The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Chocolate Mix Categories: Beverages Servings: 10 2 lb Nestles quick 16 oz Coffeemate 14 qt Milk, (1 box) powdered 2 lb Powdered sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Dog Relish Categories: Relishes Pickles Vegetables Servings: 8 3 lb Sweet red peppers 3 lb Sweet green peppers * 3 lb Onions, peeled 4 c Cider vinegar 1/2 c Sugar 1 t Mustard seeds 1 t Dry mustard 1 t Celery seeds 2 T Salt * Peppers should be seeded. ~--------------------------------------------------------------------- ~--- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hot Tomato Sauce Categories: Sauces Servings: 12 2 T Oil, olive 2 t Garlic minced 1 t Ginger, minced 1 c Onion, chopped 1 c Tomatoes (28oz) whole+puree 1 t Sambal oelek 1 t Soy sauce Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4 cups. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hotter Than Heck Horseradish Dip Categories: Appetizers Dips Vegetables Servings: 6 4 t Horseradish; prepared 1 t Garlic powder 2 c Sour cream 1 t White pepper Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: HUCKLEBERRY PIE Categories: Pies Desserts Servings: 6 3 c Fresh or frozen huckleberrie 1 c Grated apple 1 c Sugar, (scant) 2 T Flour 1/2 t Almond extract 1 x Dash of salt 1 ea Pastry for double crust pie * This does not alter the flavor, but stretches the berries Measure ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie shell.Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned.Makes one 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ice-Water Pickles Categories: Pickles Cucumbers Vegetables Servings: 5 3 lb 4-inch cucumbers 5 ea Med. onions 1 T Mustard seed 1 qt Cider vinegar 1 c Sugar 2 t Pickling salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ILLINOIS APPLE PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c Level cups all-purpose flour 1/4 t Salt 1 c Evel cup crisco shortening 1/2 c Ice water 1/4 c Milk 1/4 c Sugar, white 1 x ----------apple f----------- 6 c Tart apples,peeled & sliced 1/2 c Sugar 1/2 c Brown sugar 1 t Cinnamon 2 T Lemon juice 1/4 t Salt 1/4 t Nutmeg 1 T Butter Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve . ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: India Relish Categories: Relishes Cucumbers Tomatoes Servings: 8 12 ea Med. cucumbers 6 ea Green tomatoes 2 ea Ripe tomatoes 2 ea Sweet green peppers 2 ea Sweet red peppers 2 ea Onions 1/4 c Pickling salt 4 c Vinegar 1 c Water 4 T Sugar 1 t Ground cinnamon 1 t Tumeric 1/4 t Ground cloves 1/2 t Ground allspice 2 T White mustard seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Irish Loin of Pork with Lemon and Herbs Categories: Pork Main dish Marinade Servings: 8 6 lb Boneless pork loin 1/2 c Chopped parsley 1/4 c Minced onion 1/4 c Finely grated lemon peel 1 T Basil 3 ea Garlic cloves crushed 3/4 c Olive oil 3/4 c Dry sherry Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ISLAMORADA KEY LIME PIE Categories: Pies Desserts Servings: 6 1 c Condensed milk 6 ea Eggs,separated 1/2 c Key lime juice 1 T Cream of tartar 1 c Sugar 1 ea 10" or 2 8" pie crusts Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Italian Meatballs In A Basket Categories: Hamburger Beef Meats Servings: 8 2 lb Ground beef chuck 2 T Margarine 1 ea Med. green pepper, chopped 1 ea Med. onion, chopped 16 oz Tomatoes, stewed, 1 cn 1/2 t Basil 1/4 t Thyme 2 T Unbleached flour 1 x Ital. bread basket 1 x ---------garnishes---------- 1 x Green pepper, rings 1 x Cherry tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Servings: 10 1 pt Mayonnaise 1 lb Processed cheese (velveeta) 1 ea Med or large onion 5 ea Green pickled jalapeno peppe 1 x Chips or dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~--------------------------------------------------------------------- ~---- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: JAPANESE FRUIT PIE Categories: Pies Desserts Servings: 6 1 ea Cube margarine,melted,cooled 1 c Sugar 2 ea Eggs,beaten 1/2 t Vinegar 1 t Vanilla extract 1/2 c Chopped dates 1/2 c Coconut 1/2 c Chopped nuts 1 ea Unbaked pie shell Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Japanese Skewered Lamb (low cal) Categories: Low-cal Main dish Meats Servings: 8 2 lb Lean boneless lamb 1/4 c Soy sauce 1 T Honey 2 T Vinegar 2 T Sherry 2 ea Garlic cloves 1/4 t Ground ginger 1 1/2 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Jay Pennington's Just Plain Good Chili Categories: Chili Servings: 16 1 x Oil 3 x Garlic cloves, fine chopped 3 x Onions, med, finely chopped 2 ea Jars Chili powder, (3oz) 2 x Green peppers, fine chopped 1 x Jalapeno chili, 3 x Celery, stalks fine chopped 8 lb Beef, coarsely ground 2 T Salt 1 c Tomato paste, (6oz) 1 x Oregano 2 c Tomatoes, (1lb-13oz) stewed 1 x Garlic salt 2 c Tomato sauce, (1lb) 4 x Coarsely ground pepper 1 c Chile salsa, (7oz) Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every 10-15 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: JIFFY BUTTER PIE CRUST Categories: Pies Desserts Servings: 6 2 c All-purpose flour 3/4 t Salt 2/3 c Butter, chilled,into 8 piece 1 ea Yolk of large egg This rich,all-butter recipe makes two single piecrusts or one double crust pie;margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Kashmiri Rogan Josh Categories: Indian Ethnic Easy Servings: 6 1 T Whole fennel seeds 3 1/4 c Plain yoghurt 6 T Vegetable oil 1 ea 3/4" stick of cinnamon 1/2 t Whole cloves 2 1/2 t Salt 1 pn Asafetida 3 lb Cubed lamb 4 t Paprika 1/2 t Cayenne pepper 1 1/2 t Dried ginger 3 2/3 c Water or beef broth 1/4 t Garam masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: KATHY HIRDLER'S FIRE CAMP CHILI Categories: Chili Servings: 120 100 lb Pinto beans 48 x Onions, large, chopped 4 c Jalapeno chiles with juice 40 lb Meat (ham, sausage, pork, 1 x Bacon, ground beef, etc) 4 c Chili powder 1 x Salt to taste Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons. Winner, 1987 World Championship ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: KENTUCKY APPLE FESTIVAL APPLE PIE Categories: Pies Desserts Servings: 6 1/3 c Shortening 1/3 c Butter 2 c Flour 1/3 c Boiling water 1/2 t Salt 1/2 t Baking powder 1 x -------------f-------------- 7 ea Granny smith apples 1 t Cinnamon 1 1/2 T Butter 3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour.Add boiling water,salt and baking powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: KENTUCKY REBEL PIE Categories: Pies Desserts Servings: 6 1 ea Stick melted butter 1 c Sugar 1 c White corn syrup 4 ea Eggs 2 T Bourbon 1 ea Unbaked pie shell 1/2 c Chocolate chips 1 c Pecans or walnuts Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350 degrees. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ketchup Categories: Tomatoes Peppers Vegetables Servings: 6 4 ea Gallons ripe tomatoes 2 ea Onions 5 ea Stalks celery 2 ea Green peppers 3 c Granulated sugar 2 c Apple cider vinegar 1/4 t Ground cloves 1/2 t Allspice 1/2 t Cinnamon 3 T Salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Kiffles Categories: Cookies Desserts Servings: 5 2 c Flour, (heaping) 3 T Sugar 1 T Sour cream, heaping 1 c Butter 3 ea Egg yolks 1 c Prune butter Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife - 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Killer Salza (HOT,HOT,HOT) Categories: Sauces Servings: 4 2 pk Dried chile pequins * 1 t Cumin (crushed) 1/2 t Salt (optional) 2 ea Cloves garlic (3 if wanted) 1 t Oregano 1 c Tomato juice(can use upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~--------------------------------------------------------------------- ~---- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: KitchenAid Pie Pastry Categories: Pies Servings: 2 2 1/4 c Flour, all-purpose 3/4 c Shortening, well chilled 2 T Butter or margarine, chilled 5 T Or 6 water, well chilled Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Kolaches (or Kolacky) Categories: Cookies Desserts Servings: 5 1 c Butter 1 c Creamed cottage cheese 2 c Flour 1/4 t Salt 1 c Fruit filling (see below) 1 x -----pineapple filling------ 1 c (9 oz can) crushed pineapple 1/3 c Sugar 1 T Cornstarch 1 x ------apricot filling------- 1 c Chopped dried apricots 1/4 c Sugar 2 T Butter 1/8 t Cinnamon These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Kraut Burgers (Bierochen) Categories: Hamburger Beef Vegetables Servings: 4 1 lb Lean ground beef 1 ea Large onion, finely chopped 3 T Shortening 2 ea Loaves frozen bread dough* 1 ea Sm. head of cabbage shredded 1 x Salt & pepper to taste * Or substitute your favorite 2 loaf bread dough recipe. ~--------------------------------------------------------------------- ~--- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lamb Chops Korabiak Categories: Lamb Main dish Easy Servings: 4 1/4 c Butter 1 x Garlic powder 10 ea Mushrooms sliced 1 x Salt and pepper 3 ea Green onions sliced 1 c Dry red wine 4 ea Lamb chops 1/2 t Rosemary Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Bad Categories: Indian Spicy Entertain Servings: 6 1 t Saffron threads 2 c Unflavored yoghurt 2 t Caraway seeds 2 t Salt 1/4 c Ghee (or melted butter) 4 ea 1 in stick of cinnamon 1/2 t Cardamom seeds 6 ea Whole cloves 2 c Chopped onions 3 ea Cloves garlic, chopped 2 t Chopped fresh ginger 1/2 t Ground red chili pepper 2 c Coconut milk 3/4 c Boiling water 1/2 c Cold water 2 lb cubed lamb 1/2 c unsalted almonds Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lamb with Cashew-Nut Curry (Korma) Categories: Indian Main dish Spicy Servings: 4 1/4 c Unsalted cashews 3 ea Dried hot red chilies 2 ea In piece of stick cinnamon 1 ea Ginger, 1" cube of fresh 1/4 t Cardamom seeds 3 ea Whole cloves 2 ea Large garlic cloves peeled 2 T Poppy seed (white) 1 T Coriander seeds 1 t Cumin seeds 1/2 t Saffron threads 6 T Ghee (or melted butter) 1 c Chopped onion 2 t Salt 1/2 c Unflavored yoghurt 1 1/2 lb Lamb cut into 2" cubes 2 T Finely chopped coriander 1 T Lemon juice 1/4 c Boiling water 1 c Cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Indian Main dish Spicy Servings: 6 8 T Vegetable oil 1/4 t Black peppercorns 6 ea Whole cloves 2 ea Bay leaves 6 ea Cardamom pods 2 ea Medium onions finely chopped 6 ea Garlic cloves chopped 1 ea Inch cube of ginger chopped 2 lb Cubed lamb 2 t Ground cumin 1 t Coriander seeds 1/4 t Cayenne pepper 2 t Salt 5 T Plain yogurt well beaten 2 lb Fresh spinach chopped 1/4 t Garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Layered Mexican Dip Categories: Sauces Appetizers Servings: 10 16 oz Refried beans, 1 cn 1 c Yogurt 1/2 pk Taco seasoning 3 ea Avacodos (can use 4) * 1 c Sour cream 1 x Grated cheddar cheese 1 x Finely chopped tomatoes * Mash avocados with lemon juice to prevent darkening. ~--------------------------------------------------------------------- ~---- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: LD's Homade Mayonnaise Categories: Sauces Servings: 4 2 ea Large eggs 1 t Dry mustard 4 T Apple cider vinegar 1 T Seasoning salt 1 1/2 c Vegetable oil Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lemon Asparagus and Carrots Categories: Low-cal Vegetables Servings: 6 1/2 lb Carrots; small 8 oz Asparagus spears, frozen 1 x Lemon pepper (dash) 1/8 c Lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lemon Chicken Categories: Oriental Main dish Ethnic Servings: 4 1 T Vegetable oil 1 t Cornstarch dissolved in 2 t Soy sauce 1/2 t Sherry 1 t Vegetable oil 4 ea Boned chicken breasts halves 1 x Flattened 1/2" thick 1 x Vegetable oil 2/3 c Bean sprouts 1 x Cornstarch 2/3 c Snow peas sliced thinly 3/4 c Water 1/2 c Water chestnuts sliced 3 T Sugar 1 x Tomato wedges, lemon 2 T Catsup 1 x Slices, green onion slices 1 ea Lemon juiced 1 x And crushed almonds 1 pn Salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: LEMON CHIFFON PIE Categories: Pies Desserts Servings: 8 1 ea Deep dish pie shell,baked 1 t Unflavored gelatin 1/4 c Water 3 ea Large eggs,separated 1 c Sugar 1/2 c Lemon juice 2 t Grated lemon peel 3 ea Drops yellow food coloring 1 c Whipped topping,thawed 1 x Chocolate shavings,garnish 1 x Lemon slices,garnish Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lemon Ice Cream Categories: Desserts Servings: 12 3 ea Large egg yolks 14 oz Sweetend condensed milk 1/2 c Lemon juice 1 x Yellow food coloring (opt.) 2 c Whipping cream Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: LEMON PIE Categories: Pies Desserts Servings: 6 1 1/2 c Sugar 4 T All-purpose flour 4 T Cornstarch 1/2 t Salt 2 c Boiling water 4 ea Egg yolks 1/3 c Lemon juice 1 x Grated rind of 2 lemons 1 ea 9" baked pie shell Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring constantly,using high heat until mixture begins to thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour into previously baked pie shell.Cover with meringue (recipe above).Makes one 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: LEMON PUDDING PIE Categories: Pies Desserts Servings: 6 1 c Granulated sugar 3 ea Large egg yolks at room temp 4 T Butter, softened 1/2 stk 1/3 c Squeezed lemonjuice,strained 2 t Finely grated lemon rind 3 T Plus 2 teaspoons flour 1 c Light cream-room temperature 2 ea Large egg whites at room tem 1 x Pinch cream of tartar 1 ea Fully baked 9" pie shell Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack.Cool completely;then refrigerate 6 hours before serving.Makes one 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lemon-Tarragon Dip Categories: Appetizers Dips Vegetables Servings: 4 4 t Fresh tarragon; chopped, or 4 t Dried tarragon; crushed 1 t Lemon juice 1 c Mayonnaise 2 t Capers Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE Categories: Pies Desserts Servings: 6 2 ea Eggs,slightly beaten 1/4 t Ground cloves 1 3/4 c (16 oz) solid pack pumpkin 3/4 c Sugar 1/2 t Salt 1 t Ground cinnamon 1/2 t Ground ginger 1 1/2 c Milk, evaporated 12 oz 1 ea 9" unbaked pie crust 1 pk Ready-whip topping Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Linguine Tuna Salad Categories: Salads Fish Servings: 6 7 oz Linguine, broken in half 1/4 c Lemon juice 1/4 c Vegetable oil 1/4 c Chopped green onions 2 t Sugar 1 t Italian seasoning 1 t Seasoned salt 12 1/2 oz Tuna, drained 10 oz Green peas, frozen 2 ea Med. firm toamtoes, chopped * Thaw peas before using in this salad. ~--------------------------------------------------------------------- ~---- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Linguine with White Clam Sauce Categories: Pasta Main dish Easy Servings: 4 2/3 c Margarine 1/4 t Basil 1/3 c Olive oil 1/4 t Oregano 3 ea Cloves garlic 1/4 t Salt 3 ea (8 oz) cans minced clams dra 1/3 c Finely chopped parsley 1 lb Linguine Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lisa's Tartar Sauce Categories: Cajun Sauces Servings: 10 4 c Mayonnaise 1 c Parsley, chopped fine 1 c Sweet relish,chopped&drained 1 x Dash, lea & perrins 1 c Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lois's Magic Lemon Pie Categories: Pies Servings: 8 1 x -------lemon filling-------- 15 oz Sweetened condensed milk 1/2 c Lemon juice 1 t Lemon zest 2 ea Egg yolks 1 x ----------meringue---------- 2 ea Egg whites 1/4 t Cream of tartar 4 T Sugar 1 x ----graham cracker crust---- 18 ea Graham cracker squares 1/4 lb Butter or margarine 1/3 c Sugar 1/8 t Cinnamon Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Lone Star Steak Sauce Categories: Sauces Servings: 4 1/2 c Butter 2 T Worcestershire sauce 3/4 t Black pepper 2 ea Drops tabasco 1/2 c Lemon juice 1 ea Sm. clove garlic, minced 1/2 t Dry mustard 1 x Salt to taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Los Venganza Del Almo Chili Categories: Servings: 10 1 T Oregano 10 ea Garlic cloves, fine chopped 2 T Paprika 1/2 c Wesson oil or kidney suet 2 T Msg 1 t Mole (powdered) * 11 T Gebhardt's chili powder 1 T Sugar 4 T Cumin 2 t Coriander seed 4 T Beef bouillon, crushed 1 t Louisiana red hot sauce 36 oz Old milwaukee beer 8 oz Tomato sauce 2 lb Pork, cubed 1 T Masa harina flour 2 lb Beef, chuck, cubed 4 ea Onions, large, fine chopped 6 lb Beef, ground, rump * also called mole poblano In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef bouillon, Beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb . or 1 1/2 lb . batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T . oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, Sugar, Coriander seed, hot sauce and Tomato Sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Low Calorie Lemonade Categories: Beverages Servings: 4 3 1/4 c Cold water 1/2 c Lemon juice 1 x Sugar substitute * * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~--------------------------------------------------------------------- ~---- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~--------------------------------------------------------------------- ~---- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Luau Pork Teriyaki Categories: Meats Barbeque Servings: 4 1 1/2 lb Pork, lean boneless 1 c Pineapple, sliced in syrup 1/2 c Teriyaki sauce 1/4 ea Green onion, finely chopped 1/2 t Ground ginger 1/4 ea Garlic powder 1 c Rice, raw Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions nd prepare grill. Remove Pork from marinade and grill about 5 inches rom hot coals for about 5 minutes on ea ch side or until completely ooked. Pour pineapple and remaining marinade into large skillet. ring to a bOil. Remove from heat and serve Pork with Sauce and ineapple over rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Make-ahead Gazpacho Categories: Vegetarian Soups Servings: 6 2 c Vegetable stock 2 c Tomato juice 2 T Lemon juice 2 T Green taco sauce 1 t Sugar 1/2 t Garlic salt 1/8 t Pepper 1 x Cucumber * 1 x Green pepper 4 x Large tomatoes *** 3 x Green onions **** * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MALT SHOP PIE Categories: Pies Desserts Servings: 8 1 ea Ready crust graham cracker p 1 pt Vanilla ice cream,softened 1 pk 8 oz. container frozen whipp 8 oz Whoppers candy 1 x Additional whipped topping f Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup of crushed candy.Spoon ice cream mixture into pie crust.Top with reserved crushed candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole Whoppers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MAPLE APPLE PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c Unbleached flour 1/2 t Baking powder 1 t Salt 2/3 c Crisco shortening 1 T Maple syrup 1 x ----------apple f----------- 7 c Apples, peeled and sliced 3/4 c Maple syrup 2 T Cornstarch 1 x -----------nut m------------ 1/2 c Chopped pecans 2 T Maple syrup 1 t Butter 7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate microwaving bowl,combine maple syrup and cornstarch. Microwave 2 minutes;stir.Repeat procedure until mixture starts to thicken.Add the thickened mixture to apples.Toss lightly until apples are well coated;set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium setting.Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for 60 minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake and additional 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MAPLE PECAN PUMPKIN PIE Categories: Pies Desserts Servings: 8 1 x -----------shell------------ 1 ea 15 oz. pkg. pie crust 1 t Flour 1 x ----------filling----------- 1/2 c Sugar 1 t Cinnamon 1/2 t Salt 1/4 c Raisins 1/4 c Chopped pecans 2 c 16 oz. cans pumpkin filling 1 1/2 c Evaporated milk 1 t Maple syrup 2 ea Eggs,slightly beaten 1 x ----------topping----------- 1 c Whipping cream 2 T Powdered sugar 1/2 t Maple syrup 1 x Ecan halves Prepare pie crust,according to package directions,for one crust pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor;beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MARGO KNUDSON'S CHILI Categories: Chili Spicy Servings: 6 2 x Onions, med chopped 1/2 t Chili powder,hot new mexico 6 x Garlic cloves, approx. 1/2 oz Cumin 2 T Kidney suet or lard 1/2 t Coriander (optional) 2 oz Gebhardt's chili powder 6 oz Tomato sauce 1/2 oz Regular dark chili powder 1/2 c Oregano tea * 3 lb Beef cubed or coarse ground 1/2 oz Salt 1 c Beef broth 1/4 t Pepper, cayenne (if needed) 3 oz Pork sausage bulk 1 x Tabasco sauce, dash 1 x Green chili, med, minced * 1 T. Oregano steeped in hot Water 30 min.) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 1978 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mariachi Beefballs And Rice Categories: Beef Meats Servings: 6 2 lb Ground beef 1 c Crushed corn chips 1/2 c Milk 1 ea Large egg, slightly beaten 2 t Salt 2 1/2 T Unbleached flour 2 T Butter or margarine 2 c Sliced onion 1 ea Clove garlic, crushed 1 t Chili powder 1/4 t Powdered cumin 19 oz Tomatoes, undrained 4 oz Green chilies, drained, 1 cn 1/2 c Sliced ripe olives 1 x Mexican rice In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marinated Beef Province Style Categories: Beef Marinade Main dish Servings: 6 1/4 lb Bacon 2 lb Round steak 2 ea Cloves garlic 2 T Chopped parsley 1 pn Ground cloves 1 pn Allspice 3 T Red wine vinegar 2 1/2 c Red wine 6 ea Medium onions 6 ea Medium carrots 1 x Salt & pepper to taste 3 T Oil 2 T Brandy 1 pn Thyme 1 ea Sprigs parsley 1 pn Rosemary 1 ea Small orange Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Marinated Ginger Chicken Categories: Main dish Poultry Servings: 4 1 ea 2 1/2-3 lb frying chicken 1/2 c Lemon juice 1/2 c Vegtable oil 1/4 c Imported soy sauce 1 t Grated ginger root or 1 T Ground ginger 1 t Onion salt 1/4 t Garlic powder NOTE: When making this recipe, it tastes much better if you find sources ~--------------------------------------------------------------------- ~---- Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MARSHMALLOW MERINGUE PIE Categories: Pies Desserts Servings: 6 6 c Apples 1 T Lemon juice 1/2 c Sugar 1/4 c Flour 1/2 T Cinnamon 3 ea Egg whites 1 ea 7 oz. jar marshmallow cream On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mary Rogers's Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or shortening 1 T Sugar 3/4 t Salt 2 t Baking powder 1/2 t Baking soda 1/4 t Cream of tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meatless Loaf Categories: Main dish Servings: 6 1 c Cooked brown rice 1 ea Egg 2 T Chopped onions 1 t Salt 2 c Crushed peanuts 2 c Cottage cheese 2 T Olive oil 1/2 t Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mendenhall Sourdough Gingerbread Categories: Desserts Servings: 4 1 c Active sourdough starter 1/2 c Hot water 1/2 c Molasses 1/2 t Salt 1 t Baking soda 1/2 c Firmly packed brown sugar 1 ea Large egg 1 1/2 c Unbleached flour 1 t Ginger 1 t Cinnamon 1/2 c Shortening Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meuni`ere Suace Categories: Creol Sauce Servings: 1 3/4 c Butter or margarine 1 ea Arsley, minced 2 T Green onions, chopped 1/4 ea Alt 3 T Lemon juice 1/4 ea Hite pepper 1 ea Dash of hot pepper sauce 1 ea Ash worchestershire sauce Combine all ingredients and simmer 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Chicken Bake Categories: Poultry Mexican Casserole Servings: 6 1 pk Flour tortillas 1 c Ro-tel tomatoes and onions 1 x Fryer chicken 1 c Cream of chicken soup 1 c Cream of mushroom soup 1 x Onion, chopped 1 t Garlic salt 1 t Chili powder 1/2 lb Cheddar cheese Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and ash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or until bubbly and hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Chocolate Sauce Categories: Mexican Desserts Sauces Servings: 10 4 oz Unsweetened chocolate 2 T Butter or margarine 1/4 c Light corn syrup 1/4 c Sugar 1 ea Dash salt(optional) 1/4 c Kahlua 1/4 c Cream In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Cornbread Categories: Meats Breads Servings: 4 1 lb Ground meat 1 x Salt & pepper to taste 1 c Chopped onion 1/2 lb Grated american cheese 3 ea Jalapeno peppers finely chop 1 c Cornmeal 3 ea Large eggs 1/2 t Soda 3 T Bacon drippings 1 c Sweet milk 1 t Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Pinto Bean Dip Categories: Appetizers Beans Dips Servings: 4 3 c Pinto beans; cooked 1/4 c Water 1/2 c Monterey jack; shredded 1/2 c Chili powder 1 1/2 t Salsa verde; hot green salsa Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Salsa Categories: Mexican Sauces Relishes Servings: 8 1 ea 8 oz. can tomato sauce 2 T Crushed red chili 1/2 t Cumin powder 1/2 t Oregano 1 t Salt 2 ea Garlic cloves, minced (or 1/4 t Garlic powder) 2 t Vinegar 1 ea Juice of half a lemon Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mexican Wedding Cookies Categories: Mexican Cookies Servings: 36 1 c Butter, softened 1 c Powdered sugar 2 c Sifted flour 1 c Ground nuts 1 t Vanilla Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MIDNIGHT MINT PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 1 1/4 c Crushed thin mint cookies 1/4 c Melted butter or margarine 1 x -------------f-------------- 1 c Butter 2 c Sifted powdered sugar 4 oz Melted,unsweetened chocolate 4 ea Eggs 1 t Peppermint extract Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy.Add chocolate,eggs and peppermint extract,beating until well combined.Mound filling into the baked pie shell.Freeze until firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MILLION DOLLAR PIE Categories: Pies Desserts Servings: 6 1 c Eagle brand milk 1 c 9oz crushed pineappl,drained 1/2 c Chopped pecans 3 T Lemon juice 1 pk Large carton kool whip Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mincemeat-Pumpkin Pie Categories: Desserts Pies Vegetables Servings: 6 1 c Pumpkin; mashed, canned 1/2 c Brown sugar; firmly packed 3/4 t Cinnamon; ground 3/4 t Nutmeg; ground 1/2 t Salt 3 ea Eggs; lg 1/2 c Heavy cream 1 c Mincemeat; prepared 1 ea Unbaked 9-inch pie shell Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Minted Melon Mold Categories: Salads Fruits Servings: 8 1 1/2 c Boiling water 3 oz Lemon flavor gelatin 3 oz Lime flavor gelatin 3/4 c Lime juice 1/2 c Cold water 1/8 t Peppermint extract 2 c Melon balls * 1 x Lettuce leaves 1 x Coconut cream dressing 1 x Garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~--------------------------------------------------------------------- ~---- In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Minty Fudge Brownies Categories: Chocolate Mint Cookies Servings: 12 1 1/4 c Flour; unbleached 1/2 t Baking soda 1/2 t Salt 1 c Sugar 1/2 c Butter 3 T Water 1 1/2 c Mint-chocolate chips; * 1 1/2 t Vanilla extract 3 ea Eggs; large 1 c Nuts; chopped 1 x Walnut halves; optional * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Minty Mallows Categories: Candies Mint Chocolate Servings: 12 14 oz Sweetened condensed milk 1 1/2 c Mint-chocolate chips;nestles 2 c Marshmallows; miniature 1 c Nuts; coarsley chopped Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Minty Mousse Pie Au Chocolat Categories: Mint Chocolate Pies Servings: 6 6 T Sugar; divided 2 T Cornstarch; and 2 t Cornstarch 1 c Mint-chocolate chips; * 1 1/2 c Milk 1 c Cream; heavy 1 ea Graham cracker crust; 9" ** * Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz ** Use a prepared 9-inch graham cracker crust in this recipe, or if ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon into crust. Chill until firm (about 2 to 3 hours). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: MISSISSIPPI MUD PIE Categories: Pies Desserts Servings: 6 2 ea Sticks butter or margarine 2 c Sugar 4 ea Eggs 1/2 c Cocoa 1 t Vanilla extract 1 1/2 c Flour 1 c Chopped pecans,optional 1 x Jar marshmallow creme Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Momma's Beef Stew Categories: Beef Mexican Easy Servings: 6 4 T Oil 3 T Wine vinegar 1 1/2 lb Beef stew meat 1 c Red wine 1 ea Medium onion minced 1 ea Bay leaf 1 ea Clove garlic, minced 1/2 t Oregano 1/2 c Tomato sauce 4 ea Medium potatoes cubed 2 ea Carrots; sliced 1 x Salt and pepper to taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Muffins Basic And Variations Categories: Muffins Breads Breakfast Servings: 4 2 c Unbleached all-purpose flour 1 T Baking powder 2 T Granulated sugar 1 t Salt 1 ea Large egg 1 c Milk 1/2 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mustard Dipping Sauce Categories: Sauces Spreads Servings: 12 2 T Soy sauce 2 T Sake 1 T Mustard dijon 1/4 t Sauce hot-pepper Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mustard/Wine Marinated Lamb Chops Categories: Lamb Entertain Main dish Servings: 4 4 ea Sirloin lamb chops 1" thick 1 t Salt 3 T Stone ground mustard 1/4 t Pepper 1 c Red wine Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Natillas Categories: Mexican Desserts Servings: 6 4 ea Eggs, seperated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 t Salt 1 ea Nutmeg Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Neiman Marcus $250 Cookie Categories: Cookies Desserts Servings: 30 2 c Butter or margarine 2 c Granulated sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla 4 c Flour 3 c Ground oatmeal (fine powder) 1 t Salt 2 t Baking powder 2 t Baking soda 24 oz Chocolate chips 1 ea 8 oz hershey bar, grated 3 c Chopped nuts Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: NEVER FAIL MERINGUE Categories: Pies Desserts Servings: 6 1 T Cornstarch 2 T Cold water 1/2 c Boiling water 3 ea Egg whites 6 T Sugar 1 x Pinch baking soda 1 t Vanilla Blend cornstarch and cold water in saucepan.Add boiling water. Cook,stirring until clear and thickened.Let stand until cold.With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry.Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture.Raise mixer again to high speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees for at least 10 minutes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: New Mexico Pinto Beans Categories: Mexican Main dish Servings: 8 3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water 1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon 1 t Salt, or more to taste Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: NO SUGAR APPLE PIE Categories: Pies Desserts Low-cal Servings: 6 1 c 6 oz apple juice concentrate 2 T Cornstarch 1/2 c Water 1/2 t Apple pie spice 4 ea Apples 1 ea Uncooked double pie crust 1 x Sweet and low, if desired Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if desired. Note: This pie can be made without crust to save calories.Pour mixture over apples in pie pan. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: No Tenemos Rancho Applesauce Cake Categories: Cakes Desserts Servings: 6 2 c Unbleached flour 1 c Sugar 1 T Corn starch 1 T Cocoa 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 2 t Baking soda 1 t Baking powder 1/2 t Salt 1 c Nuts 1 c Raisins 1/2 c Oil 1 t Vanilla 3 c Hot applesauce Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: NORTH POLE CHERRY PIE Categories: Pies Desserts Servings: 6 1 qt Vanilla ice cream 1 ea Baked 9" pie shell or crumb 1 c 1 lb. 6 oz. cherry pie filli Spread slightly softened ice cream in pie shell and freeze.An hour before serving,spread filling over top.Return to freezer.Serve quickly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nuoc Cham Categories: Asian Sauce Vietnamise Servings: 1 2 ea Garlic cloves, minced 1/4 c Fresh lime juice 1 ea Small shallot, minced 3 T Vinegar 1 ea Chili, fresh seeded minced 3 T Water 2 T Sugar 1 ea Carrot, finely shredded 1/4 c Fish sauce This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nuoc Cham (Vietnamese Hot Sauce) Categories: Sauces Spreads Servings: 12 1 ea Garlic clove minced 1 t Lime peel minced 1/4 t Pepper flakes red, crushed 2 t Lime juice 2 T Fish sauce 3 T Water 2 t Sugar Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nutty Chocolate Mint Fudge Categories: Candies Mint Chocolate Servings: 12 7 oz Marshmallow cream; (1 jar) 1 1/2 c Sugar 2/3 c Evaporated milk 1/4 c Butter 1/4 t Salt 1 1/2 c Mint-chocolate chips;nestles 1/2 c Chopped nuts 1 t Vanilla extract In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: OH SO GOOD PIE Categories: Pies Desserts Servings: 6 1/2 ea 11 oz. pkg. pie crust mix 1 c Golden raisins 1 c Chopped pecans 3 T Flour 3/4 ea Stick butter 3/4 c Packed light brown sugar 2 ea Eggs,separated 2 T Whiskey 1 t Distilled white vinegar 1 t Cinnamon 1 t Nutmeg 1/2 t Allspice 1/8 t Salt 1 x Spiked whipped cream (below) Preheat oven to moderate (350 degrees).Prepare pie crust mix following package directions for a 9" pastry shell with fluted edge. Toss together raisins,pecans and flour in a medium size bowl until raisins and pecans are well coated with flour. Beat together butter and brown sugar in a large bowl until well blended.Add egg yolks,one at a time,beating well after each addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form.Fold whites into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes or until slightly puffed and set. Serve warm or at room temperature with Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so do not offend with this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: OHIO SOUR CHERRY PIE Categories: Pies Desserts Servings: 6 1 x -----------crust------------ 2 1/4 c All-purpose flour 1/2 t Salt 5 oz Frozen crisco 1/3 c Ice water 1 x -------cherry filling------- 1/3 c Brown sugar 1/3 c White sugar 1/2 t Cinnamon 4 T Cornstarch 1 1/2 c Cherry juice 3 lb Frozen cherries (with sugar) 1 1/2 T Crisco 1 t Almond extract 1 T Vanilla extract 1/2 T Milk 2 t Sugar For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco shortening into chunks with knife and add to food processor.Process (pulse) until mixture forms fine crumbs.Add ice water while the machine is running and continue to run processor until dough forms on the blades.Remove and form dough into two balls.Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until mixture is thick and bubbly.Stir and boil the mixture for one minute.Add cherries and cook for one minute or until it starts to boil again.Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough.On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease dough into the pie plate, being careful not to stretch the dough.Trim edge even with pie plate. Spoon cherry filling into prepared pastry.Roll top crust the same way as the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.Serves 6 to 8. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Old Fashioned Raisin Pie Categories: Desserts Fruits Pies Servings: 6 1 x Recipe for 9" 2 crust pie 15 oz Raisins; 1 pk, 3 c 3/4 c Brown sugar; firmly packed 2 t Cornstarch 2 t Instant tang orange drink; * 1 1/4 c Water 2 t Lemon juice 1 c Walnuts; coarsely chopped 2 t Butter or margarine * Any type of Instant Orange Breakfast Drink will do. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: One-Bowl Brownies Categories: Desserts Cakes Servings: 10 4 ea Squares unsweented chocolate 3/4 c Butter or margarine 2 c Sugar 3 ea Eggs 1 t Vanilla 1 c Flour 1 c Coarsely chopped nuts (opt.) Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolated until well belended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (*Do not overbake*). Cool in pan; cut into squares. Makes 24 brownies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Open Sesame-Ginger Dip Categories: Appetizers Dips Vegetables Servings: 4 3 t Dijon mustard 1/2 t Ginger, ground 2 t Soy sauce 1 t Sesame oil 1/2 t Sesame seeds 1/4 t Black pepper 3 t Green onion; chopped 1 c Sour cream Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange Barbeque Sauce Categories: Sauces Bar-bq Servings: 12 6 oz Chili sauce 1/4 c Orange juice 1/4 c Soy sauce 1/4 c Molasses 2 T Vinegar, chinese black 2 T Onion, grated 1/2 t Ginger, grated 2 t Sauce, hot pepper Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ORANGE FREEZE PIE Categories: Pies Desserts Servings: 8 1 ea Deep dish pie shell,baked 1 pk 3 oz. orange flavor gelatin 2/3 c Boiling orange juice 1 c Vanilla ice cream,softened 1 c 11 oz mandarin orang,drained 1 c Whipped topping,thawed Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls, blending until dissolved.Chill until slightly thickened.Stir in mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm, about 2 hours.Remove from freezer 15 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange-Ginger Dip Categories: Appetizers Cheese Dips Servings: 4 1 1/2 t Ginger, dried 1/2 c Cream cheese, softened 1/2 c Sour cream 1/4 c Orange juice 1/2 t Orange zest Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange-Jicama Salad Categories: Mexican Salads Easy Servings: 2 1 x Butter lettuce leaves 1 T Fresh orange juice 1 ea Large orange, peeled/sliced 1 t White wine vinegar 1 c Julienne of peeled jicama 1 x Salt & freshly ground pepper 1/2 c Chopped red onion 1 T Minced fresh cilantro 3 T Olive oil Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oyster Sauce Chicken (Ho Yow Gei) Categories: Oriental Poultry Main dish Servings: 4 2 lb Fryer cut in pieces 3/4 c Oyster flavored sauce 4 T Soy sauce 2 ea Cloves garlic sliced 1 ea Small fresh ginger chopped 1 c Chicken stock Combine all ingredients and mix thouroughly. Add chicken to sauce and marinade for 3 hours or more. Remove chicken pieces and place under broiler for 25 minutes each side, brushing chicken with sauce to keep moist. Serve with rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PARTY MERINGUE PIE Categories: Pies Desserts Servings: 6 1 pk Lemon pudding 2/3 c Sugar 2 1/4 c Water 3 ea Egg yolks 2 T Lemon juice 2 T Butter or margarine 1 ea Baked 9" pie shell,cooled 3 ea Egg whites 6 T Sugar Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan.Blend in egg yolks and remaining water.Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell. Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown.Cool at least 4 hour before cutting. -----------------------------------------------------------------------------