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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fresh Strawberry Pie Categories: Pies Servings: 6 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frozen Lemon Cream Pie Categories: Pies Servings: 6 1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs. 1/2 c Plus 2 T Sugar 1/4 c Lemon Juice 1/2 pt (1 C) Whipping Cream,Whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peach Cream Pie Categories: Pies Servings: 6 3 ea Med. Fresh Peaches * 3 T (level) Unbleached Flour 3 c Half & Half or Coffee Cream 1/2 t Cinnamon or To Taste * Or enough to fill pie shell with peach halves. ~------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pie shell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Vinegar Pie Categories: Pies Servings: 6 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: KitchenAid Pie Pastry Categories: Pies Servings: 2 2 1/4 c Flour, all-purpose 3/4 c Shortening, well chilled 2 T Butter or margarine, chilled 5 T Or 6 water, well chilled Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lois's Magic Lemon Pie Categories: Pies Servings: 8 -------------------------------LEMON FILLING------------------------------- 15 oz Sweetened condensed milk 1/2 c Lemon juice 1 t Lemon zest 2 ea Egg yolks ----------------------------------MERINGUE---------------------------------- 2 ea Egg whites 1/4 t Cream of tartar 4 T Sugar ----------------------------GRAHAM CRACKER CRUST---------------------------- 18 ea Graham cracker squares 1/4 lb Butter or margarine, 1/3 c Sugar 1/8 t Cinnamon Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bishop Pie Categories: Pies Servings: 15 1 c Butter 2 c Flour 1 1/2 c Chopped pecans 8 oz Cream cheese 1 c Confectioners sugar 3 c Whipped topping 3 pk Instant chocolate pudding 3 c Milk Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. From the Pipe Dream Restaurant, Willington, CT ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Classic Mud Pie Categories: Pies Servings: 8 -----------------------------------CRUST----------------------------------- 6 oz Semi Sweet Chocolate Chips 3 T Butter 1 1/4 c Chocolate Wafer Crumbs --------------------------------FUDGE SAUCE-------------------------------- 6 oz Semi Sweet Chocolate Chips 1/2 c Heavy Cream (whipping cream) 3 T Butter 1 T Coffee Flavored Liqueur ----------------------------------FILLING---------------------------------- 1 qt Coffee Ice Cream, softened 2 T Coffee Flavored Liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Americana Key Lime Pie Categories: Desserts Pies Servings: 6 1 T Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 t Salt 4 ea Egg yolks 1/2 c Lime juice 1/4 c Water 1 t Grated lime peel 1 x Few drops green food color 4 ea Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 ea 9-in baked pastry shell 1 x Pistachio nuts, chopped 1 x Lime slices for garnish 1 x Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Citrus Chiffon Pie Categories: Desserts Pies Servings: 6 1 ea Envelope unflavored gelatin 1/2 c Sugar 1 x Dash salt 4 ea Egg yolks 1/2 c Lemon juice 1/2 c Orange juice 1/4 c Water 1/2 t Lemon peel, grated 1/2 t Orange peel, grated 4 ea Egg whites 1/3 c Sugar 1 ea 9-in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Strawberry Cream Pie Categories: Desserts Pies Servings: 6 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring -------------------------------CREAM FILLING------------------------------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Strawberry-Rhubarb Pie Categories: Desserts Pies Servings: 6 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9" lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rhubarb Cream Pie Categories: Desserts Pies Servings: 6 1 1/2 c Sugar 1/4 c Enriched flour 3/4 t Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 T Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rhubarb Pie Categories: Desserts Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Glazed Fresh Strawberry Pie Categories: Desserts Fruits Pies Servings: 6 3 pt Strawberries; Fresh, Hulled 1 c Sugar 3 1/2 tb Cornstarch 1/2 c Water 1 x Red Food Coloring; A Few Dr 1 ea Baked 9" Pie Shell 1 x Sweetened Whipped Cream Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Caribbean Fudge Pie Categories: Chocolate Desserts Pies Servings: 6 1/4 c Butter Or Regular Margarine 3/4 c Brown Sugar; Firmly Packed 3 ea Eggs; Lg 12 oz Chocolate Chips; Melt & Cool 2 t Instant Coffee Powder 1 t Rum Flavoring 1/4 c Unbleached Flour 1 c Walnuts; Coarsely Chopped 1 ea Unbaked 9" Pie Shell 1 x Walnut Halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Divine Triple Chocolate Pie Categories: Chocolate Pies Desserts Servings: 6 ----------------------------CHOCOLATE PIE SHELL---------------------------- 1 c Unbleached Flour; Sifted 1/4 t Salt 1/3 c Vegetable Shortening 1/2 oz Semi-Sweet Chocolate; Grated 2 tb Cold Water ------------------------------------PIE------------------------------------ 1/4 c Sugar 1 x Unflavored Gelatin; 1 Env. 1/4 t Salt 1 c Milk 3 ea Eggs; Lg, Separated 3 oz Baking Chocolate; Cut Up 1/2 t Vanilla 1/4 t Cream Of Tartar 1/4 c Sugar 1 c Heavy Cream; Whipped ----------------------------------GARNISH---------------------------------- 1 x Sweetened Whipped Cream 1/2 oz Semi-Sweet Chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin Meringue Pie Categories: Desserts Pies Vegetables Servings: 6 1 1/2 c Pumpkin; Canned, Mashed 1/2 c Sugar 1 t Cinnamon; Ground 1/4 t Nutmeg; Ground 1/4 t Cloves; Ground 1/2 t Salt 3 ea Eggs; Lg, Separated 1 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell 1/8 t Salt 6 tb Sugar Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin-Apple Pie Categories: Desserts Fruits Pies Vegetables Servings: 6 1/3 c Brown Sugar; Firmly Packed 1 tb Cornstarch 1/2 t Cinnamon; Ground 1/4 t Salt 1/3 c Water 2 tb Butter Or Regular Margarine 3 c Apple; Pared, Thinly Sliced 1 ea Egg; Lg 1/3 c Sugar; Granulated 3/4 c Pumpkin; Mashed, Canned 1/2 t Cinnamon; Ground 1/4 t Ginger; Ground 1/8 t Clove; Ground 1/4 t Salt 3/4 c Evaporated Milk 1 ea Unbaked 9-inch Pie Shell Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mincemeat-Pumpkin Pie Categories: Desserts Pies Vegetables Servings: 6 1 c Pumpkin; Mashed, Canned 1/2 c Brown Sugar; Firmly Packed 3/4 t Cinnamon; Ground 3/4 t Nutmeg; Ground 1/2 t Salt 3 ea Eggs; Lg 1/2 c Heavy Cream 1 c Mincemeat; Prepared 1 ea Unbaked 9-inch Pie Shell Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin-Pecan Pie Categories: Desserts Pies Vegetables Servings: 6 2 c Pumpkin; Mashed, Canned 3/4 c Sugar 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/4 t Cloves; Ground 1/2 t Salt 2 ea Eggs; Lg 13 oz Evaporated Milk; 1 Cn 1 ea Unbaked 9-inch Pie Shell ---------------------------CRUNCHY PECAN TOPPING--------------------------- 3 tb Butter Or Regular Margarine 2/3 c Brown Sugar; Firmly Packed 2/3 c Pecans; Coarsely Chopped Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Festive Pumpkin Pie Categories: Cheese Desserts Pies Vegetables Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 3/4 c Brown Sugar; Firmly Packed 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/2 t Salt 1/4 t Cloves; Ground 3 ea Eggs; Lg 1 c Pumpkin; Mashed, Canned 1 c Milk 1 t Vanilla 1 ea Unbaked 9-inch Pie Shell 1 c Dairy Sour Cream 2 tb Sugar Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are 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 pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: French Pear Pie Categories: Desserts Fruits Pies Servings: 6 6 c Bartlett Pears; * 3 tb Orange Juice; Frozen, Conc. 1/2 t Lemon Rind 1 ea Unbaked 9-inch Pie Shell ----------------------------SPICY CRUMB TOPPING---------------------------- 3/4 c Unbleached Flour 1/2 c Sugar 1 t Cinnamon; Ground 1/2 t Ginger; Ground 1/8 t Salt 1/4 c Butter Or Regular Margarine * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Almond-topped Pear Pie Categories: Desserts Fruits Pies Servings: 6 3 tb Cornstarch 1/4 t Ginger; Ground 1/8 t Salt 1/2 c Dark Corn Syrup; Karo 2 tb Butter Or Regular Margarine 1 t Lemon Juice 1/2 t Lemon Rind; Grated 1 ea Unbaked 9-inch Pie Shell 4 ea Pears; Medium, * -------------------------------ALMOND TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Brown Sugar; Firmly Packed 1/4 t Ginger; Ground 1/2 c Butter Or Regular Margarine 1/2 c Almonds; Coarsely Chopped * The pears should be pared and thinly sliced. There should be about 4 1/2 cup total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Old Fashioned Raisin Pie Categories: Desserts Fruits Pies Servings: 6 1 x Recipe For 9" 2 Crust Pie 15 oz Raisins; 1 Pk, 3 C 3/4 c Brown Sugar; Firmly Packed 2 tb Cornstarch 2 tb Instant Tang Orange Drink; * 1 1/4 c Water 2 tb Lemon Juice 1 c Walnuts; Coarsely Chopped 2 tb Butter Or Regular Margarine * Any type of Instant Orange Breakfast Drink will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Stroganoff Sandwich Categories: Cheese Main dish Meats Sandwiches Vegetables Servings: 6 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 2 tb Onion; Grated 1 1/2 c Cheddar, Md. Sharp, Grated 1 c Sour Cream 1 tb Worcestershire Sauce 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * * Seed and chop 1 medium Green Bell Pepper. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Open-Faced Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetables Servings: 6 16 oz Cream Cheese; 2 Pks 1/2 c Ginger Ale 2 tb Onion; Grated 2 tb Worcestershire Sauce 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese Fish Main dish Sandwiches Servings: 4 1 lb Salmon; 1 Cn 1 tb Onion; Grated 10 oz Cheddar; Md, * 1 tb Lemon Juice 1/4 c Mayonnaise * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crab Burgers Categories: Cheese Eggs Main dish Sandwiches Seafood Servings: 4 2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat 1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Deviled Ham Muffins Categories: Cheese Fruits Main dish Meats Sandwiches Servings: 12 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 t Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese Eggs Sandwiches Vegetables Servings: 6 1 1/2 c Mushrooms; Fresh, Chopped 2 tb Butter; Melted 1 ea Egg; Lg, Beaten 1 t Oregano 1 c Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese Eggs Main dish Sandwiches Vegetables Servings: 8 8 ea Eggs; Lg,HardCooked, Chopped 2 c Cheddar; Sharp, Shredded 1 c Green Bell Pepper; Chopped 3 tb Onion; Grated 2/3 c Milk; Evaporated 3 tb Mustard; Prepared 1 1/2 t Salt 1/4 t Pepper 3 ea Sandwich Buns Or Rolls; * * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Cheddar Toast Categories: Breads Cheese Eggs Main dish Servings: 6 1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 t Nutmeg 1/4 t White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: French Toast Cheddar Sandwiches Categories: Breads Cheese Eggs Main dish Sandwiches Servings: 4 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 t Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Stuffed Franks In Buns Categories: Cheese Main dish Meats Sandwiches Servings: 6 12 ea Frankfurters; Deli Style 1/2 c Sweet Pickle Relish 1 tb Mustard; Prepared 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Broiled Cheddar-Olive Categories: Cheese Main dish Sandwiches Vegetables Servings: 8 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 c Olives; Ripe,Chopped, Pitted 1/2 c Green Bell Pepper; Chopped 1/4 c Onion; Chopped 1/3 c Catsup 2 tb Mayonnaise 2 t Mustard; Prepared 1/4 t Marjoram 1/8 t Oregano 1/8 t Salt 1 pn Pepper; To Taste 4 ea Sandwich Buns 1 x Butter Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Spread Categories: Cheese Appetizers Sandwiches Servings: 4 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 t Worcestershire Sauce 1/4 t Garlic Powder 1/2 t Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Stuffed Rolls Categories: Breads Cheese Main dish Sandwiches Vegetables Servings: 6 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. * These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BBQ Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetables Servings: 4 1 c Crab 1/2 c Tomato Sauce 1/4 c Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Savory Cheddar Sandwiches Categories: Cheese Main dish Meats Sandwiches Vegetables Servings: 6 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 2 tb Butter 1 tb Onion; Chopped 1 tb Flour; Unbleached 1/2 c Cream; Regular 1/4 t Salt 2 dr Tobasco Sauce 2 tb Lemon Juice 1 tb Pimento; Chopped 1 tb Stuffed Olives; Chopped 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Poppin' Fresh Barbe Cups Categories: Breads Cheese Main dish Meats Sandwiches Servings: 6 3/4 lb Ground Beef; Lean 1 tb Onion; Minced 2 tb Brown Sugar 12 ea Biscuits; * 1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit recipe. ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheesy Muffin Melt Categories: Cheese Main dish Sandwiches Vegetables Servings: 4 1 1/2 c Cottage Cheese; Creamed 1/2 c Wheat Germ; Regular 2 tb Green Chiles; Chopped 1/4 t Oregano Leaves; Crushed 1/4 t Basil Leaves; Crushed 1/4 t Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices * The whole wheat muffins should be halved and toasted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Filled Frankfurters Categories: Cheese Main dish Meats Sandwiches Servings: 6 1 1/2 c Macaroni; Broken 3/4 c Milk; Evaporated 1 1/4 t Mustard; Dry 1 1/4 t Salt 1/8 t Pepper 2 1/2 c Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Bacon Treat Categories: Cheese Main dish Meats Sandwiches Vegetables Servings: 2 4 oz Cheddar; Sharp, Shredded, 1C 1/2 t Lemon Juice; Fresh 1/2 t Worcestershire Sauce 1/8 t Paprika 1/8 t Garlic Powder 1 ds Pepper 2 tb Dairy Sour Cream 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: No-Bread Sandwiches Categories: Cheese Eggs Main dish Sandwiches Vegetables Servings: 4 -----------------------------EGG SALAD FILLING----------------------------- 3 ea Eggs; Lg, Hard Cooked, * 1/3 c Celery, Minced 1 x Hot Pepper Sauce, To Taste 1 x Mayonnaise, To Moisten ----------------------------------SANDWICH---------------------------------- 8 ea Monterey Jack Cheese, Slices 4 ea Tomato; Slices, Thin 4 ea Lettuce Leaves 1 x Salt & Pepper; To Taste 1 x Dill Pickle Wedge 1 x Stuffed Olives * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Crackers Categories: Breads Crackers Cheese Servings: 6 1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted 1/2 t Salt 1 t Baking Powder 1 ds Cayenne Pepper 2 c Cheddar; Extra Sharp, * * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar-Olive Bread Categories: Breads Cheese Vegetables Servings: 6 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chili-Cheese Bread Categories: Breads Vegetables Servings: 6 3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Pancakes Categories: Cheese Quickbreads Servings: 6 8 oz Cheddar; Md, Grated 3/4 c Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 2 tb Unbleached Flour; PLUS 1 t Unbleached Flour 3/4 t Salt 1 1/2 t Thyme 1/2 t Mustard; Dry 2 tb Butter Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Fans Categories: Breads Cheese Quickbreads Servings: 4 5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 tb Baking Powder 1 t Salt 1/2 c Butter Or Shortening 1/2 c Milk 1 x Butter; Softened 1 x Butter; Melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Little Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour 1 t Mustard; Dry 1 t Paprika 1/4 t Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 t Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 t Baking Powder 1/2 t Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Pinwheels Categories: Breads Cheese Quickbreads Servings: 6 2 c Unbleached Flour; Sifted 1/2 t Salt 1 tb Baking Powder 1/4 c Butter 2/3 c Milk 1 c Cheddar; Extra Sharp, Grated Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Bread Ring Categories: Cheese Breads Yeast bread Servings: 4 2 3/4 c Bread Flour 2 tb Sugar; Granulated 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3/4 t Salt 1 c Milk 2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded 1 x Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Golden Spoon Bread Categories: Breads Cheese Quickbreads Servings: 6 10 oz Cheddar; Sharp, Grated 2 c Milk 4 ea Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 t Sugar 1/2 t Salt 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Dumplings Categories: Breads Cheese Main dish Quickbreads Servings: 4 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 c Unbleached Flour 1 t Salt 3 qt Boiling Water 1/2 c Butter 1/2 pt Sour Cream ---------------------------------GARNISHES--------------------------------- 1 x Paprika 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Golden Cheddar Corn Bread Categories: Breads Cheese Side dishes Quickbreads Servings: 6 1 c Corn Meal; White If Poss. 1 c Unbleached Flour 1 tb Baking Powder 1 1/2 t Salt 10 oz Cheddar; Sharp, Shredded 1 c Milk 1/4 c Butter, Melted 1 ea Egg; Lg, Beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple-Cheddar Muffins Categories: Breads Cheese Fruits Quickbreads Servings: 4 1/2 c Shortening 1/2 c Sugar; Granulated 2 ea Eggs; Lg 1 1/2 c Unbleached Flour 1 t Baking Soda 1 t Baking Powder 1/2 t Salt 3/4 c Oats; Quick Cooking 1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate 1/2 c Pecans; Chopped 3/4 c Milk 1 x Apple Slices; * 1 x Butter; Melted 1 x Cinnamon-Sugar Mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Quick Cheddar Bread Categories: Breads Cheese Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 t Baking Powder 1/2 t Salt 1/3 c Butter 2 1/2 c Cheddar; Sharp 1 1/2 c Milk 2 ea Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheesy Corn Bread Categories: Breads Cheese Quickbreads Servings: 6 1 c Unbleached Flour 1 c Corn Meal; White Or Yellow 2 tb Sugar 1 tb Baking Powder 1 t Salt 1/4 t Mustard; Dry 2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 c Milk 1/4 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Squares Categories: Breads Cheese Quickbreads Vegetables Servings: 6 2 c Unbleached Flour 1 tb Baking Powder 1 t Salt 1/3 c Butter 1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped 2 tb Pimento; Chopped 2/3 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Date Nut Loaf Categories: Breads Cheese Fruits Quickbreads Servings: 4 8 oz Dates; Finely Chopped 2 tb Butter 3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 t Salt 1 t Baking Soda 1/2 c Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: No-Knead Cheddar Rolls Categories: Breads Cheese Yeast bread Servings: 8 1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3 tb Sugar 1 t Salt 3/4 c Milk 1/2 c Water 3 tb Butter 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: California Rarebit Categories: Cheese Vegetables Main dish Servings: 4 3 tb Butter 1/2 c White Wine; Dry 2 1/2 c Monterey Jack Cheese; Cubed 1 ea Egg; Lg, Lightly Beaten 1 t Worcestershire Sauce 1/2 t Basil; Crushed 2 c Mushrooms; Fresh, Sliced 1/2 t Garlic Powder Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Panhandle Cornbread Categories: Breads Cheese Quickbreads Vegetables Servings: 4 1 c Corn Meal; Yellow 1 tb Baking Powder 1 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Vegetable Oil 1 c Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hearthside Cheddar Bread Categories: Breads Cheese Fruits Quickbreads Servings: 4 2 1/2 c Unbleached Flour 1/2 c Sugar 2 t Baking Powder 1 t Salt 1/2 t Cinnamon; Ground 3/4 c Milk 1/4 c Vegetable Oil 2 ea Eggs; Lg 1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded 3/4 c Walnuts Or Pecans; Chopped * Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sunrise Popovers Categories: Breads Cheese Quickbreads Servings: 8 4 tb Vegetable Shortening 1 1/3 c Unbleached Flour 1/2 t Salt 2/3 c Milk 2/3 c Water 4 ea Eggs; Lg 1/2 c Cheddar; Sharp, Shredded Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Polka Dot Quick Bread Categories: Breads Cheese Quickbreads Fruits Servings: 4 2 c Cranberries; Fresh Or Frozen 1 c Milk 1 ea Egg; Lg, Slightly Beaten 1/4 c Butter; Melted 1 tb Orange Peel; Grated 2 c Unbleached Flour 1 c Sugar 1 tb Baking Powder 1/2 t Salt 1 1/2 c Cheddar; Md, Shredded 1/2 c Walnuts; Coarsely Chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Braids Categories: Breads Cheese Yeast bread Servings: 8 1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; * 1 t Sugar 1 1/2 t Salt 3/4 c Butter; Room Temperature 4 ea Eggs; Lg, Room Temperature 6 oz Cheddar; Extra Sharp, Diced 1 ea Egg; Lg 1 tb Milk 2 tb Celery Seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crusty Cheddar Bread Categories: Breads Cheese Yeast bread Servings: 4 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; * 1 tb Sugar 1 1/4 t Salt 1 ea Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,* 1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Cheddar Wontons Categories: Cheese Desserts Fruits Servings: 6 1 x Peanut Oil 1 pk Wonton Skins 2 ea Apples; Md, * 10 oz Cheddar; Sharp, Cubed ---------------------------------GARNISHES--------------------------------- 1/2 c Brown Sugar 2 tb Cinnamon; Ground * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Cheddar Shortcake Categories: Cakes Cheese Desserts Fruits Servings: 6 ---------------------------------SHORTCAKE--------------------------------- 2 1/2 c Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 c Milk 1/3 c Butter; Melted -------------------------------APPLE TOPPING------------------------------- 3/4 c Brown Sugar; Packed 3 tb Cornstarch 1/2 t Cinnamon; Ground 1/4 t Salt 1 c Water 4 c Apples; Peeled,Cored, Sliced ----------------------------------TOPPING---------------------------------- 1 x Heavy Cream; Whipped Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Holiday Cheddar Date Cake Categories: Cakes Cheese Desserts Fruits Servings: 20 3/4 c Butter; Room Temperature 1 1/2 c Light Brown Sugar; Packed 4 ea Eggs; Lg 1 c Cheddar; Sharp, Shredded 3 1/2 c Unbleached Flour 1/2 t Baking Soda 1 t Salt 1 t Cinnamon; Ground 1/4 t Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 c Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 c Raisins; Golden 1 c Milk --------------------------------DECORATIONS-------------------------------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese Fruits Desserts Servings: 6 1 qt Peaches; Sliced 3/4 c Sugar 1 tb Cornstarch 1/4 t Salt 1 tb Lemon Juice 1 t Almond Extract 1 1/2 tb Butter ------------------------------CHEDDAR BISCUITS------------------------------ 1 c Biscuit Mix; Bisquick 1/2 c Cheddar; Md, Grated 1/2 tb Butter; Melted 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Apple Cobbler Categories: Cheese Desserts Fruits Servings: 6 1 c Sugar 1/4 c Unbleached Flour 1/4 t Cinnamon; Ground 6 c Apple Slices; * ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/4 c Sugar 1 1/2 t Baking Powder 1/2 t Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 c Butter; Melted 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, peeled, and sliced thin. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Pear Cobbler Categories: Cheese Desserts Fruits Servings: 8 2 lb Pear Halves; 2 Cns 1 tb Sugar 2 tb Cornstarch 1 tb Lemon Juice 1/4 t Cinnamon; Ground ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/3 c Sugar 1 1/2 t Baking Powder 1/2 t Salt 6 oz Cheddar; Sharp Shredded 1/3 c Butter; Melted 1/4 c Milk Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Cheddar Cookies Categories: Cheese Cookies Fruits Servings: 6 1/2 c Butter 1/2 c Sugar 1 ea Egg; Lg 1 t Vanilla 1 1/2 c Unbleached Flour 1/2 t Baking Soda 1/2 t Cinnamon; Ground 1/2 t Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 c Apples; Cored,Peeled,Chopped 1/4 c Nuts; Chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Crumble Apple Pie Categories: Desserts Fruits Pies Servings: 8 1 ea 9" Unbaked Pie Shell ----------------------------------TOPPING---------------------------------- 1/2 c Unbleached Flour 1/3 c Sugar 1/3 c Brown Sugar; Firmly Packed 1/2 t Cinnamon; Ground 5 tb Butter ----------------------------------FILLING---------------------------------- 1 1/2 lb Cooking Apples; * 1 tb Lemon Juice; Fresh 6 oz Cheddar;Md, Shredded,1 1/2 C 4 t Unbleached Flour 1/4 t Nutmeg; Ground * Use a cooking apple such as Granny Smith's. Core, peel and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Turnovers Categories: Cheese Fruits Pies Servings: 6 2 1/4 c Unbleached Flour 1/4 t Salt 2/3 c Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 c Brown Sugar; Firmly Packed 1 t Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 c Butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Tarts Categories: Cheese Fruits Pies Servings: 4 -----------------------------CHEESE TART SHELLS----------------------------- 1/2 c Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 c Unbleached Flour ----------------------------------FILLING---------------------------------- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 c Sugar 5 t Cornstarch 1/8 t Salt 1/2 c Orange Juice 1 tb Lemon Juice 3/4 c Cheddar; Sharp, Shredded CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese Pies Sauces Servings: 8 6 oz Cheddar; Sharp, Cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Old Fashioned Apple Cider Pie Categories: Desserts Fruits Pies Servings: 6 1 x Pastry For 9" Pie; 2 Crust 6 c Apples; * 1 c Apple Cider Or Juice 2/3 c Sugar 1 x Apple Cider Or Juice 2 tb Cornstarch 2 tb Water 1/2 t Cinnamon; Ground 1 tb Butter Or Regular Margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then thinly slice them. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Pie In Cheddar Crust Categories: Cheese Desserts Fruits Pies Servings: 6 -------------------------------CHEDDAR CRUST------------------------------- 2 c Unbleached Flour; Sifted 1 1/4 c Cheddar; Md, Shredded 1/2 t Salt 2/3 c Vegetable Shortening 1 x Water; Iced ----------------------------------FILLING---------------------------------- 7 c Apples; * 1/2 c Sugar 2 tb Unbleached Flour 1/2 t Cinnamon; Ground 2 tb Butter Or Regular Margarine 1 ea Egg Yolk; Lg, Beaten 1 tb Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Fruit Drops Categories: Cheese Cookies Desserts Servings: 10 1/2 c Butter 1/4 c Sugar; Granulated 1/4 c Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 t Vanilla 1 1/2 c Unbleached Flour 1/2 t Baking Soda 1/2 t Salt 1 1/2 c Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries; Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Apple Dandy Categories: Cheese Desserts Fruits Servings: 6 6 c Apples; * 1/4 c Sugar 2 tb Unbleached Flour 1 1/2 c Cheddar; Sharp, Shredded 3/4 c Unbleached Flour 1/4 c Sugar 1/2 t Cinnamon; Ground 1/4 t Salt 1/2 c Butter * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, and thinly slice the apples. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Cheddar Bars Categories: Cheese Desserts Fruits Cookies Servings: 12 2 3/4 c Unbleached Flour 1 t Baking Powder 1/2 t Salt 3/4 c Butter 2 1/2 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Peach Preserves 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raspberry Cheese Pie Categories: Cheese Fruits Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 1/2 c Dairy Sour Cream 1/3 c Sugar 2 ea Eggs; Lg 1 ea Unbaked 9-inch Pie Shell 20 oz Frozen Raspberries; Thawed 1 x Water 3 tb Cornstarch 1/2 c Whipping Cream; Whipped Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peach Cheese Pie Categories: Cheese Desserts Fruits Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 2 ea Eggs; Lg 1/2 c Sugar 2 tb Milk 1 t Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1 tb Cornstarch 1/4 c Sugar 1 t Lemon Juice 1/4 t Almond Extract ----------------------------------GARNISH---------------------------------- 1 x Maraschino Cherries Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cherry Cheese Pie Categories: Cheese Desserts Fruits Pies Servings: 6 --------------------------BROWN SUGAR GRAHAM CRUST-------------------------- 1 1/2 c Graham Cracker Crumbs; * 1/4 c Brown Sugar; Firmly Packed 1/3 c Butter or Margarine; Melted ----------------------------------FILLING---------------------------------- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened 1/2 c Sugar 1/2 t Vanilla 2 ea Egg Whites; Stiffly Beaten 16 oz Cherries; Pie, In Water 1 x Red Food Coloring 1/4 c Sugar 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Golden Treasure Pie Categories: Cheese Desserts Fruits Pies Servings: 8 17 oz Pineapple; Crushed, 2 Cn 1/2 c Sugar 2 tb Cornstarch 2 tb Water 2/3 c Sugar 1 tb Butter Or Margarine 1/4 c Unbleached Flour 1 c Cottage Cheese; Creamed, * 1 t Vanilla 1/2 t Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 c Milk 1 ea Unbaked 10-inch Pie Shell * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Sauce Piquant Categories: Cajun Main dish Poult Servings: 30 2 c Bacon drippings (for roux) 6 c Plain flour 7 c Onion, chopped 1 c Bell pepper, chopped 3 c Green onions, chopped 1 c Celery, chopped 3 c Parsley, chopped 1/4 c Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 c Tomato sauce 8 c Chablis wine 1 1/2 pt Stuffed olives 6 T Lea & Perrins 8 T Louisiana hot sauce 1 t Dried mint, crushed 6 T Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Maque Choux Categories: Cajun Main dish Poult Servings: 4 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 t Salt 1 t Sugar 1 x Black pepper 2 T Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot Chicken Wings Categories: Cajun Appetizers Poult Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Big Mamou on Pasta Categories: Cajun Main di Servings: 6 -----------------------------------PASTA----------------------------------- 6 qt Hot water 1/4 c Vegetable oil 3 T Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------------------------------SEASONING MIX------------------------------- 2 t Dried thyme leaves 1 1/4 t Ground cayenne pepper 1 t White pepper 3/4 t Black pepper 1/2 t Dried sweet basil leaves -----------------------------------SAUCE----------------------------------- 1 lb Unsalted butter plus 4 T Unsalted butter 1 c Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 t Minced garlic 3 1/4 c RICH chicken stock (see note 2 T Worcestershire sauce 1 T Tabasco sauce + 1 teaspoon 2 cn Tomato sauce (16 oz) 2 T Sugar 2 c Green onions,chopped vy fine ---------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 T Salt 1 1/2 t White pepper 1 1/2 t Garlic powder 1 1/4 t Ground cayenne pepper 1 t Black pepper 1 t Cumin (optional) 1/2 t Dried sweet basil leaves 2 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken & Sausage Gumbo Categories: Meats Poultry Soups Servings: 8 1 ea Chicken, about 2 lb 16 oz Sausage, smoked link 1 1/2 lb Fresh Okra 1 ea Fresh tomatoe, or 16 oz can 1 ea Onion, large and chopped 2 T Shortening or oil 2 T Flour 3 qt Water 1 x Salt/pepper to tatse Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt and pepper. Fry the chicken until brown. Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana 'Andouie', if available. After the chicken is browned, place sausage in the same skilett... use a heavy iron one. Brown the sausage, on both sides. Save the grease from chicken and sausage. Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they become tender. Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux... just make it real dark. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Starter #1 Categories: Breads Servings: 1 2 c Unbleached Flour 1 pk Active Dry Yeast 1 x Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Starter #2 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Starter #3 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Starter #4 Categories: Breads Servings: 1 1 x Unbleached Flour 1 x Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Starter #5 Categories: Breads Servings: 1 4 c Unbleached Flour 2 T Salt 2 T Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Starter #6 Categories: Breads Servings: 1 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pancakes #4 Categories: Breads Servings: 4 1 c Buttermilk Pancake Mix 1/2 c Active Starter 1/2 c Milk 1 ea Large Egg 1 T Cooking Oil 1/2 t Baking Powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pancakes #5 Categories: Breads Servings: 6 3 ea Large Eggs, Well Beaten 1 c Sweet Milk 2 c Active Starter 1 3/4 c Unbleached Flour 1 t Baking Soda 2 t Baking Powder 1 1/2 t Salt 1/4 c Sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough French Bread Categories: Breads Servings: 18 1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F) 4 1/2 c Unbleached Flour, Unsifted 2 T Sugar 2 t Salt 1 c Warm Water 1/2 c Milk 2 T Vegetable Oil 1/4 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: The Doctor's Sourdough Bread Categories: Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 T Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 T Sugar 2 t Salt 2 t Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Honeymoon Sourdoughs Categories: Breads Servings: 4 1 c Active Starter 1 1/4 c Prepared Biscuit Mix 1/2 t Baking Powder 1 T Cooking Oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Aunt Cora's Biscuits Categories: Breads Servings: 4 1 1/2 c Sifted Unbleached Flour 3 t Baking Powder 1 t Salt 1 1/2 t Baking Soda * 2 T Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mary Rogers's Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active Starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or Shortening 1 T Sugar 3/4 t Salt 2 t Baking Powder 1/2 t Baking Soda 1/4 t Cream Of Tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sheepherder Bread Categories: Breads Servings: 18 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 T Sugar 2 T Shortening, Melted 1 t Salt 1/4 t Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Sams Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 1/2 c Sugar 2 T Shortening 2 c Unbleached Flour 1 t Baking Powder 1 ea Large Egg 1/2 t Nutmeg 1/4 t Cinnamon 1/2 t Baking Soda 1/2 t Salt 1/3 c Buttermilk or Sour Milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rummy Chicken (Smashed Chicken) Categories: Main dish Poultry Poultry Servings: 6 1 ea Chicken, cut into parts 1 c Dark rum 1 x Oregano 1 x Lemon/lime juice 1 ea Onion, chopped 1 x Salt/pepper Get a chicken, cut into parts. Brown the chicken in butter after dreging through flour. Remove the chicken, dispose of excess grease. Leave drippings, and a little oil. Cut lemon/lime into slices, simmer with remaining ingredients. Add 1/4 cup of rum and simmer until most of the liquid is gone. Replace the chicken, add the rest of the rum, turn the heat off and let sit 1/2 hour and let chicken get 'smashed'. turn on heat to low/med heat to warm. Serve over rice/noodles. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Stuffed Chicken Breasts Categories: Main dish Poultry Servings: 4 4 ea Large Chicken Breasts 1/2 lb Mushrooms 1/4 lb Chineese pea pods 4 ea Carrots, medium 3 ea Small green onions 2 ea Slices white bread 1 ea Chicken bouillion cube Cut each breast in half, remove bones. Leave skin on. With a mallet, pound breasts until 1/4" thick. Chop mushrooms, cut pea pods into thin strips. Cut carrote crosswise in half, mince onions. Saute vegetables until tender, remove about 1/2 cup veggies, set aside. Put remaining ingredients in bowl and add bread torn in pieces with 2 tsp. water and 1/4 tsp salt. Spoon mixture into each breast, fold over, fasten with toothpicks. Add oil to skillet, cook chicken until brown, add chicken bouillion and 3/4 cup water. Heat to boiling, simmer about 20 minutes. Add a cup of milk and 1 TBS flour to make sauce. Add Vegetables. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chimichangas Categories: Main dish Poultry Mexican Servings: 4 3 c Chopped chicken 2/3 c Picante sauce 1/3 c Green onion, chopped 1 t Ground cumin 1/2 t Salt 8 ea Tortillas, flour 1/4 c Melted butter 1/2 c Shredded Chedar cheese 1/2 c Shredded Jack cheese Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brown and serve chicken Categories: Main dish Poultry Servings: 4 1 pk Chicken tenders 1/4 c Brown sugar 1 T Margarine, melted 1 1/2 t Garlic salt 1/4 c Parsley, chopped Place chicken in a baking dish. Combine suagr, margarine and garlic salt. Bake at 375 for 30 minutes. After 15 minutes, turn chicken and baste with sauce. Serve with rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Greek Chicken Categories: Main dish Poultry Greek Servings: 4 1 pk Chicken tenderloins 1 pk Sour cream 1 pk Shake 'n Bake coating 1 ea Lemon 1 x Vegetable oil 1 ds Salt/pepper Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and dry tenders. Dip tenders in sour cream, cover well. Roll tenders in coating mix. Place in baking dish, squeexe lemon over chicken. Bake 35-40 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Orange rice with Chicken Categories: Main dish Poultry Servings: 4 1 pk Chicken tenderloins 2 T Salad oil 2 T Margarine 1/2 c Celery, chopped 1 c Mandarin oranges, drained 2 c Rice, cooked 1/4 c Almonds, sliced (optional) Heat large skillet. Add oil and chicken, saute until tender. Remove chicken, metl margarine in same skillet and saute celery. Stir in orange slices, and other ingredients. Toss until heated. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mayonnaise Chicken Categories: Main dish Poultry Servings: 4 1 ea Chicken, cut in parts 1/2 c Mayonnaise 1 1/4 c Italian bread crumbs Brush chicken with mayonnaise, shake chicken in a bag of crumbs. Bake at 425 for 40 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potatoe Wedges Categories: Vegetables Servings: 4 3 ea Medium baking potatoes 1/3 c Unsalted margarine/butter 2 1/2 t Mrs. Dash Seasoning 1/2 c Shredded cheese 1 c Sour cream 1 T Mrs. Dash Seasoning (dip) Sour Cream Dip: Combine sour cream and Mrs. Dash for dip, cover and chill. Potatoes: Preheat oven to 375 F. Scrub potatoes, pat dry and cut into 8 wedges. Melt butter in a pan, add remaining Mrs. Dash. Dip potatoe wedges into butter, coat all sides. Place in a single layer in a baking dish. Cut side down. Spoon remaining butter over potatoes. Bake 20-25 minutes or until brown. If desired, sprinkle shredded cheese over potatoes and bake anotheer 3-5 minutes until cheese is melted. Serve with sour cream dip or steak sauce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sour Cream Chicken Casserole Categories: Main dish Poultry Servings: 4 4 c Frito corn chips 3 c Cooked chicken 1 c Mild chillies, chopped 1 c Onion, chopped 1 1/2 c Sour cream 1/4 t Salt 2 c Shredded cheese 1/4 t White pepper 1/4 t Cumin 1 ea Garlic clove Grease casserole dish. Place 3 cups corn chips in dish bottom to cover. Mix chicken, chillies, onion, spices and add to dish. Spread cheese over all. Cover with sour cream, cover the dish, bake at 325 F for 30 minutes, uncover and add remaining chips. Bake another 15-20 minutes, or until bubbly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creamy Crunchy Chicken Rice Categories: Main dish Poultry Servings: 6 1 pk 8 oz. cheese spread 1 1/2 c Cooked, hot rice 2 c Cooked chicken 1 cn 10 oz. green peas 1 cn Fried onions Combine cheese spread and rice. Add chicken, peas and 1/2 onion. Place in casserole and bake at 350 F for 15 minutes. Top with remaining onions and bake another 5 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Margarita Categories: Main dish Poultry Servings: 4 1 ea Chicken, 3-3-1/2 lb 1 T Ground cumin 1 T Chilli powder 3 ea Limes (juice of) 10 ea Garlic cloves (chopped fine) 3 T Olive oil 1/2 c Tequilla (white/gold) 1/2 c Water 1 x Cilantro (garnish) Remove skin from chicken, cut chicken into parts. Combine cumin, chilli powder, lime juice, garlic and 1 T oil in a bowl. Marinate the chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown chicken on all sides. Add marinade; tequilla and water. Cover skillet and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken peices onto a platter. Reduce sauce over high heat until of a good coating consistency and pour over chicken. Garnish with cilantro leaves. Serve with rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peach Walnut Spice Cake Categories: Cakes Desserts Fruits Servings: 12 1/2 c Butter 1/2 c Sugar 1/2 c Brown Sugar, packed 4 ea Eggs 1/3 c Molasses 2 ea Fresh Peaches 2 1/2 c Flour 1/2 t Salt 3/4 t Baking Soda 2 t Cinnamon 1/2 t Nutmeg 1/2 c Chopped Walnuts Cream butter and sugars until light and fluffy. Beat in eggs, then add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Makes 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 8 2 T Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 T Sugar 1/8 t Salt 1/4 t Cinnamon 1/4 t Nutmeg 3 T Flour 4 T Butter 1 c Heavy Cream, Whipped Prepare pastry for 8" single crust pie. Set aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Preserve Bars Categories: Cookies Desserts Servings: 20 1 c Butter 1 c Brown Sugar, packed 1 1/2 c Flour 1/2 t Baking Soda 1/2 t Almond Extract 1 1/2 c Oats, uncooked 1 c Fruit Preserves 1/4 c Sliced Almonds, toasted Beat butter and sugar until well blended. Add combined flour and baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Old Fashioned Rice Pudding Categories: Desserts Servings: 4 1/3 c Rice, raw 1/3 c Sugar 1 t Cornstarch 1/4 t Salt 1 1/3 c Milk 1 T Butter 1/2 t Vanilla 2 ea Eggs Cook rice according to package directions until tender. Combine sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pineapple Butterscotch Cake Categories: Desserts Cakes Servings: 16 1 cn Crushed Pineapple (20 oz) 1 c Butterscotch Chips 1 pk Pound Cake Mix (16 oz) 1 pk Instant Butterscotch Pudding Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Microwaved Norwegian Baked Apples Categories: Fruits Desserts Snacks Servings: 4 2 ea Large Red Baking Apples 4 oz Gjetost Cheese, 1 c shredded 1/3 c Chopped Pecans 1/4 c Raisins 2 T Brown Sugar 1/2 t Cinnamon 1/8 t Nutmeg Cut each apple in half crosswise. Remove core. Arrange apple halves in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Pies Desserts Servings: 8 1/2 c Baking Molasses 1 ea Egg Yolk 1/2 t Baking Soda 3/4 c Boiling Water 3/4 c Flour 1/2 c Brown Sugar 2 T Butter 1/8 t Nutmeg 1/8 t Ground Ginger 1/8 t Ground Cloves 1/2 t Cinnamon 1/4 t Salt 1 ea Pastry for 9 inch pie Line 9 inch pie plate with pastry. Mix molasses and egg yolk. Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocoholics Cookies Categories: Cookies Desserts Servings: 50 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 T Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 T Vanilla 3 c Flour 1/2 t Baking Powder 1/4 t Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted Preheat oven to 300 degrees. Spread nuts on baking sheet and place in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bogus Cookies Categories: Cookies Desserts Servings: 112 2 c Butter 2 c Sugar 2 c Brown Sugar 4 ea Eggs 2 t Vanilla 4 c Flour 5 c Ground Oatmeal 1 t Salt 2 t Baking Powder 2 t Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) To make ground oatmeal, add small amounts at a time to a blender until all is powder. Cream butter and sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Streusel Cream Peach Pie Categories: Pies Desserts Fruits Servings: 8 1 x Pastry for 9 inch Pie 10 ea Fresh Peaches 1/2 c Sugar 1/2 t Nutmeg 1 ea Egg 2 T Cream 1/4 c Brown Sugar 1/4 c Softened Butter 1/2 c Flour Peel and quarter peaches and arrange in 9 inch pastry lined pie plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. Preheat oven to 425 degrees ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Butternut Cake Categories: Cakes Desserts Servings: 12 2 x Sticks Butter 3 c Sifted Flour 1 t Baking Soda 3 ea Eggs 2 c Sugar 1 c Buttermilk 3 t Butternut Flavoring 1/4 t Salt 8 oz Cream Cheese 1 x Stick Butter 1 x Box Powdered Sugar 2 t Butternut Flavoring 1 c Chopped Nuts Preheat oven to 350 degrees Grease and flour three 9-inch cake pans Have all ingredients at room temperature. Cream sugar and 2 sticks of butter. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. Icing Cream together, 1 stick butter, cream cheese, powdered sugar and 2 teaspoons flavoring. Add nuts. Spread on cooled cake. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 6 1 x Pastry for 8-inch pie 2 T Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 T Sugar 1/8 t Salt 1/4 t Cinnamon 3 T Flour 4 T Butter 1 c Heavy Cream, Whipped Preheat oven to 450 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice peaches into a large bowl and sprinkle with lemon juice. Mix 1 1/4 cup sugar with the salt, nutmeg, cinnamon and flour and add to the peaches. Toss until they are evenly coated. Spread peaches in a 1 1/2 to 2 quart baking dish and dot all over with the butter. Roll out the pastry dough to cover the top of the dish with a 1 1/2 inch overhang. Press pastry to the edge of the dish and flute it. Cut 2 or 3 vents in the top. Sprinkle the top with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and continue baking 30 minutes more. Serve with the whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fresh Pear and Apple Pie Categories: Pies Desserts Fruits Servings: 6 4 ea Apples (4 cups sliced) 4 ea Firm Pears (4 cups sliced) 2 T Lime Juice 2/3 c Brown Sugar, firmly packed 1/4 c Cornstarch 1/2 t Cinnamon 1/4 t Nutmeg 2 T Butter 1 x Pastry for a 9 inch pie Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Overnight Coffee Cake Categories: Breads Breakfast Desserts Servings: 8 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 t Cinnamon 1 pk Carmel/Butterscotch Pudding* 1 x Stick Margarine * Small package of pudding mix, NOT instant Grease a Bundt pan and dump frozen balls of dough into the pan first. Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crumb-Nut Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the crumbs. Chocolate snaps are good too. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pastry Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 1/3 c Softened Butter 1/3 c Sugar 1 ea Egg 1 1/4 c Unsifted Flour Cream butter and sugar in small mixer bowl; blend in egg. Add flour; mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Graham Cracker Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 1 1/2 c Graham Cracker Crumbs 1/3 c Sugar 1/3 c Melted Butter Combine all ingredients. Press into bottom and halfway up side of 9 inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Marble Cheesecake Categories: Cheesecake Desserts Servings: 12 1 x Crumb-nut Cheesecake Crust 3 pk Softened Cream Cheese* 3/4 c Sugar 1/2 c Sour Cream 2 t Vanilla 3 ea Eggs 3 t Flour 1/4 c Hershey's Cocoa 1/4 c Sugar 1 T Vegetable Oil 1/2 t Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees Prepare crust and set asie. Combine cream cheese, 3/4 cup sugar, the sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mark's Famous Po-Boy Categories: Sandwich Main dish Servings: 4 1 1/2 lb Beef; roast 1/2 ea Onion; diced 1/2 ea Bell pepper; diced 5 oz Hickory smoked worcestershir 2 T Peanut oil 1 t Seasoning salt 3 T Mayonaise 8 ea Swiss cheese; sliced 2 ea Soft french bread Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: 100% Whole Wheat Bread Categories: Breads Yeast Servings: 6 2/3 c Water 3 pk Yeast 1 T Sugar 8 c Scalded milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 T Salt 12 c Whole wheat flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: All-American Hot Dish Categories: Hamburger Main dish Meats Servings: 6 1 lb Lean ground beef 1/2 c Onion; chopped, 1 md 8 oz Whole kernel corn, 1 cn 8 oz Tomato sauce; 1 cn 1/4 c Ripe olives; pitted, halved 4 oz Noodles; uncooked, abt 2 c 2 c Water 1 t Oregano leaves 1/2 t Salt 1/4 t Pepper 1 c Cheddar cheese; shredded Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bacon Roll-ups Categories: Appetizers Servings: 5 6 oz Cream cheese w/chives 1 T Milk 25 ea Mixed grain sandwich bread 25 ea Bacon cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables Breads Servings: 3 3 ea Slices bacon 3 ea Slices rye bread, toasted 2 T Mayo. or salad dressing 1/2 t Dried dill weed 1 ea Large tomato, sliced 3 ea Slices swiss cheese Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Pizza Sandwich Categories: Cheese Hamburger Main dish Servings: 6 1 lb Lean ground beef 15 oz Tomato sauce; 1 cn, or 15 oz Pizza sauce; 1 cn 1 t Oregano leaves 2 c Biscuit baking mix 1 ea Egg; lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;sliced,drained,1cn 1/4 c Parmesan cheese; grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. ~--------------------------------------------------------------------- ~--- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbecue Hamburger Patties Categories: Ground beef Main dish Meats Servings: 6 1 1/2 lb Ground beef 1/2 c Onion; chopped, 1 medium 1 t Salt 1/3 c Catsup 1/2 c Chili sauce 2 T Brown sugar 1 T Lemon juice mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbecue Sauce Categories: Sauces Servings: 4 3/4 c Chopped onion 3/4 c Tomato catsup 1/3 c Lemon juice 3 T Worcestershire sauce 2 t Salt 1/2 c Salad oil 3/4 c Water 3 T Sugar 2 T Prepared mustard 1/2 t Pepper Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbecued Beef In Crusty Rolls Categories: Main dish Meats Sauces Servings: 4 1/3 c Catsup 2 T Vinegar 2 T Finely chopped onion 1 ea Finely chopped garlic clove 1 1/2 t Worcestershire sauce 1 t Packed brown sugar 1/8 t Dry mustard 1 ea Dash pepper 2 c Cut-up cooked beef 4 ea French rolls, split 4 ea Slices american cheese Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbecued Beef On Buns Categories: Main dish Sauces Meats Servings: 4 1 c Catsup 2 T Brown sugar 1 T Lemon juice 1 T Worcestershire sauce 1 t Prepared mustard 1/2 t Onion salt 1/8 t Pepper 8 oz Cooked roast beef * 4 ea Hamburger buns, split * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ~--------------------------------------------------------------------- ~---- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbecued Beef Roll Categories: Steak Beef Meats Servings: 6 1 ea Full cut round steak * 3/4 c Catsup 1/3 c Chil sauce 1/4 c Brown sugar 1/4 c Wine vinegar 2 T Steak sauce 1/2 t Cumin 1/2 t Chili powder 1 t Meat tenderizer 1/2 t Salt 1/2 t Pepper 3/4 c Shredded cheddar cheese 1/4 c Whole kernal corn 1/4 c Chopped green pepper 1/4 c Chopped pitted ripe olives 1/2 c Unbleached all-purpose flour 3 T Cooking oil 1/4 c Water 1/4 c Shredded cheddar cheese 2 T Sliced pitted ripe olives 3 ea Tomato roses 1 x Green pepper slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~--------------------------------------------------------------------- ~--- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Basic Hamburgers Categories: Meats Main dish Hamburgers Servings: 3 1 1/2 lb Ground beef 1/4 c Onion; finely chopped, 1 sm. 1/4 c Water or evaporated milk 1 t Salt 1 t Worcestershire sauce 1/4 t Pepper 1 x ---------variations--------- 1 T Horseradish 1 T Mustard; prepared 1 T Chives; snipped 2 T Blue cheese; crumbled, * 2 T Sesame seed 1/4 c Ripe olives; chopped 1/4 c Dill pickle; chopped, or 1/4 c Pickle relish 1/4 c Nuts; chopped * You should use only enough Blue Cheese to suit your own taste. ~--------------------------------------------------------------------- ~--- Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef Tacos Categories: Mexican Main dish Servings: 6 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea Clove garlic (optional) 1 pk Taco shells 1 c Green chili or taco sauce Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blue Ribbon Burgers Categories: Cheese Hamburgers Main dish Servings: 6 2 lb Ground beef 2 t Worcestershire sauce 1/2 t Salt 1/4 t Garlic salt 1/4 t Pepper 3 oz Cream cheese; softened, 1 pk 2 T Blue cheese; crumbled 4 oz Mushrooms; 1 can, * * Use 1 4-oz can of mushroom stems and pieces. ~--------------------------------------------------------------------- ~-- Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Braunburgers Categories: Hamburgers Main dish Meats Servings: 5 1 lb Ground beef 1/4 lb Braunschweiger sausage; * 1/4 c Dairy sour cream 2 T Onion; finely chopped * Braunschweiger Sausage is also known as liver sausage. Because of the seasonings in the sausage, no additional seasonings are needed. ~--------------------------------------------------------------------- ~--- Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brownie Cookies Categories: Desserts Cookies Chocolate Servings: 48 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 c Sifted all-purpose flour 1 1/2 t Baking soda 1/2 t Baking powder 1/4 lb Unsalted butter 1 c Granulated sugar 1 T Vanilla extract 2 ea Eggs 1 T Milk 3/4 c Finely chopped walnuts 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Burgundy Burgers Categories: Hamburgers Main dish Meats Servings: 6 1 1/2 lb Ground beef 1/4 c Burgundy or other red wine 1/4 c Onion; finely chopped, 1 sm. 1 T Worcestershire sauce 1 t Seasoned salt 1/4 t Pepper 1/8 t Garlic salt Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cake Brownies Categories: Desserts Cakes Servings: 24 1 x ----------brownie----------- 1/2 c Butter 1/2 c Oil 1 c Water 4 T Unsweetened cocoa 2 c Flour 2 c Sugar 2 ea Eggs 1 t Baking soda 1/2 c Buttermilk 1 t Vanilla 1 x ----------frosting---------- 1/2 c Butter 3 T Unsweetened cocoa 1/3 c Buttermilk 1 pk Confectioners sugar 1 c Chopped walnuts 1 t Vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CAMPERS PIZZA PIE Categories: Italian Pizza Servings: 4 8 ea . pizza or spaghetti 1 ea Wheat bread 1/4 ea Mozzarella cheese 1 x Pepperoni Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheddar Bacon Treat Categories: Cheese Main dish Meats Servings: 2 4 oz Cheddar; sharp, shredded, 1c 1/2 t Lemon juice; fresh 1/2 t Worcestershire sauce 1/8 t Paprika 1/8 t Garlic powder 1 ds Pepper 2 t Dairy sour cream 3 ea Bacon; slices, * 4 ea Bread; slices, buttered 1 x Lettuce 1 x Tomato slices * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheeseburger Pie Categories: Cheese Hamburger Main dish Servings: 6 1 x -----------crust------------ 1 c Bisquick baking mix 1/4 c Milk or light cream 1 x --------meat filling-------- 1 lb Lean ground beef 1/2 c Onion; chopped, 1 md 1/2 t Salt 1/4 t Pepper 2 t Bisquick baking mix 1 t Worcestershire sauce 1 x ----------topping----------- 2 ea Tomatoes; sliced, md 2 ea Eggs; lg 1 c Cheddar cheese; shredded,4oz Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHICAGO DEEP-DISH PIZZA Categories: Italian Pizza Servings: 4 1 ea . loaf frozen white b 1 ea . italian sausage 1/4 ea P chopped onion 16 ea Can tomatoes 6 ea . can tomato paste 1/3 ea P grated parmesan che 1 ea P. dried oregano leave 1 ea P. dried basil leaves, 12 ea . natural low moistur On lightly floured surface,let dough stand at room temperature 1 hour.Remove casing from sausage.Brown sausage;drain.Add onions; cook until tender.Stir in tomatoes,tomato paste,Parmesan cheese and seasoning;simmer 15 minutes.Roll dough to 15 X 11 " rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan. Cover with half of mozzarella cheese and tomato mixture;repeat layers.Bake @ 425 degrees 20 minutes.Sprinkle with additional Parmesan cheese,if desired.Let stand 15 minutes before serving. Options: Add 1 cup mushroom slices and 1/2 cup chopped green peppers with onions.Add 1 tsp. fennel seed to meat mixture. Serves 8. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Noodle Soup Categories: Penndutch Soup/stews Servings: 1 4 lb Chicken 3 qt Water, cold 1 ea Onion, sliced 1 ea Carrot, sliced 1 ea Bay leaf 1 t Parsley 1 x Salt & pepper Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Tacos Categories: Mexican Main dish Poultry Servings: 6 1/4 c Green onion, chopped 1 T Shortening 2 c Cooked chicken, shredded 8 oz Green chili salsa 1 ea Salt to taste 1 pk Taco shells 1 c Grated cheddar cheese 1 x -----optional toppings:----- 1 ea Chopped lettuce 1 ea Chopped tomato 1 ea Sour cream 1 ea Guacamole Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chili Dogs Categories: Main dish Servings: 1 2 ea Frankfurters 2 ea Frankfurter buns, split 1/3 c Chili with beans 1 ea Fresh onion, chopped opt. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Chip Squares Categories: Desserts Servings: 4 1/2 c Firmly packed brown sugar 1/2 c Margarine softened 1 ea Large egg 1 t Vanilla 1/2 c Unbleached flour 1/2 c Rolled oats 1 t Baking powder 1/4 t Salt 1/3 c Semisweet chocolate chips 1/4 c Chopped nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Chip Torte Categories: Snacks Desserts Servings: 6 3 ea Egg whites; large 1/4 t Salt 1/8 t Cream of tartar 1 1/3 c Sugar 1 t Vanilla extract 1 c Potato chips; crushed 1 1/2 oz Unsweetend chocolate 1 c Milk 1 T Flour; unbleached 1/4 t Salt 3 ea Egg yolks; large,beat slight 1 T Butter 1/2 t Vanilla extract 1/2 c Heavy cream;sweeten, whipped Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Marble Cake Categories: Penndutch Cakes Servings: 1 1/3 c Butter 2 ea Egg, well beaten 1 c Sugar 1 1/2 c Flour 2 t Baking powder 1/2 c Milk 1 ea Chocolate, unsweetened, squa 1 T Butter 1 t Vanilla Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350-F about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate marshmallow bars Categories: Desserts Servings: 16 2 oz Unsweetened chocolate 1/2 c Butter 1 c Sugar 2 ea Eggs 1/2 c Flour 1 t Vanilla 1 c Chopped pecans 16 ea Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cinnamon French Toast Categories: Children Servings: 3 1 x Lge egg, beaten 1/4 c Milk 1 t Vanilla extract 1/4 t Ground cinnamon 3 x Slices bread This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Clown Faces Categories: Children Eggs Servings: 1 1 x Lge pancake 2 x Poached or fried eggs 3 x Orange slices 1/2 x Cherry tomato Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Corn Bread Categories: Penndutch Breads Servings: 1 1 c Cornmeal, yellow 1 x *or: 1 c Cornmeal, white 4 T Sugar 1 t Salt 1 ea Egg, well beaten 1 c Milk, skim 1 c Flour 4 t Baking powder 2 T Butter, melted Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400-F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crunchy Teriyaki Burgers Categories: Hamburgers Main dish Meats Servings: 6 1 1/2 lb Ground beef 1/2 c Water chestnuts; * 1/4 c Soy sauce 1/4 c Orange juice; or 1/4 c Sherry; dry 1 ea Clove garlic; minced 1 t Molasses or brown sugar 1/8 t Ginger; ground * Water chestnuts should be finely chopped. ~--------------------------------------------------------------------- ~--- Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dallas Cowboy Tacos Categories: Appetizers Servings: 3 1 ea Sausage (medium roll) 1 c Velveeta cheese 1/2 c Onion (chopped) 2 c Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Deviled Eggs Categories: Main dish Servings: 4 3 ea Large hard cooked eggs 2 T Mayo or salad dressing 1/2 t Prepared mustard 1 ea Dash of pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Double Cheese Hamburger Casserole Categories: Cheese Hamburger Main dish Servings: 5 4 oz Noodles; uncooked, abt 2 c 1 lb Lean ground beef 1/3 c Onion; chopped 1/4 c Celery chopped 8 oz Tomato sauce; 1 cn 1 t Salt 3 oz Cream cheese; softened, 1 pk 1/2 c Cottage cheese; creamed 1/4 c Dairy sour cream 1 ea Tomato; md., optional Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Double Chocolate Mint Chip Cookies Categories: Mint Chocolate Cookies Servings: 6 1 1/2 c Mint-chocolate chips; * 1 1/4 c Flour; unbleached 3/4 t Baking soda 1/2 t Salt 1/2 c Butter; softened 1/2 c Brown sugar; firmly packed 1/4 c Sugar; granulated 1/2 t Vanilla extract 1 ea Egg; large 1/2 c Nuts; chopped * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Family Favorite Burgers Categories: Hamburgers Main dish Servings: 6 1 1/2 lb Ground beef 2 ea Bread; fresh bread crumbs 1/3 c Milk 1/4 c Catsup 1/4 c Onion;finely chopped,1 small 1 t Salt 2 t Horseradish 2 t Worcestershire sauce 1 T Mustard; prepared Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Filled Hamburgers Categories: Hamburgers Main dish Meats Servings: 3 1 1/2 lb Ground beef 1/4 c Bread crumbs; dry 1/4 c Onion; chopped, 1 small 1 ea Egg; large 1 t Salt 1 t Worcestershire sauce 1/4 t Pepper 1 x ---------fillings *--------- 1 x Dill pickle or pickle relish 1 x Prepared mustard 1 x Catsup 1 x Horseradish 1 x Onion slices or 1 x Finely chopped onion 1 x Tomato slices 1 x Process american cheese or 1 x Cheddar cheese slices 1 x ----peppy cheese filling---- 1/4 c Cheese; ** 2 T Mayonnaise or salad dressing 1 lb Worcestershire sauce 1/2 t Salt 1/2 t Mustard; prepared 1/4 t Pepper 1 x ----------optional---------- 1 x Green chiles,canned,to taste 1 x Jalapenos; canned, to taste * Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese. ~--------------------------------------------------------------------- ~--- Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fried Pies Categories: Penndutch Pies Servings: 1 2 c Flour 1 t Salt 1/2 c Shortening 1/3 c Water, cold 1 x Fruit, stewed Sift the flour and salt together, cut in the shortening and mix with hands. Add water. Roll out about 1/8 inch thick on a floured board. Cut with a large cookie cutter about 4 inches in diameter. In each round, place 1 1/2 Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple sauce). Moisten edges with cold water, fold to make semi-circle and press edges together with a fork. Fry in deep fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frijoles Refritos (Refried Beans) Categories: Mexican Main dish Servings: 6 2 c Cooked beans 3 T Lard or bacon drippings 1/2 c Grated longhorn cheese Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fudge brownies Categories: Desserts Servings: 36 1 c Butter 4 oz Unsweetened chocolate 4 ea Eggs 1 x Pinch salt 2 c Sugar 1 c Sifted flour 1 t Baking powder 1 t Vanilla 1 c Chopped pecans 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hacienda Hamburger Categories: Beef Meats Servings: 6 2 lb Ground beef 2 T Cooking oil 1 1/2 c Chopped celery 1/2 c Chopped onion 2 c Uncooked noodles 1 c Diced american cheese 1 c Sliced ripe olives 2 t Salt 1/2 t Pepper Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ham And Cheese With Coleslaw Categories: Main dish Vegetables Breads Servings: 4 2 T Margarine or butter 1/2 t Prepared mustard 4 ea Slices rye bread, toasted 4 ea Slices cooked ham 1 ea Large tomato, sliced 4 ea Slices cheese 1 c Coleslaw Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburger Pasties Categories: Cheese Ground beef Main dish Servings: 8 1 lb Ground beef 1/4 c Onion; chopped, 1 sm. 8 oz Canned vegetables; 1 cn, * 1 c Cheese; shredded, (4 oz), ** 1/4 c Catsup 1/2 t Garlic salt 1/4 t Pepper 1 T Mustard; prepared 11 oz Pie crust mix or sticks; 1pk * Vegetables should be drained. You can use either peas or diced carrots or a mixture of both. ** Use either American or Cheddar cheese. ~--------------------------------------------------------------------- ~--- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburger Pizza Categories: Cheese Hamburger Main dish Servings: 8 1 x -----------crust------------ 2 1/2 c Bisquick baking mix 1 ea Active dry yeast; package 2/3 c Water; hot 1 x --------meat mixture-------- 1 lb Lean ground beef 1/2 c Onion; chopped, 1 md 15 oz Tomato sauce; 1 cn 2 t Oregano leaves 1/4 t Pepper 1 x ----------topping----------- 1/2 c Green pepper; chopped, opt. 2 c Mozzarella cheese; shredded 1 c Parmesan cheese; grated Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburger Soup Categories: Hamburger Soups Beef Servings: 8 1 1/2 lb Lean ground beef 1 ea Med. onion, chopped 1 c Carrots, sliced 1 c Celery, sliced 1 c Cabbage, sliced 2 t Worcestershire sauce 3 c Beef bouillon, or stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: High-Protein Muffins Categories: Muffins Breads Breakfast Servings: 10 1 1/2 c Raisins 1 3/4 c Milk 1 c Stirred whole wheat flour 1 c Soy flour 1 c Toasted wheat germ 4 t Baking powder 1 1/2 t Ground nutmeg 3/4 t Salt 4 ea Large eggs, slightly beaten 2/3 c Honey 2/3 c Vegetable oil 1/4 c Dark molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hobo Buns Categories: Main dish Vegetables Servings: 3 2 T Mayo or salad dressing 1/2 t Prepared mustard 3 ea Kaiser or french rolls,split 3 ea Slices bologna 1 ea Large tomato, sliced 3 ea Green pepper rings 3 ea Slices cheese Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot Chocolate Mix Categories: Beverages Servings: 10 2 lb Powdered sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: HOT TAMALE SHELLS Categories: Mexican Noodles Servings: 1 1 ea Can chopped green chilie 1/2 c Pitted ripe olive slices 1/2 c Salsa Prepare dinner as directed on package.Stir in remaining ingredients.Serve.Makes 3 1/2 cups. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Servings: 10 1 pt Mayonnaise 1 lb Processed cheese (velveeta) 1 ea Med or large onion 5 ea Greenpickledjalapeno peppers 1 x Chips or dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~--------------------------------------------------------------------- ~---- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lipton Onion Burgers Categories: Ground beef Beef Main dish Servings: 8 1 ea Env. soup mix; * 2 lb Beef; ground * Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Little Pigs in Blankets Categories: Penndutch Appetizers Servings: 1 1 ea Oyster 1 ea Sl Bacon Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Little Wieners and Orange Sauce Categories: Appetizers Servings: 5 2 pk Hot dogs (cut into bites) 1/2 c Sugar 3 T Cornstarch 1 1/2 c Orange juice 8 ea Cloves whole 1/4 t Cinnamon 1/4 c Vinegar Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: MAKE AHEAD ROLLED UP PIZZAS Categories: Italian Pizza Servings: 6 18 ea Slices bread 1 1/2 ea Cups grated mozzarel 1/2 ea Cup tomato sauce 1/2 ea Cup chopped black o 1/2 ea Tsp. italian herb se 1 x Several dashes t 1/2 ea Stick melted but Cut crusts from bread and roll out each slice with a rolling pin. Combine remaining ingredients except butter and stir to blend well.Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary).Brush each roll with melted butter.Put on a baking sheet and chill until serving time.When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled soup. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Make-Their-Own-Pizza Categories: Children Servings: 8 1 x (No Ingredients) ~ Refrigerator biscuit or roll dough (allow 2 rolls per child) - 16 oz jar good quality Spaghetti Sauce - freshly grated Mozzarella and Parmesan cheese, mixed - other toppings, such as green peppers, grated carrot, etc ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' In advance of the party, roll out the biscuits or rolls very flat between sheets of waxed paper and store on a cookie sheet in refrigerator. When it's time to bake, set the oven at the temp on dough pkg (usually 350-425 deg F) and pour the sauce into a bowl that can be reached by all. Set out the cheese and other toppings (anything you think the kids will like, or nothing if you think plain cheese is enough), give each child 2 pizzas on a paper plate, arm them with spoons, and let them make their own. You collect the pies, put them on baking sheets, and try to remember whose is whose. Note: You can use English muffins instead of dough. Allow 1 muffin per child as the base for the pizza. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Nifty Hamburgers On A Bun Categories: Breads Hamburgers Meats Servings: 4 8 ea Hamburger buns; * 1 x Prepared mustard or catsup 1 lb Lean ground beef 1/4 c Onion; chopped, 1 small 1 t Salt 1/4 t Pepper * Hamburger buns should be the small ones or use 6 slices of bread. ~--------------------------------------------------------------------- ~--- Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oatmeal Cookies Categories: Children Low-cal Cookies Servings: 6 3 c Rolled oats 1 c Flour (unbleached) 1/4 t Salt 2 T Light sesame oil 1 1/2 c Apple juice 1 T Honey (opt) Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired.) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peanut butter chip cookies Categories: Desserts Cookies Servings: 48 1/2 c Butter softened 3/4 c Packed brown sugar 1/2 c Chunky peanut butter 2 ea Eggs 1 1/2 c Flour 1 t Baking soda 1 c Salted peanuts 6 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peppy Pizza Pie Categories: Cheese Hamburger Main dish Servings: 6 1 lb Lean ground beef 2 oz Pepperoni; chopped,1/3 c abt 1/3 c Bread crumbs; dry 1 ea Egg; lg 1/2 t Oregano leaves 1/4 t Salt 8 oz Tomato sauce; 1 cn 8 oz Mushroom stems & pieces; * 1/4 c Ripe olives; pitted, sliced 1 c Mozzarella cheese; shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~--------------------------------------------------------------------- ~--- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: PIZZA BY THE FOOT Categories: Italian Pizza Servings: 6 2 ea Mild italian sausage 1/2 ea P water 1 ea Loaf (1 lb.) unslice 15 ea . pizza sauce 1 ea P. italian seasoning 1/2 ea P. garlic powder 1/4 ea Shredded provalone c 2 ea Ps (8 oz.) shredded mo Place sausage and water in shallow pan.Cover and bring to boil. Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into 1/4" slices.Slice bread in half lengthwise and lay cut side up on cookie sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6 servings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pizzaburgers Categories: Hamburger Meats Main dish Servings: 4 2 lb Hamburger 6 oz Stuffed green olives,chopped 1 lb Cubed mozzerlla cheese 1 x Salt, pepper, and oregano Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~--------------------------------------------------------------------- ~--- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Round-Up Beef (For A Crowd) Categories: Meats Sauces Servings: 20 10 lb Round, cut into strips 1 c Unbleached flour 1 x Oil to brown meat 5 c Water 3 c Catsup 1 1/4 c Brown sugar, firmly packed 1 1/4 c Red wine vinegar 5 T Worcestershire sauce 5 ea Med onions, chopped 1 x Salt and pepper to taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ruben Burgers Categories: Cheese Hamburgers Main dish Servings: 5 1 lb Ground beef 4 1/2 oz Corned beef spread; 1 cn, or 4 1/2 oz Deviled ham; 1 cn 1/4 c Onion; finely chopped, 1 sm. 1/4 t Salt 1/8 t Garlic salt 1/8 t Pepper 8 oz Sauerkraut; drained, 1 cn 5 ea Swiss cheese slices; * * Each cheese slice should be 3 inches by 3 inches. ~--------------------------------------------------------------------- ~--- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Saucy Beef Taco Pizza Categories: Beef Meats Servings: 4 2 lb Ground beef round 1 ea Med. onion, chopped 16 oz Taco sauce, mild or hot 1/2 c Sliced ripe olives 1 1/2 c Crushed corn chips 1 c Dairy sour cream 1 c Shredded monterey jackcheese 1/2 c Shredded cheddar cheese 1 x Sliced olives (optional) 1 x Sliced mushrooms (optional) 1 c Shredded lettuce 1 ea Med. avocado *** 1 ea Med tomato, diced * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~--------------------------------------------------------------------- ~--- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: SOUTHWEST PIZZA Categories: Main dish Italian Pizza Servings: 2 1 t Cornmeal 1 ea Can pillsbury all ready 1/2 c Tomato sauce 1/2 t Chili powder 1/2 c Each:diced green and re 1 ea Can green chilies,drain 1 ea Pkg. shredded colby and 1/2 c Chopped cilantro Preheat oven to 425 degrees.Sprinkle cornmeal onto bottom of a greased 10 x 15" jelly roll pan.Spread dough into pan.Bake 5 minutes.Remove from oven.Spread with combined tomato sauce and chili powder;top with bell peppers,chilies and cheese tossed with cilantro.Bake 15 to 20 minutes or until crust is golden brown. Makes 6 to 8 servings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Supreme Burgers Categories: Hamburgers Main dish Meats Servings: 8 2 lb Ground beef 1 1/2 oz Onion soup mix; 1 envelope 1/2 c Bread crumbs; dry 1 c Dairy sour cream 1/8 t Pepper Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Taco Patties Categories: Patties Ground beef Main dish Servings: 6 1 1/2 lb Ground beef 1/4 c Onion; chopped 1 t Salt 1 t Worcestershire sauce 1/4 t Pepper 3/4 c Water 1 1/4 oz Taco seasoning mix; 1 env. 1 ea Avocado; ripe, small 4 oz Cheddar cheese; shredded, 1c Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Triple Cheese Burgers Categories: Cheese Hamburgers Main dish Servings: 6 1 1/2 lb Ground beef 1/4 c Bread crumbs; dry 1/4 c Onion; finely chopped, 1 sm. 1 ea Egg; large 1 t Salt 1 t Worcestershire sauce 1/2 t Basil leaves 1/4 t Pepper 1/8 t Garlic salt 6 T Creamed cottage cheese 1/4 c Parmesan cheese; grated 8 oz Tomato sauce; 1 cn 6 ea Cheese slices; * * You can use either Mozzarella or Swiss cheese slices. Each slice should be 3 X 3 inches square. ~--------------------------------------------------------------------- ~--- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Twinkie Pie Categories: Pies Desserts Servings: 8 1 x Butter 9 ea Twinkies 3 ea Eggs; large, seperated 1 x Cream of tartar; dash of 1/2 c Sugar 1/2 t Vanilla extract 6 oz Chocolate chips; semisweet 1 c Pecans; chopped 1 c Heavy cream; whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Undescended Twinkies Categories: Desserts Soda pop Servings: 4 6 oz Orange jell-o; (2 pkgs) 1/2 c Pineapple juice 1 qt Vanilla ice cream; softened 8 ea Twinkies Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Variations on Rice Krispies Marshmallow Squares Categories: Cookies Snacks Servings: 8 1 x 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 Exported from Meal-Master (tm) v6.41 ------------------ Title: Almond Slices (Mondel Schnits) Categories: Penndutch Cakes Servings: 1 2 ea Egg 1/2 c Sugar 3/4 c Flour 1/2 t Baking powder 3/4 c Almond, sliced 2 T Water, ice 1/2 t Lemon extract 1 x *or: 1/2 ea Lemon, juice of 2 T Sugar The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Amanda's Angel Food Cake Categories: Penndutch Cakes Servings: 1 11 ea Egg white 1 1/2 c Sugar 1 c Flour 1 t Cream of tartar 1/8 t Salt 1 t Vanilla Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Anise Cookies Categories: Penndutch Cookies Servings: 1 6 ea Egg, separated 1 c Powdered sugar 1 c Flour, sifted 3 t Anise seed Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Dumplings (Eb'l Dumpling) Categories: Penndutch Fruits Servings: 1 2 c Flour 4 t Baking powder 1 t Salt 4 T Shortening 1 c Milk 6 ea Apple 1 x Sugar 1 t Cinnamon Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Fritters (Ob'l Puffers) Categories: Penndutch Brunch Servings: 1 1 c Flour 1 1/2 t Baking powder 3 T Powdered sugar 1/4 t Salt 1/3 c Milk 1 ea Egg, well beaten 2 ea Med Apple, sour, thinly slic Sift the dry ingredients into a bowl. Beat the egg and add the milk and stir into the dry ingredients. Mix well. Add the sliced apples. Drop batter by spoonfuls into hot fat and fry. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Meringue Categories: Penndutch Fruits Servings: 1 2 c Apple, stewed, hot 1/4 c Sugar 3 ea Egg, separated 2 T Butter 1/2 t Nutmeg 1/2 t Cinnamon 1 T Lemon juice 1/4 c Powdered sugar 1 t Vanilla Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Pot Pie Categories: Penndutch Pies Servings: 1 6 ea Apple, baking 1/4 lb Lard 4 c Flour 1/4 t Salt 1 t Cinnamon 1/8 lb Butter 1 x Water Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Strudel (Apfelstrudel) Categories: Penndutch Breads Fruits Servings: 1 2 1/2 c Flour 1 t Salt 2 T Shortening 2 ea Egg, slightly beaten 1/2 c Water, warm 5 c Apple, sliced 1 c Brown sugar 1/2 c Raisins 1/2 c Nuts, chopped 3 T Butter, melted 1/2 t Cinnamon 1 ea Lemon, grated rind of Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apples and Buttons (Schnitz un Knepp) Categories: Penndutch Ham Servings: 1 3 lb Ham 1 qt Apple, dried 2 T Brown sugar 2 c Flour 1 x Milk 4 t Baking powder 1/4 t Pepper 1 ea Egg, well beaten 3 T Butter, melted 1 t Salt *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Pick over and wash dried apples. Cover with water and let soak over night or for a number of hours. In the morning, cover ham with cold water and let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add brown sugar. Make dumplings by sifting together the flour, salt, pepper and baking powder. Stir in the beaten egg, milk (enough to make fairly moist, stiff batter), and melted butter. Drop the batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight and cook dumplings for 15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Applesauce Cake (Ob'l Dunkes Kucka) Categories: Penndutch Cakes Servings: 1 1 c Applesauce, unsweetened 1/2 c Butter 1 c Brown sugar, light 1 t Soda 1 t Cinnamon 2 c Flour 1/2 t Cloves 1/2 t Nutmeg 1 c Raisins 1/4 t Salt Mix butter, sugar, salt and spices. Add flour and applesauce in which soda has been dissolved. Add the raisins. Pour into an oblong, well-greased pan and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apricot Wine Categories: Penndutch Drink/alcoh Servings: 1 1 lb Apricot, dried 4 qt Water, warm 6 1/2 c Sugar 2 1/4 c Brown sugar 1 1/2 c Raisins 1 T Ginger 2 ea Lemon, thinly sliced 2 ea Orange, thinly sliced 1/2 c Yeast Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving 1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Aunt Hannah's Lebkuchen Categories: Penndutch Cakes Servings: 1 4 ea Egg 1 lb Brown sugar 1 1/2 c Flour 1 t Baking powder 1 t Cinnamon 1/2 t Cloves 3/4 c Raisins 3/4 c Nuts, chopped 3/4 c Wine 1 x *or: 3/4 c Coffee Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Ham Categories: Penndutch Ham Servings: 1 10 lb Ham 1 c Brown sugar 1/4 c Flour 1 t Mustard, dry 1/4 c Maple syrup 3 T Water 1 ea Cloves Note: This recipe assumes using an uncooked ham. Omit boiling the ham altogether if using a pre-cooked ham. Wash ham and cover with boiling water and let cook on top of stove for 4 hours. Let ham stand in liquid over night. Next day remove the fatty rind, make gashes across the surface of ham and stick in whole cloves. Make a paste of the sugar, flour and mustard by adding the syrup and water. Use water in which ham was cooked if available. Spread over ham and place in roasting pan. Bake uncovered at 400-F for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Spare Ribs and Sauerkraut Categories: Penndutch Pork Servings: 1 1 x Spare ribs 1 x Sauerkraut 2 c Flour 1 ea Egg, beaten 1 t Baking powder 1 c Milk Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Stuffed Potatoes Categories: Penndutch Vegetables Servings: 1 3 ea Potato 1 T Butter 1 T Cream 1 x *or: 1 T Milk 1/2 t Salt 1/8 t Pepper 1 ea Egg white, stiffly beaten Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bean Soup Categories: Penndutch Soup/stews Servings: 1 1 1/2 lb Beans, soup 2 c Celery, diced 1/2 c Onion, chopped 1 c Tomato, strained 2 t Parsley, minced 1/2 c Potato, diced 1 x Salt & pepper Soak beans overnight in water to cover. In morning, drain off the water, add fresh water and cook until almost soft. Wash ham and cover with cold water and boil until tender. Skim fat from the broth and add the beans and other ingredients and cook until potatoes are soft. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Berks County Potato Custard Pie Categories: Penndutch Pies Servings: 1 1 ea Med Potato 2 T Butter 3/4 c Sugar 2 ea Egg yolk 2 ea Egg white 1/2 ea Lemon, juice of 1/2 ea Lemon, grated rind of 1/2 c Milk 1 x *pastry Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Berks County Potato Dumplings Categories: Penndutch Misc/food Servings: 1 6 ea Potato 10 ea Sl Bread 1 ea Onion, grated 2 ea Egg, well beaten 1 t Parsley, minced 1 x Salt & pepper Grate the potatoes. Soak bread in cold water and squeeze out as much of the water as possible. Mix together the bread, salt, pepper, grated onion and parsley. Add the grated potatoes and eggs and mix well. Form into balls, roll in flour gently, drop into boiling salted water, and cook in a covered pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed chicken or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Black Walnut Cookies Categories: Penndutch Cookies Servings: 1 2 c Brown sugar 4 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 t Baking powder 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blitzkuchen Categories: Penndutch Cakes Servings: 1 4 T Butter 10 T Sugar 2 ea Egg, beaten 1 1/3 c Flour, sifted 1 1/2 t Baking powder 1/4 t Salt 1/2 c Milk 1 t Vanilla 1/2 t Cinnamon 1/4 c Walnuts, chopped 4 T Sugar Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift the flour, salt and baking powder and add alternately with the milk to the first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Boiled Icing Categories: Penndutch Cakes Frostings Servings: 1 1 c Sugar 4 T Water, cold 1 ea Egg white, beaten 1 t Vanilla Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brandied Peaches Categories: Penndutch Can/preserv Servings: 1 1 ea Peach 1 qt Brandy 1 x Sugar Skin peaches by pouring boiling water over a few at a time and allowing to stand a few minutes. Then dip in cold water and skins will rub off. After peaches have been skinned, measure them and use one half of their weight in sugar. Have a large, clean, covered stone crock and put in a layer of peaches and a layer of sugar until all ingredients are used. Pour the brandy over the layers. Cover the crock with a heavy piece of white muslin before placing on the top of the crock. Set aside in a cool place and allow peaches to stand 2 to 3 months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bread Pudding Categories: Penndutch Puddings Servings: 1 1 qt Cake 1 x *or: 1 qt Bread, stale 2 c Milk 1/2 c Sugar 2 ea Egg, well beaten 1/4 c Raisins 1/4 t Nutmeg Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish. Arrange bread or cake in dish and pour liquid over it. Let stand until bread has been thoroughly soaked. Add the raisins and bake at 350-F for 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bread Stuffing (for poultry) Categories: Penndutch Stuffings Servings: 1 1 qt Bread 1 x Water 1 t Salt 1/8 t Pepper 1/4 t Poultry seasoning 1 t Parsley, chopped 1/2 t Onion, minced 2 T Butter, melted 1 ea Egg, slightly beaten 1 x Giblets Soak the bread in cold water and squeeze dry. Add seasoning ingredients and melted butter and mix thoroughly. Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine. Use for stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Breaded Veal Cutlet (WeinerSchnitzel) Categories: Penndutch Veal Servings: 1 2 lb Veal steak 1 x Salt & pepper 1 x Crackers, crushed 1 x *or: 1 x Bread crumbs 1 ea Egg, beaten 1 x Lemon juice 1 x Egg, fried Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brisket of Beef with Sauerkraut and Dumplings Categories: Penndutch Beef Servings: 1 3 lb Beef brisket 1 1/2 qt Sauerkraut 1 ea Onion, sliced 2 T Shortening 1 x Salt & pepper 1 x *dumpling dough Melt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brown Betty Pudding Categories: Penndutch Puddings Servings: 1 4 c Apple, sliced 2 c Bread, cubed 3/4 c Brown sugar 2 t Butter 1/8 t Cinnamon 1/4 c Water, hot Slice the pared apples very fine. Brush a pudding pan with butter, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350-F for 30 minutes or more. Remove cover and brown. Serve with a hard or lemon sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brown Flour Soup (Braune Mehlsuppe) Categories: Penndutch Soup/stews Servings: 1 1/4 c Butter 10 T Flour 5 c Soup stock 1 x Salt & pepper 1 x Cheese, grated Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brown Sugar Pudding Sauce Categories: Penndutch Puddings Sauces Servings: 1 1 c Brown sugar 1 ea Egg, slightly beaten 1 t Vanilla Beat all together until creamy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Buckwheat Scrapple Categories: Penndutch Pork Servings: 1 1/2 ea Hog's head 1 ea Liver 1 ea Heart 1 ea Sweetbreads 1 x Corn meal, yellow 1 x Buckwheat flour 1 x Salt & pepper 1 x Sage, powdered 1 x Mace Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Butter Semmels (A Moravian "companies" delicacy) Categories: Penndutch Rolls Servings: 1 2 c Milk, scalded 6 c Flour 1/2 t Salt 1 c Sugar 2 ea Egg, well beaten 1/2 c Butter 1/2 c Potato, mashed 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 1/4 c Powdered sugar 2 T Butter, melted This batter must be made in the early evening and set to rise in a warm place until morning. Mix together the dissolved yeast cake, mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk, add the butter and stir until melted. When cool add the eggs, 1/2 cup of sugar, and salt and combine with the yeast mixture. Sift in the flour and knead thoroughly. Cover and let rise in a warm place until morning. Roll out to about 1/4 inch thick, brush the dough with melted butter and cut in 2 inch squares. Turn up the four corners toward the center. Place on a greased baking sheet about 2 inches apart and let rise until light. Bake at 450-F for 20 minutes. Remove from oven, brush with melted butter, and sprinkle with powdered sugar. Serve hot with plenty of coffee. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Butterscotch Candy Categories: Penndutch Candies Servings: 1 2 c Sugar 1/4 c Butter 4 T Water 1 T Vinegar Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Butterscotch Pie Categories: Penndutch Pies Servings: 1 1 c Brown sugar 1/4 c Water 1/4 c Butter 3 ea Egg, well beaten 2 c Milk 3 T Flour 1 t Vanilla 1 x *pie pastry, baked 1 x Whipped cream Cook the sugar and water until it will spin a thread. Add butter, beat the eggs and stir in the flour which has been mixed with 1/2 cup of the milk. Add balance of the milk and vanilla. Pour into the hot syrup and cook until mixture is thick. Pour into a baked pie shell and set aside to cool. When ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cabbage-Filled Peppers Categories: Penndutch Can/preserv Servings: 1 6 ea Bell pepper, red 1/2 ea Cabbage 1/2 t Salt 2 c Vinegar 1 T Mustard seed, yellow Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. They may be kept for several months before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cake and Wine Pudding (Kucha un Wei) Categories: Penndutch Puddings Servings: 1 1 x Macaroons 1 x Sponge cake 1 x *or: 1 x Lady fingers 1 pt Wine 1 t Cornstarch 3 ea Egg yolk 3 t Sugar 3 ea Egg white 1/2 c Nuts, chopped Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Candied Sweet Potatoes Categories: Penndutch Vegetables Servings: 1 6 ea Sweet potato 1 1/2 c Brown sugar 1 1/2 c Water, cold 1/4 t Salt Peel the potatoes and cut in slices 1/2 inch thick. Lay in an iron skillet and add the remaining ingredients. Cover and bake at 350-F for 40 minutes. Uncover and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese Cake Categories: Penndutch Cakes Servings: 1 1 c Sugar 2 T Flour 1 lb Cream cheese 4 ea Egg 1 c Half & half 1 t Vanilla 1 x *pastry Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400-F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese Souffle Categories: Penndutch Eggs/cheese Servings: 1 2 T Butter 3 T Flour 3/4 c Milk 3 ea Egg, separated 1 c Cheese, grated 1/2 t Salt 1 ds Paprika Melt the butter in a double boiler and stir in flour until well blended. Slowly add the milk and cook until thick. Add cheese and stir until it melts. Then add the beaten yolks of the eggs and seasonings and cook for 1 minute. Set aside to cool. When cold, add the stiffly beaten egg whites. Mix well and pour into a buttered baking dish. Set dish in pan half filled with hot water and bake at 350-F about 30 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chestnut Stuffing for Poultry Categories: Penndutch Stuffings Servings: 1 1 qt Chestnuts 1 pt Bread crumbs 1/4 c Shortening ** 1 t Salt 1 ea Egg, well beaten 1/4 c Celery, chopped 2 t Poultry seasoning ** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Pot Pie Categories: Penndutch Chicken Servings: 1 1 ea Chicken 4 ea Potato 3 ea Onion 1 x Salt & pepper 1 x *pastry Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper. Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chow Chow Categories: Penndutch Can/preserv Servings: 1 1/4 ea Tomato, green 1/4 ea String beans 3 c Lima beans 3 c Corn 5 ea Bell pepper, green 1 qt Onion 1 ea Cauliflower, large 2 c Sugar 3 qt Cider vinegar 1/2 c Salt 2 T Celery seed 2 T Mustard seed 1/2 lb Mustard, dry 1 T Turmeric Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Christmas Bisquits Categories: Penndutch Cookies Servings: 1 1 lb Butter 1 lb Sugar 4 ea Egg 1 c Sour cream 1 t Soda 1 x Flour Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cinnamon Buns (The Famous Dutch Sticky Buns) Categories: Penndutch Breads Servings: 1 1 c Milk, scalded 1/2 c Raisins, chopped 2 T Currants 1/2 t Cinnamon 1 x Brown sugar 2 T Citron, finely chopped 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 3 c Flour 1/2 t Salt 3 T Butter Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cinnamon Cake Categories: Penndutch Cakes Servings: 1 1/2 c Butter 1 c Sugar 2 ea Egg, separated 1/2 c Milk 1 1/2 c Flour, cake 1 1/2 t Baking powder 1/4 t Salt 2 t Cinnamon Cream butter and sugar well, then add the beaten egg yolks and beat well. Add the milk. Sift the dry ingredients together and add to mixture. Fold in the stiffly beaten egg whites. Pour into well-greased layer cake pans and bake at 375-F for 20 minutes. When cool, ice with favorite frosting. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cinnamon Crisps Categories: Penndutch Cookies Servings: 1 1/3 c Butter 2/3 c Sugar 1/3 c Milk 1/2 c Flour 1 t Baking powder 1 t Cinnamon Cream the butter and sugar together. Sift the dry ingredients and add alternately with the milk, using more flour if necessary to make a stiff dough. Roll on a floured board and cut in 2 inch squares. Bake on greased cookie sheets at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Clam Chowder Categories: Penndutch Soup/stews Servings: 1 25 ea Clams 1/2 c Water, boiling 1/2 lb Salt pork, finely chopped 6 ea Potato, diced 4 ea Onion, sliced 8 c Milk 3 T Flour 2 T Butter 1 t Salt 1/2 t Pepper Scrub clam shells well to remove all sand. Lay in the bottom of a large kettle and cover with the boiling water. Cover the kettle and let steam about 15 minutes. Open the clams, saving all the liquor. Chop clams. Fry the pork about 5 minutes. Add the potatoes, onions and clam liquor, and cook about 15 minutes. Then add the clams and boil for 20 minutes. Melt the butter, add the flour and blend, stir in the milk and cook about 10 minutes. Add seasonings. Combine both mixtures and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cocoanut Custard Pie Categories: Penndutch Pies Servings: 1 3 ea Egg yolk 2 c Sugar 1 qt Milk 4 T Flour 1 t Vanilla 1 ea Cocoanut, grated 3 ea Egg white, beaten 1 x *pastry To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Coffee Cake (Kaffee Kuchen) Categories: Penndutch Breads Servings: 1 1/2 c Butter 1 ea Egg, separated 1 c Sugar 2 c Milk 6 1/2 c Flour 1 c Yeast 1 x *dissolved in: 1/3 c Water, lukewarm 1 x Butter, melted 1 x Brown sugar Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Corn Chowder Categories: Penndutch Soup/stews Servings: 1 3 ea Sl Salt pork 1 ea Onion, sliced 4 ea Potato, sliced 2 c Water 6 ea Soda cracker 1 x *soaked in: 1 c Milk 2 c Corn 1 t Salt 1/4 t Paprika Cut the salt pork in cubes and brown. Add onion and cook until browned; add the potatoes and water and cook until potatoes are soft. When potatoes are cooked, stir in the crackers which have been soaked in the milk, corn, salt and paprika. Heat thoroughly and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Corn Soup Categories: Penndutch Soup/stews Servings: 1 12 ea Corn 4 ea Egg, hard boiled 1/2 c Butter 1 T Flour 1 t Parsley, minced Grate the corn off six ears. Cover this with cold water and bring to a boil cooking about 3/4 hour. Cut the corn from the other six ears and combine with the grated corn. Mash the egg yolks and mix with the flour and butter. Slowly add the water in which the cobs have cooked and mix well. Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency. Bring to a boil and cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cornmeal Mush Categories: Penndutch Misc/food Servings: 1 1 c Cornmeal 2 qt Water, boiling 1 t Salt Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cottage Cheese (Helen's smierkase) Categories: Penndutch Eggs/cheese Servings: 1 1 qt Milk, sour 1 x Water 1 x Cream 1 x *or: 1 x Sour cream Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cottage Pudding Categories: Penndutch Puddings Servings: 1 1 c Sugar 1/2 c Butter 1 ea Egg 1 c Milk 2 1/2 c Flour 4 t Baking powder 1/4 t Salt Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Country Molasses Pie Categories: Penndutch Pies Servings: 1 3/4 c Flour 1/2 c Sugar 1 T Butter 1/4 c Molasses 1/4 c Water, boiling 1/4 t Baking soda 1 x *pastry Mix the first 3 ingredients together, using the hands, and pinching mixture until very fine. Add the water to the molasses and soda and beat until this is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan is preferable) and taking a spoon, mix the above crumbs well into the molasses filling. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cream Dressing for Cucumbers Categories: Penndutch Dressings Salads Servings: 1 1 ea Cucumber 1/2 c Sour cream 1 T Vinegar 1 x Paprika 1 x Salt Pare cucumber and slice very thin, place in bowl, add salt and place in the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold water, pressing the cucumber slices between the hands each time to remove all salt. After the last rinsing, add the following dressing: Combine the sour cream with the vinegar and paprika; mix well. If desired, chopped chives or sliced onions may be added. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creamed Spinach Categories: Penndutch Vegetables Servings: 1 1/4 ea Spinach 1/2 t Salt 1 ds Pepper 1/8 t Nutmeg 1 T Butter 2 t Flour 3/4 c Milk Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crisp Cookies Categories: Penndutch Cookies Servings: 1 1 c Butter or other shortening 2 c Sugar 3 ea Egg, well beaten 1/2 c Milk 1/2 t Salt 4 c Flour 2 t Baking powder 1 t Cinnamon 1 t Nutmeg Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crumb Cake (Krum Kuchen) Categories: Penndutch Cakes Servings: 1 1 c Butter or other shortening 2 c Sugar 4 t Baking powder 4 ea Egg, separated 1 c Milk 4 c Flour 1 x Butter, melted 1 x Cinnamon Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cucumber Pickle Categories: Penndutch Can/preserv Servings: 1 24 ea Cucumber 1 qt Onion 1 c Salt 1/2 pt Olive oil 3 T Pepper 1/4 lb Mustard, dry 3 pt Cider vinegar Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cucumber Rings Categories: Penndutch Can/preserv Servings: 1 6 ea Pickles, sour 2 c Sugar 1/2 t Cloves, whole 1 ea Cinnamon Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars and seal. Keep in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cup Cheese Categories: Penndutch Eggs/cheese Servings: 1 1 x Thick milk ** 1 pn Salt 1 t Baking soda 1 c Cream 1/2 lb Butter 1 x Egg ** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Currant Cakes (Old-Fashioned Christmas Drop Cakes) Categories: Penndutch Cookies Servings: 1 1 lb Sugar 1 lb Butter 6 ea Egg 3/4 lb Flour 1/4 t Salt 1/2 lb Currants 1 ea Lemon, juice of 1 ea Lemon, rind of Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cut (Schnitzel) Beans Categories: Penndutch Vegetables Servings: 1 1 1/2 qt String beans 2 T Bacon, smoked, diced 1 T Butter 3 ea Onion, sliced 4 ea Med Tomato, chopped 1 t Salt 1 ds Red pepper 1 c Water, hot Cut string beans in small pieces. Fry the bacon until crisp and brown, add the other ingredients and simmer for 1 hour. Add the hot water and continue cooking 2 hours longer, adding more water if necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dandelion and Lettuce Salad Categories: Penndutch Salads Servings: 1 1 ea Lettuce 1 pt Dandelion 4 ea Sm Onion 1/2 ea Bell pepper, green 2 ea Med Tomato 2 ea Egg, hard boiled, sliced 1/3 lb Swiss cheese 1 x Salt & pepper 3 T Olive oil 4 T Vinegar Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dandelion Salad Categories: Penndutch Salads Servings: 1 1/2 c Cream 2 ea Egg 1 T Sugar 1 t Salt 4 T Vinegar 1/4 c Butter 1 x Paprika 1 x Pepper 4 ea Sl Bacon, thick 1 x Dandelion Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use dandelion after it has begun to flower, for then it is apt to be bitter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Date Pudding Categories: Penndutch Puddings Servings: 1 2 ea Egg, well beaten 1 c Brown sugar 1 c Dates, chopped 1 t Baking powder 2 T Flour 1 c Nuts, chopped Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Delicious Fudge Categories: Penndutch Candies Servings: 1 1 c Brown sugar 1 c Sugar 2/3 c Milk, condensed 2 ea Chocolate, unsweetened, squa 2 T Butter 2 T Corn syrup 1 t Vanilla 1 c Nuts, chopped Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Delicious Nut Cookies Categories: Penndutch Cookies Servings: 1 1 c Butter 1 1/2 c Sugar 3 ea Egg 1 t Soda 1 x *dissolved in: 1 1/2 T Water, hot 3 1/4 c Flour 1/2 t Salt 1 t Cinnamon 1/2 c Raisins, chopped 1 c Walnuts 1/2 c Currants Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350-F about 15 minutes. Other nuts may be substituted for the walnuts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Devilled Crabs Categories: Penndutch Appetizers Servings: 1 12 ea Crabs 1 c Cream 2 T Flour 1/4 t Mace 1 T Butter 1 t Parsley, minced 1 t Worcestershire sauce 4 ea Egg, hard boiled, mashed 1 x Salt & pepper 1 x Bread crumbs Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition) Categories: Penndutch Cakes Servings: 1 2 c Milk 1 c Yeast 1 x *dissolved in: 1 c Water, warm 1 c Sugar 1/4 t Salt 6 c Flour 3 ea Egg, well beaten 1/2 t Nutmeg 1/4 c Butter, melted Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dumplings #1 Categories: Penndutch Misc/food Servings: 1 2 c Flour 1 T Butter 1 1/4 t Baking powder 3/4 t Salt 1 x Milk Sift the flour, baking powder and salt into a bowl. Add the butter and work in with pastry blender or finger tips. Add sufficient milk to make a stiff batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut in small squares and drop in hot liquid and cook for 20 or 25 minutes. Cooking utensil must always have a tight fitting cover or else dumplings will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dumplings #2 Categories: Penndutch Misc/food Servings: 1 2 c Flour 1 t Salt 4 t Baking powder 1/4 t Pepper 1 ea Egg 3 T Butter, melted 1 x Milk Sift together the dry ingredients. Add well-beaten egg, the melted butter, and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into boiling liquid. Cover very closely and cook for 18 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Apies Cake Categories: Penndutch Cookies Servings: 1 3 T Shortening 1 c Sugar 1 1/2 c Flour 1 t Baking soda 1/4 c Milk, sour Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400-F for 10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Apple Tart Categories: Penndutch Pies Servings: 1 1 x *pastry 5 ea Apple 1 T Flour 1 c Sugar 1/4 t Nutmeg 2 t Butter Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Cheese Spread Categories: Penndutch Eggs/cheese Servings: 1 1 c Cheese 1 x Milk 1 x Cream 1 x Salt & pepper A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Pancake Categories: Penndutch Brunch Servings: 1 3 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 c Milk Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Pot Pie Categories: Penndutch Casseroles Servings: 1 3 ea Egg 1 T Butter, melted 1/2 c Milk 1/2 c Cream 1 t Soda 3 c Flour 1/2 t Salt 1 x Potato 1 x Parsley, minced 1 x Butter Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Schnecken Categories: Penndutch Breads Servings: 1 1 c Yeast 1 x *dissolved in: 1 c Water, warm 5 T Sugar 1/2 t Salt 2 c Milk, warm 2 ea Egg, well beaten 1/2 c Butter, melted 1 x Flour 1 x *topping: 4 T Sugar 4 T Butter 1 1/2 t Cinnamon Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Slaw Categories: Penndutch Vegetables Servings: 1 1 x Cabbage 1 ea Egg 1/4 c Vinegar 1 T Sugar 1 t Salt 1 ds Pepper Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Stewed Potatoes Categories: Penndutch Vegetables Servings: 1 2 c Potato, raw, diced 1 T Butter 1/2 t Salt 1 ds Pepper 1 t Parsley, minced 1 ea Onion, sliced 2 t Flour Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Easter Egg Nog Categories: Penndutch Drink/alcoh Servings: 1 1 1/2 qt Whipping cream 6 ea Egg, separated 1 c Sugar 1 x Brandy Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Egg Bread (Hootsla) Categories: Penndutch Brunch Servings: 1 1/2 ea Bread, day old 1/2 c Butter 3 ea Egg, well beaten 1/2 c Milk 1 x Salt & pepper Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Egg Croquettes Categories: Penndutch Eggs/cheese Servings: 1 4 ea Egg, hard boiled, chopped 1 T Butter 1 T Flour 3/4 c Milk 1/2 t Salt 1 ds Paprika 1 x Cracker crumbs 1 ea Egg, beaten 1 x Oil Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Eggless Corn Muffins Categories: Penndutch Muffins Servings: 1 1 c Cornmeal 1/2 c Flour 1/4 c Sugar 1 t Salt 2 t Baking powder 1 c Milk 2 T Shortening, melted Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fastnacht Potato Cake Categories: Penndutch Breads Servings: 1 2 ea Potato 2 ea Egg 1 c Sugar 1 t Salt 1/4 t Nutmeg 1/2 c Lard 1 x *or: 1/2 c Other shortening 1 c Yeast 1 x *dissolved in: 1/2 c Water, warm 1 x Flour Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Filled Peppers with Meat Categories: Penndutch Beef Servings: 1 1 1/2 lb Beef, ground 3 T Rice, uncooked 1 c Corn flakes 2 ea Egg, well beaten 1/2 t Salt 6 ea Bell pepper, green 1 ea Tomato soup, can Note: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Flash un Kas Categories: Penndutch Appetizers Servings: 1 2 c Flour 1/2 lb Butter 1/2 lb Cream cheese 1 x *fillings: 2 oz Goose liver paste 1 t Worcestershire sauce 1 t Steak sauce 1 x *or: 2 oz Ham, ground 1 t Steak sauce 1 t Catsup 1 x *or: 1 x Anchovy paste 1 x *or: 1 x Caviar Work into the flour the butter and cream cheese. Chill thoroughly... over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frau Moyer's Cheese Custard Categories: Penndutch Puddings Servings: 1 1 qt Milk 1/2 c Sugar, pulverized 5 ea Egg, separated 1 c Cream 1/4 c Butter, melted 1/4 t Nutmeg, grated 1 x *pastry Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450-F, on the bottom of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fried Mush Categories: Penndutch Misc/food Servings: 1 1 x *cornmeal mush 1 x Oil 1 x Flour Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand until cold and solid. Cut in thick slices, dip in flour, and fry on both sides on a well-buttered hot griddle until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Pudding Categories: Penndutch Puddings Servings: 1 1 c Raisins 1 c Suet, chopped 1 c Molasses 1 c Milk 1 t Salt 1 t Soda 1 x *dissolved in: 1/4 c Water, boiling 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/4 t Cloves 1 x Flour Combine and mix all the ingredients above, adding the dissolved soda last. Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve with Brown Sugar Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: German Bread Categories: Penndutch Breads Servings: 1 1/2 c Butter 3/4 c Sugar 1 c Yeast 1 x *dissolved in: 1/4 c Water, lukewarm 1 c Milk, scalded 2 ea Egg, well beaten 2 1/2 c Flour, bread 1 x *to: 3 c Flour, bread 1 1/4 c Bread crumbs, soft 3 T Brown sugar, light 1 t Cinnamon 1/4 t Salt 2 T Butter, melted Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: German Noodle Ring with Cheese Sauce Categories: Penndutch Pasta Eggs/cheese Servings: 1 1 c *noodles 3 c Water, boiling 1 x Salt 3 T Butter 3 T Flour 1/2 t Salt 1/2 t Paprika 1 1/2 c Milk 2 ea Egg, well beaten 1/4 lb Cheese, american swiss Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: German Soup Balls Categories: Penndutch Soup/stews Servings: 1 3 lb Soup meat 2 qt Water 4 ea Egg 1 c Flour 2 T Butter 1/2 t Salt 1/2 c Milk Add the water to the soup meat, season to taste and cook slowly for several hours. A half hour before serving time, make soup balls as follows: combine the salt and flour and work in the butter. Beat the eggs and add to flour. Stir in the milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: German Strickle Sheets Categories: Penndutch Breads Servings: 1 2 c Sugar 4 ea Egg, well beaten 4 T Butter 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 4 c Milk 1 t Salt 1 x Flour Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: German Vegetable Soup Categories: Penndutch Soup/stews Servings: 1 1 ea Soup bone 1 pt Tomato 1 pt Lima beans 1 pt Corn, grated 2 c Cabbage, chopped 1 ea Turnip, diced 1 ea Carrot, diced 1 ea Onion, sliced 1 t Flour 1/2 c Milk 1 x Salt & pepper 1 x Water, cold Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Giblet Gravy (for poultry) Categories: Penndutch Sauces Servings: 1 1 x Liver 1 x Gizzard 1 x Heart 1 x Water 1 x Flour 1 x Salt & pepper *** My notes: This is the way I've always made giblet gravy, except that I add chopped celery and onion, the neck, and some poultry seasoning, salt, and pepper while boiling the giblets. I usually add a little Kitchen Bouquet at the end to brown the gravy, also. Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender. Drain off the water and save. Chop the giblets fine. Pour off most of the fat in which the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet water adding enough water to make 3 cups. Pour slowly into the browned flour, stirring constantly until mixture thickens. Add giblets and cook for a few minutes. Season with salt and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ginger Cakes Categories: Penndutch Muffins Servings: 1 1 c Shortening 1 c Brown sugar 2 ea Egg, well beaten 1 c Molasses 4 c Flour 1 t Soda 1 T Water, boiling 1 t Ginger 1 pn Salt Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ginger Tomatoes Categories: Penndutch Can/preserv Servings: 1 6 lb Tomato, green 2 lb Tomato 5 lb Sugar 3 ea Lemon, sliced 1 t Cloves, whole 3 pn Ginger root Scald and peel the green and red tomatoes and cut in quarters. Add the sugar and spices and the sliced lemons. Bring to a boil and then reduce heat and cook slowly until mixture is thick. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gingerbread Categories: Penndutch Cakes Servings: 1 1 c Brown sugar 1/4 c Butter, melted 1/2 c Milk, sour 2 c Flour 1 ea Egg, well beaten 2 t Ginger 1/2 t Salt 1 1/2 t Soda Mix the butter and sugar together and add the egg. Sift the dry ingredients together and add alternately with the milk. Beat vigorously for 2 minutes. Pour into a shallow, buttered baking and bake at 350-F for 30 minutes. Serve hot or cold, plain, with whipped cream, or with Cream Filling for Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gold Cake (Gelb Kuchen) Categories: Penndutch Cakes Servings: 1 6 ea Egg white 3 ea Egg yolk 3/4 c Sugar, fine granulated 1/2 c Flour, pastry 1/2 t Cream of tartar 1/2 t Vanilla Sift the flour 3 times. Beat the yolks of the eggs until light, add the sugar which has been sifted several times and beat with eggs until mixture is creamy. Beat the whites of eggs until stiff adding the cream of tartar when partly beaten. Combine the egg mixtures and fold in gently the sifted flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan which has been sprinkled lightly with flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grossmutter's Pound Cake Categories: Penndutch Cakes Servings: 1 1 lb Sugar 1 lb Flour 1 lb Butter 10 ea Egg 1/2 t Nutmeg 1 x Brandy Work butter and sugar together until very creamy. Add eggs, one at a time, alternately with the flour. Each egg should be worked in for at least 5 minutes. Work this way for 1 hour. Should there be any flour left, add it to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very deep pan, lined on sides and bottom with greased paper. Bake at 325-F on small stand in lower part of oven for 2 hours. If coal stove is used, watch the fire very carefully. The oven temperature must not rise or fall suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ham with Green String Beans (Speck und Beans) Categories: Penndutch Ham Servings: 1 3 lb Ham, smoked 1 x Water 1 qt String beans 5 ea Med Potato 1 x Salt & pepper *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Cover the piece of ham with cold water and set over a low flame to cook for 3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes. Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste. Serve hot, providing vinegar for those who like the dish strongly flavored. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburger Steak Categories: Penndutch Beef Servings: 1 1 lb Beef, ground 1 ea Egg, well beaten 1/2 t Salt 1 ds Pepper 1 ea Onion, minced 1/4 c Bread crumbs Mix in order given and shape into round cakes. Fry in butter until nicely browned. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hasen Pfeffer Categories: Penndutch Game Servings: 1 1 lb Rabbit, deboned 1 x Vinegar 1 x Water 1 ea Onion, sliced 1 x Salt & pepper 1 ea Cloves 1 ea Bay leaf 1 x Butter 1 c Sour cream The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes). Just before serving, stir 1 cup of thick sour cream into the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hashed Brown Potatoes Categories: Penndutch Vegetables Servings: 1 1 lb Salt pork, diced 2 c Potato, boiled, cold 1/8 t Pepper 1 x Salt Fry salt pork until there is about 1/3 cup of fat. Remove the pork scraps and mix the fat with the potatoes, salt and pepper. Fry for 3 minutes stirring constantly. Brown. Fold like an omelet and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hollandaise Sauce Categories: Penndutch Sauces Servings: 1 1/2 c Butter 1 T Lemon juice 2 ea Egg yolk 1/4 t Salt 1 ds Pepper 1/3 c Water, boiling Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boilig water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Home Baked Beans Categories: Penndutch Vegetables Servings: 1 1 pt Navy beans 1/4 lb Salt pork 1 t Mustard, dry 1 1/2 t Salt 1 T Molasses 1/2 c Water, boiling 1 1/2 T Sugar Cover beans with cold water and soak over night. Change the water and cook at slightly below boiling point until skins burst. To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked. Drain off the water and add the salt pork which has been cut into strips. Put in bean pot, having some of the salt pork slices on top. Mix the mustard, sugar, salt, and molasses together and add to the beans. Add the boiling water. Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot Bisquits Categories: Penndutch Rolls Servings: 1 6 c Flour 4 t Baking powder 1 t Salt 2 c Sour cream Sift flour, salt and baking powder. Gradually add the cream, working as little as possible. Turn out on floured board and press out with the hands. Do not roll. Cut with biscuit cutter and bake at 400-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot Horseradish Sauce Categories: Penndutch Sauces Servings: 1 1/2 c Horseradish, grated 1/4 c Cream 1 x *or: 1/4 c Milk 1 t Flour 1 ea Egg yolk 1 T Butter 1/8 t Pepper 1 x Paprika Put the grated horseradish into a small earthen cooking vessel; add the flour, salt, paprika and butter; pour in the cream and let cook until thick and smooth. Keep stirring constantly. Move to the back of the stove and add the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This sauce may be eaten as a relish with hot roast or boiled beef. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot Salad Dressing Categories: Penndutch Dressings Salads Servings: 1 1 T Fat 1 x *or: 1 T Butter 1 t Flour 2 t Sugar 1/2 t Mustard, dry 1/8 t Pepper 1/2 t Salt 1/2 c Vinegar 1 ea Egg yolk Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: India Relish Categories: Penndutch Can/preserv Servings: 1 1/2 ea Tomato 6 ea Bell pepper, yellow 2 ea Onion 1/2 oz Mustard seed 5 T Salt 1 qt Vinegar 1/2 oz Celery seed 1/2 oz Allspice, whole 1/2 oz Cloves, whole 1/2 oz Cinnamon, stick 3 ea Bay leaf 1 1/2 c Brown sugar Put the tomatoes, peppers and onions through the food chopper. Place all spices in a cheese cloth bag and boil with the vinegar, salt and sugar for 15 minutes. Add the chopped vegetables and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Indian Muffins Categories: Penndutch Muffins Servings: 1 1 ea Egg, beaten 1 c Milk 1 t Shortening, melted 2 T Cornmeal, heaping 1 1/2 c Flour 2 t Baking powder Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Jellied Veal Loaf Categories: Penndutch Veal Servings: 1 3 lb Veal 1 ea Onion, chopped 2 ea Celery, chopped 1 T Butter 1 x Salt & pepper 1 T Gelatin 1/2 c Water, cold Cut veal in pieces, add the onion, celery, butter and seasoning to taste. Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes. Grind the veal. Strain the stock and dissolve the gelatin in the hot stock. Add ground veal and mix well. Pour into loaf pans to jell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kassler Ripschen and Sauerkraut Categories: Penndutch Pork Servings: 1 1 x Pork loin, smoked 1 x Water 1 x Sauerkraut Use young pork loins which have been cured and smoked over a fire made of sawdust and hickory wood. Add sufficient water to keep meat from burning and cook over a low flame for 45 minutes. Add sauerkraut and continue cooking for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kettle Roast Categories: Penndutch Beef Servings: 1 5 lb Rump roast 1/4 c Bacon drippings 1 x *or: 1/4 c Shortening 1 x Ginger 1 x Salt & pepper 2 ea Bay leaf 5 ea Cloves 1 ea Sm Onion 1 c Water Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Knabrus Categories: Penndutch Vegetables Servings: 1 1 x Onion 1 x Cabbage, finely cut 1 x Salt & pepper 2 T Butter Butter a large cooking kettle well and fill with alternate layers of cabbage and sliced onions. Cover kettle and place over low flame and steam until vegetables are tender. Season with salt and pepper and butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kraut un Chops Categories: Penndutch Pork Servings: 1 1 qt Sauerkraut 8 ea Pork chop Cover sauerkraut with water and allow to simmer for 45 minutes. Fry the chops until tender and golden brown. Add the sauerkraut and continue cooking until the kraut has absorbed the pork drippings and is brown. Serve with mashed potatoes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lancaster County Lima Beans Categories: Penndutch Vegetables Servings: 1 1 lb Lima beans 4 ea Potato, diced 2 c Milk 2 T Butter 1 x Salt & pepper Boil the beans until nearly soft, then add the 4 (or 5) potatoes and continue cooking until both are soft. Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve. This makes a very good dish and the cost is low. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lebanon County Peach Cake Categories: Penndutch Cakes Servings: 1 1/4 c Shortening 1 ea Egg 2 T Sugar 2 c Flour 3 t Baking powder 1/2 t Salt 1 c Milk 1 x *topping: 1 x Sugar 1/4 t Cinnamon 1 x Peaches, fresh Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have been mixed together. Mix thoroughly. Pour into a well-greased oblong pan and cover with peeled peach halves. Sprinkle with sugar and cinnamon and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lebanon County Rhubarb Jam Categories: Penndutch Can/preserv Servings: 1 2 1/2 lb Rhubarb 1 1/2 lb Sugar 1/2 c Water 2 ea Orange, rind & juice of Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lehigh County Oatmeal Cookies Categories: Penndutch Cookies Servings: 1 3 T Butter, melted 1/2 c Sugar 1/4 t Salt 1 1/2 c Quaker oats 1/2 t Baking powder 1 ea Egg, well beaten 1/2 t Almond extract Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes. Remove from pan while warm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Butter Categories: Penndutch Puddings Sauces Servings: 1 2 c Sugar 1/2 c Butter 3 ea Egg, well beaten 1/2 c Water 3 ea Lemon, juice of 3 ea Lemon, grated rind of Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water and lemon juice and rind. Cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Pie Categories: Penndutch Pies Servings: 1 2 c Water, boiling 2 T Cornstarch 1 c Sugar 1/2 ea Lemon, grated rind of 1 ea Lemon, juice of 2 ea Egg, separated 1 T Butter 1 x *pastry 3 T Powdered sugar Mix the cornstarch and sugar together and slowly add the boiling water, stirring constantly. Cook until mixture thickens. Remove from the fire and add the beaten egg yolks and butter, lemon rind and juice. Cook about 1 minute. Line one large deep pie pan with pastry, prick the bottom with a fork and bake at 450-F for 20 minutes. Remove from fire and fill with the cooled lemon filling. Beat the egg whites, gradually adding about 3 Tbsp powdered sugar when soft peaks form. Continue beating until stiff peaks form. Spread meringue on pie. Cover pie and return to the oven, reduce heat to 325-F and brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Sauce Categories: Penndutch Puddings Sauces Servings: 1 3 T Sugar 1 T Cornstarch 1 T Lemon juice 1/2 ea Lemon, grated rind of 1/4 t Salt 1 t Butter 1 c Water, boiling Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Sponge Categories: Penndutch Pies Servings: 1 2 ea Egg, separated 1 c Sugar 1 c Milk 3 T Flour 1 ea Lemon, juice of 1 ea Lemon, rind of 1 T Butter, melted 1 pn Salt Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Liver Cakes Categories: Penndutch Liver Servings: 1 1 lb Liver, ground 1 x Bacon, sliced 1 ea Sm Onion, finely chopped 1 T Flour 1 ea Egg, well beaten 1 x Salt & pepper To the ground liver add the egg, flour, onion, and salt & pepper. Mix well. Shape into round cakes and around each cake wrap a slice of bacon, fastening each with a toothpick. Put on hot skillet and fry until well done. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Liver Dumplings Categories: Penndutch Liver Misc/food Servings: 1 1 1/2 lb Liver 1 ea Onion, diced 1 T Butter 1 x *or: 1 T Other shortening 2 qt Bread crumbs 2 ea Egg, well beaten 1/2 c Flour 1 x Salt & pepper Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than 1/2 cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mayonnaise Dressing Categories: Penndutch Dressings Salads Servings: 1 2 ea Egg yolk, hard boiled 1 ea Egg yolk 1/2 t Mustard 1/2 t Salt 2 t Vinegar 1/2 ea Lemon, juice of 1/2 c Olive oil 1 x Paprika Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of mayonnaise is desired, continue to add oil, lemon juice and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Meat and Cabbage (Old German Recipe) Categories: Penndutch Beef Servings: 1 1 lb Beef, ground 1/3 c Rice, uncooked 2 T Butter 1 ea Onion, finely sliced 1 ea Egg, well beaten 1 c Tomato soup 1 ea Lemon, juice of 1 t Sugar 1 t Parsley, minced 1/2 c Celery, chopped 1 x Salt & pepper 6 ea Cabbage leaves Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mince Meat Categories: Penndutch Can/preserv Servings: 1 4 lb Sugar 4 ea Calf tongue, boiled 2 1/2 lb Suet 2 lb Raisins 2 lb Currants 1/2 lb Citron, finely chopped 1/2 lb Orange rind, candied, finely 6 lb Apple, chopped 1 T Cloves 1 T Cinnamon 1 T Allspice 2 ea Nutmeg, grated 1/2 lb Almond, finely chopped 1 T Salt 4 ea Orange, rind & juice of 4 ea Lemon, rind & juice of 1/2 lb Lemon rind, candied, finely 1 qt Brandy 2 qt Whiskey Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, always bake between 2 crusts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mojhy Apples Categories: Penndutch Snacks Servings: 1 1 c Corn syrup 1 c Sugar 10 ea Apple 10 ea Wood lollypop sticks Remove stems and replace with stick stuck halfway into the apple. Put sugar and syrup in deep pan and stir slowly over slow fire until thoroughly dissolved. Let boil until a small quantity when tested in water becomes brittle. Remove pan from fire and place over boiling water. Then dip apples and wind in circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and permit to cool. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Molasses Candy (Old-Fashioned pull taffy) Categories: Penndutch Candies Servings: 1 2 c Molasses 1 c Brown sugar 2 T Butter 1/3 c Water 1 T Vinegar 1 pn Baking soda Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Molasses or Honey Doughnuts (Fastnacht Kucka) Categories: Penndutch Cakes Servings: 1 6 T Molasses 1 x *or: 6 T Honey 1 1/2 qt Milk 4 qt Flour 2 c Yeast 1 x *dissolved in: 1/2 c Water, warm 1 c Butter 4 ea Egg, beaten Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour, making a smooth batter; add yeast & water mixture. Beat together well and allow to stand over night. Combine the butter and eggs, and cream well. Add the honey and a little of the flour. Beat well and add the remaining flour, leaving enough to dust bread board. Allow time for full rise and then roll and cut in form of doughnuts. Let rise again and fry in hot cooking oil or fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Molasses Shoo-Fly Cake Categories: Penndutch Cakes Servings: 1 1 x *pastry 1 x *liquid: 1/2 c Molasses 1 ea Egg yolk, well beaten 1/2 T Soda 1 x *dissolved in: 3/4 c Water, boiling 1 x *crumbs: 3/4 c Flour 1/2 c Brown sugar 2 T Shortening 1/8 t Nutmeg 1/8 t Ginger 1/8 t Cloves 1/2 t Cinnamon 1/4 t Salt Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian Christmas Cookies Categories: Penndutch Cookies Servings: 1 2 c Shortening 2 1/4 c Brown sugar 1 qt Molasses 8 c Flour 1 T Cloves 1 T Cinnamon 1 t Ginger 1/2 t Baking soda 1 x *dissolved in: 1 t Vinegar Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian Christmas Loaf Categories: Penndutch Breads Servings: 1 3 c Milk 1 c Butter 1 c Sugar 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 6 c Flour 1 t Salt 1/2 lb Raisins, chopped 1/2 lb Currants 1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian Hickory Nut Cake Categories: Penndutch Cakes Servings: 1 8 ea Egg 1 lb Sugar 1 c Butter 2 c Flour 1 pt Hickory nut, finely chopped 1 x *mixed in: 2 T Flour 1 ea Brandy Work together butter and sugar until very creamy. Then slowly work in one egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to each egg. Continue alternating the flour and eggs until all the eggs have been worked in. Then add the remaining flour and nuts; lastly, add a claret glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well buttered, placing dish on a small stand at bottom of oven. Test before removing from oven by sticking with toothpick. If it comes out sticky, cake is not done; if dry and clean, cake is finished. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian Mints Categories: Penndutch Candies Servings: 1 3 c Powdered sugar 1 c Water, boiling 12 dr Peppermint oil 1 x *or: 12 dr Wintergreen oil Boil sugar and water until when dropped in cold water it forms a soft ball. Add the mint oil, remove from stove and beat until it thickens. Then drop from spoon in thin patties on buttered or oiled paper. If wintergreen is used, color with red or green junket or food coloring. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian Sand Tarts Categories: Penndutch Cookies Servings: 1 2 c Butter 2 1/2 c Powdered sugar 5 ea Egg 4 c Flour 1 t Baking soda 1 x Pecans Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian Scotch Cakes Categories: Penndutch Cookies Servings: 1 1 1/2 c Butter 1/2 c Sugar 4 c Flour 2 t Caraway seeds Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325-F about 15 minutes. When cold, cover with boiled icing and sprinkle with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moravian White Christmas Cookies Categories: Penndutch Cookies Servings: 1 2 c Butter 3 c Sugar 5 ea Egg, well beaten 1 c Cream 1 t Soda 1 x *dissolved in: 1/4 c Water, boiling 4 c Flour Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Moselem Springs Apple Butter (Lotwaerick) Categories: Penndutch Can/preserv Servings: 1 4 qt Apple 2 qt Water 1 1/2 qt Cider 1 1/2 lb Sugar 1 t Cinnamon 1 t Allspice 1 t Cloves Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mustard Pickles Categories: Penndutch Can/preserv Servings: 1 2 qt Tomato, green 2 qt Pickles, small sweet 2 qt Onion, small white 6 ea Bell pepper, green 2 ea Cauliflower 1 c Salt 3 qt Vinegar, white wine 1 c Flour 1 1/2 c Sugar 1/4 lb Mustard, dry 1 oz Celery seed 1/2 oz Turmeric Separate the cauliflower into flowerets, peel the onions and slice the peppers real fine, slice the tomatoes and combine all four ingredients. Cover with the salt and let stand over night. Drain, cover with boiling water and cook until vegetables are soft. Drain. Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together. Mix thoroughly. Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Neither Cake Nor Candy (Brownies) Categories: Penndutch Brownies Servings: 1 1 1/2 ea Chocolate, unsweetened, squa 2 T Butter 1 c Sugar 2 ea Egg, well beaten 1/2 c Flour 1 t Vanilla 1/2 c Raisins, chopped 1/2 c Nuts, chopped Melt chocolate and butter together over hot water. Add the sugar and vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Noodles for Soup Categories: Penndutch Soup/stews Pasta Servings: 1 2 ea Egg 1/2 t Salt 1 x Flour Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oatmeal Scrapple Categories: Penndutch Pork Servings: 1 3 lb Pork, lean 1 ea Bone 1 lb Oatmeal 5 t Salt 1 1/2 t Pepper 5 t Onion juice Put pork and bone into a large kettle and cover with water and cook until meat is tender. Remove the bone and meat and put meat through a food chopper. Return meat to the liquid, bring to a boil and stir in the oatmeal, seasonings and onion juice. Cook slowly for 1 hour. Pour into oblong pans and set aside to cool. When cold, slice and fry in hot fat until crisp and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Old Fashioned Caramels Categories: Penndutch Candies Servings: 1 2 1/2 T Butter 2 c Brown sugar 2 T Molasses 1/2 c Milk, condensed 4 ea Chocolate, unsweetened, squa 1 t Vanilla 1 c Nuts, chopped Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Old-Fashioned Potato Soup Categories: Penndutch Soup/stews Servings: 1 8 ea Potato, cubed 1 qt Milk 1 T Butter 1 x Salt & pepper 1 ea Egg, well beaten 1/2 c Flour 1/4 c Milk Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Old-Fashioned String Beans and Bacon Categories: Penndutch Vegetables Servings: 1 1 c String beans 1 x *plus: 1 x Liquid 2 ea Med Potato, diced 1/4 lb Bacon, diced 1/4 t Salt 1 ea Sm Onion 1 c Water Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oyster Corn Fritters (Welshkorn Eishtar-Puffers) Categories: Penndutch Vegetables Servings: 1 2 c Corn pulp 2 T Flour 2 ea Egg, separated 1/2 t Salt 1/4 t Pepper Canned or fresh corn may be used. To the corn pulp add the beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oyster Stew Categories: Penndutch Soup/stews Servings: 1 1 pt Oysters and liquor 2 c Milk, scalded 1 T Butter 1 x Salt & pepper Heat the oysters in their liquor about 5 minutes until the edges curl. Skim off the top. Combine oysters and liquor with the scalded milk, add the butter and the seasoning to taste. Serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Paprika Cream Schnitzel Categories: Penndutch Veal Servings: 1 1 1/2 lb Veal steak 4 ea Sl Bacon, finely chopped 2 T Onion, chopped 1 t Paprika, hungarian 1 c Sour cream 1/2 c Tomato sauce 1 x Salt Fry the bacon until done, then add the veal, which has been cut into portions and brown in the hot bacon fat. Add the onion and brown. Then season well with the paprika and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peach Fritters (Parshing Ponakucka) Categories: Penndutch Brunch Servings: 1 1/2 c Sugar 2 ea Egg, well beaten 1/3 c Butter 2 c Flour 3 t Baking powder 1/2 t Salt 1 c Milk 1/2 t Lemon juice 1/2 t Vanilla 1 1/2 c Peaches, chopped 1 x Whipping cream May use either fresh or canned peaches. Cream the butter and sugar, and add the eggs and beat thoroughly. Sift the dry ingredients together and add alternately with the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peanut Mojhy Categories: Penndutch Candies Servings: 1 1 c Brown sugar 1 c Molasses 1 x *or: 1 c Syrup 1 c Water 2 oz Butter 3/4 lb Peanuts, shelled To the sugar, add the molasses and water. Boil until it hardens when dropped in cold water. Just before taking from the fire add the butter and the peanuts and mix well. Pour onto well-buttered tins. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pennsylvania Pepper Cabbage (Cole Slaw) Categories: Penndutch Salads Servings: 1 2 c Cabbage, shredded 1 ea Bell pepper, green, finely c 1 x *or: 1 ea Bell pepper, red, finely cho 1/2 c *hot salad dressing 1 t Salt Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pepper Relish Categories: Penndutch Can/preserv Servings: 1 16 ea Bell pepper, red 16 ea Bell pepper, green 10 ea Sm Onion 1 qt Vinegar 1 1/2 c Sugar 2 1/2 t Salt Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Philadelphia Pepper Pot Categories: Penndutch Soup/stews Servings: 1 2 lb Honeycomb tripe 2 lb Tripe, plain 1 ea Veal knuckle 1 ea Pot herbs 4 ea Med Potato 1 ea Onion 1 ea Bay leaf 1 x Salt 1 x Cayenne 1 c Beef suet 2 c Flour 1 x Water 1 x Salt 1 x Parsley, chopped Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Picalilli Categories: Penndutch Can/preserv Servings: 1 4 ea Tomato, green 2/3 c Salt 1 c Horseradish, grated 2 T Cinnamon 2 T Cloves, ground 2 T Allspice 2 T Mustard, dry 4 T Pepper 1 x Vinegar 2 c Brown sugar Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pickled Eggs and Red Beets Categories: Penndutch Can/preserv Servings: 1 1 x Beets 1 x Egg, hard boiled 1/4 c Brown sugar 1/2 c Vinegar 1/2 c Water, cold 1 ea Cinnamon 3 ea Cloves Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pickled Pears Categories: Penndutch Can/preserv Servings: 1 14 lb Pear 1 qt Cider vinegar 6 lb Sugar 1 t Cloves, whole 1 t Cinnamon, stick Any good preserving pear may be used. Slice and remove core or pickle whole; the latter method is preferred when Sickel pears are used. Peel pears. Put spices in a small cheese cloth bag and add to the vinegar and sugar and bring to a boil. Add pears and cook until tender. The pears will look clear when tender. Remove them with a spoon and place them in sterilized jars. Boil the syrup until it becomes thick, the pour it over pears and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pickled Pigs' Feet Categories: Penndutch Can/preserv Servings: 1 4 ea Pigs' feet 3 c Vinegar 1 ea Onion 12 ea Peppercorns, black 6 ea Cloves 1 ea Bay leaf 1 T Salt Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pickled Red Cabbage Categories: Penndutch Can/preserv Servings: 1 1 x Cabbage, red 1 x Salt 1 x Vinegar 1 x Sugar 1 x Celery seed 1 x Pepper 1 x Mace 1 x Allspice 1 x Cinnamon Shred red cabbage rather fine and sprinkle generously with salt. Set aside in a cool place to stand for 30 hours. Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours. Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices. Boil this together for 7 minutes and pour over the cabbage. Put in stone jars, cover and store in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pie Crust Categories: Penndutch Pies Servings: 1 3 c Flour 1 c Lard 1 x *or: 1 c Other shortening 1/2 t Salt 1 x Water, ice Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don't stretch pastry when fitting into pan, as this will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pig's Knuckles with Sauerkraut and Dumplings Categories: Penndutch Pork Servings: 1 1 ea Egg, well beaten 1 c Flour 1 1/2 T Butter, melted 1/2 c Water 1/2 t Salt 1 ds Nutmeg 5 ea Pig's knuckles 2 1/2 lb Sauerkraut Clean, scrape and wash thoroughly the pig's knuckles. Combine with the sauerkraut and cover with cold water. Cook slowly until the knuckles are tender. To the beaten egg, add the melted butter and water. Sift the flour, salt and nutmeg together and combine with egg mixture. Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. 20 minutes before serving drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Plum Conserve Categories: Penndutch Can/preserv Servings: 1 3 lb Plum 3 lb Sugar 1 lb Raisins 1/2 lb Walnuts, chopped 2 ea Orange Wash oranges, remove seeds and grind. Pit the plums and cut in quarters. Combine the oranges and plums and add the sugar and raisins. Simmer about 1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Plum Pudding Categories: Penndutch Puddings Servings: 1 1 c Suet, finely chopped 1 c Sugar 2 c Bread crumbs, soft 1 c Flour 2 ea Egg, well beaten 1 c Milk 1/4 c Orange juice 1 t Cloves 2 t Cinnamon 1 t Mace 1/2 t Salt 1 t Soda 1 c Raisins 1 c Currants 1/2 c Nuts, chopped 1/4 c Orange rind, finely chopped 1/4 c Lemon rind, finely chopped Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potato Balls (Kartoffel Balle) Categories: Penndutch Vegetables Servings: 1 1 x Irish potatoes 1 x Water 1 x Butter 1 x Parsley, fresh, minced 1 x Salt Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potato Croquettes (Kartoffel Kloesse) Categories: Penndutch Vegetables Servings: 1 9 ea Med Potato 3 ea Egg, well beaten 1 c Flour 2/3 c Bread crumbs 1/2 t Nutmeg 1 t Salt 1/2 lb Butter 1/2 c Bread crumbs 1 t Onion, chopped Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potato Filling (for meats) Categories: Penndutch Stuffings Servings: 1 2 c Potato, mashed, hot 1 T Parsley, minced 1 ea Egg, well beaten 2 T Butter, melted 1 ea Onion, minced 1 t Salt 1/2 t Poultry seasoning 1 qt Bread, stale, cubed 1/2 c Celery, diced 1 pn Pepper Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potato Salad Categories: Penndutch Salads Servings: 1 8 ea Potato 1 ea Celery, diced 2 ea Egg, hard boiled, sliced 1 ea Onion, minced 1 T Parsley, minced 2 ea Egg, well beaten 1 c Sugar 1/2 c Vinegar 1 x *diluted with: 1/2 c Water, cold 1/4 t Mustard, dry 1/2 t Salt 1/4 t Pepper 4 ea Sl Bacon, diced Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potato Sponge Bread Categories: Penndutch Breads Servings: 1 4 ea Med Potato 2 T Sugar 1 T Salt 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 4 c Flour, bread Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potted Meat Categories: Penndutch Can/preserv Servings: 1 1 x Meat 1 x Salt & pepper 1 x Cayenne 1 x Mustard 1 x Butter, melted Chop and pound to a paste any fragments of cooked ham, tongue, poultry, game or fish. With ham use a quarter part of fat. Remove all gristle and skin and pound until free from any fibre and reduced to a paste. Season highly with salt, pepper, cayenne, and made mustard, and moisten with a little melted butter (except ham, which has fat enough). Pack closely in small stone or earthen jars. Put jars in steamer and heat for one half hour. Then press the meat down again and cover with hot melted butter. This will keep some time and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pudding Sauce Categories: Penndutch Puddings Sauces Servings: 1 1/2 c Sugar 1 T Flour 2 T Butter 2 c Water, boiling 1 t Vanilla Combine the sugar and flour and mix well. Add the boiling water stirring constantly to prevent lumping. Cook in double boiler until the mixture thickens. Add butter and stir until melted. Flavor and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin Pie Categories: Penndutch Pies Servings: 1 2 c Pumpkin, cooked 4 ea Egg 1 c Sugar 1/2 t Cinnamon 1 T Cornstarch 1 c Whiskey 1/4 c Butter 1/3 c Cream 1 x *pastry Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place into colander and let drain over night in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing. Drain out as much liquid as possible, because the pumpkin should be dry. Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rabbit Cake (Hasen Kucka) Categories: Penndutch Game Servings: 1 1 ea Rabbit 1 ea *potato filling recipe 1/2 c Broth ** 1 1/2 T Flour 1 x Salt & pepper ** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. Cook the rabbit until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raisin Bread Categories: Penndutch Breads Servings: 1 1 ea Med Potato 1 qt Water 1 c Yeast 1 c Water, lukewarm 2 t Cinnamon 1/2 t Cloves 1 c Sugar 1 lb Raisins 1 T Butter 1 x Flour Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raisin Crumb Pie Categories: Penndutch Pies Servings: 1 1 lb Raisins 1 1/2 c Water, cold 3 c Sugar 2 c Flour 1/4 c Shortening 1 c Milk 2 ea Egg, well beaten 2 t Baking powder 1 x *pastry This recipe makes enough filling for 2 pies. Wash and clean raisins and add the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the shortening, crumbling well with the finger tips. Take out one cup of these crumbs and set aside. To the remaining crumb mixture add the eggs and milk, and mix well. Stir in the baking powder. Line two large pie pans with pie pastry, and fill with cooked raisins, pour over this the batter and sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10 minutes; reduce heat to 350-F and finish baking about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raisin Pie (Rosina Pie, "Funeral Pie") Categories: Penndutch Pies Servings: 1 1 c Raisins 2 c Water 1 1/2 c Sugar 4 T Flour 1 ea Egg, well beaten 1 ea Lemon, juice of 2 T Lemon rind, grated 1/4 t Salt 1 x *pastry Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raspberry Vinegar Categories: Penndutch Salads Dressings Servings: 1 4 lb Raspberries 2 c Vinegar 1 x Sugar Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raw Potato Pancake Categories: Penndutch Brunch Servings: 1 3 ea Med Potato, raw 2 ea Egg, separated 1 t Salt 1 1/2 T Flour 1/2 t Baking powder Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rhubarb Pudding Categories: Penndutch Puddings Servings: 1 1 x Rhubarb, stewed 1 x Cake, stale 1 x *or: 1 x Bread, stale 2 ea Egg white Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rice Pudding Categories: Penndutch Puddings Servings: 1 1 c Rice, cooked 2 c Milk 1/2 c Sugar 1 T Butter 1/2 c Raisins 2 ea Egg, separated 2 T Powdered sugar 1 x Nutmeg Beat the egg yolks and add the sugar and milk and stir into the rice. Add the butter and raisins. Pour into a buttered baking dish. Beat the egg whites until frothy, add the powdered sugar and spread on top of rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rice Souffle Categories: Penndutch Puddings Servings: 1 1 c Rice 2 qt Water, boiling 1 T Salt 4 ea Egg 3/4 c Sugar 1/2 c Raisins 1/2 t Cinnamon 1 qt Milk Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water. Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish and bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rinktum Ditty Categories: Penndutch Eggs/cheese Servings: 1 1 T Butter 1 ea Sm Onion, minced 1 lb Cheese 1 c Milk 1 T Flour 1 c Catsup 1 t Mustard, dry 1 T Worcestershire sauce 1/2 t Salt 1/4 t Paprika 1 ea Egg, well beaten Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rivel Soup Categories: Penndutch Soup/stews Servings: 1 2 c Flour 1/2 t Salt 1 ea Egg, well beaten 1 x Broth, chicken 1 x *or: 1 x Broth, beef 1 c Corn, crushed Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Roast Chicken Categories: Penndutch Chicken Servings: 1 1 ea Chicken ** 1 ea *bread stuffing recipe 1 x Salt & pepper 1 x Butter 1 c Sour cream ** 4 to 5 lb roasting chicken Thoroughly clean and wash the chicken. Rub inside and out with salt and pepper mixed together. Then rub the inside of the chicken generously with butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven (400-F) and roast about 2 hours, basting about every 15 minutes with spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour can be added to the liquid in pan after chicken is roasted. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Roast Pork Categories: Penndutch Pork Servings: 1 6 lb Pork loin 1 x Flour 1 x Salt & pepper 2 ea Onion, thinly sliced 1 t Ginger Wipe meat with wet cloth and season well with salt & pepper and the ginger. Dredge with flour and place in roasting pan in a hot oven (400-F) until meat is brown. Reduce heat to 350-F and roast for three hours. Add 1 cup hot water and the sliced onions after the first hour and baste every 15 minutes. When roast is finished, remove to hot platter and to the liquid in the pan add 2 Tbsp flour, stirring until blended. Pour in 1 1/2 cups of water and cook, stirring constantly, until mixture is thick. Serve as a gravy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Roast Turkey with Chestnut Filling Categories: Penndutch Poultry Servings: 1 1 ea Turkey 1 x *chestnut filling recipe 1/2 c Butter 1/4 c Flour 1 x Salt Dress and clean turkey and fill with Chestnut Stuffing. Cream together the butter and flour and rub the legs, wings, and breast with the mixture. Place in oven (400-F) for 15 minutes. Season with salt. Reduce the heat to 350-F and finish roasting for 3-1/2 hours or until tender. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rye Cakes Categories: Penndutch Brunch Servings: 1 3 c Rye meal 1 t Soda 1 t Salt 1/3 c Molasses 1 1/2 c Milk, sour 2 ea Egg Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sadye's Dill Pickles Categories: Penndutch Can/preserv Servings: 1 10 qt Water 2 c Salt 1 qt Vinegar 4 T Pepper 5 ea Dill 1 x Cucumber Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Salt Pork, Beans and Hominy Categories: Penndutch Casseroles Servings: 1 1/2 lb Soup beans 1/2 lb Hominy 1/2 lb Salt pork 1 pn Marjoram Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sand Tarts (Real Old German Style) Categories: Penndutch Cookies Servings: 1 2 1/2 c Sugar 2 c Butter 2 ea Egg, well beaten 1 ea Egg white 4 c Flour 1 x Pecans 1 x Cinnamon Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sauerbraten (Pot Roast) Categories: Penndutch Beef Servings: 1 4 lb Beef ** 1 pt Vinegar 1 x Water 4 ea Bay leaf 12 ea Peppercorns, black 4 ea Cloves 1 ea Carrot 6 ea Onion 1 T Sugar 12 ea Gingersnaps 1 x Salt & pepper ** Use beef chuck, rump, or round. *** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sauerkraut Categories: Penndutch Vegetables Servings: 1 1 qt Sauerkraut 2 T Butter 1 ea Onion, chopped 1 ea Potato, grated 1 t Caraway seeds Melt the butter and add the onion and cook until brown. Add the sauerkraut and cook for 8 minutes. Add the caraway seed and potato, cover with boiling waterand cook for 30 minutes in an uncovered vessel over a slow fire. Cover the kettle and cook 30 minutes longer. Brown sugar or an apple may be added to give different flavor. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sauerkraut with Pork (Sauerkraut und Speck) Categories: Penndutch Pork Servings: 1 3 lb Pork 1 x Water 1 qt Sauerkraut 1 x Salt & pepper Wipe piece of pork with a damp cloth, place in large stewing pan and cover with cold water. Set over flame to cook slowly for one hour. Add the sauerkraut and more water if necessary and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper. Serve with mashed potatoes. My notes: This is basically the same way my mom and I prepare sauerkraut and spareribs, but we add a chopped onion. My mom also used to add some chopped apple to cut down on the "sourness". This is a really simple and delicious meal, if you like sauerkraut. One of my favorites! Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Scalloped Potatoes Categories: Penndutch Vegetables Servings: 1 6 ea Potato, thinly sliced 1 c Milk 1 x Bread crumbs 1 x Butter 1 x Salt & pepper Put a layer of sliced potatoes in a buttered baking dish, sprinkle with salt, pepper and bread crumbs. Dot with bits of butter. Repeat until dish is filled. Pour on the milk and bake at 350-F about 1-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Scalloped Sweet Potatoes and Apples Categories: Penndutch Vegetables Servings: 1 6 ea Med Potato, sweet 1/2 c Brown sugar 1 1/2 c Apple, sliced 4 T Butter 1/2 t Salt 1 t Mace Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350-F about 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Schnitz Pie Categories: Penndutch Pies Servings: 1 1 lb Sour schnitz, dried ** 1 ea Orange, rind & juice of 2 T Cinnamon 2 c Sugar 1 qt Water, cold 1 x *pastry ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Schnitzel Meat Categories: Penndutch Veal Servings: 1 1 1/2 lb Veal steak 2 T Shortening 2 T Flour 16 oz Tomato, can 2 ea Carrot, diced 1 ea Sm Onion, finely chopped 1 x Salt & pepper 1 x Flour Cut veal steak in cubes; dredge with flour and season with salt & pepper. Melt the shortening (bacon fat is preferable) and brown the meat in it. Remove meat from pan and stir in the flour and blend. Add the juice from the tomatoes and stir well until mixture thickens. (Tomatoes are not used in this recipe- save for another use). Add the meat, carrots and onion. Cover pan closely and simmer for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Scrapple (Ponhaws) Categories: Penndutch Pork Servings: 1 1 ea Hog's head 1 x Water 1 x Salt & pepper 1 t Sage, powdered 1 x Corn meal, yellow Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt & pepper to taste and 1 tsp sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Shartlesville Corn Pudding Categories: Penndutch Vegetables Servings: 1 6 ea Corn, grated 2 ea Egg, separated 4 T Milk 1/4 t Salt 1/8 t Pepper Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sherry Egg Nog Categories: Penndutch Drink/alcoh Servings: 1 2 t Sugar 1 ea Egg 1 x Wine, sherry 1/2 ea Cracked ice 1/2 ea Milk Measure 2 wine glasses of sherry, add other ingredients, shake thoroughly and serve with dash of nutmeg on top. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Shoo-Fly Cake (Old Lehigh County Recipe) Categories: Penndutch Cakes Servings: 1 1 1/2 c Flour 1 c Brown sugar 1/4 c Lard 1 x *or: 1/4 c Butter 1/2 c Molasses 1/2 c Water, hot 1/2 t Soda 1 x *pastry Make crumbs by combining the flour, sugar and shortening. Line a pie pan with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry-lined pan, top with the crumbs and bake at 350-F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Shupp Noodles Categories: Penndutch Pasta Servings: 1 1 x *noodles 1/4 lb Butter 3 ea Egg Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Small Coffee Cakes (Kleina Kaffee Kuchen) Categories: Penndutch Breads Servings: 1 1/2 c Butter and other shortening, 2 ea Egg 2 ea Egg yolk 3 T Sugar 1/2 c Cream 2 c Flour, sifted 1 c Yeast 1 x *dissolved in: 1 c Milk, lukewarm 1/2 t Salt Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Snapper Soup Categories: Penndutch Soup/stews Servings: 1 3 1/2 lb Veal knuckle 1 c Chicken fat 1 x *or: 1 c Butter 3 qt Broth, beef 1 x *or: 4 qt Broth, beef 2 c Wine, dry sherry 1 c Flour 1 ea Turtle ** 2 ea Carrot, diced 3 ea Onion, finely chopped 2 ea Celery, chopped 1/4 t Thyme 1/2 t Marjoram 1 ea Bay leaf 3 ea Cloves 3 ea Sl Lemon 1 ds Tabasco 1 x Salt & pepper 1 ea Egg, hard boiled, chopped 2 c Tomato, strained ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Soft Ginger Bread Categories: Penndutch Cakes Servings: 1 1 c Sugar 1 c Molasses 1/2 c Butter or other shortening 3 c Flour 1 c Milk, sour 2 t Ginger 2 t Cinnamon 1 t Cloves 1/4 t Nutmeg 2 ea Egg, well beaten 1 t Soda 1 x *dissolved in: 1/4 c Water, boiling Cream the shortening and sugar, aadd the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spiced Peaches Categories: Penndutch Can/preserv Servings: 1 7 lb Peach 4 lb Brown sugar 1 qt Vinegar 1 t Cloves, whole 1 T Cinnamon, stick 1 t Allspice, whole Tie spices in a bag and add to the vinegar. Bring to a boil and stir in the sugar. Scald and peel peaches leaving them whole. Drop peaches, a few at a time, into spiced liquid and cook until soft. Fill sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spiced Pickles Categories: Penndutch Can/preserv Servings: 1 200 ea Sm Pickles 1 lb Sugar 2 oz Mustard, dry 1 c Salt 1 qt Cider vinegar 2 oz Cloves, whole 2 oz Cinnamon Scald the pickles in boiling water. Drain. Mix together the cinnamon and cloves. Place a layer of pickles in a crock and sprinkle with the spice mixture; repeat until crock is filled. Combine the sugar, salt, mustard and vinegar and bring to a boil and cook about 5 minutes. Pour brine over the pickles, filling the crock. (More brine may be needed, depending on size of pickles). Cover crock and let stand in a cold place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Split Pea Soup Categories: Penndutch Soup/stews Servings: 1 1 c Split peas 1 ea Ham bone 3 qt Water 1 T Onion, minced 3 T Butter 3 T Flour 1 t Salt 1/8 t Pepper 2 c Milk Wash and soak peas in water to cover, overnight. In the morning drain off the water and cover with 3 quarts of fresh water. Add the ham bone and onion and cook until peas are soft. Rub through a sieve. Melt the butter and stir in the flour until well blended and smooth. Add the salt, pepper and milk and cook, stirring constantly until the mixture thickens. Combine with the strained liquid and cook until rather thick. Serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sponge Cake Categories: Penndutch Cakes Servings: 1 6 ea Egg, separated 1 c Sugar 1 c Flour 1/3 t Cream of tartar 1 t Vanilla 1 ea Lemon, grated rind of 1/4 t Salt Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the cream of tartar and the remaining sugar. Combine the egg mixtures. Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Steamed Fruit Mush (or Duff) Categories: Penndutch Puddings Servings: 1 4 c Fruit ** 2 c Sugar 1 t Lemon juice 1 T Butter 2 c Flour 4 t Baking powder 1 t Salt 3/4 c Milk ** For Blueberry Mush, use blueberries. For Raspberry Mush, use raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use cherries. For Peach Duff, use peaches. Sift flour, baking powder and salt together, and work in the butter. Add the milk and mix thoroughly. Combine sugar, fruit and lemon juice. Mix with first batter. Pour into a buttered mold, cover tightly and steam for 45 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Strawberry Jam Categories: Penndutch Can/preserv Servings: 1 2 c Sugar 2 c Strawberries Use large firm berries. Wash and hull the strawberries; then measure. Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used. Let stand over night or until the sugar dissolves. Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Streusel Kuchen Categories: Penndutch Breads Servings: 1 1/2 c Potato, mashed 1/2 c Potato water 1/2 c Butter and other shortening, 1/2 c Sugar 3 1/2 c Flour 1 c Yeast 1 x *dissolved in: 1/2 c Water, lukewarm 2 ea Egg, well beaten 1/2 c Sugar 1 1/2 c Flour 1 x *topping: 1 c Flour 1/2 c Sugar 1 ea Egg yolk, well beaten Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Stuffed Beef Heart Categories: Penndutch Beef Servings: 1 1 ea Beef heart 1 c Cracker crumbs 1/2 c *white sauce 1 x Salt & pepper 1 c Chestnuts, roasted Soak the heart in cold water about 1 hour. Wash thoroughly and remove the muscles and arteries. Make a filling of the above ingredients and fill the heart. Fasten securely. Cover with boiling water and boil for 10 minutes. Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper. Bake at 350-F until brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Stuffed Liver Categories: Penndutch Liver Servings: 1 1 ea Liver, calf 1 x *bread stuffing recipe 3 ea Salt pork 1 x Flour 1 x Salt & pepper Wash the liver in cold salted water and dry well. Make an incision in the thickest part, using a sharp knife. Fill with bread stuffing. Season well with salt and pepper and dredge with flour. Place in roasting pan and place strips of salt pork on top. Add a little water and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve with cooked spinach and baked potatoes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Suet or Carrot Pudding Categories: Penndutch Vegetables Servings: 1 2 c Carrot, cooked, mashed 1 c Suet, chopped 1 c Molasses 1 ea Egg 1 t Baking soda 1 x *dissolved in: 1/4 c Water, hot 2 T Brown sugar 1/4 t Salt 1/2 ea Lemon, grated rind of 1 t Allspice 1 t Cinnamon 1 t Nutmeg 1 t Cloves 1/2 c Raisins 1/2 c Currants 1/2 c Citron, chopped 1/2 c Flour Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Thanksgiving Butterscotch Pie Categories: Penndutch Pies Servings: 1 1 c Brown sugar 2 T Butter 1 T Flour 1 ea Egg, separated 1 c Milk 1 t Vanilla 1/4 t Salt 1 t Sugar 1 x *pastry Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: To Corn Beef Categories: Penndutch Can/preserv Servings: 1 1 x Beef ** 1 x Water 1 1/2 lb Salt, kosher 1/2 lb Brown sugar 1/2 oz Salt peter ** fresh-killed "Rare Old Recipes on the Fine Art of Curing Meats" Thoroughly scrub and clean a good oak barrel. Put as much good fresh-killed beef as desired to be corned in barrel and cover with cold water. Have the water 2 inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water (spring water, if possible) and to every gallon of water used, add the above proportions of salt, sugar and salt peter. Boil for 15 minutes and then skim. When cold, pour over the beef. Place a heavy weight on meat to keep it under brine. Store in a cool cellar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: To Cure Hams Categories: Penndutch Can/preserv Servings: 1 100 lb Ham 3 oz Salt peter 1 pt Salt, kosher 1/2 lb Brown sugar 1 x *also: 2 pt Salt 1/8 lb Pepper *** The "recipe" specifies ham from corn-fed hogs, and "fine salt (best quality)". Since kosher salt is commonly available today, and contains no iodine, I changed the ingredients to specify it. "Rare Old Recipes on the Fine Art of Curing Meats" Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub the meat with the pepper and part of the remaining salt. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, hang the meat up and brush off the salt. Have hams smoked at a good smoke house, smoking them for 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: To Dry Beef Categories: Penndutch Can/preserv Servings: 1 20 lb Beef ** 1 pt Salt, kosher 1 t Salt peter 1/4 lb Brown sugar ** good fresh-killed beef (the rounds). "Rare Old Recipes on the Fine Art of Curing Meats" Mix the last 3 ingredients well, rubbing out all the lumps. Divide the mixture into 3 equal portions. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day. Follow same procedure on second and third days. Turn meat several times a day. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep in cool place. If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: To Make Beef Tea Categories: Penndutch Soup/stews Servings: 1 1 lb Beef ** 1 c Water 1 t Salt ** prime lean beef Put beef through a food grinder using a coarse knife. Place in top of double boiler and add the water. Simmer over a very low flame about 3-1/2 hours. Add salt. Strain and keep liquid in a cool place. If too strong, it may be diluted with some boiling water to strength desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: To Make Sausage Categories: Penndutch Sausage Servings: 1 20 lb Pork ** 10 lb Clear fat pork 2 t Sugar 1 t Ginger 1/2 lb Salt, kosher 2 T Pepper 1 x *optional ingredients: 1 T Sage ** Home dressed lean pork meat "Rare Old Recipes on the Fine Art of Curing Meats" Cut meat into small pieces and add the seasonings. Put through a sausage cutter, grinding twice. Pack into sterilized jars and keep in a cool place. Use as wanted. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: To Pickle Cured Bacon Categories: Penndutch Can/preserv Servings: 1 100 lb Bacon ** 8 lb Salt, kosher 3 lb Brown sugar 3 oz Salt peter 4 ga Water, spring ** sides of bacon from fresh killed country hogs. "Rare Old Recipes on the Fine Art of Curing Meats" Lay the sides of bacon on a board and rub lightly with fine salt. Let stand for 48 hours. Mix the next three ingredients thoroughly and dissolve in the water. Bring to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak barrel and pour the liquid over the meat. Place a heavy weight on bacon to keep it under the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as needed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Tomato Mincemeat Categories: Penndutch Can/preserv Servings: 1 8 qt Tomato, green 2 ea Lemon 4 lb Brown sugar 2 lb Raisins 1 T Salt 2 t Cloves 1 t Allspice 1 T Cinnamon 1 t Ginger 1/2 t Mace 1 c Vinegar Scald and peel the tomatoes. Put through a food chopper with the lemons. Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Uncle Ezra's Egg Nog Categories: Penndutch Drink/alcoh Servings: 1 1 T Sugar, large 1/2 ea Shaved ice 1 ea Egg 1 x Whiskey 1 x *or: 1 x Rum 1/2 ea Milk Measure one wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Veal Loaf Categories: Penndutch Veal Servings: 1 3 lb Veal, lean, ground 3/4 c Bread crumbs 1 ea Egg, well beaten 1 T Parsley, chopped 2 T Butter, melted 1 t Salt 1/8 t Pepper 1 T Onion, chopped 1/8 t Nutmeg 1/2 c Stock Mix all the ingredients together and moisten with the stock. Pack into a greased loaf pan. Dot with butter or other shortening and bake at 350-F for 1 hour. Serve hot or cold as desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: White Salad Dressing Categories: Penndutch Dressings Salads Servings: 1 3 ea Egg yolk, well beaten 1 c Cream 1 T Flour 1/2 c Vinegar 1 T Sugar 1 t Mustard, dry 1 t Salt 2 T Olive oil Mix the dry ingredients together and slowly add the vinegar and oil. Stir in the cream and beaten egg yolks and cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: White Sauce Categories: Penndutch Sauces Servings: 1 1 T Butter 1 T Flour 1 c Milk 1/4 t Salt 1/8 t Pepper Melt butter and add the flour and stir until blended. Slowly add the milk and cook until mixture thickens, stirring constantly. Add seasonings and cook 2 minutes longer. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: York Pot Roast, Spiced Categories: Penndutch Beef Servings: 1 5 lb Beef 1 ea Onion, sliced 3 ea Bay leaf 1 t Peppercorns, black 1 x Vinegar 1 x Water 1 x Salt & pepper *** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Altdeutxche Brotchen (Old German Muffins) Categories: German Breads Desserts Servings: 4 3/4 c Butter or margarine 1/2 c Sugar 2 ea Eggs; large 1 T Rum 1 t Vanilla extract 3 T Milk 1/2 t Cinnamon 2 t Baking powder 2 1/4 c Flour; unbleached 1/4 c Almonds; ground 1 T Orange rind; grated 1/4 c Raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Crunch Muffins Categories: Breakfast Muffins Breads Servings: 4 1 1/2 c Unbleached flour, sifted 1/2 c Sugar 2 t Baking powder 1/2 t Salt 1 1/2 t Ground cinnamon 1/4 c Vegetable shortening 1 ea Large egg, slightly beaten 1/2 c Milk 1 c Tart apples * 1 x Nut crunch topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~--------------------------------------------------------------------- ~--- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bara Brith (Currant Bread) Welsh Categories: Breads Servings: 16 1/4 lb Dried fruit 4 oz Candied peel 1 pt Warm water 1/2 t Mixed spice 2 lb Plain flour 2 t Salt 6 oz Lard 1 oz Fresh yeast 1/2 lb Demerara sugar 2 ea Eggs Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beer Biscuits Categories: Breads Servings: 4 2 c Unbleached flour 3 t Baking powder 1 t Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bran Date Bread Categories: Breads Servings: 12 1 1/4 c Unbleached flour, sifted 1 1/2 t Baking powder 1 t Salt 1/2 c Active sourdough starter 3/4 c Buttermilk or sour milk 1 c Finely chopped pitted dates 1 c All bran 1 t Grated lemon peel (zestonly) 2 ea Large eggs, beaten 1/4 c Vegetable oil 3/4 c Firmly packed. brown sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bran Muffins-in-waiting Categories: Muffins Breads Breakfast Servings: 6 1 c Warm water 3 1/2 c Wheat/oat bran cereal 2 1/2 c Unbleached all-purpose flour 2 1/2 t Baking soda 1/2 c Butter/margarine, room temp. 1 1/2 c Granulated sugar 2 ea Large eggs 2 c Butter/sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Candied Orange Rind Bread Categories: Breads Fruits Quick Servings: 10 4 ea Oranges; md 1 c Water 1 c Sugar 4 c Unbleached flour 6 t Baking powder 1/2 t Salt 1/4 c Butter or regular margarine 1/2 c Sugar 2 ea Eggs; lg 2 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cardamom Coffee Cakes Categories: Breads Christmas Servings: 2 1 1/2 c Milk 1 pk Cake yeast 3/4 c Sugar 6 1/4 c Sifted all-purpose flour 1/2 c Butter 1/4 t Salt 3 ea Egg yolks 1 t Cardamom 1 x ----------topping----------- 2 T Milk 6 T Sugar 1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Carrot-Walnut Bread Categories: Breads Vegetables Nuts Servings: 4 1 1/2 c Unbleached flour; sifted 1 t Baking soda 1/2 t Cinnamon; ground 1/4 t Nutmeg; ground 1/4 t Salt 1 c Sugar 3/4 c Cooking oil 2 ea Eggs; lg 1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cinnamon-Raisin Bread Categories: Breads Fruits Yeast Servings: 10 5 1/2 c Unbleached or bread flour 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1 c Milk 3/4 c Water 1/4 c Sugar 1/4 c Vegetable oil 2 t Salt 1 ea Egg; lg 1 c Raisins 1 c Sugar 1 t Cinnamon; ground,or to taste 2 t Butter or margarine; melted Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Corn Meal Muffins Categories: Muffins Breads Breakfast Servings: 4 1 c Unbleached all-purpose flour 4 t Baking powder 2 T Granuleated sugar 1 t Salt 1 c Yellow cornmeal 2 ea Large eggs 1/4 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cranberry Muffins Categories: Muffins Breads Breakfast Servings: 4 2 1/4 c Unbleached flour, sifted 1/4 c Sugar 3/4 t Baking soda 1/4 t Salt 1 ea Large egg, slightly beaten 3/4 c Butter/sour milk 1/4 c Vegetable oil 1 c Chopped raw cranberries 1/2 c Sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Date Or Raisin Bran Muffins Categories: Muffins Breads Breakfast Servings: 4 1 c Wheat/oat bran cereal 3/4 c Milk 1 c Unbleached all-purpose flour 2 1/2 t Baking powder 1/2 t Salt 1/4 c Granulated sugar 1/2 c Seedless raisins * 1/2 c Chopped walnuts 1 ea Large egg 1/4 c Vegetable oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~--------------------------------------------------------------------- ~--- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dillbrot (Dill Bread) Categories: Breads Cheese/eggs Vegetables Servings: 4 1 pk Yeast; active dry 1 c Cottage cheese; creamed * 2 T Sugar 1 T Onion; minced 1 T Butter; melted 1 ea Egg; large 1 t Salt 2 t Dillseed 2 1/4 c Flour; unbleached or bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dilly Zucchini Ricotta Muffins Categories: Muffins Breads Dinner Servings: 4 1 1/2 c Unbleached flour 2 T Sugar 3 t Baking powder 1/2 t Salt 3/4 t Dill weed 1/4 c Milk 1/2 c Margarine/butter, melted 2 ea Large eggs 2/3 c Ricotta cheese 1/2 c Shredded zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Easy Parker House Rolls Categories: Breads Yeast Servings: 4 1 1/4 c Milk; scalded 3 t Sugar 2 t Butter or regular margarine 3/4 t Salt 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1/4 c Lukewarm water; 110 deg. f. 4 1/2 c Unbleached flour 2 t Butter or margarine; melted Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Festive Cranberry Loaf Categories: Breads Fruits Nuts Servings: 4 2 c Unbleached flour; sifted 1 c Sugar 1 1/2 t Baking powder 1 t Salt 1/2 t Baking soda 1/4 c Shortening 1 ea Egg; lg, beaten 3/4 c Orange juice; fresh 1 t Orange rind; grated 1 c Raw cranberries; coarse chop 1/4 c Walnuts; chopped 1 t Unbleached flour Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Flour Tortillas Categories: Mexican Breads Servings: 12 4 c All purpose flour 1 1/2 t Salt 1 1/2 t Baking powder 4 T Lard or shortening 1 1/2 c Warm water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Golden Raisin Loaves Categories: Breads Fruits Yeast Servings: 10 2 c Whole wheat flour; stirred 1/4 c Sugar 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1 t Salt 2 t Cinnamon; ground 3/4 c Water 1/3 c Butter or regular margarine 1/2 c Buttermilk 2 ea Eggs; lg 1 1/2 c Raisins; golden 2 1/2 c Unbleached flour; sifted 1 x Vegetable oil 1 x ------vanilla frosting------ 2 c Confectioners' sugar 1/4 t Vanilla 2 1/2 t Milk NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grand Champion Pumpkin Bread Categories: Breads Fruits Vegetables Servings: 10 3 1/3 c Unbleached flour; sifted 4 t Pumpkin pie spice 2 t Baking soda 1 t Baking powder 1 1/2 t Salt 2 2/3 c Sugar 2/3 c Cooking oil 4 ea Eggs; lg 2 c Pumpkin; mashed, canned, 1cn 2/3 c Water 2/3 c Chopped dates Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Instant Potato Lefse Categories: Breads Christmas Servings: 6 1 pk (7 oz) instant potatoes 2 t Salt 1 T Butter 1 c Rich milk 1 c Boiling water 1 1/2 c Flour Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Justin Wilson's Hush Puppies Categories: Cajun Breads Servings: 48 2 c Cornmeal 1 x Ground cayenne pepper 1 c Plain flour 2 ea Eggs, beaten 1 t Baking powder 1 c Buttermilk 1 t Salt 1 c Green onion, finely chopped 1/2 t Soda 2 T Bacon drippings, hot 1/2 c Parsley, finely chopped 1/2 t Garlic powder (to taste) 1 x Deep fat for frying Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German Breads Cheese/eggs Servings: 4 3 T Butter or margarine 3 ea Onions;sliced in small rings 3 oz Emmenthaler cheese; grated 1 t Dry mustard 2 c Spaetzle noodles 2 T Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lefse Categories: Breads Christmas Servings: 6 2 c Milk, scalded 1/2 c Lard 1 T Salt 4 c Flour Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Raspberry Muffins Categories: Muffins Breads Desserts Servings: 4 2 c Unbleached flour 1 c Sugar 3 t Baking powder 1/2 t Salt 1 c Half-and-half 1/2 c Vegetable oil. 1 t Lemon extract 2 ea Large eggs 1 c Fresh/frozen raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~--- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Melt-In-Your-Mouth Rolls Categories: Breads Yeast Servings: 6 2 c Milk 1/4 c Shortening 1/4 c Sugar 2 t Salt 2 pk Active dry yeast; or 2 t Active dry yeast; bulk 1/4 c Luke-warm water; (110 deg.f) 7 c Unbleached flour; sifted 2 ea Eggs; lg Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mexicali Spoon Bread Casserole Categories: Breads Cheese Hamburger Servings: 8 1 x --------meat mixture-------- 1 1/2 lb Lean ground beef 1 c Onion; chopped, 1 lg 1/4 c Green bell pepper; chopped 1 ea Clove garlic; minced 15 oz Tomato sauce; 1 cn 12 oz Whole kernel corn; 1 cn 1 1/2 t Salt 1 x Chili powder; to taste 1/8 t Pepper 1/2 c Ripe olives; sliced 1 x ------cornmeal topping------ 1 1/2 c Milk 1/2 c Yellow cornmeal 1/2 t Salt 3/4 c Cheddar cheese; shredded 2 ea Eggs; lg, beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mexican Cornbread Categories: Meats Breads Servings: 4 1 lb Ground meat 1 x Salt & pepper to taste 1 c Chopped onion 1/2 lb Grated american cheese 3 ea Jalapeno peppers finely chop 1 c Cornmeal 3 ea Large eggs 1/2 t Soda 3 T Bacon drippings 1 c Sweet milk 1 t Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Molasses Refrigerator Muffins Categories: Muffins Breads Brunch Servings: 12 4 c Unbleached flour, sifted 2 t Baking soda 1 t Salt 1 t Ground cinnamon 1 t Ground ginger 1/4 t Ground cloves 1/4 t Ground allspice 1/4 t Ground nutmeg 1 1/3 c Vegetable shortening 1 c Sugar 4 ea Large eggs, slightly beaten 1 c Molasses 1 c Butter/sour milk 1 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Muffins Basic And Variations Categories: Muffins Breads Breakfast Servings: 4 2 c Unbleached all-purpose flour 1 T Baking powder 2 T Granulated sugar 1 t Salt 1 ea Large egg 1 c Milk 1/2 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oatmeal Muffins Categories: Breakfast Breads Muffins Servings: 5 1 c Quick-cooking oats 1 c Butter/sour milk 1 c Unbleached flour, sifted 1 t Baking powder 1/2 t Baking soda 1 t Salt 1/3 c Butter or regular margarine 1/2 c Brown sugar, packed 1 ea Large egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Onion-Cheddar Bread Categories: Breads Servings: 4 2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour 1 pk Active dry yeast 1/3 c Warm water (110-115 degrees) 1/2 c Orange juice 1/2 c Water 2 T Butter or margarine * 1 ea Env. onion soup mix 1 T Sugar 1 t Salt 5 oz Shredded cheddar cheese 1 x Melted butter or margarine * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Parmesan Herb Muffins Categories: Muffins Breads Dinner Servings: 4 2 c Unbleached flour 1 T Sugar 1 1/2 t Baking powder 1/2 t Baking soda 1/2 t Sage leaves, crumbled 1/2 c Chopped fresh parsley 1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk 1/4 c Butter/margarine, melted 1 ea Large egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pecan Cinnamon Muffins Categories: Muffins Breads Breakfast Servings: 4 1 1/2 c Unbleached flour, sifted 1/4 c Sugar 1/4 c Brown sugar, packed 2 t Baking powder 1/2 t Salt 1/2 t Ground cinnamon 1 ea Large egg, slightly beaten 1/2 c Vegetable oil 1/2 c Milk 1/2 c Chopped pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin Bread Categories: Breads Fruits Nuts Servings: 4 3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed 1 1/2 c Sugar; granulated 2 t Baking soda 1 1/2 t Salt 1 t Cinnamon; ground 1/2 t Nutmeg; ground 4 ea Eggs; lg 1 c Salad oil 2/3 c Water 2 c Pumpkin; mashed, canned 1 c Raisins 1 c Walnuts; chopped Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin Muffins Categories: Dinner Breakfast Breads Servings: 4 1 c Unbleached flour, sifted 2 t Baking powder 1/4 t Salt 1/4 t Ground cinnamon 1/4 c Vegetable shortening 2/3 c Sugar 1 ea Large egg 1/2 c Canned, mashed pumpkin 2 T Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin Oat Muffins Categories: Breakfast Breads Muffins Servings: 12 1 c Unbleached flour, sifted 2 t Baking powder 1 t Pumpkin pie spice 1/4 t Baking soda 1/2 t Salt 3/4 c Canned, mashed, pumpkin 1/2 c Brown sugar, packed 1 ea Large egg, slightly beaten 1/4 c Milk 1/4 c Vegetable oil 1 c Quick-cooking oats 1/2 c Raisins 1 x Crumb topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Quick Sticky Buns Categories: Breads Yeast Servings: 24 1 x ------------buns------------ 1 1/4 c Milk 1/4 c Butter 3 1/4 c Flour 1/4 c Sugar 1 t Salt 2 pk Yeast 1 ea Egg 1 x ----------topping----------- 1 c Brown sugar 1 1/2 t Cinnamon 3/4 c Butter 2 T Corn syrup 1 c Walnuts Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Roggenbrot (Rye Bread) Categories: German Breads Servings: 12 2 pk Yeast; active dry 1 1/2 c Milk; lukewarm 2 T Sugar 1 t Salt 1/2 c Molasses 2 T Butter 3 1/4 c Rye flour; unsifted 2 1/2 c Bread flour; unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sopaipillas Categories: Mexican Breads Servings: 12 4 c Flour 1 T Baking powder 2 t Sugar 1 1/2 t Salt 1/4 c Shortening or lard 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sopaipillas 2 Categories: Mexican Breads Servings: 12 1 pk Active dry yeast 1/4 c Warm water (110) 1 1/2 c Milk 3 T Lard or shortening 1 1/2 t Salt 2 T Sugar 4 c All purpose flour 1 c Whole wheat flour 1 ea Oil In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Souper Baked Sandwich Categories: Breads Cheese Hamburger Servings: 6 1 1/2 lb Lean ground beef 1/4 c Onion; chopped, 1 sm 1/2 t Salt 1/2 c Celery; chopped 4 c Herb stuffing cubes; not mix 1 1/2 c Milk 2 ea Eggs; lg 10 3/4 oz Cream of mushroom soup; 1 cn 1 t Mustard; dry 1 c Cheddar cheese; shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large egg 1 c Mashed bananas 1 c Active sourdough starter 2 c Unbleached flour 1 t Salt 1 t Baking powder 1/2 t Baking soda 3/4 c Chopped walnuts 1 t Vanilla or 1 t Grated orange peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Cornbread Categories: Breads Servings: 4 1/2 c Active sourdough starter 2 T Margarine, melted 1/2 c Cornmeal 1 t Salt 1 T Sugar 1/2 c Sour cream or yogurt 2 ea Large eggs, stirred 1 c Unbleached flour 1/2 t Cream of tartar 1/2 t Baking powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Honey Whole Wheat Bread Categories: Sourdough Breads Servings: 4 1 pk Active dry yeast 1 c Warm water 1 t Salt 2/3 c Sourdough starter 1/2 c Honey 1 1/2 T Shortening 4 c Whole wheat flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pancakes #1 Categories: Breads Servings: 4 1/2 c Active starter 1/2 c Pancake mix 1 ea Large egg 1 T Cooking oil 1/2 c Milk 1/2 t Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pancakes #2 Categories: Breads Servings: 4 1 c Active starter 1 ea Large egg 2 T Cooking oil 1/4 c Instant or evaporate milk 1 t Salt 1 t Baking soda 2 T Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pancakes #3 Categories: Breads Servings: 6 2 c Active starter 2 c Unbleached flour 1 t Baking soda 2 ea Large eggs, well beaten 1 T Sugar 1 t Salt 1 x Bacon fat (2; 3 t) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pizza Shells Categories: Breads Servings: 4 1 c Sourdough starter 1 T Shortening, melted 1 t Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sourdough Pumpernickle Categories: Breads Servings: 10 1 1/2 c Active sourdough starter 2 T Caraway seeds, chopped 2 c Unsifted rye flour 1/2 c Boiling black coffee 1/2 c Molasses 1/4 c Dry skim milk 2 t Salt 3 T Melted shortening 1/2 c Whole milk 2 3/4 c Unbleached flour 1 pk Active dry yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spatzle (Spaetzle Noodles) Categories: German Breads Servings: 4 3 c Flour; unbleached 1 t Salt 1/4 t Nutmeg 4 ea Eggs; large, beaten 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spicy Applesauce Bread Categories: Breads Fruits Nuts Servings: 6 1 c Raisins 1/2 c Water 1 c Applesauce 1 1/2 c Unbleached flour; sifted 1 t Baking soda 1/2 t Cinnamon; ground 1/8 t Cloves; ground 1/2 c Butter or regular margarine 1 c Sugar 1 ea Egg; lg 1 t Vanilla 1/2 c Walnuts; chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spicy Apricot Oat Muffins Categories: Muffins Breads Breakfast Servings: 6 2 c Unbleached flour, sifted 1/2 c Sugar 3 t Baking powder 1 t Salt 2 t Pumpkin pie spice 1/2 c Quick-cooking oats 1 c Chopped dried apricots 1/2 c Chopped walnuts 2 ea Large eggs, slightly beaten 1 1/3 c Milk 1/4 c Vegetable oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Toronto Bran Muffins Categories: Breads Quick Servings: 12 1 1/4 c Hot milk 2 T Oil 3 ea Eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: True Garlic Bread Categories: Breads Garlic Servings: 6 1 x Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened 2 T (2 pk) dry yeast 1/2 c Warm water (115-120 degrees) 2 1/2 c Warm water 2 T Kosher salt 3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour 1 x Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Walnut Brown Bread Categories: Breads Fruits Nuts Servings: 10 3 c Raisins 3 c Water 1/4 c Shortening 5 1/2 c Unbleached flour; sifted 2 c Sugar 4 t Baking soda 2 t Salt 2 ea Eggs; lg, slightly beaten 1 c Walnuts; chopped Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Servings: 4 2 1/2 c Whole-wheat flour 1 1/2 c Wheat germ 1/3 c Brown sugar 1/2 t Salt 1 c Raisins; mixed dark & light 2 t Baking soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Zucchini Bread Categories: Breads Cakes Servings: 2 3 ea Eggs 1 c Oil 2 c Shreaded raw zucchini 1 3/4 c Sugar 1/4 t Baking powder 2 t Baking soda 2 t Cinnamon 1 t Salt 2 t Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Juice Roast Categories: Roast Beef Meats Servings: 6 4 lb Boneless beef chuck roast 2 ea Med. onions, sliced 2 T Butter or shortening 1 c Apple juice 1 T Catsup 1 t Salt 1/4 t Pepper 1/4 t Thyme leaves 1/4 t Prepared mustard 1/8 t Basil leaves 3 ea Large sweet potatoes * 1 x Lemon juice 1 x ---------garnishes---------- 1 x Chopped parsley or 1 x Apple rings and parsley 1 x Gravy * Sweet potatoes should be pared and cut into pieces. ~--------------------------------------------------------------------- ~--- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Basic Meatballs Categories: Ground beef Main dish Meatballs Servings: 6 1 lb Ground beef 1 ea Egg; large 1/4 c Onion; chopped, 1 sm. 1/3 c Bread crumbs; dry 1/4 c Milk 3/4 t Salt 1/8 t Pepper 1 t Worcestershire sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Batter-Dipped Fondue Meatballs Categories: Appetizers Ground beef Meatballs Servings: 12 1 1/2 lb Ground chuck 1 ea Egg; large 1/4 c Bread crumbs; dry 2 T Beer or apple juice 1 t Garlic salt 2 c Salad oil 1/2 c Butter;do not usemargarine,* 1 x -------frothy batter-------- 1 c Biscuit baking mix; bisquick 1/2 c Beer or apple juice 1 ea Egg; lg 1 x -------mustard sauce-------- 1/2 c Mayonnaise or salad dressing 2 T Mustard; prepared 1 T Onion; finely chopped 1 x -----horseradish sauce------ 1/2 c Dairy sour cream 1 T Horseradish 1/8 t Worcestershire sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~--------------------------------------------------------------------- ~--- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bavarian Patties With Sauerkraut Categories: Ground beef Main dish Meats Servings: 6 1 1/2 lb Ground beef 1/2 c Applesauce 1/3 c Bread crumbs; dry 1/4 c Onion; finely chopped, 1 sm. 1 ea Egg; large 1 t Salt 1/2 t Allspice 16 oz Sauerkraut; drained, 1 can Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef & Vegetable Skillet Dinner Categories: Beef Steak Vegetables Servings: 4 2 T Vegetable oil 1 lb Sirloin steak; bonless, * 1/2 c Carrots; frozen, sliced 1 ea Env. soup mix; ** 2 T Soy sauce 2 T Ketchup 1/2 t Garlic powder 1/4 t Ginger; ground 8 oz Bamboo shoots; drained,(1cn) 6 oz Snow peas; frozen, thawed 1 x Rice; hot cooked * Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, Onion or Onion-Mushroom. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a large skillet, heat oil and brown beef, in two batches, over medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef And Cabbage Joes Categories: Ground beef Main dish Meats Servings: 8 1 lb Ground beef 1/2 c Onion; chopped, 1 md. 1/2 c Celery; thinly sliced 2 c Cabbage; shredded 1/3 c Green pepper; chopped 3/4 c Catsup 1/4 c Water 1/4 t Salt 1 T Mustard; prepared 1 x 1 ea Buns; * * Hamburger buns should be split and toasted. ~--------------------------------------------------------------------- ~--- Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef Baked In A Barrel Categories: Beef Meats Fruits Servings: 6 2 lb Ground beef chuck 2 ea Large pineapples 2 ea Med onions, chopped 3 ea Cloves garlic, minced 2 T Cooking fat or oil 1 t Salt 1 t Ground ginger 1/2 t Seasoned salt 1/4 t Freshly ground pepper 1/2 c Coffee brandy 1 c Diced fresh pineapple 1 c Canned mandarine orange segs 1/4 c Madarine liqueur 18 ea Fresh mushrooms 3 T Butter 18 ea Strips of pimiento 3 c Cooked rice Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef Pita, Greek Style Categories: Beef Meats Servings: 12 2 lb Ground beef 1 ea Med. onion, chopped 4 ea Small cloves garlic, minced 1/2 lb Fresh mushrooms, sliced 1 ea Bay leaf 1 1/4 t Salt 1/2 t Chil powder 1/2 t Cumin powder 1/4 t Cinnamon 1/3 c Burgundy or rose wine 1 ea Large egg 1 c Creamed cottage cheese 1/2 c Crumbled feta cheese 1/2 c Unsalted butter, melted * 1/4 c Dry bread crumbs 1 x ---------garnishes---------- 1 x Parlsey sprigs 12 ea Cherry tomatoes 1 x Fresh fruit kabobs (opt.) * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~--------------------------------------------------------------------- ~--- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef Shreds with Green Pepper Categories: Beef Main dish Meats Servings: 4 1 lb Flank steak 2 ea Medium bell peppers 1 ea Clove garlic 4 T Peanut oil 1/4 t Salt 1 x ----------sauce------------- 1/4 c Stock 1 t Thin soy sauce 1 t Chili paste with soybean 1 t Sherry wine 1 1/2 t Thin cornstarch paste; * * Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef With Caper Sauce Categories: Roast Beef Meats Servings: 12 4 lb Beef eye of round roast 1/2 c Cooking oil 1/2 c Tomato paste 1/4 c Imported soy sauce 1/4 c Red wine vinegar 2 T Crushed rosemary 2 t Salt 1 x Pepper to taste 1 x ---------garnishes---------- 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green onions 1 x Parsley 1 x Rye bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef With Hot Sauce Categories: Roast Beef Meats Servings: 8 3 lb Beef chuck roast 1/2 c Chopped onion 1/2 c Chopped celery 1/2 c Chopped green pepper 1 x Water 1 1/2 c Catsup 3 T Hot taco sauce 2 T Brown sugar 2 T Vinegar 2 ea Cloves garlic, minced 1 ea Bay leaf 1 t Salt 1 t Dry mustard 1 t Chili powder 8 ea Hamburger buns Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Boy's Legs (Boova Shenkel) Categories: Penndutch Beef Servings: 1 3 lb Beef, stewing 12 ea Med Potato 3 T Butter 2 T Parsley, minced 1 ea Sm Onion, minced 3 ea Egg 2 1/2 c Flour 2 t Baking powder 1/2 t Salt 4 T Shortening 7 T Water 1 c Bread, stale, cubed 3 T Butter 1 x *or: 3 T Bacon drippings 1/2 c Milk 1 x Salt & pepper *** The recipe specified "butter and lard mixed" for "shortening". Wash the meat, cover with water, add seasonings to taste and cook slowly for several hours. Wash and peel the potatoes and cut into thin slices. Cook until tender. Drain off all of the water, add the 3 Tbsp of butter, salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the water, using only enough to hold dough together. Roll thin on a floured board and cut into large circles, about 10 inches in diameter, spread with some of the potato mixture, fold dough to form a semi-circle, pressing edges together with prongs of fork. Drop into the hot meat and broth, cover pot closely and boil about 25 minutes. While these are cooking make a sauce of the 3 Tbsp of butter or bacon drippings, add the bread cubes and brown. Stir in the milk. Arrange the "Boova Shenkel" on a platter and pour over all the milk sauce. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy") Categories: Breakfast Casserole Beef Servings: 6 6 ea Large eggs 2 c Milk 1 t Salt 1 t Dry mustard 2 ea Slices white bread, cubed 1 lb Sausage browned 1 c Sharp/mild cheddar shreds * * Use either sharp or mild Shredded Chedder Cheese. ~--------------------------------------------------------------------- ~--- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Burgoo Categories: Stew Beef Main dish Servings: 20 3 lb Ready to cook broilerchicken 2 lb Beef shank cross-cuts 12 c Water 1 T Salt 1/4 t Pepper 6 ea Slices bacon 1 c Cubed peeled potatoes 2 c Coarsely chopped carrots 1 c Chopped onion 1 c Chopped celery 1 c Chopped green pepper 2 T Packed dark brown sugar 1/4 t Crushed dried red pepper 4 ea Whole cloves 1 ea Clove garlic, minced 1 ea Bay leaf 4 ea Ears of fresh corn 10 oz Frozen cut okra 2/3 c Unbleached all-purpose flour In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Caper Sauce Categories: Beef Sauces Vegetables Servings: 12 1 c Mayonnaise 1/4 c Capers * 1/4 c Dairy sour cream 1 T Dijon-style mustard 1 T Horseradish 1 T White vinegar 1/2 t Sugar * Chopped Dill Pickle can be substituted for Capers. ~--------------------------------------------------------------------- ~--- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Mexican Beef Vegetables Servings: 4 3 lb Round steak, 1/2" thick 2 lb Potatoes 8 oz Tomato sauce 1 1/2 t Salt 1/2 t Ground pepper 1/2 t Ground cumin 1 ea Large clove garlic, smashed 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cauliflower with beef "Sichuan Style" Categories: Beef Main dish Meats Servings: 4 1/2 lb Round steak; * 5 ea Nami black mushrooms 2 ea Carrots; medium 2 c Cauliflower 3 ea Green onions, minced 1/2 t Ginger; fresh, minced 2 ea Cloves garlic, minced 1/2 t Szechuan peppercorns, crushe 3 T Peanut oil 1 x ---------marinade----------- 1/4 c Soy sauce; thin 1/4 c Dry sherry 1 x ----------sauce------------- 1 c Chicken stock 1 t Lan chi black bean paste wit 1 ea 2 x Dashes of chinkiang black vi 1 ea 3 x Drops sesame oil 1 ea Cornstarch paste; ** 1 x Unts of liquids generated du 1 ea Ring preparation---- 1/2 c Carrot stock; reserved 1/4 c Marinade 1/4 c Mushroom soaking liquid * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter turn (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginning to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine Categories: Brisket Beef Meats Servings: 8 2 1/2 lb Fresh beef brisket 1/2 c Diced onion 1 t Salt 1 t Pepper 1/4 t Garlic powder 1 ea Bottle (12 oz) chili sauce 1 ea Bottle (12 oz) beer 1 x Wild rice amadine 1 x ---------garnishes---------- 2 ea Med. ripe tomatoes, sliced 1 x Parsley sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chow Mien On A Bun Categories: Ground beef Main dish Meats Servings: 8 1 lb Ground beef 1 ea Onion; thinly sliced, medium 2/3 c Water 2 T Cornstarch 3 T Soy sauce 1 T Molasses 1/4 t Ginger 16 oz Bean sprouts; 1 cn, * 8 1/2 oz Water chestnuts; 1 cn, ** 8 ea Hamburger buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. ~--------------------------------------------------------------------- ~--- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chunky Beef Fritters Categories: Beef Roast Meats Servings: 5 2 lb Cooked unseasoned roastbeef* 6 T Milk 1 T Unbleached all-purpose flour 3 ea Large eggs, beaten 1 1/2 c Self-rising flour 4 t Salt 1/4 t Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~--------------------------------------------------------------------- ~--- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Deli Brisket Bake Categories: Brisket Beef Meats Servings: 4 2 1/2 lb Beef brisket 1/2 c Prepared mustard 1/4 c Whole mixed pickling spices 1/4 lb Grated swiss cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Deviled Swiss Steak Categories: Steak Beef Meats Servings: 10 3 lb Beef round steak * 2 t Dry mustard 1 1/2 t Salt 1/4 t Pepper 2 T Cooking oil 1 T Worcestershire sauce 1 x Carrot curls or parsley * Round Steak should be cut 3/4 to 1-inch thick. ~--------------------------------------------------------------------- ~--- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Devilish Potato Stacks Categories: Ground beef Main dish Meats Servings: 4 1 lb Ground beef 2 1/2 oz Deviled ham; 1 can 1 t Worcestershire sauce 1 x Instant mashed potatoes; * 1/2 c Creamed cottage cheese 3 1/2 oz French fried onions; 1 can * Use enough instant mashed potato flakes for 4 servings. ~--------------------------------------------------------------------- ~--- Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Oven Pot Roast Categories: Pot roast Meats Beef Servings: 6 5 lb Round boan pot roast 2 t Salt 2 T Shortening 1/2 c Barbecue sauce (your choice) 1/2 c Apple cider 8 ea Carrots, pared * 6 ea Large potatoes ** 2 ea Onions, sliced 8 oz Fresh okra *** * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. ~--------------------------------------------------------------------- ~--- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Spiced Beef Categories: Steak Beef Meats Servings: 4 2 lb Beef round steak * 1/2 t Salt 1/8 t Pepper 6 T Butter 1 ea Large spanish onion ** 1 T Water 1 1/2 T Vinegar 1 t Prepared mustard 1 ea Bay leaf 2 ea Whole cloves 4 ea Canned spiced onions 12 ea Strips pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~--------------------------------------------------------------------- ~--- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Easy Beef Roll-Ups Categories: Steak Beef Meats Servings: 4 2 lb Beef round steak * 1 1/2 lb Lean beef bacon 2 t Cooking oil 1 ea Env. onion soup mix 1 1/4 oz 2 c Water 2 t Cornstarch 1/2 c Water 1 x Parlsey 3 ea Cherry tomatoes * Round Steak should be cut 1/2-inch thick. ~--------------------------------------------------------------------- ~--- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: English Sweet And Sour Ribs Categories: Ribs Beef Meats Servings: 5 3 lb Chuck short ribs * 3/4 c Unbleached all-purpose flour 2 t Seasoned salt 1 t Pepper 1/2 c Cooking oil 2 c Sliced onion 1 1/2 c Hot water 8 ea Heaping t dark brown sugar 1/3 c Catsup 1/4 c Red wine vinegar 2 ea Cloves garlic, minced 2 ea Large bay leaves * Short ribs should be meaty and cut in the English cut. ~--------------------------------------------------------------------- ~--- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruited Beef Curry Casserole Categories: Beef Meats Fruits Servings: 8 2 lb Lean ground beef 1 ea Lg. onion, chopped 1 ea Med. green pepper, chopped 2 T Cooking oil 1 ea Slice whole wheat bread 1 c Milk 2 ea Large eggs 1 ea Lg. apple, chopped 1 c Chopped dried apricots 2 T Curry powder 1 t Salt 1/2 t Pepper 1 x Curry condiments Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Golden Harvest Beef Categories: Brisket Beef Meats Servings: 6 2 1/2 lb Beef brisket 2 T Cooking fat 2 ea Small onions * 1 c Brown sugar, packed 1/4 t Salt 1/4 t Pepper 1 qt Boiling water 6 ea Carrots, pared and slivered 2 ea Med. tart apples, sliced 3 ea Lg. white potatoes ** 1/2 c Sugar 1/4 c Catsup 1 T Cornstarch 1/2 T Dry mustard * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~--------------------------------------------------------------------- ~--- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburgers Au Poivre Categories: Ground beef Main dish Meats Servings: 4 1 lb Ground beef 1/2 t Salt 1/2 T Freshly crackedblackpepper;* 1 T Brandy or cognac; optional 3 T Red wine; dry, optional * Or To Taste. ~--------------------------------------------------------------------- ~--- Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburgers Diane Categories: Ground beef Main dish Meats Servings: 4 2 T Margarine or butter 1 t Worcestershire sauce 1/4 t Lemon juice 1 ea Clove garlic; minced 1 ea Onion; sliced, small 1 c Fresh mushrooms; * 1 lb Lean ground chuck 1/2 t Salt 1/4 t Pepper * Mushrooms should be washed, trimmed and sliced. ~--------------------------------------------------------------------- ~--- Melt the margarine in a large skillet. Add the Worcestershire sauce, lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat for 2 minutes. Remove from the heat. Mix the meat, salt and pepper together. Shape the mixture into 4 patties, each about 3/4-inch thick. Push mushroom-onion mixture to the side of the skillet. Cook the patties in the same skillet over medium-high heat, turning once, to the desired doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned over the patties. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Harvest-Time Meatballs Categories: Ground beef Main dish Meatballs Servings: 4 1 x Recipe basic meatballs; * 2 T Margarine or butter 1/8 t Instant minced garlic; ** 1/2 t Thyme leaves 1/2 lb Fresh mushrooms; *** 3 ea Zucchini; md, **** 1/2 t Salt 1/3 c Parmesan cheese; grated 2 ea Tomatoes; ***** * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of garlic powder for the instant minced garlic. *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the slices. ***** Cut each tomato into 8 wedges. ~--------------------------------------------------------------------- ~--- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hungarian Meatballs Categories: Ground beef Main dish Meatballs Servings: 4 1 x Recipe of basic meatballs; * 1 T Vegetable oil 2 ea Onions; md., thinly sliced 3/4 c Water 3/4 c Red wine; dry, ** 1 t Caraway seed 2 t Paprika 1/2 t Marjoram leaves 1/2 t Salt 1/4 c Water 2 T Flour; unbleached * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant beef bouillon and 1 Tbls vinegar for the red wine. ~--------------------------------------------------------------------- ~--- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Italian Meatballs In A Basket Categories: Hamburger Beef Meats Servings: 8 2 lb Ground beef chuck 2 T Margarine 1 ea Med. green pepper, chopped 1 ea Med. onion, chopped 1/2 t Basil 1/4 t Thyme 2 T Unbleached flour 1 x Ital. bread basket 1 x ---------garnishes---------- 1 x Green peppr rings 1 x Cherry tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: German Beef Meats Servings: 4 1 x ---------meatballs---------- 1 ea Hard roll 3/4 c Water 1 lb Ground beef; lean 1 ea Bacon; strip, diced 4 ea Anchovy fillets; diced 1 ea Onion; small, chopped 1 ea Egg; large 1/2 t Salt 1/4 t Pepper; white 1 x -----------broth------------ 6 c Water 1/2 t Salt 1 ea Bay leaf 1 ea Onion; small, peeled, halved 6 ea Peppercorns 1 x -----------gravy------------ 1 1/2 T Butter or margarine 1 1/2 T Unbleached flour 1 T Capers 1 ea Lemon juice; of 1/2med.lemon 1/2 t Mustard; prepared 1 ea Egg yolk; large 1/4 t Salt 1/4 t Pepper; white Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kraut Burgers (Bierochen) Categories: Hamburger Beef Vegetables Servings: 4 1 lb Lean ground beef 1 ea Large onion, finely chopped 3 T Shortening 2 ea Loaves frozen bread dough* 1 ea Sm. head of cabbage shredded 1 x Salt & pepper to taste * Or substitute your favorite 2 loaf bread dough recipe. ~--------------------------------------------------------------------- ~--- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mariachi Beefballs And Rice Categories: Beef Meats Servings: 6 2 lb Ground beef 1 c Crushed corn chips 1/2 c Milk 1 ea Large egg, slightly beaten 2 t Salt 2 1/2 T Unbleached flour 2 T Butter or margarine 2 c Sliced onion 1 ea Clove garlic, crushed 1 t Chili powder 1/4 t Powdered cumin 1/2 c Sliced ripe olives 1 x Mexican rice In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes Chilies 1/4 Cup Grated Parmesan 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Meatball Stew Categories: Ground beef Main dish Meatballs Servings: 4 1 ea Recipe of basic meatballs; * 4 ea Carrots; md, ** 2 ea Celery stalks; *** 3 ea Potatoes; md, **** 16 oz Stewed tomatoes; 1 cn 1 t Salt 1 t Instant beef bouillon 1/8 t Pepper 1 ea Bay leaf 3/4 c Water * See Recipe 12. ** Carrots should be scraped and cut into 1-inch pieces. *** Celery should be cut into 1-inch pieces with strings removed. **** Potatoes should be pared and cut into 1-inch dice. ~--------------------------------------------------------------------- ~--- Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess fat. Add the remaining ingredients and heat to boiling. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender, about 40 minutes. Remove the bay leaf and serve. NOTE: You can substitute 1 24-oz package of frozen stew vegetables for stew for the carrots, celery and potatoes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Meatball Stew With Dumplings Categories: Ground beef Main dish Meats Servings: 4 1 x Recipe of basic meatballs; * 10 1/2 oz Cream of celery soup; ** 1/4 c Dairy sour cream 16 oz Vegetables; *** 15 oz Potatoes;drained&sliced, 1cn 1 x Egg or parsley dumplings 1 x -------egg dumplings-------- 2 c Biscuit baking mix; bisquick 2 ea Eggs; lg. 2 T Milk 1 x -----parsley dumplings------ 2 c Biscuit baking mix; bisquick 2 T Parsley flakes 2/3 c Milk * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. ~--------------------------------------------------------------------- ~--- Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mongolian Beef Categories: Beef Main dish Meats Servings: 4 4 c Peanut oil 15 ea Green onion tops 1 T Minced ginger 1 lb Flank or sirloin steak 1 1/2 T Water chestnut flour 2 ea Egg whites 1 ea Pinch salt 1 ea Cornstarch paste 1 x ----------sauce------------- 1 t Chili paste with garlic 1/4 c Chicken stock 2 T Dark soy sauce 1 ea Pinch sugar 1 1/2 T Dry sherry ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Party Pleaser Meatballs Categories: Appetizers Ground beef Meatballs Servings: 12 1 ea Recipe of basic meatballs; * 1/2 c Coconut; flaked 1/4 c Currant or grape jelly 1/4 c Chutney or chutney sauce; ** 1/4 c Dry red wine or orange juice 2 t Mustard; dry * See Recipe 12. ** Use a chopped chutney or chutney sauce. ~--------------------------------------------------------------------- ~--- Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Patties Parmigiana Categories: Ground beef Main dish Meats Servings: 6 1 1/2 lb Ground beef; * 1/4 c Onion; finely chopped, 1 sm. 1 t Salt 1 t Worcestershire sauce 1/4 t Pepper 1/2 c Parmesan cheese; grated 1/4 c Cornflake crumbs 1 ea Egg; large, slightly beaten 8 oz Tomato sauce; 1 can 1 t Italian seasoning 6 ea Mozzarella cheese; slices,** * If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties. ** Cheese slices should be 3 inches square. ~--------------------------------------------------------------------- ~--- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pepper Beef Balls Categories: Ground beef Main dish Meatballs Servings: 4 1 x Recipe of basic meatballs; * 1 T Margarine or butter 1 ea Onion; sliced, md 1 1/2 c Water 1 1/2 t Instant beef bouillon 1/2 t Garlic salt 1/2 t Ginger; ground 3 T Soy sauce 2 ea Green peppers; md, ** 2 T Cornstarch 2 T Water 1 ea Tomato; lg, *** * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. ~--------------------------------------------------------------------- ~--- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Porcupines Categories: Ground beef Main dish Meatballs Servings: 4 1 lb Ground beef 1/2 c Rice; regular, uncooked 1/2 c Water 1/4 c Onion; chopped, 1 sm. 1 t Salt 1/2 t Celery salt 1/8 t Garlic powder 1/8 t Pepper 15 oz Tomato sauce; 1 cn. 1 c Water 2 t Worcestershire sauce Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pot 'n Cot Roast Categories: Roast Beef Meats Servings: 8 5 lb Chuck arm pot roast 2 t Instant minced onion 1 t Marjoram 1 t Basil 1/4 t Pepper 1/3 c Cream or cooking sherry 1 t Salt * Apricots may either be halves or whole canned apricots. ~--------------------------------------------------------------------- ~--- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ranch Style Chicken Fried Steak And Gravy Categories: Steak Meats Beef Servings: 8 1 x -----------steak------------ 4 lb Round steak 1/2-inch thick 1 c Milk 1 c Unbleached flour 1 x Salt & pepper 1 x Milk 1 x -----------gravy------------ 4 T Fat 4 T Unbleached flour 1 qt Milk Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Categories: Beef German Meats Servings: 6 1 x -----------roast------------ 1/2 t Salt 1/4 t White pepper 2 lb Flank steak 1 t Mustard; dijon style 1 x -----mushroom stuffing------ 2 T Vegetable oil 1 ea Onion; small, chopped 4 oz Mushroom pieces; * 1/2 c Parsley; chopped 2 T Chives; chopped 1 T Tomato paste 1/2 c Bread crumbs; dried 1/4 t Salt 1/4 t Pepper 1 t Paprika 1 x -----------gravy------------ 3 ea Bacon; strips, cubed 2 ea Onions; small, fine chopped 1 c Beef broth; hot 1 t Mustard; dijon style 2 T Tomato catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Saucy Meatballs Categories: Ground beef Main dish Meatballs Servings: 4 1 x Recipe of basic meatballs 10 3/4 oz Cream of chicken soup; 1cn,* 1/3 c Milk 1/8 t Nutmeg 1/2 c Dairy sour cream 1 x ----------garnish----------- 1 x Parsley; snipped * Use the condensed soup without diluting it. ~--------------------------------------------------------------------- ~--- Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sauerbraten Meatballs Categories: Ground beef Main dish Meatballs Servings: 4 1 ea Recipe of basic meatballs; * 1 T Brown sugar 1 t Instant beef bouillon 1/4 t Cloves; ground 1/8 t Pepper 1 ea Bay leaf 1/4 c Vinegar 1/3 c Raisins; optional 6 ea Gingersnaps; ** * See Recipe 12. ** Break the gingersnaps into small pieces. ~--------------------------------------------------------------------- ~--- Prepare the basic meatball recipe. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gi Categories: German Beef Meats Servings: 10 4 lb Rump roast; beef, boneless 2 ea Onions; thinly sliced 8 ea Peppercorns 4 ea Cloves; whole 1 ea Bay leaf 1 c White vinegar; mild 1 c Water 1/2 c Cider vinegar 1/4 c Vegetable oil 1/2 t Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour cream 1 T Unbleached flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sausage-Centered Hamburger Rolls Categories: Ground beef Main dish Meats Servings: 6 1 1/2 lb Ground beef 1 c Apple; finely chopped, * 1/3 c Green onion/tops; chopped 1 ea Egg; large 1 t Salt 1/4 t Cinnamon 1 ds Cloves; ground 8 oz Brown and serve sausage; ** 2 T Flour; unbleached 1 t Instant beef bouillon 1 c Water * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. ~--------------------------------------------------------------------- ~--- Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Savory Braised Short Ribs Categories: Beef Meats Servings: 6 4 lb Beef chuck shrot ribs * 1 c Coarsely chopped onion 1 c Water 4 ea Whole peppercorns 2 t Worcestershire sauce 1 ea Clove garlic, crushed 1/2 t Dried majorum leaves 1 x Horseradish sauce 3 T Unbleached flour 1/2 c Water 1 x ---------garnishes---------- 1 x Tomato wedges 1 x Sprigs parsley 1/2 T Prepared Horseradish 1/8 Salt * Ribs should be cut into serving-size peieces. ~--------------------------------------------------------------------- ~--- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sloppy Joes, Lipton Style Categories: Ground beef Main dish Beef Servings: 8 2 lb Ground beef 1 ea Env. lipton soup mix; * 15 oz Tomato sauce; (1 cn) 1/2 c Pickle relish; sweet * Use one of the following recipe soup mixes: Onion, Onion-Mushroom, Beefy-Mushroom, or Beefy Onion. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in remaining ingredients. Heat covered, stirring occasionally, 4 minutes or until headed through. Let stand, covered, for 5 minutes. Serve as above. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Stuffed Mexican Meatloaf Categories: Hamburger Beef Meats Servings: 8 2 lb Ground beef chuck 1/2 c Taco seasoning mix * plus 2 T Taco seasoning mix * 1/3 c Chopped green pepper 1/3 c Finely chopped onion 1 1/2 ea Slices white bread ** 1 ea Large egg, slightly beaten 2 c Shredded cheddar cheese 1/2 c Sour cream 1 x Cheddar cheese slices 1 x ---------garnishes---------- 1 x Avocado slices 1 x Cherry tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. ~--------------------------------------------------------------------- ~--- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Succulent Sour Cream Pot-Roast Categories: Beef Meats Servings: 6 5 lb Bonless rolled chuck roast 2 T Unbleached flour 1 T Cooking oil 1/2 t Salt 1/4 t Pepper 3/4 c Water 1 ea Clove garlic, pressed 2 ea Small onions, chopped 1/2 c Tomato sauce 1 ea Bay leaf 1/8 t Thyme leaves 1/2 lb Fresh mushrooms, sliced 2 T Butter 1 c Dairy sour cream 1 x Hot buttered noodles 1 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sweet And Sour Meatballs Categories: Ground beef Main dish Meatballs Servings: 4 1 x Recipe basic meatballs 1 T Cornstarch 1/2 c Brown sugar; packed 13 1/2 oz Pineapple tidbits; 1 cn 1 T Soy sauce 1/3 c Vinegar 1/2 c Green bell pepper; * * Coarsely chop the Green Bell Pepper after seeding it. ~--------------------------------------------------------------------- ~--- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sweet-Sour Kabobs Categories: Ground beef Main dish Meatballs Servings: 6 1 1/2 lb Ground beef 1 T Soy sauce 14 1/2 oz Pineapple; sliced, 1 cn 2 T Brown sugar 2 T Vinegar 2 T Soy sauce 2 T Cornstarch 4 ea Green onions; * 1 ea Green pepper; sm., ** 12 ea Cherry tomatoes * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. ~--------------------------------------------------------------------- ~--- Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Wild Rice Amadine Categories: Brisket Beef Meats Servings: 8 2 T Slivered almonds 1 1/2 T Chopped green pepper 1 T Chopped onion 1 T Chopped chives 1/3 c Margarine 2 2/3 c Hot water 1 t Instant beef bouillon Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Wine Marinated Kabobs Categories: Ground beef Main dish Meatballs Servings: 4 1 lb Ground beef 1/2 lb Fresh large mushrooms; * 1/4 c Salad oil 1/2 c Burgundy or other red wine 1 t Marjoram leaves 1/2 t Salt 1/8 t Instant minced garlic 1 t Worstershire sauce 2 T Catsup * Mushrooms should be washed and trimmed. ~--------------------------------------------------------------------- ~--- Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Aloha Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla wafer crumbs 1/4 c Margarine, melted 16 oz Cream cheese, softened 1/3 c Sugar 2 T Milk 2 ea Large eggs 1/2 c Macadamia nuts, toasted 8 1/2 oz Crushed pineapple, drained 1 ea Med kiwi peeled, sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Amaretto Peach Cheesecake Categories: Cakes Desserts Servings: 10 3 T Margarine 1/3 c Sugar 1 ea Large egg 3/4 c Unbleached all-purpose flour 24 oz Cream cheese, softened 3/4 c Sugar 3 T Unbleached all-purpose flour 3 ea Large eggs 16 oz Canned peach halves * 1/4 c Almond flavored liqueur * Peach halves should be drained, and then pureed. ~--------------------------------------------------------------------- ~---- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apfelquarkkuchen (Apple And Cream Kuchen) Categories: German Cakes Desserts Servings: 4 1 x ------------cake------------ 1 pk Yeast; dry, active 1/2 t Salt 4 T Sugar 2 c Flour; unbleached, unsifted 1/4 c Butter or margarine 1/2 c Milk 1 ea Egg; large 1 x ----------filling----------- 3 c Apples; tart, sliced 1 T Lemon juice 1 t Cinnamon 3/4 c Sugar 2 T Flour; unbleached 8 oz Cream cheese; softened 1 ea Egg; large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apfelstrudel (Apple Strudel) Categories: German Fruits Desserts Servings: 6 6 c Apples; tart, sliced 3/4 c Raisins 1 T Lemon rind; grated 3/4 c Sugar 2 t Cinnamon 3/4 c Almonds; ground 8 oz Fillo leaves; 1/2 box,thawed 1 3/4 c Butter;(no margarine),melted 1 c Bread crumbs; finely crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Cake With Icing Categories: Cakes Desserts Servings: 6 1 x ------------cake------------ 3 ea Large eggs 1 1/2 c Oil 2 c Sugar 3 c Flour 1 t Soda 1 t Salt 2 t Vanilla 1 c Pecans 3 c Cored, peeled, diced apples 1 x -----------icing------------ 1 c Packed brown sugar 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Autumn Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 1/2 t Cinnamon 1/4 c Margarine, melted 16 oz Cream cheese, softened 1/2 c Sugar 2 ea Large eggs 1/2 t Vanilla 4 c Thinly slied peeled apples 1/3 c Sugar 1/2 t Cinnamon 1/4 c Chopped pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baltimore Peach Cake Categories: Cakes Desserts Fruits Servings: 6 1 T Butter, softened 1 c Sugar 2 1/2 c Flour 3 t Baking powder 1 1/2 c Milk 3/4 c Sugar, mixed with... 2 t Cinnamon 5 ea Large peaches, peeled/sliced 2 T Butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Banana Nut Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 1/4 c Margarine, melted 16 oz Cream cheese softened 1/2 c Sugar 1/2 c Mashed ripe bananas 2 ea Large eggs 1/4 c Chopped walnuts 1/3 c Milk chocolate chips 1 T Margarine 2 T Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German Special Desserts Servings: 6 1 qt Strawberries; fresh 3/4 c Sugar 1 T Gelatin; unflavored,(1 env.) 2 t Lemon juice 1 c Cream; heavy, whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: German Special Desserts Servings: 6 2 pk Gelatin; unflavored 9 T Sugar 1 T Cornstarch 2 ea Eggs; large, beaten 1 1/2 c Milk; scalded 1 c Ice cream; vanilla 1 t Vanilla 1 c Cream; heavy, whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Best Jell-o Categories: Desserts Soda pop Cheese/eggs Servings: 6 3 oz Jell-o; any flavor, (1 pk) 8 oz Cola; cold 8 oz Cream cheese; 1/2 cubes 1 c Dark cherries;pitted drained 1/2 c Nuts; if desired Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Black Forest Cheesecake Delight Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 16 oz Cream cheese softened 2/3 c Sugar 2 ea Large eggs 6 oz Semi-sweet chocolate chips * 1/4 t Almond extract 21 oz Cherry pie filling (1 cn) 1 x Frozen whipped toppingthawed * Chocolate Chips should be melted. ~--------------------------------------------------------------------- ~---- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blackberry Jam Cake Categories: Cakes Desserts Servings: 6 1/2 c Sugar 1/4 c Butter or margarine 2 ea Large eggs 1 c Unbleached all-purpose flour 1 t Ground cinnamon 1/2 t Baking soda 1/4 t Ground cloves 1/4 t Ground nutmeg 1/3 c Butter/sour milk 1/2 c Seedless blackberry jam 1/4 c Chopped walnuts 1 x --------carmel icing-------- 2 T Butter or margarine 1/2 c Packed brown sugar 3 T Milk 1 3/4 c Sifted powdered sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blueberry Parfaits Categories: Low-cal Desserts Microwave Servings: 4 1 c Blueberries 1/4 c Apricot preserves 1 pt Yogurt, frozen, vanilla 4 T Almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German Cookies Desserts Servings: 6 1 1/2 c Brown sugar; frimly packed 2/3 c Shortening 2 ea Eggs; large 2 T Milk 1 T Orange rind; grated 2 t Baking powder 1 t Cinnamon 1/2 t Cloves 1/4 t Salt 2 c Unbleached flour 1 c Raisins 1/2 c Nuts; chopped, if desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bread Pudding with Whiskey Sauce Categories: Cajun Desserts Servings: 8 1 x -------bread pudding-------- 4 ea Slices stale bread 4 T Sugar 3 1/2 c Milk 4 ea Eggs, separatged 1 T Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) 1 x -------whiskey sauce-------- 1/2 c Sugar 1/4 c Water 1/4 ea Block butter 1 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brownie Swirl Cheesecake Categories: Cakes Desserts Servings: 10 8 oz (1 pk) brownie mix 16 oz Cream cheese, softened 1/2 c Sugar 1 t Vanilla 2 ea Large eggs 1 c Milk chocolate chips, melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cantaloupe Fruit Salad Categories: Fruits Low-cal Desserts Servings: 6 2 ea Med. cantaloupes * 1 ea Large pineapple ** 1 c Raisins 1 c Fresh shredded coconut 1 c Finely chopped walnuts 1 ea Large apple *** 1 x Low-fat yogurt * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cantaloupe Melba Categories: Desserts Fruits Vegetarian Servings: 8 2 c Fresh raspberries* 1/3 c Sugar 2 T Orange-flavored liqueur** 2 ea Cantaloupes 3 c Raspberry sherbet * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Capirotada (Bread Pudding) Categories: Mexican Desserts Servings: 6 8 ea Slices toasted bread 2 c Water 1 c Sugar 1 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 1/4 t Salt 1 1/2 c Grated cheddar cheese 1 1/2 c Raisins 2 T Butter 1 ea Whipped cream(optional) Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cappuccino Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Finely chopped nuts 2 T Sugar 3 T Margarine, melted 32 oz Cream cheese, softened 1 c Sugar 3 T Unbleached all-purpose flour 4 ea Large eggs 1 c Sour cream 1 T Instant coffee granules 1/4 t Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Caramel Brownies Categories: Desserts Servings: 25 14 oz Caramels 1/3 c Evaporated milk 8 oz German sweet chocolate 6 T Butter 4 ea Eggs 1 c Sugar 1 c Flour (sifted) 1 t Baking powder 1/2 t Salt 2 t Vanilla 6 oz Chocolate chips 1 c Chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Carrot 'N' Raisin Cheescake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Granulated sugar 3 T Margarine, melted 24 oz Cream cheese, softened 1/2 c Granulated sugar 1/2 c Unbleached all-purpose flour 4 ea Large eggs 1/4 c Unsweetened orange juice 1 c Finely shredded carrot 1/4 c Raisins 1/2 t Ground nutmeg 1/4 t Ground ginger 1 T Unsweetened orane juice 1 c Sifted powdered sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Sugar 3 ea Large eggs 1 t Vanilla 21 oz Cherry pie filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Cherry Cheesecake Categories: Cakes Desserts Servings: 16 8 1/2 oz Chocolate wafers, fine crush 1/2 c Butter, melted 12 oz Semi-sweet chocolate chips 1 1/2 c Heavy cream 16 oz Cream cheese, softened 1/4 c Sugar 4 ea Large eggs 3/4 c Cherry flavored liqueur 1 t Vanilla extract 1 lb Cherry pie filling 1/2 c Heavy cream whipped (opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Chip Cheesecake Supreme Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Sugar 1/4 c Unbleached all-purpose flour 3 ea Large eggs 1/2 c Sour cream 1 t Vanilla 1 c Mini semi-sweet chips Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Baked Alaska Categories: Mint Chocolate Desserts Servings: 12 1 x -----------crust------------ 1 1/2 c Mint-chocolate chips;nestles 3 t Butter 1 1/2 c Chocolate wafer crumbs 1 x ----------filling----------- 1 c Mint-chocolate chips;nestles 2 T Corn syrup 2 T Heavy cream 3 pt Vanilla ice cream; softened 1 x ----------meringue---------- 4 ea Egg whites; large 1/2 t Cream of tartar 3/4 c Sugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Baked Custard Categories: Chocolate Mint Desserts Servings: 8 1 1/2 c Milk; divided 1 c Mint-chocolate chips;nestles 1 c Sweetened condensed milk 2 ea Eggs; large Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Ice Cream Categories: Mint Chocolate Desserts Servings: 4 1 1/2 c Heavy cream 1 c Milk 1/3 c Sugar 1 1/2 c Mint-chocolate chips;nestles 2 ea Egg yolks; large 1/8 t Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Meringue Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 2 T Sugar 24 oz Cream cheese, softened 2/3 c Sugar 3 ea Large eggs 1 c Mint chocolate chips, melted 1 t Vanilla 3 ea Large egg whites 7 oz Marshmallow creme (1 jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Sticks Categories: Desserts Cookies Servings: 40 1 x -----------cookie----------- 2 ea Eggs 1/2 c Melted butter 1 c Sugar 2 oz Unsweetened chocolate melted 1/2 t Peppermint extract 1/2 c Flour 1/2 c Ground almonds 1 x -----peppermint filling----- 2 T Butter 1 T Heavy cream 1 c Confectioners sugar (sifted) 1 t Peppermint extract 1 x ----------frosting---------- 1 oz Semi-sweet chocolate 1 T Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Munchies Categories: Desserts Cookies Servings: 48 1 c Semi-sweet chocolate chips 8 ea Marshmallows 1 T Water 3/4 c Sifted flour 1/2 c Sugar 3/4 t Salt 1/2 t Baking sodaa 1/2 c Softened butter 1/3 c Packed brown sugar 1 ea Egg 2 t Almond extract 1/2 t Vanilla 1 1/4 c Quick cooking oats 1 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Orange Supreme Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 1/4 t Cinnamon 3 T Margarine, melted 32 oz Cream cheese, softened 3/4 c Sugar 4 ea Large eggs 1/2 c Sour cream 1 t Vanilla 1/2 c Semi-sweet choc. chipsmelted 2 T Orange flavord liqueur 1/2 t Grated orange peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Raspberry Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Creme-filled cookie crumbs * 2 T Margarine, melted 32 oz Cream cheese, softened 1 1/4 c Sugar 3 ea Large eggs 1 c Sour cream 1 t Vanilla 6 oz Semi-sweet chocolate chips** 1/3 c Strained raspberry preserves 6 oz Semi-sweet chocolate chips 1/4 c Whipping cream Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Velvet Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla wafer crumbs 1/2 c Chopped pecans 3 T Granulated sugar 1/4 c Margarine, melted 16 oz Cream cheese, softened 1/2 c Brown sugar, packed 2 ea Large eggs 6 oz Semi-sweet chips, melted 3 T Almond flavored liqueur 2 c Sour cream 2 T Granulated sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Classic Mexican Flan Categories: Mexican Desserts Servings: 8 1/2 c Sugar 14 oz Can sweetened condensed milk 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 t Almond extract 1 t Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cocoa-Nut Meringue Cheesecake Categories: Cakes Desserts Servings: 10 7 oz (1 pk) flaked coconut * 1/4 c Chopped pecans 3 T Margarine, melted 16 oz Cream cheese, softened 1/3 c Sugar 3 T Cocoa 2 T Water 1 t Vanilla 3 ea Large eggs, separated 1 x Dash salt 7 oz (1 jr) marshmallow creme 1/2 c Chopped pecans Coconut should be flaked and toasted. Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Coconut Choco Cheesecake Categories: Cakes Desserts Servings: 10 1 c Grham cracker crumbs 3 T Sugar 3 T Margarine, melted 2 oz Unsweetened baking chocolate 2 T Margarine 16 oz Cream cheese, softened 1 1/4 c Sugar 1/4 t Salt 5 ea Large eggs 1 1/3 c Flaked coconut (3.5 oz can) 1 c Sour cream 2 T Sugar 2 T Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creamy Chilled Cheesecake Categories: Cakes Desserts Servings: 8 1 c Graham cracker crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 8 oz Cream cheese, softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon juice 1 c Shipping cream, whipped 1 x Strawberry halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cut Glass Dessert Categories: Desserts Fruits Servings: 10 1 x -----------crust------------ 1 2/3 c Vanilla wafer crumbs 1/4 c Sugar 1 c Pecans; finely chopped 8 T Butter 1 x ----------filling----------- 9 oz Jell-o; (3 pkgs.), * 3 oz Lemon jell-o; (1 pkg.) 1 c Pineapple juice; hot 1 c Heavy cream 1 c Pinapple; crushed, drained * Select Packages of Jell-O in complimentary colors and flavors. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes. FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package. When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dip and sprinkle Categories: Desserts Cookies Servings: 60 1 x -----------cookie----------- 2 1/3 c Sifted flour 1/4 t Salt 1 c Butter softened 2/3 c Sugar 1 ea Egg yolk 1 t Vanilla 1 c Finely ground almonds 1 x -chocolate dipping mixture-- 1 ea ----------------------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Hot water 1 x Choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Favorite Cheesecake Squares Categories: Cakes Desserts Servings: 16 1/4 c Margarine 1/3 c Packed brown sugar 1 c Unbleached all-purpose flour 1/2 c Chopped walnuts 8 oz Cream cheese, softened 1/4 c Granulated sugar 1 t Vanilla 1 ea Large egg 3/4 c M&m candies NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~--------------------------------------------------------------------- ~---- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Festove Irish Cream Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. unflavored gelatin 1/2 c Cold water 1 c Sugar 3 ea Large eggs, separated 16 oz Cream cheese, softened 2 T Cocoa 2 T Bourbon 1 c Whipping cream, whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fladle Uberbacken (Swabian Pancakes) Categories: German Pancakes Desserts Servings: 6 1 1/4 c Flour; unbleached 3 ea Eggs; large 1/2 t Salt 2 c Milk 1 t Vegetable oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 t Oil or butter;to grease dish 2 T Sugar 3 T Almonds; sliced and blanched 1 T Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fresca Cake With Maraschino Frosting Categories: Soda pop Cakes Desserts Servings: 8 3 c Sugar 1/2 lb Butter 1/2 c Vegetable shortening 6 ea Eggs; large 3 c Cake flour; sifted 7 oz Fresca; soda pop 1 t Baking powder 1 t Vanilla extract 1 T Lemon rind; grated 1 T Lime rind; grated 1 x -----------icing------------ 2 ea Egg whites; large 1 c Sugar 2 T Maraschino cherry juice 1 T Light corn syrup 1/4 t Cream of tartar 10 ea Maraschino cherries; chopped Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Cocktail Cake Categories: Cakes Desserts Servings: 8 2 c Unbleached flour 1 1/2 c Sugar 2 c Fruit cocktail 2 t Baking soda 2 ea Large eggs 1 x Pinch salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Coctail Cake Icing Categories: Desserts Cakes Servings: 8 1 1/2 c Sugar 1/2 c Pecans 1/2 c Coconut 1 c Undiluted evaporated milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Leather Categories: Children Desserts Servings: 4 3 c Sliced apples, pears, etc * 1 pn Salt 1 pn Ground cinnamon 1 x Juice of 1/2 lemon * prunes, dried apricots, or berries Cook the fruit in enough water to cover, until very soft. Drain. Mix in other ingredients. Puree in food processor fitted with steel blade, or in blender. Spread no more than 1/4" thick on a very well-greased cookie sheet with edges (grease the edges too.) Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed container in the refrigerator or freezer until needed. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gala Apricot Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Quick oats, uncooked 1/3 c Brown sugar, packed 3 T Unbleached all-purpose flour 1/3 c Margarine, melted 1 ea Env. unflavored gelatin 1/3 c Cold water 16 oz Cream cheese, softened 1/2 c Granulated sugar 2 T Brandy 1/2 c Dried apricots, fine chop 1 c Whipping cream, whipped 10 oz (1 jr) apricot preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gewurzplatzchen (Spice Cookies) Categories: German Cookies Desserts Servings: 6 1/2 c Butter or margarine 1/4 c Shortening 1 c Brown sugar; firmly packed 1 ea Egg; large 1/4 c Molasses 2 1/2 c Flour; unbleached, unsifted 1/4 t Salt 2 t Baking soda 1 t Cinnamon 1/2 t Ginger 1/2 t Cloves; ground 1/2 t Allspice; ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gugelhupf Categories: German Cakes Desserts Servings: 8 1 pk Yeast; dry active 1 c Milk; scalded then cooled 1 c Sugar 1 c Butter or margarine 5 ea Eggs; large 1 t Vanilla extract 1 x Lemon; rind of, grated 3/4 c Raisins 1/3 c Almonds; ground (2 oz pk) 1/2 t Salt 4 c Flour; unbleached, unsifted Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Haselnusstorte (Hazelnut Torte) Categories: German Cakes Desserts Servings: 8 5 ea Eggs; large, separated 3/4 c Sugar 1 3/4 c Cake flour; sifted 1 t Baking powder 1 1/2 c Hazelnuts (filberts);ground* 1 t Vanilla extract 2 T Confectioners' sugar 1 c Cream; heavy, whipped 1 x Fresh strawberries,if desire Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Heavenly Dessert Cheesecake Categories: Desserts Cakes Low-cal Servings: 10 1 T Graham cracker crumbs 1 c Low fat cottage cheese 16 oz Nufchatel cheese* 2/3 c Sugar 2 T Unbleached all-purpose flour 2 T Skim milk 1/4 c Almond extract Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Holiday Eggnog Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 1/4 c Sugar 1/4 t Ground nutmeg 1/4 c Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 8 oz Cream cheese, softened 1/4 c Sugar 1 c Eggnog 1 c Whipping cream, whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hydrox Cookie Dessert Categories: Cookies Desserts Servings: 8 1/2 c Milk 2 ea Egg yolks; large 24 ea Marshmallows; full size 2 ea Egg whites; lge,beaten stiff 1 c Heavy cream; whipped 36 ea Hydrox chocolate cookies 8 T Butter; melted Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kisses Categories: Desserts Candies Servings: 60 1 c Butter 1/2 c Sugar 1 t Vanilla 2 c Flour 14 oz Hershey's kisses 1 x Confectioner's sugar 1. Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. 3. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in confectioner's sugar when cool. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kit's Chocolate Mousse Categories: Desserts Chocolate Servings: 12 18 oz Semisweet chocolate 2 c Heavy cream; well chilled 6 ea Eggs 2 T Confectioner's sugar 2 T Creme de cacao 1 T Vanilla extract 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lattice Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 pk (20 oz) cookie mix * 16 oz Cream cheese, softened 1 c Sour cream 3/4 c Sugar 1/4 t Almond extract 3 ea Large eggs 21 oz (1 cn) cherry pie filling Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lebkuchen (Spice Bars) Categories: German Cookies Desserts Servings: 12 1 t Cinnamon 1 t Allspice; ground 1/4 t Cloves; ground 1/2 t Salt 2 1/4 c Flour; unbleached, unsifted 1/2 t Baking powder 1/2 c Almonds, ground 1 t Lemon rind; grated 2 ea Eggs; large 3/4 c Sugar 3/4 c Honey 1/2 c Milk 1 x --------almond glaze-------- 1 c Confectioners' sugar 1/2 t Almond extract 1 t Rum Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Delight Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Graham cracker crumbs 1/4 c Sugar 1/2 c Margarine, melted 1 ea Env. unflovored gelatin 1/3 c Cold water 1/3 c Lemon juice 3 ea Large eggs, separated 1/2 c Sugar 1 t Grated lemon peel 16 oz Cream cheese, softened* Or use 2 8-oz containers of Philly soft cream cheese. Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lime Delicious Cheesecake Categories: Cakes Desserts Servings: 10 1 1/4 c Zwieback toast crumbs 2 T Sugar 1/3 c Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 1/4 c Lime juice 3 ea Large eggs, separated 1/2 c Sugar 1 1/2 t Grated lime peel 16 oz Light neufchatel cheese,soft 2 c Thawed whipped topping Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mandel-halbmonde (Almond Crecents) Categories: German Cookies Desserts Servings: 8 1 c Butter or margarine 3/4 c Sugar 1 t Vanilla extract 1 1/2 t Almond extract 2 1/2 c Flour; unbleached 1 c Almonds; ground 1 x Confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Sugar 1 t Vanilla 3 ea Large eggs 1 oz Square unsweeted chocolate * The 1 oz square of unsweetened Chocolate should be melted. Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Meersburger Kirschen-dessert (Cherry Desert Meeres Categories: German Fruits Desserts Servings: 4 1 lb Cherries; tart, fresh 3 T Kirsch 6 T Sugar 12 ea Ladyfingers 8 oz Cream cheese; * 1/2 t Vaillla extract 2 oz Almonds; ground ** 1 c Cream; heavy 1 x ----------garnish----------- 1 x Pistachio nuts; chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mendenhall Sourdough Gingerbread Categories: Desserts Servings: 4 1 c Active sourdough starter 1/2 c Hot water 1/2 c Molasses 1/2 t Salt 1 t Baking soda 1/2 c Firmly packed brown sugar 1 ea Large egg 1 1/2 c Unbleached flour 1 t Ginger 1 t Cinnamon 1/2 c Shortening Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mexican Chocolate Sauce Categories: Mexican Desserts Sauces Servings: 10 4 oz Unsweetened chocolate 2 T Butter or margarine 1/4 c Light corn syrup 1/4 c Sugar 1 ea Dash salt(optional) 1/4 c Kahlua 1/4 c Cream In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Milky Way Cake Categories: Cakes Desserts Candies Servings: 10 1/2 lb Butter 2 c Sugar 4 ea Eggs; large 1 c Buttermilk 2 1/2 c Flour; unbleached, sifted 1/4 t Baking soda 2 t Vanilla extract 1 c Pecans; coarsely chopped Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in the pan and then turn out on rack to finish cooling. NOTE: Serve this cake with scoops of ice cream on top of each slice for a taste delight. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Minature Cheesecakes Categories: Cakes Desserts Servings: 6 1/3 c Graham cracker crumbs 1 T Sugar 1 T Margarine, melted 8 oz Cream cheese, softened 1/4 c Sugar 1 1/2 t Lemon juice 1/2 t Grated lemon peel 1/4 t Vanilla 1 ea Large egg 1 x Garnishes * Garinishes can include fresh fruit, or strawberry or apricot preserves. Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mocha Chocolate Chip Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Graham cracker crumbs 12 oz Seimi sweet choc.chips * 2 1/3 c Butter, melted ** 1/2 c Milk 4 t Instant coffee 1 ea Env. unflavored gelatin 16 oz Cream cheese, softened 14 oz Sweetened condensed milk 2 c Heavy cream, whipped 1 c Chocolate chips * Cholcolate chips should be the Little Bits chocolate Chips and they are to be devided into 2 separate cups. Set aside. Butter is to be melted and then cooled to room temperature. In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Mocha Cookies Categories: Desserts Cookies Servings: 36 1/2 c Butter 3/4 c Sugar 1/4 c Packed brown sugar 1 ea Egg 1 1/2 c Flour 2 T In. coff. powder no crystals 1 t Baking powder 1/2 t Salt 1/2 t Cinnamon 2 t Vanilla 1 c Finely chopped walnuts 12 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Natillas Categories: Mexican Desserts Servings: 6 4 ea Eggs, seperated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 t Salt 1 ea Nutmeg Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: No Tenemos Rancho Applesauce Cake Categories: Cakes Desserts Servings: 6 2 c Unbleached flour 1 c Sugar 1 T Corn starch 1 T Cocoa 1/2 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 2 t Baking soda 1 t Baking powder 1/2 t Salt 1 c Nuts 1 c Raisins 1/2 c Oil 1 t Vanilla 3 c Hot applesauce Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Northwest Cheesecake Supreme Categories: Desserts Cakes Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 32 oz Cream cheese, softened 1 c Sugar 3 T Unbleached all-purpose flour 4 ea Large eggs 1 c Sour cream 1 T Vanilla Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Nusskipferl (Nut Crecents) Categories: German Cookies Desserts Servings: 10 1 pk Yeast; active dry 4 c Flour; unbleached, unsifted 1 c Butter or margarine;softened 1 c Sour cream 3 ea Egg yolks; large 1 x ----------filling----------- 3 ea Egg whites; large 1 c Nuts; ground 1 c Sugar; or to taste 1 t Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Obsttorte (Fruit Torte) Categories: German Cakes Desserts Servings: 8 1 x -----------pastry----------- 2 c Flour; unbleached 1/4 c Sugar 1 c Butter; no margarine, unsalt 2 ea Egg yolks 1 x ----------filling----------- 4 c Fruit; fresh, canned, frozen 1/2 c Sugar;if fresh fruit is used 2 T Cornstarch 1 x -------almond coating------- 1 ea Egg white 1 T Sugar 1/2 c Almonds; toasted, sliced 1 x ----------topping----------- 2 T Sugar 1 t Vanilla extract 1 c Cream; heavy, whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Orange Upside-down Cheesecake Categories: Cakes Desserts Servings: 10 1 ea Env. unflavored gelatin 1 1/2 c Unsweetened orange juice 1/4 c Sugar 2 c Orange section 1 ea Env. unflavored gelatin 1/2 c Unsweetened orange juice 24 oz Cream cheese, softened 1 c Sugar 2 t Grated orange peel 1 c Whipping cream, whipped 1 c Vanilla wafer crumbs 1/2 t Cinnamon 3 T Margarine, melted Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Orange-Butterscotch Cheesecake Categories: Desserts Cakes Servings: 10 1 1/4 c Old fashioned oats uncooked 1/4 c Margarine, melted 1/4 c Packed brown sugar 2 T Unbleached all-purpose flour 24 oz Cream cheese, softened 3/4 c Granulated sugar 2 t Grated orange peel 1 t Vanilla 4 ea Large eggs 1/2 c Packed brown sugar 1/3 c Light corn syrup 1/4 c Margarine melted 1 t Vanilla Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oringinal "Philly" Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Sugar 5 T Lemon juice 1 1/2 t Grated lemnon peel 1 t Vanilla 3 ea Large eggs, separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peach Bavarian Categories: Low-cal Desserts Fruits Servings: 8 1/4 c Sugar 1 x Gelatin, unflavored, envelop 1 c Peach slices, frozen * 8 oz Yougart, peach 2 x Egg whites 2 T Sugar 1/2 c Cream, whipping * frozen unsweetened peach slices, thawed ~--------------------------------------------------------------------- ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium 120mg Potassium . INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. . In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peanut butter Rocky Road Categories: Desserts Servings: 8 1/2 c Peanut butter 3 c Miniature marshmallows 1/2 c Salted peanuts Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peppermint Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 16 oz Soft philly cream cheese 1/2 c Sugar 1/2 c Milk 1/4 c Crushed peppermint candy 1 c Whipping cream, whipped 3 oz Milk chocolate candy * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pepsi-Cola Cake With Broiled Peanut Butter Frostin Categories: Cakes Desserts Soda pop Servings: 8 1 x ------------cake------------ 2 c Flour; unbleached 2 c Sugar 1/2 lb Butter 2 T Cocoa; unsweetened 1 c Pepsi 1/2 c Buttermilk 2 ea Eggs; large, beaten 1 t Baking soda 1 t Vanilla extract 1 1/2 c Marshmallows; miniature 1 x ----------frosting---------- 6 T Butter 1 c Brown sugar; dark, packed 2/3 c Peanut butter 1/4 c Milk 2/3 c Peanuts; chopped 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 Exported from Meal-Master (tm) v6.41 ------------------ Title: Pfeffernusse (Pepper Balls) Categories: German Cookies Desserts Servings: 12 4 c Flour; unbleached, unsifted 1 t Baking powder 1 t Cinnamon 1 t Cloves; ground 1/2 t Mace 1 t Allspice; ground 1 x Black pepper; as desired 1 1/4 c Honey 2 T Butter; (no margarine) 2 ea Eggs; large 1 c Confectioners' sugar 1 t Vanilla Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Poor Man's Cake Categories: Desserts Cakes Servings: 4 1 c Sugar 2 c Raisins 1 c Lard * 1/4 t Allspice 1/4 t Cloves 1 x Pinch of salt 1 t Cinnamon (or to taste) * The original recipe calls for Lard. I don't know if shortening will work or not. ~--------------------------------------------------------------------- ~---- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Praline Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Dark brown sugar, packed 2 T Unbleached all-purpose flour 3 ea Large eggs 2 t Vanilla 1/2 c Pecans, finely chopped 1 x Granishes * Garnish include Maple Syrup and Pecan halves. Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pumpkin Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Gingersnap crumbs 1/2 c Finely chopped pecans 1/3 c Margarine, melted 16 oz Cream cheese, softened 3/4 c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rahmapfelkuchen (Apple And Rum Custard Cake) Categories: German Cakes Desserts Servings: 8 1 x -----------crust------------ 1 1/2 c Flour; unbleached, unsifted 5 T Sugar 1 T Lemon rind; grated 2/3 c Butter or margarine 1 ea Egg yolk; large 1 T Milk 1 x ----------filling----------- 1/2 c Soft bread crumbs 2 T Butter or margarine; melted 4 c Apples; tart, sliced 1 T Lemon juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 ea Eggs; large, beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raspberry Meringues Categories: Desserts Candies Servings: 36 3 ea Eggs (room temp) 1/4 t Cream of tartar 1 x Dash salt 3/4 c Sugar 1/4 c Raspberry preserves, seedles 6 x Drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ritz Pecan Pie Categories: Pies Desserts Candies Servings: 8 20 ea Ritz crackers; crushed * 1 t Baking powder 3 ea Egg whites; large 1 c Sugar 1 t Vanilla extract 1/2 c Pecans; halves 3 oz Milk chocolate; fine shred * Crush Ritz Crackers to crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rocky Road Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 16 oz Soft cream cheese 3/4 c Sugar 1/3 c Cocoa 1/2 t Vanilla 2 c Mini marshmallows 1 c Whipping cream, whipped 1/2 c Chopped nuts Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rum Raisin Cheesecake Categories: Cakes Desserts Servings: 10 1 c Old fashioned oats, uncooked 1/4 c Chopped nuts 3 T Brown sugar, packed 3 T Margarine, melted 16 oz Cream cheese, softened 1/3 c Granulated sugar 1/4 c Unbleached all-purpose flour 2 ea Large eggs 1/2 c Sour cream 3 T Rum 2 T Margarine 1/3 c Brown sugar, packed 1/3 c Raisins 1/4 c Chopped nuts 2 T Old fashioned oats, uncooked Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sandtortchen (Sand Tarts) Categories: German Cookies Desserts Servings: 24 2 1/2 c Sugar 2 c Butter or margarine 2 ea Eggs; large 4 c Flour; unbleached, unsifted 1 ea Egg white; large, beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sour Cream Jell-O d' Akron Categories: Desserts Fruits Servings: 6 6 oz Lime jell-o; (2 pkgs) 20 oz Pineapple;crushed, undrained 1 pt Sour cream 1/2 c Pecans; coarsely cut 8 oz Maraschino cherries; drained 1 x Whipped cream Dissolve Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries. Add to Jell-O. Pour into 8-inch Square oiled pan. Refrigerate 2 hours or until set. Cut into squares and serve topped with whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: SPICY PINEAPPLE ZUCCHINI CAKE Categories: Cakes Desserts Servings: 12 4 ea Eggs 1 c Oil, salad 2 c Sugar 2 t Vanilla 2 c Zucchini, grated 8 oz Pineapple, crushed, drained 3 c Flour 2 t Baking soda 1 t Salt 1 t Baking powder 1 1/2 t Cinnamon 3/4 t Ground nutmeg 1 c Walnuts 1 c Currents or raisins 1 x ---cream cheese frosting---- 3 oz Cream cheese 1/2 t Almond flavoring 4 T Margarine 1/4 t Lemon flavoring 8 oz Powdered sugar Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~--------------------------------------------------------------------- ~---- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spritzgeback (Spritz Cookies) Categories: German Cookies Desserts Servings: 10 1 c Butter; (no margarine) 2/3 c Confectioners' sugar 1 ea Egg; large 1 ea Egg yolk; large 1 t Almond or lemon extract 2 1/4 c Flour; unbleached, unsifted 1/4 t Salt 1/2 t Baking powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Strawberry Sorbet Categories: Low-cal Desserts Ice cream Servings: 6 1 pt Strawberries, fresh * 3/4 c Orange juice 1/2 c Milk 1/4 c Honey 2 x Egg whites 1 T Honey * or fresh rasberries ( about 2 cups) ~--------------------------------------------------------------------- ~---- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium 197mg Potassium . Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Streuselkuchen (Crumb Cake) Categories: German Cakes Desserts Servings: 6 1 x ----------topping----------- 1/4 c Sugar 1/4 c Brown sugar 2 t Cinnamon 1 c Flour; unbleached, unsifted 1/2 c Butter or margarine 1 x ------------cake------------ 2 1/4 c Flour; unbleached, unsifted 1/4 c Sugar 1/4 t Salt 1 pk Yeast; dry 3/4 c Milk 1/2 c Butter or margarine 1 ea Egg; large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sun-sational Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 24 oz Cream cheese,softened 1 c Sugar 3 T Unbleached all-purpose flour 2 T Lemon juice 1 T Grated lemon peel 1/2 t Vanilla 4 ea Large eggs (1 separated) 3/4 c Sugar 2 T Cornstarch 1/2 c Water 1/4 c Lemon juice Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Tarten Riwbob (Rhubarb Tart) Welsh Categories: Desserts Servings: 8 1 x ----------filling----------- 1 lb Rhubarb, sliced 4 oz Sugar 1 x Water 1 x -----------pastry----------- 8 oz Flour 4 oz Fat 1 oz Sugar 1 t Cinnamon 1 x Pinch mixed spice 1 x Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Tempting Trifle Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Soft coconut macaroons* 24 oz Cream cheese, softened 3/4 c Sugar 4 ea Large eggs 1/2 c Whipping cream 1/2 c Sour cream 2 T Sweet sherry 1 t Vanilla 10 oz Red raspberry preserves 1/2 c Whipping cream, whipped 1 x Toasted slivered almonds Soft coconut macroon cookies crumbs. Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Toffee chip squares Categories: Desserts Cookies Servings: 96 1 x -----------cookie----------- 1 c Butter 3 c Brown sugar 1 t Vanilla 2 3/4 c Flour 1/2 t Baking powder 1 x ----------topping----------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Water 1 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Tropfkrapfen (Drop Donuts) Categories: German Cakes Desserts Servings: 10 1/4 c Butter; softened 1 c Sugar 2 ea Egg yolks; large, beaten 1 ea Egg; large, whole, beaten 4 c Flour; unbleached 2 t Baking powder 1/4 t Nutmeg 1/2 t Baking soda 3/4 c Butter or sour milk 1 x Confectioners' sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Very Smooth Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 1 ea Env unflavored gelatin 1/4 c Cold water 8 oz Cream cheese, softened 1/2 c Sugar 10 oz Frozen strawberries, thawed 1 x Milk 1 c Whipping cream, whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Wacky Cake Categories: Desserts Cakes Servings: 4 1 1/2 c Unbleached all-purpose flour 1 c Sugar 3 T Cocoa 1 t Baking soda 1/2 t Salt 1 t Vanilla 1 t Vinegar 5 T Vegetable oil 1 c Cold water Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Weintraubentorte (Grape Torte) Categories: German Tortes Desserts Servings: 8 1 x -----------dough------------ 2 c Flour; unbleached, unsifted 2/3 c Sugar 1/4 c Butter or margarine 1 ea Egg; large 1 ea Egg yolk; large 1 ea Lemon; grated rind of 1/8 t Salt 1 x ----------topping----------- 1 lb Grapes 3 ea Egg whites; large 6 T Sugar 1/2 ea Lemon; juice of 4 oz Almonds; ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: White chocolate brownies Categories: Desserts Servings: 24 6 T Unsalted butter 8 oz Grated white chocolate 2 ea Eggs 1/2 c Sugar 1 T Vanilla 1 c Flour 1 c Heaped semi-sweet choc chunk 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Yeola's Bread Pudding Categories: Cajun Desserts Servings: 6 10 ea Slices stale bread 3 ea Eggs, beaten 2 c Sugar 1/2 c Oleo 1 c Raisins 1 c Pecan pieces 1 c Pet milk (12 oz) 1 c Water 2 T Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kung Pao Chicken Categories: Poultry Servings: 8 1 ea Chicken Breast 2 t Soy Sauce 2 t Dry Sherry 1 t Cornstarch 1 tb Vegetable Oil 1 x Vegetable Oil for blanching 3 tb Soy Sauce 1 tb Dry Sherry 2 tb Red Rice Vinegar 1 t Sugar 1/2 t Cornstarch Paste 10 ea Dried Chili Pods 8 ea Water Chestnuts, in 1/4s 1/4 c Bamboo Shoots, diced 2 ea Green Onions (white part) 1 ea Garlic Clove, minced 1/4 t Sesame Oil 1 t Hot Chili Oil 1/4 c Roasted Peanuts =*=-------------------------------MARINADE--------------------------------- =*=------------------------------SEASONINGS-------------------------------- =*=------------------------------VEGETABLES-------------------------------- Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lemon Chicken Categories: Poultry Servings: 6 3 ea Chicken Breasts, whole 1/4 c Water 1 tb Dry Sherry 1/4 t Salt 1 pn Chinese Five-Spice 1/2 c Flour 1 c Cornstarch 1/4 t Baking Powder 1 c Water 1 t Vegetable Oil 1 ea Lemon 1 c Water 1/2 c Rose's Lime Juice 3/4 c Sugar 1/4 t Salt 1 x Cornstarch 1 x Vegetable Oil for deepfrying 1 x Cornstarch Paste 1 tb Vegetable Oil 1 c Lettuce, shredded 1 x Lemon Slices 1 x Maraschino Cherries, 1/2s =*=-------------------------------MARINADE--------------------------------- =*=--------------------------------BATTER---------------------------------- =*=-----------------------------LEMON SAUCE-------------------------------- Lightly score both sides of chicken breast making a crisscross pattern. Combine marinade ingredients with chicken, let stand for 10 minutes. In a bowl, place batter ingredients except oil. Using a whisk, beat continuously until the consistency of heavy cream is reached. Stir in oil, mix well, and let stand for 20 minutes. Cut lemon into fourths, squeeze juice (discarding seeds) into a saucepan, dropping lemon into pan as well. Stir in remaining sauce ingredients, bring to a boil, remove and set aside. To deep-fry, remove chicken from marinade and lightly coat with cornstarch. Heat 4 cups of oil in a wok to 275 - 300. Coat chicken in batter, draining off excess. Lower into wok by sliding pieces down the side, deep-fry for 3 - 4 minutes (about 80% done) until a curst is formed. remove and drain. This could be done in advance. Reheat lemon sauce, stir in 2 - 3 tablespoons cornstarch paste and cook until thickened. stir in 1 tablespoon oil, keep warm. To deep-fry again, raise oil temperature in wok to 350, discarding any pieces of batter from the first frying. Add chicken, all at once, and cook for 3 - 4 minutes until golden brown. Remove and drain. To serve, place lettuce on a large serving platter. Cut chicken into 4 pieces crosswise and place on lettuce bed. Spoon sauce over chicken and garnish with lemon slices and cherries. The chicken should be crunchy on the outside yet juicy and tender on the inside. The first frying when the oil temperature is lower, actually cooks the chicken and causes a crust to form on the outside. The second frying at a higher temperature is what produces that special crunchy crust. The lemon sauce should have a sharp tangy taste and be the consistency of syrup. Lemon sauce stores beautifully in the fridge. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bean Burrito Layers Categories: Main dish Vegetarian Mexican Servings: 4 1/2 c Green Lentils; dried 1/4 c Pinto Beans; dried 1/4 c Red Kidney Beans; dried 1/4 c Baby Lima Beans; dried 1 ea Onion; medium 4 ea Garlic Cloves 2 ea Jalapena Peppers * 1 T Oregano; dried 1 T Chile Powder 1/4 c Coriander Leaves; chopped ** 6 oz Monterey Jack Cheese; grated 6 ea Flour Tortillas; 10" 1 ea Tomato; medium, chopped 1 x Lettuce; shredded 1 x Salsa Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. (**) aka cilantro. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick.] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida <ass-uh-fuh-TEE-duh> found in most East-Indian specialty stores. It can significantly reduce flatulence. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Red Beans and Rice, Family Recipe, New Orleans Categories: Main dish Vegetables Servings: 8 1 lb Red kidney beans 1/2 lb Ham, cubed 2 lb Hot smoked sausage, chunks 10 c Water 2 ea Large onions, chopped 4 tb Cooking oil 1 x Garlic powder, to taste 1 ea Salt, to taste 1 ea Pepper, to taste Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken with Basil Tomatoes Categories: Chicken Low-cal Microwave Servings: 4 4 t Olive oil 4 ea Chicken breast halves (3 oz) 1 ea Medium onion 1/4 c Chopped fresh basil OR 1 T Dried basil 2 ea Garlic cloves, minced 1 1/2 c Canned crushed tomatoes 3 T Plain nonfat yogurt 1 T Red-wine vinegar 1 T Grated Parmesan cheese 2 c Hot cooked noodles 1. Bone and skin chicken breasts. 2. Thinly slice onion and separate into rings. 3. Drizzle oil over both sides of chicken breasts, place in 8 inch baking dish. Sprinkle with onion, basil and garlic. With vented cover, microwave on High 6-8 minutes, rotating dish halfway through cooking and stirring once, until chicken is cooked through. Let stand, covered, 5 minutes. 4. Remove chicken to plate; cover and keep warm. 5. Stir tomatoes, yogurt, vinegar and Parmesan into onion mixture remaining in dish. Microwave on Medium 2-3 minutes, until heated through but not boiling. Remove and reserve 1/2 cup of sauce. 6. Add noodles to dish, stir to coat well. 7. Serve chicken over noodles and spoon reserved sauce over chicken. Per serving: 282 calories, 7 g fat (19.8%), 26 g protein, 27 g carbo- hydrates, 240 mg sodium, 77 mg cholesterol. Taken from Weight Watchers Magazine, January 1992 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cooking Bag Chicken Categories: Chicken Microwave Servings: 2 1 x Cooking bag 1 T Flour 2 ea Chicken breast halves 1/4 lb Sliced mushrooms 1 ea Garlic clove, minced 1 x Minced fresh ginger 1 T Hoisin or barbeque sauce Shake flour into bag to coat the inside. Add a small amount of liquid to bottom of bag and dissolve flour so it does not clump on food. Place chicken breasts on bottom of bag, cover with mushrooms, garlic, ginger and sauce. Tie bag with nylon tie, vent with knife slits in 5 or 6 places. Cook on High 5 to 6 minutes. Allow to stand 5 minutes. Carefully open bag to avoid escaping steam. From Prevention Magazine, April 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Broiled Scallops and Grapefruit Categories: Low-cal Seafood Servings: 4 1 lb Large sea scallops 2 ea Pink grapefruit 2 T Snipped chives 16 oz Kale or spinach - fresh 2 t Olive or hazelnut oil 2 ea Garlic cloves, halved 1. Rinse scallops and pat dry. Slice in half. Place in large glass bowl. 2. Working over bowl (to catch all the juices), peel and section the grapefruit. Add the sections to the scallops, squeeze leftover membrane to get all possible juice. Add chives and toss gently. Refrigerate for one hour. 3. Wash and trim the kale or spinach, break into small pieces. Drain in colander, but don't shake off excess water. Set aside. 4. Place scallop mixture in a shallow pan. Broil, close to the heat, for 3 minutes, turn pieces, broil additional 2 minutes. 5. Heat oil in large no-stick frying pan over medium heat. Add the garlic and cook until golden, about 2 minutes. Remove garlic. Add kale or spinach to pan and cook, stirring, about 4 to 6 minutes. 6. Divide greens among dinner plates and top with scallops and fruit. Per serving: 216 calories, 4 g fat (16%), 23.6 g protein, 233 mg sodium, 37 mg cholesterol. From Prevention Magazine, August 1991 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Roast Pork with Fruit Compote Categories: Low-cal Pork Servings: 4 1 ea McIntosh apple 1 ea Bosc pear 1/2 c Diced onions 1/3 c Diced carrots 2 ea Bay leaves 1 T Fruit concentrate * 1 T Minced fresh thyme 2 ea Garlic cloves, minced 1 T Grated orange rind 1 1/2 lb Boneless pork loin 1 1/2 t Olive oil 1 c Raspberries 1 c Defatted stock 1 c Cider 2 T Cold water 1 T Cornstarch 1 ea Pinch ground white pepper * Fruit concentrate is available in Health Food stores. ** Trim pork loin of all visable fat. 1. Quarter and core the apple and pear. Take one section of each and chop fine; place in an 8x8 baking dish. Coarsely chop the remaining apple and pear; place in 2 quart saucepan and set aside. 2. To baking dish, add the onions, carrots, bay leaves, fruit concentrate, thyme, garlic and orange rind; mix well. Rub the pork on all sides with about 1/2 teaspoon of the oil. Place it in the dish and turn to coat all sides with the marinade mixture. Cover and set aside for 3 to 4 hours in a cool place (refrigerate in hot weather). 3. While pork marinates, saute reserved apple and pear in the remaining oil over medium heat for about 3 minutes. Stir in raspberries, remove from heat and set aside. 4. Preheat oven to 350 degrees. 5. Remove pork from marinade, sear on all sides over high heat (about 4 minutes per side). Place marinade in bottom of roasting pan, place pork on a rack over marinade. Roast for 40 to 50 minutes, or until pork reaches an internal temperature of 140 degrees. 6. Remove pork from pan, set aside, keep warm. 7. Pour any accumulated fat from roasting pan. Add stock and cider. Over high heat, constantly stir the liquid and scrape the bottom of pan for about 5 minutes to deglaze. 8. Mix water and cornstarch until smooth, add to pan and stir until thickened. Strain the sauce into a saucepan and keep warm over low heat. Season with pepper. 9. Briefly reheat the compote. Serve thinly sliced pork with the compote and sauce. A good accompaniment would be sauted slices of polenta. Per serving: 335 calories, 6.7 g fat (18%) 37 g protein, 96 mg sodium, 111 mg cholesterol. From Prevention Magazine, May 1991 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sweet-Potato Timbales Categories: Vegetables Low-cal Servings: 4 2 ea Sweet potatoes 2 ea Egg whites 1 ea Whole egg OR 1/4 c Egg substitute 1 1/2 c Skim milk 1 x Juice of one orange 1/2 t Ground cinnamon 1/4 t Grated nutmeg 1/8 t Ground white pepper Preheat oven to 325 degrees. 1. Peel sweet potatoes, cut into 1/2" slices. Place in sauce pan with water to cover. Cook over medium heat until tender, about 15 min. Drain and mash. 2. In large bowl, whisk together the egg whites and egg (or egg sub) until well combined. 3. Stir in sweet potatoes, milk, orange juice, cinnamon, nutmeg & pepper. 4. Coat 4 (1 cup) molds with no-stick spray. Fill with potatoe mixture. Place molds in larger baking pan and add enough hot water to come halfway up the sides of the molds. 5. Bake for 50 to 60 minutes or until a knife inserted in the center comes out clean. Unmold onto plates to serve. Per serving with whole egg: 121 calories, 1.6 g fat (12%), 7.4 g protein, 55 mg cholesterol, 97 mg sodium. From: Emeril's of New Orleans, in Prevention Magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creole Spinach Salad Categories: Salads Low-cal Servings: 4 1 lb Fresh spinach * 1 ea Red onion, thinly sliced 4 ea Slices whole wheat bread ** 2 T Chopped roasted pecans 1/4 c Nonfat yogurt 1/4 c Mustard 2 T Lemon juice 2 T Balsamic vinegar 1 t Creole Seasoning 1 x Hot pepper sauce 1 x Ground white pepper 1/4 c Chicken stock * Clean spinach and remove any tough stems. ** Toast bread and cube. 1. In a large bowl, toss together the spinach, red onion, bread cubes, and pecans. 2. Place the yogurt, mustard, lemon juice, vinegar, seasoning, pepper sauce and white pepper (to taste) in blender container. Process on high for 1 minute. With blender running, slowly pour in the stock. 3. Pour the dressing over salad. Toss well to combine. Per serving: 149 calories, 4.1 g fat (25%), 6.9 g protein, 0 cholesterol, 336 mg sodium. Taken from Emeril's of New Orleans as in Prevention magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992 =+=------------------------------------------------------ Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Linguine with Crab and Wild Mushrooms Categories: Wild mushro Crabmeat Pasta Servings: 2 1/2 t Saffron threads 3 T Butter 8 oz Shiitake mushrooms; stemmed 1 ea Green onions; thinly sliced 1 T Tomato paste 8 oz Crabmeat; cut into bite-siz 2 t Tarragon; fresh, or 3/4 tea 8 oz Linguine; [or other pasta, Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2, can be doubled or tripled Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Artichoke Heart and Radicchio Salad Categories: Artichoke h Radicchio Salad Servings: 2 1 pk Artichoke hearts; frozen, 9 1 x Marinated in a jar] 2 1/2 T Olive oil; extra-virgin 2 t Lemon juice; fresh 1 ea Raddicho; small, separated 1 x Leaves torn into halves) 14 ea Basil leaves; chopped 1 x Parmesan cheese Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade]. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes. Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [If you feel you need it for flavor, add reserved marinade a tablespoon at a time and then tasting to see if it needs more.] Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves 2, can be double or tripled. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Berries Kir Royale Categories: Dessert Puff pastry Fresh fruit Servings: 2 2 c Strawberries; halved 1 T Sugar 1/2 c Champagne; chilled or spark 1 T Creme de cassis 1 x Nutmeg hearts; see recipe Mix strawberries and sugar in medium bowl. Let stand 5 minutes, stirring occasionally. Divice between 2 large wine glasses. Pour 1/4 cup Champagne and 1/2 tablespoon cassis into each glass. Serve with Nutmeg Hearts. Serves 2, can be doubled or tripled. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Puff Pastry Hearts Categories: Puff pastry Dessert Fresh fruit Servings: 16 1 ea Puff pastry; thawed (half o 2 T Sugar 1/2 t Nutmeg; ground Preheat oven to 350F. Roll pastry out on lightly floured surface to 11x14-inch rectangle. Using 3- to 4-inch heart-shaped cookie cutter, cut out hearts. Transfer to cookie sheet. Combine sugar and nutmeg in bowl. Sprinkle over hearts. Bake until cookies are puffed and golden brown, about 15 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight.) Makes about 16 hearts. Note: These look very pretty when presented on a plate of sliced strawberries. Recipe from Bon Appetit, February, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Andouille Categories: Cajun Sausage Servings: 6 1 1/2 ea Large sausage casing, appr 1 x Inches wide) 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 T Garlic cloves; finely min 2 T Salt 1/2 t Black pepper; freshly gro 1/8 t Cayenne 1/8 t Chili powder 1/8 t Mace 1/8 t Allspice 1/2 t Thyme; dried 1 T Paprika 1/4 t Bay leaf; ground 1/4 t Sage 5 t Liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Andouille #2 Categories: Cajun Sausage Servings: 4 4 lb Pork (2 lbs fat, 2 lbs lea 1 lb Inner lining of pork stoma 1 x (chitterlings) 2 ea Garlic cloves 3 ea Bay leaves 2 ea Lg Onions 1 T Salt; (not iodized) 1 T Pepper 1 t Cayenne pepper 1 t Chili pepper 1/2 t Ground mace 1/2 t Ground cloves 1/2 t Ground allspice 1 T Minced thyme 1 T Minced marjoram 1 T Minced parsley (you can use an extra pound of pork instead of the tripe.) Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Andouille a la Jeannine Categories: Cajun Appetizers Servings: 6 1 c Dry white wine 2 lb Andouille or smoked sausage 2 T Honey 1 T Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Andouille in Comforting Barbecue Sauce Categories: Cajun Appetizers Servings: 25 4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 T Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce or 3 c Ketchup 2 T Cayenne pepper 3 t Salt, to taste 1 c Southern comfort liquor 1 lb Andouille sausage Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Andouille-Tasso Dressing Categories: Dressing Andouille Tasso Servings: 1 1/2 lb Andouille; finely chopped 1/2 c Tasso; finely chopped 4 c Chicken stock 1 pk Cornbread; about 9-inch pan 4 T Margarine 1 c Onions; finely chopped 1/2 c Green onions; finely choppe 1/2 c Celery; finely chopped 1/2 c Mushrooms; fresh, sliced 1/4 c Parsley; finely chopped 1/4 c Bell pepper; finely chopped 2 t Garlic; finely chopped 2 t Salt 1 t Black pepper Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender. Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT OVERCOOK! Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly. At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing. Remember... you want the stuffing "just moist" -- not wet! And you want to taste the stuffing before adding any salt and pepper. There may already be enough in the tasso and andouille to suit you. Use with Stuffed Veal Pocket. NOTE: The best way to enhance the flavor of a traditional New Orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken and Andouille Gumbo Categories: Cajun Soups Servings: 15 1 c Oil 1 ea Chicken; cut up or boned 1 1/2 lb Andouille sausage; or kielb 1 c Flour 3 3/4 c Onions; chopped 2 c Celery; chopped 2 c Green pepper; chopped 3 t Garlic; chopped 8 1/2 c Chicken stock 1 x Salt 1 x Cayenne pepper 2 c Green onion; chopped 1 x File 1 x Cream sherry 1 x Cooked rice Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. Add sausage (cut in 1/4" rounds) to pot and saute with chicken. Remove both from pot. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color). Add onions, celery, green pepper, and later garlic to roux, stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to boil. Reduce to simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp per serving is recommended. File - a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The word file means to twist or make threads. If you put the file directly into the gumbo while it is cooking, that is what you will end up with, a liquid that is rather stringy as you bring your spoon out of the bowl. Ugh! Do it right, let each person add their own at the table. If making roux over very high heat, the oil you use must be free of food particles to avoid burning. If you scorch your roux, even slightly, while you are making it, throw it out, and start over again after you have thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut okra to trinity, saute, and cook together with roux. (remember, the Cajun cooking trinity is onions, celery and green pepper). Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Wild Duck and Andouille Sauce Piquant Categories: Cajun Main dish Poultry Servings: 12 1 c Olive oil (for roux) 3 c Plain flour (for roux) 3 c Onions, chopped 1 c Bell pepper, chopped 3 c Geen onions, chopped 2 c Parsley, chopped 1 x Water 2 T Garlic, finely chopped 3 c Chablis wine 1/2 t Dried mint, crushed 11 c Tomato sauce 3 T Lea & perrins 6 t Louisiana hot sauce 5 t Salt 1 lb Andouille, sliced 1/4" thick 2 1/2 lb Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pork Boudin Blanc Categories: Pork Meats Sausage Servings: 1 3 T Bacon drippings 1 c Onions; chopped 1 c Parsley; fresh, chopped 1 T Garlic; chopped 1 c Water 2 c Cooked rice 4 c Cooked pork; chopped (lefto 1 x Cayenne pepper; to taste 1 1/2 t Salt; depending on salt in Saute onions in bacon drippings until nearly clear. Add parsley, then garlic. Add water. Cook until the onions are completely cooked. Add rice and blend in real well. Add chopped pork, ground cayenne pepper, and salt if needed. With sausage stuffer, stuff mixture into natural pork casings. Tie in 4- to 5-inch links. To serve, heat in a pan with a little water until warmed through. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Danish Categories: Cookies Holidays Servings: 1 1 x -----crust----- 1 c Shortening 3 c Flour 1/2 t Salt 1/2 c Milk 1 ea Egg yolk 1 x -----filling 6 c Apples, peeled and sliced 1 1/2 c Sugar 1/4 c Margarine 2 T Flour 1 T Cinnamon 1 x -----glaze----- 1/2 c Powdered sugar 2 t Milk 1/4 t Almond extract Mix flour and salt, cut in shortening, combine milk and egg yolk and add to flour. Roll out half the mixture on a floured surface to fit 11x16x1/2 inch jelly roll pan. Place in pan. Mix all filling ingredients together and spread over dough. Roll remaining pastry and place over filling. Brush pastry with 1 egg white, stiffly beaten. Bake at 375F 45 minutes. Mix together glaze, drizzle over cooled danish. Cut into bars. Source: My mother. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken with Chocolate Sauce (Chicken Mole) Categories: Chicken Chocolate Mexican Servings: 6 4 T Olive oil 2 ea Cloves garlic, minced 1 x Serving-pieces of chicken fo 1 ea Onion, chopped 1 ea Green pepper, chopped 3 ea Slices canned pimento, chopp 2 ea Large tomatoes, peeled, seed 2 T Chili powder (or to taste) 2 1/2 c Chicken broth 1/4 c Slivered almonds 1/4 c Raisins 1/2 t Cumin 1/4 t Nutmeg 1/4 t Ground cloves 1/4 t Cinnamon 1/2 t Salt 1/4 t Pepper 1 t Sugar 1 x Grated rind of 1 orange 2 ea Squares bitter chocolate, ch 1/4 c Light rum In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes. Source: Jack Shyba, FidoNet Cooking Echo ********************************* ***** Death By Chocolate #2 ***** ********************************* Categories: Chocolate Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ***--------------------------------------------------------- 4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil 1 chocolate cake mix 1 small box instant chocolate pudding mix 12 oz semisweet chocolate chips DIRECTIONS ***--------------------------------------------------------- Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add chocolate cake mix and pudding mix and beat until smooth. Stir in chocolate chips. (Randall's Note: the mini chips seem to work the best.) Pour into a buttered Bundt pan and bake at 350 degrees for 1 hour. When cool sift powdered sugar on top. Once again, for a variation replace 1/4 cup of the water with Grand Marnier. Source: Shelley Rodgers, FidoNet Cooking Echo Chocolate is Serious Business! Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Enchilada Casserole Categories: Mexican Main dish Ground turk Servings: 6 6 ea Chicken breasts 2 c Sliced fresh mushrooms 1 1/4 c Chopped onion (1 medium) 1/2 c Chopped bell pepper 2 T Minced jalapeno pepper 1 ea (4 oz.) can chopped green ch 1/4 c (+ 2 tbsp) nonfat dry milk 3 T All-purpose flour 1 1/2 c Water 3/4 t Chili powder 1/2 t Salt & 1/2 tsp ground cumin 1/4 t Pepper 8 ea Corn tortillas 1 c Shredded cheddar cheese 1/2 c Tomato-chopped-unpealed 1/4 c Plain yogurt Boil chicken, remove bones & skin, shred with two forks and set aside. Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk powder and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350 for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and yogurt. Garnish with additional jalapeno pepper slices. Source: Michael Grosz, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frango Mints Categories: Chocolate Holidays Servings: 1 12 oz Chocolate 1 x Peppermint extract 1/2 c Margarine 1 1/2 c Powdered sugar 2 ea Eggs 2 t Vanilla Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Glazed Triple Chocolate Bread Categories: Chocolate Breads Desserts Servings: 5 1 x -----bread----- 2/3 c Firmly packed brown sugar 1/2 c Land o lakes butter, softene 1 c Semi-sweet miniature real ch 2 ea Eggs 2 1/2 c All-purpose flour 1 1/2 c Applesauce 1 t Baking powder 1 t Baking soda 2 t Vanilla 1/2 c Semi-sweet miniature real ch 1 x -----glaze----- 1/2 c Semi-sweet miniature real ch 1 T Land o lakes butter 5 t Water 1/2 c Powdered sugar 1/4 t Vanilla 1 x Dash salt Heat oven to 350 deg.F. For bread, in large mixer bowl combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed, 1 to 2 minutes. Add flour, applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce speed to low; continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans. (Bread can be frozen unglazed. Remove from freezer; bring to room temperature before glazing.) For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla and salt until smooth and creamy. Drizzle _each_ warm loaf with glaze. Cool completely. Source: Kyosho Connick, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Peter Paul Mounds Cake Categories: Cakes Chocolate Coconut Servings: 1 1 ea Deep chocolate cake mix 1 c Milk 1 c Sugar 24 ea Large marshmallows 1 x -----icing----- 1 1/2 c Sugar 1/2 c Evaporated milk 1 ea Stick (1/2 cup) butter or ol Bake a deep chocolate cake mix in a large sheet cake pan. While cake is baking, mix together next three ingredients, milk, sugar and marshmallows. Heat until marshmallows are melted. Remove from heat and add 14 oz. coconut. Spread above mixture on slightly warm cake. FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until chips are melted. Spread on cake. Source: Donna Ransdell, FidoNet Cooking Echo Practice Random Kindness and Senseless Acts of Beauty Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Herbfarm Rosemary Shortbread Categories: Herbfarm Rosemary Cookies Servings: 36 1 1/2 c (3 sticks) unsalted butter, 2/3 c Sugar 2 T Fresh rosemary, or 2 tsp. dr 2 1/4 c Unbleached all-purpose flour 1/2 c White or brown rice flour 1/4 t Salt 2 t Sugar for topping (optional) 1. Preheat the oven to 375F. Line two baking sheets with parchment paper. 2. Cream the butter in a large bowl until pale yellow and light. Add the sugar, and continue mixing unil the mixture is fluffy. 3. If you are using fresh rosemary, mince it. If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder. 4. Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll. 5. Roll the dough out to form a rectangle about 10 x 14 inches, and 1/4 inch thick. Cut the cookies into 1-1/2 x 2-in. rectangles or any other shape you like. Place them about 1/2-inch apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired, and bake in the center of the oven until they are gold at the edges, 12 to 15 minutes. 6. Remove the cookies from the oven, and transfer them to wire racks to cool. Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week. Source: "The Farm House Cookbook," Susan Herrmann Loomis, 1991. *************************************** ***** Last Word in Nutmeg Muffins ***** *************************************** Categories: Muffins Breakfast Nutmeg Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ***--------------------------------------------------------- 2 cup Flour 3/4 cup Sugar 1 Tbsp Baking powder 1 1/2 ea Nutmegs, whole; grated 1/2 tsp Salt 1 Egg 3/4 cup Heavy cream 3/4 cup Milk 5 Tbsp butter, melted DIRECTIONS ***--------------------------------------------------------- Preheat oven to 400 degrees. Grease the muffin tins. Stir together with a fork the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don't overmix. Spoon batter two-thirds full in each muffin cup. Bake for about 20 minutes, or until rounded tops are lightly golden. Remove muffins from the pan and serve warm. Or cool on a rack and store or freeze for later use; warm before serving. Source: Pat Finch, FidoNet Cooking Echo It's a guy thing. You wouldn't understand... Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Triple Espresso Brownies Categories: Cookies Servings: 36 1 x -----brownies----- 21 1/2 oz Brownie mix (1 pkg. pillsbur 1/2 c Water 1/4 c Oil 1 ea Egg 2 t Expresso granules, instant 1 t Vanilla 1 x -----filling----- 1/4 c Butter, softened 1/2 c Brown sugar, firmly packed 1 ea Egg 2 t Espresso granules, instant 1 t Vanilla 1 c Walnuts, coarsely chopped 3 ea Chocolate bars, sweet dark/b 1 x -----glaze----- 1/2 c Semi-sweet chocolate chips 1 T Butter or margarine 1/8 t Espresso granules, instant 1 t Milk or whipping cream Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. SOURCE: Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort, (R)etry, (C)onsume Chocolate Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Eggplant with Two Cheeses Categories: Eggplant Vegetarian Mozzarella Servings: 8 1/2 ea Unsalted butter; (1/4 cup) 1/2 ea Yellow onion; diced 1/2 ea Green bell pepper; diced 1/2 ea Red bell pepper; diced 2 ea Eggplants; about 1 lb. each 1 ea Bay leaf 1/2 c Dry white wine 1/2 c Chicken stock; or canned br 2 c Whipping cream 1 c Parmesan; freshly grated (a 8 ea Sl Mozzarella; 1/4-inch thic Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and saute until tender, about 10 minutes. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt and pepper. Divide mixture among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot. Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon Appetit, JanuarJanuary 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Red Cabbage with Wine and Apples Categories: Cabbage Sauerkraut Vegetable Servings: 8 2 ea Red cabbage; medium heads, 4 T Unsalted butter 1 1/2 T Brown sugar; dark 2 ea Med Onions; finely chopped 2 ea Sm Apples; granny smith, pee 1 x Chopped 1/4 c Red wine vinegar; plus 2 ta 1 t Coarse salt; kosher type 1/4 c Dry red wine; plus 2 tables 1 1/3 c Meat stock; or canned beef 1 x (actually 1 to 1-1/3 cups) 3 T Red currant jelly 1. Quarter and core the cabbages. Wash, drain and cut into 1/4-inch shreds. In a large, heavy nonreactive casserole, melt the butter over moderately low heat. Stir in the brown sugar and cook, stirring, until melted. Add the onions and apples. Cover tightly and cook over low heat for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and 1 cup of the stock. Cover and simmer over moderately low heat until the cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to keep the cabbage fairly moist but never soupy. Add the currant jelly and stir until melted. Remove from the heat and serve hot. (The cabbage can be made up to 2 days ahead. Let cool completely, then cover and refrigerate. Let return to room temperature before reheating.) Serves 8. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheesecake Ice Cream Categories: Ice cream Cream chees Sour cream Servings: 1 1 x Softened, but still cool 1/4 c Superfine sugar 1 c Sour cream; cold 1 c Whipping cream; cold 1 pn Coarse salt; kosher type 3 T Lemon juice; fresh 1/4 t Vanilla extract 1. Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the whipping cream. Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. 2. Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fontina, Mushroom and Pancetta Lasagna Categories: Lasagna Fontina Pancetta Servings: 8 1 x Filling: 30 oz Ricotta; 2 15-oz. container 1 pk Spinach; chopped, frozen, c 1 x Package directions, drained, 1/2 c Parmesan; freshly grated (a 2 ea Eggs 1 x Mushrooms: 1 T Olive oil 2 oz Pancetta; *, or bacon, chop 2 t Rosemary; fresh, minced or 1 x Crumbled 12 oz Mushrooms; button, sliced 1 x Assembly: 12 ea Lasanga noodles; about 1 x Tomato, porcini & pancetta s 1 lb Fontina cheese; grated 3/4 c Parmesan; freshly grated (a 1 ea Tomato; seeded, chopped 2 t Rosemary; fresh, minced or 1 x Crumbled * Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares. Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Tomato, Porcini and Pancetta Sauce Categories: Sauce Italian Porcini Servings: 1 1 pk Porcini mushrooms*; dried, 1 c Hot water 1 T Olive oil 2 oz Pancetta*; or bacon, choppe 1 ea Med Onion; chopped 2 t Rosemary; fresh or 1 teaspo 1/8 t Dried red pepper; crushed 1 cn Tomatos; crushed, with adde * Pancetta, which is Italian unsmoked bacon cured in salt, and porcini mushrooms are available at Italian markets and some specialty food stores. Rinse mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms. Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until sauce is thick, stirring occasionally, about 35 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Makes about 4 cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from Bon Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lentil Vegetable Soup Categories: Soup Lentils Quick Servings: 8 3 T Olive oil 1 ea Onion; chopped 1 ea Green bell pepper; chopped 3 ea cl Garlic; minced 8 c Water 3 cn Tomato sauce; (8 oz. cans) 1 1/2 c Lentils 1 c Brown rice 1 c Dry white wine 3 ea Carrots; sliced 3 ea Celery; sliced 2 ea Potatoes; red, diced 2 ea Zucchini; sliced 1 t Thyme;dried, crumbled 1 t Basil; dried, crumbled Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper. Recipe from "Too Busy To Cook", Bon Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hearty Beef Vegetable Soup with Noodles Categories: Soups Vegetables Servings: 6 1 lb Medium ground beef 1 c 14 oz, italian tomato sauce 8 c Water 2 ea Onions, chopped 1 lb Frozen corn, peas, carrots 6 oz Egg noodles 1 1/2 t Extra virgin olive oil 1 t Oregano 1 t Mexican chili powder 1 t Freshly ground pepper 2 t Red cayenne pepper 2 t Salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Intemperance Categories: Chocolate Desserts Cakes Servings: 10 1 x -----filling----- 1 1/2 lb Semisweet chocolate 1/2 c Strong coffee 2 T Sugar 3 ea Eggs, seperated 1/2 c Tia maria 1/2 c Heavy cream 1 x -----cake----- 1 pk (23-ounce) brownie mix 2 T Water 3 ea Eggs 1 x -----glaze----- 1/2 lb Semisweet chocolate 1/3 c Water FOR THE FILLING: Melt chocolate with coffee on top of a double boiler. When chocolate is completely melted, remove pan from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Tia Maria. Cool mixture. In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff. Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites. FOR THE CAKE: Preheat oven to 350. Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease an 11-by-15 inch jellyroll pan. Line it with waxed paper. Grease and lightly flower paper, shaking off any excess flower. Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done. Turn cake onto a rack and peel off paper. Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut rounds of cake to fit both top and bottom of mold, and a strip for sides. Place smaller round in bottom of mold. (you will probably have to piece one section of side to cover completely, but don't worry; any patchwork will be hidden by chocolate glaze.) Fit larger round of cake on top of mold. Chill for 3 or 4 hours or until firm. Unmold and cover with glaze. FOR THE GLAZE: Melt chocolate in water and stir until smooth. Spread over top of mousse-cake and drizzle down sides. Chill again. Serve in slender slices -- its indecently opulent. Hints: Melt chocolate in microwave. Its much faster. Instructions are on the chocolate package. A souffle dish makes a good replacement for the Charlotte mold. Source: Bill Calvin, FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Decadence Categories: Chocolate Desserts Company Servings: 10 16 oz Semisweet or bittersweet cho 5 oz Sweet butter 5 ea Large eggs, separated 1 T Flour 1/4 t Cream of tartar 3 T Sugar (to 4 tbsp) 4 c Heavy cream 1 x One or a pair of the followi 1 x Raspberry sauce 1 x Sauce bijou (cranberry/raspb 1 x Orange sauce DIRECTIONS: Preheat oven to 425-F. Line 8x2" round cake pan with parchment or waxed paper. Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir until completely melted and smooth. Whisk in egg yolks and flour. Set aside. Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar, beating at high speed, until stiff but not dry. Fold about 1/4 of egg whites into the chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes. Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, but will still seem undercooked. As it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack. Cover and chill for several hours in the refrigerator. Run a knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner on low heat for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from bottom and invert again onto serving plate or corrugated cake circle (if you plan to frost it with whipped cream). The cake circle will be 1/2" bigger than the dessert all around. The dessert will be right side up and higher around the edges than in the middle. It may be made to this point up to 4 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months. To Serve Simply: Remove from refrigerator at least one hour in advance. Cut in wedges and pass lightly sweetened whipped cream and sauces separately. To Serve More Formally: Whip cream with remaining 3 Tbsp sugar and mask cake thickly with about 3/4 of it. (Instructions in back of book say to use a turntable. Cover cake with whipped cream, smooth top, then hold spatula at an angle to sides and rotate turntable to smooth.) Scrape the remaining whipped cream into pastry bag and pipe large rosettes or swirls around the top edge of the cake. Source: Cocolat, Extraordinary Chocolate Desserts, by Alice Medrich (owner of the Cocolat chocolate dessert store chain, California). ISBN # 0-446-51419-5 From: Sallie Krebs (nee Austin), FidoNet Cooking Echo Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: French Twist New England Boiled Dinner Categories: Main dish Pork Chicken Servings: 4 1 lb Head of green cabbage 1 lb Smoked shoulder or butt pork 4 ea Medium potatoes, peeled 4 ea Large carrots, trim & scrape 2 ea Leeks, trimmed & well washed 4 ea Ribs celery,trimmed and tied 1 ea Onion* 2 ea Whole cloves 2 t Allspice 2 ea Sprigs fresh thyme OR 1 t Dried thyme 1 ea Bay leaf 6 ea Peppercorns 1 x Salt to taste 4 ea Chicken legs and thighs *Peel onion but leave stem on, press cloves into onion. Remove and discard any tough outer leaves on the cabbage, quarter and remove the core. In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with water, add salt to taste. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Add the chicken and simmer for 15 minutes more. From the author: "In my recipe, smoked shoulder or butt of pork is combined with winter vegetables and chicken. The smoked pork is already cooked, which greatly reduces boiling time. The chicken legs and thighs go in last because they cook quickly. Serve guests a little of each ingredient along with Dijon-style mustard, grated horseradish and cornichons. A mixed green salad is all you need on the side." From "60-Minute Gourmet by Pierre Franey" Posted by: Sheila Exner, Jan. 1992 =+=---------------------------------------------------- Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Outarde au Vin Blanc-Snow Goose in White Wine Categories: Poultry Servings: 10 1 ea Snow Goose 3 ea Garlic Cloves finely chopped 1 x Salt 1 x Black Pepper freshly ground 1 x White Wine, bottle, 750 ml 1 ea Clove 1 pn Red Pepper 1 ea Onion, medium, sliced 1 tb Parsley, minced 1 c Heavy Cream (35%) Rub butter into the snow goose. Place it in a casserole and sprinkle with the garlic, a pinch of salt and pepper. Add the white wine, clove, red pepper and diced onion into the casserole. Bake securely covered in the casserole for 3 hours at 350. Take out the snow goose and put it in another pan. Skim the fat off the juice. Add the cream and parsley to the juice. Cook at medium heat until slightly thickened. Serve over slices of the goose. You can use domestic goose. Snow goose eggs have pink yolks! From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chickpeas With Pasta And Zucchini Categories: Main dish Servings: 4 1/2 lb Italian Sausage 1 tb Olive Oil 1 ea Onion, large, chopped 1 t Basil, dried 1/4 t Fennel Seeds 1 ea Bay Leaf 1 cn Chickpeas, drained 19 oz 1 c Small Shell Pasta 3 ea Zucchini, chunks 1 ea Parsley, fresh, chopped 1 x Salt 1 x Black Pepper, freshly ground Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Caribou Inuulitsivik Categories: Meats Servings: 6 3 lb Caribou, cubed 1/4 t Peppercorns, crushed 1/4 c Soy Sauce 1 ea Onion, large, diced 2 ea Bay Leaves 1 c Red Wine 1 ea Garlic Clove, minced 1/4 t Thyme 2 ea Red Peppers, chopped Saute the caribou over high heat in the butter and pepper until browned. Add the beef, red wine, garlic, bay leaves, thyme and soy sauce. Bring to a boil, then simmer until tender. Thicken juices with a roux or heavy cream (35%). Add in red pepper. Mushrooms and other vegetables can be added. Caribou is also good as a burger or taco. By chefs Gaston Deschenes and Yvon Lecuyer of the Inuulitsivik Hospital cafeteria in Povungnituk. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Eggnog Rice Pudding Categories: Desserts Servings: 6 2 tb Cornstarch 1 qt Eggnog 2 c Cooked Rice 1 ds Nutmeg In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spicy Pork and Black Bean Chili Categories: Main dish Servings: 8 1 lb Black Beans 2 tb Olive Oil 1 1/2 lb Boneless lean pork, cubed 2 ea Onions, large, chopped 5 ea Garlic Cloves, minced 4 t Chili Powder, (or more) 1 tb Paprika 2 t Oregano, dried 2 t Cumin, ground 1/2 t Chili Pepper Flakes 1 cn Tomatoes, chopped 28 oz 2 c Chicken Stock 2 tb Red Wine Vinegar 3 ea Green Peppers, diced 1/3 c Parsley or Coriander, chop 1 x Salt 1 x Black Pepper, freshly ground In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbequed Shrimp and Chicken Categories: Poultry Servings: 2 1 t Minced Garlic 1/2 t Onion Powder 1/2 t Ground Cumin 1/4 c Melted Butter 1/2 lb Medium Shrimp 1 lb Boneless Chicken Breast Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken and Mushroom Casserole Categories: Poultry Servings: 6 4 lb Chicken 16 oz Bottle Italian Dressing 6 c White Wine 1 lb Fresh Mushrooms 2 x Garlic Cloves 4 c Chicken Gravy (10 1/2 oz) Remove skin and bones from chicken and cut into bite sized pieces. ash and trim mushrooms and cut in half. In large casserole dish, combine chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour over chicken. Bake at 25 degrees for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade or barbeque. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Arroz con Pollo Categories: Mexican Servings: 6 1/2 c olive oil 1/4 c tomato sauce 1 ea frying chicken cut up 1/8 t saffron (powdered) 1 ea small onion chopped 2 1/2 c chicken broth 1 ea Clove Garlic, Minced 1 c uncooked rice 1 x salt and pepper to taste Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cajun-Style Chicken Nuggets Categories: Appetizers Servings: 12 1 ea Env. Onion Soup Mix * 1/2 c Plain Dry Bread Crumbs 1 1/2 t Chili Powder 1 t Ground Cumin 1 t Thyme Leaves 1/4 t Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken 'n' Vegetable Stir Fry Categories: Main dish Servings: 4 3 tb Oil 1 lb Boneless Chicken Breasts * 1/2 c Broccoli Florets 2 oz Snow Peas (About 1/2 C) 1 ea Carrot Med, Thinly Sliced 1/2 ea Med Red or Green Pepper ** 1 ea Env Golden Onion Soup Mix 1 t Cornstarch 1/2 t Ginger, Ground 1 1/2 c Water 2 t Imported Soy Sauce 1 t White or Rice Vinegar 1 x Hot Cooked Rice * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Rice and Red Bean Sausage Categories: Vegetarian Servings: 4 1 t Oil 1 ea Onion, minced 3 ea Garlic cloves, minced 1/2 c Minced collard greens 2 T Grated Parmesan cheese 2 c Cooked medium grain rice ** 1 c Cooked red kidney beans 1 t Dried thyme 1 t Dried oregano 1 t Dried sage 1 x Pinch cayenne pepper 1 ea Egg lightly beaten OR 1/4 c Egg substitute 1/3 c Dry bread crumbs 1/2 t Oil 2/3 c Tomato sauce, heated ** Use brown or white rice - tho' brown is preferred. 1. Heat 1 teaspoon oil in a no-stick frying pan. Add the onion, and saute' until soft, about 5 minutes. 2. Add the garlic, collard greens and Parmesan. Continue to saute' until the greens have wilted, about 3 minutes. 3. In a large bowl combine the rice, beans, thyme, oregano, sage, cayenne and egg (or substitute). Stir in the onion mixture. 4. Transfer the mixture to a food processor. Process just until the mixture is a solid mass but not pureed, about 6 seconds. 5. Divide mixture into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs. (Prefer whole wheat) 6. Coat a cookie sheet with a no-stick spray. Set the sausages on the sheet and brush with 1/2 tsp of oil. Broil until mottled brown on top and sides, about 5 or 6 minutes. Serve immediately with tomato sauce. Per serving: 275 calories, 6.4 g fat (20%), 9 g dietary fiber, 11.5 g protein, 71 mg cholesterol, 188 mg sodium. From Prevention Magazine, March 1988 Posted by: Sheila Exner, January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Corn Enchiladas Categories: Vegetarian Servings: 4 1 ea Large ancho chili 1 t Oil 2 ea Garlic cloves, minced 2 ea Scallions, minced 1/4 c Minced sweet red pepper 1/2 c Corn 1 1/2 c Cooked Texmati rice 1/2 t Dried oregano 1/2 t Hot-pepper sauce 1/4 t Ground cinnamon 1/3 c Shredded Monterey Jack chees 4 ea 7" flour tortillas 1 x Juice of 1 lime 1/2 c Non-fat yogurt 1 T Minced fresh coriander 1 x Chilled orange sections 1. Place the ancho chili in a small bowl, cover with boiling water. Let stand until softened, about 15 minutes. Discard stem and seeds. Mince the ancho, reserve soaking liquid. 2. Heat the oil in a large no-stick frying pan. Add the minced ancho, garlic, scallions, red pepper and corn. Saute about 5 minutes. 3. Add the rice, oregano, hot-pepper sauce and cinnamon. Saute' for several minutes, until heated through. Remove from heat and stir in the cheese. 4. Reserve about 1/2 cup of filling. Divide remainder among tortillas. Fold and roll tortillas to enclose filling. 5. In the same frying pan, heat the lime juice and 1/2 cup of the reserved ancho liquid. Place the tortilla, seam side down, in the pan. Cover and simmer until the liquid has been absorbed and the enchiladas are heated through, about 5 minutes. 6. In a small bowl combine the yogurt and coriander. 7. Serve the enchiladas garnished with remaining filling, yogurt mixture and orange sections. Per serving: 253 calories, 6.9 g fat (24%), 2.9 g dietary fiber, 8.6 g protein, 10 mg cholesterol, 150 mg sodium. From Prevention Magazine, May, 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken And Sausage In Tomato Sauce Categories: Garlic Servings: 8 1/4 c Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop 2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links 4 ea Chicken Legs 4 ea Chicken Thighs 56 oz Tomatoes, 2 cans 6 oz Tomato Paste; 1 cn 1 x Salt And Pepper To Taste 1/2 tb Dried Basil 1/2 c Dry Red Wine 1 x Chopped Fresh Parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will need it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cinnamon Roasted Hens Categories: Low-cal Poultry Servings: 4 1 x Juice and pulp of 1 lime 3 ea Garlic cloves, mashed 1 t Minced ginger root 2 ea Allspice berries, crushed 1/4 t Saffron threads, crushed 1/2 t Dried summer savory 1/2 t Dried dill 1/2 t Ground cinnamon 1/4 t Curry powder 2 ea Cornish hens, halved In a large baking dish, combine the lime juice and plup, garlic, ginger, allspice, saffron, savory, dill, cinnamon and curry powder. Add the hens to the dish and rub the well with the spice mixture. Cover, refrigerate and let marinate overnight. Set the hens, skin side up, on an oiled roasting rack. Bake at 375 degrees for 30 to 35 minutes, or until the skin is browned and the meat is cooked through when tested with a fork. (Juices should run clear.) Per serving (without skin): 203 calories, 35.3 g protein, 5.1 g fat(23%), 114 mg cholesterol, 127 mg sodium, 0.5 mg vitamin B6, 11.5 mg niacin. From Prevention Magazine, January 1988 Posted by: Sheila Exner, January 1992 =+=------------------------------------------------ Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Smoked Turkey Calzones Categories: Lunch Appetizers Low-cal Servings: 4 2 c Frozen chopped spinach 1/2 c Part-skim ricotta cheese 1 T Parmesan cheese, grated 1/4 t Garlic powder 4 oz Refrigerated Pizza dough 6 oz Smoked turkey, thin slice 1 ea Tomato, med.,8 slices Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably would make up my own dough if I had time but the pre-prepared isn't bad.) Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half of circle. Fold over and seal by pressing edges with fork. Place on prepared baking sheet, bake 12-15 minutes, until browned. Can be frozen and re-heated for lunches. Per each: 201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29 mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pasta Salad, Minestrone Soup, Ice Tea, Categories: Salads Pasta Soup Beverages Servings: 1 1 c Cooked pasta 1 c Broccoli 1/4 c Carrots 1/4 c Celery 1/4 c Oil-free dressing 1 c Minestrone soup Cook broccoli, carrots and celery, mix with pasta and dressing. Serve with minestrone soup for lunch. From Cut Out Cholesterol Diet Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bacon and Egg Casserole Categories: Egg Lunch Breakfast Servings: 10 1/4 c Margarine, melted 2 c Unseasoned croutons 2 c Onion/garlic croutons 2 c Cheddar cheese, grated 2 c Milk 6 ea Eggs 1 T Prepared mustard 10 ea Slices bacon Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes. From the package of Bryan Bacon Posted by: Grandma Sheila (Exner) July 1991 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Pita, Cucumber Salad, Ice Tea, Categories: Chicken Salad Beverages Servings: 1 2 oz Cooked chicken breast meat 1 ea Small pita 1 x Lettuce 2 ea Tomato slices 1 T Honey 1 T Dijon mustard 1/2 c Sliced cucumber 2 T Low-cal vinaigrette Combine sliced chicken, lettuce, tomato, honey and mustard. Pack into pita bread. Serve with cucumber salad and ice tea. Posted by: Sheila Exner - January 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Skillet Chicken and Rice Categories: Low-cal Servings: 6 2 lb Chicken pieces, skinned 3 c Mushrooms, fresh, sliced 4 x Carrots; peeled, sliced 1/2" 3/4 c Rice, long grain 1/2 c Onion, chopped 1 t Poultry seasoning 1 t Bouillon, chicken, granules 1/4 t Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if necessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS Courtesy of Shareware RECIPE CLIPPER 1.2 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: SEARED SCALLOPS WITH CUCUMBER-PEPPER RELISH Categories: Seafood Thai Appetizers Servings: 4 1 lb Scallops 1 x Salt 1 x Pepper, white 2 T Olive oil -----------------------------------RELISH----------------------------------- 1 ea Lemon grass stalk 1/2 c Rice vinegar 1/4 c Sugar 1/2 t Red pepper flakes 2 ea Cucumber, med 1 ea Banana pepper; devein/minced 1 ea Serrano, red; deveined/mince 2 t Cilantro; minced 2 t Basil, fresh; minced 2 t Mint, fresh; minced 1/3 c Lime juice 1 x Salt 1 x Pepper, white Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise. Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients. Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one tablespoon oil in a wok or non-stick skillet. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared. Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately. --- COOK's Magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BRAISED BEEF SHORT RIBS WITH GINGER-SOY GLAZE Categories: Beef Chinese Servings: 6 3 lb Beef short ribs 5 ea Star anise, whole 1/4 c Shao xing 1 oz Ginger, fresh; sliced thin 6 ea Garlic clove, med; peeled & 3 T Soy sauce 1/2 oz Rock sugar 1 x Salt 2 ea Scallion, med; sliced crossw Bring 1-1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; sover and simmer 1-1/2 hours. Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm. Simmer sauce until it reduces to a thin syrup, about five minutes. Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve. --- Monsoon Restaurant San Francisco, CA per COOK's magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Alligator Cacciatora Banquet Categories: Cajun Italian Main dish Wild-game Servings: 100 3 ea Adult Alligators 50 lb Canned whole tomatoes 15 lb Zucchini sliced 10 lb Sliced onions 3 cn Black pitted olives sliced 1 c Salt 1 c Black pepper 1/2 c Crushed red pepper 4 c Oregano 4 c Diced fresh parsley 1 pk Bay leaves (small box) 20 lb Assorted green & Red 4 c Vegetable oil 1 ea Whole bulb of garlic peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?) Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?) Courtesy of Shareware RECIPE CLIPPER 1.2 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken With Sauce Supreme Categories: Main dish Servings: 8 2 1/2 lb Broiler-fryer Chicken 1 tb Salt 1/8 t Pepper 1 c Chicken Soup * 2 t Dried Parsley Flakes 1 c Onions 3 c Hot Cooked Rice * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** Onions to be whole onions, drained, (16 ozs) Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave until hot, 7 to 9 minutes. Serve with rice. Courtesy of Shareware RECIPE CLIPPER 1.2 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GRILLED YELLOWFIN WITH MANGO-PAPAYA RELISH Categories: Fish Grill Servings: 4 4 ea Yellowfin tuna steaks 1 T Oil 1 t Coriander, ground 1 x Salt 1 x Pepper, white -----------------------------------RELISH----------------------------------- 1 ea Mango, large 1 ea Papaya, large 2 T Lemon juice 3 t Cilantro, fresh; minced 1 x Salt 1 x Pepper, white Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor. Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside. Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout. Serve each steak with the relish on the side. --- COOK's magazine Courtesy of Shareware RECIPE CLIPPER 1.2 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creamy Baked Chicken Breasts Categories: Main dish Servings: 8 4 ea Whole Chicken Breasts 4 ea Swiss Cheese slices, 4"x4" 1 c Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine 1 c Herb seasoned stuffing mix 1/4 c Melted Butter 1 x Garlic powder (opt.) 2 tb Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. RECIPE CLIPPED by Michael Prothro ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Parmesan-Style Eggplant Categories: Vegetables Italian Servings: 6 1 lb Eggplant (1 med) 1 T Olive oil 2 c Cooked pinto beans or chickp 1 c Sliced or diced onions 1 T Olive oil 1/2 lb Mushrooms, sliced 2 ea Cloves garlic, minced 2 oz To 4oz soft goat's milk chee 3 ea Med zucchini 1 t Dried oregano 2 c Tomato sauce 1 x Bread crumbs (optional) Here's a vegetarian main dish that I quite liked. Granted, it's not the melanzana parmasana I enjoyed in Naples it is quite tasty on it's own merits. Note: My variations are in (). TM- I enjoyed this recipes. Will try it with the bread crumbs next time. (Peel and) Slice the eggplant lengthwise into 1/2" (1/4") slabs. Brush both sides of all pieces with olive oil. Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15 min. Set aside. Place pinto beans or chick-peas (I used the chick peas, next time I'd mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish. Mash about half of them with a fork. Set aside. In a large frying pan, saute the onions in 1T oil until soft. Add the mushrooms (I used a 4 1/2oz can, drained) and garlic. Cook until the liquid that the mushrooms have released has evaporated. Set aside. Crumble the cheese, set aside. (I used shredded mild cheddar and shredded Mozzarella/Provolone mix - it was what I had in the fridge.) Slice the zucchini lengthwise into 1/4" slabs. Steam for 7 min, then drain on a cotton towel. (I nuked mine for about 4 min total) Set aside. To assemble, oil a 9x13" baking dish. Arrange the eggplant slices in 1 layer in the bottom. Cover with the beans. Sprinkle beans with half the oregano (another substitution - baby started crying so since Italian seasoning was the only one close at hand used that instead of oregano - next time I'll try it with just oregano as suggested.) Then spread on the mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with remaining oregano. Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs. Bake at 350F for 45 min. Allow to stand for 10 min before cutting into squares and serving. Note: You can assemble the casserole and refrigerate until ready to bake. Bake at 350F for 35 min. If you omit the cheese, serve with a nut or seed dessert for added protein. From: "The Allergy Self-Help Cookbook" by Marjorie Hunt Jones. RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Tortilla Dumpling Soup Categories: Soups Mexican Servings: 8 1/4 c Casera Sauce; * 4 c Chicken Broth 1/2 c Instant Corn Tortilla Mix; 1/2 t Baking Powder 1/2 t Red Chiles; Ground 1/4 t Salt 2 T Onion; Chopped 1 T Parsley; Snipped 1 ea Egg; Large 2 T Milk * See Shrimp soup or Sowest2 for Casera Sauce Recipe. RECIPE CLIPPED by Michael Prothro ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crystal Palace Dumpling With Peanut Sauce Categories: Appetizers Servings: 6 12 oz Lean Beef, minced 1 tb Vegetable Oil 1 1/2 tb Soy Sauce 1 1/2 t Sugar 1 x Salt 1 x Black Pepper, freshly ground 1 ea Egg White 50 ea Won Ton Wrappers (skins) In a medium bowl, stir meat, oil, soy sauce, sugar and seasonings together. Refrigerate for 30 minutes. Meanwhile prepare Peanut Sauce. Fill a large saucepan or dutch oven with boiling water. Keep hot. Brush won ton with egg white. (To keep wrapper from drying out, keep them under a damp towel and brush only 4 or 5 at a time. In the centre of each egg-washed won ton, place a scant teaspoon of meat mixture. Draw 2 opposite corners together and press with fingers to seal in meat. Bring remaining corners together and press. To cook, immerse the filled and sealed won ton in the boiling water. Cook on high heat until the dumplings begin to float, about 1 minute. When cooked, remove dumpling with a long-handled wire strainer or slotted spoon. Serve hot with Peanut Sauce, serves 6. From Amos Chan, co-owner of Crystal Palace and Ivory Palace. From The Gazette, 91/05/01. RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Dumplings w/Orange Dipping Sauce (Japanese) Categories: Chicken Low-cal Servings: 6 2 c Shredded Nappa cabbage 1/4 c Minced shiitake mushrooms 1/2 lb Ground chicken 1 ea Green onion, minced 1 t Ginger root, minced 3 T Water 1/2 t Salt 30 ea Round wonton wrappers-3 1/2" 1 x Nonstick cooking spray 1 1/4 c Chicken broth 1/3 c Orange marmalade 3 T Rice vinegar In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma Sheila (Exner) RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sui Mai Pork Dumplings Categories: Appetizers Servings: 30 3 ea Black Mushrooms, dried 1/3 c Bamboo Shoots, canned 1/2 lb Pork Loin with Fatback 1 t Sesame Oil 1 t Rice Wine or Dry Sherry 1 tb Cornstarch 1 ea Egg White 1 t Salt 1/2 t Granulated Sugar 1/4 t White Pepper, freshly ground 30 ea Won Ton Skins, defrosted * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 - 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. From The Gazette, 91/09/11, posted by James Lor. RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Citrus Dumplings Categories: Citrus Breads Servings: 2 1/2 t Finely Shredded Orange Peel 1/2 c Orange Juice 2 t Cornstarch 1/4 t Ground Cinnamon 11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick 2 T Sugar 2 T Milk 1 t Sugar 1 x Dash Ground Cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash ofground cinnamon. Sprinkle sugar mixture atop dumplings. RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Marinated Ginger Chicken Categories: Main dish Servings: 4 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Lemon juice 1/2 c Vegetable oil 1/4 c Imported Soy Sauce 1 t Grated Ginger Root OR 1 tb Ground ginger 1 t Onion Salt 1/4 t Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers RECIPE CLIPPED by Michael Prothro ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oyster Sauce Chicken (Ho Yow Gei) Categories: Oriental Servings: 4 2 lb Fryer cut in pieces 3/4 c Oyster flavored sauce 4 tb Soy sauce 2 ea Cloves garlic sliced 1 ea Small fresh ginger chopped 1 c Chicken stock Combine all ingredients and mix thoroughly. Add chicken to sauce and marinade for 3 hours or more. Remove chicken pieces and place under broiler for 25 minutes each side, brushing chicken with sauce to keep moist. Serve with rice. RECIPE CLIPPED by Michael Prothro ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cold Clam Dip Categories: Dips Appetizers Servings: 4 10 oz Clams 6 oz Philadelphia Cream Cheese 1 t Lemon Juice 1/2 t Salt 1/8 t Pepper 1 t Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce Blend all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. Thanks again, Ronda RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>> ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Almond Slices (Mondel Schnits) Categories: Penndutch Cakes Servings: 1 2 ea Egg 1/2 c Sugar 3/4 c Flour 1/2 t Baking powder 3/4 c Almond, sliced 2 T Water, ice 1/2 t Lemon extract 1 x *or: 1/2 ea Lemon, juice of 2 T Sugar The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. RECIPE CLIPPED by Michael Prothro ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spanish Rice With Beef Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped 16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled 2 c Water 1 t Chili Powder 1/2 t Oregano Leaves 1 1/4 t Salt 1/8 t Pepper Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: South Seas Combo Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped 1 x Curry Powder; To Taste,2-3ts 2 t Beef Bouillon; Instant 1 c Water 4 oz Mushroom Stems & Pieces; * 2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked 2 tb Unbleached Flour 2 tb Sherry; Optional * Use 1 4-oz can of mushroom stems and pieces that has been drained. ~------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Curry Delight Categories: Fruits Hamburger Main dish Meats Vegetable Servings: 7 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped 1 x Curry Powder; 1 to 1 1/2 Tb 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 c Rice; Regular, Uncooked 2 1/2 c Water ----------------------------------GARNISH---------------------------------- 1 x Peanuts; Chopped 2 tb Coconut; Optional 2 tb Raisins 1 tb Chutney; Chopped Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Filled Squash Halves Categories: Fruits Hamburger Meats Side dish Vegetable Servings: 4 2 ea Acorn Squash; Md 1 lb Lean Ground Beef 1 1/2 t Salt 1/2 t Cinnamon 2 c Apples; Pared & Chopped,2 Lg 1/4 c Raisins 1 x Salt 4 tb Brown Sugar; Packed 2 tb Margarine Or Butter; Melted Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spiced Bean Bake Categories: Fruits Hamburger Meats Side dish Servings: 5 1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm 1 ea Apple; Cored & Chopped 1 t Curry Powder Or To Taste 1/2 t Mustard; Dry 28 oz Baked Beans; 1 cn, * 1 ea Apple Cored And Sliced * Use the baked beans with a molasses sauce and pork. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Saucy Bean 'N Beef Pie Categories: Hamburger Main dish Meats Pies Vegetable Servings: 4 1 lb Lean Ground Beef 3 1/2 oz French Fried Onions; 1 Cn 1/4 c Bread Crumbs; Dry 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 ea Egg; Lg 1/4 t Thyme Leaves 1/4 t Salt 16 oz French Cut Green Beans; 1 Cn 1 ds Pepper Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Potluck Surprise Categories: Cheese Hamburger Main dish Meats Vegetable Servings: 6 1 1/2 c Elbow Macaroni; Uncooked 1 1/2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 1/2 t Salt 1 t Italian Seasoning 1/4 t Pepper 1 ea Eggplant; Sm, * 1 c Dairy Sour Cream 1/4 c Pimento; Chopped, ** 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hungry Boy's Casserole Categories: Hamburger Main dish Meats Vegetables Servings: 6 1 lb Lean Ground Beef 1 c Celery; Chopped, 2 Stalks 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 16 oz Garbanzo Or Lima Beans, 1 Cn 16 oz Pork And Beans; 1 Cn 1/2 c Green Bell Pepper; Chopped 1 t Salt 6 oz Tomato Paste; 1 Cn Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Minnesota Minestrone Categories: Cheese Hamburger Main dish Soups Vegetable Servings: 10 2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn 15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt 1/2 Hd 2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni; Uncooked, OR 1 c Spaghetti; Broken, Uncooked 2 c Water 1/2 c Red Wine Or Water 2 t Beef Bouillon; Instant 1 1/2 t Salt 1 1/2 t Italian Seasoning ----------------------------------GARNISH---------------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef And Lentil Stew Categories: Hamburger Main dish Meats Soups Vegetable Servings: 6 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced 1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 ea Bay Leaf 1 t Salt 1 t Beef Bouillon; Instant 1/4 t Pepper 2 tb Parsley; Snipped Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Basic Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Bread Slices; * 1 ea Egg; Lg 1 c Milk 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1/2 t Mustard, Dry 1/4 t Pepper 1/4 t Sage 1/8 t Garlic Powder 1/2 c Sauce ** 1 tb Worcestershire Sauce * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese-Potato Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled 1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe ~------------------------------------------------------------------------- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Meat And Potato Squares Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, * 1/2 c Cheddar Cheese; Shredded * Prepare enough instant mashed potatoes to serve 4 as per package ~------------------------------------------------------------------------- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Roast Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Oats; Quick-Cooking 1/2 c Milk 1 1/2 t Salt 1/2 t Savory Or Thyme 1/4 t Pepper 1/2 c Catsup Or Chili Sauce 1 tb Parsley; Snipped 2 tb Brown Sugar; Packed Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Onion Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 8 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 2/3 c Milk 1 ea Egg; Lg 3 tb Brown Sugar 3 tb Catsup 1 tb Mustard; Prepared Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Savory Stuffed Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up 1/2 c Milk 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1 t Salt 1/2 t Mustard; Dry 1/4 t Pepper 1/8 t Garlic Powder -----------------------------MEAT LOAF STUFFING----------------------------- 1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh 1/4 t Salt 1/4 t Sage 1/8 t Thyme 2 tb Parsley; Snipped 1 tb Worcestershire Sauce 1 ds Pepper Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Zucchini-Layered Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Vegetable Servings: 6 1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded 1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. ~------------------------------------------------------------------------- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spooned-Up Meat Loaf Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 2 lb Lean Ground Beef 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Oats; Quick Cooking 1/2 c Water 1/2 c Dairy Sour Cream 2 ea Eggs; Lg, Beaten 1/4 c Parmesan Cheese; Grated Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Saucy Mini-Loaves Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 4 1 lb Lean Ground Beef 1/2 c Cracker Crumbs 10 3/4 oz Cream Of Mushroom Soup; 1 cn 1/4 c Milk 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 3/4 t Salt 1/8 t Nutmeg 1/8 t Pepper 1/2 c Cucumber; Chopped, Unpared 1/3 c Tomato; Chopped 1/2 c Dairy Sour Cream 3 tb Milk Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1.2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Meat Loaf Tropicale Categories: Fruits Hamburger Main dish Meat loaf Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking 1/2 c Green Bell Pepper; Chopped 1 t Salt 1 t Mustard; Prepared 1/4 t Nutmeg 1/8 t Allspice 2 ea Slices Bacon 2 tb Onion; Chopped 3 tb Orange Marmalade Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Heidelberg Meat Loaf Categories: Hamburger Main dish Meat loaf Meats Servings: 6 1 1/2 lb Lean Ground Beef 3 ea Slices Rye Bread; Torn Up 1 c Beer Or Bouillon; Any Brand 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1 t Salt 1 t Caraway Seed; Optional 1/2 t Celery Seed 1/4 t Pepper Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bacon-Wrapped Little Loaves Categories: Cheese Hamburger Main dish Meat loaf Meat Servings: 6 1 1/2 lb Lean Ground Beef 1 c Cheddar Cheese;Shredded,4 Oz 1 ea Egg; Lg 1/4 c Bread Crumbs; Dry 1/4 c Onion; Chopped, 1 Sm 1/4 c Lemon Juice 1/4 c Green Bell Pepper; Chopped 1/2 c Water 1/2 t Beef Bouillon; Instant 1 t Salt 6 ea ThinSlicesofBacon,Cut In 1/2 Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Surprise Meat Loaf Squares Categories: Hamburger Main dish Meat loaf Meats Vegetable Servings: 6 1 1/2 lb Lean Ground Beef 2 c Eggplant;Pared,FinelyChopped 1/2 c Onion; Chopped, 1 Md 1 ea Egg; Lg 1/2 c Milk 1/4 c Oats; Quick Cooking 1 1/2 t Salt 1/2 t Basil Leaves 16 oz Tomatoes; Stewed, 1 Cn 1 ea Clove Garlic; Minced 3/4 t Salt 1 tb Cornstarch Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Australian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 6 T Butter; Melted, * 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/2 c Sugar; Granulated 3 ea Eggs; Large, Separated 1/4 c Unbleached Flour 1 t Lemon Rind, Grated 2 t Lemon Juice 1 t Vanilla Extract 1/2 c Heavy Cream 2 T Passion Fruit; ** * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~------------------------------------------------------------------------- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Czechoslovakian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Sweet Yeast; See Recipe # 23 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 1/4 c Butter; No Margarine 1 c Sugar; Granulated 2 ea Eggs; Large, Separated 1 T Cornstarch 3 T Milk OR Heavy Cream 1 T Rum; Dark 1/2 t Lemon Rind; Grated 1/3 c Raisins Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dutch Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 ea Eggs; Large, Separated 1/4 c Confectioners' Sugar; PLUS 2 t Confectioners' Sugar 1 1/2 c Gouda Cheese; Grated 1/3 c Light Cream Or Half & Half 1/4 c Unbleached Flour 1 t Lemon Juice 1 t Lemon Rind; Grated 1/3 c Raisins; Golden NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: English Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 8 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour 1/2 t Salt 2 t Sugar; Granulated 4 T Butter; Chilled, * 3 T Shortening; Chilled 5 T Water; Cold ----------------------------------FILLING---------------------------------- 1/2 c Cottage Cheese 1 c Heavy Cream 1/4 c Cream Sherry 3 ea Eggs; Large 2 ea Egg Yolks, Large 1/3 c Sugar; Granulated 2 T Rosewater 1/2 t Nutmeg; Grated 1/4 t Cinnamon; Ground 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~------------------------------------------------------------------------- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Finnish Curd Cake Categories: Cakes Cheese Cheesecakes Desserts Servings: 8 -----------------------------------CRUST----------------------------------- 2 T Butter; * 2/3 c Bread Crumbs; Dry ** ------------------------------------CAKE------------------------------------ 1 1/2 t Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 ea Eggs; Large 1/2 c Brown Sugar 1 t Cinnamon; Ground 1 t Cardamom; Ground 1/2 t Ginger; Ground 1 t Orange Rind; Grated 1 t Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. ~------------------------------------------------------------------------- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: French Cheesecake Categories: Cakes Cheesecakes Cheese Desserts Servings: 16 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/2 lb French Cheese; * 1/3 c Sugar; Granulated 1 T Unbleached Flour 4 ea Eggs; Large, Separated 1/4 c Sour Cream 1/4 c Heavy Cream 1 t Real Vanilla Extract 1 T Confectioners' Sugar NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: German Kasekuchen Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 2 c Unbleached Flour; Sifted 4 T Butter; No Margarine 1/2 c Sugar; Granulated 1 ea Egg; Large 1 t Baking Powder ---------------------------------CHEESECAKE--------------------------------- 3 c Cottage Cheese; 1 1/2 lbs 1/2 c Cornstarch 1 t Baking soda 1 c Sugar; Granulated 4 ea Eggs; Large 1/2 t Lemon Rind; Grated 1/2 t Vanilla Extract; Real only 1 c Sour Cream 1 c Raisins CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hungarian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 t Baking Powder 4 T Sweet Butter; No Margarine 2 ea Egg Yolks; Large, * 1/8 t Salt 1 T Lemon Juice 1 x Cold Water; ** ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 4 ea Eggs; Large 1/4 c Sugar; Granulated 1 t Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~------------------------------------------------------------------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: New Zealand Kiwi Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 1/2 lb Cream Cheese 1/4 t Salt 1 t Vanilla Extract 4 ea Eggs; Large, Slightly Beaten 1 c Sugar; Granulated ----------------------------------TOPPING---------------------------------- 1 c Sour Cream 1/2 t Vanilla Extract 2 ea Kiwi Fruits; Peeled & Sliced 6 tb Butter; Melted 2 tb Milk 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Paskha (Russian Cheesecake) Categories: Cakes Cheese Cheesecakes Desserts Sauce Servings: 10 -----------------------------------CRUST----------------------------------- 1 x NONE ---------------------------------CHEESECAKE--------------------------------- 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners' Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 t Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 t Vanilla Extract -------------------------------SABAYON SAUCE------------------------------- 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 t Lemon Rind; Grated 3 tb Confectioners' Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~------------------------------------------------------------------------- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Polish Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 23 ---------------------------------CHEESECAKE--------------------------------- 4 c Dry Curd Cheese; 2 lbs, * 1/2 t Salt 1 1/2 c Sugar; Granulated 4 ea Eggs; Large, Lightly Beaten 1/2 c Butter; Melted 1 t Vanilla Extract -------------------------------CRUMB TOPPING------------------------------- 1 c Unbleached Flour 1/2 c Confectioners' Sugar 1/2 t Cinnamon; Ground 1/4 c Brown Sugar; Packed 1/4 c Butter; Melted 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spanish Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x None ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1 1/2 c Sugar; Granulated 2 ea Eggs; Large 1/2 t Cinnamon; Ground 1 t Lemon Rind; Grated 1/4 c Unbleached Flour 1/2 t Salt 1 x Confectioners' Sugar 3 tb Butter Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Swedish Cheese Pie Categories: Cheese Cheesecakes Desserts Pies Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Basic Pastry Pie Crust; 9" ---------------------------------CHEESE PIE--------------------------------- 2 c Cottage Cheese 3 ea Eggs; Large 1/4 c Unbleached Flour; Sifted 1/4 c Sugar; Granulated 1 c Light Cream 1/2 c Almonds; Toasted, Fine Chop Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Swiss Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 1 c Swiss Cheese; Grated 1/2 c Sugar; Granulated 6 ea Egg Yolks; Large 9 ea Egg Whites; Large 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ukrainian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 2 c Cottage Cheese 3 ea Eggs; Large, Separated 1/2 c Sugar; Granulated 1/2 c Sour Cream 2 t Cornstarch 1 t Lemon Peel; Grated 1/2 c Walnuts; Chopped, (Optional) Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Shortbread Crust Categories: Cheesecakes Servings: 1 1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, * 1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. ~------------------------------------------------------------------------- Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Westphalian Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Servings: 10 -----------------------------------CRUST----------------------------------- 1 x Shortbread; See Recipe # 22 ---------------------------------CHEESECAKE--------------------------------- 1 1/2 c Cottage Cheese; Small Curd 1/4 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/2 t Vanilla Extract 8 oz Cream Cheese; 1 Pk. 1 t Cornstarch 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chimpanzee Cheesecake Categories: Cakes Cheese Cheesecakes Desserts Fruit Servings: 10 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated ---------------------------------CHEESECAKE--------------------------------- 1 lb Cream Cheese 1/4 c Sugar; Granulated 2 t Lemon Juice 4 ea Eggs; Large 1 c Sour Cream 1 c Bananas; Mashed, * 6 tb Butter; Melted * Approximately 3 medium bananas should yield the 1 cup of mashed ~------------------------------------------------------------------------ CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Flesh of the Pig ala Bob Greenberg (and secret sauce) Categories: Meats Pork Barbecued Sauces Servings: 4 ---------------------------------BASIC RIBS--------------------------------- 3 lb Country Ribs or other 1 c Cider Vinegar 2 T Black Pepper fine ground 2 T Garlic Salt ----------------------------SAUCE FOR RE-HEATING---------------------------- 1 ea Open Pit small bottle 1 ea Small Bottle A-1 Sauce 1/4 c Molasses 1 ea Supply of Hickory Chips Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Acadian Peppered Shrimp Categories: Cajun Main dish Fish Servings: 4 1 lb Butter 1/2 c Lemon juice 2 t Fresh basil, chopped 2 t Cayenne pepper 2 t Fresh oregano, chopped 5 ea Garlic cloves, minced 1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground 1 x Salt 4 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: All Purpose Barbecue Sauce Categories: Sauces Servings: 4 1/4 c Salad oil 2 T Soy sauce 1/4 c Bourbon, sherry, or wine 1 t Garlic powder 1 x Pepper, freshly ground Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Blueberry Pie Categories: Pies Desserts Servings: 6 3/4 c Sugar 3 T Cornstarch 1/2 t Salt 5 c Apples, peeled and sliced 1 c Blueberries,fresh if possibl 1 T Lemon juice 1 ea Pie shell, unbaked double 2 T Margarine In a large bowl,stir together sugar,cornstarch and salt.Add apples,blueberries and lemon juice;toss to coat the fruit.Turn into pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and flute edge.Bake in a 425 degree oven until crust is browned and filling is bubbly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Chutney Categories: Chutney Fruits Pickles Servings: 10 1 qt Cider vinegar 3 c Sugar 1/2 lb Raisins, seedless 6 lb Apples, very tart * 1/4 lb Garlic peeled and chopped 1/2 lb Ginger, chopped 6 ea Red or green chili peppers** 2 T Pickling salt 1 x Sugar to taste 1 x Cayenne pepper; to taste 6 lb Pears, hard green *** * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~--------------------------------------------------------------------- ~--- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Meringue Pie Categories: Pies Desserts Servings: 6 1 ea Pie shell, 9" unbaked 2 c Apple, grated 1/2 c Sugar 3 T Butter 1 T Lemon juice 3 ea Eggs, separated 1/2 t Cinnamon 1/2 t Nutmeg 1/4 c Sugar, confectioners 1 t Vanilla Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered sugar and vanilla,beating until meringue is stiff.Spread over top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes longer,until meringue is lightly browned. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Pie #1 Categories: Pies Desserts Servings: 6 2 ea Unbaked pie crusts 4 c Water 1 1/2 c Sugar 4 t Cream of tartar 40 ea Ritz crackers 2 T Butter 1 t Cinnamon 1/4 t Nutmeg 1 ea Juice & grated rind of lemon Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Pie #2 Categories: Pies Desserts Servings: 8 1 ea Large egg yolk,slightly beat 1/4 t Salt 1/2 t Ground cinnamon 1/4 t Ground nutmeg 1 ea Graham cracker pie crust 5 1/2 c Sliced,peeled cooking apples 3/4 c All-purpose flour 1/4 c Sugar 1 T Lemon juice 1/4 c Packed light brown sugar 1/2 c Sugar 1/3 c Butter, room temperature 1/4 c Packed light brown sugar 3 T All-purpose flour Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apple Pie #3 Categories: Pies Desserts Servings: 6 1 1/2 c Water 1 1/2 c Sugar 16 ea Soda crackers 1/2 ea Stick margarine 1 1/2 t Cream tarter 1/2 t Cinnamon 1/2 t Nutmeg Bake @ 350 degrees in unbaked crust. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Apricot Cheese Pie Categories: Pies Desserts Servings: 8 1 1/4 c Quick oats 1/4 c Melted butter or margarine 1/4 t Cinnamon 1/8 t Ground nutmeg 1 c Cottage cheese 1 pk Reduced calorie cream cheese 3 ea Eggs 1/2 c Sliced dates 1/2 c Pineapple juice 1 t Vanilla extract 1 t Grated orange rind 3/4 t Cornstarch 1 c 16 oz apricot halves,drained Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: ARCADIAN EIGHT BEAN CHILI Categories: Chili Spicy Servings: 25 1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry 1/4 c Paprika 1/4 c Pepper, cayenne,or to taste 1 lb Bacon 1/2 c Peppers, grnd dried poblano 5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with 2/3 c Garlic, minced 12 oz Beer 1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground 1/4 c Cinnamon, ground In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Bill Pfeiffer, 1982 World Champion Chili ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Aunt May's Pickled Green Tomatoes Categories: Tomatoes Pickles Vegetables Servings: 8 15 lb Tomatoes, 2 gal. green 1 c Pickling salt 1/2 T Powdered alum 2 qt Boiling water 2 c Cider vinegar 5 c Sugar 2 ea Stick cinnamon 1 x Handful cloves * Green tomatoes should be fresh picked and sliced. ~--------------------------------------------------------------------- ~--- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baby Shrimp And Tarragon Mustard Categories: Appetizers Dips Seafood Servings: 4 2 t Dijon mustard 1 t Lemon juice 1 1/2 t White wine vinegar 2 t Fresh tarragon; chopped, or 2 t Dried tarragon; crushed 1 c Mayonnaise 3/4 c Baby shrimp 1/2 c Sour cream Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bake Cherry Chesse Pie Categories: Pies Desserts Servings: 6 1 ea 9" graham cracker crust 1/3 c Concentrated lemon juice 1 pk 8 oz softened cream cheese 1 t Vanilla extract 1 c 14 oz. sweetened condensed; 1 c Cherry pie filling 1 x Milk ( not evaporated) large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or until set.Top with desired amount of e filling before serving.Refrigerate leftovers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BAKED CATFISH a'la MEUNI`ERE Categories: Creol Fish Servings: 6 4 ea Catfish fillets (5 oz ea) 1/2 c Cracker meal 1/4 c Parmesan cheese 1 T Lemon and herb seasoning 1 ea Egg 1 x Meuni`ere suace 1 T Water 1. Thaw frozen fish accoding to package directions. 2. Beat Egg and Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. 5. Bake i preheated 350 F. degree oven 40 minutes. or until fish flakes ea sily. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Stuffed Peppers Categories: Vegetarian Main dish Servings: 4 1/2 c Long-grain brown rice 1 x Salt 4 x Large sweet peppers, * 3 T Butter or margarine 1 x Medium onion, chopped 1/2 c Finely diced celery 1/2 c Sunflower seeds 1/4 c Minced parsley 2 ea Eggs, slightly beaten 1/4 t Dried oregano leaves,crumble 1/4 c 4 oz. chopped green chiles 1 x Black pepper 1/2 c Shred. sharp cheddar cheese * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Zucchine Boats Categories: Vegetables Main dish Servings: 8 4 x Zucchini, medium 1 c Rice,long grain cooked 1 x Onion, yellow, chopped 1 x Garlic clove, chopped 1 ea Egg, beaten 2 T Olive oil 1/2 lb Ground beef, lean 1/2 c Bread crumbs 2 c Spaghetti sauce,canned * 3 T Dill, fresh, chopped 2 T Parsley, fresh, chopped 2 T Parmesan cheese, grated * store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Baked Zucchini with Tomatoes Categories: Vegetables Low-cal Servings: 4 3 ea Zucchini, medium sized 2 ea Tomatoes; medium sized 1 x Green pepper, med 1 x Yellow onion, medium sized 1/2 t Salt 1/8 t Pepper, black 1/4 c Olive oil THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C Categories: German Meats Main dish Servings: 4 1 lb Cabbage; head, small 1 T Vegetable oil 2 ea Onions; medium, chopped 1/2 lb Pork; lean, cubed 1 lb Ground beef; lean 1 t Caraway seed 1/2 t Salt 1/2 t Pepper 1/2 c White wine; dry 1 t Vegetable oil 3 ea Bacon; strips, thick sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Banana Cream Pie Categories: Pies Desserts Servings: 6 1 ea Banana 1 ea Baked 9" pie shell,cooked 2 pk (4 serv)banana or vanilla; 2 1/2 c Cold milk 1 x Instant pudding 2 c Thawed kool whip topping Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbecue Ribs Categories: Meats Sauces Servings: 4 4 lb Spareribs cut to serve 1 c Brown sugar, firmly packed 1/4 c Catsup 1/4 c Soy sauce 1 t Dry mustard 1/2 c Chili sauce 1/4 c Dark rum 1/4 c Worcestershire sauce 2 ea Cloves garlic, crushed 1 x Dash pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Barbeque Sauce 2 Categories: Cajun Sauces Servings: 5 1 x -------seasoning mix-------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper 1 x ------main ingredients------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Basmati Chaaval Categories: Indian Ethnic Easy Servings: 6 2 c Basmati rice 3/4 t Salt 1 T Unsalted butter 2 2/3 c Water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Basque Shepherd's Pie Categories: Eggs Breakfast Vegetables Servings: 4 4 ea Slices bacon 3 ea Med. potatoes 2 t Sliced green onions/tops 1 T Snipped parsley 3/4 t Salt 1/8 t Dried thyme, crushed 1 x Dash pepper 4 ea Large eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Basting Sauce For Roast (For Company) Categories: Sauces Meats Servings: 12 12 lb Chuck or arm roast 2 t Dry mustard 1/2 t Garlic salt 2 t Onion salt 2 t Celery salt 2 t Salt 1 t Pepper 2 T Mayonnaise 2 T Vinegar 2 T Kitchen bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bavarian Liverwurst Dip Categories: Appetizers Dips Meats Servings: 2 1 c Liverwurst 1/2 c Sour cream 1/4 c White onion; minced 1 t Dill pickle relish 1 t Dijon mustard 1/2 t White pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bean Vegetable Medley Categories: Vegetarian Main dish Vegetables Servings: 4 3 T Vegetable oil 1 x Large onion, diced 2 x Stalks celery, sliced 1 x Med. green pepper, * 2 x Med. tomatoes, diced 2 c Red kidney beans, drained ** 1 pk Frozen baby lima beans,10 oz 1 c Quick cooking barley 2/3 c Chopped parsley 1 1/2 t Salt 1 t Dried basil leaves 1/4 t Ground black pepper 3 c Boiling water 2 T Grated cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef and Cheese Pie Categories: Pies Main dish Servings: 6 1 1/4 lb Ground beef 1/3 T Cinnamon 1/4 ea Chopped green bell pepper 1 c 8oz tomato sauce & mushrooms 1 c 8 oz. cut green beans 1/4 t Garlic salt 1 c 8 oz. can crescent rolls 1 ea Egg,slightly beaten 2 c Shredded cheddar cheese Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef and Scallop Saute Categories: Beef Fish Easy Servings: 4 2 T Peanut oil 1 1/4 c Sliced green onion 1 t Minced garlic 1 T Water 1 lb Beef cut for stirfry 1 pn Fresh ginger 1 pn Red pepper flakes 1 pn White pepper 3/4 lb Sea scallops 1 t Salt 1 pn Red pepper flakes Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef Bourguignonne II Categories: Beef Main dish Easy Servings: 4 5 ea Medium onions sliced 1/2 lb Fresh mushrooms 2 t Shortening 2 lb Stew meat 1 t Salt 1/2 t Crushed marjoram 1/2 t Crushed thyme 1/8 t Pepper 1 1/2 T Flour 3/4 c Beef stock 1 1/2 c Red burgundy Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beef Chow Mein Categories: Oriental Main dish Servings: 4 3/4 lb Round/rump steak 1 T Soy sauce 1 t Salt 1 T Sugar 8 ea Fresh mushrooms 1/2 lb Bean sprouts 6 oz Bamboo shoots (can) 3 ea Green onions (scallions) 1 ea Egg 2 c Beef stock 2 T Cornstarch 1 t Seseme oil 2 c Dried egg noodles 1 x Deep frying oil Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Beefy Spaghetti Soup Categories: Soups Microwave Easy Servings: 4 1/2 lb Ground beef, crumbled 1 c Frozen cut green been 1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked) 1 ea Clove garlic, minced 1 t Parsley flakes 4 c Beef stock 3/4 t Salt 1 t Olive oil 1/8 t Pepper 1 ea Mushrooms, sliced 1 ea Bay leaf 1 ea Can tomato sauce 1/2 t Oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bizcochitos Categories: Mexican Cookies Servings: 48 1 c Lard or shortening 1/2 c Sugar 1 ea Egg 3 c Flour 1 1/2 t Baking powder 1/2 t Salt 1 t Anise seed 3 T Sweet wine 1 x ----------topping----------- 1/4 c Sugar 1 T Cinnamon Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BLACK BEAN CHILI Categories: Vegetarian Spicy Servings: 6 4 c Dried black beans 2 T Cumin seed 2 T Oregano, dried 1/2 c Olive oil 2 ea Onions, large, chopped 4 1/2 t Hungarian paprika 1 1/2 c Green peppers, finely diced 3 T Garlic, minced 1 x Warm flour tortillas Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blackberry Pie Categories: Pies Desserts Servings: 6 1 3/4 c Unsifted all-purpose flour 1/2 t Salt 2/3 c Vegetable shortening 1/3 c Cold water 1 c Sugar 1/4 c All-purpose flour 1 x Dash salt 4 c Washed fresh blackberries Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blueberry 'N' Spice Sauce Categories: Sauces Servings: 6 1/2 c Sugar 1 T Cornstarch 1/2 t Ground cinnamon 1/4 t Ground nutmeg 1/4 c Hot water 2 T Lemon juice 2 c Blueberries Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blueberry Cheese Pie Categories: Pies Desserts Servings: 6 1 x -----------pie s------------ 2 c Graham cracker crumbs 2 T Sugar 1/4 lb Melted butter 1 x -------------f-------------- 2 T Sugar 1 lb Cream cheese (2; 8 oz. pac 1/4 pt Sour cream 1 c Blue berry pie filling Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake for 6 minutes. Blend until smooth the cream cheese,sour cream and sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and bake @ 350 degrees for 5 minutes.Chill and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BOSTON CREAM PIE Categories: Pies Desserts Servings: 14 1 x -----------cake l----------- 1/4 c Butter, softened 1 c Sugar 3 ea Large eggs 2/3 c Milk 1 t Vanilla 1 3/4 c All-purpose flour 2 t Baking powder 1 x -------vanilla egg c-------- 2/3 c Sugar 1/3 c Cornstarch 1/4 t Salt 2 1/2 c Milk 4 ea Large egg yolks,lightly beat 1 x --------chocolate g--------- 3 ea 1 oz. chocolate squares 1 T Butter 1/3 c Confectioners' sugar 1/4 c Milk Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BOURBON CREAM SAUCE Categories: Pies Desserts Servings: 6 3/4 c Half and half cream 1/2 c Milk 1 pk 4 oz instant vanilla pudding 2 T Bourbon or rum In a mixing bowl,whip together cream,milk,pudding mix and bourbon.Refrigerate until slightly thickened.Serve on or beside slices of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of milk to ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brandy Sauce Categories: Sauces Servings: 4 1 c Water 2 T Corn starch 2 T Butter 1/2 c Sugar 1 t Nutmeg 1/4 c Brandy 1 t Real vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brisket with Prunes Categories: Beef Main dish Entertain Servings: 4 2 ea Onions, diced 2 lb Beef brisket 12 oz Beer 1 c Dried pitted prunes 1 c Dried apricots 3 T Brown sugar firmly packed 2 T Orange marmalade 1 T Brandy 1 T Grated lemon peel 1/8 c Lemon juice 3/4 t Ginger, ground 1/2 t Cinnamon 1/2 t Worchestershire sauce 1/2 t Ground black pepper Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BROCCOLI-PASTA TOSS Categories: Low-cal Pasta Vegetables Servings: 4 2 c Broccoli flowerets 4 oz Fettuccine, broken up 1 T Oil, cooking 3 T Parmesan cheese, grated 1 t Sesame seed, toasted 1/8 t Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Broken Shrimp Jambalaya Categories: Southern Cajun Main dish Servings: 6 1 1/2 lb Broken shrimp (cooked) 2 t Paprika 1 c Peanut oil 1 x Red, black, white pepper 4 ea Onions; chopped 1 x Salt 5 ea Cloves garlic 1/4 lb Smoked sausage 2 ea Bunches shallots 3 c Rice 1 ea Bell pepper, chopped 5 c Water Heat Oil, add Onions, Garlic, shallots, bell Pepper, smoked sausage, Paprika, Salt, and Peppers and saute well. Add shrimp pieces, rice and Water. Bring to bOil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BROWNIE BOTTOM BOURBON PIE Categories: Pies Desserts Servings: 6 1 x Brownie mix 5 ea Egg yolks 3/4 c Sugar 1 pk Envelope unflavored gelatin 1/4 c Cold water 1/2 c Bourbon 3 c Heavy cream Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BUBBLY BERRY LATTICE PIE Categories: Pies Desserts Servings: 6 1 qt Fresh blueberries or 2 pk (9 oz.) unsweetened frozen 1/4 c Flour, 1 ea 2 crust pie pastry, divided 1/2 c Sugar; divided 2 t Lemon juice 2 t Butter or margarine Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Burgundy Style Beef Categories: Beef Marinade Main dish Servings: 4 2 lb Round steak 1 x Salt and pepper to taste 3 ea Onions 2 ea Garlic cloves 1/8 t Thyme 1 ea Bay leaf 1 t Parsley 2 ea Strips lemon peel 1 1/4 c Burgundy 4 T Oil 3 ea Slices bacon 2 T Flour 2/3 c Beef stock 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: BUTTERSCOTCH APPLE CRUMB PIE Categories: Pies Desserts Servings: 6 1 1/2 t Lemon juice 4 c Pared,sliced tart apples 1/2 c Sugar 1/4 c All-purpose flour 1 t Cinnamon 1/8 t Salt 1 ea 9" unbaked pie shell 1 x ----------topping----------- 1 pk 6 oz. butterscotch chips 1/4 c Butter 3/4 c All-purpose flour 1/8 t Salt Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: C.V. Woods World Championship Chili Categories: Chili Main dish Servings: 12 3 lb Chicken 1 t Oregano 1 1/2 qt Water 1 T Cumin ground 1/2 lb Beef suet 1/2 t Msg 1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped 2 t Sugar 5 lb Pork chops, ctr cut, thin 1 t Cilantro 4 lb Flank steak 1 t Thyme 3 ea Onions, medium, 1/2" pieces 1 c Beer 3 ea Green peppers, 3/8" pieces 2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded 1 x Juice of lime 6 ea Green chiles, long Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cafe' Mexicano Categories: Mexican Beverages Servings: 1 1 oz Coffee liqueur 1/2 oz Brandy 1 t Chocolate syrup 1 ea Dash ground cinnamon 1 ea Hot coffee 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Calabacitas Categories: Mexican Vegetables Servings: 6 4 ea Zucchini or yellow squash, 1 ea Sliced 1 ea Large onion, chopped 3 T Oil 1/4 t Garlic salt or 2 ea Cloves garlic minced 4 oz Can chopped green chili 16 oz Can whole kernel corn 1 c Grated cheddar Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican Main dish Soups Servings: 4 2 lb Lean beef round or pork 2 T Oil 3 ea Medium potatoes, diced 1/2 c Onion, sliced 1 ea Large garlic clove, minced 2 t Salt 6 ea Green chili peppers Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Capitol Punishment (Chili) Categories: Servings: 20 4 lb Chuck, ext lean, grind 1 T Oregano 2 lb Pork, ext lean, grind 2 T Paprika 1 lb Chuck,ext lean, 1/4" cubes 2 T Msg 2 ea Onions, large, fine chopped 9 T Chili powder, light 10 ea Garlic cloves, fine chopped 4 T Cumin 1/2 c Oil or kidney suet 4 T Beef bouillon 1 t Mole, powdered * 24 oz Old milwaukee beer 1 T Sugar 2 c Water 1 t Coriander seed 8 oz Tomato sauce 1 t Louisiana red hot sauce 1 T Masa harina flour 1 x Salt to taste * Also called mole poblano In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef bouillon, Beer and 2 cups Water. Let simmer. In a separate skillet, brown meat in 1 lb . or 1 1/2 lb . batches with Wesson Oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. Oil or suet. Add to spices and meat mixture. Add Water as needed. Simmer 2 hours. Add mole, Sugar, Coriander seed, hot sauce and Tomato Sauce. Simmer 45 min. Dissolve masa harina flour in warm Water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CARAMEL PECAN PIE Categories: Pies Desserts Servings: 6 36 ea Kraft caramels 1/2 t Vanilla 1/4 c Water 3 ea Eggs,beaten 1/4 c Margarine 1 c Pecan halves 3/4 c Sugar 1 ea 9 " unbaked pastry shell 1/4 t Salt Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Carne Adovada (Marinated Pork) Categories: Mexican Main dish Servings: 6 4 lb Pork(ribs, chops or other) 2 t Salt 3 ea Garlic cloves, crushed 2 t Whole leaf oregano 1 qt Blended red chili sauce Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Celery Seed Dressing Categories: Salads Servings: 2 1/2 c Sugar 1/4 c Lemon juice 2 t Cider vinegar 1 t Dry mustard 1/2 t Salt 1/2 c Vegetable oil 1 t Celery seed or poppy seed In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chasing Chili Categories: Chili Main dish Servings: 10 1 lb Pork, ground lean 1/2 ea Arsley, chopped 2 1/2 lb Chuck, ground 1/2 ea Utter 1 1/2 lb Onions; chopped 1/3 ea Hili powder 1 lb Green peppers, chopped 2 ea Alt 5 c Tomatoes,chopped 1 1/2 ea Epper 1/2 lb Pinto beans 1 1/2 ea Umin seeds 1 1/2 T Oil 1 1/2 ea Sg 2 ea Garlic cloves 1 ea Water Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Servings: 10 1 c Unbleached flour 1/2 lb Sharp cheddar cheese, grated 1/2 c Softened butter or margarine 1 t Cayenne pepper Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHEESE PUDDING PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 1 c Flour 1/2 c Chopped nuts 1 ea Stick butter 1 x -------------f-------------- 1 c Sugar 1 ea 16 oz cool whip topping 8 oz Cream cheese 1 pk 6.75oz instant choc. pudding Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes. Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheesecake Cookies Categories: Desserts Cookies Servings: 16 5 T Butter, softened 1/3 c Brown sugar, packed 1 c Flour 1/2 c Sugar 1 pk 8 oz cream cheese, softened 1 ea Egg 2 T Milk 1 T Lemon juice 1/2 t Vanilla Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHERRY ALMOND PIE Categories: Pies Desserts Servings: 8 1/4 c Sugar 4 T Cornstarch 6 c Cherries,pitted 3 T Almond flavored liqueur 1 ea 9" pie shell 1 x ----------crumb t----------- 1 c Flour 1/2 c Sugar 1/3 c Butter 1/2 c Flaked coconut Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and stir over low heat until mixture thickens.Spoon into baked pie shell.Make topping:combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHERRY BERRY PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c All-purpose flour 1 t Salt 1/4 t Baking powder 1/3 c Shortening 1/3 c Butter flavor shortening 6 T Cold water 2 t Vinegar 1 x ----------cherry l---------- 3 c Frozen pitted tart cherries 1/2 c Juice drained from cherries 1/3 c Plus 1 tbsp. sugar,divided 1 T Plus 1 1/2 t. quick tapioca 1 T Cornstarch,divided 1/2 t Almond extract 1/2 t Vanilla extract 1 pk 8 oz. cream cheese,softened 1/2 c Confectioners sugar 1/2 t Almond extract 1/3 c Chopped almonds 1/2 t Vanilla extract 1 x --------raspberry l--------- 1 c Fresh raspberries,drained 2 T Granulated sugar 1 T Cornstarch 1 x -------------t-------------- 1 ea Egg white,lightly beaten 1 x Granulated sugar 1 x Almonds chopped,optional 1 x Flake coconut,optional ~------------------------Cream Cheese Layer------------------------------- For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cherry Waldorf Gelatin Categories: Salads Fruits Servings: 8 2 c Boiling water 6 oz Cerry flavor gelatin 1 c Cold water 1/4 c Lemon juice 1 1/2 c Chopped cored apples 1 c Celery, chopped 1 c Chopped walnuts or pecans 1 x Lettuce leaves 1 x Garnishes* * Garnishes to include Apple slices and/or celery leaves. ~--------------------------------------------------------------------- ~---- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHESS PIE Categories: Pies Desserts Servings: 6 1 ea 9" pie shell,unbaked 4 ea Eggs 1 c Sugar 1/4 c Butter, softened 1 T Vinegar 1 T Cornmeal 1 T Flour 1 t Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Enchilada Casserole Categories: Main dish Servings: 6 3 T Butter or margarine, melted 1 c Chopped onion 1/2 c Chopped green bell pepper 1 ea Clove garlic, minced 1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans 1 c 4 oz green chilies,chopped 2 t Flour 1 1/2 c Chicken broth 1 c Shredded monterey jack 12 ea 6 inch corn tortillas Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken in Silky Almond Sauce Categories: Indian Main dish Chicken Servings: 8 16 ea Pieces skinned chicken 2 T Chopped fresh ginger 2 T Vegetable oil 2 t Ground cardamom 1/2 c Vegetable oil 2 t Ground red pepper 5 ea Medium onions thin sliced 1 t Ground cumin 6 T Blanched slivered or 1/2 t Ground fennel 1 x Ground almonds 2 c Plain yogurt 3 T Ground coriander 1 c Water 1 x Course salt 1 x Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Kabobs Categories: Poultry Barbeque Servings: 6 6 ea Chicken breast halves 1 t Paprika 1 c Dry white wine 2 T Vegetable oil 1 t Rosemary, crushed 2 ea Garlic cloves 2 1/2 c Chicken broth 1 c Rice, raw 2 ea Yellow squash, medium 1 ea Zucchini squash 2 T Green onions, chopped ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Kiev Categories: Poultry Main dish Servings: 4 4 x Chicken breasts 2 x Eggs, beaten 2 T Water 2 T Parsley, snipped 1/2 c Flour 2 T Chopped green onions 1/2 c Bread crumbs 1/4 lb Butter emove bones and skin from chicken breasts and pound out to 1/8 inch hick. Cut Butter into quarters and lay one in center of ea ch chicken iece. Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour, then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and refrigerate for at least 1 hour or overnight. eep fry until brown, then bake at 375 degrees for 5 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Parmesan Categories: Low-cal Poultry Main dish Servings: 6 1/3 c Parmesan cheese, grated 1/4 t Italian seasoning, crushed 3 x Chicken breast 1/4 c Green onion; sliced 1 T Margarine 1 T Flour, all-purpose 1/2 c Milk, skim 5 oz Spinach, frozen ** 1 T Pimiento, chopped * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~--------------------------------------------------------------------- ~---- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Salad Supreme Categories: Salads Poultry Servings: 4 1 c Mayo. or salad dressing 1/4 c Lime juice 1 t Salt 1/4 t Ground nutmeg 4 c Cubed chicken or turkey 11 oz Mandarin oranges seg, 1 cn 1 c Seedless green grape halves 3/4 c Celery, chopped 1/2 c Slivered almonds, toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken Saute with Oranges and Avocados Categories: Main dish Chicken Entertain Servings: 6 6 ea Chicken breasts halves 2 T Minced parsley 1 x Boned and skinned 1 t Finely grated orange peel 1 x All purpose flour 1 pn Rosemary 3 T Butter 3 T Raspberry vinegar 2 T Safflower oil 2 ea Oranges peeled 3/4 c Orange juice 1 x Sectioned & seeded 1/3 c Dry white wine 2 ea Avocados, peeled 1/3 c Sliced mushrooms 1 x Pitted & sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chicken with Wine and Herbs Categories: Poultry Main dish Servings: 4 1 x Frying chicken 1/2 t Oregano 1/2 t Basil 1 c Dry white wine 1/2 t Garlic salt 1/2 t Salt 1/4 t Pepper Wash chicken and cut up. In small amount of Oil, brown chicken pieces on all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer for 30 to 40 minutes or until chicken is tender. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chiles Rellenos Casserole Categories: Vegetarian Mexican Main dish Servings: 10 2 c Whole green chili peppers* 3 c Sharp cheddar cheese** 4 ea Green onions, sliced 3 c Shredded mozzarella cheese 6 ea Eggs 4 c Milk 3/4 c All-purpose flour 1/4 t Salt 2 c Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chili Bean Soup Categories: Mexican Main dish Soups Servings: 5 1 lb Pinto beans 8 c Boiling water 1 t Garlic salt 1 t Onion salt 1/4 t Thyme 1/4 t Marjoram 10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn 1 pk Chili seasoning mix 1 c Hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHILI POBLANO PIE Categories: Mexican Main dish Spicy Servings: 6 12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or 1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop 1 ea Garlic clove,large, halved 6 ea Eggs 3/4 t Salt 1 x Crema fresca:;----------- 1 1/2 c Whipping cream 3 T Sour cream Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHILI WITH LAMB AND BLACK BEANS Categories: Spicy Main dish Servings: 8 1 3/4 c Black beans, sorted rinsed 2 T Ginger, fresh minced 2 qt Water, or more as needed 2 T Thyme, fresh minced or 2 lb Lamb bones 2 t Thyme, dried crumbled 4 ea Thyme sprigs 1 T Jalapeno, seeded, deveined 4 ea Parsley sprigs 1 1/4 t Marjoram, dried, crumbled 1 ea Bay leaf 3/4 t White pepper, fresh ground 3 ea Garlic clove, crushed 3/4 t Black pepper, fresh ground 6 T Olive oil 3/4 t Pepper, cayenne 2 ea Onions, lg yel, chopped 3/4 t Allspice 1 1/2 lb Lamb shoulder, ground 2 lb Italian tomatoes, chopped 2 T Chili powder 1 1/4 c Wine, light zinfandel 1 x Salt as needed FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chinese Barbaque Pork (Char Siew) Categories: Oriental Main dish Servings: 4 1 x -----------sauce------------ 1 T Hoisin sauce 2 T Soy sauce 1 t Seseme oil 1 ea Fresh garlic finely chopped 4 T Sugar 1/2 t Salt & pepper 1 x ---lb pork roast boneless--- Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chinese Coleslaw Categories: Low-cal Salads Servings: 8 4 c Chinese cabbage, shredded 8 1/4 oz Pineapple, crushed, drained 8 oz Water chestnuts, sliced ** 1 c Parsley, fresh, snipped 1/4 c Green onions, sliced 1/4 c Mayonnaise, reduced calor. 1 T Mustard, prepared 1 t Ginger, grated * packed in its own juice ** drained ~--------------------------------------------------------------------- ~---- PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chinese Pot Roast Categories: Pot roast Beef Chinese Servings: 6 3 lb Chuck roast, 1 1/2 in thick 1 T Vegetable oil 1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine 1/2 lb Fresh mushrooms, sliced 1 T Cornstarch eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHOCOLATE CHEESE PIE Categories: Pies Desserts Servings: 6 1 pk 8 oz. cream cheese,softened 1 pk 3 oz. cream cheese,softened 3/4 c Sugar 1/4 c Hershey's cocoa 2 ea Eggs 1 t Vanilla extract 1/2 c Chilled whipping cream 1 ea 8" packaged crumb crust 1 c Cherry pie filling Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature.Cover and chill several hours or overnight.Garnish with cherry pie filling.Serve 6 to 8. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Creme de Mints Categories: Candies Chocolate Mint Servings: 12 2 c Milk chocolate chips;nestles 1/4 c Sour cream 2 1/2 T Mint flavored liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHOCOLATE CRUMB PIE SHELL Categories: Pies Desserts Servings: 6 1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened 1 T Granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Cookies Categories: Cookies Chocolate Mint Servings: 12 1 1/2 c Mint chocolate chips; * 1 c Flour; unbleached 3/4 t Baking powder 1/4 t Baking soda 1/4 t Salt 1/4 c Butter, softened 6 T Sugar 1/2 t Vanilla extract 1 ea Egg; large 1 x -----------glaze------------ 1 c Mint chocolate chips; * 1/4 c Vegetable shortening 3 T Corn syrup 2 1/4 t Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Layer Cake Categories: Chocolate Mint Cakes Servings: 8 1 c Mint-chocolate chips;nestles 1 1/4 c ;water, divided 2 1/4 c Flour; unbleached 1 t Salt 1 t Baking soda 1/2 t Baking powder 1 1/2 c Brown sugar; firmly packed 1/2 c Butter, softened 3 ea Eggs; large 1 x --chocolate mint frosting--- 1/2 c Mint-chocolate chips;nestles 1/4 c Butter 1 t Vanilla extract 1/4 t Salt 3 c Confectioners' sugar 6 T Milk 1 x ---------garnishes---------- 1 x Chocolate leaves 1 x Chocolate curls 1 x Chocolate gratings CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Meltaways Categories: Cookies Chocolate Mint Servings: 12 1 1/2 c Mint-chocolate chips; * 3/4 c Butter, softened 1/2 c Confectioners' sugar; sifted 1 ea Egg yolk; large 1 1/4 c Flour; unbleached 1 x -----------glaze------------ 1/2 c Mint chocolate chips; * 1 1/2 T Vegetable shortening 2 T Almonds; toasted, chopped * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Pinwheels Categories: Chocolate Mint Cookies Servings: 10 1 1/2 c Chocolate mint chips; * 3/4 c Butter, softened 1/3 c Sugar 1 ea Egg; large 1 t Vanilla extract 1/2 t Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Mint Sugar Cookie Drops Categories: Mint Chocolate Cookies Servings: 12 2 1/2 c Flour; unbleached 1 1/2 t Baking powder 3/4 t Salt 1 1/4 c Sugar; divided 3/4 c Vegetable oil 2 ea Eggs; large 1 t Vanilla extract 1 1/2 c Mint-chocolate chips; * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHOCOLATE PECAN PIE Categories: Pies Desserts Servings: 6 4 ea Semisweet chocolate squares Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each) semisweet chocolate with margarine.Blend into recipe before baking. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CHOCOLATE PIE Categories: Pies Desserts Servings: 12 2 T Flour, (heaping) 1/4 c Cocoa 1 c Sugar 2 ea Egg yolks 1 c Large can evaporated milk 1 c Milk, 1 cup (mixed) 1/2 ea Stick margarine or butter 1 t Vanilla Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chow-Down Chowder Categories: Low-cal Soups Vegetables Servings: 6 14 1/2 oz Chicken broth, can 1 c Broccoli, frozen, cut 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1 T Margarine 2 T Flour, all-purpose 13 1/2 oz Evaporated skim milk, can 8 oz Corn, whole kernal, drained 1 T Pimiento, chopped 1/4 t Salt 1/8 t Pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cilantro-Miso Sauce Categories: Sauces Spreads Servings: 12 1/2 c Cilantro leaves 1 x Lime--juice of 3 T Miso, light colored 1 T Oil, olive 1/4 t Pepper black 1 T Mirin Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CLASSIC SOUR CREAM RAISIN PIE Categories: Pies Desserts Servings: 6 1 ea 8" unbaked pie shell 2 ea Large eggs 1 c Dairy sour cream 3/4 c Sugar 1 t Vanilla 1/4 t Salt 1/4 t Nutmeg 1 c Raisins 1/2 c Sour cream for topping (opt) 1 x -----------pie s------------ 1 c All-purpose flour 1/2 t Salt 1/3 c Shortening 3 T Cold milk Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If desired,top servings with sour cream. Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Classy Mustard-Garlic Mayonnaise Dip Categories: Appetizers Dips Servings: 4 1 t Dijon mustard 1/2 t Garlic powder 1 c Mayonnaise 1 t Capers 1 t Fresh tarragon; chopped, or 1 t Dried tarragon; crushed 1 t Fresh parsley; chopped, or 1 t Dried parsley; crushed Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cocktail Okra Categories: Okra Pickles Vegetables Servings: 5 2 lb Fresh tender okra pods 5 ea Hot red/green peppers 5 ea Cloves garlic, peeled 1 qt Distilled vinegar 1/2 c Water 6 T Pickling salt 1 T Celery seed 1 T Mustard seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Coconut Cream Dressing Categories: Salads Servings: 8 1/2 c Sour cream 3 T Flaked coconut 1 T Honey 1 T Lime juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: COCONUT CREAM PIE Categories: Pies Desserts Servings: 6 1/2 c Sugar 5 T All-purpose flour 1/8 t Salt 1/4 c Cold milk 1 1/2 c Scalded milk 3 ea Egg yolks 1 t Vanilla extract 1 c Shredded coconut 1 ea 9" baked pie shell Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Corn Flower Soup Categories: Oriental Soups Servings: 4 1 ea Pork chop, chopped fine 1 ea Small can white cream corn 1 c Water 1 ea Egg, beaten 1 g Salt and pepper to taste Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: COTTAGE CHEESE PIE Categories: Pies Desserts Servings: 6 1 1/2 c Creamed cottage cheese 4 T Melted butter 1/2 c Sugar 1/4 t Salt 1 T Flour 1 ea Lemon rind (grated) 2 ea Eggs 1/2 c Raisins 1/2 c Chopped nuts 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Country Club Sour Cream And Dill Dip Categories: Appetizers Dips Vegetables Servings: 6 3 t Fresh dill; chopped, or 1 t Dried dill; crushed 1 t Lemon juice 1 c Sour cream 1 t Salt 1/2 t White pepper 2 t White onion; grated 1 c Mayonnaise Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: COUNTY FAIR BANANA CREAM PIE Categories: Pies Desserts Servings: 12 1 x -----------nut c------------ 2 c Pecans 1 c Butter, softened 3 c Flour 1 ea Egg,beaten 1/2 c Sugar 1 x --------chocolate l--------- 1 c Chocolate chips 1 ea Stick unsalted butter 1 T Light corn syrup 1 t Vanilla 1 x ----------banana c---------- 1 c Milk 4 ea Egg yolks 1 c Sugar 5 T Flour 3 T Unsalted butter 1 T Rum or 1 tsp. vanilla 2 ea Bananas 1 x Juice of 1/2 lemon 2 c Heavy cream 1 x Chopped pecans,optional For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum.Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crab Dip Categories: Appetizers Shellfish Servings: 8 1 lb Crabmeat 1/2 c Mayonnaise or salad dressing 1 x Garlic salt, to taste 2 T Onion, grated 2 t Prepared mustard 2 t Powdered sugar 2/3 c White wine Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crab Newberg Categories: Main dish Microwave Shellfish Servings: 4 2 T Butter 2 T Flour 1/2 t Salt 1/4 t Paprika 1 ds Cayenne pepper 1 c Half and half 1/2 c Milk 1/4 c Sherry 2 ea Egg yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crab Stuffed Mushrooms Categories: Appetizers Shellfish Servings: 10 20 ea Large mushrooms 1 x Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 ea Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 t Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CRANBERRY MINCE PIE Categories: Pies Desserts Servings: 6 2/3 c Sugar 2 T Cornstarch 2/3 c Water 1 1/2 c Fresh cranberries,rinsed 1 x Pastry for 2 crust pie 1 ea Jar ready for use mincemeat 1 ea Egg yolk mixed w/ 2 t. water In saucepan,combine sugar and cornstarch;add water.Over high heat,cook and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for pie,cake or fruit.Makes about 3 1/2 cups. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CRANBERRY PEAR PIE Categories: Pies Desserts Servings: 8 1 x -------------p-------------- 2 1/4 c All purpose flour 1 T Sugar 1 t Salt 10 T Butter, cold 3 T Shortening 7 T Ice water 1 x -------------f-------------- 2/3 c Sugar 1 x Water 3 lb Pears,diced 1 1/2 c Cranberries 1/2 t Grated lemon peel 1/4 t Salt 3 T Cornstarch 1 T Butter 1/2 t Vanilla extract Pastry: Filling: ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crayfish Etouffee Categories: Main dish Fish Cajun Servings: 12 3/4 lb Butter 6 c Chopped onion 2 c Chopped green pepper 5 ea Cloves of garlic 4 t Salt 1 t Black pepper 1 t Cayenne pepper 1 t Sugar 1/4 c Tomato paste 3 T Cornstarch 1 1/2 c Water 1 1/2 c White wine 4 lb Crayfish tail meat 1 ea Scallion, chopped 1 t Kitchen bouquet In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cream of Broccoli Soup Categories: Soups Vegetables Servings: 10 1 ea Bunch of broccoli 1/4 c Butter 2 ea Onions 2 c Celery, chopped 1 ea Garlic clove 1/2 c Flour 4 c Milk 4 c Chicken broth 1/2 t Marjoram 1/2 t Thyme 1 x Salt and pepper 1 x Almond slivers 1 x Chopped tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CREAM RAISIN PIE Categories: Pies Desserts Servings: 6 1 c Sour cream 1 c Sugar 1 c Raisins 1 ea Egg 1 ea 8" unbaked pie shell Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @ 275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creamy Corn Sauce Categories: Sauces Servings: 8 2 ea Shallots, chopped 1 T Clarified butter 1 c Whole kernel corn, drained 1/2 c Dry white wine 1/4 c Poblano chili, chopped fine 1 c Heavy cream 1 x Salt to taste 1 x White pepper to taste aute the shallots in a 10 inch frying pan in the clarified Butter. hen tender, add corn and Chilies. Cook a minute or two then add the ine. BOil to reduce by one-third. Stir in the Cream and bring to a Oil again. Season to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back into remainder. Serve warm with seafood akes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Creamy Miso Dressing Categories: Sauces Spreads Servings: 12 1/4 c Mayonnaise 2 T Miso, light colored 1 T Lemon juice 1 T Onion minced Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CREOLE DAUBE GLACE' Categories: Creol Beef Maindish Servings: 8 20 ea Small green stuffed olives 5 ea Green onions, minced 1/2 T Tabasco 2 T Minced parsley 1 c Finely shredded roast-beef 3 ea Cloves garlic, minced 2 c Beef broth (13 1/2 oz ) 1 T Worchestershire sauce 2 pk Unflavored gelatin 1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just untill mixuture is conssitency of unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill until firm; ummold to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CREOLE GARLIC SOUP Categories: Creol Soup Servings: 4 4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft 2 c Beef broth (10 1/2 oz) 2 T Parmesan cheese, grated 2 c Water 1 c Dry sherry 4 ea French bread slices 1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15 minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water adn sherry to broth and heat to serving temperature. 3. Toast bread on one side under btOiler; remove and spead untoasted side with Butter 4. Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil toast until brown and bubbly, about 30 seconds. 6. place a piece of toast in ea ch of the four soup bowls; ladle hot soup over and serve ***NOTE this soup shows the spanish influence on Creole cooking.***** ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crisp Bread And Butter Pickles Categories: Pickles Cucumbers Vegetables Servings: 8 4 qt Thinly sliced cucumbers 8 ea Med. white onions * 1/2 c Pickling salt 5 c Sugar 1 1/2 t Tumeric 1 t Celery seed 2 T Mustard seed 5 c Cider vinegar * Onions should be peeled and thinly sliced. ~--------------------------------------------------------------------- ~--- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crisp Pickled Watermelon Rind Categories: Pickles Fruits Servings: 8 1 x See recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CRUMB CRUST Categories: Pies Desserts Servings: 6 1 c Flour 6 t Butter or margarine 1 x Inch of salt 1 t Cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CRUMB PIE SHELL Categories: Pies Desserts Servings: 6 1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened 1 T Granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cucumber Salad Categories: Salads Servings: 6 1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Curried Lamb Categories: Indian Ethnic Main dish Servings: 6 1/3 c Dried onion 1/4 c Warm water 3 T Vegetable oil 2 T Ground coriander 1 1/2 t Ground cumin 1 T Ground cardamom 1 t Ground ginger 1 t Tumeric 1/2 t Garlic powder 1/4 t Pepper 1/8 t Ground red pepper 2 lb 1" cubes lamb stew meat 2 c Beef stock 1 x Salt 1/4 c Plain yogurt 1 t Fresh lemon juice 1 x Freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Curried Mayonnaise Categories: Sauces Spreads Servings: 12 1 c Mayonnaise 1 T Curry paste, red 2 t Lime juice 1/4 t Saffron threads 1/4 t Water Mix saffron threads and water into a paste. Combine all ingredients and process until smooth. Makes about 1 cup. Will keep short periods if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Curry Pickles Categories: Pickles Cucumbers Vegetables Servings: 3 24 ea Med cucumbers, sliced thin 1/2 c Pickling salt 2 qt Water 1 t Curry powder 2 1/2 c Vinegar 1/4 c Prepared mustard 1 T Celery seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Curry-Lime Dip Categories: Appetizers Dips Servings: 4 4 t Lime juice 2 t Dijon mustard 1 t Garlic; minced 1 c Mayonnaise 1 x Cayenne pepper; to taste 1 t Curry powder Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: CUSTARD PIE Categories: Pies Desserts Servings: 6 2 ea Eggs,slightly beaten 2 T Milk 2 c Sugar 1/2 c Flour 1 t Vanilla 4 c Rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: DELICIOUS KEY LIME PIE Categories: Pies Desserts Servings: 6 1 T Plain gelatin 1 c Sugar 1/4 t Salt 4 ea Eggs,separated 1/2 c Key lime,strained 1/4 c Water 1 t Grated lime peel 1 c Heavy cream,whipped 1 ea Baked graham cracker crust Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Della Robbia Ice Ring Categories: Beverages Fruits Servings: 8 2 1/2 c Ginger ale 1/2 c Lemon juice 1 x Fruits * * Fruits should include the following: Canned apricot halves, drained, ~--------------------------------------------------------------------- ~---- In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Devil's Steak Categories: Steak Meats Main dish Servings: 8 3 lb Round steak, 1/2 " thick 2 T Dry mustard 1/2 t Salt or to taste 1/4 t Pepper 2 T Cooking oil or as needed 10 oz Mushroom, stems & pieces, 1 1 T Worcestershire sauce 1/2 c Dry red wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dieter's Taco Salad Categories: Low-cal Salads Mexican Servings: 4 1 lb Ground beef, lean 1 x Onion, medium 1 x Green pepper, large chopped 8 oz Tomatoe sauce, no-salt 1 T Vinegar 1 t Mustard, dry 1/2 t Pepper, red, crushed 1/2 t Basil, dried, crushed 1/4 t Garlic powder 1 T Water 4 x Tortillas, 8-inch 4 c Lettuce, shredded 12 x Tomatoes; cherry, halved 1 x Carrot; medium, shredded 1/4 c Parmesan cheese, grated NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dilled Green Tomatoes Or Cherry Tomatoes Categories: Tomatoes Vegetables Servings: 1 1 ea See recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dillybeans Categories: Beans,fresh Pickles Vegetables Servings: 10 2 lb Tender green beans * 2 c Water 2 c White distilled vinegar 1 1/2 t Pickling salt/to taste 1/3 c Sugar 2 ea Bay leaves 2 ea Small onions ** 8 ea Red hot peppers 8 ea Cloves garlic, peeled 8 ea Sprigs fresh dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. ~--------------------------------------------------------------------- ~--- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ----- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dirty Rice Categories: Cajun Rice Servings: 1 1 x - seasoning mix;----------- 2 t Cayenne, ground 1 t Mustard, dry 1 1/2 t Salt 1 t Cumin ground 1 1/2 t Black pepper 1/2 t Thyme leaves, dried 1 1/4 t Paprika 1/2 t Oregano leaves, dried 1 x ---- the rice;------------- 2 T Chicken fat or vegetable oil 1/2 c Green pepper finely chopped 1/2 lb Chicken gizzards, ground 2 t Garlic, minced 1/4 lb Pork, ground 2 T Butter unsalted 2 ea Bay leaves 2 c Chicken stock 1/2 c Onion, finely chopped 1/3 lb Chicken livers, ground 1/2 c Celery, finely chopped 3/4 c Rice uncooked (converted) Since you like cajun food, here is a recipe that is basic with a cajun meal. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the Chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.) Remove bay leaves and serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Drunken Tuna Dip Categories: Appetizers Cheese Dips Servings: 6 1 1/2 t Brandy 1 c Cream cheese, softened 1/4 c Sour cream 1/4 c Mayonnaise 3/4 c Fresh tuna; flaked, or 6 1/2 oz Tuna, drained & flaked 2 t Green onion; minced 1 t Lemon juice 1/8 t Hot sauce 1/8 t Salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: DUTCH APPLE PIE Categories: Pies Desserts Servings: 8 1 ea Graham cracker pie crust 1 ea Large egg yolk,slightly beat 1/4 t Salt 1/2 t Ground cinnamon 1/4 t Ground nutmeg 3/4 c All-purpose flour 5 1/2 c Peeled,sliced cooking apples 1 T Lemon juice 1/2 c Sugar 1/4 c Light brown sugar,packed 1/4 c Sugar 1/4 c Light brown sugar,packed 1/3 c Butter, room temperature 3 T All-purpose flour Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: DYNAMITE CHILI WITH BEANS Categories: Chili Spicy Servings: 4 2 c Water 16 oz Tomatoes, whole drained 1/2 c Pinto beans, soaked 2 T Chili powder 1 T Oil or bacon drippings 1 x Green chile, jalapeno or 1 x Onion, sliced 1/2 x Green pepper,seeded chopped 1 t Oregano, dried, crumbled 1 x Garlic clove, minced 2 t Cumin 2/3 lb Boneless pork, 1/2" cubes 2 T Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes 1/3 c Dry red wine * Mixed with Water to form a paste (optional) Combine Water and Beans in medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel, 1981 World Champion Chili ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Easy Dill Pickles Categories: Pickles Cucumbers Vegetables Servings: 12 4 ea Dzn. pickling cucumbers * 1 ea Bunch dill 1 qt Cider vinegar 8 c Water 1 c Pickling salt 1 x Cloves gralic, peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~--------------------------------------------------------------------- ~--- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: EASY KARO PECAN PIE Categories: Pies Desserts Servings: 8 3 ea Eggs,slightly beaten 1 c Karo corn syrup 1 c Sugar 2 T Margarine, melted 1 t Vanilla 1 1/2 c Pecan halves 1 ea 9" unbaked pie shell In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: EASY MILKY WAY PIE Categories: Pies Desserts Servings: 6 1 c 21 oz. cherry pie filling 4 t Lemon juice 4 ea 1 1/2 oz. milky way bars 1/3 c Chopped nuts 1 ea 9" pie crust,chilled Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Easy Shrimp Etouffee Categories: Shrimp Main dish Servings: 4 1 1/2 x Sticks margarine 3 ea Medium onions, chopped 1 ea Bell pepper, chopped 4 ea Ribs celery, chopped 1 c Ro-tel tomatoes 1 x Juice of 1/2 lemon 1 t Worcestershire sauce 1/4 c Parsley, chopped 2 x Garlic cloves, minced 2 lb Shrimp, peeled 1 c Cream of mushroom soup 1/4 c Green onion tops, chopped aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Egg Fu Yung Categories: Oriental Servings: 6 1 c Barbecued meat your choice * 1 c Fresh bean sprouts 1/2 c Celery, thinly sliced 1/4 c Onions, thinly sliced 1/4 c Green onions chopped fine 1/4 c Mushrooms sliced into strips 6 ea Eggs 1 ea Salt & pepper to taste 1 x ---------------------------- 2 c Chicken or beef soup stock 1 g Msg accent (optional) 1 1/2 t Corn starch 1 ea Salt to taste Combine all ingredients except eggs and mix thouroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in small saucepan. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly. Pour over patties and serve hot. * Use leftover barbecued pork, chicken, beef or ham. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Egg Rolls Categories: Oriental Appetizers Servings: 4 1 lb Package egg roll skins 1 x Egg beaten 1 x Enough oil to deepfry 1 c Diced roast pork 1/2 c Cooked and diced shrimp 1/4 c Water chestnuts 1/4 c Shreded bamboo shoots canned 2 c Chopped bean sprouts fresh 2 ea Green onion; finely chopped 4 ea Fresh mushroom chopped 1/2 t Sugar 2 T Soy sauce 1 T Seseme oil 1 x Salt and pepper to taste Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Elegant Southern Seafood Cake Categories: Shrimp Fish Servings: 8 1 pk Cornbread mix, prepared 1 ea Red onion, small 1 ea Red bell pepper, small 1 ea Green bell pepper, small 2 ea Garlic cloves 2 T Olive oil 1 lb Lump crabmeat 1/2 lb Shrimp 1/2 lb Flounder fillets 1/4 lb Scallops 1/2 c Mayonnaise 2 T Lime juice 1/8 t Cayenne 1 x Salt to taste 1 x White pepper to taste 6 T Clarified butter ell in advance, prepare cornbread according to package directions. ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Empanadas De Fruta Categories: Mexican Cookies Servings: 8 1 x -----------dough------------ 6 c Flour 1 t Salt 1 T Sugar 3/4 c Shortening 1 1/2 c Water 1 x -------fruit filling-------- 20 oz Mixed dried fruit 1/2 lb Raisins 3/4 c Sugar 1/2 t Cloves 1 t Cinnamon 1/2 t Nutmeg 1 c Pinon nuts(other nuts okay) Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling.) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Enchiladas (Red Chili) Categories: Mexican Main dish Servings: 6 18 ea Corn tortillas 1 qt Red chili sauce 1 lb Grated cheddar 1 ea Large onion chopped 6 x Fried eggs (optional) Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Enchiladas Verdes (Green Enchiladas) Categories: Mexican Main dish Servings: 4 12 ea Corn tortillas 4 T Oil or lard 1 ea Clove garlic 1 T Flour 4 c Green chili sauce 1 ea Salt to taste 2 c Grated cheddar or jack chees 1/4 c Minced onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Far East Peanut Dipping Sauce Categories: Appetizers Dips Vegetables Servings: 2 1 t Soy sauce 4 t Water 2 t Rice wine vinegar 1 c Peanut butter; chunky 1 t Sesame oil 1 t Chili paste with garlic 1/8 t Cayenne pepper 1/4 c Mayonnaise Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FASHIONED SWEET POTATO PIE Categories: Pies Desserts Servings: 6 1/2 c Butter, softened 1/2 c Packed brown sugar 1 c Mashed,cooked sweet potatoes 3 ea Eggs,lightly beaten 1/3 c Corn syrup 1/3 c Milk 1/2 t Salt 1 t Vanilla extract 1 ea Unbaked pie shell Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Favorite Chili Sauce Categories: Tomatoes Peppers Pickles Servings: 6 25 ea Large ripe tomatoes 3 ea Sweet red peppers 1 ea Small bunch celery chopped 6 ea Large onions, chopped 3 ea Cloves garlic, minced 2 T Whole allspice, tied in bag 2 c Cider vinegar 1 1/2 c Light brown sugar 2 T Pickling salt 1 t Pepper 1 t Dry mustard * Peppers should be seeded and chopped. ~--------------------------------------------------------------------- ~--- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Favorite Mustard Pickles Categories: Pickles Cucumbers Vegetables Servings: 6 12 ea Med. sized cucumbers 6 ea Med. sized onions 6 ea Red peppers, seeded 2 qt Gherkins (small cucumbers) 2 qt Pearl onions, peeled * 2 ea Large heads cauliflower ** 1 1/2 c Pickling salt 8 c Sugar 8 c Cider vinegar 1 1/2 c Unbleached flour 1/2 c Dry mustard 3 T Tumeric 2 T Celery salt * Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets. ~--------------------------------------------------------------------- ~--- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fennel Seed-Onion Dip Categories: Appetizers Cheese Dips Servings: 4 1/2 t Fennel seeds 1 c Cream cheese, softened 1 c Sour cream 1/4 c White onion; minced 1/2 t Salt 1/4 t Black pepper 1 t Paprika Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fettuccine Alfredo Categories: Pasta Ethnic Italian Servings: 2 4 T Butter 1/2 c Heavy cream 6 T Parmesan cheese 1 x Salt and pepper to taste 8 oz Fettuccine Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fettuccine with Peas and Ham Categories: Pasta Main dish Ham Servings: 4 5 T Unsalted butter 1 c Parmesan cheese 6 ea Green onions 1 lb Fettuccine cooked 8 oz Mushrooms sliced 1 x Salt and pepper 1 1/4 c Whipping cream 1 ea 10 oz pk frozen tiny peas 4 oz Boiled ham chopped Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Finnish Summer Soup Categories: Vegetarian Soups Vegetables Servings: 5 2 c Water 6 x Small thin skinned potatoes* 1 t Salt 1/8 t White pepper 2 T Butter or margarine 6 x Small boiling onions ** 12 x Young fresh baby carrots *** 1/2 lb Young fresh green beens **** 2 c Fresh sshelled tiny peas 2 c Half and half (light cream) 3 T All purpose flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Flavored Salt Categories: Preserving Spices Meats Servings: 10 5 lb Sea salt 2 t Whole peppercorns 4 1/2 T Brown sugar; firmly packed 1 1/2 t Juniper berries; dried 1 ea Bay leaf; dried, crumbled 6 ea Thyme; sprigs of, leavesonly 8 ea Cloves; whole NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or pound in a mortar and use as Salt in brines or for dry Salting. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Flemish Beef Stew Categories: Beef Main dish Entertain Servings: 4 2 oz Chopped salt pork 1 ea Bay leaf 1 lb Beef chuck in chunks 1 t Thyme 3 ea Onions thinly sliced into 3 T Dijon mustard 1 t Flour 1 ea French bread (stale) 1 1/2 T Vinegar 2 c Stout or porter 1 ea Parsley spring 1 T Packed brown sugar Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FLORIDA KEY LIME PIE Categories: Pies Desserts Servings: 8 1 x -------------c-------------- 1 1/4 c Graham cracker crumbs 2 T Sugar 1/3 c Butter, melted 1 x -------------f-------------- 5 ea Large egg yolks 1/2 c Freshly squeezed lime juice 1/3 c Sugar 1/8 t Salt 2 T Coarsely grated lime peel 2 1/2 c Heavy cream 1 ea Small lime,sliced,optional Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FLUFFY STRAWBERRY PIE Categories: Pies Desserts Servings: 6 1 pk 4 serving strawberry gelatin 3/4 c Cold milk 3/4 c Boiling water 3 1/2 c Cool whip whipped topping 1/2 c Ice cubes 1 pt Strawberries,hulled & sliced 1 pk Vanilla instant pudding 1 ea Baked 9" pie shell,cooled Completely dissolve gelatin in boiling water.Add ice cubes and stir until melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in 2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1 hour or chill in refrigerator 3 hours before serving.Garnish with remaining whipped topping and additional strawberries,if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FOUR-LAYER LEMON PIE Categories: Pies Desserts Servings: 8 1 x ----------first l----------- 1 1/2 c Flour 1/2 c Vegetable oil 2 T Sugar, (heaping) 5 T Milk 1 x ----------second l---------- 8 oz Cream cheese, softened 4 oz Whipped topping 1 c Powdered sugar 1 x ----------third l----------- 6 oz Instant lemon pudding mix 3 c Milk 1 x ----------fourth l---------- 4 oz Whipped topping First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell.Chill. Third Layer: Mix until thickened and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until serving time ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurter Categories: German Soups Servings: 4 1 lb Navy beans; dried 8 c Water 3 c Beef broth 1 ea Carrot; chopped 1 ea Celery, chopped 4 ea Bacon; strips, cubed 2 ea Onions; small, chopped 1 t Salt 1/4 t Pepper; white 6 ea Frankfurters, sliced * 2 T Parsley; chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Franks Place (crawfish 'Etouff'ee) Categories: Creol Crawfish Servings: 4 1/4 c Butter or margarine 1 c Tomatoes, chopped 3 T Flour, all-purpose 2 c Crayfish meat 1 1/2 c Onions, minced 1/4 c Parsley, chopped 1/2 c Green onion 1 t Salt 1/2 c Celery, chopped 1/2 t Black pepper 2 ea Garlic cloves, minced 1/2 t Pepper, cayenne 1 t Tomato paste 2 c Rice, hot cooked 2 c Fish stock (from heads and 1 x Tails of fish or crawfish) 1. Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6. Serve over hot rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FRED DREXEL'S 1981 WINNING RECIPE CHILI Categories: Chili Spicy Servings: 4 2 1/2 lb Beef brisket, 1" cubes 1 x Beef bouillon cube 1 lb Lean pork, ground 12 oz Budweiser beer 1 x Large onion, chopped fine 1 1/4 c Water 2 T Wesson oil 6 T Chili powder 3 x Garlic cloves, minced 2 1/2 T Ground cumin 2 T Diced green chilies 1/8 t Dry mustard 8 oz Tomato sauce 1/8 t Brown sugar 1 x Salt and pepper to taste 1 x Oregano, pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. Manhattan Chili Co., NYC ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fried Apples Categories: Fruits Main dish Servings: 6 6 ea Lg unpared, cored, red apple 3 T Butter 1/2 c Cooking wine 1/2 c Water 1 c Sugar 1 T Lemon juice 1 ea 6" cinnamon stick Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fried Rice (Chow Fun) Categories: Oriental Main dish Servings: 4 3 c Cooked rice 3 ea Bacon strips 3 ea Slightly beaten eggs 1 1/4 c Meat, finely diced 2 ea Green onion; finely chopped 1/2 lb Fresh bean sprouts (optional 6 ea Mushrooms, sliced 1 x Salt to taste as needed 1 x Dash black pepper 2 T Soy sauce Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fried Shrimp Balls Categories: Oriental Appetizers Fish Servings: 4 1 lb Fresh shrimp 4 ea Water chestnuts chopped fine 1/2 c Bamboo shoots chopped fine 1/4 t Fresh chopped ginger 1 t Salt 1 T White wine 2 t Corn starch 1 ea Egg white 1 x Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fried Tortilla Chips Categories: Appetizers Mexican Vegetarian Servings: 4 8 ea Corn tortillas 1 x Salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frittata Ranchera Categories: Main dish Servings: 5 3 T Butter or margarine, melted 1/2 c Chopped onion 1/2 c Chopped green bell pepper 3/4 c Cubed cooked ham 2 c 15 oz ranch style beans 8 ea Eggs 2 T Water Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Serves 4-6 ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FROSTY PUMPKIN ICE CREAM PIE Categories: Pies Desserts Servings: 10 1 qt Vanilla ice cream 1 c Canned pumpkin 1/4 c Granulated sugar 1 t Pumpkin pie spice 1 ea 9" baked graham crust 1 c Heavy cream,stiffly beaten 1 x Walnut chocolate candies,opt In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin pie spice;stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To serve:Swirl whipped cream decoratively around edge of pie;top with walnut shaped chocolate candies,if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FROSTY RICOTTA CHEESE PIE Categories: Pies Desserts Servings: 6 1 c 6oz orange juice concentrate 1 pt Vanilla ice cream,softened 1 c Ricotta cheese 2/3 c Raspberry jam 3 c Non dairy whipped topping 2 ea Graham cracker pie crust 1/8 t Orange food coloring (opt.) In a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust.Spoon Ricotta mixture into crusts; do not over fill.Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room temperature before serving.Garnish with peach slices,raspberries and mint sprigs,if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FROZEN CITRUS PIE Categories: Pies Desserts Servings: 6 1 c 6 oz. lemonade concentrate 1 pt Vanilla ice cream,softened 3 1/2 c Thawed whipped topping 1 ea Ready graham cracker crust 1 x Yellow food coloring,opt. Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in ice cream and blend.Fold in whipped topping and add food coloring,whipping until smooth.Freeze,if necessary,until mixture will mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any leftover pie in freezer. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Frozen Lemon Souffle Categories: Desserts Servings: 6 1 1/2 c Sugar 3 T Cornstarch 1 ea Env. unflavored gelatin 1 c Water 2/3 c Lemon juice or lime juice 3 ea Large egg whites 1/2 pt Whipping cream, 1 cup In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Medley Punch Categories: Beverages Servings: 12 1 x Della robbia ice ring * 20 oz Strawberries, frozen 2 pks 3 c Apricot nectar, chilled 3 c Cold water 1 c Lemon juice 6 oz Frozen orange juicethawed*** 1 c Sugar 32 oz Bottle ginger ale, chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~--------------------------------------------------------------------- ~---- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruit Smoothie Categories: Low-cal Beverages Fruits Servings: 4 8 oz Fruit cocktail, can, chilled 1 c Milk 1/4 c Nonfat dry milk powder 1/2 t Vanilla 1/2 c Ice cubes 2 x Cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FRUIT TOPPED CHEESE PIE Categories: Pies Desserts Servings: 6 1 pk 8 oz. cream cheese,softened 1/3 c Sugar 1 3/4 c Cool whip whipped topping 1 ea Graham cracker crumb crust 1 c Canned cherry pie filling Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add pie filling around the edge of the pie.Chill at least 3 hours.Garnish with additional whipped topping,if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruited Spinach Salad Categories: Low-cal Salads Fruits Servings: 10 1/4 c Vinegar, white wine 2 T Honey 3 T Oil, salad 1 t Poppy seed 1/2 t Mustard, dry 8 c Spinach, fresh, torn 1 x Papaya, medium * 1 1/2 c Grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~--------------------------------------------------------------------- ~---- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: FUDGE PECAN PIE Categories: Pies Desserts Servings: 8 1 ea 9" unbaked pie shell 1/3 c Butter or margarine 1/3 c Hershey's cocoa 2/3 c Sugar 1/4 t Salt 3 ea Eggs,slightly beaten 3/4 c Light corn syrup 1 c Chopped pecans,optional 1 c Pecan halves Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened whipped whipping cream or whipped topping. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Garam Masala Categories: Indian Spicy Easy Servings: 6 1 t Black cumin 1 t Whole cloves 1 t Black peppercorns 1/4 ea Nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Garlic Mayonnaise Dip Categories: Appetizers Dips Vegetables Servings: 4 1 t Garlic; minced 1/4 c Green onion; finely chopped 1/4 c Olive oil 2 c Mayonnaise Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GEORGIA PEACH PIE Categories: Pies Desserts Servings: 10 1 x -------------c-------------- 2 c All-purpose flour 1/4 t Salt 3/4 c Butter 1 x -------------f-------------- 8 ea Peaches,peeled,1" slices 1/2 c Sugar 1/4 c All-purpose flour 2 T Freshly squeezed lemon juice 1 t Grated lemon peel 2 T Milk Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly.When mixture forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang.Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang.Dampen overhang lightly with water;turn up over ends of strips and seal.Flute edge decoratively.Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ginger Vinaigrette Categories: Sauces Spreads Servings: 12 1 T Ginger, minced 2 T Shallot minced 1 T Vinegar rice wine 2 T Lime juice 2 t Soy sauce 1/4 c Oil, olive 1/2 t Oil, sesame 1 x Pepper black to taste Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gingered Chinese Noodle Soup Categories: Soups Main dish Oriental Servings: 3 3 oz Cellophane noodles 1 c Shredded watercress leaves 2 T Vegetable oil 1/2 c Thinly sliced mushrooms 1 ea Medium onion, sliced 1 c Snow peas 2 ea Thin carrots sliced diagonal 1 t Oriental sesame oil 1 t Minced fresh ginger 1 t Rice vinegar 3 c Chicken stock 2 ea Green onions thinly sliced 1 1/2 c Water 1 T Soy sauce 1 c Ham cut into julienne Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Goan-style Chicken with Roasted Coconut (Shakoothi Categories: Indian Main dish Ethnic Servings: 6 2 1/4 T Coriander seeds 2 1/4 t Whole cumin 1 1/2 t Whole black mustard seeds 1 1/2 ea One inch stick cinnamon 6 ea Hole cloves 3/8 t Whole black peppercorns 3/8 t Ground nutmeg 1 1/2 ea Whole dried hot red chili 3 c Grated fresh coconut 1 1/2 ea One in cube ginger chopped 9 ea Cloves garlic 3/4 ea Fresh hot green chili 2 1/4 c Water 6 T Vegetable oil 3 ea Medium onions, minced 3 1/3 lb Chicken parts, skinned 2 1/4 t Salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GOLDEN APPLE PIE WITH RUM SAUCE Categories: Pies Desserts Servings: 6 7 ea Apples, golden delicious 1/4 c Brown sugar 2 T Flour 1/2 t Cinnamon 1/4 t Salt 1/8 t Nutmeg 1 x Pastry for a 2 crust 9" pie 1/4 c Chopped nuts 2 T Rum 2 T Butter Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes or until apples are tender.Cover top of pie with foil part way through baking time to prevent over browning of crust.Serve with Rum Sauce. RUM SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir in 1/2 cup rum;cool slightly.Serve warm with pie. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE Categories: Pies Desserts Servings: 8 3 ea Eggs,separated 1/8 t Salt 3/4 c Maple syrup 2 c Kool whip 1 c Walnut meats,chopped 2 T Semi-sweet chocolate,shaved 1 ea Chocolate crumb pie shell Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grandmother Merrill's Chili Sauce Categories: Sauces Servings: 4 1 ea Large onion 1/2 c Sugar 1/2 t Salt 1 t Cinnamon 15 oz Tomatoes 1/2 c Vinegar 1 t Allspice 2 ea Pickled peppers(hot or mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Greek Stew Categories: Greek Main dish Ethnic Servings: 6 3 lb Stew meat, chopped 1 ea Clove garlic, diced 5 T Butter 1 1/2 c Water 1 x Salt 1 ea Bay leaf 1 x Pepper 2 lb White onions, sm 1 ea Onion, chopped 1/2 lb Mushrooms, sliced 1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated 2 T Red wine vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Green Chile Sauce Categories: Mexican Sauces Servings: 4 2 T Oil or lard 1 ea Clove garlic (optional) 1/2 c Minced onion (optional) 1 T Flour 1 c Water 1 c Diced green chili 1 ea Salt to taste In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GREEN CHILI WITH PORK Categories: Chili Spicy Servings: 6 1/2 c Olive oil 5 c Chicken stock or canned brot 4 c Onions, chopped, yellow 28 oz Tomatoes, italian plum, 8 x Garlic cloves, chopped 8 x Jalapeno peppers, 1 x Potato, peeled and grated 1 x Fresh stemmed and minced 12 x Poblano chilies (1 1/2 lb), 3 x Carrots, sliced crosswise, 1 x 1/2" pieces 28 oz Green chilies, 1 1/2 T Oregano, dried 3 lb Pork,boneless shoulder, 1 x 1/2" cubes In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the grated potato. Bring to a bOil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the Chili and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. Pat dry and de-stem Chilies. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican Main dish Vegetables Servings: 5 10 ea Green chili peppers 10 oz Longhorn or jack cheese 1 x -----------batter----------- 1 c All-purpose flour 1 t Baking powder 1/2 t Salt 3/4 c Cornmeal 1 c Milk 2 ea Eggs, slightly beaten Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GREEN TOMATO MINCED MEAT Categories: Pies Desserts Servings: 6 1 lb Cubed stew beef 1/2 c Suet 20 ea Green tomatoes, cored 18 ea Tart apples,peeled 1 1/2 lb Raisins 3 T Cinnamon 3/4 c Any sweet fruit juice 3/4 c Minced citron 6 T Orange rind 3 t Salt 1 T Cloves 1 1/2 t Allspice 1 t Ginger 1 c Beef stock 1 x Brandy,if desired 1/2 to 1 t nutmeg Cover meat with water and simmer until tender.Force meat,suet, tomatoes and apples through coarse food chopper.Add remaining ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if desired.Seal.Store in cool place. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Green Tomato Relish Categories: Relishes Pickles Tomatoes Servings: 6 6 ea Red sweet peppers * 2 lb Green tomatoes 2 lb Onions 1 ea Small head cabbage * 3 ea Sweet green peppers * 1/4 c Pickling salt 3 1/2 c Sugar 2 c Cider vinegar 1 c Water 1 T Mustard seed 1 T Ground turmeric 2 t Celery seed * All vegetables are to be coarsely ground. ~--------------------------------------------------------------------- ~--- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ----- Vegetables can be chopped if you prefer. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Green Tomato Relish II Categories: Relishes Pickles Tomatoes Servings: 4 6 lb Green tomatoes 3 ea Med. onions 4 T Pickling salt 5 ea Thin slices lemon 3/4 c Sweet red pepper * 1 1/2 c Brown sugar 1 1/2 c Vinegar 2 t White peppercorns 2 t Whole allspice 2 t Whole cloves 2 t Celery seeds 2 t Mustard seeds 2 t Dry mustard * Fresh red sweet pepper should be finely chopped. ~--------------------------------------------------------------------- ~--- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grilled Chicken Dijonnais Categories: Poultry Easy Main dish Servings: 6 1/2 c Oil 1/4 c Fresh lemon juice 1/2 t Ground pepper 6 ea Chicken breasts halves 3 T Tarragon vinegar 1 x Skinned and boned 2 T Dry white wine 1 t Dried tarragon 1/2 t White pepper 1 c Butter 2 T Strong dijon mustard 1 x Lemon slices ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grilled Fish In Foil Categories: Fish Servings: 4 1 lb Fish fillets,fresh or frozen 2 T Margarine or butter 1/4 c Lemon juice 1 T Chopped parsley 1 t Dill weed 1 t Salt 1/4 t Pepper 1 x Paprika 1 ea Med. onion, thinly sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Grilled Garden Pizza Categories: Main dish Appetizers Low-cal Servings: 4 2/3 c Warm water 1 pk Active dry yeast 1 T Olive oil 2 t Sugar 1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats 1/4 c Romano cheese 1/2 c Green pepper, sliced 1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or 2 ea Cloves of garlic 4 t Dried basil 2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozarella Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured sureface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 monites or until bottom is golden brown. Remove from grill. On rbowned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat overn to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: GRILLED TURKEY SHISH KABOB Categories: Poultry Low-cal Grill Servings: 4 1 1/4 lb Turkey breast tenderloins 1/3 c Chili sauce 2 T Lemon juice 1 T Sugar 2 ea Bay leaves 8 ea Mushrooms 8 ea Cherry tomatoes 1 x Zucchini medium (1/2" slices 1/2 x Green pepper (2" squares) 2 ea Onions (cut into 1/4's) 2 T Cooking oil Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Guacamole Salad Categories: Mexican Salads Appetizers Servings: 4 5 ea Large avocados 1 ea Medium garlic clove, minced 1 ea Medium tomato, chopped 4 oz Can chopped green chili 2 1/2 T Lemon or lime juice 1 t Salt Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gujerati-style cabbage with carrots (Sambhara) Categories: Indian Ethnic Side dishes Servings: 4 1/2 lb Cabbage 1/2 lb Carrots 1/2 ea Fresh hot green chili 2 2/3 T Vegetable oil 1 pn Asafetida 2/3 T Whole black mustard seed 1 ea Hot dried red chili 3/4 t Salt 1/3 t Sugar 2 2/3 T Chopped fresh coriander 2/3 t Lemon juice Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburger Patties Categories: Main dish Meats Servings: 4 1 lb Lean hamburger 1 ea Small onion, chopped 1 ea Slice bread, cubed 2 T Catsup 1/2 t Salt 1 1/2 t Prepared mustard 1 t Worcestershire sauce 1 t Prepared horseradish Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hearty Vegetable Beef Soup Categories: Soups Main dish Beef Servings: 8 2 lb Stew beef, cubed 1 1/2 c Corn 3 1/2 qt Water 2 ea Onions, sliced 1 ea Onion, chopped 1 ea Large potato, cubed 1 T Salt 1 c Spinach, chopped 1/2 t Thyme 1 c Green beans, chopped 1/2 c Split peas 1 c Green peas 6 ea Carrots; sliced 1 c Lima beans 3 c Celery, diced 1 c Ketchup 1 ea Green pepper, diced 2 T Parsley, chopped 3 ea Medium tomatoes, cubed In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Herbed Corn on the Cob Categories: Vegetables Low-cal Servings: 4 4 x Corn, ears, medium 2 T Margarine 1/8 t Basil, dried 1/8 t Chervil, dried 1/8 t Thyme, dried PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: HERSHEY BAR PIE Categories: Pies Desserts Servings: 6 1 ea Graham cracker pie crust 1/2 c Milk 6 ea 1.35 oz. hershey bars w/nuts 21 ea Large marshmallows (18-24) 1/2 pk 9 oz. whipped topping Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or just use a large pan set in a pan of boiling or simmering water.Chocolate will stick and burn if pan is next to the burner.) When melted,set out of water to cool completely.Fold topping into chocolate.Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: HONEY CRUNCH PECAN PIE Categories: Pies Desserts Servings: 6 1 x ----------crisco c---------- 1 1/3 c All-purpose flour 1/2 t Salt 1/2 c Butter flavor shortening 4 T Cold water 1 x -------------p-------------- 4 ea Eggs,slightly beaten 1/4 c Brown sugar,packed 1/4 c Granulated sugar 1 c White corn syrup 1/2 t Salt 1 t Vanilla extract 1 T Bourbon 2 T Butter, melted 1 c Chopped pecan nuts 1 x ----------crunch t---------- 1/3 c Brown sugar,packed 3 T Butter 3 T Honey 1 1/2 c Pecan halves Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough into pie plate,being careful not to stretch the dough.Fold pastry edge under to make double thickness around rim.Flute as desired. For Filling:Combine all ingredients except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge of pastry shell with aluminum foil to prevent over browning. For Topping:Combine sugar,butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly.Add pecan halves.Stir until pecans are well coated. During last 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: HOOSIER HARVEST APPLE PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c All-purpose flour 2 t Granulated sugar 1 t Salt 3/4 c Butter flavor shortening 1/4 c Cold water 1 ea Small egg,lightly beaten 1 1/2 t Apple cider vinegar 1 x Sugar and cinnamon 1 x -------------f-------------- 1/3 c Firmly packed brown sugar 1/3 c Granulated sugar 1/2 t Cinnamon 1 T Butter flavor shortening 6 c Peeled,sliced tart apples 3 T Apple cider, fresh 1 x -------------g-------------- 1 x Milk 1 x Granulated sugar Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt in a bowl.Cut in butter flavor shortening,using a pastry blender or 2 knives until all flour is blended in to form pea size chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until dough form a ball.Divide dough in half.press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate. Loosen dough carefully.Fold into quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in butter flavor shortening with a fork until crumbs form.Toss apples with crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling. Roll top crust same as bottom.Use a cookie cutter to make a cut out in the center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake separately.Place on top of pie halfway through the baking time.Moisten edge of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut even with the edge of pie plate.Use tiny apple cutter to make vents in top crust for escape of steam.Use cutter to make additional tiny apple cut outs from extra pastry.Brush rim with water.Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last 10 minutes,if necessary to prevent over browning.Cool until barely warm or to room temperature before serving.Makes one 9" pie. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot and Spicy Shrimp Categories: Cajun Main dish Fish Servings: 4 1 lb Butter 2 t Fresh ground black pepper 1/4 c Peanut oil 2 ea Bay leaves, crumbled 3 ea Cloves garlic, chopped 1 T Paprika 2 T Rosemary 2 t Lemon juice 1 t Chopped basil 2 lb Raw shrimp in their shells 1 t Chopped thyme 1 x Salt 1 t Chopped oregano 1 ea Small hot pepper chopped or 2 T Ground pepper, cayenne Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hot Cajun Mustard Categories: Sauces Cajun Spreads Servings: 12 3 t Dijon mustard 3 t Flour plain white 3 t Mustard powder 1 t Horseradish grated 1/2 t Pepper white 1 t Sugar caster 1/4 t Salt 5 oz Water; hot Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Swedish Meatballs Categories: Main dish Meats Christmas Servings: 4 2 c Soft bread crumbs 2/3 c Milk 1/2 c Minced onion 4 T Butter 1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten 2 t Salt 1/2 t Pepper 1 t Nutmeg 1 t Paprika 1 T Concentrated meat extract 3 T Flour 1 c Water 1 c Sour cream 2 T Minced parsley Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley. Yield: 70 to 80 meat balls. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Swedish Beef Roast Categories: Main dish Meats Servings: 6 1 T Butter 5 lb Beef chuck or rump roast 4 ea Anchovies, chopped (opt) 1 ea Onion, minced 2 t Salt 1 ea Bay leaf 15 ea Peppercorns 1 T Brown sugar 1 T Vinegar 1 T Whiskey 1 c Water Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Swedish Spritz (Spritsar) Cookies Categories: Cookies Christmas Servings: 96 2 c Sifted all-purpose flour 3/4 c Sugar 2 ea Egg yolks 1 c Butter 1 t Almond extract Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!) ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Swedish Ginger Cookies (Pepparkakor) Categories: Cookies Christmas Servings: 10 1/2 c Molasses 1/2 c Sugar 1/2 c Butter 1 ea Egg, well beaten 2 1/2 c Sifted all-purpose flour 1/4 t Salt 1/4 t Baking soda 1/2 t Ginger 1/2 t Cinnamon Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Zucchini Fritatta Categories: Cheese/eggs Vegetables Main dish Servings: 4 1 x Zucchini 2 T Bread crumbs 2 T Milk 1/2 t Lemon peel, fresh, grated 6 ea Eggs 2 T Water 3 T Parmesan or Romano cheese 1 T Butter or oil 1/4 t Nutmeg 1 x Salt and Pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese) Categories: German Cheese/eggs Main dish Servings: 4 1 lb Spinach; Fresh * 1/4 lb Butter 1 ea Onion; Large, Diced 2 ea Garlic; Cloves, Minced 1/2 t Salt 1/2 lb Emmenthaler Cheese; Grated 1 t Paprika 1/8 t Nutmeg 1/4 t Pepper * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German Cheese/eggs Sauces Main dish Servings: 4 2 T Mayonnaise 1 c Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 1/2 c Fresh Herbs; Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German Salads Fish Cheese/eggs Servings: 4 1 T Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 T Capers -----------------------------------SAUCE----------------------------------- 2 T Mayonnaise 2 T Sour Cream 2 t Lemon Juice 1 t Mustard; Dijon-style 1/2 t Salt 1/4 t Pepper; White ----------------------------------GARNISH---------------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Dillbrot (Dill Bread) Categories: Breads Cheese/eggs Vegetables Servings: 4 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 T Sugar 1 T Onion; Minced 1 T Butter; Melted 1 ea Egg; Large 1 t Salt 2 t Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German Breads Cheese/eggs Servings: 4 3 T Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 t Dry Mustard 2 c Spaetzle Noodles 2 T Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Devilish Eggs Categories: Cajun Appetizers Cheese/eggs Servings: 8 6 ea Hard boiled eggs 2 T Mayonnaise 2 T Poupon mustard 1 T Louisiana hot sauce 1 T Pimentos, mashed 3 T Dill relish 1 x Salt, to taste Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Crawfish and Egg Salad Categories: Cajun Shellfish Salads Cheese/eggs Servings: 8 3 ea Eggs, hard boiled 1 T Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 T Mayonnaise 1 x Salt, if needed 2 T Dill pickles, finely chopped 1 t Red cayenne pepper 1 t Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cilantro Pesto Categories: Sauces Vegetables Cheese/eggs Mexican Servings: 4 1 1/2 c Fresh Cilantro; Firm Packed 1/2 c Parsley; Firmly Packed 1/2 c Parmesan Cheese 1/2 c Vegetable Oil 1/4 t Salt 3 ea Cloves Garlic 1/4 c Pine Nuts; 1 oz Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Makes about 1 1/4 cups Pesto ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Double Cheese Wheel Categories: Cheese/eggs Appetizers Servings: 24 1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts; Toasted, 1 oz 1 1/2 t Fresh Basil Leaves; OR *** 1/2 t Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese Chiles Categories: Appetizers Tex-mex Cheese/eggs Servings: 12 1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika * Cut the cilantro stems into 1/2-inch pieces. ~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bell Pepper Rajas Categories: Appetizers Mexican Cheese/eggs Vegetables Servings: 6 1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 t Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. ~------------------------------------------------------------------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Empanaditas Categories: Appetizers Meats Fruits Mexican Cheese/eggs Servings: 12 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 Md 2 T Raisins; Finely Chopped 2 T Chopped Green Olives 1/4 t Salt 1/8 t Pepper 1/4 c Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 t Water 1 x 10-Inch PastryRecipe,2 crust 2 t Milk * Hard boiled egg should be peeled and chopped. ~------------------------------------------------------------------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Southwest Ham And Cheese Categories: Appetizers Meats Tex-mex Cheese/eggs Servings: 4 6 ea Cooked Smoked Ham Slices 6 ea Flour Tortillas; 7" Dia. 3 ea Cheddar Cheese; Mild 6 T Vegetable Oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cream Cheese Chocolate Cake Categories: Chocolate Cheese/eggs Cakes Desserts Servings: 12 2 c Cake Flour; Sifted 1 1/2 t Baking Soda 1 t Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 t Vanilla Extract 6 c Confectioners' Sugar; Sifted 1/4 c ;Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 ea Eggs; Large 3/4 c Milk 1 T Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pasta With Garlic And Eggs Categories: Main dish Cheese/eggs Pasta Servings: 4 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 c Olive oil 4 ea Cloves of garlic 2 T Parmesan cheese 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ranch Style Brunch Eggs Categories: Cheese/eggs Servings: 4 8 ea Slices side bacon chopped 2 c Frozen hash brown potatoes 1 1/2 c Shredded old chedder, colby 6 ea Eggs, beaten 1 c Milk 1/2 c Thinly sliced green onions Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign Appetizers Cheese/eggs Servings: 44 1 T Chopped onion 1 ea Clove of garlic 1 x Butter for frying 1 c Coconut milk 1 c Stock 1 ea Salt to taste 1 t Crushed red pepper 1/2 t Paprika 1/2 t Laos powder if available 4 ea Hard boiled eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Spring Vegetable Pie Categories: Vegetables Cheese/eggs Servings: 6 1 1/2 T Olive oil 1 ea Medium carrot, cut length 1 c Chopped cauliflower 3 ea Scallions, minced 1/2 c Thawed frozen peas 2 T Minced fresh parsley 4 ea Eggs beaten 2 T Low fat milk 4 oz Crumbled feta cheese 1/4 t Dried thyme 1 ea Pepper, to taste 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat. In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper. Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Vegetable Frittata Categories: Vegetables Cheese/eggs Servings: 8 1/3 c Chopped onion 2/3 c Chopped green pepper 1 T Butter 4 T Olive oil 1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 t Salt 1/4 c Peel, seed and chop tomatoe 6 ea Large eggs, beaten In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Best Jell-o Categories: Desserts Soda pop Cheese/eggs Servings: 6 3 oz Jell-o; any flavor, (1 pk) 8 oz Cola; cold 8 oz Cream cheese; 1/2 cubes 1 c Dark cherries;pitted drained 1/2 c Nuts; if desired Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheshire Cat Categories: Main dish Cheese/eggs Servings: 4 1/8 lb Margarine (1) 1 T Flour (2) 1 c Milk (3) 1 ea Egg, Slightly beaten (4) 1 ea Can tomato soup (5) 2 c Cheese (sharp Cheddar)(6) 1 ea Egg, Slightly beaten (7) *GRATE CHEDDAR CHEESE Mix in numerical order given (1-7). After each ingredient wait a few minutes before adding another. Stir often!! Serve over saltines and add paprika sprinkled on top. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Wagon Wheel Sausage Pie Categories: Brunch Cheese/eggs Servings: 6 12 oz Sausage, little sizzlers 3 c Hash browns, loose, frozen 1/2 c Green onions, chopped 2 T Milk 1/2 t Salt 1/4 t Pepper 8 oz Cream cheese 3/4 c Bisquick 1/3 c Milk 2 ea Egg Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie plate. Mix together next 5 ingredients and spread over potatoes. Arrange sausages in spoke fashion on top. Mix together bisquick, milk and eggs and pour around sausages. Bake uncovered at 400 degrees for 25 to 30 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Gibanica Categories: Cheese/eggs Servings: 8 2 lb Cottage cheese, large curd 1 x Cheese 4 ea Egg, separated 10 T Butter 1/2 t Salt 1 lb Phyllo dough Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place 3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate triple layers of dough with filling, ending with dough. Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1 hour. Let cool slightly before cutting. Can be reheated uncovered. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Lukschen Kugel (Mama Leah Cookbook) Categories: Cheese/eggs Servings: 8 1 lb Medium egg noodles 6 ea Eggs 1 c Cottage cheese 1 c Sour cream 1/2 c Sugar 1 c Raisins (optional) 1/2 c Brown sugar 1/2 c Walnuts or pecans 1 tb Cinnamon Preheat oven to 350 F. Cook noodles until tender, drain. Beat eggs in large bowl. Add milk, cheese, sour cream, white sugar and raisins. Beat together and then add noodles. Mix well. Pour into 10 x 14 inch pan. Mix together brown sugar, nuts and cinnamon. Sprinkle evenly over noodles and bake for 1 hour or until center seems firm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blintz Batter - (Mama Leah Cookbook) Categories: Cheese/eggs Appetizers Servings: 16 4 ea Eggs 1 tb Corn oil 1 c Milk or water 1 c Flour 1 pn Pinch salt Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan. When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Yule Log Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread 3 T Chopped sweet pickle relish 2 T Instant minced onion 1/2 c Pecans, finely chopped Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Fruited Cheese Log Categories: Appetizers Cheese/eggs Fruits Londontowne Servings: 1 1/2 c Dried apricots 1 t Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 t Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry 1 x Walnuts, chopped 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Bay Head Cream Cheese Spread Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Cream cheese 1 x Garlic and curry powders 1 x Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese puffs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Slices white bread 2 c Milk 8 oz Old English cheese slices 1/2 t Pepper 3/4 t Dry mustard 1/4 c Butter, melted 1 t Salt 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Blender Souffle Categories: Cheese/eggs Londontowne Servings: 4 8 oz Sharp cheddar cheese 1 t Salt 10 ea Slc bread, buttered/cubed 4 ea Eggs 2 c Milk 1 t French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cream Cheese Sauce Categories: Sauces Cheese/eggs Londontowne Servings: 1 8 oz Cream cheese 1 x Cream to thin 1 x Celery salt 1 x Tobasco 1 x Onion juice or powder 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Eggs Baked in Sour Cream Categories: Cheese/eggs Londontowne Servings: 4 1 3/4 c Sour cream 1/2 c Dry bread crumbs 1/4 c Butter 6 ea Eggs 1 x Parmesan cheese, grated In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Scotch Eggs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Eggs, hardboiled 2 lb Sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Eggs Benedict without real eggs Categories: Cheese/eggs Main dish Servings: 4 1/4 c Cholesterol-free egg product 1 1/2 t Lemon juice 3 T Evaporated milk 1/2 c Butter 1 ds Cayenne pepper 4 ea Frozen waffles, toasted 4 ea Canadian bacon slices, warme 4 ea Egg, poached Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan, combine egg product and lemon juice; stir over low heat (watching carefully so eggs don't cook) until thickened. Slowly stir in evaporated milk until heated. Remove from heat and stir in butter and cayenne pepper until smooth. Assemble each serving in the following order: waffle, Canadian bacon and poached egg. Top each with sauce and serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Shrimp-Cheese Roll Categories: Appetizers Fish Cheese/eggs Servings: 28 1 1/2 c Muenster Cheese (shredded) 1 c Cooked shrimp 1/4 c Green onion (slice thin) 2 ea Eggs 1/2 t Salt 1/8 t Pepper 1 pk Cresent Rolls 1 T Butter (melted) 1 ea Egg yolk w/1 T water (opt) In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet.Brush with egg-yolk mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cheese Log Categories: Appetizers Cheese/eggs Servings: 10 1/2 lb New York Sharp Cheese 1/2 lb Pimento cheese 1/2 lb Cream cheese 2 ea Garlic cloves 2 t Worcestershire sauce 1/4 t Red pepper 2 T Mayonnaise 1/4 t Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Brie En Croate Categories: Appetizers Cheese/eggs Servings: 5 1 ea Brie round 1 ea Pasrty dough 1 ea Egg 2 T Milk Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Raisin Cream Cheese Spread Categories: Cheese/eggs Appetizers Fruits Servings: 4 8 oz Cream Cheese; Room Temp. 1/3 c Raisins or Currants 1/2 t Ginger 1/4 t Salt 2 T Chutney; Chopped 4 T Sherry; Medium Dry Beat the cream cheese until smooth, then work in the raisins or cur- rants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Appetizer Egg Rolls Categories: Appetizers Cheese/eggs Meats Servings: 8 1/2 lb Pork; Boneless, Cut Julienne 1 ea Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 T Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 t Cornstarch 2 T Sherry; Dry 1 T Soy Sauce 1/2 t Ginger 12 ea Egg Roll Wrappers; Abt 6" Sq 1 x ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 t Ginger 1/4 t Salt 1 T Lemon Juice The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Appetizer Cheese Ball Categories: Cheese/eggs Appetizers Servings: 12 8 oz Cream Cheese; Room Temp. 4 oz Blue Cheese, Crumbled 4 oz Cheddar Cheese; Shredded 2 t Mustard; Dijon-style 1 t Worcestershire Sauce 1/8 t Garlic Powder 1/4 t Salt 1/2 c Pecans; Finely Chopped 2/3 c Currants 3/4 c Parsley; Chopped 1 x Assorted Crackers 1 x Apple Wedges -------------------DIPPERS---------------------------------- Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chocolate Turtle Cheese Cake--Microwave Categories: Cakes Servings: 12 4 T Margarine 1 1/4 c Graham cracker crumbs 14 oz Caramel candies (36 Brachs) 1/2 c Evaporated milk 1 c Pecan pieces 16 oz Cream cheese 1 c Chocolate chips, divided 1/2 c Sugar 1 t Vanilla 2 x Eggs 2 T Milk 12 x Pecan halves Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chow Mein Casserole Categories: Main dish Oriental Chicken Servings: 4 1 lb Hamburger 3/4 c Celery; chopped 3/4 c Onion; chopped 1 1/4 c Boiling water 1/2 c Uncooked rice 1/2 t Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 T Brown sugar 2 t Soy sauce 1 t Butter or margarine 1 1/2 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oriental Pea Pods And Carrots Categories: Oriental Vegetables Servings: 2 1/4 c Water 1 T Soy Sauce 1 t Cornstarch 1 x Dash Crushed Red Pepper 1 ea Med. Carrot * 2 t Water 3 oz Frozen Pea Pods 2 T Broken Walnuts 1 t Butter or Margarine * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------------------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ginger-Garlic Shrimp, China Royal Categories: Shellfish Garlic Main dish Oriental Servings: 4 16 ea Jumbo Shrimp, With Shell 1/4 c Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~------------------------------------------------------------------------- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Oriental Bar-B-Q Pork Tenderloin Categories: Bar-b-q Main dish Meats Oriental Servings: 8 8 lb Pork Tenderloin (boneless) 1 1/3 c Soy Sauce 2/3 c Oriental Toasted Sesame Oil 4 ea Minced garlic cloves (large) 1 T Ground Ginger (fresh) 1 T MSG (if desired) 19 oz Bottled Bar-B-Q Sauce Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Unusual Chinese Grilled Shortribs Categories: Bar-b-q Main dish Meats Oriental Wine Servings: 4 4 ea Large, Meaty Shortribs 1/3 c Oriental Toasted Sesame Oil 4 1/2 T Peanut Butter 4 T Brown Sugar 2 1/4 T Curry Powder 3/4 c Soy Sauce 1/2 T Black Pepper (fresh cracked) 1/2 c Rice Sherry Wine 1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced) 10 ea Green Onions Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Ginger and Peach Chicken Categories: Low-cal Chicken Main dish Oriental Servings: 4 4 x Chicken Breast halves * 8 oz Can Peach slices, lite syrup 1 t Cornstarch 1/2 t Grated Gingerroot 1/4 t Salt 1/2 c Sliced Water Chestnuts,drain 2 c Hot cooked Rice 6 oz Pkg frozen Pea Pods, cooked * 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. ************************************************************** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Pisang Goreng (Sauteed bananas) Categories: Fruits Oriental Servings: 4 2 ea Banana 4 T Butter Peel bananas and slice lengthwise and then in half crosswise. Heat butter in a skillet large enough to hold the bananas in a single layer. Place bananas in the skillet cut side down when the margarine is bubbling but not brown. Saute until golden, turning once; about two minutes per side. Drain on paper towels. Serve immediately. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Cajunized Oriental Pork Chops Categories: Cajun Main dish Meats Pork Oriental Servings: 6 6 ea Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 c Dry white wine 1 c Bell pepper, chopped 1 c Onions, chopped 1 ea Clove garlic, chopped 3 T Soy sauce 1 cn Pinapple chunks (15 oz.) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chinese Barbeque Sauce Categories: Oriental Sauces Bar-b-q Servings: 1 3/4 c Catsup 1/2 c Brown sugar 3 T Soy sauce 1 T Ground ginger 1 T Liquid smoke 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chinese Dry Marinade Categories: Oriental Marinades Pork Chinese Eastern Servings: 1 3 T Brown sugar 1 1/2 t Paprika 1 t Salt 3/4 t Monosodium glutamate 3/4 t Ground tumeric 1/4 t Celery seed 1/4 t Dry mustard Combine ingredients and use for marinade for spare ribs and pork. ----------------------------------------------------------------------------- -------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------ Title: Chinese Smokey Ribs Categories: Bar-b-q Oriental Pork Servings: 6 6 lb Pork spareribs 1 x Chinese dry marinade Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. -----------------------------------------------------------------------------