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---------- Recipe via Meal-Master (tm) v7.04
Title: LIGHTHOUSE CASSEROLE
Categories: Hamburger
Servings: 18
1 lb Small shell macaroni 1 10 oz. jar chili sauce
2 lb Ground beef 1 cn (8 oz) mushroom pieces
1 lg Onion,chopped 1 cn (3 oz) sliced ripe olives,
1 cn (16 oz) kidney beans Drained
1 cn (16 oz) cream style corn 1 c Shredded Cheddar cheese,
1 cn (16 oz) tomato sauce Divided
Cook macaroni on the conventional range.Meanwhile,crumble ground beef into
a dishwasher safe plastic colander suspended over a 3 quart casserole.Top
with chopped onion.Stirring midway through cooking,microwave on high 8 to
10 minutes or until meat is no longer pink. Discard grease and transfer
meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms
and olives.Drain macaroni and stir meat mixture into it.Divide macaroni
mixture into desired size casseroles for serving or freezing.Makes 3 - 2
quart casseroles ( 6 servings each).
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: STRAW MUSHROOM MEDLEY
Categories: Chinese, Beef
Servings: 6
1 cl Garlic minced 2 tb Soy sauce
3 tb Soy sauce 1 tb Vegetable oil
2 tb Dry sherry 1 cn (8 oz) sliced water
7 oz Jar whole straw mushrooms, Chestnuts, drained
Drained 3 c Fresh broccoli florets, cut
1 tb Sugar In 1" pieces
2 tb Sliced almonds 1 sm Onion, cut into slivers
1 lb Sirloin steak, cut into 2" 1 Red bell pepper, cut into
Long paper thin strips Strips
2 ts Cornstarch Hot cooked rice, if desired
In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add
meat strips;stir to coat well.Let stand 30 minutes;drain,reserving
marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2
to 3 minutes or until meat is no longer pink.Stir in broccoli and
onion;cook until crisp tender.Stir in reserved marinade;add remaining
ingredients.Cook until mixture becomes slightly thickened.Serve over cooked
rice,if desired.Makes 4 to 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CELERY SUKIYAKI
Categories: Japanese, Beef
Servings: 6
1 1/2 lb Flank steak 3/4 c Boiling water
3 tb Salad oil 1 c Water chestnuts,sliced
3 c Celery,sliced diagonally 5 tb Soy sauce
2 sm Onions, sliced, separated 1 1/2 ts Ground ginger
Into rings 1/2 ts Ground black pepper
1 Beef bouillon cube
Cut steak into thin diagonal slices.(For easier slicing, partially freeze
first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a
time.Brown on both sides.Remove and set aside.Add celery and onion to
skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in
water.Add to skillet along with water chestnuts,soy sauce,ginger and black
pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer
10 minutes or until steak and vegetables are fork tender.Serve over
rice.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: COBBLE CORN CHILI TACOS
Categories: Mexican, Hamburger
Servings: 6
12 Taco shells 1 cn (8 oz) tomato sauce
1 lb Ground beef 2 tb Instant minced onion
1 pk Chili seasoning mix 1 c Sliced celery
1 cn (17 oz) whole kernel Shredded Cheddar cheese
Sweet corn Shredded lettuce
1 cn (14 1/2 oz) stewed tomatoes
Arrange taco shells in a shallow baking pan.Place in very slow oven (250
degrees) to crisp while making filling. Heat large skillet;crumble meat in
and cook until browned, stirring constantly.Tilt skillet and spoon off
excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
and serve on crisp lettuce.Or the filling may be served like chili con
carne, if you don't like taco shells.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: MEXICAN FLANK STEAK WITH MOCK TAMALES
Categories: Mexican, Beef, Sauces
Servings: 6
1 1/2 lb Beef flank steak 1 ts Fresh ground black pepper
1/3 c Fresh lemon juice 1 Linda's Salsa Sauce
1/3 c Extra virgin olive oil 1 Mock tamales
6 tb Minced jalapeno peppers Fresh lemon slices
1 tb Minced fresh cilantro Jalapeno peppers
1 ts Salt Cilantro sprigs
----------------------------LINDA'S SALSA SAUCE----------------------------
2 Tomatoes, peeled 3 Jalapeno peppers, thin
3 lg Cloves garlic, peeled Sliced
2 Plum tomatoes finely 1/4 c Coarsely chopped fresh
Chopped Cilantro
3 Plum tomatoes, coarsely 1 tb Fresh lemon juice
Chopped 1 ts Freshly ground black pepper
--------------------------------MOCK TAMALES--------------------------------
1 c ( 4 oz.) grated sharp Tops
Cheddar cheese 6 7" flour tortillas
1 c Muenster cheese 6 8 by 12" pieces of foil
2 tb Minced green onion with
Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa
Sauce and Mock tamales.Remove steak from marinade and place on grid over
medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
steak 12 to 15 minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through cooking
time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa
Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
cilantro sprigs.Carve steak across the grain into thin slices.Serve with
remaining Salsa Sauce.Serves 6.
Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
black pepper. Refrigerate,covered,1 hour or overnight to blend
flavors.Makes 2 cups.
Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side
of tortilla over filling.Fold two sides over filling;then fold top side
over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of
foil,twisting each end.Makes 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CHIANG MAI STEAKS
Categories: Chinese, Beef
Servings: 4
--------------------------------COCONUT MILK--------------------------------
1 1/2 c Water 1 c Packed, flaked coconut
-----------------------------------STEAKS-----------------------------------
4 Beef tenderloins, cut 1" 2 tb Creamy peanut butter
Thick (approx. 4 oz. each) 2 ts Curry powder
1 Coconut Milk Kiwi fruit, peeled and
2 tb All-purpose flour Sliced, if desired
1/4 ts Salt Flaked coconut
1/2 ts Butter Parsley sprigs
1/2 ts Vegetable oil
Prepare coconut milk.Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve.heat butter and oil in large
heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
minutes or to desired degree of doneness, turning once.Remove steaks,keep
warm.Reduce heat to medium low. Add reserved flour to pan and cook just
until brown,stirring constantly.Stir in peanut butter and curry powder
until smooth. Gradually,add coconut milk and cook until sauce comes to a
boil and thickens,stirring constantly.Return steaks to pan and turn to coat
with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley
sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: RED HOT BEEF KABOBS WITH YOGURT SAUCE
Categories: Beef
Servings: 8
1 Boneless beef sirloin steak 1 8 oz. carton plain low fat
Cut 1 1/4" thick (about 2 Yogurt
Lbs.) 1/3 c Minced green onions and
1/4 c Packed brown sugar Tops
4 ts Cider vinegar 1/4 ts Garlic salt
1 tb Vegetable oil 10 oz Fresh spinach
2 ts Chili powder Red bell pepper slices
1 ts Salt Paprika
1 ts Hot pepper sauce
Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch
pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce
in medium bowl.Add beef pieces;toss to coat.Let stand 15
minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set
aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set
aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill
over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning
frequently. To serve,place spinach around edge of large serving platter
leaving center open for small serving bowl.Remove beef from skewers and
arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving
bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: TOP OF THE STOVE
Categories: Hamburger, Campbells
Servings: 8
16 oz Frozen egg noodles 1 cn Campbell's Cheddar cheese
1 1/2 lb Ground beef Soup
1 c Chopped onion 1 c Sour cream
1 cn Cambell's cream of mushroom 1 ts Italian seasoning
Soup
Cook noodles in boiling water for 20 minutes or until tender. Drain and
keep warm.While noodles cook,brown ground beef and onions.Drain off excess
fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in
large saucepan.Simmer for 10 minutes,stirring frequently,(do not
boil).Serve over warm noodles.Serves 8.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: ITALIAN STYLE MEAT LOAF
Categories: Hamburger
Servings: 6
1 lb Lean ground beef 1 c Fresh bread crumbs
6 oz Italian sausage or spicy 1/2 c Chopped onion
Bulk sausage 1/2 c Chopped green bell pepper
1 cn (14 1/2 oz) Italian style 1 Egg, beaten
Stewed tomatoes
In a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8"
loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Crabs
Categories: Fish, Cajun
Servings: 8
3 Medium bellpeppers 2 Stalks celery
2 Large onions 1 Stick butter
2 c Bread crumbs 1/2 lb Claw crab meat
1 tb Flour 1 pn Green onions
1 pn Parsley 3 Eggs
Saute' vegetables until wilted,season to taste with salt and red pepper.
Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other
ingredients and fill crab shells. Dip in a batter of egg and milk,then in
flour and finally in bread crumbs. Fry until golden brown.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Seafood Gumbo
Categories: Cajun, Fish
Servings: 6
3 lb Fresh Shrimp 2 lb Lump Crabmeat
3 c Vegetable Oil 8 c Onions - Chopped
4 tb Chopped Garlic 1 cn 8oz. Tomato Sauce
3 tb Black pepper 1 ga Water
2 pt Oysters 4 1/2 c Flour
2 c Bell Peppers Chopped 3 c Celery - Chopped
1 c Green Onions Chopped 3 tb Salt
2 ts Red Pepper 3/4 c Parsley - Chopped
3 cn 14oz. Whole tomatoes & juice
Make a roux by stirring flour and vegetable oil until a well browned peanut
butter color. Not Burned! When roux is made, addonions,bell
peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being
careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and
peppers. Cook and stir until well blended. Add water and cook 50 minutes.
Turn fire off. Let sit until ready to serve. Just before serving,bring to a
light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add
parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is
important not to overcook the seafood. Serve immediately over rice or
noodles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken Saute A La Creole
Categories: Cajun, Poultry
Servings: 5
3 lb Broiler-Fryer Chicken 3/4 c Flour
1 1/2 ts Salt 1/2 ts Pepper
1 c Cooking oil 1 c Onion chopped
1 c Green pepper chopped 2 c Sieved tomatoes
1 Clove garlic, Minced 1/4 ts Basil
2 tb Chicken drippings
Cut chicken into serving size pieces, put flour,salt and pepper into a
shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat
and brown the chicken evenly. When chicken is browned remove and set it
aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add
drippings onions and peppers to a large skillet and cook over low heat
until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and
cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce
occasionally.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Salmon Steaks
Categories: Fish, Barbeque
Servings: 4
4 Salmon steaks 2 tb Soy sauce
1/4 c Oil 1/2 tb Ginger
2 tb Lemon juice
Combine all ingredients and pour over steaks. Marinate 30 minutes; turn
steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and
brush with marinade; cook another 10 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Cornish Hens
Categories: Poultry, Main dish
Servings: 4
4 Cornish game hens 1 ts Rosemary
1/2 c Butter 2 Cloves garlic, pressed
2 tb Lemon juice
Rub hens with butter. Combine other ingredients and use to baste hens.
Bake at 350 degrees for 1 hour, basting with lemon mixture every 10
minutes. If serving with rice, spoon remaining lemon mixture over rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SPICY ROAST BEEF
Categories: Beef
Servings: 8
3 lb Beef for roasting (eye 2 cl Garlic,minced
Round, top sirloin or 1 tb Soy sauce
Sirloin tip) 1 tb Olive oil
2 ts Dry mustard 1 Fresh onion, sliced
1/4 c Dijon mustard
Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry
mustard over entire surface of meat.Mix up the rest of the ingredients in
big measuring cup and spread it over the roast.Now, place the roast atop
the onion layer in pot.Let stand several hours. When you are ready to
cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes.
Then turn back oven to 350 degrees and roast 45 minutes or longer,
depending on desired doneness.Use your meat thermometer to determine time.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: MAMA'S ITALIAN MEATLOAF
Categories: Meatloaf
Servings: 12
2 lb Lean ground beef 1/2 ts Salt
1 lb Italian sausage 1/4 ts Pepper
1 1/2 c Cracker crumbs 1 ts Oregano
2 Eggs, beaten 1 cl Garlic,minced
1 md Onion, chopped 1 c Pizza sauce
1 Bell pepper, chopped
----------------------------------FILLING----------------------------------
1/2 lb Boiled ham,sliced thin 1 cn (8 oz) mushrooms,drained
8 oz Grated Mozzarella cheese
Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a
large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on
top of meat mixture,leaving a small margin.Spread mushrooms over
ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10"
size and roll meat like a jelly roll.Use wax paper to lift.When rolled
tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with
reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before
done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: HEARTY BURGUNDY MEATBALLS
Categories: Meat balls
Servings: 4
1 lb Lean ground beef 8 oz Pearl onions, peeled and
1 lg Egg Halved, about 1 1/2 cups
1 c Fresh bread crumbs, 2 tb All-purpose flour
About 2 slices bread 1/2 c Red burgundy or other dry
1 ts Salt Red wine
1/4 ts Freshly ground black pepper 1 Envelope instant beef
2 tb Vegetable oil Bouillon
3 md Carrots,peeled and sliced, 3 tb Chopped fresh parsley
About 1 cup 1 12" loaf French bread
2 c Quartered medium-size fresh Sliced
Mushrooms, about 8 oz.
In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning
frequently until well browned on all sides.Using slotted spoon,remove
meatballs to plate.To drippings in skillet,add carrots,mushrooms and
onions;cook,still over medium- high heat,about 5 minutes,stirring
frequently until crisp-tender. Stir in flour to coat vegetables well;return
meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup
water.Increase heat to high;bring to boil.Reduce heat to
low;simmer,covered,10 minutes until meatballs are cooked through.To serve:
Spoon meatballs and vegetables in serving bowl;sprinkle with remaining
tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SWEET-SOUR MEATBALLS ORIENTAL
Categories: Meat balls, Oriental
Servings: 4
1 cn (20 oz) pineapple chunks Pieces,about 3/4 cups
Packed in juice 1 cl Garlic, crushed
1 lb Lean ground beef 2 ts Cornstarch
1 lg Egg 2 tb Cider vinegar
1 c Fresh bread crumbs, about 1 tb Light brown sugar, firmly
2 slices bread Packed
3/4 ts Salt 1/4 ts Ground red cayenne pepper
1/2 ts Ground ginger 4 oz Fresh Chinese pea pods OR
2 tb Vegetable oil 6 oz Frozen pea pods, thawed
3 md Scallions, cut into 1"
Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
frequently until well browned on all sides.Using slotted spoon, remove to
plate.To drippings in skillet,add scallions and garlic;cook, still over
medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
small bowl,stir reserved pineapple juice into cornstarch until blended and
smooth;add to skillet along with vinegar,sugar and ground red
pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
minutes longer until heated through and pea pods are crisp-tender.Makes 4
servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES
Categories: Thai, Meat balls
Servings: 4
Vegetable oil 1/2 c Chunk-style peanut butter
1 lb Ground pork 1 tb Grated lemon peel
1 lg Egg 1/4 ts Ground red cayenne pepper
1/2 c Dry-roasted peanuts, 1 sm Cucumber,sliced
Finely chopped 1 sm Carrot, peeled and thinly
1/4 c Chopped fresh cilantro or Sliced or cut into thin
Parsley Sticks
3/4 ts Salt Fresh cilantro or parsley
3 3/4 oz Pkg. cellophane noodles Sprigs, optional
(see note)
Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to
375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into
1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
meatballs.Cook about 12 minutes,turning frequently until well browned on
all sides.Add 1 cup water,stirring to loosen brown bits from bottom of
skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes
until meatballs are cooked through. Meanwhile,add noodles,a small amount at
a time,to hot oil in saucepan; cook each batch about 20 seconds until
puffed and double in size.Using a slotted spoon,remove noodles to paper
towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon
peel and ground red pepper;cook about 1 minute longer until heated
through.Arrange fried noodles on serving platter.Spoon meatballs over
noodles;arrange cucumbers and carrots decoratively around edge.Garnish with
cilantro sprigs,if desired.Makes 4 servings.
Note:Cellophane noodles are sometimes called bean thread noodles and can be
found in the Oriental sections of supermarkets.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SALSA
Categories: Meat balls, Sauces
Servings: 4
3 tb Vegetable oil Cheese
1 sm Onion,diced,about 1/2 cup 1/3 c Shredded mild Cheddar
1/2 ts Chili powder Cheese
1 lb Lean ground beef 3/4 ts Salt
1 lg Egg 6 Corn tortillas, half 10 oz.
1 cn (4 oz) mild green chilies, Pkg., cut into wedges
Drained and chopped 1 Zesty Tomato Salsa
1 3/4 c Fresh bread crumbs, about 4 Lettuce leaves, optional
Slices bread Tomato wedges, optional
1/3 c Shredded Monterey Jack
-----------------------------ZESTY TOMATO SALSA-----------------------------
1 tb Vegetable oil 1 md Onion, diced (about 3/4 cup)
1 Red pepper, cored, seeded 1 lg Clove garlic,crushed
And diced (about 2 cups) 2 lg Ripe tomatoes, diced (about
1 Green bell pepper, cored, 2 cups)
Seeded and diced (about 2 1/2 ts Hot red pepper sauce
Cups)
Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1
tbsp. vegetable oil;add onion and chili powder;cook about 10
minutes,stirring frequently,until onion is tender and coated with chili
powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add
beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using
hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet
over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15
minutes,turning frequently,until well browned on all sides and cooked
through.Meanwhile,place tortilla chips in single layer on jelly-roll
pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To
serve:Spoon meatballs into center of large serving platter;sprinkle with
remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and
lettuce around meatballs if desired.Serve with tortilla chips and
salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium
high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell
pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced
(about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10
minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe
tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook
1 minute longer until heated through. Makes about 1 1/2 cups.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BARBECUED VENISON RIBS
Categories: Barbeque, Game
Servings: 6
2 1/2 c Water 2 md Onions,diced
3 c Ketchup 2 tb Chili powder
1 tb White vinegar 1/2 ts Salt
1/4 c Lemon juice 6 lb Venison ribs with some loin
1/2 c Worcestershire sauce Meat attached
1/2 c 100% Wisconsin maple syrup Freshly ground black pepper
1/2 c Brown sugar To taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
over ribs.Increase heat to 350 degrees and bake until ribs just begin to
char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
minutes longer,until ribs are tender and sauce is thick. To serve,place
ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: HAMBURGER HOT DISH
Categories: Hamburger
Servings: 4
1 lb Ground beef 1 ts Salt
1 c Celery,diced 1/4 ts Onion salt
1/2 c American cheese,diced 3 tb Ketchup OR
1/4 c Ripe olives,cut up 1 c Canned tomatoes
2 c Uncooked noodles
Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a
boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: RIO GRANDE MEAT LOAF
Categories: Meatloaf
Servings: 6
1 cn (3 oz) mushrooms 1/3 c Crushed tortilla chips
1 1/2 lb Ground beef 1/2 ts Garlic salt
1 Egg, slightly beaten 1/8 ts Red pepper
1/3 c Heinz Ketchup 'n Onions Dash pepper
Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms. Combine
mushrooms and reserved liquid with beef and remaining ingredients.Form into
a loaf (8 x 4 x 1 1/2") in shallow baking dish.Bake in 350 degree oven,1
hour.Let meat loaf stand 5 minutes before slicing.Serve with additional
Ketchup 'n Onions,if desired. Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CHEESE MEATLOAF
Categories: Meatloaf
Servings: 8
2 lb Ground chuck 1/2 ts Pepper
1 md Onion,chopped 1/2 ts Garlic salt
2 Eggs,beaten 1 1/2 c Mozzarella cheese
12 Single crushed crackers 1 cn (12 oz) Italian tomato
1 c Milk Sauce
1 ts Salt
Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt
in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto
long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x 1/4"
thick.Spread mozzarella cheese over mixture to about 1" from edges.Start
from one end and lift waxed paper and roll mixture into a log
shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch
ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to 1/2
hours or until middle is done.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: VEAL SCALOPPINE WITH TOMATOES AND OLIVES
Categories: Veal
Servings: 4
8 Slices veal scaloppine, 1/2 c Chopped onion
About 1 1/4 lbs. 1/4 c Flour
1 c Sweet red or green peppers, 1/2 c Drained canned tomatoes
Cut into thin julienne 2 tb Peanut,vegetable or
Strips Corn oil
Salt and pepper 1 ts Dried oregano
24 sm Stuffed green olives 2 tb Red wine vinegar
1 Egg 7 tb Butter
2 ts Finely minced garlic 3 tb Chopped fresh parsley
1 tb Water
Pound each piece of meat lightly between 2 sheets of plastic wrap with a
flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both
sides with salt and pepper. Beat the egg with the water in a shallow
dish.Coat the scaloppine on both sides with flour.Dip them into the egg
mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large
skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn
and cook on the other side for 1 minute.As the pieces are cooked,transfer
them to a warm platter and keep hot. Wipe out the skillet.To the clean
skillet,add the remaining butter. When it has melted,add the pepper
strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing
and stirring,until the peppers are crisp tender. Add the tomatoes and cook
about 1 minute.Add the oregano and vinegar and stir well.Cook over high
heat about 30 seconds.Pour the mixture over veal and sprinkle with
parsley.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: GERMAN MEATBALLS
Categories: Meat balls
Servings: 4
3 tb Vegetable oil 1 c Fresh bread crumbs
1 lb All-purpose potatoes, 1/2 ts Grated lemon peel
Scrubbed and sliced, about 2 tb Chopped fresh parsley
3 1/2 cups 2 tb White wine
1/2 sm Head red cabbage, about Worcestershire sauce
8 oz., cored and coarsely Salt and black pepper,to
Sliced Taste
1 sm Onion, diced, about 1/2 cup 2 ts All-purpose flour
8 oz Lean ground veal 1 tb Fresh lemon juice
8 oz Lean ground pork 1 tb Capers,drained
In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add
potatoes,cabbage and onion;cook about 5 minutes until crisp-
tender,stirring frequently.Add 1/2 cup water;cook,covered,10
minutes,stirring occasionally.Meanwhile,in large bowl,combine
veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and
Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend
well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high
heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently
until well browned on all sides.Using slotted spoon,remove meatballs to
saucepan with cabbage mixture;keep warm.Stir flour into drippings in
skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce
and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to
boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over
meatball-cabbage mixture in saucepan;toss well.Spoon into serving
bowl.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SAUCY SWEDISH MEATBALLS
Categories: Meat balls
Servings: 4
1 lb Lean ground beef 3 tb Butter
1 lg Egg 1 pk (8 oz) medium egg noodles
1 c Fresh bread crumbs, from 8 oz Fresh green beans, cut into
2 slices bread 1 1/2" pieces, about 2 cups
1/4 c Club soda 2 c Sliced fresh mushrooms,
3 tb Chopped fresh dill OR About 8 oz.
1 1/2 tb Dried dill weed 1/3 c Sour cream
1 1/4 ts Salt Fresh dill sprigs, optional
3/4 ts Freshly ground black pepper
In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped
dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend
well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high
heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning
frequently until browned on all sides.Meanwhile,prepare noodles according
to package directions,add green beans to boiling water along with
noodles;do not add salt.When meatballs are browned,remove to plate using
slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt
over medium-high heat.Add mushrooms;cook about 5 minutes, stirring
frequently until crisp-tender.Return meatballs to skillet along with 3/4
cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp.
pepper.Increase heat to high;bring to boil.Reduce heat to
low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour
cream;cook 2 to 3 minutes longer until heated through. To serve:Drain
noodles and green beans;arrange on serving platter. Spoon meatball mixture
over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
Categories: Meat balls
Servings: 4
3 tb Olive oil 1/3 lb Ground beef
1 lg Red bell pepper, cored, 1/3 lb Ground pork
Seeded and cut into thin 1/3 lb Ground veal
Strips 1 lg Egg
1 lg Green bell pepper, cored, 1/4 c Fine dry bread crumbs
Seeded and cut into thin 1/4 c Chopped fresh parsley
Strips 1 ts Fennel seeds, crushed
1 lg Yellow bell pepper, cored, 1 1/4 ts Salt
Seeded and cut into thin 1/4 ts Black pepper
Strips 1/2 c Pitted black olives, halved
1 lg Onion, cut into wedges
In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
yellow peppers and onion;cook about 10 minutes,stirring occasionally until
tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread
crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted
spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
minutes,turning frequently until well browned on all sides and cooked
through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Taskebab
Categories: Beef
Servings: 5
1 lb Diced beef 1/2 sm Onion,diced
Olive oil 1/4 ts Basil
1 Eggplant, peeled and diced 1/4 ts Oregano
3 c Light tomato sauce Salt and pepper to taste
Fry beef and eggplant in oil in skillet (or eggplant may be deep-
fried).Prepare light tomato sauce.Combine with remaining ingredients.
bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to
blend through meat and eggplant.Serves 4 to 5.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ORIENTAL STYLE FLANK STEAK
Categories: Oriental, Beef
Servings: 6
1 1/2 lb Flank steak 1 cl Garlic,minced
1/4 c Green onion slices 1/4 c Soy sauce
2 tb Sesame seeds,toasted 1/4 ts Ground ginger
3/4 c Barbecue sauce
Score steak on both sides.Pour combined ingredients over steak.
Cover;marinate in refrigerator several hours or overnight,turning once.
Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired
doneness,brushing frequently with barbecue sauce mixture and turning
occasionally.To serve,carve steak across grain with slanted knife,into thin
slices.Makes 4 to 6 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: VENISON PICADILLO
Categories: Game
Servings: 8
3/4 c Chopped onion 1 ts Ground coriander
1 ts Chopped garlic 1/2 ts Ground cloves
2 tb Olive oil 2 c Canned whole tomatoes,
2 lb Venison shoulder or leg, Seeded and chopped
Ground 2 tb Red wine vinegar
2 ts Red chili flakes 2 tb Raisins
1 ts Dried oregano 1/4 ts Salt
1 ts Ground cumin 1/4 ts Black pepper
In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SWEET AND SOUR KABOBS
Categories: Beef
Servings: 6
1 lb Lean ground beef 6 Cherry tomatoes, halved
1 md Green pepper, cut into 6 Fresh mushrooms, halved
Squares 1 cn (8 oz) pineapple chunks, in
3/4 c A-1 Steak Sauce Its own juice, undrained
1/2 c Plain bread crumbs Hot cooked rice
1 Egg, beaten
Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24
meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce
with reserved juice.Set aside. Thread meatballs,pineapple,green
pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil
kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning
and brushing with Steak Sauce Mixture,frequently.Serve with rice
bedding.Makes 6 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHEDDAR BURGERS
Categories: Hamburger
Servings: 5
1 lb Lean ground beef 3 tb Heinz 57 Sauce
1 c Grated Cheddar cheese 1/4 ts Salt
1/2 c Soft bread crumbs Sandwich Buns, toasted
1/4 c Minced onion
Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired
degree of doneness.Serve in sandwich buns;top with additional Heinz 57
Sauce,if desired.Makes 5 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: STUFFED CABBAGE ROLLS
Categories: Hamburger
Servings: 5
12 Cabbage leaves 1/8 ts Pepper
1 lb Hamburger 1/8 ts Garlic salt
1/2 c Uncooked instant rice 1 cn (15 oz) tomato sauce
1 md Onion,about 1/2 cup 1 ts Sugar
1 cn (4 oz) mushroom stems and 1/2 ts Lemon juice
Pieces 1 tb Cornstarch
1 ts Salt 1 tb Water
Cover cabbage leaves with boiling water.Cover;let stand until leaves are
limp,about 10 minutes.Remove leaves;drain. Mix
hamburger,rice,onion,mushrooms,with liquid,salt,pepper,garlic salt and 1/2
cup of the tomato sauce.Place about 1/3 cup hamburger mixture at stem end
of each leaf.Roll leaf around hamburger mixture tucking in sides. Place
cabbage rolls seam side down in ungreased square baking dish, 8 x 8 x
2".Mix remaining tomato sauce,sugar and lemon juice;pour over cabbage
rolls.Cover;cook in 350 degree oven until hamburger is done, about 45
minutes. Mix cornstarch and 1 tbsp.water in saucepan.Stir in liquid from
cabbage rolls.Heat to boiling,stirring constantly.Boil and stir 1
minute.Serve sauce with cabbage rolls.Garnish with parsley,if desired.
Makes 4 to 5 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MOUSSAKA
Categories: Greek, Hamburger
Servings: 4
1 md Eggplant, about 1 1/4 lbs. 1/4 ts Black pepper
Flour Salt
6 tb Margarine 1 cn (8 oz) tomato sauce
1/2 c Chopped onion 1/2 c Dry white wine
1 lb Lean ground beef 3 md Tomatoes, fresh, thinly
1/4 c Finely chopped parsley Sliced
1 ts Nutmeg 1 Egg, beaten
1/2 ts Paprika 1/2 c Grated Mozzarella cheese
Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
excess.Saute on both sides in margarine until brown,adding more margarine
as needed.Drain on paper towels;set aside. In large skillet,saute onion
until tender.Add meat;saute until no longer red.Blend in
parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a
few minutes. Arrange layer of eggplant slices in bottom of lightly buttered
2 quart or shallow baking dish.Pour half the meat mixture over eggplant.
Cover with half remaining eggplant slices.(Layers will be sparse if shallow
baking dish is used.)Pour on remaining meat mixture.Top with remaining
eggplant and tomato slices,overlapping,alternately,for an attractive visual
effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2
tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
longer,until top is toast brown.Serves 4.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MICROWAVE BEEF STROGANOFF
Categories: Beef, Microwave, Campbells
Servings: 4
1 lb Boneless beef sirloin steak Soup
1/2 c Chopped onion 1/2 c Sour cream
1 cn (10 3/4 oz) Campbell's 1/2 ts Paprika
Condensed Cream of Mushroom Hot cooked noodles
Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices
across the grain.In a 2 qt. microwave-safe casserole, combine beef and
onion.Cover with lid;microwave on high 5 minutes or until beef is no longer
pink,stirring once during cooking. In small bowl,stir soup until
smooth;stir in sour cream and paprika.Add to beef,stirring to
coat.Cover,microwave @ 50 percent power 3 minutes or until heated
through.Serve over noodles.Makes about 3 1/2 cups or 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MEDITERRANEAN STIR-FRIED BEEF
Categories: Beef, Pasta
Servings: 4
1/2 lb Boneless beef bottom round 2 ts Cornstarch
1/2 c Water 2 cl Garlic, minced
1/4 c Red wine vinegar 3 tb Olive or cooking oil
2 ts Minced dried onion 1 pk (16 oz) frozen loose pack
1/4 ts Pepper Broccoli, cauliflower and
1/8 ts Ground red pepper Carrots
6 oz Linguine 1 c Sliced fresh mushrooms
2 tb Butter Grated Parmesan cheese
Partially freeze beef, thinly slice across grain into bite-size
strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix
well.Marinate 15 minutes @ room temperature.Cook pasta according to package
directions.Drain;toss with butter.Keep warm. Drain meat,reserving
marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic
in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add
remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add
mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return
meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on
platter.Sprinkle with cheese.Serves 4.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHILLED FILLET OF BEEF WITH SOUR CREAM
Categories: Beef
Servings: 8
4 lb Trimmed beef fillet 1 cl Garlic, minced
Salt to taste 3/4 lb Bacon, cut into 1" pieces
Pepper to taste 1/4 lb Mushrooms,sliced
4 tb Butter,divided 1 tb Grated onion
1 Carrot, finely chopped 1 1/2 c Sour cream
1 Leek, white part only, 2 ts Horseradish
Finely chopped 1 tb Finely chopped parsley
1 Rib celery, finely chopped 1 ts Thyme
1 tb Vegetable oil 1 ts Chervil
Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2
tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over
low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25
minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and
garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper
towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate
heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on
cutting board,pouring pan juices into bowl. Add remaining ingredients to
pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
wedge 1" wide and 1" deep along top length of beef.Remove long triangular
wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of
stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany
with remaining stuffing.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MARINATED FILET MIGNON
Categories: Beef
Servings: 4
4 Filets, 14 oz. each 1 c Brandy
6 Mushrooms,sliced 1 c Burgundy
2 Slices bacon, quartered 1 c Vegetable oil
Salt and pepper 1/2 c Butter
1 ts Crushed black peppercorns 3 tb Flour
3 Bay leaves 2 c Beef stock
1/2 ts Allspice 1 c Marinade
5 Cloves 16 Whole mushrooms
Make two slits in each filet,about 3" long and not quite to the
underside.Stuff these with slices of mushroom,bacon pieces and salt and
pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the
peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable
oil.Place prepared filets in this mixture and refrigerate for 24 hours or
more. Remove and drain filets,when ready to cook.Grill according to
taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2
cup butter in a small saucepan.Stir in flour and brown. Blend in until
smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat
through.Pour sauce over filets.Serves 4.Decorate with parsley and onion
rings. Recipe is from Brennan's Restaurant in New Orleans.
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---------- Recipe via Meal-Master (tm) v7.04
Title: INDOOR MEAT STICKS
Categories: Beef
Servings: 4
1 lb Of sirloin 12 Pearl onions
1 Green pepper 1/2 lb Mushrooms
1 Zucchini
----------------------------------MARINADE----------------------------------
1/2 c Chopped onions 1/2 ts Salt
2 tb Sesame seeds 1/4 ts Pepper
2 tb Peanut oil 2 tb Brown sugar
1/2 c Soy sauce 1 ts Lemon juice
Combine the marinade and set aside.Cut and cube the sirloin and add it to
the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the
green pepper into squares and the zucchini into small wheels. Arrange the
meat on skewers and the green pepper,zucchini,onions and mushrooms on
separate skewers.Broil the meat on a rack 4" from the heat.Brush with
marinade and turn every 2 or 3 minutes.The meat should cook for about 10
minutes and the vegetables for about 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BATTER UP BEEF PIE
Categories: Beef, Pies
Servings: 6
2 c Cooked beef, cut into 1/2" 1/4 c Butter
Pieces 1 1/2 c Flour
1/2 c Chopped onion, saluted in 1 c Grated Cheddar cheese
Butter 1 tb Dried minced onion
1 c Cooked carrots, cut in 1 tb Sugar
Chunks 2 ts Baking powder
1 c Cooked potatoes, cut in 1 ts Salt
Chunks 1 1/2 c Milk
1 c Beef gravy
Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of
8" square baking dish in 350 degree oven.Combine remaining ingredients in
mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over
batter.DO NOT STIR.Bake 1 hour and serve.
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---------- Recipe via Meal-Master (tm) v7.04
Title: HUNGARIAN BRANDY BEEF GOULASH
Categories: Beef, Stews
Servings: 6
3 lb Beef, first cut of the 2 1/2 c Onion, cut into 1 1/2"
Round or stew meat, cut in Chunks
1" cubes 3/4 c Brandy
2 1/2 ts Salt 1 cn (10 1/2 oz) beef consomme
1/2 ts Pepper 3/4 ts Marjoram,crumbled
2 tb Paprika 3/4 ts Caraway seeds
2 tb Shortening,half butter 1 1/2 tb Cornstarch
Toss beef with salt,pepper and paprika until coated.Heat shortening in
large skillet or Dutch oven.Add meat;brown well over moderately hot
heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy;
ignite.When flames die out,return to heat.Stir in consomme.Cover
tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and
caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy.
Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to
6 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: GLAZED CORNED BEEF
Categories: Beef
Servings: 8
3 lb Corned beef 4 tb Prepared Dijon mustard
1 c Orange marmalade 4 tb Brown sugar
Place corned beef in large pot and cover with boiling water.Bring to a
boil,lower heat,cover partially and simmer as slowly as possible for about
3 hours or until very tender when tested with a fork. Preheat oven to 350
degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat
is done,remove from pot and drain.Place meat on an oven proof serving dish
and pour marmalade mixture over it, coating thoroughly. Bake beef for 30
minutes or until glaze is crisp and brown.Serve hot or at room temperature
with boiled cabbage,potatoes and or carrots. Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FRENCH RIB STEAK WITH MARROW AND RED WINE SAUCE
Categories: Beef
Servings: 4
1/4 lb Marrow from beef bones 5 tb Butter
2 Rib steaks, about 1 1/2 lbs 3 tb Finely chopped shallots
Salt to taste 1 1/2 c Dry red wine
Fresh ground pepper 1 tb Red wine vinegar
1 tb Corn,peanut or vegetable 1/4 ts Sugar
Oil 1/2 c Fresh or canned beef broth
Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl
and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the
meat on both sides with salt and pepper.Heat the oil in a heavy skillet
large enough to hold both steaks.Add the steaks and cook about 10 minutes
or until thoroughly browned and scared on one side.Turn and continue
cooking until thoroughly browned and scared, about 5 minutes.Cook about 5
minutes longer,turning meat occasionally. Transfer the steaks to a warm
platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the
skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over
relatively high heat until the liquid is almost completely reduced,about 12
minutes.Add the broth and any juices that may have accumulated around the
steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter.
Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold
water to cover and salt to taste.Bring to a simmer but do not boil.Cook as
briefly as possible,only until the marrow is barely heated.If the marrow
cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer
the marrow pieces to the sauce.Slice the steaks and serve with the marrow
sauce on the side.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CREAMY MEATBALL DINNER
Categories: Meat balls, Microwave
Servings: 4
1/2 c Soft whole wheat bread Of mushroom soup
Crumbs 1/2 Cup apple juice or water
1 Beaten egg 2 tb Snipped parsley
2 tb Milk 1/2 ts Dried basil,crushed
1 tb Chopped onion 2 c Frozen crinkle-cut carrots
1/4 ts Salt 2 tb Margarine or butter,melted
3/4 lb Ground beef 1/2 c Brown rice, cooked
1 cn (10 3/4 oz) condensed cream
Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into
20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15
minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add
meatballs and stir to coat.Divide rice among 4 shallow single-serving
baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end
of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap;
freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or
cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the
microwave,turning once.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE
Categories: Veal, Sauces
Servings: 10
2 tb Unsalted butter Temperature
4 lb Boneless veal loin, trimmed Salt and pepper
And tied, at room
---------------------------PISTACHIO BUTTER SAUCE---------------------------
1/4 c Finely chopped shallots 8 oz Cold unsalted butter, cut
1/2 c White Burgundy Wine Into 16 pieces
1/4 c White wine vinegar 1 cl Garlic,peeled and mashed
1/2 c Water 1/2 c Coarsely chopped, toasted
1/4 ts Salt Pistachio nuts
1/4 ts Freshly ground white pepper
Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season
veal with salt and pepper.Brown meat on all sides over medium high
heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer
inserted in thickest portion registers 140 degrees.Baste with butter
several times during roasting.Remove meat from oven,cover loosely with foil
and allow to rest in warm place for 15 minutes before slicing.Slice into
1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce
spooned over top.Serves 8 to 10.
PISTACHIO BUTTER SAUCE
In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and
pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2
tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces
of cold butter,1 at a time.Do not add more butter until each piece is
incorporated.The sauce will have the consistency of heavy cream after all
the butter has been added.Whisk in the garlic and pistachios.Taste and
adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept
lukewarm in double boiler.At serving time, place over heat and whisk in 1
tsp. cold water at a time until desired consistency is achieved.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ORANGE AND SPICE POT ROAST
Categories: Beef
Servings: 8
4 lb Beef chuck pot roast 1 tb Dried parsley flakes
2 tb Lemon juice 1 ts Sugar
1 ts Salt 1/2 ts Ground cinnamon
3 Slices bacon 1 cl Garlic, minced
1 cn (8 oz) stewed tomatoes 4 Whole cloves
1 c Orange juice 1 sm Bay leaf
2/3 c Chopped onion 2 tb All-purpose flour
1/4 c Snipped fresh parsley OR 1/4 c Cold water
Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook
bacon until crisp.Remove from pan;crumble;set aside.Brown roast in
drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange
juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over
roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is
tender. Transfer roast to serving platter;cover with foil. Remove cloves
and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and
stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with
meat.Makes 6 to 8 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cola Roast
Categories: Beef
Servings: 8
1 ts Salt 1/2 ts Pepper
1/2 ts Garlic Powder 4 lb Bottom Round Roast
3 tb Vegetable Oil 12 oz Chili Sauce
12 oz Cola Flavored 2 tb Hot Pepper Sauce
Carbonated Beverage 2 tb Worcestershire Sauce
Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper,
and garlic powder; rub over the surface of the roast. In a Dutch oven, heat
the oil to hot and brown roast on both sides. Transfer roast to roasting
pan. Combine all the remaining ingredients; pour over roast. Cover and
roast for 2 1/2 to 3 hours until tender.
Source: The Mr. Food Cookbook OOH it's so GOOD!!
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate Tortoni
Categories: Desserts, Chocolate, Microwave
Servings: 4
2 Sq Unsweetened Chocolate 1/4 c Sugar
6 oz Semi Sweet Chocolate 2 1/2 c Whipping Cream
1/2 c Chopped almonds 2 ts Sugar
4 Egg Whites 1 tb Vanilla
1/8 ts Cream of Tartar 6 oz Chopped Candied Red Cherries
1/8 ts Salt
In a microwave oven or over boiling water, melt both kinds of chocolate.
Set aside to cool. Toast the almonds in a shallow pan in a moderate oven
(350 degrees) for about 10 minutes. Beat egg whites with cream of tartar
and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1
tablespoon at a time, until soft peaks form. Beat two cups of cream in a
bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted
chocolate, blend well. Fold the beaten egg whites, the chopped cherries,
toasted almonds and the melted semi-sweet chocolate into the whipped cream
mixture. Small chunks of chocolate may remain. Place paper baking cups in
24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours
or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff.
Garnish each tortoni with a rosette of cream and a candied cherry.
From The Gazette, 90/12/05
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---------- Recipe via Meal-Master (tm) v7.04
Title: Kentucky Kernels - S.A. Express News - Karen Haram
Categories: Cookies, Holiday
Servings: 10
4 tb Butter (1/2 Stick) 1 Box of Powdered Sugar
1/3 c Bourbon 1 c Pecans, chopped
Cream butter by hand. By hand, alternately blend in powdered sugar and
bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto
wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until
set. Cover and store in refrigerator.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Zinfandeli's Tortilla Soup - S.A. Express - Arlene Lightsey
Categories: Soups, Mexican, Texas
Servings: 8
1 tb Vegetable Oil (or two) 1 1/2 ts Garlic, fresh, chopped
8 Corn Tortillas, chop coarse 2 c Onion puree
1 ts Cayenne pepper 2 tb Cumin powder
3 Bay Leaves 3/4 c Tomato Paste
1 1/2 tb Chicken Base (See note) 1/2 c Water
1/4 c Cilantro, fresh, chopped 2 tb Epazote, chopped
1 Salt to taste 1 White pepper to taste
2 Chicken breasts, cook & dice 1 Chopped Avocado
1 Corn Tortilla strips, fried 1 Shredded Monterey Jack
Garnish Notes: Chicken breasts should be cooked and diced.
Corn Tortilla strips should be deep fried.
In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn
tortillas. Saute until tender. Add onion puree, tomato puree, cayenne
pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20
minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend
mixture briefly in food processor. Strain through colander. Adjust
seasoning if necessary. Add salt and pepper to taste. To serve, spoon a
portion of soup in individual serving bowls.. Garnish with diced chicken,
avocado, fried tortilla strips and cheese. Serve immediately.
Makes 8-10 6-ounce servings.
NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San
Antonio.....
Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90
Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Boudin Blanc I - (Sausage-Making Cookbook)
Categories: French, Pork
Servings: 5
2 1/2 lb Pork butt, fine ground 2 1/2 lb Chicken breast, fine ground
2 tb Salt 3 ts White Pepper
3 ts Quatre-epices 20 Eggs
6 tb Rice flour 6 c Milk
Mix flour and milk thoroughly. Avoid lumps. See recipe for
Quatre-epices
Author: Jerry Predika
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pour la France's Fudge Caramel Cake - Express News
Categories: Cakes, Texas, Desserts, Sauces
Servings: 10
2 9-inch layers of choc. Cake 1 Fudge Icing (Recipe)
1 Caramel Sauce (Recipe) 1 1/2 c Cashews, roasted, unsalted
2 c Heavy Cream 2 1/2 lb Semisweet Chocolate
1/3 c Light Corn Syrup 1 c Brown Sugar, firmly packed
2 ts Butter 1/8 ts Salt
1/3 c Heavy Cream
FOR CAKE:
Slice round cake layers horizontally in half to make 4 round cake
layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and
Cashews. Repeat with next 2 cake layers. Place final cake layer on top,
frost top and sides of cake with Fudge Icing and cover sides of cake with
chopped cashews.
FUDGE ICING:
Bring cream to boil. Stir in chocolate until melted and smooth. This will
be very soft but will harden when cooled. Refrigerate until workable
consistency. NOTE: The time it takes to get to a workable
consistency depends on the weather. This is much like making fudge candy.
The author, (Arlene Lightsey), made this sauce on a cool, clear day and had
no problem.
CARAMEL SAUCE:
Bring first 4 ingredients to boil and reduce to thick syrup. Very
carefully, (because it will splatter), add cream. Refrigerate until cool.
Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959
Broadway, San Antonio, Texas......
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---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
Categories: Cheese/eggs, Casseroles, Main dish, Poultry
Servings: 4
2 c Chicken -cooked, diced 1/2 c Mayonnaise
1 1/2 c Celery - diced 1 Lemon slice - peeled
1/2 c Almonds - blanched 1/2 Onion - small
4 c Potato chips - whole 1 c Cheddar cheese cubes
Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery
into casserole. Blender - chop nuts and add to chicken. Put 2 cups of
potato chips into blender container, cover and process 4 cycles at (stir).
Empty onto wax paper and set aside. Repeat with remaining chips. Put
remaining ingredients into container, cover and process at (blend) until
smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top
and bake for 30 minutes.
A cycle is defined as a 1 second pulse operation with a pause for food to
settle before repeating.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Jalapeno Seasoning Salt
Categories: Spices
Servings: 6
1 c Garlic Salt 2 c Jalapeno Powder; *
3/4 c Celery Salt 1/2 c New Mexico Chile Powder; *
1/4 c Salt
* Both of these items should be available at grocery and specialty stores
that handle Mexican foods.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sam Arnold's Cowboy Pot Roast
Categories: Main dish, Meats
Servings: 4
3 lb Pot Roast 1 ts Sugar
2 tb Margarine; OR 6 oz Apricots; Dried, 1 Pkg
2 tb Canola Oil; Puritan 1 ts Lemon Peel; Grated
1/2 White Onion; Md, Chopped Salt & Pepper; To Taste
1 1/4 c Beef Stock Leeks; White Only, *
* Blanch the leeks with boiling water and then slice them.
Cut the pot roast into small cubes (about 1-inch in size). Put a casserole
over medium-high heat on the stove top with the margarine or oil and the
chopped onions to brown and caramelize. When the onions are transparent
and browned, add the meat to quickly brown. Add the beef stock, apricots,
lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the
oven to 350 degrees F. and add the drained blanched leeks to the pot and
adjust the salt and pepper to taste. Bake in the oven for 2 hours or until
beef is tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sausage, Cheese, and Egg Casserole
Categories: Breakfast, Eggs, Casseroles
Servings: 6
12 c Herb seasoned croutons 1 cn Cream of mushroom soup
1 1/2 lb Mild bulk sausage 2 c Grated sharp cheddar cheese
4 Eggs 3/4 ts Dry mustard
2 1/2 c Milk 1 Dash of pepper
1/2 ts Salt 1/2 c Milk
Place croutons on bottom of greased casserole, top with 1 1/2 cups of
cheese. Brown and drain sausage, put on top of cheese. Beat eggs with
milk and seasonings, pour over top. Refrigerate overnight. Next Day:
Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of
cheese on top. Bake at 300 F. for 1 1/2 hours.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Snails Bourguignonne / Escargots a la bourguignonne
Categories: Appetizers
Servings: 6
24 Large Paris mushrooms 100 Canned Burgundy snails
Salt and pepper 1/2 c Snail butter
1/2 c Oil
Preparation 15 minutes. Cooking 15 minutes. About 100 snails.
Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat them
in the oven. Take the mushroom caps out and place 4-5 snails in each one.
Cover with snail butter and heat in the oven just before serving, exactly
as you would snails in their shells.
Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines:
Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
[From "Larousse Traditional French Cooking."]
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---------- Recipe via Meal-Master (tm) v7.04
Title: Saffron Rice
Categories: Rice
Servings: 6
2 tb Butter 2 Bay Leaves
1 ts Cumin seeds 1/2 c Uncooked rice
1 1 inch Cinnamon stick 1 ts Salt
3 Brown cardamon pods, crushed 1 1/2 c Chicken stock
4 Whole Cloves 1/4 ts Saffron
1/2 ts Black Peppercorns
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice
and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron.
Cover and bring to a boil. Reduce heat to low and cook for 10 minutes.
Remove from heat. After 5 minutes, fluff with fork.
From The Gazette, 91/01/30.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Biryani
Categories: Indian, Sauces
Servings: 6
6 tb Butter 1/2 c Raisins
1/2 c Almonds 3/4 c Chicken stock
1/2 c Cashews
Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
cashews and raisins for about 2 minutes. Stir nut mixture into Saffron
Rice.
To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish.
Spread 1/2 meat mixture over rice. Repeat once again and finish with final
1/3 of rice. Half an hour before serving, heat chicken stock, add remaining
butter to stock and pour over rice and meat dish. cover and bake in oven
preheated to 350 degrees for 20 - 25 minutes or until all liquid is
absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
coriander.
From The Gazette, 91/01/30.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Snails with frogs' legs / escargots aux grenouilles
Categories: Main dish
Servings: 4
48 Burgundy snails 1/2 c Milk
Court bouillon Flour
4 Shallots 4 tb Butter
Chives Salt and pepper
3/4 c White Macon wine Chopped parsley, to garnish
24 Frogs' legs
[Looking at the ingredients, I figure that this'll feed 4 as a main course
or 8 as an appetizer. -- mkm]
Preparation 1 1/2 hours. Cooking 1 1/4 hours.
Cook the snails in advance in a court bouillon, then remove them from their
shells. [There's a description of court bouillon in "Joy of Cooking."
Basically, a court bouillon is an aromatic liquid or stock, sometimes
containing wine, vinegar or lemon juice, used mainly for cooking fish and
shellfish, but also sometimes white offal (variety meats) and some white
meats. -- mkm] Chop them, together with the peeled shallots and a small
bunch of well-washed chives. Place these ingredients in a saucepan with
the wine, cover and simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then
roll in flour and saute in the butter in a frying pan over a brisk heat for
10 minutes. Add the snails, together with their cooking juices, and season
with salt and pepper. [Personally, I prefer to mill the pepper at the
dinner table. The smell of the freshly ground pepper would otherwise be
lost. -- mkm] Turn up the heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
[From "Larousse Traditional French Cooking."]
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mrs. Fields Cookies
Categories: Cookies
Servings: 112
2 c Butter 2 c Sugar
2 c Brown sugar 4 Eggs
2 ts Vanilla 4 c Flour
5 c Oatmeal * 1 ts Salt
2 ts Baking powder 2 ts Baking soda
1 Chocolate chips (24-oz bag) Chopped nuts. Optional
* (put small amount into a blender and blend until it turns into a
powder. Measure first, then blend.)
Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix
in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of
chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts.
Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2
inches apart at 375 degrees for 15 minutes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Figue Vert (Green Banana) Gratin
Categories: Vegetables, Side dish
Servings: 4
3 lb Green bananas Salt
2 c Chicken Stock Ground Nutmeg
2 tb Butter 1 pn Cinnamon
1 Small Onion, chopped 1 c Grated Cheddar Cheese
1 c Light cream or milk 1/2 c Fresh Bread Crumbs
2 Eggs, beaten
Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas
in saucepan and add just enough chicken stock to cover. Bring to a boil,
reduce heat and simmer until bananas are tender, about 20 to 25 minutes.
Using a potato masher, mash until smooth (chicken stock will be absorbed).
Let cool slightly. Meanwhile, heat butter in a small frypan and saute
onions until tender. Add the onions, cream, beaten eggs to cooked bananas
until combined; season with salt, nutmeg and cinnamon to taste. Mixture
will be quite moist. Place banana mixture in a buttered shallow baking
dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for
35 - 40 minutes or until top is golden. Serves 4 - 6.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Banana Flambie
Categories: Desserts
Servings: 4
8 Medium sized Ripe Bananas 1/3 c Orange Juice
1/4 c Butter 4 tb White Rum or Heated Brandy
1/3 c Apricot Jam
In a large frypan, melt butter over medium heat. Add bananas and cook for 3
~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more
until just tender. Transfer bananas to a dish. Add apricot jam and orange
juice to frypan; bring to boil and cook about 2 minutes until sauce
thickens; return bananas to dish. Add rum or brandy; light with a match and
flame. Serve immediately, accompanied with ice cream or a dollop of whipped
cream. Serves 4.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Budwix Cream
Categories: Desserts
Servings: 1
4 ts Budwix 1 Juice of 1 Lemon
2 ts Cold-pressed Oil 2 ts Honey
2 tb Cottage Cheese 1 Banana
*Budwix is a mixture of millet, almonds and flax seed. You can use plain
yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can
be used instead of a banana. In a blender, grind the grain-and-nut mixture
until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey
and fruit to the mixture in the blender. Blend until smooth and serve
immediately.
From The Gazette, 91/02/20.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Creole Shrimp Stew
Categories: Cakun, Shellfish, Stews
Servings: 4
1/3 c Chopped Bacon 3 c Seafood Stock
1/3 c All-Purpose Flour 2 c Water
4 Stalks Celery, chopped 2 tb Lemon Juice
1 Large Onion, chopped 1 tb Granulated Sugar
1 Large Green Pepper, chopped Creole Spices
6 Green Onions, chopped 2 lb Uncooked, shelled Shrimp
1 c Tomato Paste 1/4 c Minced Fresh Parsley
* Instead of using bacon fat to blend with the flour, it can be drained off
and you can use oil. cook bacon in large, heavy pan over medium heat until
fat escapes and bacon is crisp. Blend in flour and whisk until it burns a
peanut brown color. Add celery, onion, green pepper and green onions and
cook, stirring until vegetables soften, about 10 minutes. Blend in tomato
paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir
to blend mixture into a roux. Bring to a boil, reduce heat, cover and
simmer very slowly, stirring frequently, until sauce thickens, about 10
minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to
cook over low heat, just until shrimp turn pink. taste and adjust
seasonings. Serve hot over hot rice. 4 servings.
By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cream Cheese Crosses
Categories: Desserts
Servings: 18
3 oz Cream Cheese, softened 2 tb Honey
1 tb Butter, softened 1/4 ts Grated Lemon Rind
In a small bowl, beat cream cheese and butter until smooth. Beat in honey
and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture
to make crosses on buns. Do not reheat once crosses are in place. Makes
enough for 1 1/2 dozen buns.
From The Gazette, 91/02/27.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Marinated Beef
Categories: Beef
Servings: 4
1 lb Boneless beef sirloin steak 1/2 Green bell pepper cut into
Cut into 1" cubes 4 pieces
2 tb Lemon juice 1/2 Red bell pepper cut into 4
2 tb Grated onion Pieces
2 tb Red wine vinegar 1/2 Yellow bell pepper cut into
2 tb Vegetable oil 4 pieces
1/4 ts Ground cumin 4 sm Onions, parboiled
1/4 ts Garlic powder Salt and pepper to taste
1/4 ts Crushed red pepper
Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in
bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces
onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so
surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning
occasionally,to desired doneness.Season with salt and pepper to taste.Makes
4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: WESTERN LIGHT BROIL WITH VEGETABLES
Categories: Beef
Servings: 4
1 lb Beef top round or boneless 1/4 ts Garlic powder
Sirloin steak,cut 1" thick 6 oz Asparagus tips, blanched
1/2 c Light soy sauce (2 1/2" long)
2 tb Honey 3/4 c Diagonally cut carrots,
2 tb Lemon juice Blanched
2 Green onions, finely 1/2 c Frozen peas,blanched
Chopped 4 Tomato roses,if desired
Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade
over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning
occasionally.Pour off marinade;discard.Place steak on rack in broiler pan
so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to
medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount
of each vegetable,in spoke fashion,on four dinner plates.Carve steak into
1/4" thick slices.Arrange 4 slices of beef over vegetables.Top with a
tomato rose,if desired.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: DINER MEAT LOAF
Categories: Meatloaf
Servings: 6
1 1/2 lb Ground beef 1 1/2 ts Salt
1 c Soft bread crumbs 1/4 ts Pepper
3/4 c Milk 1/4 ts Oregano
1/2 c Chopped onions 1 sm Can tomato sauce
1/2 c Parmesan cheese 3 Slices Mozzarella cheese
1 Egg, slightly beaten
Heat oven to 350 degrees.Combine all ingredients except tomato sauce and
Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan, shape loaf.Bake 1 1/2
to 2 hours.Drain excess fat.Pour tomato sauce over loaf during last 1/2
hour of baking time.Place Mozzarella cheese on top.Bake 5 to 10
minutes.Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: DINER GOULASH
Categories: Stews
Servings: 8
2 lb Chuck or round steak, cut 2 ts Paprika
In cubes Pepper to taste
1/4 c Shortening 1/2 ts Dry mustard
1 c Onion 2 tb Worcestershire sauce
1 sm Garlic,minced 1 1/2 c Water
3/4 c Ketchup 2 tb Flour
1 tb Brown sugar 1/4 c Cold water
2 ts Salt 1 pk (8 oz) noodles
Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
flour and 1/4 cup cold water.Stir into meat mixture.Heat to
boiling,stirring constantly.Boil 1 minute.Pour over hot cooked
noodles.Serves 6 to 8.
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---------- Recipe via Meal-Master (tm) v7.04
Title: RED FLANNEL HASH
Categories: Beef
Servings: 6
1/2 lb Beets,trimmed 3 tb Chopped fresh parsley
2 md Potatoes,peeled 2 1/2 tb Butter
3 c Cubed cooked corned beef 1 ts Worcestershire sauce
2 Carrots, peeled and finely 1 ts Hot pepper sauce
Chopped 1/4 c Tomato juice
1 sm Green pepper,finely chopped Salt and pepper to taste
1 lg Onion, finely chopped 6 Poached eggs
1 sm Clove garlic,minced
Place beets in saucepan,cover with cold,unsalted water and slowly heat to
boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain
under cold water.Remove skins,cube and place in large bowl. Cook potatoes
in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to
beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix
well. Melt butter in 10" oven proof skillet.Press mixture into skillet and
cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper
sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30
minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the
mixture over and place skillet in oven.Bake until the potatoes are brown
and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BEEF AND TOFU
Categories: Beef
Servings: 4
1 c Beef broth 1 cl Garlic minced
1 tb Cornstarch 2 c Shredded Chinese cabbage
2 tb Water 1/2 lb Tofu, cut into 1/2" cubes
1 ts Brown sugar 3 c Hot cooked rice
2 tb Oil 2 Green onions with tops,
1/2 lb Lean ground beef Sliced
Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a
small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink,breaking larger pieces with a wooden spoon.Add garlic and
Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth
mixture;stir until thickened.Add tofu;gently stir until heated,about 1
minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
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---------- Recipe via Meal-Master (tm) v7.04
Title: VEAL PAPRIKA
Categories: Veal
Servings: 4
1 lb Boneless veal stew meat 1/2 ts Salt
8 oz Fresh mushrooms,sliced 1/4 ts Pepper
1 c Chicken broth,divided use Dash caraway seed
1 lg Onion,finely chopped 3 tb Flour
1 ts Paprika 1/2 c Sour cream
In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion,
paprika,salt,pepper and caraway seeds.Cover with lid or plastic
wrap.Microwave on high 7 minutes;stir.Stirring midway through
cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining
1/2 cup broth until smooth.Stir into casserole.Microwave on high 2 to 3
minutes or until sauce thickens. Blend in sour cream;let stand 2
minutes.Serve over cooked noodles and sprinkle with additional paprika or
chopped fresh parsley.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: SPICY MU SHU BEEF ROLL-UPS
Categories: Chinese, Beef
Servings: 4
1 lb Shaved roast beef 2 c Shredded fresh spinach
1 c Orange marmalade Leaves, lightly packed
1/2 c Hot picante salsa 1 c Thinly sliced fresh
1 ts Grated gingerroot Mushrooms
8 Flour tortillas, 1/2 c Thinly sliced green onions
9" diameter Green onion brushes (opt)
1/2 c Sliced unblanched almonds
Divide beef into 8 equal portions;cover and set aside.Combine
marmalade,salsa and gingerroot in small saucepan.Cook and stir over low
heat until warm. Soften tortillas according to package directions.Spread
about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with
almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly
among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll
pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or
until heated through.To serve, arrange 2 roll-ups on each plate;garnish
with green onion brush. pass remaining marmalade mixture.Makes 4 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BOURBON MARINATED STEAKS
Categories: Beef
Servings: 6
6 1 to 1 1/4" thick T-bone, 1/4 c Worcestershire sauce or
Porterhouse or New York Commercial steak sauce
Strips 6 Garlic cloves, crushed
1/3 c High quality bourbon Freshly ground pepper,to
3/4 c Olive oil Taste
Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and
pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to
3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes
before cooking. Cook steaks over a hot fire,2 minutes on each side for
rare,3 minutes on each side for medium.Brush with the remaining marinade
until done. Discard any unused marinade.Total cooking time: 4 to 8
minutes,depending on rareness.Serves 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ITALIAN BEEF
Categories: Italian, Beef
Servings: 14
10 lb Round or rump roast 1 tb Oregano
1/2 c Vinegar 1 sm Onion,diced
2 tb Worcestershire sauce Salt
1 cl Garlic,minced Pepper
-----------------------------------SAUCE-----------------------------------
7 3/4 c Water 1 pk Italian Dressing Mix
3 Beef bouillon cubes 2 ts Basil
8 tb Worcestershire sauce 1 pk Au Jus Mix
4 ts Oregano
Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.
Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350
degrees 3 hours or until done.Slice when cool. Before serving,combine sauce
ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on
poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE
Categories: Beef
Servings: 8
1 3 lb. boneless beef rib eye 1 tb Cornstarch
Roast 1 cn (13 3/4 oz) single strength
3/4 ts Salt,divided Beef broth
1/2 ts Pepper,divided 1 cn (4 oz) mushroom pieces and
1/2 c Chopped onion Stems, drained
1/2 c Dry red wine 1 tb Chopped parsley
About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4
tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open
roasting pan.Insert meat thermometer so bulb is centered in thickest
part,but not resting in fat.Do not add water.Do not cover. Roast in 350
degree oven to desired degree of doneness.Allow 18 to 20 minutes for
rare;20 to 22 minutes for medium. About 15 minutes before serving,remove
roast when meat thermometer registers 135 degrees for rare;155 degrees for
medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm
place before carving. Roast should continue to rise about 5 degrees in
temperature to 140 degrees for rare,160 degrees for medium. While roast is
standing,remove rack from roasting pan;skim fat.Add onions to pan
drippings;place roasting pan over medium high heat on top of range.Cook
onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to
boil;cook about 3 minutes or until thickened. Combine cornstarch and
remaining,salt and pepper.Gradually,add beef broth to cornstarch
mixture,stirring constantly;add to wine mixture in roasting pan.Continue
cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib
eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
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---------- Recipe via Meal-Master (tm) v7.04
Title: LEMON MARINATED SIRLOIN STEAK
Categories: Beef
Servings: 6
1 2 lb. sirloin steak, cut 2 4 ts Sugar
To 2 1/2" thick 1 1/2 ts Salt
1 ts Finely shredded lemon peel 1 ts Worcestershire sauce
1/2 c Lemon juice 1 ts Prepared mustard
1/3 c Cooking oil 1/8 ts Pepper
2 tb Sliced green onion
Score fat edges of steak.Place meat in a shallow baking dish.Combine
remaining ingredients.Pour over steak.Cover;let stand 4 hours in the
refrigerator or overnight,turning steak several times. Remove steak from
marinade,reserving marinade.Pat excess moisture from steak with paper
towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to
17 minutes more for medium-rare.Heat reserved marinade on grill. Remove
steak to serving platter.Carve steak across the grain;spoon marinade over
slices.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: ORIENTAL BEEF SHORT RIB BARBECUE
Categories: Oriental, Beef
Servings: 6
4 lb Beef short ribs, trimmed 1 1/2 tb Toasted sesame seeds,
Of excess fat and cut Crushed
Crosswise no more than 3/8 1 tb Minced garlic
To 1/2" thick 1 tb Grated fresh ginger root
2/3 c Thinly sliced green onions 1/2 ts Ground red pepper
1/2 c Soy sauce 1/8 ts Freshly ground Szechuan
1/2 c Water Peppercorns
1/4 c Oriental dark roasted Fresh red chili peppers
Sesame oil Green onions
2 1/2 tb Packed brown sugar Radish Roses
Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame
seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and
marinade in plastic bag or utility dish, turning to coat.Close bag securely
or cover dish;marinate in refrigerator 4 to 6 hours,turning
occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid
over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on
marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired
degree of doneness.Place ribs on platter;garnish with chili peppers,green
onions and radish roses.Makes 6 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BRISKET WITH PEPPERCORNS
Categories: Beef
Servings: 8
1 Beef brisket, trimmed of 1 c Water
Fat 1 c Cracked black peppercorns
1 c Soy sauce Corn Oil
Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse
in water,blot dry.Spread cracked peppercorns on counter,oil one side of
brisket and press oiled side onto peppercorns.Peppercorns should completely
coat one side of brisket. Place brisket on broiler pan,peppercorn side up
and broil for 10 minutes so that peppercorns are charred.Then,without
turning meat, lower rack and roast the brisket at 325 degrees for 10
minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly
sliced,at room temperature.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: JUDY'S SWEDISH MEATBALLS
Categories: Meat balls
Servings: 60
1/2 c Fine dry bread crumbs 1/8 ts Nutmeg
2/3 c Milk or water 1/3 lb Ground beef
1 Egg 1/3 lb Ground pork
2 tb Minced onion 1/3 lb Ground veal
1 1/4 ts Salt 2 tb Butter or margarine
1/8 ts Pepper 1/4 c Water
Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and
minced onion.Add salt,pepper,nutmeg and ground beef;mix thoroughly.
Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt
butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking
pan occasionally to keep balls round.Add water;cover skillet. Simmer 20
minutes.Yield: 50 to 60 small meatballs.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SESAME BEEF STRIPS
Categories: Beef, Microwave
Servings: 4
1 lb Beef flank steak 1 ts Sugar
4 Finely chopped green onions 1 pk (16 oz) frozen Oriental
(about 1/3 cup) Vegetable combination,
1/4 c Soy sauce Cooked
2 tb Toasted sesame seeds Cherry tomatoes
2 tb Rice wine or dry sherry Parsley sprigs
Partially freeze steak to firm.Slice steak,diagonally,across the grain
into 1/4" strips.Combine green onions,soy sauce,sesame seeds, rice wine and
sugar.Place beef strips and marinade in plastic bag or utility
dish,stirring to coat.Close bag securely or cover dish. Stirring
once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve
marinade.Thread beef strips loosely (weaving back and forth) on eight (9 to
10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt.
rectangular microwave baking dish.Brush with reserved marinade;cover with
waxed paper.Turning skewers over midway through cooking (bring inside to
outside),microwave on high for 4 minutes.Rearrange skewers again and
microwave on high 1 minute or until beef is slightly pink.(Do not
overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on bed of
cooked Oriental vegetables.Garnish with cherry tomatoes and parsley.Makes 4
servings.
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---------- Recipe via Meal-Master (tm) v7.04
Title: YEAR OF THE DRAGON BEEF
Categories: Chinese, Beef, Microwave
Servings: 4
1 lb Beef top round steak, cut 2 tb Cornstarch
1" thick 4 ts Soy sauce
1 tb Vegetable oil 1 ts Finely minced fresh ginger
1 cl Garlic,minced Root
1 c Single strength beef broth 1 lg Red bell pepper, cut into
thin strips 1 pk (6 oz) frozen pea pods,
thawed and patted dry
Green and White salad
savoy 3 c hot cooked rice
Slice steak across the grain into 1/8" strips.Coat 1 1/2 qt. rectangular
dish with oil;evenly layer beef strips and garlic over bottom.Cover with
waxed paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or
until meat is brown.Pour off drippings,if necessary. Combine
broth,cornstarch and soy sauce;add with ginger to beef. Stirring midway
through cooking,microwave on high 4 minutes.Stir in red pepper.Stirring
every 2 minutes,microwave on high 4 to 6 minutes or until sauce thickens
and boils.Stir in pea pods. Stirring midway through cooking,microwave on
high 2 to 3 minutes or until heated through. Line outer edge of platter
with salad savoy.Place rice in center of platter;spoon beef mixture over
rice.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: DANISH MEAT BALLS
Categories: Meat balls
Servings: 30
1 lb Hamburger 1/8 ts Pepper
1/3 c Catsup 3-4 dashes tabasco
2 ts Worcestershire sauce 1/2 Green pepper (minced fine)
1/2 ts Salt
-----------------------------------SAUCE-----------------------------------
3/4 c Catsup 1 ts Pepper
1/2 c Water 3-4 dashes tabasco
1/4 c Cider vinegar 2 ts Soy sauce
3 tb Brown sugar 2 ts Sugar
1 1/2 ts Salt
Mix well & form into balls the size of walnuts. Cook over low heat until
done but not brown. Danish meat ball sauce: Simmer approximately 20
minutes.Pour over meat balls.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BAKED BURGUNDY BEEF
Categories: Beef
Servings: 6
2 lb Cubed chuck roast 1/4 c Fine dry bread crumbs
1 c Burgundy 1 Bay leaf
1 cn (10 1/2 oz.) condensed Buttered noodles
Onion soup
350 degree oven Time to prepare - 3 hours In casserole thoroughly combine
ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has
thickened.Serve over noodles.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SAUERBRATIN MEATBALLS
Categories: Meat balls
Servings: 30
1 lb Ground beef 1 ts Salt & pepper
1/2 c Chopped onions 2/3 c Condensed milk
Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp.
catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay
leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at
low heat 1/2 to 3/4 hour. Serve over mashed potatoes.
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---------- Recipe via Meal-Master (tm) v7.04
Title: FAST MEAT LOAF PATTIES
Categories: Meatloaf
Servings: 8
2 lb Ground beef 1 Egg
1/2 c Catsup 1/2 ts Celery salt
1/2 c Diced onions 1/2 ts Garlic salt
1/2 c Oat meal 1 Dash salt & pepper
1/2 c Milk
Mix into patties of desired size (at least 1/2 inch thick). Place to short
strips of bacon on top and bake @ 375 degrees for about 25 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: ROAST IN FOIL
Categories: Beef
Servings: 12
1 Rump roast ( 4 - 4 1/2 1 pk Onion soup mix
Lbs.) 1/3 c Red wine
Mix onion soup & red wine.Place rump roast in aluminum foil. Pour onion &
wine over meat.Seal aluminum foil.Bake @ 300 degrees for 5 hours. DON'T
PEEK!
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BURGUNDY OVEN BEEF STEW
Categories: Stews
Servings: 8
2 tb Soy sauce 1 cl Garlic,minced
2 tb Flour 1/4 ts Pepper
2 lb Beef stew meat 1/4 ts Marjoram
4 Carrots 1/4 ts Thyme
2 lg Onions 1 c Dry red wine
1 c Thinly sliced celery 1 c Sliced fresh mushrooms
Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to
sauce mixture. Cut carrots into chunks,slice onions,and add along with
celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @
325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until
tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BUN LESS SUPER BOWL BURGER
Categories: Hamburger
Servings: 1
1/2 lb Lean ground beef 3 ts Margarine or butter
2 md Onions Seasoned salt and pepper
Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter in
skillet and add onions,frying and stirring for about 5 minutes. Remove
then.Put burgers into skillet and brown on all sides over medium heat for
approximately 10 minutes.Turn down heat and add cooked onions,salt and
pepper.Serve smothered with onions. (Recommend meal served with 12 ounces
of selected barley,malt,rice, hops and water.)
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CORN BEEF WITH COLCANNON POTATOES
Categories: Beef
Servings: 6
Corned beef for Oven 3 c Hot, seasoned mashed
Roasting Potatoes
4 c Shredded cabbage Chopped parsley (opt)
1 c Chopped onion
Prepare corned beef according to package directions.Toward the end of the
roasting,cook the cabbage and onion in a small amount of boiling salted
water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with chopped
parsley,if desired.Serves 6.
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---------- Recipe via Meal-Master (tm) v7.04
Title: ORIENTAL SPICY ORANGE BEEF
Categories: Chinese, Beef
Servings: 4
1 lb Beef flank or round steak 1 c Cool beef broth
2 tb Corn oil 1/4 c Soy sauce
1/4 c Slivered orange peel 1/4 c Dry sherry
1 cl Minced garlic 1/4 c Orange marmalade
1/2 ts Ground ginger 1/2 ts Crushed dried red pepper
2 tb Corn starch
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry,
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
over medium heat. Boil 1 minute. Serve over rice. Serves 4.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BEEF BURGER MIGNON
Categories: Beef
Servings: 6
-----------------------------------FILETS-----------------------------------
1 1/2 lb Ground round steak,ground 1 tb Worcestershire sauce
Twice 1/4 c Beef bouillon
1/2 c Soft bread crumbs 6 tb Butter
3 tb Minced scallions 1 ts Seasoned salt
2 tb Minced parsley 6 Mushroom caps, for serving
1/8 ts Fresh ground pepper
-----------------------------------SAUCE-----------------------------------
1/4 c Butter 1/8 ts Salt
1/4 c Minced parsley 2 tb Ketchup
1 cl Garlic,minced 1/4 c Red wine
1/2 ts Lemon juice 1/2 c Beef bouillon
1/4 ts Crushed rosemary 6 Toast points for serving
----------------------------------GARNISH----------------------------------
Onion ruffles Parsley
Carrot curls
Combine all filet ingredients except butter and seasoned salt. Shape into
six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center
of each enclosing well.Wrap a strip of foil,1 1/2 inches
wide,around,folding over ends to secure. Sprinkle both sides with seasoned
salt.Chill while preparing mushrooms and sauce.
Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set
aside.Wipe out pan for sauce.
Make sauce by combining all ingredients and simmer 10 minutes, until
slightly thickened.Keep warm.
Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook
filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil
strips.Place on toast points on serving plate.Spoon on sauce and top with
mushroom caps.Garnish. Serves 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: RHUBARB - BE CUED BEEF RIBS
Categories: Beef
Servings: 6
4 lb Lean,meaty beef short ribs 1/2 ts Seasoned salt
1/2 c Water
-------------------------------BARBECUE SAUCE-------------------------------
1 c Sliced rhubarb 3/4 c Rose wine
1 Envelope onion soup mix 1/3 c Water
(1 1/2 oz.) 1/2 ts Basil
1/3 c Honey 1/8 ts Pepper
1/3 c Chili sauce
----------------------------------GARNISH----------------------------------
Red onion Greens
Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned
salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine
remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour
over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on
serving platter. Garnish.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: "LICKING' GOOD" BEEF STEAK
Categories: Beef
Servings: 6
2 lb Round steak 1 cn Beer
3 tb Oil 3 tb Brown sugar
4 Lemon slices 1 tb Parsley flakes
3 md Sliced onions 2 ts Thyme
2 cl Minced garlic Salt and pepper to taste
1/2 c Flour 8 oz Cooked broad noodles OR
1 cn Beef bouillon 2 c Cooked rice
----------------------------------GARNISH----------------------------------
Green pepper slices Cherry tomatoes
Fresh parsley
Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil
to which you have added lemon slices. Remove steak to pan large enough in
which to bake it. Layer onions and garlic over meat.Sprinkle flour over
top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and
pepper.Pour over steak and bake uncovered in 325 degree oven for 3
hours.Serve over cooked broad noodles or cooked rice.Garnish with green
pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: BEEF GOULASH
Categories: Stews
Servings: 4
1 lb Beef stew meat, cut into 1 tb Paprika
1" cubes 1/4 ts Salt
1 md Onion,chopped 1/4 ts Caraway seed
2 ts Cooking oil 1/4 ts Pepper
1 cn Beer (1 1/2 cups) 3 Potatoes (about 1 lb.)
3/4 c Water 1 cn (8 oz) sauerkraut
1/4 c Tomato paste 2 tb Snipped parsley
In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the
beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1
1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add
potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20
minutes or until vegetables are tender.Cook,uncovered,10 minutes more or
until mixture is thickened and most of the liquid is evaporated. Serves 4.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: TOP OF STOVE MEATLOAF
Categories: Meatloaf
Servings: 2
1/2 lb Ground beef (about 1 cup 1/2 ts Salt
Lightly packed) Pepper as desired
2 tb Uncooked rolled oats 1/4 c Water
1 tb Finely chopped onion 1/2 c Tomato sauce
3 tb Milk
Put first 6 ingredients in bowl;mix well.Shape into 2 loaves. Brown loaves
on all sides in greased fry pan over medium heat. Pour off fat.Add
water.Pour tomato sauce over loaves.Cover and cook over low heat 30
minutes.Add more water during cooking if needed.Serves 2.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SWEET - SOUR MEAT
Categories: Poultry, Beef, Pork
Servings: 2
1 sm Green pepper 2 tb Vinegar
1 tb Fat or oil 1 tb Soy sauce
2 tb Sugar 3 tb Raisins
1 tb Cornstarch 2/3 c Cut-up cooked chicken,
2/3 c Chicken, turkey or meat Turkey, beef or pork
Broth
Cut green pepper in 1" pieces.Cook slowly in fat or oil in a heated fry
pan about 10 minutes,until tender.Mix sugar and cornstarch.Mix in
broth,vinegar and soy sauce;add to green pepper.Cook over medium
heat,stirring until sauce is clear and thickened.Add meat and
raisins.Heat.Serves 2.
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---------- Recipe via Meal-Master (tm) v7.04
Title: DUMPLINGS
Categories: Breads
Servings: 12
2 c Bisquick baking mix 2/3 c Milk
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
by spoonfuls onto boiling stew.Cook uncovered over low heat 10
minutes;cover and cook 10 minutes.Maker 10 - 12.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: STUFFED GREEN PEPPERS (Oven Bag)
Categories: Hamburger
Servings: 6
1 tb Flour 1 1/2 lb Ground beef
4 cn (6 oz. each) tomato paste 1 c Grated Cheddar cheese
1 c Water 1 1/2 c Cooked rice
1 tb Sugar 1 1/2 ts Salt
1/2 c Chopped onion 1/4 ts Pepper
1 cl Garlic,minced 6 md Green peppers
Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and
sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce
into bag.Brown ground beef in skillet.Add onion and garlic;cook until
transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato
sauce.Remove tops and seeds from green peppers;stuff with meat
mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To
serve, spoon sauce over stuffed peppers.Serves 6.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: MEAN AND LEAN BEEF STROGANOFF
Categories: Beef
Servings: 4
3/4 lb Beef round steak, cut 1/2" 1 8 ounce carton plain low
Thick and trimmed of fat Fat yogurt
1 tb Cooking oil 1 tb All purpose flour
2 c Sliced fresh mushrooms 1 ts Sugar
1/2 c Dry sherry 1/2 ts Salt
1/2 c Water Dash pepper
1/2 ts Instant beef bouillon 2 c Hot cooked rice
Granules Snipped parsley (opt)
Partially freeze the steak.Thinly slice across the grain into bite-size
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture
into the liquid in the skillet;stir in meat and mushrooms.Cook and stir
over low heat until the mixture is thickened and heated through;DO NOT
BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with
snipped parsley,if desired.Makes 4 servings.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: FLUFFY LIGHT MEAT LOAF
Categories: Meatloaf
Servings: 4
1 lb Ground beef 1 sm Onion, finely chopped
1 cn (6 oz.) tomato paste 1 tb Freshly chopped parsley
1/2 c Oatmeal 1 Egg, lightly beaten
3 tb Finely chopped green pepper 1/4 ts Finely chopped garlic
Or celery 1/2 ts Salt
2 tb Bran 1/4 ts Freshly ground pepper
2 tb Wheat germ Chili sauce
Preheat oven to 350 degrees.Combine all loaf ingredients, using your
hands.Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of
chili sauce (or ketchup if desired), bake 50 minutes to 1 hour.(Do not
overbake,since part of the secret of fluffiness is shorter cooking
time.)Serve the meat loaf sliced and hot.Serves 4.
Variation: Half ground veal and half ground beef can be used for the meat
loaf - lower in calories.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: HUNGARIAN GOULASH
Categories: Stews
Servings: 8
2 lb Beef stew meat, cut into 2 tb Worcestershire sauce
1" cubes 1 tb Packed brown sugar
1 md Onion,sliced 2 ts Salt
1 sm Clove garlic,chopped fine 2 ts Paprika
1/4 c Shortening 1/4 ts Dry mustard
1 1/2 c Water 1/4 c Cold water
3/4 c Ketchup 2 tb Flour
Cook and stir beef,onion,and garlic in shortening until beef is
brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown
sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and
simmer 2 to 2 1/2 hours until beef is tender.
Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to
boiling,stirring constantly.Boil and stir one minute until thickened.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CHINESE BEEF AND TOMATOES
Categories: Chinese, Beef
Servings: 8
4 md Tomatoes 2 tb Oil
2 lb Flank steak 1 md Green pepper,sliced
3 tb Soy sauce 1 md Onion,sliced
2 tb Dry sherry 1 Beef bouillon cube
1 cl Garlic,minced 3/4 c Boiling water
1/2 ts Ground ginger 2 tb Cornstarch
1/8 ts Ground black pepper 2 tb Cold water
Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
completely.Cover and refrigerate 8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper and onion saute for 2
minutes.Dissolve bouillon cube in boiling water. Add beef and
marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook
and stir until thickened.Cut tomatoes into wedges;add to skillet;stir
gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve
hot over rice with scallions,if desired.Serves 6 to 8.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: TOMATO AND LIVER STIR-FRY
Categories: Chinese, Meats
Servings: 4
2 md Tomatoes 1 ts Sugar
1 lb Beef liver 1/2 ts Salt
1 tb Soy sauce 1/4 ts Ground ginger
1 tb Sherry 4 tb Water,divided
2 ts Cornstarch 1 md Onion,cut in wedges(1 cup)
Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to
20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add
liver and marinade to skillet. Cook and stir until partially cooked,about 2
minutes.Remove from skillet and set aside.To the skillet add remaining 2
tablespoons water.Add onions;cook and stir until onions are crisp and
tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are
tender,1 minute.Add reserved liver and marinade;cook and stir until meat is
cooked,but still pink in the center,about 2 minutes Serve with cooked
rice,if desired.Serves 4.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CAJUN SEASONING
Categories: Spices, Cajun
Servings: 1
1/2 c Salt 1/4 c Black pepper
3/4 c Garlic,chopped 1/4 c Cayenne pepper
Combine together.Store in sealed glass jar.Self life unlimited.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: CAMPERS HOBO PIE
Categories: Hamburger
Servings: 4
1 lb Ground beef 1 md Onion, sliced in 1/4"
4 Carrots sliced Pieces
2 Potatoes cubed Butter
Form hamburger patties and put one patty,with individual servings of whole
carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush
everything with butter and sprinkle with salt and pepper.Fold foil over
food and place on charcoal or open fire Cook for an hour,turning every 15
minutes.Chicken can be substituted for the hamburger meat.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: SCALOPPINE AL LEMON
Categories: Veal
Servings: 6
1 1/2 lb Veal scallops, cut 3/8" 2 tb Margarine
Thick and pounded until 2 tb Olive oil
1/4" thick 3/4 c Beef stock,fresh or canned
Freshly ground black 6 Paper thin lemon slices
Pepper 1 tb Lemon juice
2 tb Flour
Season the veal scallops with pepper,then dip them in flour and shake off
excess.In a heavy skillet,melt margarine with olive oil over moderate
heat.When foam subsides,add veal scallops four or five at a time,and saute
them until golden brown. Transfer the veal scallops to a plate.Pour off
most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2
cups beef stock and let boil briskly for a few minutes,stirring constantly.
Scrape in any browned bits clinging to the bottom and sides of the pan.
Return the veal to the skillet and arrange lemon slices on top. Cover
skillet and simmer over low heat for 10 to 15 minutes or until veal is
tender when pierced with a knife. Transfer scallops to a heated platter and
surround with lemon slices. Add the 1/4 cup of remaining beef stock to the
juices in the skillet and oil briskly until stock turns to a syrupy
glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over
scallops. Serves 6.
Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
possible. Follow directions above,but cooking time will be
increased to 45 minutes to an hour over low heat or until
tender.
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---------- Recipe via Meal-Master (tm) v7.04
Title: RICE AND BEEF ORIENTAL
Categories: Oriental, Beef, Rice
Servings: 4
3/4 lb Flank steak, cut into thin 1 1/2 c Water
Strips 2 tb Dry sherry
2 tb Oil 1 tb Soy sauce
1 1/2 c Broccoli florets 1 pk French's Spice Your Rice
1/2 c Scallions,cut diagonally Beef and Onions Flavor
Into 1" pieces Seasoning
1/2 c Diced red pepper 1 1/2 c Rice
Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add
vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning
mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5
minutes.Fluff with a fork.Makes 4 servings
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