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MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Raspberry Shortcakes Categories: Cakes Servings: 4 1/2 c All-purpose flour 1 1/2 c Raspberries 2 tb Granulated sugar 2 tb Granulated sugar, or to 1/4 ts Double acting baking powder Taste 4 tb Heavy cream 1 tb Framboise, or to taste 1/8 ts Salt 1/3 c Well-chilled heavy cream 2 tb Cold unsalted butter Connfectioners sugar for Cut into bits Sprinkling 2 tb Unsweetened cocoa powder Mint sprigs for garnish if 1/4 ts Baking soda Desired From Gourmet/May 1991 For the shortcakes Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min., or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half.(The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Raspberry Mousse Cake Categories: Cakes Servings: 4 MMMMM--------------------------CHOCOLATE CAKE------------------------------- 3 Eggs, separated 1/2 c Flour 1/3 c Granulated sugar 2 tb Unsweetened cocoa powder MMMMM-------------------------RASPBERRY SYRUP------------------------------ 1/4 c Sugar 2 tb Raspberry liqueur 1/4 c Water MMMMM-------------------------RASPBERRY MOUSSE------------------------------ 1 1/2 Unflavored gelatin 3/4 c Sugar 1/4 c Water 2 tb Lemon juice 2 pk (each 300 grams) frozen 2 tb Raspberry liqueur Raspberries, thawed 2 c Whipping cream MMMMM-------------------------CHOCOLATE GLAZE------------------------------ 4 oz Semisweet chocolate 1/4 c Whipping cream This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors. CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan;bake in 350F oven for 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack. RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes. Stir in liqueur. Let cool. RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring occasionally,over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish. TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layers for another use. Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1-2 hours. CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt chocolate with crea, stirring until smooth. Let cool to room temperature yet still spreadable; pour over mousse and spread evenly. Spoon remaining mouse into pastry bag fitted with small plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fresh Tomato, Bacon and Onion Fettucine Categories: Italian, Pasta Servings: 2 4 oz Uncooked fettuccine 1 c (1 medium) chopped tomato 3 Slices bacon 1 tb Chopped fresh basil OR 1/4 c Chopped onion 1/2 ts Dried basil leaves Cook fettuccine to desired doneness as directed on package. Drain, keep warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Bacon, Cabbage and Pasta Soup Categories: Soups Servings: 4 4 Slices bacon, cut up 1 (16 oz.) pkg. Green Giant 2 c Coarsely shredded cabbage Frozen Pasta & Vegetables 2 (14-1/2 oz.) cans beef Accent Garden Herb Broth Seasoning Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FUZZY'S FANTASTIC SOUTH TEXAS ROAD MEAT CHILI Categories: Chili Servings: 12 3 md Bell peppers; chopped 5 lb Venison; coarsely ground 3 md Onions; chopped 6 Drops Tabasco 2 Fresh Jalapenos; deveined & 7 oz Green chiles; diced Seeded 28 oz Stewed tomatoes 4 Garlic cloves Water 4 lb Chuck; coarsely ground Salt and pepper to taste Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LAMB, LENTIL, AND ROSEMARY SOUP Categories: Soups Servings: 6 2 tb Olive oil 2 c Chopped very ripe tomatoes 1 tb Butter Or canned tomatoes 3 cl Garlic, minced 1 Bay leaf 2 Onions, chopped 1 Bone from a roast leg of 2 Carrots, cut into small Lamb Cubes 1 c Cubed cooked lamb 1 ts Salt Tabasco or other liquid hot 1 ts Pepper Pepper sauce 6 c Lamb stock 1. In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LAMB STOCK Categories: Soups Servings: 1 1 Bone from a 6-lb leg of 1 lg Ripe tomato OR Lamb, cut in half 1 c Canned tomato, cut into 3 Stalks celery, cut into Small pieces Small pieces Any drippings from roast 2 Carrots, cut into small Lamb Pieces 4 Peppercorns 2 Onions, peeled and 1 Bay leaf Quartered 1 Parsley add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: "Good Luck" Rice Custard Categories: Desserts Servings: 6 1 1/2 c Raw rice Ounce size) 2 cn Evaporated milk (5 ounces 5 Eggs, separated Each) 1 ts Vanilla 1/2 c Raisins Cinnamon to taste 1/2 Box vanilla pudding (3 Milk Cook the rice in 4 cups of water, add the sugar and cook until almost tender. Add the evaporated milk and raisins. Mix the pudding in a cup of milk and add to the rice mixture. Beat the egg whites until stiff. Beat the yolks separately and then mix the whites and yolks mixture. Then turn off the heat. Mix well. If it seems a little thick just add some more milk. Serves 6 or more. The Legends of Louisisna Cookbook; Sheila Ainbinder; Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cocada Imperial (Imperial Coconut Flan) Categories: Desserts, Mexican Servings: 6 2 c Milk Pinch salt 3/4 c Granulated sugar Flan mold coated with 1 Small coconut Caramel 5 Small eggs, separated Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note. Pierce holes through two of the "eyes" of the coconut and drain the water from it. Set the water aside. Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell. Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan. Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly. Add the "condensed" milk and continue cooking for another 5 minutes. Set the mixture aside to cool. Beat the egg yolks together until they are creamy and stir them well into the coconut mixture. Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. NOTES: Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good. Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut. If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen. To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded. From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: George Liu's Moo Goo Gai Pan Categories: Chinese, Poultry Servings: 10 4 Chicken breast halves, 8 oz Fresh mushrooms, sliced Skinned, boned and sliced 4 lb Chinese white cabbage, Salt and pepper, to taste Chopped 4 cl Garlic, minced 2 tb Sugar 2 c Water 4 tb Soy sauce 1 tb Cornstarch 6 Scallions, chopped 5 tb Corn oil In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. Makes 10 servings. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sesame Chicken Wings Categories: Poultry, Appetizers Servings: 8 36 Chicken drumettes (bottom 2 ts Ground coriander Part of chicken wing) 3 tb Soy sauce 2 cl Garlic 3 tb Fresh lemon juice 1 Inch fresh ginger, peeled 2 tb Sesame oil 1 Onion, quartered 2 tb Sugar 1 ts Red pepper flakes 1/2 c Sesame seeds (approx) 2 ts Salt Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d'oeuvres. From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Polenta Triangles Categories: Mexican, Appetizers, Microwave Servings: 8 3 c Cold water 1/2 c Whole kernel corn 1 c Coarse yellow cornmeal 1/2 c Red pepper, roasted and 1 Env. onion soup mix Finely chopped 4 oz Mild chopped green chilies, 1/2 c Sharp Cheddar cheese, Drained (1 can) Shredded Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cajun Shrimp Categories: Cajun, Shellfish, Appetizers Servings: 15 1 lb Extra large shrimp, peeled 1/4 ts Salt 1 tb Fresh lime juice 1/4 ts Red pepper 1/2 ts Garlic powder 1/8 ts Black pepper 1/2 ts Onion powder Lime wedges 1/4 ts Thyme Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. From "Season of Wonder: Christmas 1990". [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cayenne Pepper Wafers Categories: Appetizers Servings: 72 1/2 lb Gruyere cheese, grated 1 ts Salt 1 c Unsalted butter, at room 2 1/2 c Sifted all-purpose flour Temperature 1 c Chopped walnuts or pecans. 1 ts Cayenne pepper Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container. Makes 6 dozen. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Christmas Crab Quesadillas Categories: Seafood, Appetizer Servings: 8 1/4 lb Butter or margarine, 2 tb Sour cream Divided 1 ts Chopped fresh dill 1 Whole shallot (or 2 or 3 Salt, to taste Green onion), finely Hot pepper flakes, to taste Minced 6 10-inch flour tortillas at 1 ts Chopped fresh chives Room temperature 1/2 lb Lump crab meat, picked over 3/4 c Grated Monteray Jack cheese To remove shells MMMMM----------------------------GARNISHES--------------------------------- 1/2 c (each) finely chopped red Salsa And green bell peppers Quacamole Radicchio leaves, 3 per Sour cream Plate Preheat the oven to 375F. Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers. Serves 8. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Crab Fritters Categories: Seafood, Appetizers Servings: 24 1 3/4 c All-purpose flour 4 lg Egg whites, divided 1 1/2 c Warm water 3 tb Chopped fresh parsley 2 tb Vegetable oil Salt and pepper, to taste 2 ts Baking powder All-purpose flour, for 1/8 ts Salt Dredging 1 lb Crabmeat Vegetable oil,for deep 3/4 c Fresh white breadcrums Frying MMMMM---------------------------CURRY SAUCE-------------------------------- 1 1/2 tb Olive oil 2 tb Orange Juice 1 sm Garlic clove, minced 1 tb Sugar 1 ts Curry powder 1 tb Fresh lemon juice 1/2 c Mayonnaise 1 tb Chutney 1/2 c Sour cream Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Gingerbread Teddy Bears Categories: Cookies Servings: 24 1 c Butter (or margarine) 1 ts Ginger 2/3 c Brown sugar 1/2 ts Ground cloves 2/3 c Corn syrup and/or molasses 3/4 ts Baking soda 4 c Flour 1 Egg; lightly beaten 1 1/2 ts Cinnamon 1 1/2 ts Vanilla extract In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Iowa Corn Casserole Categories: Casseroles Servings: 8 1 lb Bacon, diced 1/2 c Chopped green pepper 2 c Bread crumbs 2 cn Cream style corn 1/4 c Minced onion (16.5 oz. ea.) In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through. Yield: 6-8 servings. SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Italian Pot Roast Categories: Italian, Beef Servings: 10 1 Rump roast (4-5 lbs.) 2 Carrots, sliced 1 ts Salt 1 Whole Onion, studded with 2 tb Cooking oil 2 whole cloves 2 cl Garlic, minced 1 cn Tomato puree (15 oz.) 1/2 ts Dried basil 1/2 c Water or red wine 1 tb Dried parsley flakes 1/2 ts Beef bouillon granules 1/2 ts Pepper Cooked egg noodles Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings. SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cauliflower Au Gratin #2 Categories: Side dish, Vegetables Servings: 6 6 tb Butter or margarine 1/4 ts Salt 2 cl Garlic, minced Pepper to taste 4 oz Cooked ham, chopped Pinch Cayenne pepper Cauliflower, brokem into 1 1/2 c Shredded Swiss cheese Florets (4-6 oz.) 2 tb All-purpose flour 2 tb Chopped fresh parsley 1 1/2 c Whipping cream Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: German Meatballs #2 Categories: Pork, Beef Servings: 6 1 lb Ground beef 1 Egg, beaten 1/2 lb Ground pork 1/2 c Milk 1/2 c Finely chopped onion 3 tb Vegetable oil 3/4 c Fine dry bread crumbs 1 cn Sauerkraut (27 oz.), 1 tb Snipped fresh parsley Undrained 1 1/2 ts Salt 1/2 c Water, optional 1/8 ts Pepper 1 Parsley 1 ts Worcestershire sauce In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings. SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mexican Rice #2 Categories: Mexican, Rice, Beef Servings: 4 1 lb Ground beef 1 1/2 c Water 1 (16 oz.) jar salsa 1 ts Chili powder 1 (11 oz.) can Mexicorn whole 1 1/2 c Uncooked instant rice Kernel corn with red and 4 oz (1 cup) shredded Monterey Green peppers Jack cheese Brown ground beef in large skillet; drain. Stir in salsa, corn, water and chili powder; bing to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Rice Pudding #2 Categories: Desserts Servings: 4 1/4 c Rice, long grain 1/2 ts Almond extract 6 c Water, boiling Nutmeg, to taste (fresh) 1 qt Milk 1/2 c Almonds, blanched, coarsely 1 ts Salt Ground 2 tb Butter, melted 1 c Heavy cream, whipped 2 tb Sugar Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream. Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: EASY CHICKEN AND DRESSING Categories: Chicken Servings: 4 1 Chicken Broth 1/2 cn Water 1 cn Cream of celery soup 1 cn Cream of chicken soup 1 Pepperidge Farm corn bread 1/2 c Melted butter or chicken Stuffing Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CARMELED PEANUTS Categories: Snacks Servings: 1 1 lb Peanuts 1 c Brown sugar 1 Egg white 1/4 ts Salt 1 ts Cold water Contributed to the echo by: Kathi Crockett Now, I'd better get a recipe in here before the troups kick me out. Here's a fun and very easy party recipe for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour. This makes a nice, big batch and is delicious. You can also use other nuts. I first started doing this because I was always at a loss as to what to do with the leftover nuts from Christmas and this certainly takes care of them in short order. It's one of those recipes where you can't eat just one. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN CACCIATORIA Categories: Italian, Chicken Servings: 4 1 Chicken, cut up 28 cn Tomatoes 1 cl Garlic, peeled 8 Pearl onions, peeled 1/4 c Flour 6 Tomato paste 2 ts Salt 2 ts Sugar 1/8 ts Pepper 1 Bay leaf 1/4 c Oil Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. Serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHINESE TUNA STEAKS ON THE GRILL Categories: Chinese, Fish Servings: 4 1 Tuna steak 1 tb Water 1 ts Salt 1 ts Sugar 1 ts Finely chopped ginger root 2 tb Peanut oil 1/4 ts White pepper 1 tb Peanut oil 1 ts Cornstarch 2 ts Finely minced garlic 2 tb Salted black beans 1 c Chicken broth (or fish 4 Green onions with tops Stock) 2 ts Green chilies Spinach or red-leaf lettuce 1 tb Cornstarch Leaves Contributed to the echo by: Bill Birner Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FRUIT BUCKLE Categories: Desserts Servings: 4 1/4 c Shortening 1/2 c Sugar 1 Egg 1 c Flour 1/2 ts Baking powder 1/2 ts Salt 1/4 c Milk Fruit of choice Contributed to the echo by: Pat Knox Fruit Buckle Cream together shortening and sugar. Add 1 beaten egg, then sift flour, baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top and sprinkle with crumb topping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CRUMB TOPPING FOR FRUIT BUCKLE Categories: Desserts Servings: 4 1/2 c Sugar 1/2 ts Cinnamon 1/3 c Flour 1/4 c Butter Contributed to the echo by: Pat Knox Crumb Topping Mix all ingredients together of topping with fork until fine crumbles. Put on top of fruit and bake at 350 degrees for 25 to 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: FRUIT COBBLER Categories: Desserts Servings: 4 3/4 Stick butter 1 c Sugar 3/4 c Flour 2 ts Baking powder 3/4 c Milk 2 c Sweetened fruit Contributed to the echo by: Pat Knox Fruit Cobbler Melt butter in deep casserole dish. Mix sugar, flour, baking powder, and milk together; pour over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake for 45 minutes to 1 hour at 325 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PEACH ICE CREAM Categories: Desserts Servings: 4 6 Eggs, beaten Mashed 1 cn Eagle Brand milk Vanilla flavoring 1 1/2 c Sugar Sweet milk 8 Fresh peaches, peeled and Contributed to the echo by: Pat Knox Peach Ice Cream Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed peaches and flavoring. Pour into freezer containerand finish filling with sweet milk; stir real well. Freeze MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ASPARAGUS WITH RICE Categories: Vegetables Servings: 4 2 1/4 lb Asparagus 1/2 ts Meat extract 1 Onion Salt 1/4 c Butter Freshly ground pepper 1 1/4 c Arborio rice Grated Parmesan cheese 1/2 c Dry white wine 1 tb Butter 1 Bouillon cube Contributed to the echo by: Vincent Mcguire Asparagus with Rice Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: RUNZA Categories: Italian, Beef Servings: 4 1 1/2 lb Hamburger Dough 1/2 x Cabbage Salt+papper 1 Onion Cheese (velveeta) 1 Partially frozen Bread Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep in the Freezer for left overs, and when you want it again.. just heat-up with Microwave oven. RUNZA OVEN TEMP. 350-375 Brown hamburger and onion. drain, add cabbage and simmer. Slice bread dough and roll out on Floured board. Fill with hamburger + cabbage, put slice of cheese pinch tight. Bake till Brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: JEAN CHRETIEN'S TORTIERE Categories: Pork Servings: 6 1 lb Pork - ground Mashed 1 Onion - minced Salt and pepper 1 ts Poultry seasoning Pastry for 1 double-crust 1 Tomato - small, cooked and Pie Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit! Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: JOHN NUNZIATA'S CHOCOLATE CHEESE CAKE Categories: Desserts Servings: 10 1 1/2 c Graham wafer crumbs 1 c Sugar 5 tb Butter - melted 3 pk Cream cheese - 8-oz. 2 tb Sugar 12 pk Chocolate - semisweet, 2 tb Chocolate - semisweetened, 1-oz. squares Grated 1 c Sour cream 3 Eggs 3/4 c Butter - melted 1 ts Vanilla Whipped cream (optional) Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 John Nunziata's Chocolate Cheese Cake Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream. Serves 10. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PAUL MARTIN'S RHUBARB MERINGUE PIE Categories: Pies Servings: 6 MMMMM------------------------------CRUST----------------------------------- 1 c Flour - sifted 5 tb Cold water 1/3 c Shortening Salt - pinch MMMMM-----------------------------FILLING---------------------------------- 2 1/2 c Rhubarb - cut into 1-inch 1/3 c Orange juice Pieces Orange rind - from one 3 tb Flour Orange 1 c Sugar 1 tb Butter 2 Egg yolks MMMMM-----------------------------MERINGUE---------------------------------- 2 Egg whites 1/2 ts Vanilla 4 tb Sugar Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Here are some more recipes from the Liberal leadership hopefulls. Paul Martin's Rhubarb Meringue Pie To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SHEILA COPPS' UNITY STEW Categories: Stews, Beef Servings: 4 1 1/2 lb Beef stew meat 4 Tomatos - large, cubed 1 1/2 c Celery - diced 1 1/2 ts Salt 1 1/2 c Carrots - sliced Pepper to taste 1 Onion - large, sliced MMMMM-------------------------BISCUIT TOPPING------------------------------ 2 c Flour 1/3 c Shortening 4 ts Baking powder 1 c Milk or light cream 1 ts Salt Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Sheila Copps' Unity Stew Cook beef in 3 cups of water until almost tender. Add vegetables and seasonings. Cook over low heat until tender. Turn into baking dish. Make biscuits by combining dry ingredients and cutting in shortening until mixture resembles coarse crumbs. Make a well in the centre and add the milk all at once. Stir batter vigorously until it comes freely from the side of the bowl. Knead lightly on a floured board for a few seconds and pat into a thickness of 1/2-inch. Cut into 1-1/2 inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TOM WAPPEL'S STUFFED GREEN PEPPERS Categories: Vegetables Servings: 6 6 Green peppers - large Crumbled 1 lb Pork - ground 1 ts Tomato sauce 1 Egg - lightly beaten 6 ts Tomato juice 1/2 c Rice - uncooked 1 tb Paprika 1 Onion - small, chopped Salt and Pepper 6 Bacon strips - cooked and Sugar to taste Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Tom Wappel's Stuffed Green Peppers Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika. Add egg and mix thoroughly. Cut stem end off green peppers and remove seeds and ribs. Soften peppers for a minute or two in boiling water, then fill with the meat mixture. Place peppers upright in a deep saucepan. Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers. Add more tomato juice if required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a touch of lemon juice to adjust flavor. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BONELESS CORNISH HEN W/PORT ORANGE SAUCE Categories: Poultry Servings: 6 4 Cornish game hens 1 c Mandarin orange sections (2 lb each) 2 c Wild rice mix Salt and pepper 2 c Orange juice 1 Peel of 1 orange, thinly 4 ts Brown sugar Sliced Cornstarch 1 ts Lemon juice 1 Bunch watercress 1 1/2 oz Orange liqueur (Curacao) To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: ORANGE BEEF Categories: Chinese, Beef Servings: 4 1/2 lb Top round steak, thinly 2 tb Cornstarch Sliced (like Brasciole) 2 Egg whites 2 tb Sherry 6 tb Peanut oil MMMMM------------------------------SAUCE----------------------------------- 1 1/2 c Beef stock Broken into pieces 2 tb Light soy sauce 8 Thin slices of orange rind 1 ts Sugar (orange part only) or more 1 1/2 tb Cornstarch Fresh ground black pepper 1 ts Red wine vinegar To taste 5 Dried red chile peppers, Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese co-worker Orange Beef Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PENNE PASTA W/TOMATOES & CHILE Categories: Italian, Pasta Servings: 6 4 tb Crushed red chile 1 tb Grated lemon peel 1/2 c Sun-dried tomatoes, cut in 3 cl Garlic, minced Slivers 1/2 c Olive oil 1 c Black olives, cured in oil, 2 tb Oil from the tomatoes Pitted and halved 2 ts Freshly ground black pepper 1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated 1/2 c Fresh Italian parsley, 1 lb Penne pasta Chopped Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHILE TUNA SEA SHELLS Categories: Italian, Pasta Servings: 4 6 Green chiles, skinned, 4 Green onions, chopped Seeds removed, chopped 1/4 c Green olives, sliced 2 tb Prepared chile sauce 1/2 lb Sea shell macaroni 1 cn White tuna, drained and 1 Avocado, peeled, pit Flaked Removed, chopped 1/4 c Mayonnaise 2 Sprigs cilantro, chopped 2 ts Prepared horseradish sauce Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: PORK TENDERLOIN W/APPLE & ONION Categories: Pork Servings: 8 3 lb Pork tenderloin 3 tb Olive oil 2 Granny Smith Apples 3/4 c Chicken broth 2 c Chopped onion 2 tb Wine vinegar 8 Garlic cloves,peeled 1 tb Honey Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BAKED TOMATOES AND CORN Categories: Vegetables, Side dish Servings: 6 1 cn (16 oz) tomatoes 2 tb Chili colorado (or you can 1 tb Sugar Use any hot sauce - use Pinch rosemary Less if you like) Pinch black pepper 1 tb Margarine 16 oz Frozen corn kernels 1/2 ts Salt 1 Green bell pepper, chopped 2 c Dry bread crumbs 2 Onions, chopped 1 c Grated cheese Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: VENISON ROAST Categories: Game Servings: 4 3 lb Chunk of venison roast (or 1 c Fresh mushrooms - sliced Roll it if its in steak 2 tb Liquid smoke Form) 3 tb (or more) Worchestershire 2 c Onion - Cut up (2 in. Sauce Pieces) 3 tb (or more) Soy Sauce 2 c Potato - Cut up " 1/2 c Beef broth 1 c Carrots - cut up " Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CREOLE PORK CHOPS Categories: Pork Servings: 6 6 Pork chops 3 tb Lemon juice 3 tb Peanut oil 1 1/2 tb Worcestershire sauce 2 md Onions, sliced 1 ts Salt 2 cl Garlic, minced 1/4 ts Pepper 1/4 c Chopped green pepper 1 Bay leaf 1/2 c Dry white wine 3 c Hot cooked rice 1 cn Tomatoes Tabasco sauce to taste Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. Yeild: 6 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: BASIC WHITE SAUCE W/VARIATIONS Categories: Sauces Servings: 4 2 tb Butter 1 c Milk 2 tb Flour Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: Betty Crocker's Cookbook BASIC WHITE SAUCE Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in 'nuker about one minute. Stir. Repeat till reaches desired thickness. Variations: Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp. spice sauce such as teriyaki or Worcestershire, etc. . Red - add 3 Tbls. ketsup. Curry - 1/2 tsp. curry powder. Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne. Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: EASY CHEESE SAUCE Categories: Sauces, Microwave Servings: 1 1/2 lb Velveeta, cubed 1/4 c Milk Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt together. About 2 + 1/2 minutes to 4 minutes on HIGH in 'nuker. Use with pasta, veggies, or fish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SOUR CREAM SAUCE Categories: Sauces Servings: 1 2 ts Cornstarch 1/8 ts Dill 2 tb Water Salt to taste 1/2 c Sour cream Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave: Super Suppers in 30 Minutes", a Globe mini-guide SOUR CREAM SAUCE Mix cornstarch and water till no lumps and very smooth [a roux!]. Stir in rest. Cook on Medium-high for one minute or till warm and thick. Stir often to keep everything in suspension. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: LEMON YOGURT DILL SAUCE Categories: Sauces Servings: 1 1 Carton lemon yogurt 1/4 ts Dill 1 ts Cornstarch Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: "Microwave: Super Suppers in 30 Minutes", a Globe mini-guide LEMON YOGURT DILL SAUCE Combine all in 2 cup glass pyrex container. 'Nuke on HIGH for one and 1/2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CREAMY ONION-SMOTHERED PORK CHOPS Categories: Pork, Microwave Servings: 2 4 Tenderloin chops 1 cn Cream of mushroom soup 3 tb Flour 2 ts Beef bouillon 1 ts Sage 2 tb A-l sauce 1 Onion 1/4 c Parsley Contributed to the echo by: Barbara Zack CREAMY ONION-SMOTHERED PORK CHOPS Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more min. at 30%, then let stand for 10 min. Skim off excess fat and serve. Servings: 2 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MICROWAVE BROWNIES Categories: Dessertsr Servings: 16 1 Butter 2 Eggs 4 oz (4 sq) unsweetened 1/2 c Chopped pecans/walnuts Chocolate 1 c Sugar 1/2 ts Salt 1 c All purpose flour 6 tb Butter (sifted) 1 ts Vanilla 1/2 ts Baking powder Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate into small pieces and place in a bowl with the butter. Cook in microwave on high for 3 minutes, until the chocolate has completely melted. Beat eggs and sugar together until creamy. Sift flour with salt and baking powder. Stir all ingredients together. Spread mixture evenly into baking dish. Cook for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking period. Cool brownies in the dish. Remove paper and cut brownies into squares. Servings: 16 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: HERB CROUTONS Categories: Breads Servings: 1 1 c Bread cubes (about Dash of Herb Seasoning 1/2-inch cubes) Dash Season-All 2 tb Butter Dash garlic salt HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles. Makes 1 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken Piccata Categories: Chicken Servings: 6 4 Chicken breasts * 2 Fresh lemons ** 1/2 Cube of butter 1 Small jar of capers 4 tb Vegetable oil Small amount of salt 1 Clove garlic, mashed Freshly ground pepper 1/2 c Chopped Italian parsley * boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze the other of its juice =========================================================================== Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW.) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly. To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil\butter\garlic\parsley and capers down the center of the chicken portions. Yield: 6 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Turkey Piccata Categories: Poultry, Italian Servings: 6 1 c Flour 9 tb Unsalted butter Salt 1 Lemon Freshly ground pepper 3 tb Minced parsley 1 1/2 lb Turkey cutlets SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Saute several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm. TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Salsa Con Queso Dip Categories: Dips Servings: 1 1 lb Velveeta Process Cheese 1/2 c Pace Thick & Chunky Salsa -Spread, cubed Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Easy Nachos Categories: Snacks Servings: 1 1 pk Tortilla chips (8 oz) -Cheese food (8 oz) 1 pk Velveeta Shredded Process 8 oz Pace Thick & Chunky Salsa MMMMM------------------------OPTIONAL GARNISHES----------------------------- Sliced ripe olives Sliced jalapeno peppers Guacamole Sour cream Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at 350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa over chips. Garnish as desired. MICROWAVE OVEN DIRECTIONS: Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or until cheese food melts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Huevos Rancheros Categories: Breakfast, Snacks Servings: 4 1 c Pace Thick & Chunky Salsa 4 Corn tortillas, warmed or 8 Eggs -crispy fried Butter or margarine Heat Pace Thick & Chunky SDalsa in small saucepan. Fry eggs sunny side up in butter. Place 2 eggs on each tortilla; top with salsa. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mexi-Cali Layered Dip Categories: Dips Servings: 1 1 Ripe avacado, peeled, 3/4 c Sour cream -seeded and mashed 1/2 c Shredded cheddar cheese 1 c Pace Thick & Chunky Salsa -OR 1 ts Lemon juice 1/2 c Monterey Jack cheese 1/4 ts Salt 1/4 c Thinly sliced ripe olives 1/2 md Tomato, chopped Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Classic Cream Cheese-Salsa Spread Categories: Dips Servings: 1 1 pk Regular or light cream Pace Thick & Chunky Salsa -cheese (8 oz) Chopped fresh cilantro (opt) Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Easy Cheesy Salsa Dip Categories: Dips Servings: 1 1 cn Pasteurized process cheese 1/2 c Pace Thick & Chunky Salsa -spread (8 oz) 1/4 c Dairy sour cream MMMMM------------------------OPTIONAL TOPPINGS----------------------------- Sliced green onion tops Diced red bell peppers Chopped cilantro Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tostada Grande Categories: Main dish Servings: 6 1/4 lb Ground beef or pork 1 1/2 c Shredded cheddar or 1 cn Whole tomatoes, drained and -Monterey Jack cheese -chopped 2 c Shredded lettuce 1 ts Ground cumin 1 md Tomato, chopped 1/4 ts Salt 1 Ripe avacado, peeled, 12 Tortillas, 6-8" -seeded, sliced 1 c Pace Thick & Chunky Salsa Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer 5 minutes. Cover bottom and sides of 12" pizza pan with tortillas, overlapping attractively. Spread with Pace Thick & Chunky Salsa; top with meat mixture. Bake at 350'F. oven 20 minutes. Sprinkle with cheese. Arrange lettuce, tomato and avacado over top. Cut into wedges using scissors or small knife and serve with additional Pace Thick & Chunky Salsa. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tex-Mex Tuna Salad Categories: Salads Servings: 6 2 cn Solid white tuna in water, 1 ts Ground cumin -drained and flaked (6.5 oz) Lettuce leaves 1/2 c Sliced ripe olives -OR 1/2 c Sliced green onions w/tops Shredded lettuce 1/2 c Thinly sliced celery 12 Taco shells 2/3 c Pace Picante Sauce -OR 1/2 c Dairy sour cream 3 c Tortilla chips Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Beef Salad Ole Categories: Salads Servings: 4 3/4 c Pace Picante Sauce 1 md Tomato, seeded and diced 2 tb Olive oil 1 md Cucumber, cut lengthwise 2 tb Balsamic vinegar -into quarters, seeded and -OR -thinly sliced 1 tb Red wine vinegar 1 md Red or green bell pepper, 1/2 ts Dried oregano, crushed -or 1/2 each, cut into 1 Garlic clove, minced -short, thin strips 3/4 lb Deli roast beef, sliced 1 c Thinly sliced celery -1/4" thick, cut into short, 1 c Short, thin red onion strips -thin strips Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Crab 'N Avacado Salad Categories: Salads Servings: 4 Pace Picante Sauce -pieces 1/3 c Mayonnaise 1/4 c Thinly sliced or chopped -OR -ripe olives or pimiento- 1/3 c Light mayonnaise -stuffed green olives, as 2 tb Tomato paste -desired 2 tb Sugar, or less 4 Ripe avacados 1 tb Sweet pickle relish 2 Hard-cooked eggs, sliced or 1 lb Crab meat or imitation crab -cut into wedges (opt) -meat, cut into bite-size For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Quick Picante Salad Toss Categories: Salads Servings: 6 6 c Torn romaine lettuce 1/3 c Bottled Italian dressing 2 c Tortilla chips 1/2 c Freshly shredded cheddar -OR -OR 2 c Corn chips 1/2 c Freshly shredded Monterey 2 md Tomatoes, cut into thin -Jack -wedges 3 Crisply cooked bacon slices, 2/3 c Ripe olive slices -crumbled 1/3 c Pace Picante Sauce Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine Pace Picante Sauce and dressing in screw-top jar or small bowl; shake to mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Grill-Side Garden Salad Categories: Salads Servings: 6 2 md Tomatoes, seeded and chopped 1/3 c Pace Picante Sauce 1 md Zucchini, diced 2 tb Vegetable oil 1 c Frozen whole kernel corn, 2 tb Chopped fresh cilantro or -thawed -parsley 1 sm Ripe avacado, peeled, seeded 1 tb Lemon or lime juice -and coarsely chopped 3/4 ts Garlic salt 1/3 c Thinly sliced green onions 1/4 ts Ground cumin -with tops Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce. Makes about 4 cups salad. NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel corn, drained, may be substituted for frozen corn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: San Antonio Chicken Salad Categories: Salads Servings: 4 2 lg Whole chicken breasts, 2 tb Mayonnaise -split, boned and skinned 1 Ripe avacado 1/2 c Pace Picante Sauce 1 c Sliced celery 1/2 ts Ground cumin Bibb or leaf lettuce leaves 1/4 ts Salt 4 Crisply cooked bacon slices, 1/4 c Dairy sour cream -crumbled Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Speedy-Spicy Italian Dressing Categories: Salads, Dressings Servings: 1 1/2 c Pace Picante Sauce 1/3 c Bottled Italian Dressing Combine ingredients; mix well. Serve as a dressing for favorite salads or use as a marinade for fresh vegetables, bean salads or cooked shrimp. Makes about 3/4 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Creamy Picante Dressing Categories: Salads, Dressings Servings: 1 2/3 c Mayonnaise 1/3 c Dairy sour cream 1/2 c Pace Picante Sauce 1/2 ts Ground cumin (opt) Combine ingredients; mix well. Chill. Toss with mixed green salads, coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes. Makes 1-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Hot 'N Spicy Salad Sizzler Categories: Salads, Dressings Servings: 1 4 Bacon sliced, diced 1/4 c Red wine vinegar 1/3 c Pace Picante Sauce 2 ts Sugar Cook bacon in skillet until crisp. Add remaining ingredients and bring to a boil, stirring constantly. Drizzle hot dressing over spinach salads or sliced tomatoes just before serving. Makes about 1/2 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Texas Island Dressing Categories: Salads, Dressings Servings: 1 1 c Mayonnaise 1/4 c Tomato paste -OR 2 tb Sweet pickle relish 1 c Light mayonnaise 1 tb Sugar 1/2 c Pace Picante Sauce Combine ingredients; mix well. Chill. Toss with green salads or seafood salads. Makes 1-3/4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spicy-Sweet Far East Dressing Categories: Salads, Dressings Servings: 1 1/3 c Pace Picante Sauce 1 tb Soy sauce 1/4 c Orange marmalade 1 ts Finely shredded fresh ginger Combine ingredients; mix well. Toss with mixed green salads. Makes about 2/3 cup dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Hacienda Dressing Categories: Salads, Dressings Servings: 1 1/2 c Pace Picante Sauce -cucumber or creamy Italian 1/2 c Ranch, creamy garlic, creamy -dressing Combine ingredients; mix well. Toss with mixed green salads, bean salads or pasta salads, or drizzle over sliced tomatoes, cucumbers or avacados. Makes about 1 cup dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Oriental Dressing and Marinade Categories: Salads, Dressings Servings: 1 1/3 c Pace Picante Sauce 2 ts White wine vinegar 2 tb Vegetable oil 1 ts Sugar 2 ts Soy sauce Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads. Makes about 1/2 cup dressing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Classic Pace Con Queso Dip Categories: Dips Servings: 1 8 oz Pace Picante Sauce 8 oz Pace Thick & Chunky Salsa -OR 1 lb Velveeta cheese food, cubed In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: San Antonio Seafood Cocktail Categories: Cocktails, Appetizers Servings: 1 8 oz Pace Picante Sauce 8 oz Ketchup -OR 1 Squeeze of fresh lemon juice 8 oz Pace Thick & Chunky Salsa Combine Pace and ketchup, season with a squeeze of fresh lemon juice, transfer to a serving bowl and chill. To serve, place the bowl on a leaf lettuce-lined platter and surround with cooked and chilled shrimp, scallops or crab meat (real or imitation), or a combination of all three. Serve with cocktail picks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Easy Cheesy Artichoke Dip Categories: Dips Servings: 1 1 cn Artichoke hearts (14 oz) 1/2 c Pace Thick & Chunky Salsa 1/2 c Pace Picante Sauce 3/4 c Mayonnaise (light or reg) -OR 1 c Freshly grated Parmesan Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Devilishly Delicious Eggs Categories: Appetizers Servings: 6 6 Hard-cooked eggs 2 Crisply cooked bacon slices, 1/3 c Pace Picante Sauce -crumbled -OR 1 tb Mayonnaise 1/3 c Pace Thick & Chunky Salsa Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Three-Layer Deck-The-Halls Dip Categories: Dips Servings: 1 8 oz Guacamole -OR 8 oz Sour cream 8 oz Pace Thick & Chunky Salsa 8 oz Pace Picante Sauce In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Marinated Shrimp Kabobs Categories: Appetizers Servings: 1 Shrimp 8 oz Bottled Italian dressing 8 oz Pace Picante Sauce Cook peeled and deveined shrimp in boiling water just 'til they turn pink (watch closely - overcooking makes shrimp tough characters). Drain and place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally. In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing, stirring occasionally. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spicy-Sweet Treats Categories: Appetizers Servings: 1 8 oz Pace Picante Sauce Cubed turkey breast 8 oz Honey Cooked shrimp Cubed chicken breast Smoked sausage slices (1/4") Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage slices. Heat through and serve in a chafing dish or a shallow dish with wooden picks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Potato ala Picante Categories: Side dish Servings: 6 6 md Baking potatoes, well 3 tb Butter or margarine, melted -scrubbed Salt to taste 1 md Onion, cut in half 1 c Pace Picante Sauce -lengthwise, cut crosswise 1 c Shredded cheddar cheese, -into thin slices -as desired These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to 1/4" slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in a shallow baking dish. Slip onion slices in between cuts in potato, rounded side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato. Continue baking 10 minutes. Sprinkle with cheese; return to oven just until cheese is melted. Serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Picante Turkey Pie Categories: Pies Servings: 6 1 lb Ground turkey 1 sm Green pepper, chopped 1/2 c Seasoned bread crumbs 1 tb Olive oil 1 c Pace Picante Sauce 1 cn Tomato paste (6 oz) 1 ts Oregano leaves, crushed 1/3 c Sliced ripe olives 4 Garlic cloves, minced 1/4 c Grated Parmesan cheese 1 md Zucchini, thinly sliced 1 c Shredded mozzarella cheese 1 c Thinly sliced mushrooms Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened. Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Micro-Quick Quesadilla Categories: Main dish Servings: 1 1 Tortilla (6-8") 3 tb Pace Picante Sauce 3 tb Shredded cheddar -OR -OR 3 tb Pace Thick & Chunky Salsa 3 tb Shredded Monterey Jack MMMMM------------------------OPTIONAL TOPPINGS----------------------------- Sliced ripe olives Chopped cilantro Green onion slices Guacamole (opt) Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit. Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: San Antonio Chicken with Picante Black Bean Sauce Categories: Main dish Servings: 6 6 Chicken breast halves, -and drained -boned and skinned 1 cn Whole kernel corn, drained 2 ts Ground cumin 2/3 c Pace Picante Sauce 1 ts Garlic salt 1/2 c Diced red bell pepper 1 tb Vegetable oil 2 tb Chopped cilantro 1 c Black beans, canned, rinsed Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Dip Showmanship Categories: Information, Tips, Ideas, Hints Servings: 1 No Ingredients To dress up dips in holiday style, serve them with festive flair. Leave your serving bowls on the shelf and try one of these fresh ideas. PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper. Place the pepper on its side and cut a large slice from the top, forming an opening that's large enough to dip into easily. Remove the seeds and membranes and fill the pepper with your favorite dip. COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in the top of the cabbage and tuck in a small glass bowl. Fill the bowl with your favorite. Save the cabbage you've removed for coleslaw, or toss it into a salad. BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the bread bowl with your favorite dip. Cut the top slice and the bread you've removed from the inside into bite-size cubes to use as dippers. Works great with classic Pace Con Queso Dip. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Two-Cheese Picante Smoked Turkey Dip Categories: Dips, Snacks Servings: 1 1 pk Cream cheese (8 oz) 3/4 c Smoked turkey, very finely 3/4 c Pace Picante Sauce -chopped (from the deli) -OR 1/2 c Sliced green onions w/tops 3/4 c Pace Thick & Chunky Salsa 1/4 c Grated Parmesan cheese Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently. Transfer to a serving dish and sprinkle with additional green onion slices. Serve warm with vegetable dippers, thin breadsticks or unsalted chips. Makes 2-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Light-Style Fiesta Shrimp Dip Categories: Dips Servings: 1 10 oz Frozen cooked shrimp, 1/3 c Thinly sliced green onions -thawed, rinsed and drained -with tops 1 pk Light cream cheese, softened 2/3 c Pace Picante Sauce -(8 oz) 2 ts Horseradish, as desired 1/4 c Light mayonnaise 3/4 ts Ground cumin Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Muffins/Biscuits Categories: Sm Servings: 6 -Recipes for Sandwich Maker -VIVIAN THIELE (NRHF19C) -BASIC BISCUIT BAKING MIX 9 c Flour; sifted 1/3 c Baking Powder; double -acting 1 c Nonfat Dry Milk plus 2 tb Nonfat Dry Milk 4 ts Salt 1 3/4 c Vegetable Shortening Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Cake Pockets Categories: Sm, Desserts Servings: 6 -PAMELA BONDURANT CPPP71B 1 tb Margarine; OR 4 sl Angel Food Cake; 1" thick 16 Miniature Marshmallows; Margarine or Butter; -PLUS -softened 16 Chocolate Chips; OR ********FILLINGS******** 1 lg Marshmallow; PLUS 2 tb Cherry preserves; OR 1 ts Sugar; PLUS 2 tb Peach Preserves; OR 1/4 ts Cinnamon 1/4 c Coconut; mixed with Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Chicken Fajitas Categories: Sm, Poultry Servings: 6 -VIVIAN THIELE NRHF19C 2 Cloves Garlic; crushed 1 lb Chicken Breast; boneless 1/2 ts Ginger -and skinless ******************** *******Sauce******* 1 tb Oil 1/2 c Soy Sauce 1 md Onion; sliced 1 c Orange Juice 1 Green pepper; sliced 1 tb Lemon Juice 1 Red Pepper; sliced 1 ts Sugar 12 Flour Tortillas (6-8 inch) Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6 inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets. Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining ingredients. Makes 12 pockets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Whacky Cakes Categories: Sm, Desserts Servings: 6 -VIVIAN THIELE NRHF19C 1/4 c Cocoa 1 1/2 c Flour 5 tb Oil 1 ts Vinegar 1/2 ts Salt 1 c Sugar 1 c -Cold Water 1 ts Vanilla 1 ts Soda Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Stir Fry Veg Pockets Categories: Sm Servings: 6 -VIVIAN THIELE Pea Pods 16 oz Frozen Stir Fry Vegetables 2 tb Oil -OR- 4 Pita Pockets; whole 4 c Fresh Vegetables for -wheat preferably -Stir Fry *********SAUCE************ *****A COMBINATION OF****** 1/2 c Orange Juice ***ANY OF THE FOLLOWING**** 2 ts Cornstarch Broccoli 2 tb Honey Carrots 1/4 ts Garlic Powder Water Chestnuts 1 tb Vinegar Green or Red Peppers 1/4 ts Ground Ginger Celery 1 tb Soy Sauce Mushrooms Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Parmesan Break-away Rolls Categories: Sm, Breads Servings: 6 1 cn Refrigerated Biscuits 2 tb Butter 1/8 ts Garlic Salt 1/3 c Parmesan Cheese Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces. Combine melted butter and garlic salt in one small dish. Measure cheese into a second dish. Dip each piece into melted butter and roll in Parmesan cheese. Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets. Close lid and bake 5 minutes or until biscuits are golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM PEACHES AND CREAM TURNOVERS Categories: Sm, Pies Servings: 2 2 Pie Crust for 9" pies -3 oz ea. 1 Egg 1/2 c Powdered Sugar 2 pk Cream Cheese; room temp., 20 oz Peach Pie Filling Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11" by 11" folding each for easy handling. In blender or food processor combine egg, cream cheese and powdered sugar until smooth. Open lid and carefully lay first square of pie dough over entire surface. With back of spoon, push dough down into pockets and spoon pie filling into pockets. Top with the cream mixture dividing between 8 pockets. Lay second square of dough over filling allowing excess to hang over sides. Lower the top and bake about 10 minutes or until dough is golden brown. Makes 8 turnovers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: SM Pocket Spreads Categories: Sm, Spreads Servings: 6 -VIVIAN THIELE NRHF19C The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets. Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking. Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp.). Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Taffy Apple Dip Categories: Appetizers, Fruits, Dips Servings: 1 MMMMM----------------------LISA CRAWLEY TSPN00B--------------------------- 3/4 c Brown sugar 8 oz Cream cheese; softened 1/8 ts Powder sugar 1 ts Vanilla Process cream cheese with sugars til smooth. Add vanilla and mix in well. Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note: Made for bridge---success! Used Winesaps. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: CHALLAH Categories: Breads Servings: 2 -New Basic's CB 2 ts Salt 2 c Milk 6 c Unbleached, all-purpose 8 tb (1 stick) sweet butter -flour 1/3 c Granulated sugar 1/3 c Cornmeal 2 Packages active dry yeast 1 tb Cold water 4 Eggs, at room temperature Poppy seeds This splendid loaf makes wonderful eating straight from the oven and spread with butter and honey. We love French toast made with it. If any of this bread manages to last long enough to become stale, it makes excellent bread crumbs. 2 large loaves 1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil together in a medium-size saucepan. Remove from heat, pour into a large mixing bowl, and let cool to lukewarm (1050 to 1150F.) 2. Stir yeast into the milk mixture and let stand for 10 minutes. 3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk-and-yeast mixture. 4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl. 5. Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary, until you have a smooth elastic dough. 6. Smear the reserved 2 tablespoons butter around the inside of the bowl and add the ball of dough into the bowl, turning to coat it lightly with butter. Cover bowl with a towel and set aside to let dough rise until tripled in bulk, 1 1/2 to 2 hours. 7. Turn dough out onto a lightly floured work surface and cut into halves. Cut each half into 3 pieces. Roll the pieces out into long "snakes" about 18 inches long. Braid three of the snakes together into a loaf and tuck the ends under. Repeat with remaining snakes. 8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves to the sheet. Leave room between the loaves for them to rise. Cover loaves with the towel and let rise until nearly doubled, about 1 hour. 9. Preheat oven to 3500F. 10. Beat the remaining egg and 1 tablespoon cold water together well in a small bowl. Brush this egg wash evenly over the loaves. Sprinkle immediately with poppy seeds to taste. 11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35 minutes, or until loaves are golden brown and sound hollow when their bottoms are thumped. Cool completely on racks before wrapping. Challah represents the ceremonial show bread that was placed on the table by the priest in the ancient Temple of Jerusalem. There were twelve such breads, each representing one of the Israelite tribes. Challah was always braided to invest it with special beauty. Each family traditionally places two Challahs on the table for the Sabbath meal, representing double portions of manna from heaven that fell on the sixth day so that the Israelites would not have to collect manna on the seventh day, the day of rest. Source: New Basic's Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Challah French Toast Categories: Breakfast, Breads, Jewish Servings: 4 -MICHAEL HATALA (RJHP21A) 1 ts Cinnamon 6 Eggs 1/4 ts Salt 1/2 c Heavy cream, half-and-half 4 tb To 6 T clarified butter -or milk 8 sl Challah, cut 1-inch thick Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAH'S JEWISH KITCHEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mexican Lasagna Categories: Meats, Main dish, Mexican, Easy Servings: 6 1 1/2 lb Ground chuck 1 ts Salt 1 c Cottage cheese 1 pk Tortilla chips (10 oz.) 1 Sm. Onion, chopped -crushed 1 cn Green chiles (sm. can) 1 c Sout cream 3 cn Tomato sauce (8 oz. ea.) 1/2 lb Cheddar cheese, grated 1 cn Slice black olives (sm. can) 1/4 ts Garlic powder Preheat oven to 350 deg. Combine sour cream, cottage cheese, garlic powder and green chiles and set aside. Brown Meat and onions. Add tomato sauce, olives and salt. Layer in greased cassarole -- tortilla chips, matm sour cream mixture and cheese. Bake 20 -30 min. until hot and bubbly. From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby posted on COOKING echo by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: French Bread Mexi-Melt Categories: Sandwiches, Easy, Mexican, Meats, Ground beef Servings: 1 1 Loaf of French Bread, split 2 Onions, slice - lengthwise 8 sl American Cheese, halved 1 lb Ground beef - triangles 1 pk Taco seasoning 1 cn Tomato sauce 2 Tomatoes, slice Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min. Spread mixture on bread. Top with layer of sliced tomatos and cheese. Bake at 375 for 8 - 12 min. until cheese melts. Cut into pieces to serve. This can be broiled if you like it crispier. From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner Posted on COOKING echo by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken Casserole Categories: Chicken, Casseroles, Easy Servings: 5 1/2 c Margarine 1 cn Cream of Mushroom soup 4 Chicken breasts, cooked and 1 cn Cream of Chicken soup -boned 2 c Chicken broth 1 pk Stuffing mix (6 oz.0 Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr. Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix. Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth. The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tofu-Chili Categories: Tofu, Main dish Servings: 6 1 pk Tofu 1 1/2 ts Chili powder 2 tb Soy sauce 1 1/2 ts Cumin, ground 1 tb A-1 sauce 1 cn Tomatoes, chopped (1 lb) 2 tb Oil 1 cn Tomato sauce (15 oz) 1 ts Garlic, minced 2 cn Kidney beans, red (1 lb) 1 Onion, chopped Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes. From: The Best Little Tofu Cookbook from Marjon by Marcia Miller MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Gingerbread Cream Pie -- George Washington Categories: Desserts Servings: 8 1/3 c Butter FILLING 1 c Molasses 1 tb Gelatine 1 Egg, unbeaten 1/4 c Cold water 1 1/4 c Flour 1 c Milk 1/2 ts Soda 1 c Sugar 1 ts Baking powder ds Salt 1/2 ts Salt 2 tb Corn starch 1/2 ts Ginger 1 Egg, well beaten 1 ts Cinnamon 1/2 ts Vanilla 1/4 ts Cloves 1/2 c Finely chopped apricots 1/2 c Milk CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Dale-Burgers Categories: Sandwiches, Hamburger Servings: 6 2 lbs. ground beef 1 tsp. cayenne pepper 2 tsp. garlic powder 2 eggs 1/2 cup bar-b-q sauce (any) 2 tsp. lowry seasoned salt 2 tbsp. wochestershire sauce 8 Hand mix all of the above in large bowl. Make patties and grill! * Origin: Rogue's Gallery BBS Santee, CA (619) 449-9265 (1:202/327) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Hoppin' John Categories: Vegetables Servings: 1 1/8 lb Streaky bacon or salt pork 1 Bay leaf 1/2 c Finely chopped celery 1/4 ts Dried hot red pepper flakes 1/3 c Diced Carrots 2 tb Butter 2/3 c Finely chopped 1/4 lb Sharp cheddar cheese Onion Salt to taste 10 oz Black eyed peas 1 c Rice 2 3/4 c Water, approx. 1 Ripe tomato 1 Garlic clove 1 c Finely chopped 6 Sprigs of fresh Scallions Thyme 1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add the carrots, celery, and cook, stirring, about one minute. 2. Add the peas, garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the boil and let simmer, uncovered, 30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Down-Home Fried Rice Categories: Rice, Oriental Servings: 8 3 tb Canola oil 1/4 c No-sodium beef broth **** 1 1/2 c Onion * 1/8 lb Cured ham % 4 x Ribs celery ** 1 lb Shrimp %% 2 x Cloves garlic, finely minced 1/4 lb Snow pea %%% 1 tb Ginger, finely minced 2 x Eggs Small red bell pepper *** 2 tb Soy sauce 4 c Long-grain rice, cooked 1/2 c Scallions %%%% * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chinese Shrimp Fried Rice Categories: Oriental, Shrimp, Rice Servings: 6 3 lb Medium shrimp 1/3 c Sweet sherry (Oloroso) 1 tb Unsalted butter 2 c Bean sprouts 2 x Raw eggs 2 c Cooked long grained rice 2 tb Milk 1/3 c Light soy sauce ** 2 tb Sesame oil 6 x Green onions, chopped 1 c Finely chopped Spanish onion Vegetable cooking spray 1/4 ts Fresh grated ginger * Salt and pepper, to taste * or ground ginger ** preferably Kikkoman Preparation time: 40 mins. Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fried Rice Categories: Side dish, Oriental, Rice Servings: 4 2 c Cooked rice 1/4 c Finely diced red pepper 1 tb Cooking oil 1/2 c Bean sprouts 2 tb Sesame oil 1/2 c Broccoli florets 1/4 c Peas 3 tb Soy sauce Prepare rice according to directions and set overnight in the refrigera- tor, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add the rice and soy sauce and cook, stirring for another 5 mins. (Cover the skillet and add additional time if using frozen rice.) Scoop rice into a serving dish and serve immediately. MMMMM