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---------- Recipe via Meal-Master (tm) v7.04 Title: HONEY-APPLE PANCAKES Categories: Breads, Breakfast Servings: 4 1 1/4 c All-purpose flour 1 Egg 2 ts Baking powder 3/4 c Apple juice 1/4 ts Salt 2 tb Honey 1/4 ts Apple pie spice 1 tb Cooking oil 1/8 ts Baking soda In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes. Recipe: Associated Press ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PARCHMENT-WRAPPED CHICKEN Categories: Chinese, Chicken, Appetizers Servings: 12 4 Scallions, green tops only 1 ts Sugar 2 Whole chicken beast 2 ts Oil 1 ts Ginger juice (see below) 24 Squares (6-in) parchment 2 ts Dry sherry or (see NOTE) Shaoshing wine 2 c Oil, for deep-frying 2 ts Light soy sauce Hoisin sauce, for dipping 1 ts Salt Shred the scallions lengthwise and then cut into 1-1/2 inch lengths. Cut the chicken breasts into strips 1/4 inch wide by 1-1/2 inches in length. Squeeze enough fresh ginger in a garlic press to render 1 teaspoon of ginger juice. In a bowl, combine the ginger juice with the sherry/wine, scallion strips, soy sauce, salt and sugar, to make a marinade for the chicken strips. Let the chicken marinate for at least 10 minutes. Place a square of parchment in front of you, with a corner toward you. Rub a bit of oil o the center of the paper. Place a little of the chicken and a bit of the scallion on the paper horizontally, well below the center of the angled square. Fold the lower corner up to cover the meat, then fold the left corner over to the right and the right corner over to left, to make a small envelope. Fold the top corner down and tuck it in securely. Repeat the process for the other 23 pieces of paper, using the rest of the chicken and scallions. In wok or deep fryer, heat the oil to 375 degrees F. Deep fry the envelopes in the hot oil for 1 minute on each side. Remove with a slotted spoon or a strainer, and drain on paper towels. Serve with hoisin sauce. NOTE: Deep-frying foods in a wrapping of paper is a Chinese trick. The paper acts like a batter coating, to protect and insulate the ingredient against the hot oil. Use cooking parchment or rice paper; other suitable papers are available in cooking-supply houses. The paper must be porous; never use aluminum foil or plastic cling wrap. -- Verdi Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Polish Reuben Casserole Categories: Polish, Pasta, Pork Servings: 8 2 cn (10 3/4 oz each) condensed Medium-width noodles Cream of mushroom soup 1 1/2 lb Polish sausage, fully 1 1/3 c Milk Cooked, cut into 1/2 inch 1/2 c Chopped onion Pieces 1 tb Prepared mustard 2 c (8 oz) shredded Swiss 2 cn (16 oz each) sauerkraut, Cheese Rinsed and drained 3/4 c Whole wheat bread crumbs 1 pk (8 oz) uncooked 2 tb Butter, melted Another good pasta recipe. Try it with real fresh kielbasa (but make sure you cook it completely first). Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired. Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Danish Hash with Fried Eggs (Biksemad) Categories: Breakfast, Beef, Eggs Servings: 4 1/2 c Butter or margarine 1 ts Worcestershire (1/4 lb.) 1/2 ts Salt 2 Large onions, finely 1/8 ts Pepper Chopped 4 Eggs 2 c Peeled cooked potatoes, Butter lettuuce and cherry Cut in 1/2 inch cubes Tomatoes for garnish 3 c Cooked lean beef, cut in Coarse (kosher-style) salt 1/2 inch cubes (optional) 1/4 c Regular strength beef broth In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CRISP PASTA AND GOAT CHEESE SALAD Categories: Salads Servings: 4 12 Wonton skins 1 ts Garlic, chopped Corn oil, for frying 1 ts Shallots, chopped 4 oz Goat cheese Black pepper, freshly 1 oz Cream cheese Ground 1 oz (about 2 Tbsps) sour cream 4 Hearts of palm, cut into 1 tb Chives, chopped 1/4-in slices 1 tb Fresh parsley 16 Cherry tomatoes or yellow 1/2 ts Fresh thyme leaves Teardrop tomatoes -------------------------------SALAD DRESSING------------------------------- 2 tb Dijon mustard 1/3 ts White pepper 1/2 ts Garlic, chopped 1 tb Red wine vinegar 1 ts Salt 5 tb Olive oil, extra virgin ---------------------------------SALAD MIX--------------------------------- 1 Head Boston lettuce 1 Belgian endive 1 1/4 Head red tip lettuce 1/2 Head radicchio In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: POT AU FEU OF SALMON Categories: Fish Servings: 2 2 6 oz salmon fillets, 1 sm Turnip, julienned Skinned 2 Sprigs fresh parsley, 1 qt Chicken stock Chopped rock or coarse 1 Rib celery, sliced (kosher) salt imported 1 md Carrot, peeled and Cornichon pickles Julienned Horseradish sauce 1 md Leek, julienned -----------------------------HORSERADISH SAUCE----------------------------- 1 tb Butter 1 tb Heavy (whipping) cream 1 tb Flour 2 tb Prepared horseradish 1 c Chicken stock Salt, to taste In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart.) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RED SOAKED FRESH FRUIT CAKE Categories: Cakes, Desserts Servings: 8 1 Sponge cake 1 oz Kirsch (clear cherry 1 1/2 c Blackberries Brandy) 1 1/2 c Strawberries Strawberry Sauce 1 c Red or black currants, Heavy (whipping) cream, Stemmed Whipped fresh mint leaves, 1 1/2 c Red cherries, pitted For garnish ------------------------------STRAWBERRY SAUCE------------------------------ 1 pt Ripe strawberries, cleaned 6 oz Mineral water And hulled 1 tb Sugar In a large bowl, mix all the fruits and partially crush the fruit with the back of a spoon to release some of the juices. Sprinkle with kirsch. Cover and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold with plastic wrap. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold. Fill the cake-lined mold with the refrigerated fruits and cover with more slices of cake. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate. Decorate with the whipped cream, strawberry sauce, and mint leaves. TO PREPARE THE STRAWBERRY SAUCE: In a blender, process the berries with the mineral water until puree. Refrigerate. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kahlua Chocolate Cake Categories: Cakes, Desserts Servings: 2 3 Egg whites 1/2 c Shortening 3 Egg yokes 1/2 c Unsweetened cocoa 1/4 c Strong cold coffee 1 c Light brown sugar 1/4 c Granulated sugar 5 1/2 ts Baking soda 5 1/4 c Flour Kahlua Frosting 3/4 c Kahlua ------------------------------KAHLUA FROSTING------------------------------ 1 lb Box sifted powdered sugar 3 tb Hot coffee 6 tb Butter 3 tb Kahlua 3 tb Unsweetened cocoa Grease and flour two 9inch cake pans, set aside. Preheat oven to 350*F. Beat egg whites untill soft peaks form. Gradually add granulated sugar,beat until soft peaks form,set aside. Cream shortning and brow sugar until fluffy. One at a time add egg yolks,beating well after each. Sift flour,cocoa,and baking soda together. Add to creamed mixture alternately with coffee and Kahlua, beating well with each addition. Fold egg whites into batter. Pour into pans. Bake 30 to 35 minutes until done. Cool 10 minutes. Turn on wire racks. Cool completly. Frost. Kahlua Frosting In bowl, cream butter.Add powdered sugar and cocoa, beat continually while adding Kahlua. Still beating, add hot coffee to a thick and smooth consistancy. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SURPRISE COCONUT CREAM PIE Categories: Pies Servings: 6 2 1/2 c Water 1 6 oz chocolate-graham 1/2 c Grits, regular Cracker crust, prepared 1 c Sugar Whipping cream, whipped 2 tb Butter or margarine And sweetened (for garnish) 2 lg Eggs, beaten Maraschino cherries (for 1/2 c Coconut, flaked Garnish) 1/2 c Sour cream In a medium saucepan, bring the water to a boil; stir in the grits. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, and stir in the sugar and butter/margarine. Gradually add to the bowl containing the beaten eggs, about 1/4th of the hot mixture; add the egg mixture to the remaining hot mixture, stirring constantly. Cook over low heat until the mixture thickens and reaches 160 degree F (about 8 minutes). Remove from heat, and stir in the flaked coconut and sour cream. Spoon mixture into the prepared pie crust; cover and chill. Garnish, if desired. Makes one 9-inch pie. Recipe: Rachel Major of Prosperity, South Carolina ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EGG PANCAKE ROLLS WITH PORK FILLING Categories: Appetizers, Pork Servings: 8 4 Eggs Carrots, finely chopped 1 tb Dry sherry (for garnish) ----------------------------------FILLING---------------------------------- 1 c (about 1/2 lb) ground pork, 2 ts Cornstarch, dissolved in Uncooked 2 tb Water, cold 2 md Fresh mushrooms, 1/2 tb Dark soy sauce Chopped fine 1 tb Dry sherry 2 Scallions, chopped fine 1 ts Salt (white parts separate from 1 tb Peanut oil The green) -----------------------------------SAUCE----------------------------------- 2 tb Oyster sauce Dash hot chili oil or 1 tb Light soy sauce Tabasco 1 tb Plum sauce Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRITS FIESTA PIE Categories: Mexican, Pies Servings: 6 1 1/2 c Water 1 c (4 ozs) Monterey jack 1/4 ts Garlic powder Cheese, shredded and 1/2 c Quick-cooking grits Divided 1/4 c All-purpose flour 1/3 c Fresh tomatoes, chopped 1/2 c (2 ozs) cheddar cheese, 1/4 c Ripe black olive, sliced Shredded 3 tb Green bell pepper, cored, 1 lg Egg, lightly beaten Seeded, and finely chopped 3/4 lb Ground beef 2 lg Eggs, lightly beaten 1 pk (1.75 oz) taco 2 tb Milk Seasoning mix In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings. Recipe: Joy Gillespie of Neeses, South Carolina ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TEA EGGS Categories: Appetizers Servings: 8 1 Piece tangerine peel By 2 tablespoons) Water 1 Whole star anise 4 Eggs 1 tb Salt 3 tb Tea, preferably black (or 1/4 c Soy sauce If using another tea, such 1 Stick cinnamon * As jasmine or lychee, Plum sauce, for dipping Increase soy sauce quantity * or you may substitute 1/4 teaspoon ground cinnamon. In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a pan place the eggs and cover them with cold water. Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with the back of a spoon to crack the shell thoroughly, but carefully keeping the shell on and intact. Bring the water in the pan back to a boil again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an hour, turning the eggs often to ensure even coloring. Remove the pan from the heat and let stand for an hour. Remove the eggs, cool them, and then remove the shells. Serve the eggs cut into halves or quarters, with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the day before. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken & Dumplins Categories: Chicken Servings: 6 1 Whole Chicken 3/4 c Milk 2 cn Cream of Chicken soup 1 tb Lemon Pepper ---------------------------------DUMPLINGS--------------------------------- 2 c Bisquick 2/3 c Milk Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, use it. I use this one for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that. It's to taste. I don't use much salt as the soup has plenty. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nam Prik Kaeng Matsaman (Massaman Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 3 Dried chilies 1 tb Coriander seeds 3 tb Chopped shallots 1 ts Cumin seeds 2 tb Chopped garlic 5 Peppercorns 1 ts Chopped galangal 1 ts Shrimp paste 1 1/4 tb Chopped lemon grass 1 ts Salt 2 Cloves Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nam Phrik Kaeng Ka-ri (Yellow Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 3 Dried chilies 1 ts Cumin seeds 3 tb Chopped shallots 1 tb Chopped lemon grass 1 tb Chopped garlic 1 ts Shrimp paste 1 ts Chopped ginger 1 ts Salt 1 tb Coriander seeds 2 ts Curry powder Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 5 Dried chilies 1 ts Chopped kaffir lime rind 3 tb Chopped shallots 1 ts Chopped coriander root 2 tb Chopped garlic 2 ts Salt 1 ts Chopped galangal 1 ts Shrimp paste 1 tb Chopped lemon grass Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: THAI Green Curry Paste Categories: Thai, Curry, Spices Servings: 1 15 Green hot chilies 1 ts Chopped coriander root 3 tb Chopped shallots 5 Peppercorns 1 tb Chopped garlic 1 tb Coriander seeds 1 ts Chopped galangal 1 ts Cumin seeds 1 tb Chopped lemon grass 1 ts Salt 1/2 ts Chopped kaffir lime rind 1 ts Shrimp paste In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nam Phrik Kaeng Som (Sour Soup Curry Paste) ETT Categories: Thai, Soups, Curry, Spices Servings: 1 7 Dried chilies 2 tb Chopped krachai 3 tb Chopped shallots 1 tb Shrimp paste 1 tb Chopped garlic 1 ts Salt Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes.) Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT Categories: Thai, Curry, Spices Servings: 1 13 Small dried chilies 1 tb Chopped coriander root 2 tb Chopped shallots 20 Peppercorns 4 tb Chopped garlic 1 ts Shrimp paste 1 tb Chopped galangal 1 tb Coriander seed 2 tb Chopped lemon grass 1 ts Cumin seed 2 ts Chopped kaffir lime rind Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI) Categories: Thai, Chicken Servings: 6 1 1/2 c Unsweetened coconut milk 1 sm Bunch mint leaves, chopped 1 1/2 tb Green curry paste (about 1/4 cup) or Oriental 2 1/2 lb Boneless chicken sliced Basil leaves Into 1-inch strips 2 Fresh green chili peppers, 1 c Sliced bamboo shoots Seeded & thinly sliced on 1/4 c Fish sauce The diagonal. 1 tb Sugar In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's Thai Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken-Filled Puffs Categories: Chicken, Breads Servings: 4 Mini Puffs 1/2 ts Instant minced onion 2 c Finely chopped cooked 2 ts Lemon juice Chicken or 3 cans 1 ts Ground ginger (6 3/4 oz ea.) chicken, 1/2 ts Salt Drained 1/4 ts Pepper 1/3 c Mayonnaise or salad 2 Stalks celery, finely Dressing Chopped (about 1/2 c.) 1 tb Finely chopped onion OR ---------------------------------MINI-PUFFS--------------------------------- 1 c Water 1 c All-purpose flour 1/2 c Margarine or butter 4 Eggs Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400°. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Manhattan Clam Chowder Categories: Soups, Shellfish Servings: 8 1/4 c Finely cut-up lean salt 1 c Water Pork or bacon, or margarine 1/3 c Chopped celery Or butter 1 cn (16 oz.) whole tomatoes 1 sm Onion, finely chopped 2 ts Snipped parsley (about 1/4 c.) 1 ts Salt 2 cn (8 oz. ea) minced or 1/4 ts Dried thyme leaves Whole clams* 1/8 ts Pepper 2 c Finely chopped potatoes Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, potatoes, water and celery to pork and onion. Cook until potatoes are tender, about 10 minutes. Add clams, tomatoes (with liquid) and the remaining ingredients. Heat to boiling, stirring occasionally. Serve with assorted crackers if desired. *1 pint shucked fresh clams with liquid can be substituted for the canned clams. Chop clams and add with the potatoes. Variation--- *Vegetable-Clam Chowder* Add 2 T. finely chopped green pepper with the onion. Add 1 small carrot, finely chopped (about 1/4 c.) and 1/2 c. green peas with the potatoes. Add broken soda crackers and 1 T. margarine or butter just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: KENTUCKY TURKEY AND BACON BROCHETTES Categories: Poultry, Marinade Servings: 4 2 Skinless, boneless Turkey 1 Kentucky Marinade Thighs 8 Strips thinly sliced Bacon 1/2 ts Salt -----------------------------KENTUCKY MARINADE----------------------------- 1 bn Scallions 1/4 c (packed) Brown Sugar 1/3 c Dijon Mustard 1/4 c Flavorless cooking Oil 1/4 c Kentucky Burbon Whiskey 1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal pieces and season with salt. Place in bowl with marinade and toss well. Cover and marinate 2 hours at room temperature, or as long as 48 hours refrigerated. 2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on a clean work surface. Lift turkey from mariande and place 1 piece on each bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of 4 oiled metal skewers, taking care that the bacon is secured. 3) Place brochettes on an oiled grill set about 6 inches from coals. Grill brochettes, turnming an moving occasionally and basting with reserved mariande, until bacon is well browned and turkey is cooked through, about 10 minutes. *KENTUCKY MARINADE* Process all ingredients in a blender of food processor until thoroughly combined. Mariande can be stored in a covered jar in refrigerator for 3 days. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: KOREAN MARINADE Categories: Oriental, Barbeque, Marinades Servings: 3 2 tb Sesame oil ds Pepper 6 tb Soy sauce 2 tb Toasted sesame seeds* 1 Green onion, chopped 1 tb Flour 1 cl Garlic, minced Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. Courtesy: Debbie Carlson - Cuisine ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Velvet Vegetable Soup Categories: Soups Servings: 6 1 Head broccoli 2 tb Olive oil 4 c Rough chopped * any 1 Stalk cellery, chopped Vegetables 1 Carrot, chopped 1 c Onions, chopped Salt, 1 lg Baking potato, scrubbed Pepper, And diced 1/2 ts Thyme, 3 c Packages Herb-Ox low Tarragon Salt chicken stock Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally. Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions. Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness. If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas. From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co., Inc, NY, 1984, p. 88. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BASIC SHRIMP STOCK Categories: Sauces, Shellfish Servings: 1 1 md Onion, peeled & quartered (heads, shells, etc) 1 lg Clove garlic, peeled and (of course, include similar Quartered "waste parts" from any 1 Rib celery Other seafood, if desired.) 2 lb Rinsed shrimp detritus Cover ingredients with 2 Quarts *cold* water in a large stock pot or saucepan. Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan. The pot may be left wholly or partially uncovered. Strain, cool and refrigerate until ready to use. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE Categories: Shellfish, Chinese, Appetizers Servings: 8 1 lb Shrimp 1 tb Vodka 2 Slices, thin ginger, fresh 3 tb Chicken broth 1 cl Garlic 1 tb Cornstarch 1 Stalk, good-sized celery, 1 ts Salt Very crisp and fresh 1 tb Cornstarch 1 ts Light soy sauce 2 c Oil, for deep-frying 1 tb Oyster sauce Lettuce leaves Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MYRA'S BEFORE-SHE-KEPT-KOSHER PATE Categories: Chicken, Appetizers Servings: 2 3/4 c Butter or margarine 2 tb Brandy 1 lb Chicken livers 1/4 ts Salt 1 md Onion, minced 1/8 ts Pepper Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MYRA'S JEWISH CHOPPED LIVER Categories: Chicken, Appetizers Servings: 3 1 lb Chicken livers Peeled 1/2 c Schmaltz or Nyafat 2 tb Brandy 1 lg Onion, coarsely chopped 1/2 ts Kosher salt 3 Eggs, hard boiled and Pepper to taste In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and saute onion until very brown. Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor. In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients. Pulse until everything is ground and mixed together. Put in bowl or crock and refrigerate. NOTE: Schmaltz is rendered chicken fat with onion, and is available in the kosher section of your market. Nyafat is a cholesterol-free, schmaltz-flavored vegetable shortening, also available in the kosher section. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Thousand-Year-Old Eggs Categories: Chinese, Eggs Servings: 12 2 c Very strong black tea From fireplace 1/3 c Salt 1 c Lime* 2 c Each ashes of pine wood, 12 Fresh duck eggs Ashes of charcoal and ashes These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets. Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mix- ture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. *Available in garden stores and nurseries. The description of the whites turning grayish isn't quite accurate from the ones I've seen. They're more a dark blackish amber color-- quite attractive actually. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Succulent Salmon (c) 1992 George Gilder Categories: Fish Servings: 2 10 oz Salmon fillet Broccoli, cut into florets (remove the skin) 1 tb Olive oil 2 md Red potatoes 1/4 ts Thyme 1 lg Onions, sliced 1/4 inch 1/2 ts Basil 8 Baby carrots or 8 carrot 1 pk Herb-ox low salt Sections, cut into 2" Chicken stock mix Pieces Salt, pepper,to taste 1/4 c Fresh orange juice This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vidalia Onion Pie Categories: Pies, Vegetables, Appetizers, Cheese/eggs Servings: 6 2 9" Pie shells, baked 6 Vidalia onions, large, 4 Eggs, beaten -sliced thinly 1 c Sour cream, (generous cup) 1/4 c Grated Parmesean cheese Salt & pepper to taste 4 Shakes of Tabasco sauce 1 Stick of butter 1/4 c Grated cheese for top Cook onions in butter until clear and soft (about 15 min.), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then lower temp. to 350 deg. for an additional 40 minutes until lightly browned on top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TOMATO SAUCE Categories: Sauces Servings: 1 1 lg Can tomatoes (cheapest is (optional - only if you Best here, since they're Like it) Soupy to start with) 1/4 c Best olive oil 2 Dead-ripe, peeled, fresh 8 oz Contadina tomato sauce Tomatoes (optional - if 6 oz Can Contadina tomato paste They're in season, else 1/2 ts Salt Don't bother) 1/4 ts Dried oregano 1 Onion, chopped Minced fresh basil, to 2 cl Garlic, minced Taste (hard to have too 1 sm Bell pepper, red or green Much basil) Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of tobasco will help (not enough to make it hot, just enough to give it a little sparkle). For all those people who THINK they can't make a pie crust, here is a quick, easy, and CHEAP pie crust recipe. I think the trick is the boiling water and fluffing the shortening with a fork so that it disperses evenly throughout the flour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Never-Fail Pie Crust Categories: Pies Servings: 1 1 c Crisco or other GOOD Pinch of salt Shortening 3 c Flour. 1/2 c Boiling water Mix shortening, salt and boiling water in a large bowl. Whip with a fork until fluffy. Add the flour all at once. Stir until it leaves the side of the bowl. Roll between two sheets of wax paper. Makes enough for a two-crust pie. If using for two one-crust pies, bake at 375 10-12 minutes or until light brown before adding filling. This also freezes well if made up ahead, if you like to have pie shells on hand for one-crust pies. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOPPING JOHN Categories: Side dish Servings: 10 4 Strips bacon 2 c Water 1/2 c Raw rice 2 c Fresh Blackeye Peas 1/4 c Onion Salt & Pepper to taste Dice bacon. Add onion and fry until bacon is crisp. Add peas and rice, then water. Cover and simmer over low heat for about 20 minutes or until rice is tender. ( I *ALWAYS* add a good sized shake or two of Louisiana Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings This is the basic recipe (from Southern Living) It can be adjusted in several ways: 1) substitute ham hocks for bacon by boiling them in the 2 C water until the meat comes off the bone. Fry onion in bacon grease until yellow. Or use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc 2) I prefer Purple-Hull Peas over the Black-eyes, But if you don't know the difference (or can't find them) it's not a big deal. It is important to use fresh peas, frozen if you have to...if you can only get canned or dried peas, nevermind and fix something else. 3) I discovered a secret to Southern style cooking: Cavender's Greek Seasoning. Put a little of it in everything, along with the Louisiana Hot Sauce makes everything taste better. This is what I would do for the greens as a regular family dinner. Later I'll get out the company recipe. BTW Southern Living is *the* Soutern magazine and has the best recipes for regional favorites. They also put out an annual cookbook which includes all the recipes for the year. If I keep osting them here y'all see that this book is a very worthwhile purchase. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA Categories: Sauces, Eggs Servings: 2 2/3 c Finely chopped seeded And minced. (wear rubber Tomato Gloves) 2 tb Finely chopped red onion 2 tb Minced fresh coriander 1 Pickled or fresh jalapeno (cilantro) Chili, or to taste, seeded 1 tb Fresh lime or lemon juice -----------------------------------OMELET----------------------------------- 4 lg Eggs 1 sm Avocado (preferably 2 tb Water California) peeled and 1 tb Unsalted butter Chopped in half-inch cubes. 3 Slices of lean bacon, 1/2 c Coarsely grated Monterey Cooked and crumbled Jack (about 2 oz) In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LA JOLLA SALAD Categories: Salads, Dressings Servings: 6 Mixed greens (Boston, bibb, 2 oz Lump crab meat Red tip, and romaine 2 lg Shrimp, grilled Lettuce Slices fresh papaya 2 Radicchio leaves, filled 1 Lime Dill Vinaigette With ---------------------------LIME DILL VINAIGRETTE--------------------------- 1/4 c Dijon mustard 1/4 ts Oregano leaves 1/2 c Red wine vinegar 1/2 ts Parsley leaves 1/8 c White wine vinegar 1/2 cl Garlic, crushed 1 Egg yolk 1/2 ts White pepper 3/4 c Salad oil 1/2 ts Seasoned salt 1 Lime's juice 1 ts Salt 3 oz Honey 1 tb Fresh dill weed, chopped 1/4 ts Tarragon leaves 1 Drop, small green food 1/4 ts Basil leaves, whole Coloring (optional) On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side. TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LINGUINI TOMATO Categories: Pasta Servings: 6 4 c Tomatoes, roasted and Set aside Blended 24 Roma tomatoes, grilled or 2 tb Garlic, roasted and Oven-roasted and sliced Chopped 6 Portobello mushrooms (or Salt, to taste Other large mushrooms) Pepper, to taste Grilled or sauteed and 6 Servings linguini, cooked, Sliced Rinsed in tap water, and 12 Fresh basil leaves TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: POST OAK DELIGHT Categories: Desserts Servings: 12 16 oz Chocolate wafers 1 qt Raspberry ice (sorbet) 10 tb Unsalted butter, melted Fudge Sauce (see below) 1 qt Frozen yogurt, vanilla Whipping cream, whipped -flavored (optional) --------------------------------FUDGE SAUCE-------------------------------- 1 c Sugar 4 tb Light corn syrup 1/2 c Unsweetened cocoa powder 4 tb (1/2 stk) butter 1/2 c Milk 2 ts Vanilla extract In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb mixture. Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and allow to cool. When the crust is cool, fill with the frozen yogurt. Sprinkle with half of the reserved crumb mixture. Dribble half the fudge sauce over the crumb layer, then place in the freezer so the yogurt won't melt. After 5 minutes, make a second layer with the raspberry ice. Sprinkle the remaining crumb mixture on top. Put in freezer immediantly. Serve with the remaining fudge sauce and whipped cream, if desired. TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHERRY MOLD Categories: Side dish, Desserts Servings: 4 1 18-ounce jar or can 1 c Cranberry juice Cherries Sugar to taste 1 Envelope gelatin To be served with cold chicken, turkey, or duck. Drain the cherries, add their juice to the cold cranberry juice and sprinkle the gelatin over. Heat until almost simmering. Remove from heat, stir in the gelatin until it is thoroughly dissolved, and then add sugar, if needed. Pour into a 4-cup mold and cool. Pit the cherries, if necessary. When the liquid is about the consistency of egg whites, spoon in the cherries and chill until set. Serve garnished with watercress and cream cheese balls. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHERRY SOUFFLÉ Categories: Desserts Servings: 6 3/4 c Cherry purée 1 Pinch of salt 1 tb Fresh lemon juice Sugar to taste 3 Egg whites Pit and purée enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required.) Preheat the oven to 375°F. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the cherry purée in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot purée until evenly blended. Spoon into the soufflé dish and bake for 20-25 minutes. Both of the above recipes from "The Fanny Farmer Cookbook", Alfred A. Knopf, Inc. (c) 1979. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: COLD CHERRY SOUP Categories: Soups Servings: 8 2 lb Pitted red cherries 2 c Water 1 Stick cinnamon 2 Cloves 2 Drops almond extract 1/4 ts Salt 2 c Red wine 1 tb Brandy 2 Egg yolks 1 ts Sugar In a pot combine the cherries, water, cinnamon, cloves, almond extract, and salt. Cook until cherries are soft (if fresh or frozen), or until heated through (if canned). Remove from heat. Gently mash cherries. Add wine, brandy, and sugar. Blend in egg yolks. Cook until slightly thickened. Chill. "The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yum Pra-Hmik (Thai Squid "Salad"). Categories: Appetizers, Shellfish, Thai Servings: 6 1 lb Fresh Squids. 1 tb Fresh Ginger Root, Julienne. 1 tb Lemongrass, Sliced Fine. 2 tb Onion, Chopped. 3 tb Lime or Lemon Juice. 3 tb Fish Sauce. 1 tb Scallions, Chopped. 1 tb Cilantro, Chopped. 1/2 c Mint Leaves. 10 Crushed Hot Chili Peppers. Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle. Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer. Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste). Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers. Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Devilled Crab in Cucumber Cups. Categories: Appetizers, Thai Servings: 6 3 c Cooked crab meat, flaked. 2 Hard boiled eggs, chopped. 1/4 c Lemon grass, sliced fine. 1/4 c Onion, chopped. 2 tb Nam-prik Pao. 2 tb Fish sauce. 3 tb Lime juice. 1 tb Sugar. 2 tb Scallions, chopped. 2 tb Corianders leaves, chopped. Cucumber. Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid. From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: NEW ENGLAND STYLE BAKED BEANS Categories: Side dish Servings: 8 1 1/2 lb Dry navy beans 1/2 c Maple syrup 1 lb Smoked ham or ham hocks * 1 ts Salt 1/2 c Onion, chopped 1 ts Dry mustard 1/2 c (packed) brown sugar * or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot. NOTE: If thicker beans are desired, uncover and turn to high for last hour. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRANDMA WEXLER'S BAKED BEANS Categories: Side dish Servings: 8 1/2 lb Bacon, diced 2 tb Prepared mustard 1 md Onion, minced 1 1/2 lb Navy beans, picked over, 1 ga Water Rinsed, and soaked 1/2 c Molasses Overnight in water to cover 1/2 c Brown sugar Salt and freshly ground 2 c Ketchup Pepper to taste Saute bacon in large pot until browned; add onion and cook until browned, about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a boil. Drain beans and add to pot; return to boiling, reduce heat to a slow simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary. Season with salt and pepper. Makes 20 servings. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bestever Pound Cake Categories: Cakes Servings: 8 1 c Butter 1/8 ts Salt 1/2 c Soft shortening 1 c Milk 3 c Sugar 1 ts Each vanilla and lemon 5 Eggs Extract (Mama always 3 c All-purpose flour (Mama Substituted almond Always used Gold Medal) For the lemon) 1 ts Baking powder Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: General Tso's Chicken Categories: Chinese, Chicken Servings: 6 4 lg Chicken legs including 1/2 tb Vegetable oil Thighs, boned, cut into 1/2 tb Cornstarch 1/2-inch pieces Vegetable oil 1 Egg, slightly beaten ----------------------------------SAUCE 1---------------------------------- 2 Green onions, trimmed to Ginger, peeled 4 inches Fresh pepper 1 1/2 tb Light soy sauce 3 tb Chicken bouillon 1 1/2 tb Mushroom soy sauce 1 ts Brown sugar 1 1/2 tb Rice wine or dry sherry 1 tb Cornstarch 2 1/2-inch thick pieces fresh ----------------------------------SAUCE 2---------------------------------- 1 ts Rice or cider vinegar Like hot food) 1/2 tb Chili paste (more, if you 1 ts Sesame oil (optional) In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250í oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400°), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350í) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Al's chocolate to the max. Categories: Desserts, Microwave Servings: 6 6 oz Package of semisweet 1 ts Almond extract Chocolate chips 1 tb Creme de cacao liqueur 1 Egg 1 c Whipping cream 1 ts Vanilla Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JUICY FLORIDA BARBECUE SAUCE Categories: Sauces, Barbeque Servings: 10 24 oz Bottle Ketchup 3/4 c Fl. Orange Juice 1 lb Dark Brown Sugar 3/4 c Pineapple Juice 1/2 tb Prepared Mustard 3/4 c Mango Juice 1 tb Black Pepper 4 tb Corn Starch 1/2 c Onion Juice Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist.... Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13.5 Gram Cholesterol, 0 Sodium, 152 milligrams As copied from the Orlando Sentinel: ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: POUND CAKE Categories: Cakes Servings: 8 1 lb Butter Generous pinch of salt 1 lb Sugar (approx. 2½ C) Juice and zest of 1 large 1 lb Eggs (approx. 10) Lemon (or 1 or 2 T lemon 1 lb Flour (approx. 3 C) Juice) Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake in well-greased angel-food cake tin for 90 minutes at 300° F. ICING Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream. Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House, 1969. PS: This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to overbake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a suface layer about ½" deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Pumpkin Ice Cream Categories: Desserts Servings: 6 1 qt Softened vanilla ice cream 1/2 c Pumpkin pie mix In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil well blended. Pour into ice cream maker. Freeze following manufacturer's instructions. Top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies. To make in home freezer, freeze mixture 2 hours. Beat with mixer or in food processor. Freeze an additional 2 hours or until firm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CURRY POWDER #3 Categories: Spices Servings: 1 3 tb Coriander seeds 8 Cloves 2 tb Cumin seeds 1 1/2 ts Ground ginger 2 tb Tumeric 1 1/2 ts Black peppercorns 1 tb Mustard seeds 1/4 ts Freshly grated nutmeg 2 1/2 ts Fennel seeds 1/4 ts Cayenne 8 Pods cardamon seeds In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EAST TEXAS CORN BREAD Categories: Breads Servings: 8 1 c Yellow corn meal 2 ts Baking powder 1/2 ts Baking soda 1 c Buttermilk 1/3 c Flour 1 ts Salt 1 Egg 4 tb Bacon drippings Preheat oven to 400 degrees F. Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added. In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximateLy 30 minutes. Recipe: Avis Walker of Saint Christopher's Episcopal Church, Houston, Texas from somewhere in the Sixies. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: A FANCY CURRY POWDER Categories: Spices Servings: 1 2 1/2 ts Fenugreek 1 3 in cinnamon stick, thin 1 ts (about 20 pods) cardamom And broken into pieces Seeds (cracked with a 1/4 ts Ground mace Cleaver to release seeds) 1/4 ts Nutmeg, grated 3 tb Coriander seeds 1 Big pinch cayenne 1 tb Cumin seeds 2 tb Turmeric, ground 1 tb Mustard seeds Hot pepper, toasted and 6 Cloves, whole Dried (to taste) Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: THAI CURRY SPICE PASTE Categories: Spices Servings: 1 5 sm Dried red chilies with 1 ts Ground caraway Their seeds, broken into 1/2 Lemon's zest, minced Small pieces OR 2 Inch piece ginger root, 1 ts Cayenne pepper Peeled and minced 1 ts Heaping whole black 8 cl Garlic, peeled and minced Peppercorns OR 4 Shallots, peeled and 1 ts Ground black pepper Minced 1 tb Heaping whole coriander 1 ts Anchovy paste Seeds OR 6 Sprigs coriander, finely 1 tb Ground coriander Chopped 1 ts Heaping whole caraway 1 ts Salt Seeds OR 3 tb Vegetable oil Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays. Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion. Recipe: Chuck Ozburn in Pok, New York ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: The "Secret" Recipe for Orange Julius Categories: Beverages Servings: 1 16 oz Orange Juice 1 oz Simple or vanilla syrup. Ice 1 ts Instant vanilla pudding mix Water Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and "secret powder" (i.e. instant vanilla pudding mix; use a good brand). Blend until smooth. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SALSA CUBANO BARBECUE SAUCE Categories: Barbeque, Sauces, Marinade Servings: 1 1 md White onion, chopped 1/2 ts Oregano 5 cl Garlic, chopped 1/2 ts Cummin seeds 1/2 c Sour orange juice < OR > 1/4 ts Salt 1/3 c Lime juice (see note) 1/2 c Water Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking.....Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: "FINGER LICKIN" PICKENS' SAUCE Categories: Barbeque, Sauces Servings: 4 2 c Ketchup 4 tb Horseradish 2 ts A-1 steak sauce 1/2 ts Garlic powder 1 ts Whole celery seed 1/2 ts Sage 1 ts Tabasco sauce 1 ts Salt 2 tb Soy sauce 1 c Beer 2/3 c Dark brown sugar 2 sm Onions finely chopped Juice of 2 lemons Combine all ingredients in a saucepan. Bring mixture to boil. Simmer sauce over medium-low heat, uncovered, for 5 minutes, stirring constantly.. Nutrition information per Tbsp: Calories, 18 Fat, 0.03 gram Carbohdrate, 4 gram Cholesterol, 0 milligram Sodium, 155 milligram Sumitted By Thomas W. Pickens --- ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CREAM CHEESE ICE CREAM Categories: Desserts Servings: 3 3 8-ounce pkg's cream cheese, 2 tb Lemon juice Softened 2 ts Vanilla 2 1/2 c Sugar 5 c Light cream 4 Eggs In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts. Note: 1/2 cup contains 290 calories So rich and creamy it's just like eating cheesecake. A $100 Better Homes and Gardens recipe. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FRESH PEACH ICE CREAM Categories: Desserts Servings: 10 5 Peaches (about 1 1/4 lb) 1 1/2 c Heavy cream 1 1/2 c Sugar 1 ts Vanilla 1 1/2 c Milk In a kettle of boiling water blanch the peaches for 1 minute and transfer them to a bowl of ice and water to stop the cooking. Peel and pit the peaches and in a food processor or blender puree them. In a large bowl stir together the sugar, the milk, and the cream, stirring until the sugar is dissolved., stir in the puree and the vanilla, and freeze mixture in an ice cream freezer according to manufacturer instructions. Makes about 1 1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Watergate Cake Categories: Cakes Servings: 1 1 pk White Cake Mix (1 Package) 3/4 c Vegetable Oil 1 c Chopped Nuts (Pecans Are 3 lg Eggs The Best) 1 c 7-Up Or Club Soda 1/2 c Coconut 3 oz Pistachio Instant Pudding -------------------------------COVER-UP ICING------------------------------- 6 oz Whipped Topping Mix (Dry) 1/2 c Coconut (2 Envelopes) 3/4 c Chopped Nuts (Use Pecans 1 1/2 c Milk If That Is What You Used 3 oz Pistachio Instant Pudding In The Cake. Match The (1 Package) Nuts) This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976 Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pineapple Upside-Down Cake (Skillet) Categories: Cakes Servings: 8 1 cn Pineapple Slices In Syrup 1/2 ts Salt (1 pound 4 ozs) 1/2 c Milk 1/4 c Butter 1/4 c Vegetable Oil (Or Solid 2/3 c Brown Sugar, Firmly Packed Vegetable Shortening) Maraschino Cherries 1 lg Egg 1 c Unbleached Flour, Unsifted 1/4 ts Grated Lemon Rind 3/4 c Granulated Sugar 1 ts Lemon Juice 1 1/2 ts Baking Powder 1 ts Vanilla Extract This one may be a little strange to you, but is a classic in its own right. The difference between this one and the one you usually find in the cookbook, is that this one uses a skillet for a baking pan. Drain the pineapple, reserving 2 Tbls of the juice. Melt the butter in a heavy 10-inch ovenproof skillet. Stir in the brown sugar and reserved pineapple syrup, blending well. Remove from the heat. Arrange the pineapple slices in the sugar mixture in a balanced arrangement. Place a maraschino cherry in the center of each pineapple slice. Combine the flour, sugars, baking powder, and salt in a large bowl. Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes. Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes. Carefully pour the batter over the pineapple in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes or until the cake tests done. Remove from the oven and cool on a wire rack for 5 minutes. Place a serving plate upside down on the top of the skillet and invert the skillet and plate. Serve this cake warm. VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Seven-Up Pound Cake Categories: Cakes, Desserts Servings: 6 1 c Regular Margarine 3 c Unbleached Flour (Cake 1/2 c Shortening Flour Was Not Specified) 3 c Sugar 2 tb Lemon Extract 5 lg Eggs 1 c 7-Up (Room Temperature) This is an old recipe that comes from a request in the local paper for "Classic Recipes". They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's. Cream the margarine, shortening and sugar together beating until light and fluffy. Add the eggs, one at a time, blending well after each addition. Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours. From The Rocky Mountain News "Food Fare" Section September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coca-Cola Cake Categories: Cakes, Desserts, Snacks Servings: 10 2 c Sugar 1/2 c Buttermilk 2 c Unbleached Flour 1 ts Baking Soda 1/2 c Regular Margarine Or Butter 2 lg Eggs, Well Beaten 3 tb Cocoa 1 ts Vanilla Extract 1/2 c Vegetable Oil 1 1/2 c Minature Marshmallows 1 c Coca-Cola Classic (Regular) Over a large bowl, sift the sugar and flour together. In a heavy saucepan, mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil over high heat. Pour over the dry ingredients, blending well. Add the buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending well. Pour into a well greased 13 X 9-inch baking pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests done. Prepare and spread the icing (next recipe) over the hot cake. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coca-Cola Cake Frosting Categories: Cakes, Desserts Servings: 12 1/2 c Butter Or Regular Margarine 1 ts Vanilla Extract 3 tb Cocoa 1 c Pecans 6 tb Coca-Cola Classic (Regular) 2 c Convectioners' Sugar Bring the butter, cocoa, and Coca-Cola to a boil and pour over the confectioners' sugar, blending well. Add the vanilla and pecans, mixing well, and pour over the hot cake. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frosted Jam Cake Categories: Cakes Servings: 12 1 c Butter, Softened 1 ts Baking Soda 2 c Sugar 2 ts Ground Allspice 4 lg Eggs 2 ts Ground Cinnamon 2 c Jam (Blackberry Is 1 c Buttermilk Recommended) 1 c Seedless Raisins 3 c Unbleached Flour 2/3 c Chopped Nuts 1 ts Baking Powder This recipe comes from the Silver Leaf 1815 Inn in Lyles, Tenn. Preheat the oven to 350 degree F., then grease and flour 3 9-inch cake pans. Cream the butter and sugar until light then beat in the eggs and jam, blending well. Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition. Stir in the raisins and nuts. Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in the preheated oven. Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature. When cool, spread with the warm frosting, From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frosted Jam Cake Icing Categories: Cakes, Desserts Servings: 1 1 c Heavy Cream 1 tb Butter 2 c Sugar 24 Whole Pecan Halves Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling bois for 2 minutes, (A candy thermometer will read 234 degrees F.) Cool slightly, then beat until it just begins to thicken. Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted. Decorate with the pecan halves. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pet Milk Coffee Cake Categories: Cakes, Breakfast Servings: 12 3 c Unbleached Flour 1/2 c Regular Margarine 2 c Sugar 2 lg Eggs, Well Beaten 3 ts Baking Powder 12 oz Pet Milk (1 Can) Pinch Of Salt 1 ts Vanilla Extract 1/2 c Butter ----------------------------------TOPPING---------------------------------- 1/2 c Cake Crumbs From The Cake 1/2 c Chopped Nuts Recipe 2 ts Cinnamon 1/2 c Brown Sugar, Firmly Packed Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack. From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hershey's Fudge Cake Categories: Cakes, Desserts Servings: 1 1 3/4 c Unbleached Flour, Unsifted 2 lg Eggs 1 ts Baking Powder 1 ts Vanilla Extract 1 ts Baking Soda 2/3 c Cocoa (Less if using Dutch 1/2 ts Salt Process) 1/2 c Vegetable Shortening Or 1/4 c PLUS 2 to 3 Tbls Hot Water Vegetable Oil 1 c Milk Mixed With 1 Tbls 1 1/2 c Sugar Water (To Make Sour Milk) This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950's so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). From The Food Fare Section Rocky Mountain News September 3, 1986 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mayonnaise Spice Cake Categories: Cakes, Desserts Servings: 1 1 c Raisins 1 c Sugar 1 c Nuts, Chopped (Optional) 1 ts Vanilla Extract 1 ts Soda 1 ts Cloves 1 c (Scant) Hot Water 1 ts Cinnamon 1 c Mayonnaise 2 c Unbleached Flour Combine the raisins, nuts, soda and hot water and allow to soak for 10 minutes. blend together the mayonnaise, sugar, vanilla extract, cloves and cinnamon. Fold this mixture alternately with the raisin mixture into the flour. Pour the batter into a greased and floured 9-inch square baking pan and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until the cake tests done. From The Farmers Almanac 1976 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate-Applesauce Cake Categories: Cakes, Snacks Servings: 16 2 c Unsifted Unbleached Flour 2 lg Eggs 2 tb Cocoa 2 ts Vanilla Extract 1 1/2 ts Baking Soda 2 c Unsweetened Applesauce 1/2 ts Salt 6 oz Semisweet Chocolate Chips 1/2 c Shortening 1/2 c Chopped Walnuts 1 1/2 c Sugar Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack. From The Farm Journal's Complete Home Baking Book Copyright 1975 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pineapple-Topped Cocoa Cake Categories: Cakes, Snacks Servings: 16 3/4 c Baking Cocoa 1/2 c Vegetable Shortening 1 c Boiling Water 2 c Sugar 2 1/2 c Sifted Unbleached Flour 2 lg Eggs, Separated 1 ts Baking Soda 1 ts Vanilla Extract 1 ts Salt 1 c Cold Water -----------------------------PINEAPPLE TOPPING----------------------------- 1 tb Cornstarch 8 3/4 oz Crushed Pineapple, 1/2 c Sugar Undrained (1 can) Pinch Of Salt --------------------------------COCOA ICING-------------------------------- 2/3 c Sifted Confectioners' Sugar 4 ts Milk 4 ts Baking Cocoa Combine the cocoa and 1 cup of boiling water in a bowl and cool completely. Sift the flour, baking soda and salt together and set aside. Cream the shortening together in a mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the egg yolks and beat well. Blend in the vanilla extract. Add the dry ingredients alterantely with 1 cup of cold water to the creamed mixture, beating well after each addition, using an electric mixer set at low speed. Blend in the cooled cocoa mixture. Using another bowl, beat the egg whites until stiff peaks form, using clean beaters, on an electric mixer set at high speed. Fold the egg whites into the chocolate mixture until no white streaks show. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the cake tests done. Cool the cake completely, in the pan on a wire rack. When cold, spread the cake with the Pineapple topping and drizzle with the cocoa Icing. PINEAPPLE TOPPING: Combine the cornstarch, sugar and salt in a 2-quart saucepan. Add the pineapple and juice. Cook over medium heat, stirring constantly, until the mixture boils. Remove from the heat and cool completely. COCOA ICING: Combine the confectioners' sugar, cocoa, and milk in a bowl and beat until smooth. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Heirloom Spice Cake Categories: Cakes Servings: 16 2 c Sifted Unbleached Flour 1 c Sugar 1 ts Baking Soda 1 lg Egg 1/2 ts Salt 1 c Sour Milk 1 ts Ground Cinnamon 1 c Chopped Walnuts 1/2 ts Ground Nutmeg 1 c Raisins 1/4 ts Ground Cloves Sifted Confectioners Sugar 1 c Butter Or Regular Margarine Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar. NOTE: To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Old-Fashioned Raisin Cake Categories: Cakes Servings: 16 1 1/2 c Raisins 1 c Shortening 1 1/2 ts Baking Soda 1 1/2 c Sugar 1 1/2 c Boiling Water 3 lg Eggs 2 1/4 c Sifted Unbleached Flour 1 ts Vanilla Extract 1 ts Baking Powder 1/2 c Chopped Walnuts 1/2 ts Salt -------------------------------SEAFOAM ICING------------------------------- 2 lg Egg Whites 1/8 ts Cream Of Tartar 1 1/2 c Brown Sugar, Firmly Packed 1/8 ts Salt 1/3 c Water 1 ts Vanilla Extract Grind the raisins in a food processor or grinder using the medium blade. Combine the ground raisins, baking soda and boiling water in a bowl and set aside to cool to lukewarm In another bowl, sift the flour, baking powder, and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set and medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer set on low speed, add the dry ingredients alternately with the raisin mixture, beating well after each addition. Stir in the walnuts. Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking pan. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wore rack for 10 minutes and then remove the cake from the pan to finish cooling on the rack. Frost the sides and top with the seafoam frosting. SEAFOAM ICING: Combine the egg whites, brown sugar, water, cream of tartar adn salt in the top of a double boiler. Beat for one minute, using an electric mixer at high speed and then place over simmering water. Cook for 7 minutes, beating constantly with the mixer set at high speed, until soft glossy peaks form. Remove from the simmering water and blend in the vanilla extract. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sunday Cake Squares Categories: Cakes, Desserts Servings: 48 2 1/2 c Sifted Unbleached Flour 3 lg Eggs 3 ts Baking Powder 1 ts Vanilla Extract 1/2 ts Salt 1 c Milk 1/8 ts Ground Nutmeg 1/3 c Brown Sugar, Packed 1 c Vegetable Shortening 1 1/2 ts Ground Cinnamon 2 c Sugar This is a large cake recipe that was developed on the farm for haying time. It makes 48 servings, so this would be a good recipe for parties, especially kid's parties. Sift the flour, baking powder, salt and nutmeg together and set aside. Cream the sugar and shortening together, in a large mixing bowl, until light and fluffy, using an electric mixer set ad medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredients alternately with the milk, beating well after each addition, using the mixer set at low speed. Spread the batter in two 13 X 9 X 2-inch baking pans. Combine the brown sugar and cinnamon, blending well, and sprinkle over the cake batter. Bake in a preheated 350 degree F. oven for 15 minutes or until the cake tests done. Cool in the pans on wire racks. Cut each pan into 24 servings. From The Farm Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yellow Layer Cake With Cherry Frosting Categories: Cakes Servings: 12 2 1/2 c Sifted Unbleached Flour 2/3 c Butter Or Regular Margarine 2 c Sugar 3 lg Eggs 1 ts Baking Powder 1 c Sour Milk 1 ts Baking Soda ---------------------------CREAMY CHERRY FROSTING--------------------------- 5 1/2 c Sifted Confectioners Sugar 2 Drops Red Food Coloring 3/4 c Butter Or Regular 1/2 ts Vanilla Extract Margarine, Softened 1/4 c Chopped Red Maraschino 6 tb Maraschino Cherry Juice Cherries Sift the flour, sugar, baking powder and baking soda together, in a large bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Increase the mixer speed to medium and beat for an additional 3 minutes. Pour the batter into two greased and waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until the cake tests done. (Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake. If it comes out clean, it is done.) Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling to room temperature. Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on topw and spread the sides and top with the remianing frosting. CREAMY CHERRY FROSTING Combine the sifted confectioners sugar, butter, juice, food coloring and vanilia extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency. NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup. From The Home Journal's Complete Home Baking Book Copyright 1979 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Variations on Rice Krispies Marshmallow Squares Categories: Cookies, Snacks Servings: 8 Recipe Of Marshmallow Sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting Categories: Cakes, Desserts, Soda pop Servings: 8 ------------------------------------CAKE------------------------------------ 2 c Flour; Unbleached 1/2 c Buttermilk 2 c Sugar 2 Eggs; Large, Beaten 1/2 lb Butter 1 ts Baking Soda 2 tb Cocoa; Unsweetened 1 ts Vanilla Extract 1 c Pepsi 1 1/2 c Marshmallows; Miniature ----------------------------------FROSTING---------------------------------- 6 tb Butter 1/4 c Milk 1 c Brown Sugar; Dark, Packed 2/3 c Peanuts; Chopped 2/3 c Peanut Butter CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Yogurt Mint Dip & Pineapple Relish Categories: Appetizers Servings: 8 1 c Fresh Pineapple Chunks 2 tb Fresh Chopped Mint 1/2 c Fresh Mint Leaves 1 tb Honey 1 tb Coarse-Grained Mustard 1 ts Grated Orange Rind 1/2 c Plain Low Fat Yogurt Fresh Mint Sprigs Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well Blended. (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Apple Nut Spread Categories: Spreads Servings: 2 2 tb Cream Sherry 1/2 c Low Fat Cottage Cheese 4 1/2 c Peeled, Thinly Sliced 1/4 c Light Cream Cheese Product Cooking Apples (About 1/2 ts Ground Cinnamon 1 Lb.) 2 tb Chopped Almonds Toasted 1/3 c Pitted Dates Chopped Place Sherry in 1 Quart Glass Measure. Microwave At High 45 Seconds To 1 Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent. Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool Mixture Completely. Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth. Place Mixture in A Bowl & Set Aside. Place Cottage Cheese in Processor & Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth. Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple Slices. (Fat 0.7, Cho. 0) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pepper Spread Categories: Spreads Servings: 8 5 Peppers Cut Into 1/2 in. Strips 1 Md Eggplant Cubed 1 T Olive Oil 1/4 C Stock 1 1/2 C Tomato Sauce 1 Md Onion Sliced Into Rings 3 Cl Garlic Minced 1 Carrot Finely Chopped 1 Celery Stalk Finely Chopped 1 C Mushrooms Sliced 1 t Capers Minced, 1/2 t Oregano, 1/2 t. Thyme 1 T Lemon Juice 1 T Red Wine Vinegar in A Large Saucepan Saute The Peppers & Eggplant in Oil & Stock Until Tender. (Add More Stock OR Water If Necessary.) Set Aside While You Prepare The Sauce. in Another Large Saucepan Combine The Tomato Sauce, Onions, Garlic, Carrot, Celery, Mushrooms, Capers, Bay Leaf, Oregano & Thyme And Simmer Until The Vegetables Are Tender, About 20 Min. Add The Vinegar, Lemon Juice & Pepper Mixture & Stir To Combine. Chill The Mixture Before Serving. Serve With Crackers OR Crusty Bread. (2 Grams Fat, 28 Percent Calories From Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chile Con Queso Mini-Bites Categories: Mexican, Appetizers Servings: 30 1/2 c Chopped Tomato Cheese With Jalapeno Pepper 1/4 c Minced Green Onions 1 ts Chili Powder 1 cl Garlic Minced 1/2 ts Cumin, 1/8 t. Red Pepper 4 Eggs Beaten 1 cn (4 Oz.) Chopped Green 1/2 c (2 Oz.) Shredded Cheddar Chiles Rinsed & Drained 1/2 c (2 Oz.) Monterey Jack Whole Green Chiles Sliced Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2. Chol. 40.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon-Basil Carrot Bundles Categories: Appetizers Servings: 20 6 md Carrots Scraped 1 ts Dried Whole Basil 1/4 c Water 1/4 ts Grated Lemon Rind 1 tb Lemon Juice 1 tb Olive Oil 1 ts Sugar 6 Green Onions 1 cl Garlic Minced 3 Lemons Thinly Sliced Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid. Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired. Fat 0.3. Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Broccoli Chunks Categories: Appetizers Servings: 8 1 tb Rice Vinegar 2 lb Fresh Broccoli 1 tb Olive Oil Red Cabbage Leaves 1/4 ts Dried Dillweed Fresh Dill Sprig (Opt) 1 cl Garlic Minced Pimiento Strips Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks & Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add 2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3 Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish With Dill & Pimiento. (Fat 1.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Smoked Salmon Canapes Categories: Appetizers Servings: 36 1/2 (8 Oz.) Pkg. Neufchatel 1/2 ts Worcestershire Sauce Cheese Softened 1 tb Ground Black Pepper 1/2 ts Grated Lime Rind 2 oz Smoked Salmon Cut Into 1/4 ts Onion Powder 36 Thin Strips. 1 1/2 lb Jicama, Unpeeled 3 Lime Wedges Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A Salmon Strip. (Fat 0.8. Chol. 3.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Steamed Pearl Balls Categories: Appetizers Servings: 16 3/4 c Uncooked Short Grain Rice 1/4 c Chopped Water Chestnuts 1 1/2 c Water 1 ts Cornstarch 4 Dried Shiitake Mushrooms 1 ts Minced Gingerrot 1/2 c Hot Water 1/4 ts Salt 1 lb Lean, Boneless Pork 1/4 ts Pepper 1 Egg 2 ts Low Sodium Soy Sauce 2 Green Onions Chopped Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45 Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium & Steam 20 Min. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Zucchini Crispies Categories: Appetizers Servings: 24 2 md Zucchini, Cut Into 1/4 ts Dried Marjoram 1/2 Inch Slices 1/4 ts Dried Thyme 2 tb Low Cal. Mayonnaise 3/4 c Soft Breadcrumbs 2 tb Minced Green Onions 1/2 ts Paprika 1 tb Dijon Mustard 1 tb Oleo Melted Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t. Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika & Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450 For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Asparagus Vichyssoise Categories: Soups, Vegetables, Asparagus Servings: 8 2 lb Fresh Asparagus Spears 3/4 c Skim Milk 3 1/4 c Water Divided 1/4 ts Salt 2 lg Potatoes (1 Lb.) 1/8 ts White Pepper Peeled & Diced Lemon Rind Strips (Opt.) 2 ts Chicken Bouillon Granules Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Carrot Vichyssoise Categories: Soups Servings: 4 1/3 c Chopped Leeks 1/2 lb Carrots Diced 1/4 c Chopped Onion 1 cn (10 3/4 Oz.) Chicken Broth 1/4 c Chopped Celery 1 1/2 ts Dried Dillweed 1 1/2 ts Low Cal. Margarine 1/2 ts Ground Nutmeg 3 sm Potatoes (1/2 Lb.) 1 c Water Peeled & Diced Freshly Grated Nutmeg Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Of Cauliflower Soup Categories: Soups Servings: 6 2 1/2 c Cold Water 1 tb Flour 1 cn (10 1/2 Oz.) Reduced 1/8 ts Ground Nutmeg Sodium Chicken Broth 1/4 ts White Pepper 6 c Caluiflower Flowerets Minced Fresh Parsley 1/3 c Instant Nonfat Dry Milk Lemon Wedges Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed. Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened. Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cream Of Mushroom Soup #2 Categories: Soups Servings: 4 1 tb Cornstarch Mushrooms 3 1/2 c Water 3/4 c Skim Milk 3 Low Sodium Chicken 1/2 ts Pepper Bouillon Cubes 1 ts Onion Powder 1 c Finely Chopped Fresh Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0.2. Chol. 1.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creamy Mushroom Barley Soup Categories: Soups Servings: 4 4 c Water 5 c Sliced Mushrooms 1 1/2 ts Beef Bouillon Granules 2 tb Dry Vermouth 1/4 c Barley Uncooked 1 c Evaporated Skim Milk 1 ts Olive Oil 1/4 c Sliced Green Onions 1/2 c Chopped Onion 1/4 ts Pepper 2 cl Minced Garlic 1/8 ts Salt Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Curried Carrot Soup Categories: Soups Servings: 4 2 1/2 c Chicken Broth Salt & Pepper 4 Carrots, Peeled & Sliced Plain Lowfat Yogurt 1/2 ts Curry Powder Dillweed 1/8 ts Hot Pepper Sauce Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Harvest Soup Categories: Soups Servings: 8 1 c Chopped Onions 1 1/2 ts Sugar 1 tb Oil 1/4 ts Salt 3 cn (14 1/2 Oz.) Chicken 1/2 ts Curry Powder Broth 1/4 ts Pepper 1 cn 16 Oz. Pumpkin 1/8 ts Crushed Cloves 1 cn (7 1/2 Oz.) Hunt'S Whole 1 c Skim Milk Tomatoes, Drained & Crushed 1 ts Cornstarch in Large Saucepan, Saute Onions in Oil Until Tender. Stir in Remaining Ingredients Except Milk & Cornstarch. Boil & Simmer, Uncovered 10 Min. in A Cup, Mix Milk & Cornstarch. Add To Soup & Stir Constantly. Boil Until Thickened Slightly. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herbed Vegetable Soup Categories: Soups Servings: 6 2/3 c Chopped Onion 1/2 in. Pieces 2 cl Minced Garlic 2 tb Chicken Bouillon Granules 3 c Water 1 c Nonfat Buttermilk 1 c Peeled, Seeded & Chopped 2 tb Lemon Juice Tomatoes 2 ts Minced Fresh Marjoram 4 md Carrots, Sliced Into 1/2 1 ts Minced Fresh Thyme Inch Pieces 1/8 ts White Pepper 4 sm Round Red Potatoes, Fresh Thyme Sprigs (Opt) Peeled & Sliced Into Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Jellied Beet Borscht Categories: Soups Servings: 12 3/4 lb Beets 2 tb Cider Vinegar 1 tb Beef Bouillon Granules 1 1/2 c Shredded Cabbage 1 1/2 c Water 1/3 c Chopped Cucumber 2 Envelopes Unflavored 1/4 c Minced Fresh Dill Gelatin 2 tb Finely Chopped Green Onions 2 tb Lemon Juice 1 tb Prepared Horseradish Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spicy Tomato Sipper Categories: Beverages Servings: 1 1 1/2 c No Salt Tomato Juice Lemon Slices 1 tb Lemon Juice Lemon Rind Strips 1/8 ts Hot Pepper Sauce 1/4 ts Celery Salt Combine Tomato Juice, Lemon Juice, Hot Pepper Sauce & Celery Saltin A Small Saucepan. Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly Heated. Garnish With Lemon Slices & Lemon Rind If Desired. Per 3/4 C. Serving: 39 Cal. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brown Veal Stock Categories: Stocks Servings: 1 5 lb Veal Bones Pieces 6 qt Water 4 cl Garlic Halved 1 1/4 lb Carrots Sliced 5 Bay Leaves Crumbled 3 md Onions Quartered 1 lg Bunch Fresh Parsley 5 Stalks Celery Cut Into Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chinese Crab & Corn Soup Categories: Chinese, Soups, Seafood Servings: 7 1 (16 Oz.) Pkg. Frozen Whole 1 ts Gingerroot Corn 1/2 lb Fresh Crabmeat 1 tb Cornstarch 1/3 c Minced Green Onions 1/4 c Water 1/2 ts Salt 3 cn (10 1/4 Oz.) Chicken 1/8 ts White Pepper Broth 1 ts Rice Vinegar Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min. (Fat 0.6. Chol. 32.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Four Treasure Soup Categories: Chinese, Soups Servings: 9 1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips Chestnuts Drained 4 cn (14 Oz.) Chicken Broth 1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder Breast Ground 1/4 c Dry Sherry, 1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese 2 ts Soy Sauce, 1 t. Flour Pea Pods 1 ts Chinese Hot Mustard Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Bean Soup Categories: Soups Servings: 16 1 c Dried Navy Beans 1 1/2 ts Oregano, 2 qt Water 1/4 ts Dry Mustard 1 c Chopped Onion 2 cl Garlic Minched 1 c Chopped Green Pepper 3 cn (8 Oz.) Tomato Sauce 1 c Chopped Carrots 1/2 c Uncooked Whole Wheat 1 1/2 ts Dried Basil Elbow Macaroni 1 ts Salt Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5, Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Greens With Orange Dressing Categories: Salads, Dressings Servings: 4 1 1/2 ts Balsamic Vinegar 1 1/4 ts Hazelnut Oil 1 1/2 ts Finely Slivered Orange 2 Heads Of Endive (4 0Z.) Zest Separate Leaves Pinch Of Salt 1 lg Bunch Watercress (4 0Z.) 1/4 ts Ground Pepper Tough Stems Removed in A Small Bowl, Whisk Together The Vinegar, Orange Zest, 1 t. Of Water, The Salt & Pepper. Let The Dressing Stand At Room Temperature For 15 Min. in A Large Bowl, Combine The Endive & Watercress. Drizzle The Dressing Over The Leaves And Toss To Coat. Divide Equally Among 4 Salad Plates & Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach Salad Categories: Salads Servings: 2 2 c Torn Spinach Leaves 1 ts Olive Oil 2 c Torn Red Leaf Lettuce 1 ts Water 1/4 c Thinly Sliced Radishes 1 ts Dijon Mustard 1 tb White Wine Vinegar 1 ts Honey Combine Lettuce, Spinach Leaves & Radishes in A Large Bowl. Toss Well. Combine Vinegar, Oil, Water, Mustard & Honey. Stir Well. Drizzle Over Salad. Toss Well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach-Grapefruit Salad Categories: Salads Servings: 8 1 lb Fresh Spinach 2 c Peeled, Cubed Ripe Papaya 1 sm Head Radicchio, Separated 2 lg Pink Grapefruit, Peeled Into Leaves & Sectioned 2 tb Lemon Juice 2 md Oranges, 2 tb Vegetable Oil Peeled & Sectioned 1 ts Sugar 1/2 t. Pepper 1/2 md Onion Thin Onion Rings 1/4 ts Paprika, 1/8 t. Red Pepper Remove Stems From Spinach. Wash & Pat Dry On Paper Towels. Tear Into Bite-Size Pieces. Combine Spinach & Radicchio in A Large Bowl. Toss Well. Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in A Jar. Cover Tightly & Shake Vigorously. Add To Spinach Mixture, Tossing Gently. Add Papaya, Orange & Onion. Toss Gently. (Fat 3.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beet-Orange-Apple Salad Categories: Salads Servings: 4 1 1/2 lb Fresh Beets With Greens 1 tb Raspberry Vinegar (About 1 Bunch) 1/2 ts Sugar 1 lg Orange 1/4 ts Salt 2 Unpeeled Granny Smith 1 cl Garlic Minced Apples Thinly Sliced 2 tb Unsalted Sunflower Seeds 1 tb Olive Oil Toasted Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside. Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside. Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled. (Fat 6, Chol. 0) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bulgur Salad With Apples & Grapes Categories: Salads Servings: 6 1/2 c Bulgur (Health Food Store) 1 Celery Stalk 1/2 c Boiling Water 1 lg Red Apple Cored & Diced 2 tb Apple Juice 1/2 Carrot Grated 2 tb Lemon Juice 1 tb Minced Italian Parsley 1/8 ts Finely Grated Lemon Rind 1 c Red Seedless Grapes Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl; Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1 Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut The Celery Into Thin Slices On The Diagonal. Place The Bulgur, Celery, Diced Apple, Grated Carrot, Grapes & Parsley in A Serving Bowl And Toss Until Combined. Chill If Desired Before Serving. (0.5 Grams Fat, 4 Percent Cal. From Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Citrus & Fennel Salad Categories: Salads Servings: 8 1 1/4 lb Fresh Fennel Peeled & Cut Crosswise 1 ts Grated Orange Rind Into 8 Slices 1/4 ts Salt 2 Pink Grapefruit, Each 1/8 ts Pepper Peeled & Cut Crosswise 1/4 ts Fennel Seeds Crushed Into 4 Slices 1/4 c Unsweetened Orange Juice 1 sm Purple Onion Sliced Rings 1 tb Olive Oil 1 sm Head Radicchio 1 Seedless Oranges, Each Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain, Reserving Liquid. Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture. (Fat 2. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Curried Apple-Walnut Salad Categories: Salads Servings: 12 2 md Red Delicious Apples 1/2 ts Salt, 1/4 t. Pepper 1 md Granny Smith Apple 1/2 ts Curry Powder 1/3 c + 2 T. Lemon Juice 1/4 c Water Divided 1 tb Vegetable Oil 2 c Diced Celery With Leaves Boston Lettuce Leaves 2 tb Chopped Walnuts Core, Halve & Cut Each Apple Into 24 Slices. Do Not Peel. Combine Apples & 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A Bowl; Stir Well. Cover & Chill. To Serve, Line A Large Serving Platter With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around Apples. (Fat 2. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pear & Parsnip Salad Categories: Salads Servings: 6 3 c Diced Parsnips Honey-Yogurt Dressing (1 1/2 Lbs.) 3 md Size Firm, Ripe Pears 2 c Water 1 tb Lemon Juice 3 tb Thinly Sliced Green Onions Ground Black Pepper (Opt) Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover & Reduce Heat & Heat 5 Min. Drain & Rinse Under Cold Water. Drain Well.Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt Dressing in A Medium Bowl. Stir Well. Cover & Chill. Cut Pears in Half Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top Each With 1/2 C. Parnsip Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If Desired. (Fat 1.1, Chol. 1.) -----