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---------- Recipe via Meal-Master (tm) v7.04 Title: Hearty Russian Beet Soup Categories: Soups Servings: 8 1 c Navy beans, dry 2 Small beets 2 1/2 lb Lean beef 2 c Green cabbage, shredded 1/2 lb Slab bacon 2 Large leeks, sliced 10 c Cold water 3 Medium potatoes, cut 1 Bay leaf Into eighths 8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes 2 Cloves garlic 1 tb Tomato paste 2 tb Dried parsley 3 tb Red wine vinegar 1 Carrot 4 tb Sugar 1 Celery stalk 1 lb Kielbasa (opt) 1 Large red onion 2 tb Flour 1 ts Salt (opt) 1 tb Butter, melted 8 Beets for soup 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Main dish, Vegetables Servings: 10 2 cn Whole green chili peppers* 4 c Milk 3 c Sharp Cheddar cheese** 3/4 c All-purpose flour 4 Green onions, sliced 1/4 ts Salt 3 c Shredded mozzarella cheese 2 cn Green chili salsa 6 Eggs * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN MINESTRONE SOUP COCA-COLA Categories: Soups, Italian, Beef Servings: 6 2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced Meaty soup bones 1/4 c Parsley, chopped 2 1/2 qt Water 1 Clove garlic, minced 2 ts Salt 1/2 c (2 oz) elbow macaroni 1 sm Onion 1 cn (6 oz) tomato paste 1/2 c Celery leaves 1 c COCA-COLA 1 Bay leaf 1 tb Olive oil 2 Slices, bacon, diced 1 tb Worcestershire sauce 1 1/2 c Kidney beans 1 tb Italian seasoning 1/2 c Green beans, fresh/chopped 1 ts Salt 1/2 c Celery, diced 1/4 ts Black pepper 1/2 c Green peas Parmesan cheese, 1/2 c Zucchini, thinly sliced Grated (optional) 1/2 c Carrots, thinly sliced In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRENCH ONION SOUP COCA-COLA Categories: Soups, French Servings: 4 1/4 c Butter or margarine 1/2 ts Vinegar 4 c Onions, thinly sliced 1/8 ts Pepper 2 cn (10.5 oz ea) beef broth French bread, cut into (bouillon) Thick slices 3/4 c COCA-COLA Parmesan cheese, grated 1 ts Salt In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHINESE PEPPER STEAK COCA-COLA Categories: Beef, Chinese, Main dish Servings: 6 1 1/2 lb Top round or sirloin steak, Thin strips Boneless 1 c Celery, thinly sliced 2 tb Oil 1/4 c Onions, thinly sliced 1 Clove garlic, minced 1/2 c COCA-COLA 1 ts Salt 2 md Tomatoes, ripe 1 c Beef broth (bouillon), 2 1/2 tb Cornstarch Canned and undiluted 1/4 c COCA-COLA 1 c Green bell pepper, cored, 1 tb Soy sauce Seeded, and cut into Rice, cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GERMAN SAUERBRATEN COCA-COLA Categories: German, Beef, Main dish Servings: 8 4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns Round bone chuck, boneless 10 Whole cloves 1 1/2 c Vinegar 3 Bay leaves 1 c COCA-COLA 2 tb Sugar 3/4 c Water 1 1/2 ts Salt 3 Onions, sliced Flour 2 Stalks celery, sliced 3 tb Oil or shortening 2 Carrots, sliced -----------------------------------GRAVY----------------------------------- 3 c Drippings plus strained 5 tb Flour Marinade 5 tb Ginger snap crumbs 2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: INDIAN CHICKEN CURRY COCA-COLA Categories: Indian, Chicken, Curry Servings: 6 2 1/2 lb Chicken breasts or a For experienced palates) Chicken, cut-up 1/3 c Raisins Water 1 c Chicken broth Salt 1/2 c COCA-COLA Celery tops 3 1/2 tb Flour 3 tb Butter or margarine 1 c Coffee cream or undiluted 1 Tart apple, peeled Evaporated milk And diced 1 ts Salt 1 md Onion, thinly sliced 1/8 ts White pepper 1 tb Curry powder (or more Rice, cooked and hot Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HUNGARIAN GOULASH COCA-COLA Categories: Hungarian, Beef Servings: 8 3 lb Beef chuck, lean 1/2 c COCA-COLA 2 tb Margarine 1/4 c Red wine 2 c Onion, chopped 4 Ripe tomatoes, peeled 1 cl Garlic, minced And chopped 1 tb Paprika 3 tb Flour 2 1/2 ts Salt Water 1/2 ts Caraway seeds Noodles, cooked and hot Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes. Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender. In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RUSSIAN BEEF STROGANOFF COCA-COLA Categories: Beef, Main dish Servings: 6 1 1/2 lb Chuck steak or round 2 tb Flour Steak, boneless 1/2 c Water 3 tb Flour 1 tb Worcestershire sauce 1 ts Salt 1 cn Mushrooms with liquid 2 tb Oil or shortening 1 c Sour cream 1/2 c Onion, finely chopped 2 tb Parsley, minced 1 cl Garlic, minced Mashed potatoes, noodles, 1/2 c COCA-COLA Or rice, cooked and hot 1/4 c Water Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender. In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA Categories: Japanese, Pickles Servings: 1 1 md Cauliflower, separated into 1/2 c Celery, very thinly sliced Flowerets, washed, and 3/4 c COCA-COLA Drained 6 tb Wine vinegar OR 1 Green bell pepper, washed, White vinegar Cored, seeded, and cut into 1/4 c Sugar 2-in strips 1 1/2 ts Salt Water, boiling In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days. Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRECIAN GREEN BEANS COCA-COLA Categories: Vegetables, Pickles Servings: 1 2 cn (16 oz ea) small whole 2 tb Sugar Green beans, drained 2 ts Oregano leaves 2 Shallots or small onions, 2 ts Prepared mustard Peeled, thinly sliced, and 1/2 ts Salt Separated into individual 1/2 c COCA-COLA Rings 1/4 c Olive oil 2 cl Garlic, minced 2 tb Vinegar 1/4 c Fresh parsley, chopped In a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is dissolved. Add the beans and shallots/onions; toss lightly with a fork. Pack into 1 quart jar. Cover and refrigerate several hours or overnight for the flavors to blend. Serve chilled or as a hot vegetable with steak, hamburger, or meat loaf. Makes 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SCOTTISH OATEN BREAD COCA-COLA Categories: Breads Servings: 1 2 c All-purpose flour 3 tb Oil or shortening, melted 1 c Old-fashioned rolled oats 1/2 ts Vanilla extract 1/2 c Sugar 1 c COCA-COLA 2 1/2 ts Baking powder 1 c Prunes, very well drained 1/2 ts Baking soda And coarsely chopped * 1 ts Salt 1/2 c Walnuts, chopped 1 Egg Prune halves (optional) * you may substitute 1/2 cups of dried prunes. Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden toothpick inserted in the center comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. Makes 1 loaf. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING COCA-COLA Categories: Cakes Servings: 1 1 Pkg (18.5 oz) yellow 3/4 c COCA-COLA Cake mix ** 1 c Bananas, ripe and mashed 1/8 ts Baking soda 2 ts Lemon juice 2 Eggs 1/3 c Nuts, finely chopped (opt) -----------------------------SEA FOAM FROSTING----------------------------- 2 Egg whites 1/3 c COCA-COLA 1 1/2 c (firmly packed) light 1 ts Vanilla extract Brown sugar Dash salt 1/8 ts Cream of tartar * * Do not use a mix with pudding added or which requires oil. * you may substitute 1 tablespoon corn syrup. TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan. Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling. TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BRAZILIAN ICED CHOCOLATE COCA-COLA Categories: Beverages Servings: 5 2 oz Chocolate, unsweetened 2 1/2 c Milk 1/4 c Sugar 1 1/2 c COCA-COLA, chilled 1 c Coffee, double-strength Whipped cream or vanilla And hot Ice cream In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tidal Wave Cocoa Almond Mousse Categories: Desserts, Low-cal Servings: 7 1 Envelope unflavored gelatin 1/2 ts Almond extract 2/3 c Sugar 1 Envelope (1.3 ounces) 1/3 c Cocoa Whipped topping mix 1 1/2 c (12-oz can) evaporated 1/2 c Cold skim milk Skim milk 1/2 ts Vanilla extract In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond extract. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy. Reserve 1/2 topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture. Let stand a few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish with reserved topping. Seven 1/2 cup servings. Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g Cholesterol: 0 mg Calories from fats: 5% One more low-fat recipe from the Tampa Tribune: ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sunny Cocoa Drop Cookies Categories: Cookies Servings: 48 1/2 c (1 stick) light corn oil 1/4 ts Freshly grated orange peel Spread 1 3/4 c All-purpose flour 2/3 c Granulated sugar 3 tb Cocoa 2/3 c Low-fat sour cream 1 ts Baking soda 1 ts Vanilla extract 1/2 ts Baking powder 1 Egg white Cocoa glaze --------------------------------COCOA GLAZE-------------------------------- 1 tb Light corn oil spread 1 tb Cocoa 2 tb Water 1/2 c Powdered sugar 1/2 ts Vanilla extract Here's a fairly low-fat cookie recipe from the Tampa Tribune: Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune: ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sand Dunes Cocoa Expresso Bars Categories: Cookies Servings: 16 6 tb Light corn Instant coffee Oil spread 1/2 c Frozen egg substitute, 1 c Granulated sugar Thawed 1/2 c Cocoa 1/2 c All-purpose flour 1 1/2 ts Powdered instant 1/4 c Finely chopped walnuts Espresso or powdered Powdered sugar Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and espresso powder. Add egg substitute; stir to blend. Stir in flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars. Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g Cholesterol: 0 mg Calories from fats: 27% ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mahalia Jackson's Okra Gumbo Categories: Cajun, Shellfish, Beef, Pork Servings: 12 4 Blue crabs, lg 1 1/2 lb Beef stew meat, in 1" cubes Oil 1 lb Link sausage, sliced 1 lb Cooked ham, cut in 1" cubes 1 lb Salt pork, cut in 1/2" 1/2 lb Chicken gizzards, sliced Cubes 2 cn Whole tomatoes (1-lb 12 oz) 4 Bay leaves, crumbled 2 Onions, lg, diced 2 Gn bell peppers, lg, diced 5 Celery stalks, diced 4 Cloves garlic, crushed 2 lb Chicken wings and backs 1 1/2 lb Okra, fresh 1/4 c Sugar 1/4 c Parsley flakes, dried Salt, pepper Hot cooked rice Hot pepper sauce (optional) Crackers (optional) 4 lb Shrimp Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to taste with salt and pepper. Serve at once or refrigerate and reheat later. Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sarah's Pizza Crust Categories: Pizza, Breads Servings: 1 1 tb Yeast Whole wheat, corn _flour_, 1 tb Sugar And oat or rye flours, 1 c Warm (105 - 110 degrees) Depending upon the Water Mood/likes of the person 3 c Flour (we use a blend of Doing the making) High-protein unbleached, Here is our pizza dough recipe. It is quick and easy (about the same as your dough takes to defrost, I would think). Note that we don't use oil or salt in it. Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana Fudge Cookies Categories: Cookies Servings: 40 18 1/2 oz Package chocolate cake mix 2 tb Water 1/3 c Mashed bananas, ripe 6 oz Semisweet chocolate pieces 1 Egg Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana-Date Cake Categories: Cakes Servings: 16 2/3 c Nonfat milk 1 Egg white 2 ts Vinegar 1 1/4 c Mashed very ripe bananas 2 1/3 c Flour (about 3) 1 2/3 c Sugar 3/4 c Pureed Dates (replaces 3/4 1 1/4 ts Baking powder Cup shortening) 1 1/4 ts Baking soda 1 ts Vanilla 1 ts Salt 1/2 c Chopped walnuts, optional 2 Eggs Powdered Sugar, optional Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. Each serving, without walnuts or powdered sugar, contains about: 212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat. Optional walnuts, per serving, contains about: 24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram carbohydrates, .5 gram protein, .17 gram fiber. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PUREED DATES Categories: Deseerts Servings: 1 1 c Dried dates 1 ts Vanilla 6 tb Water Puree dates, water and vanilla in blender or food processor. Makes about 3/4 cup. Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Asparagus and Mushroom Omelet Categories: Eggs, Breakfast, Asparagus Servings: 4 1 c Fresh asparagus cut in 2" 1/2 c Milk Pieces or 1/2 a 10-oz 1/4 ts Salt Package of frozen asparagus 1/8 ts Ground nutmeg 1 c Sliced fresh mushrooms 1 c Shredded Swiss OR 1/4 c Sliced green onion Gruyere cheese 6 Eggs 2 tb Snipped parsley, optional Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4. Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning. Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemmon Poppy Seed Tart Categories: Desserts Servings: 8 2/3 c Nonfat milk 1 ts Baking powder 2 tb Poppy seeds 1/4 c Lemon juice 1 Jar (4-ounce) baby food 1/2 pt Raspberries Pear puree 2 Kiwi fruits, peeled and 1 Egg white, lightly beaten Cut into thin wedges 3/4 ts Vanilla 10 sm Papaya balls Grated zest of 2 lemons Lemon zest rose, optional 1 1/3 c Cake flour Lemon leaves, optional 1 c Sugar This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Moist Rhubarb Coffeecake Categories: Cakes Servings: 9 2 c Cake flour 1/4 c Thawed, frozen egg 1 ts Baking powder Substitute 1 ts Baking soda 1 c Nonfat palin yogurt 1/2 ts Salt 1/2 c Applesauce 1 c Plus 2 tablespoons light 1 ts Vanilla Brown sugar, packed 3 c Coarsely chopped rhubarb Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chewy Chocolate-Orange Bars Categories: Cookies Servings: 24 2 c Cake flour Raisin Puree 3/4 ts Baking powder 3/4 c Chopped bitttersweet 1/2 ts Salt Chocolate 1 1/2 c Quick-cooking oats 1/3 c Toasted walnuts, optional 1 c Dark-brown sugar, packed 1 tb Grated orange zest 2 Egg whites Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut- ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat. (By Times Food Stylists) Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213 calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates; 4 grams protein; 0.5 gram fiber. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Raisin Puree Categories: Desserts Servings: 1 2 c Seedless raisins 4 ts Vanilla 6 tb Water Combine raisins, water and vanilla in food processor and blend until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Four-Spice Cake Categories: Cakes Servings: 12 1 c Golden raisins 1/2 ts Salt 2 c Cake flour 1 c Light-brown sugar, packed 1 ts Baking soda 2 Egg whites 1 ts Ground nutmeg 1 c Low-fat buttermilk 1 ts Ground cinnamon Date Puree 1/2 ts Ground allspice Orange Syrup with orange 1/2 ts Ground cloves Slices --------------------------------ORANGE SYRUP-------------------------------- 2 tb Sugar 1/4 ts Orange flower water 1/4 c Water 1 Orange, sliced thinly, (opt) The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sweet Potato-Currant Mini Bundt Cakes Categories: Cakes Servings: 9 2 Oranges Substitute 1/2 c Currants 2 c Cake flour 2 Jars (4-ounce) sweet 1 1/3 c Sugar Potato baby food puree 1 ts Baking soda 1 c Nonfat milk 1 ts Salt 1/2 c Thawed frozen egg 1 ts Ground cinnamon Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Anise Meringue Kisses Categories: Cookies Servings: 48 3 Egg whites 1/2 c Sugar 1/8 ts Cream of tartar 1 1/2 ts Ground anise seeds The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rice Flan Tart With Candied Ginger Categories: Rice, Desserts Servings: 12 3 c Nonfat milk Cheese 1/2 Vanilla bean, split 2 tb Finely slivered candied 1/4 c Medium-grain rice Ginger 1/2 c Sugar 1 Low-Fat Sweet Pastry 1 (8-ounce) carton frozen 1 ts Ground cinnamon Egg substitute, thawed 1 tb Powdered sugar, optional 1/3 c Low-fat ricotta cheese or Sliced candied ginger, Pureed fat-free cottage Optional ----------------------------LOW-FAT SWEET PASTRY---------------------------- 1/2 c Plus 2 tablespoons oat flour 1/2 ts Ground cardamom or cinnamon Blend 2 1/2 tb Sugar 5 tb All-purpose flour 3 ts Cold butter, diced 1/4 c Cake flour 1 tb Canola oil 2-2 1/2 tb very cold water The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BAKED APPLE ZAPATA Categories: Mexican, Appetizers Servings: 12 2/3 lb Flour tortilla dough 1/2 ts Cloves Flour 1/2 ts Ground cinnamon 3 Granny Smith apples, 1/2 c Walnuts, chopped Peeled and sliced 2 tb Cornstarch dissolved 2 tb Lemon juice 3 tb Water 1/2 c Brown sugar Water Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be made ahead several hours or a day before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE Categories: Mexican, Shellfish, Chicken Servings: 4 4 lg Poblano peppers 2 8 ozs chicken breasts, 1/4 c Onion, chopped Halved, deboned, and 1/2 lb Medium shrimp, lightly Pounded flat Cooked, peeled, and chopped 2 ts White pepper 1/4 c Cilantro, chopped Salt, to taste 1/4 lb Monterey jack cheese, 12 6-in long strings Shredded Oil, for frying ----------------------------CREAMY SHRIMP SAUCE---------------------------- 3 Shallots, diced 1 lb Small shrimp 1 c White wine 2 c Whipping cream 1/2 c Fish stock or chicken broth 3/4 lb Butter ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Orange Juice Fizz: Categories: Beverages, Breakfast Servings: 8 1 cn (6-oz) orange juice 1/2 c Orange-flavored liqueur, Concentrate, thawed If desired 1 c Cold water 2 c Club soda, chilled Y'all were looking for "No Ho-Hum Breakfasts." Here's one I found in Fast and Healthy Magazine: In large non-metal pitcher, combine orange juice concentrate, water and liqueur; mix well. Just before serving, slowly add club soda; stir gently to blend. Serve over ice. If desired, garnish with orange slices. Makes 8 1/2-cup servings. Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium 15 mg; potassium 190 mg; exchanges: 1 fruit, one fat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lean Pork Breakfast Patties Categories: Pork, Breakfast, Microwave Servings: 6 3/4 c Shreds of whole bran cereal 1/4 ts Dried rosemary leaves, 1/3 c Apple juice Crushed 1/2 lb Center cut pork loin, 1/8 ts Salt Ground 1/8 ts Hot pepper flakes 1/4 ts Fennel seed In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add remaining ingredients; mix well. Shape into six patties. Heat broiler. Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties. Microwave directions: Prepare patties as directed above. Place on microwave-safe roasting rack; cover with waxed paper. Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking. Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg; potassium 230 mg; exchanges: 1 lean meat, 1/2 starch. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yogurt-Topped Strawberry Pancakes Categories: Breakfast Servings: 12 2 c Buttermilk complete 1 1/2 c Water Pancake mix 1 c Thinly sliced strawberries 2 tb Sugar 1 8-oz carton strawberry 1/4 ts Cinnamon Or vanilla lowfat yogurt Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Greek Stew Categories: Greek, Main dish, Beef Servings: 6 3 lb Stew meat, chopped 1 Clove garlic, diced 5 tb Butter 1 1/2 c Water Salt 1 Bay leaf Pepper 2 lb Small white onions 1 Onion, chopped 1/2 lb Mushrooms, sliced 1 6 oz can tomato paste 3/4 lb Jack cheese, grated 2 tb Red wine vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Almond Ricotta Custard Categories: Desserts, Company Servings: 4 1 c Ricotta cheese 1/2 ts Almond extract 1 c Evaporated milk Cinnamon or nutmeg 3 Eggs; beaten 1 tb Lemon juice 3/4 c Sugar 1 tb Almonds; thin sliced Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients. Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced alomnds on top. Set casserole dish inside larger pan partially filled with hot water. Cook 45 minutes at 350F. To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Fudge Pudding Categories: Desserts, Puddings Servings: 6 2 c Sugar 1 c Butter; melted 1/2 c Flour 1 ts Vanilla 1/2 c Cocoa 1 c Nuts; chopped (almonds or w 4 Eggs; beaten Fat grams per serving: Approx. Cook Time: 1:20 Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in eggs, melted butter, vanilla and nuts. Place large pan of hot water in oven. Pour batter in buttered (" square cake pan. Place in larger pan, water should come halfway up the side. Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and centre springs back when touched. Remove dish from larger pan to cool. Pudding has custard like consistency when it cools. Serve lukewarm or cut cold into squares. good for chocolate lovers, a cross between a pudding & a brownie. from Lucy Waverman's Cooking School Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chewy Coconut Squares Categories: Cookies, Desserts Servings: 1 1/4 c Butter 1 ts Vanilla or almond extract 3/4 c Sugar;divided 1 Egg 1/2 c Flour 1/2 c Nuts; chopped 1/8 ts Salt 1/2 c Coconut Fat grams per serving: Approx. Cook Time: :35 Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes. (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes or till golden. While warm, cut into squares. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocodiles Categories: Cookies Servings: 40 1 1/4 c Brown sugar; firmly packed 2 1/4 c Flour; all purpose 1/2 c Butter 1/2 ts Salt 1/2 c Shortening Topping: 1/3 c Peanut butter; crunchy 1 c Chocolate chips; semisweet 1 ts Vanilla 1/2 c Peanut butter; crunchy 1 Egg 1 1/2 c Corn flakes, slightly crushe Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars. from the Toronto Star ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Mousse Flan Categories: Desserts, Company Servings: 1 1 c Flour; all purpose 5 oz Chocolate; 5 squares Pastry: 2 tb Butter 2 tb Sugar; icing 2 Eggs 1 oz Chocolate; melted (1 square 1/4 c Sugar 1/2 c Butter; softened Garnish: Mousse filling: 3 oz Chocolate; 3 squares 1/3 c Whipping cream Sugar; icing You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, form into ball with hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Chill 1 hour. Bake at 425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites till frothy, gradually add 1/4 cup sugar, beating till stiff peaks form. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over flan; remove wax paper. NB: Don't make or serve this on a hot day; it will melt. from Baker's Chocolate ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate No Bake Cookies Categories: Cookies Servings: 1 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's recipes ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Danish Apple Cake Categories: Cakes Servings: 1 1 Egg 1/2 ts Salt 3/4 c Sugar 1 ts Baking powder 1/2 ts Vanilla 1 c Apple; chopped 2 tb Butter; melted 1/2 c Nuts; chopped 2/3 c Flour Cinnamon & nutmeg Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Double Chocolate Banana Snack Cake Categories: Cakes Servings: 1 2 c Flour; all purpose 1/2 c Banana; mashed ripe 1 c Sugar 1 tb Lemon juice 2 tb Cocoa; unsweetened 1 ts Vanilla 1 ts Baking soda 3/4 c Chocolate chips; semisweet 3/4 c Milk Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar. from the Cooking with Milk calendar ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: No Bake Special K Candies Categories: Candies Servings: 1 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Paintbrush Cookies Categories: Cookies Servings: 1 1/3 c Shortening; soft 1 ts Salt 1/3 c Sugar Egg yolk paint: 1 Egg 1 Egg yolk 2/3 c Honey 1/4 ts Water 2 3/4 c Flour Food colouring 1 ts Baking soda Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to 1/4" thickness. Cut into different shapes using cookie cutters. Set on greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk and water. Divide among several custard cups. Add different food colouring to each cup. Paint designs using small paintbrushes. If egg yolk, thickens while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear colours, do not let cookies brown. a recipe from my childhood. MAKES: 5 DOZEN COOKIES ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pear Bread Pudding Categories: Desserts Servings: 6 1/2 c Raisins 4 c Bread; white, coarsely torn 1/4 c Rum or 1 tsp rum extract & w 3 c Milk 2 c Pears; peeled, sliced, ripe 3 Eggs 1/2 c Sugar 1 ts Vanilla Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes. mom's recipe, similar to a recipe her Aunt Truie served ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Plum Torte Categories: Pies, Plums, Desserts Servings: 8 1 c Sugar 1 pn Salt 1/2 c Butter 2 Eggs 1 c Flour; sifted 12 Plums; halved (24 halves) p 1 ts Baking powder Sugar, lemon juice, cinnamon Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum halves face down in batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle on cinnamon. Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and cool, refrigerate or freeze if desired. Or cool to lukewarm and serve with vanilla ixe cream or whipped cream. To serve frozen tortes, defrost and reheat briefly at 300F. from Marion Burrows' De Gustibus ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Raspberry Tart Categories: Pies and ta Servings: 1 1 c Flour; all purpose 1 tb Lemon juice 1 tb Sugar; granulated 3 tb Cornstarch 6 tb Butter; cold 3/4 c Sugar; granulated 1 Egg yolk 1 c Raspberries; fresh Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stained Glass Candies Categories: Candies Servings: 1 4 oz Chocolate; semisweet (4 squ 3 c Marshmallows; coloured mini 1 c Sugar; icing 1/2 c Walnuts 1 Egg; beaten 2 ts Butter Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form into rolls, wrap in wax paper and refrigerate. When cool, slice into round candies. one of mom's Christmas recipes, originally from a neighbour ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tollhouse Squares Categories: Cookies Servings: 16 1/2 c Butter- soft 1 c Flour; all purpose 6 tb Sugar; granulated 2 tb Flour; all purpose 6 tb Brown sugar 1/2 ts Baking powder 1/2 ts Vanilla extract 1/2 ts Salt 1/2 c Water 1/2 c Nuts; chopped 1 Egg 1 c Chocolate chips; semisweet Fat grams per serving: Approx. Cook Time: :20 Preheat oven to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts. Spread batter in 8" square pan. Sprinkle with chocolate. Bake in 375F oven for 1 minute. Remove pan. Run knife through top for marbled effect, bake for 15 to 20 minutes or till cake tested inserted inside comes out clean. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Corn Muffins Categories: Breads Servings: 1 3 tb Unbleached Flour 3 tb Yellow Cornmeal 1 tb Sugar 3/4 ts Baking Powder 1/8 ts Salt 1 Large Beaten Egg Yolk 2 tb Milk 2 ts Cooking Oil Yellow Corn Meal In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Stir together beaten egg yolk, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Mix Categories: Master mix Servings: 1 8 1/2 c Unbleached All-purpose Flour 3 tb Baking Powder 1 tb Salt 2 ts Cream Of Tartar 1 ts Baking Soda 1 1/2 c Instant Non Fat Dry Milk 2 1/4 c Vegetable Shortening In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. VARIATION: Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Roll Mix Categories: Master mix Servings: 1 5 lb Unbleached All Purpose Flour 1 1/4 c Sugar 4 ts Salt 1 c Instant Non Fat Dry Milk Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cornmeal Mix Categories: Master mix Servings: 1 4 c Unbleached All-purpose Flour 1 tb Salt 3/4 c Sugar 1/4 c Baking Powder 1 c Vegetable Shortening 4 1/2 c Cornmeal In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Muffin Mix Categories: Master mix Servings: 1 8 c Unbleached All-purpose Flour 2/3 c Sugar 1/3 c Baking Powder 1 tb Salt 1 c Vegetable Shortening In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Lable as MUFFIN MIX and stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oatmeal Mix Categories: Master mix Servings: 1 3 c Unbleached Flour 3 1/2 ts Baking Powder 1 1/2 ts Salt 1/2 c Granulated Sugar 1 c Brown Sugar 1 1/2 c Vegetable Shortening 3 c Rolled Oats In a large bowl, sift together flour, baking powder, salt and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in large airtight container. Label as OATMEAL MIX and stor in a cool, dry place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pancake Mix Categories: Master mix Servings: 1 10 c Unbleached All-purpose Flour 2 1/2 c Instant Non Fat Dry Milk 1/2 c Sugar 1/4 c Baking Powder 2 tb Salt Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Wheat Mix Categories: Master mix Servings: 1 6 c Whole-wheat Flour 3 c Unbleached All-purpose Flour 1 1/2 c Instant Non Fat Dry Milk 1 tb Salt 1 c Sugar 1/2 c Wheat Germ 1/4 c Baking Powder 2 c Vegetable Shortening In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label as WHEAT MIX and store in cool, dry, place. Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Braised Beef Cube Mix Categories: Master mix Servings: 1 5 lb Stew Meat * 1 pk (1 3/8 oz) Onion Soup Mix 2 Med. Bay Leaves 2 cn Cream Of Mushroom Soup ** 1 cn Golden Mushroom Soup ** 1 cn Cream Of Celery Soup ** 1 qt Water * Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ready Hamburger Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 1 Large Onion, Chopped 2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1/4 ts Garlic Salt Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Meat Sauce Mix Categories: Master mix Servings: 1 1/4 c Vegetable Shortening 4 Med. Onions, Sliced 3 Cloves Garlic, Fine Minced 2 c Celery, Finely Chopped 2 Carrots, Finely Chopped(opt) 5 lb Lean Ground Beef 5 ts Salt 1/2 ts Pepper 3 tb Worcestershire Sauce 14 oz (1 btl) Ketchup 14 oz (1 btl) "Hot" Ketchup Melt shortening in a large skillet over medium heat. Add onions, garlic, celery, and carrots, if desired. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, worcestershire sauce, ketchup and "hot" ketchup. Cover and simmer 20 minutes. Drain excess fat. Cool and put into five 1-pint containers leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air spaces. Seal and label containters MEAT SAUCE MIX and freeze. Use within 3 months. Makes about 5-pints of MEAT SAUCE MIX. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Meatball Mix Categories: Master mix Servings: 1 4 lb Lean Ground Beef 4 Large Eggs, Slightly Beaten 2 c Dry Bread Crumbs 1/2 c Onion, Finely Chopped 1 tb Salt 2 tb Cornstarch 1/4 ts Pepper 2 ts Worcestershire Sauce Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients in a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes until browned. Remove immediately and drain on paper towels. When cooled put about 30 meatballs each into five 1-quart containers leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 montshs. Makes about 144 meatballs. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mexican Meat Mix Categories: Master mix Servings: 1 5 lb Beef Roast * 3 tb Vegetable Shortening 3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis 2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder 4 tb Flour 4 ts Salt 1 ts Ground Cumin Juices From Beef Roast Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Cooking Sauce Mix Categories: Master mix Servings: 1 2 cn (14 1/2 oz) Stewed Tomatoes 4 cn (8 oz) Tomato Sauce 2 c Water 2 cn (6 oz) Tomato Paste 2 tb Instan Minced Onion 2 tb Parsley Flakes 3 ts Salt 2 tb Cornstarch 4 ts Green Pepper Flakes 1 ts Instant Minced Garlic 3 ts Sugar 1 1/2 ts Italian Seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Meat Sauce Mix Categories: Master mix Servings: 1 1 lb Mild Italian Sausage 2 lb Lean Ground Beef 4 ts Salt 1/4 ts Pepper 1/2 ts Instant Minced Garlic 1 Small onion, Peeled 1 Medium Carrot, Peeled Water 2 tb Sweet Basil Leaves 1/4 ts Chili Powder 1/4 ts Thyme 1 pk (10 oz) Frozen Cauliflower 1 pk (10 oz) Frozen Broccoli 1 cn (29 oz) Tomato Puree 1 cn (12 oz) Tomato Paste 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Mix Categories: Master mix Servings: 1 11 lb (4 Med) Cut Up Fryers 4 qt Cold Water 3 tb Parsley Flakes 4 Med Carrots, Peeled &Chopped 4 ts Salt 1/2 ts Pepper 2 ts Basil Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months. Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herbed Stuffing Mix Categories: Master mix Servings: 1 30 Slices Bread 1/3 c Cooking Oil 3 tb Instant Minced Onion 3 tb Parsley Flakes 2 ts Garlic Salt 3/4 ts Ground Sage 1/2 ts Seasoned Pepper Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 12 cups of Mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Garden Vegetable Mix Categories: Master mix Servings: 1 6 c Water 1/4 ts Garlic Powder 1 tb Salt 1 1/2 ts Dried Basil 1 Med Head Cabbage, Shredded 1 lb Fresh Green Beans 3 c Chopped Celery 2 c Chopped Carrots 1 pk (10 oz) Frozen Corn 1 pk (10 oz) Frozen Peas Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Sauce Mix Categories: Master mix, Sauces Servings: 1 2 c Instant Nonfat Dry Milk OR 1 1/2 c Regular Non Fat Dry Milk 1 c Unbleached Flour 2 ts Salt 1 c Butter or Margarine In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix. TO MAKE BASIC WHITE SAUCE: Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce. VARIATIONS: Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Basic Cake Mix Categories: Master mix Servings: 1 8 c Cake Flour 6 c Sugar 1/4 c Baking Powder 1 1/2 ts Salt 2 1/2 c Vegetable Shortening In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks. Makes about 16 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Gingerbread Mix Categories: Master mix Servings: 1 8 c Unbleached Flour 2 c Sugar 1/4 c Baking Powder 1 tb Salt 1 ts Baking Soda 1 ts Cloves 1 tb Ginger 1 tb Cinnamon 2 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Basic Cookie Mix Categories: Master mix Servings: 1 8 c Unbleached Flour 2 1/2 c Granulated Sugar 2 c Brown Sugar, Firmly Packed 4 ts Salt 1 1/2 ts Baking Soda 3 c Vegetable Shortening Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oatmeal Cookie Mix Categories: Master mix Servings: 1 4 c Unbleached Flour 4 c Whole Wheat Flour 4 ts Salt 2 ts Baking Powder 2 ts Baking Soda 6 c Brown Sugar, Firmly Packed 3 c Vegetable Shortening 8 c Quick Rolled Oats Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Granola Mix Categories: Master mix Servings: 1 10 c Old Fashioned Rolled Oats 1 c Wheat Germ 1/2 lb Shredded Coconut 2 c Shelled Raw Sunflower Seeds 1 c Sesame Seeds 3 c Chopped Nuts 1 1/2 c Brown Sugar, Firmly Packed 1 1/2 c Water 1 1/2 c Vegetable Oil 1/2 c Honey 1/2 c Molasses 1 1/2 ts Salt 2 ts Cinnamon 3 ts Vanilla Raisins Or Other Dried Fruit Preheat oven to 300 degrees F. (150 degrees F.). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well. In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months. Makes about 20 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brownie Mix Categories: Master mix Servings: 1 6 c Unbleached Flour 4 ts Baking Powder 4 ts Salt 8 c Sugar 1 cn (8 oz) Unsweetened Cocoa 2 c Vegetable Shortening Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon Pie-filling Mix Categories: Master mix Servings: 1 2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch 1 1/4 c Sugar Or To Taste 1 ts Salt Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pudding & Pie Mix Categories: Master mix Servings: 1 5 1/2 c Sugar 2 3/4 c Unbleached Flour 1 ts Salt 1 1/2 c Instant Nonfat Dry Milk Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 9 Cups of mix. VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch for flour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cookie Crumb Crust Mix Categories: Master mix Servings: 1 6 c Unbleached Flour 1 1/2 c Chopped Nuts 1 1/2 c Brown Sugar, Firmly Packed 1 lb Butter or Margarine,Softened Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks. Makes about 10 1/2 cups of mix. COOKIE CRUMB CRUST: 2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Flaky Pie Crust Mix Categories: Master mix Servings: 1 12 1/2 c Unbleached Flour 2 tb Salt 5 c Vegetable Shortening ------------------------------FLAKY PIE CRUST------------------------------ 2 1/2 c Flaky Pie Crust Mix 1/4 c ICE Water 1 Large Egg, Beaten 1 tb White Vinegar Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. FLAKY PIE CRUST: Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Moist Pie Crust Mix Categories: Master mix Servings: 1 5 lb Unbleached Flour 2 tb Salt 3 lb (1 Can) Veg. Shortening 3 c Cold Water 1/4 c Unbleached Flour Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie crusts. MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C.) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Russian Refresher Mix Categories: Master mix Servings: 1 2 c Orange Drink Mix Powder 1 pk (3 oz) Lemonade Mix * 1 1/3 c Sugar 1 ts Cinnamon 1/2 ts Ground Cloves * Lemonade Mix should be presweetened powder mix. Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher Mix and store in a cool, dry place. Use within 6 months. Makes about 3 1/2 Cups of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Orange Float Mix Categories: Master mix Servings: 1 4 c Instant Nonfat Dry Milk 2 c Powdered Orange Drink Mix 1 c Sugar Combine all ingedients in a large bowl and blend well. Put in a large airtight container and lable as Orange Float Mix. Store in a cool, dry place and use withing 6 months. Makes about 7 cups mix. ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fruit Slush Mix Categories: Master mix Servings: 1 4 c Sugar 4 c Water 1 cn Frozen Orange Juice * 1/2 c Lemon Juice 1 cn (46 oz) Pinapple Juice * The can of Orange Juice should be the 6 oz size of the concentrate. Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pinapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes. VARIATION: Add 5 to 6 mashed bananas to mixture before freezing. FRUIT SLUSH: Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve. Makes 1 serving ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Freddi's Fruit Cocktail Mix Categories: Master mix Servings: 1 4 c Sugar 2 qt Water 1 cn Frozen Orange Juice * 1 cn Frozen Lemonade * 1 Watermelon, Cut Into Balls 2 Canateloupes,Cut into Chunks 2 Crenshaw Melons, Chunked 3 lb Green Grapes 3 lb Peaches, Cut into Chunks 1 lb Blueberries, Fresh Or Frozen * Both cans of frozen drink should be 6 oz concentrates. In a large saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen Orange and lemonade concentrates. In a large bowl combine all of the fruits. Mix until well distributed. Put mixted fruit in twelve 1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and use within 6 to 8 months. Makes about 12 pints of mix. Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken-Flavored Rice Mix Categories: Master mix Servings: 1 4 c Uncooked Long Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix. CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dill-Lemon Rice Mix Categories: Master mix Servings: 1 4 c Long Grain Rice, Uncooked 5 ts Dried Grated Lemon Peel 4 ts Dill Weed Or Dill Seed 2 ts Salt 8 ts Instant Chicken Bouillon Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Onion-Flavored Rice Mix Categories: Master mix Servings: 1 4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix 1 tb Parsley Flakes 1 ts Salt Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mexican Rice Mix Categories: Master mix Servings: 1 4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes 4 ts Salt 5 ts Parsley Flakes 1 ts Dried Basil Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetarian Rice Mix Categories: Master mix Servings: 1 4 c Raw Long-grained Rice 3 tb Instant Vegetarian Bouillon 2 ts Salt 4 ts Celery Flakes 4 ts Onion Flakes 4 ts Green Pepper Flakes 4 ts Red Pepper Flakes Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Caesar Salad Dressing Mix Categories: Master mix Servings: 1 1 1/2 ts Grated Lemon Peel 1 ts Oregano 1/8 ts Instant Minced Garlic 2 tb Graded Parmesan Cheese 1/2 ts Pepper Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: French Dressing Mix Categories: Master mix Servings: 1 1/4 c Sugar 1 1/2 ts Paprika 1 ts Dry Mustard 1 1/2 ts Salt 1/8 ts Onion Powder Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as French Dressing Mix. Stor in a cool, dry place and use within 6 months. Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing. VARIATION: Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 T celery seed for paprika. French Dressing: Combine 1 pkt of mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill before serving. Makes about 1 1/4 cups of French Dressing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Super Salad Seasoning Mix Categories: Master mix Servings: 1 2 c Grated Parmesan Cheese 2 ts Salt 1/2 c Sesame Seed 1/2 ts Garlic Salt 1 tb Instant Minced Onion 2 tb Parsley Flakes 1/2 ts Dried Dill Seed 2 tb Poppy Seeds 3 tb Celery Seeds 2 ts Paprika 1/2 ts Freshly Ground Pepper Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Sesoning Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 3 cups of mix. Use Super Salad Sesoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sweet Salad Dressing Mix Categories: Master mix Servings: 1 1/3 c Sugar 1 ts Instant Minced Onion 1 ts Salt 1 ts Dry Mustard 1 ts Paprika 1 ts Celery Seed Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months. Makes about 1/2 cup of mix. Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4 cups of dressing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Home Style Dressing Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 1/2 ts Salt 1/8 ts Garlic Powder 1 tb Parsley Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Home Style Dressing Mix. Store in a cool dry place and use within 6 months. Makes enough mix for 2 cups Home Style Dressing. (2 T) Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk in a glass jar and blend well. Chill before serving. Makes about 2 cups of dressing. VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Low Calorie Dressing Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 2 ts Parsley Flakes 1/4 ts Instant Horseradish 2 ts Green Pepper Flakes Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing. Low-Calorie Dressing: Combine mix, 3/4 cup tomato juice and 2 T lemon juice in a glass jar and blend well. Chill before serving. Makes about 3/4 cup of dressing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Coating Mix Categories: Master mix Servings: 1 2 tb Parsley Flakes 1 tb Ground Oregano 1 tb Ground Marjoram 1 tb Ground Thyme 2 ts Ground Rosemary 1 ts Garlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ground Ginger 1 ts Pepper 1 ts Ground Sage 1 tb Paprika Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender. VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil. Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Seafood Coating Mix Categories: Master mix Servings: 1 2 tb Parsley Flakes 1 tb Dried Grated Lemon Peel 1 tb Celery Seed 1 tb Savory Salt 1 tb Thyme 1 tb Marjoram 1 ts Onion Salt 1 Bay Leaf, Crushed Combine all ingredients in a small bowl and blend well. Put mixture in a small airtight container and label as Seafood Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/3 cup of mix. Breaded Seafood: Combine 1 T of mix and 1/2 cup Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any seafood with mixture. Pan fry in butter until golden brown. Or preheat oil in a deep fryer to 375 degrees F. (190 degrees C.) and fry 3 to 5 minutes until golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Seasoned Breadcrumb Mix Categories: Master mix Servings: 1 2 c Fine Dry Breadcrumbs (4 sl) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Seasoning Mix Categories: Master mix Servings: 1 1 tb Unbleached Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spaghetti Seasoning Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 tb Parsley Flakes 1 tb Cornstarch 2 ts Green Pepper Flakes 1 1/2 ts Salt 1/4 ts Instant Minced Garlic 1 ts Sugar 3/4 ts Italian Sesonings * If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sloppy Joe Seasoning Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 ts Green Pepper Flakes 1 ts Salt 1 ts Cornstarch 1/2 ts Instant Minced Garlic 1/4 ts Dry Mustard 1/4 ts Celery Seed 1/4 ts Chili Powder Combine all ingredinets in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excesss grease. Add sesoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Taco Seasoning Mix Categories: Master mix Servings: 1 2 ts Instant Minced Onion 1 ts Salt 1 ts Chili Powder 1/2 ts Cornstarch 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/4 ts Dried Oregano 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bacon-Flavored Dip Mix Categories: Master mix Servings: 1 2 tb Instant Bacon Bits 1 tb Instant Minced Onion 1 ts Instant Beef Bouillon 1/8 ts Minced Garlic Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sesame-Cheese Dip Mix Categories: Master mix Servings: 1 1 tb Grated Parmesan Cheese 2 ts Toasted Sesame Seeds 1/2 ts Salt 1/2 ts Celery Seed Dash Pepper 1/8 ts Garlic Powder Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months. Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup yogurt for sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Onion-Cheese Dip Mix Categories: Master mix Servings: 1 1 tb Instant Minced Onion 1 tb Grated Parmesan Cheese 1/2 ts Instant Beef Bouillon 1/4 ts Garlic Salt Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months. Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix. Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetable Dip Mix Categories: Master mix Servings: 1 1 tb Dried Chives 1/2 ts Dill Weed 1 ts Garlic Salt 1/2 ts Paprika Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving. Makes about 2 cups of dip. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hearty Soup Mix Categories: Master mix Servings: 1 1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley 1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils 1 1/2 c Brown Rice 4 c Dry Minced Onion Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using. Makes about 12 1/2 cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked. Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crumb Topping Mix Categories: Master mix Servings: 1 1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour 2 ts Cinnamon Or To Taste 1/2 ts Nutmeg 3/4 c Butter or Margarine In a medium bowl, combine brown sugar, flour and spices. Blend well. With a pastry blender cut in butter or margarine until mixture is very fine. Put in a 1-quart airtight container and label as Crumb Topping Mix. Store in the refregator and use within 1 to 2 months. Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and fruit cups. -----