 2-3 hot Fresno chilies if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cincinnati Chili Categories: Chili Servings: 1 1 qt Beef broth 1/4 ts Ground cloves 2 lb Ground beef 1/4 ts Ground allspice 4 tb Chili powder Dash of cayenne pepper 1 cl Minced garlic 1 Bay leaf 1/4 c Onion flakes 2 tb Vinegar 1 ts Ground cinnamon 1/2 oz (1/2 square) unsweetened 1 ts Ground cumin Chocolate 1/2 ts Salt In large saucepan bring beef broth to boil. Gradually add ground beef to broth, separating meat into small pieces. Cover, simmer, for 30 minutes. Then mix in chili powder, garlic, onion flakes, spices, and tomato sauce, vinegar, and chocolate and bring to boil. Simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight and skim off fat. Reheat and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream of Ruben Soup Categories: Soups Servings: 1 1/2 c Beef stock Corned beef 1/2 c Chicken stock 1 c Chopped Swiss cheese 1/4 c Chopped coarse celery 3/4 c Sauerkraut drained and 1/4 c Coarse chopped onion Rinsed 1/4 c Chopped green pepper 1/4 c (1/2 stick) butter 1 tb Cornstarch dissolved 2 c Half and half In 2 Tb water Chopped fresh chives for 1 c (1/4 lb) coarse chopped Garnish Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Hodge Podge Soup Categories: Soups Servings: 1 1 lb Hamburger 1 cn (16-oz) mixed vegetables 1 Chopped onion 1 cn (16-oz) kidney beans Salt and pepper 1 Box (14.75-oz) spaghetti 1 cn (10.75-oz) tomato soup Brown hamburger and onions. Drain excess grease. Add tomato soup and half a can of water. Stir in vegetables. Run knife through spaghetti to cut strands. Add to soup mixture. Bring to boil, simmer 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Favorite Chili Categories: Chili Servings: 1 2 lb Ground beef 1 cn (12-oz) beer 1 c Chopped onion 1 c Shredded sharp cheddar 1 Chopped green pepper Cheese 1 cl Garlic, minced 1 pk Carrol Shelby Texas brand 1 cn (15-oz) tomato sauce Chili mix Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15 minutes. Gradually add remaining beer to masa flour packet, stirring until well blended. Add to meat mixture, simmer 5 minutes. Serve with cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Goulash Soup Categories: Soups Servings: 1 3/4 lb Beef sirloin diced coarse Cumin to taste And remove all fat sm Crushed garlic 2 tb Fine sliced onion 1 tb (Generous) flour Salt to taste 1 1/2 qt Plain clear soup consomme 1 lg Pinch paprika 2 Diced potatoes Brown meat in soup kettle with diced onions. Season with salt and paprika. Add cumin and garlic. When the meat is well browned, sprinkle a generous Tb of flour over it. Mix and let cook for a minute or two without allowing to brown. Add clear soup, bring to a boil and let it cook slowly for 3 hours. An hour before serving add potatoes to broth. Serve with bread croutons fried in butter. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Last Minute Chili Categories: Chili Servings: 1 1 pk Chili mix 1 cn (8 oz) tomato sauce Chopped green and red pepper Sour cream 2 lb Ground beef Shredded mild cheddar cheese 2 1/3 c Cold water Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Meatball Minestrone Categories: Soups Servings: 1 ---------------------------------MEATBALLS--------------------------------- 1 lb Hamburger Spinach thawed & well 1/2 lb Sweet Italian sausage Drained (squeeze out the 1/2 c Bread crumbs Excess moisture) 1/2 ts Salt Oil for browning 1/2 ts Black pepper 1 Egg 1 Box (10 1/2-oz) frozen ------------------------------------SOUP------------------------------------ 7 c Water 2 c Mostaccioli uncooked pasta 1 cn (15 oz) kidney bean w/juice Freshly grated Parmesan 1 lg Can (4 cups) tomatos Cheese 1/2 ts Oregano 7 c Beef bouillon (or 7 cups 1/2 ts Basil Well-seasoned beef stock for 2 Stalks celery Water and bouillon cubes) 2 lg Carrots, peeled and slice To make the meatballs, combine the hamburger and sausage. Add the bread crumbs, salt and pepper, the spinach and egg. Mix thoroughly and form into large meatballs. Saute in a little oil until browned on all sides. Set aside. For soup, bring the water, bouillon cubes, kidney beans, tomatos, oregano and basil to a slow boil, mashing the tomatos with the back of a wooden spoon. Simmer 10 minutes and add the celery and carrots. Bring back to a boil and simmer 10 more minutes. The add the mostaccioli and meatballs and boil another 10 minutes. Let cool 15 minutes (pasta will absorb a lot of the liquid). Serve with freshly- grated Parmesan cheese, a salad and hearty bread, such as the cabbage patch bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Poo Man's Soup Categories: Soups Servings: 1 1 Quartered whole chicken 3 Carrots cut on the diagonal Water 2 Diced potatoes 1 oz Piece pork tenderloin 1 tb Soy sauce 6 Stalks celery cut on the 2 Green onions finely chopped Diagonal 2 Eggs slightly beaten 1 Diced large onion Wonton wrappers 1/4 Head cabbage thinly sliced 1 Egg white slightly beaten Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. Simmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping ts of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pozole Categories: Soups Servings: 1 4 lb Pork shoulder butt with 1 tb Chile rojo powder Bone Diced onions 2 Pork neck bones Trimmed radishes Salt and pepper to taste Shredded raw cabbage 1 md Onion Tabasco sauce or salsa to 4 cn (15-oz each) white hominy Garnish Fill large soup pot or kettle (dutch oven) about half full with cold water. Cur pork into 1-2 inch chunks and place in pot along with neck bones, salt and pepper. Cut onion in half and add to pot. Bring to a boil and cook at medium-low heat until the meat falls off the bones (about 2 1/2 to 3 hours.) Remove bones. At this point, you may cool down the meat and stock, then refrigerate overnight to congeal fat. Trim away all possible fat and proceed. Add hominy and chile rojo and bring soup to a final boil, then simmer about 20 minutes, skimming off any foam. Serve in deep bowls, garnish, if desired, with onions, radishes and cabbage. Pass the Tabasco or salsa. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Vegetable Soup Categories: Soups Servings: 1 1 lb Ground beef 1 ts Marjoram leaves 1 pk (16-oz) frozen mixed soup 1 ts Salt Vegetables 1/2 ts Onion salt 4 c V-8 cocktail juice 1/2 ts Pepper 4 c Water 1/4 ts Garlic powder 2 tb Beef flavor instant 1/2 lb Package spaghetti broken Bouillon Into thirds and uncooked 1 ts Basil leaves Grated Parmesan cheese opt In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with Parmesan cheese. Refrigerate or freeze leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Soup Satisfier Categories: Soups Servings: 1 12 c Chicken broth 1 ts Dried parsley 2 c Cooked chicken meat cubed 1 sm Bay leaf 1/3 c Chopped onion 1/2 ts Salt 1 c Sliced carrot (2 medium) 1/4 ts Pepper 1 c Deiced celery ( 3 medium 16 oz Frozen egg noodles Stalks) Combine broth, chicken vegetables and spices in large pot. Bring to a boil. Stir noodles into boiling broth. Simmer 30 minutes or until tender, stirring occasionally. Remove bay leaf. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: To the Moon Chili Categories: Chili Servings: 1 1 lb Ground beef 1 cn (16-oz) drained kidney bean 1 pk (1.75 oz) chili-o seasoning 1 tb Red hot cayenne pepper sauce Mix Red pepper chopped 1/2 c Water Shredded cheddar cheese 1 cn (14.5-oz) whole tomatos Green onion chopped Cut up In a dutch oven brown ground beef; drain. Stir in seasoning mix, water, tomatos, beans and red hot sauce. Bring to a boil; reduce heat and simmer, covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tomato Bologna Soup Categories: Soups, Microwave Servings: 1 1 c Microwave elbows uncooked Hot water 1 cn (10.5-oz) condensed tomato 3 Slices bologna cut up Soup In 2 quart microwave safe casserole, stir together pasta, soup, 1 1/2 soup cans hot water and bologna. Cover; microwave at high 13 minutes, or until pasta is tender. Stir. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turtle Soup #1 Categories: Soups Servings: 1 3 lb Turtle meat 6 Cloves 3 1/2 qt Water 1 ts Sugar 2 Chopped fine medium onions 1 c Canned tomatos 1 Chopped fine rib of celery 3 tb Butter 1/2 Bay leaf Salt & pepper to taste 2 Sprigs parsley Cut meat from bones, set aside, reserve bones and gristle. Add onions, celery, bay leaf, parsley, cloves, sugar, tomatos, bones, gristle and salt and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice and brown in butter. Strain broth and discard bones and vegetables. Add browned meat and drippings. Simmer for 20-30 minutes until meat is done and broth is richly flavored. Do not overcook. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turtle Soup #2 Categories: Soups Servings: 1 1 1/2 qt Strained chicken broth 1 tb Parsley 1 lb Turtle meat 6 Thin slices bacon 3 tb Chicken fat Salt & pepper to taste 1 md Chopped onion Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowlful and a paper-thin slice of lemon floated on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Chili #1 Categories: Chili Servings: 1 ------------------------------CHICKEN MIXTURE------------------------------ 2 tb Butter 1/2 ts Fresh grated ginger 1 Bunch chopped scallions 1/2 ts Salt 1 md Sweet yellow pepper chopped 1/2 ts Sage 1 cl Garlic, minced 1/2 ts Cumin 4 Fresh jalapeno peppers 1 1/2 Chicken breasts skinned Seeded and chopped Boned and cut into pieces -----------------------------------SAUCES----------------------------------- 3 tb Butter 1 cn (17-oz) corn 1/4 c Flour 1 Jar (3-lb) great northern 1/2 c Cream Beans 2 c Chicken broth -------------------------EXTRA SEASONINGS: OPTIONAL------------------------- Cayenne pepper Jalapeno peppers White pepper Grated Monterey jack cheese 1 Jar (11-oz) pickled CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Chili #2 Categories: Chili Servings: 1 1 md Onion chopped fine Rinsed one not drained and 1/2 lg Green pepper chopped fine Pureed in blender 1 lg Clove garlic minced 3/4 c Dry white vermouth 1 Shredded carrot 1 cn Chick peas optional 2 Stalks celery chopped fine 1 ts Ground cumin 1 tb Olive oil 1/2 ts Tabasco sauce 1 tb Butter 2 ts Chili powder 1 1/4 lb Cooked boneless chicken 1 tb Honey Chopped 2 ts Medium hot sauce 1 cn (15-oz) low salt chicken Shredded mozzarella cheese Broth or homemade Opt. 2 cn Pinto beans one drained and In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Chili #3 Categories: Chili Servings: 1 2 lb Navy beans dry 2 ts Garlic puree 6 c Heavy cream 3 tb Cumin 6 c Chicken stock 3 tb Chili powder 2 oz (1/4 cup) peanut oil 2 1/2 tb Salt 2 c Diced celery 2 1/2 tb Pepper 2 c Diced onion 2 tb Diced chicken 2 c Diced bell pepper 4 tb Tabasco sauce 1 c Diced jalapeno pepper Cover beans with water and cook until soft. Drain well. In small stockpot, bring cream, chicken and navy beans to a simmer. In saute pan, heat peanut oil, then add celery, onion and peppers. Cook until onions are clear. Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot. Add chicken and Tabasco. Simmer until thick, about 30 minutes. Re-season to taste and cooking with cumin, salt and pepper. Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler. Makes about 2 1/2 gallons but recipe can be cut. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Potato Soup Categories: Soups Servings: 1 1/2 Stick oleo 1/4 c Onion 1/4 c Flour 2 c Milk 2 c Mashed potatoes 1 sm Jar Cheese Whiz 1/2 Stick oleo Salt and pepper to taste Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Soup Categories: Soups Servings: 1 1 c Water Dissolved in 1 cup hot 1 Shredded large potato Water 1 Grated medium carrot 1/2 c Half-and-half 1 Fine chopped celery stalk 1 1/2 c Shredded sharp cheddar 1 c Chicken consomme/broth OR Cheese (about 6-oz) 2 ts Instant chicken bouillon Combine water, potato, onion, carrot and celery in a 2 quart casserole; cover and microwave at high until potatoes are tender, 12- 17 minutes; stirring after halfway through the cooking time. Stir in consomme and half-and-half. Cover. Microwave at medium high heat until heated through, 6-8 minutes. Mix in cheese stirring until melted. For range top: Cook potatoes, onion, carrot and celery in water until tender. Add consomme and half and half over low heat until hot. Stir in cheese until melted. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheese Vegetable Soup Categories: Soups Servings: 1 6 c Diced tomatos 4 tb Water 1 c Chopped celery 3 c Milk 1 c Chopped carrots 1 lb Velveeta cheese 1/2 c Chopped onion 2 ts Chopped parsley flakes 2 ts Chicken bouillon 1 ts Salt 4 1/2 c Water 1/4 ts Pepper Combine tomatos, celery, carrots, onion, chicken bouillon and 4 1/ 2 cup water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the Velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mellow Cheese Soup Categories: Soups Servings: 1 3 md Leeks 2 Egg yolks 1/4 c Butter/margarine 1 c Shredded Jarlsberg cheese 5 c Chicken broth Divided 1 md All purpose potato pared Salt and white pepper to And sliced thin Taste Rinse leeks under running cold water to remove sand. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish; discard remaining leek greens. Coarsely chop white part of leeks into pieces. In medium saucepan, over medium heat, saute leeks in butter until soft, about 3 minutes. Add broth and potato; cover and cook until potato is fork tender, about 20 minutes. In blender container or food processor, in batches, process soup until pureed. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 cup soup into yolks. Slowly stir yolks back into soup. Reserve 2 Tb cheese for garnish. Gradually stir remaining cheese into soup until melted. Season with salt and pepper. Pour into serving dishes. Garnish each with thin strips of leek green and reserved cheese. ----- ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bluenose Strawberry Soup Categories: Soups Servings: 1 2 c Sliced strawberries 2 tb Brandy 1 c Sour cream 1/2 ts Vanilla extract 1 c Half and half Extra sliced strawberries 1/4 c Sugar And mint sprigs Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30-45 seconds. Serve in chilled cups and garnish with sliced strawberries and mint sprigs. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cantaloupe Soup Categories: Soups Servings: 1 4 Cantaloupes Some for garnish 1/4 c Granulated sugar Port Fresh mint leaves about Lemon juice One good size handful plus Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be careful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chilled Berry Soup Categories: Soups Servings: 1 1 pt Fresh/thawed frozen 1/2 c + 1 Tb dairy sour cream Blueberries picked over Divided Rinsed and drained 2 tb Sugar 1 c Orange juice 1/4 ts Ground nutmeg In blender container, puree blueberries, orange juice, 1/2 cup sour cream, sugar and nutmeg, until smooth. If desired, strain through fine mesh sieve. To serve, pour into bowls. Place remaining 1 tablespoon sour cream in small plastic storage bag; with scissor, snip tiny hole in one corner. Squeeze sour cream in circular pattern over soup; outline stem and petals. Pull wooden pick through sour cream to make petal design. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chilled Strawberry Soup Categories: Soups Servings: 1 2 pt Fresh strawberries 1/2 c Sugar 1 1/2 ts Instant tapioca 1 ts Grated lemon rind 1 c Orange juice 1 c Buttermilk 1 tb Lemon juice 1 Thin sliced lime Dash of cinnamon Additional sliced Dash of allspice Strawberries Process strawberries in blender or food processor until strawberries are pureed. In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently. Remove from heat. Add sugar and stir until sugar dissolves. Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup garnished with lime slices and sliced strawberries. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Clam Chowder #1 Categories: Soups Servings: 1 1 c Chopped onion 3/4 c Butter/margarine 1 c Chopped celery 3/4 c Flour 2 c Chopped potatoes 1 qt Half and half 2 cn Minced clams Salt and pepper 1 tb Apple cider vinegar Pour clam juice and vinegar over vegetables, add water just to cover. Simmer 30 minutes. Melt butter, blend in flour, cook 1 minute, then add half and half. Cook until smooth and thick. Add 1/2 ts salt and pepper to taste/ Last add vegetables and clams, cook in crock pot at least 1 hour until flavor is through. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JELL-O MOLD WITH BROCCOLI Categories: Salads Servings: 4 1 oz Lemon jello 1 pk (10 oz) frozen chopped 2 ts Vinegar 1/2 c Sour cream 1 c Finely chopped broccoli OR 1/4 c Mayonnaize Contributed to the echo by: Pat Buttons Jell-o Mold Put the broccoli and water to a full boil. Remove from heat and add the jello and mix thoroughly. Let it cool a bit. (You could put the mixture in a bowl and then place the bowl over a larger one filled with ice.) When cool enough add the sour cream, vinegar, mayonnaize. Chill until firm and unmold if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHEESECAKE DIVINE Categories: Cakes Servings: 4 4 oz Pkg. cream cheese 1 c Sour cream 2 Eggs, beaten 3 1/2 ts Sugar 3/4 c Sugar Dash vanilla 2 ts Vanilla Dash lemon juice 1/2 ts Lemon juice Contributed to the echo by: Joann Pierce Cheesecake Divine Beat well and pour into graham crust. Bake at 350 degrees for 15-20 minutes. Remove and cool 5 minutes. Combine sour cream, sugar, vanilla and lemon juice. Pour on top of cream cheese mixture. Bake for 10 minutes. Chill for at least 5 hours. Serve with crushed berries if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RICE PUDDING Categories: Desserts Servings: 4 1/2 c Rice 1/4 c Sugar 1 ts Milk Cinnamon Rice Pudding Cook milk and rice for about 35 minues, just below boiling. Watch over. 5 minutes before completion, add sugar, stirring constantly. Pour into a pie pan and top with cinnamon. Serve warm or cold. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARTHA WASHINGTON DEVILS FOOD CAKE Categories: Cakes Servings: 1 4 Squares (1 oz) of 1 ts Baking soda Unsweetened chocolate 1 ts Salt 2 c Sugar 3/4 c Butter or margarine 1 1/2 c Buttermilk 3 Eggs 2 c Flour 1 ts Vanilla. 1 1/2 ts Baking powder Contributed to the echo by: Sharon Goldwasser Originally from: "Baker's Books of Chocolate Riches" Martha Washington Devil's Food Cake (from Baker's Book of Chocolate Riches) Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mix flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1-1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth. Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes. I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey's cocoa box. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GUAJOLOTE EN MOLE POBLANO (Turkey in Mole Sauce) Categories: Mexican, Poultry Servings: 4 2 Turkey legs Pinch anise 2 ts Of water Pinch cumin 1 Onion Pinch ground cloves 2 Cloves garlic (whole) 1/2 ts Freshly ground black pepper 1/2 Corn tortilla 6 tb Coarse ground red chile 1 French roll 2 tb Blanched almonds 2 tb Oil 2 Squares unsweetened Pinch coriander Chocolate Originally from: "Southwest Cookery, or At Home on the Range" Guajalote en mole Poblano Put the turkey to simmer with the onions and garlic. They should simmer till the meat is ready to slip, not fall, off the bones. Meanwhile, fry the tortilla and the roll in oil till crisp. Using a mortar or blender, grind the crisp bread up with the herbs, spices, almonds, and chocolate until well mixed. Remove the turkey, onion, and garlic from broth. Discard the onion and garlic, and cook the broth down to 2 or 3 cups. Reduce to a simmer, and slowly stir in the blended ingredients. Return the turkey to the sauce, and simmer for another 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LENTIL SOUP Categories: Soups Servings: 4 1/2 lb Lentils (1 1/2 cups) 1/2 c Chopped carrot 3 tb Margarine or butter 3/4 c Chopped green pepper 1/2 lb Bacon 2 ts Salt 3 tb Flour 3/4 c Chopped tomato 1 1/2 c Chopped onion 2 tb Vinegar 1 cn (10 1/2 oz) undiluted, Condensed beef bouillon Contributed to the echo by: Larry Maki Originally from: "McCall's Cook Book" Lentil Soup Ellen, I have been making lentil soup for years and have found this to be one of the best tasting basic lentil soup recipes I have yet come across. It was originally from the 'McCall's Cook Book' but has been modified slightly. Hope you enjoy it! Put lentils in 5 cups cold water in a large kettle and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Meanwhile, cut the bacon in small pieces and saute, in a large skillet, until crisp. Discard half of the bacon fat. (Only discard half or less or the soup will not taste complete). To the bacon in the skillet, add the onion, carrot, pepper and tomato and saute over low heat for 5 minutes. Combine with the lentils in the kettle. Melt butter or margarine in the same skillet and remove from heat. Slowly stir in the flour until smooth then gradually stir in the bouillon. Add salt and vinegar and bring to a boil while stirring. Pour into lentils and cook over low heat, stirring occasionally, for about 30 minutes. Serve and enjoy! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CAJUN SPICE MIX Categories: Spices Servings: 1 1 c Sweet paprika 1 tb Garlic powder 1 ts Paprika 1 tb Onion powder 1 tb Black pepper 1 tb Salt 1 tb White pepper 1 tb Rosemary 3 tb Cayenne Contributed to the echo by: Larry Maki Cajun Spice Mix I usually put in twice the amount of cayenne for my taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BOUDIN SAUSAGE Categories: Pork Servings: 6 2 lb Lean pork or veal 1 ts Ground white pepper, or to 2 Onions, chopped Taste 1/2 Bunch chopped green onions 1 ts Cayenne, or to taste 2 c Cloves, minced 2 c Water 1/2 Bunch chopped parsley 3 c Cooked rice 1/2 ts Thyme 4 ts Twenty-inch long cleaned 2 Bay leaves Sausage casings. 1 tb Salt, or to taste 1 Pepper Contributed to the echo by: Fred Towner Originally from: "The 100 Greatest Dishes of Louisiana", by Roy F. Guste, Jr. BOUDIN: Mince the pork or veal and put it in a pot with the chopped onions, green onions, garlic, parsley, thyme, bay leaves, salt, pepper(s), and cayenne. Add just enough water to meet the level of the ingredients. Bring to a boil and simmer for 10 minutes. Put the ingredients into a bowl and stir in the cooked rice. Adjust seasonings if necessary. Tie the 4 sausage casings at one end and stuff them with the mixture. Twist each 20-inch length into three equal lengths. Tie open end. The boudin can be cooked covered in a little water, grilled or pan fried in a little butter. Cut the sausages and serve 2 to each person. Serves 6 VARIATIONS: This dish is a good one to learn because once you have mastered its preparation you can use almost anything in the place of the pork or veal. Some of the most popular are chicken, shrimp, crabmeat, and crayfish. Bread is a traditional but not as good replacement for the rice. NOTE: This is a great dish to make and it freezes well. Many people cut the casing off the boudin before eating it. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HORCHATA (GROUND RICE DRINK) Categories: Beverages Servings: 6 1 c Long Grain Rice 1 ts Vanilla 4 c Milk 1/2 ts Cinnamon 1/2 c Sugar Ice Contributed to the echo by: Larry Dumlao Horchata (Ground Rice Drink) Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 c milk in a blender. Blend until rice is all ground up. Mix in 1/4 c sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WHITE CHOCOLATE CHEESECAKE Categories: Cheesecakes Servings: 12 2 lb Cream cheese 1 c Sugar 4 Eggs 12 oz White chocolate Contributed to the echo by: Keith Ker White Chocolate Cheesecake Soften the cream cheese in the microwave. Melt the chocolate in a double boiler. Be careful not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. Let cool slightly in oven with heat off and door slightly ajar. (Actually, this made two pies for us, so you might want to have two pie crusts on hand the first time you make it.) Servings: 12 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CREAMY LEMON PIE Categories: Pies Servings: 1 1 (8- or 9-inch) baked pastry 1/2 c ReaLemon Lemon Juice from Shell or graham cracker Concentrate Crust Yellow food coloring 3 Egg yolks* Whipped topping or whipped 1 (14 oz) can sweetened Cream Condensed milk Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring. (A few drops only and it's optional). Pour into prepared crust; bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish as desired. *Use only Grade A clean, uncracked eggs. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHEESED ZUCCHINI Categories: Vegetables Servings: 6 4 Medium zucchini (or other 2/3 c Grated sharp cheese Summer squash) 1/4 ts Salt 1/2 c Milk Dash of pepper 1/3 c Mayonnaise Cheesed Zucchini Pare zucchini and cut into 1/4-inch slices. Cook slowly in very little milk slowly to mayo; stir in about half of the cheese and seasonings. Cook over low heat until thickened. Pour over zucchini and sprinkle with remaining cheese. Bake at 400 until top is browned. Or, place under broiler for several minutes until cheese is melted and top browned lightly. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ZUCCHINI PUDDING Categories: Desserts Servings: 10 2 c Zucchini (shredded) 1/3 c Parmesan cheese (grated) 3 Eggs 2 ts Oil 2/3 c Complete pancake mix Contributed to the echo by: Janice Norman Zucchini Pudding Preheat oven to 350. Put the 2 tsp. oil on bottom of glass baking dish and spread evenly. Mix remaining ingredients well and pour into oiled dish. Bake 1 hour. Serve warm; delicious with meats. 8 - 10 servings. Very easy to prepare. Time and temperature may be varied slightly for cooking with roasts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: YUMMY ZUCCHINI BAKE Categories: Vegetables Servings: 4 8 Zucchini 1 c Sour cream 1/2 c Water 1 ts Salt 1/2 c Onion, chopped 1/2 ts Paprika 1 c Cheddar cheese, grated 1 c Bread crumbs 1/2 c Gruyere cheese, grated Parmesan cheese to taste Contributed to the echo by: Janice Norman Originally from: "The Mayor's Cookbook" Yummy Zucchini Bake (Mayor Eugene B. Kunk, Springfield, Ohio) Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WHEAT GERM ZUCCHINI CAKE Categories: Cakes Servings: 1 2 c Zucchini (shredded) 3/4 c Wheat germ 2 Eggs 2 c Flour 1 ts Vanilla 1/4 c Cocoa 3/4 c Oil 3 ts Baking powder 1/2 c Milk 3/4 ts Salt 1 c Sugar 1/2 ts Cinnamon 1/2 c Semisweet chocolate pieces 1/4 ts Cloves Contributed to the echo by: Janice Norman Originally from: "The Mayor's Cookbook" Wheat Germ Zucchini Cake Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack. (Mayor D. Rosenberg, Davis, California) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STEAK FAJITAS Categories: Mexican, Beef Servings: 4 2 tb Butter Sirloin, sliced thinly 1 sm Onion (or 3-4 green onions (freshly grilled or W/tops) Leftover) 1/2 tb Green chilies, chopped Flour tortillas, lg. size 1 tb Green peppercorns (warm in microwave to 1/2 c White wine Soften) 3/4 c Half & half -----------------------------------SAUCE----------------------------------- Dash of coriander Dash of salt Contributed to the echo by: Debra Heng STEAK FAJITAS Saute onion and chilies until softened. Add green peppercorns and wine; reduce until most of wine is evaporated to a syrup consistency. Add cream and continue to simmer until sauce is thick enough to coat a spoon. Don't let it get pasty, though; watch carefully. Lower heat, salt to taste. Add more butter if necessary. Toss in cilantro or parsley. Add beef and stir just to coat if freshly grilled; if leftover, heat just 'til warm. Spoon into tortillas. Add fresh chopped tomato or salsa, guacamole, sour cream, shredded lettuce and cheddar. Fold up like a burrito and enjoy! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICAGO PEPPER STEAK Categories: Beef Servings: 4 3 tb Salad oil 2 c Beef broth 1 1/2 lb Sirloin steak, in 1" cubes 1/8 ts Red pepper (or dash 1 tb Flour Tabasco sauce) 2 md Celery stalks, sliced Dash Worcestershire Thinly Splash red wine 1 Med-lg onion, halved & 2 md Green peppers, cut in Sliced thickly Mouthsized pieces Contributed to the echo by: Debra Heng CHICAGO PEPPER STEAK Cook steak in hot oil until well browned on all sides. Place in 8x12" casserole dish, or thereabouts. Stir flour into remaining hot drippings. Cook until dark brown, stirring constantly. Add celery and onion and reduce heat to medium. Cook until veggies are tender. Stir in broth, pepper, Worcestershire and wine. Heat to boiling. Pour over steak in casserole dish. Cover with foil and bake at 350 for 1 hour. Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is fork tender. Baste with sauce as it cooks, if needed. Serve over noodles. Optional: Add freshly sauteed mushrooms at same time as green peppers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BLUE CORNMEAL CHICKEN WINGS Categories: Appetizers, Chicken Servings: 20 1/4 c Lime Juice 1/2 c Blue Or Yellow Cornmeal 1/4 c Vegetable Oil 2 tb Unbleached All Purpose Flour 1/2 c Crushed Red Pepper Flakes, 1/2 ts Salt Or To Taste 1/2 ts Ground Cumin 10 Chicken Wings (About 2 Lbs) 1/8 ts Pepper 2 tb Butter Or Margarine Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FOLDOVERS Categories: Hamburger Servings: 4 1 c Milk 1/2 c Peeled Chopped Onion 2 ts Sugar 1/4 c Chopped Celery 1 ts Salt 2 ts Salt 1 tb Dry Yeast Or 1 Packet 1/4 ts Pepper 1/2 c Warm Water (115 - 120°F.) 1/4 ts Garlic Powder 3 c Unbleached White Flour, 1/8 ts Ground Cumin Sifted 1 cn Tomato Sauce 1 c Whole Wheat Flour, Sifted 1/2 c Shredded Cheddar Cheese 1 1/2 lb Ground Beef 1/2 c Cooked Rice Contributed to the echo by: Rich Harper Originally from: "Western Cooking Hearty Food for Hungry Folks", by Los McBride Foldovers Scald milk. Stir in sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Stir cooled milk mixture into yeast mixture. Add flour and mix well. Turn out on a floured board and knead until elastic--about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled--about an hour. While dough is rising, brown hamburger, onion, and celery in a small amount of oil; stirring so that the hamburger will be crumbly. Pour off excess fat. Stir in remaining ingredients. Simmer gently 10 minutes. When dough has doubled, roll out very thin on a floured board. Cut into 6 envenly sized squares. Divide beef mixture into 6 equal portions and put 1 portion in the middle of each dough square. Fold over as for turnovers and seal edges with a fork. Place on a lightly oiled baking sheet and let rise in a warm place for 30 minutes. Make a small slit in the top of each Foldover. Bake at 350 degrees F. for 20 minutes. Let cool. When cool spread butter on each cooled Foldover and wrap in foil. If you make large batches for future Foldovers, now is the time to freeze them. At picnic time, put wrapped Foldovers on a grate an heat. Thawed Foldovers will take 5 minutes per side; frozen Foldovers will take close to 20 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PORK ROAST STUFFED WITH SAUSAGE & SPINAC Categories: Pork Servings: 12 3 lb Pork shoulder roast, deboned 2 Eggs, hard-boiled and sliced 1/2 lb Italian sausage, removed 1/2 lb Ricotta cheese From casing 1 Medium onion, chopped 1 Bunch fresh spinach, OR Olive oil, for frying 1 pk Frozen leaf spinach Salt and pepper to taste Contributed to the echo by: Frank Damiano Pork Roast Stuffed With Sausage And Spinach Lay pork roast out flat, fat side down, and decide whether you can fill it like a jelly roll or whether you must cut some of the meat from the center so that you have room for the stuffing. <If you have to remove some meat dice and mix with sausage meat.> Wash,chop and quickly fry the spinach in olive oil. Drain. <If you use frozen spinach, defrost, drain and squeeze it dry before frying.> Salt and pepper the meat. Place the sausage, spinach, eggs, cheese and onion in the center of the roast. Roll up the roast, and tie it like a jelly-roll. Place it on a baking rack, and bake at 350-Degree for about 1 hour and 15 minutes, or until golden on the outside. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARK'S FLAMING RASPBERRY SAUCE Categories: Sauces Servings: 1 1 c Brandy 2 ts Lemon juice (or Juice of 1 1 c Crushed Raspberries (or Lemon) Smuckers "Simply Fruit" 1 ts Grated lemon rind Raspberry) 1 ts Sugar or honey (to taste) 1/2 c Orange juice Contributed to the echo by: Mark Drake Mark's Flaming Raspberry Sauce Mix all ingredients except brandy the night before you plan to serve. Refrigerate covered. When needed, mix brandy with fruit mixture. Pour over crepe's and light. You may want to set aside about half the mixture (without the brandy in it) to roll into the crepes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARK'S QUICK AND DIRTY PEACH COBBLER Categories: Cakes Servings: 4 2 c Fresh sliced peaches, 1/2 c Chopped pecans Covered with sugar (about 1/4 lb (1 stick) butter or 1/2 cup) Margarine. Pillsbury yellow cake mix 1/2 c Granulated, or powdered (without pudding) Sugar. Contributed to the echo by: Mark Drake Mark's Quick and Dirty Peach Cobbler In a mixing bowl, mix pecans, sugar, and cake mix until well mixed. In a glass cake pan, or teflon pan, spread peaches evenly in bottom of pan, spread cake mix evenly over the top of peaches, dot with pats of butter evenly. Bake in a pre-heated 350 degree oven until golden brown (about 1 hour). Serve warm or cold with vanilla ice cream. -----