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******************************************* ***** Alfie and Archie's Dog Biscuits ***** ******************************************* Categories: Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup whole wheat flour 1/2 cup Powdered dry milk 1/2 tsp Salt 1/2 tsp Garlic powder 1 tsp Brown sugar 6 Tbsp Meat drippings 1 ea Beaten egg 1/2 cup Ice water DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ******************************** ***** All Purpose Marinade ***** ******************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Dry white wine 1/2 tsp Cayenne pepper 1 tsp Onion powder 1/2 cup Soy sauce 1/2 tsp Garlic powder DIRECTIONS ------------------------------------------------------------ Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************** ***** All-Bran Seed Loaf ***** ****************************** Categories: Breads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Whole wheat flour 3/4 cup Flour, all-purpose 1 Tbsp Baking powder 1/2 tsp Salt 1/3 cup Sesame seeds 2 tsp Poppy seeds 3/4 cup Orange juice 1/4 cup Honey 2 ea Eggs 1/4 cup Vegatable Oil 1/2 cup Bran cereal DIRECTIONS ------------------------------------------------------------ Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Almond Crecents ***** *************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter Or Margarine 3/4 cup Sugar 1 tsp Vanilla Extract 1 1/2 tsp Almond Extract 2 1/2 cup Flour; Unbleached 1 cup Almonds; Ground 1 x Confectioners' Sugar DIRECTIONS ------------------------------------------------------------ Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Almond Mushroom Pate ***** ******************************** Categories: Appetizers Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 cup Sliced Mushrooms (4 oz) 1/2 tsp Tarragon 1 cup Blanched Whole Almonds(6 oz) 1 Tbsp Lemon juice 2 tsp Soy Sauce 1 ds White Pepper 2 Tbsp Cream Cheese, opt. * DIRECTIONS ------------------------------------------------------------ * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Aloha Cheesecake ***** **************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Vanilla Wafer Crumbs 1/4 cup Margarine, Melted 16 oz Cream Cheese, Softened 1/3 cup Sugar 2 Tbsp Milk 2 ea Large Eggs 1/2 cup Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Amaretto Coffee ***** *************************** Categories: Beverages Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Warm Water 1 Tbsp Instant Coffee Crystals 1/3 cup Amaretto 1 x Dessert Topping DIRECTIONS ------------------------------------------------------------ Dessert topping should be in a pressurized can. ---------------------------------------------------------------------- ---- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Amaretto Peach Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Margarine 1/3 cup Sugar 1 ea Large Egg 3/4 cup Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 cup Sugar 3 Tbsp Unbleached All-purpose Flour 3 ea Large Eggs 16 oz Canned Peach Halves * 1/4 cup Almond Flavored Liqueur DIRECTIONS ------------------------------------------------------------ * Peach halves should be drained, and then pureed. ---------------------------------------------------------------------- ----- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Andouille A La Jeannine ***** *********************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Dry white wine 2 lb Andouille or smoked sausage 2 Tbsp Honey 1 Tbsp Creole mustard DIRECTIONS ------------------------------------------------------------ Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Andouille in Comforting Barbecue Sauce ***** ************************************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Onions, finely chopped 1 cup Celery, finely chopped 1 cup Bell pepper, finely chopped 1 cup Parsley, finely chopped 1 cup Peanut oil 1 Tbsp Garlic, finely chopped 3 cup Steak sauce 1/2 cup Louisiana hot sauce OR 3 cup Ketchup 2 Tbsp Cayenne pepper 3 tsp Salt, to taste 1 cup Southern Comfort Liquor 1 lb Andouille sausage DIRECTIONS ------------------------------------------------------------ Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Aniseed Charabeli ***** ***************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 300 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Sugar 2 ea Eggs 1 2/3 cup Flour, all-purpose; sifted 2 tsp Aniseed, grated 1 x Grated peel of 1/2 lemon DIRECTIONS ------------------------------------------------------------ Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! *** Recipe Via Compu-Chef (tm) *** **************************** ***** Aniseed Chrabeli ***** **************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Sugar 2 ea Eggs 1 2/3 cup Flour, all-purpose; sifted 2 tsp Aniseed, grated 1 x Grated peel of 1/2 lemon DIRECTIONS ------------------------------------------------------------ Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! *** Recipe Via Compu-Chef (tm) *** *************************** ***** Aniseed Cookies ***** *************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Eggs; separated 1 3/4 cup Powered sugar; sifted 1 x Pinch salt 2 cup Flour, all purpose 1/4 tsp Baking powder 2 tsp Aniseed; ground DIRECTIONS ------------------------------------------------------------ Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Aniseed Cookies ***** *************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 40 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Eggs; separated 1 3/4 cup Powered sugar; sifted 1 x Pinch salt 2 cup Flour, all purpose 1/4 tsp Baking powder 2 tsp Aniseed; ground DIRECTIONS ------------------------------------------------------------ Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Apple And Cream Kuchen ***** ********************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------CAKE------------ 1 pk Yeast; Dry, Active 1/2 tsp Salt 4 Tbsp Sugar 2 cup Flour; Unbleached, Unsifted 1/4 cup Butter or Margarine 1/2 cup Milk 1 ea Egg; Large ----------FILLING----------- 3 cup Apples; Tart, Sliced 1 Tbsp Lemon Juice 1 tsp Cinnamon 3/4 cup Sugar 2 Tbsp Flour; Unbleached 8 oz Cream Cheese; Softened 1 ea Egg; Large DIRECTIONS ------------------------------------------------------------ CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Apple And Rum Custard Cake ***** ************************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------CRUST------------ 1 1/2 cup Flour; Unbleached, Unsifted 5 Tbsp Sugar 1 Tbsp Lemon Rind; Grated 2/3 cup Butter Or Margarine 1 ea Egg Yolk; Large 1 Tbsp Milk ----------FILLING----------- 1/2 cup Soft Bread Crumbs 2 Tbsp Butter Or Margarine; Melted 4 cup Apples; Tart, Sliced 1 Tbsp Lemon Juice 1/4 cup Sugar 1/4 cup Raisins; * 1/4 cup Rum 3 ea Eggs; Large, Beaten 1/3 cup Sugar 1 3/4 cup Milk DIRECTIONS ------------------------------------------------------------ * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Apple Cake ***** ********************** Categories: German Fruits Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Apples; Medium, Tart 2 ea Lemons; Medium, Juiced 3 Tbsp Sugar 3 Tbsp Butter 3/4 cup Sugar 2 ea Egg Yolks; Large, Divided * 1/2 ea Lemon;Juiced And Peel Grated 1 tsp Baking Powder 1 1/2 cup Flour; Unbleached 3/4 cup Milk 1 Tbsp Rum 2 ea Egg Whites; Large 1 Tbsp Butter; To Grease Cake Pan 1 tsp Vegetable Oil 3 Tbsp Confectioners' Sugar DIRECTIONS ------------------------------------------------------------ * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple Cake With Icing ***** ********************************* Categories: Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Large Eggs 1 1/2 cup Oil 2 cup Sugar 3 cup Flour 1 tsp Soda 1 tsp Salt 2 tsp Vanilla 1 cup Pecans 3 cup Cored, Peeled, Diced Apples 4 oz (1 cube) Margarine 1 cup Packed Brown Sugar 1/4 cup Milk DIRECTIONS ------------------------------------------------------------ Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple Cheddar Cookies ***** ********************************* Categories: Cheese Cookies Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1/2 cup Sugar 1 ea Egg; Lg 1 tsp Vanilla 1 1/2 cup Unbleached Flour 1/2 tsp Baking Soda 1/2 tsp Cinnamon; Ground 1/2 tsp Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 cup Apples; Cored,Peeled,Chopped 1/4 cup Nuts; Chopped DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Apple Cheddar Shortcake ***** *********************************** Categories: Cakes Cheese Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ---------SHORTCAKE---------- 2 1/2 cup Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 cup Milk 1/3 cup Butter; Melted -------APPLE TOPPING-------- 3/4 cup Brown Sugar; Packed 3 tsp Cornstarch 1/2 tsp Cinnamon; Ground 1/4 tsp Salt 1 cup Water 4 cup Apples; Peeled,Cored, Sliced ----------TOPPING----------- 1 x Heavy Cream; Whipped DIRECTIONS ------------------------------------------------------------ Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple Cheddar Wontons ***** ********************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Peanut Oil 1 pk Wonton Skins 2 ea Apples; Md, * 10 oz Cheddar; Sharp, Cubed ---------GARNISHES---------- 1/2 cup Brown Sugar 2 tsp Cinnamon; Ground DIRECTIONS ------------------------------------------------------------ * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Apple Crunch Muffins ***** ******************************** Categories: Muffins Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Unbleached Flour, Sifted 1/2 cup Sugar 2 tsp Baking Powder 1/2 tsp Salt 1 1/2 tsp Ground Cinnamon 1/4 cup Vegetable Shortening 1 ea Large Egg, Slightly Beaten 1/2 cup Milk 1 cup Tart Apples * 1 x Nut Crunch Topping DIRECTIONS ------------------------------------------------------------ * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ---------------------------------------------------------------------- ---- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Apple Juice Roast ***** ***************************** Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Boneless Beef Chuck Roast 2 ea Med. Onions, Sliced 2 Tbsp Butter or Shortening 1 cup Apple Juice 1 Tbsp Catsup 1 tsp Salt 1/4 tsp Pepper 1/4 tsp Thyme Leaves 1/4 tsp Prepared Mustard 1/8 tsp Basil Leaves 3 ea Large Sweet Potatoes 1 x Lemon Juice 1 x Chopped Parsley OR 1 x Apple Rings And Parsley 1 x Gravy DIRECTIONS ------------------------------------------------------------ ---------------------------------------------------------------------- ---- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Apple Pancakes ***** ************************** Categories: German Fruits Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Flour; Unbleached, Unsifted 2 tsp Sugar 1/4 tsp Salt 4 ea Eggs; Large, Beaten 1/2 cup Milk 2 cup Apple; Slices 3/4 cup Butter Or Margarine 2 Tbsp Sugar 1/4 tsp Cinnamon DIRECTIONS ------------------------------------------------------------ Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Apple Pie In Cheddar Crust ***** ************************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------CHEDDAR CRUST-------- 2 cup Unbleached Flour; Sifted 1 1/4 cup Cheddar; Md, Shredded 1/2 tsp Salt 2/3 cup Vegetable Shortening 1 x Water; Iced ----------FILLING----------- 7 cup Apples; * 1/2 cup Sugar 2 tsp Unbleached Flour 1/2 tsp Cinnamon; Ground 2 tsp Butter Or Regular Margarine 1 ea Egg Yolk; Lg, Beaten 1 tsp Water DIRECTIONS ------------------------------------------------------------ * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Apple Raspberry Pie ***** ******************************* Categories: Desserts Pies Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Crust 2 cup all purpose flour 7 oz lard 1 Tbsp pple cider vinegar 1/2 tsp salt 6 Tbsp cold water 1/2 cup + 1 Tablespoon sugar 2 Tbsp flour 1 tsp cinnamon DIRECTIONS ------------------------------------------------------------ ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg than dish. Place and fit into dish and trim overhang to one (1) inch. Spo in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Apple Strudel ***** ************************* Categories: German Fruits Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Apples; Tart, Sliced 3/4 cup Raisins 1 Tbsp Lemon Rind; Grated 3/4 cup Sugar 2 tsp Cinnamon 3/4 cup Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 cup Butter;(No Margarine),Melted 1 cup Bread Crumbs; Finely Crushed DIRECTIONS ------------------------------------------------------------ Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Apple Turnovers ***** *************************** Categories: Cheese Fruits Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Unbleached Flour 1/4 tsp Salt 2/3 cup Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 cup Brown Sugar; Firmly Packed 1 tsp Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 cup Butter DIRECTIONS ------------------------------------------------------------ Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Apple-Cheddar Muffins ***** ********************************* Categories: Breads Cheese Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Shortening 1/2 cup Sugar; Granulated 2 ea Eggs; Lg 1 1/2 cup Unbleached Flour 1 tsp Baking Soda 1 tsp Baking Powder 1/2 tsp Salt 3/4 cup Oats; Quick Cooking 1 cup Apples; Finely Chopped 2/3 cup Cheddar; Sharp Coarse Grate 1/2 cup Pecans; Chopped 3/4 cup Milk 1 x Apple Slices; * 1 x Butter; Melted 1 x Cinnamon-Sugar Mixture DIRECTIONS ------------------------------------------------------------ * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Apricot Chicken Thighs ***** ********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Apricot nectar 1/4 cup Dry sherry 2 Tbsp Soy sauce 1 Tbsp Lemon juice 1 Tbsp Prepared Mustard 1/2 tsp Ground Ginger 6 x Chicken thighs(2 lb),skinned 12 x Dried Apricot halves DIRECTIONS ------------------------------------------------------------ Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Artichoke Dip ***** ************************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Parmesan cheese 1 cup Mayonnaise 1 1/2 cup Artichoke hearts 1 x Garlic powder DIRECTIONS ------------------------------------------------------------ Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Artichoke Salad ***** *************************** Categories: Cajun Salads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Fresh artichoke hearts 1 Tbsp Wine vinegar 2 cup Artichoke hearts, quartered 1 tsp Louisiana hot sauce 1 ea Small garlic clove 2 tsp Salt 1 tsp Lea & Perrins 3 Tbsp Olive oil 1 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Artichoke Squares ***** ***************************** Categories: Appetizers Calories per serving: 60 Number of Servings: 24 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Marks: INGREDIENTS ------------------------------------------------------------ 2 6-oz Jars Marinated Artichoke Hearts 1 Small Onion, Mincec 4 Large Eggs 1 8-oz. Package Mozzarella Cheese 1/4 Cup Dried Bread Crumbs 2 Tbsp Chopped Parsley 1/4 tsp Salt 1/4 tsp Pepper Non-Toxic Flowers For Garnish DIRECTIONS ------------------------------------------------------------ Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Artichoke Tart In Walnut Pastry ***** ******************************************* Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea chopped scallions, 6 oz jar marinated artichoke hear 1 cup light cream 3 ea eggs 1/2 pt salt 1 cup all purpose flour 1/2 pt salt 8 Tbsp cold unsalted butter, cut up 1 ea egg DIRECTIONS ------------------------------------------------------------ 1 CL garlic, finely minced 4 T butter ea Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Autumn Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 1/2 tsp Cinnamon 1/4 cup Margarine, Melted 16 oz Cream Cheese, Softened 1/2 cup Sugar 2 ea Large Eggs 1/2 tsp Vanilla 4 cup Thinly Slied Peeled Apples 1/3 cup Sugar 1/2 tsp Cinnamon 1/4 cup Chopped Pecans DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Avocado And Raisin Dip ***** ********************************** Categories: Vegetables Dips Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Avocados; Peeled & Chopped 1/2 cup Raisins 1/2 cup Vegetable Oil 1/4 cup Lime Juice 1 tsp Sugar 1 tsp Salt 1/4 tsp Freshly Ground Pepper DIRECTIONS ------------------------------------------------------------ Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Baba Ghannouj ***** ************************* Categories: Appetizers Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Med Eggplant, peeled * 1/4 cup Tahini 1 Tbsp Lemon juice 1 x Clove garlic 1/4 tsp Black Pepper 1 ds Ground Cumin 2 Tbsp Sesame seeds 2 Tbsp Finely chopped fresh Parsley DIRECTIONS ------------------------------------------------------------ * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select *** Recipe Via Compu-Chef (tm) *** ******************************************************** ***** Baked catfish fillets with horseradish sauce ***** ******************************************************** Categories: Seafood Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Catfish fillets 1 Tbsp Lemon juice 2 x Egg whites 2 Tbsp Sour cream 1 Tbsp Grated onion 1 x Clove garlic 1/4 tsp Dry mustard 1/4 tsp White pepper 2 Tbsp Butter or margarine 2 Tbsp Flour 1 cup Milk 4 tsp Prepared horseradish DIRECTIONS ------------------------------------------------------------ Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Baked Cheddar Toast ***** ******************************* Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Heavy Or Whipping Cream 1 cup Cheddar Cheese; Md, Shredded 1/2 tsp Nutmeg 1/4 tsp White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White DIRECTIONS ------------------------------------------------------------ In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Baked Pork Chops ***** **************************** Categories: German Pork Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Pork Chops 1 ea Garlic Clove; Minced 1 tsp Caraway Seeds; Crushed 2 tsp Hungarian Paprika; Mild * 1/2 tsp Salt 1 x Pepper; As Desired 1 cup White Wine; Dry 1 cup Sour Cream (Optional) DIRECTIONS ------------------------------------------------------------ * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Baked Spinach With Cheese ***** ************************************* Categories: Cheese Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Spinach; Fresh * 1/4 lb Butter 1 ea Onion; Large, Diced 2 ea Garlic; Cloves, Minced 1/2 tsp Salt 1/2 lb Emmenthaler Cheese; Grated 1 tsp Paprika 1/8 tsp Nutmeg 1/4 tsp Pepper DIRECTIONS ------------------------------------------------------------ * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Baked Steak And Lima Beans ***** ************************************** Categories: Beef Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Dry Lima Beans 6 cup Water 4 ea Slices Bacon 2 lb Round Steak (cutin 1"stri 18 oz (1 cn) Tomato Juice 1 Tbsp Packed Brown Sugar 1/2 tsp Salt, Or To Taste 1 tsp Dry Mustard 1/2 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Baked Vanilla Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTRY----------- 1 2/3 cup All-purpose flour 1 ea Pinch of salt 1/2 cup Butter, cut in small pieces 1 Tbsp Butter; (add to above) 2 Tbsp Sugar 1 ea Egg 4 Tbsp Ice water ----------FILLING----------- 1 1/2 lb Cream cheese 1/4 cup Oil 1 1/4 cup Sugar 3 ea Eggs; separated 1/4 cup Cornstarch 5 ea Drops vanilla extract 1/2 cup Milk DIRECTIONS ------------------------------------------------------------ Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Baked Vanilla Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Pinch of salt 1/2 cup Butter, cut in small piec 1 Tbsp Butter; (add to above) 2 Tbsp Sugar 1 ea Egg 4 Tbsp Ice water 1/4 cup Oil 1 1/4 cup Sugar 3 ea Eggs; separated 1/4 cup Cornstarch 5 ea Drops vanilla extract 1/2 cup Milk DIRECTIONS ------------------------------------------------------------ 1 x PASTRY 1 2/3 c All-purpose flour 1 x FILLING 1 1/2 lb Cream cheese Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Banana Nut Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 1/4 cup Margarine, Melted 16 oz Cream Cheese Softened 1/2 cup Sugar 1/2 cup Mashed Ripe Bananas 2 ea Large Eggs 1/4 cup Chopped Walnuts 1/3 cup Milk Chocolate Chips 1 Tbsp Margarine 2 Tbsp Water DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Banana Split Sundaes ***** ******************************** Categories: Desserts Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 oz Semi-sweet chocolate 1/4 cup Light Corn Syrup 1/4 cup Sweetened Condensed Milk 1/4 tsp Vanilla extract 1 x Ice Cream 2 Tbsp Unsalted, Roasted Peanuts 2 ea Small Bananas, Quartered DIRECTIONS ------------------------------------------------------------ Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barbecue Sauce ***** ************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Onions, chopped 1/4 cup Honey 1 Tbsp Garlic, chopped 2 Tbsp Lemon juice 1 cup Sweet pepper, chopped 1 Tbsp Salt 1/2 cup Parsley, dried 3 Tbsp Lea & Perrins 1 cup Dry white wine 1/2 tsp Mint, dried 3 Tbsp Vinegar 1 Tbsp Liquid smoke 2 cup Ketchup 1/2 Tbsp Louisiana hot sauce DIRECTIONS ------------------------------------------------------------ Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barbecue Sauce ***** ************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 1 1/2 tsp Black pepper 1 tsp Salt 1 tsp Onion powder 1 tsp Garlic powder 1/2 tsp White pepper 1/2 tsp Ground cayenne pepper ------MAIN INGREDIENTS------ 1/2 lb Bacon, minced 1 1/2 cup Chopped onions 2 cup Pork, beef or chicken stock 1 1/2 cup Bottled chili sauce 1 cup Honey 3/4 cup Dry roasted pecans, chopped 5 Tbsp Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 Tbsp Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 Tbsp Minced garlic 1 tsp Tabasco sauce 4 Tbsp Unsalted butter DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Barbecue Sauce au Justin ***** ************************************ Categories: Cajun Sauces Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Onion, chopped 1/2 cup Wine vinegar 1/2 cup Bell pepper, chopped 4 tsp Salt 1/2 cup Olive oil 1/4 cup Louisiana hot sauce 2 Tbsp Garlic, chopped 1 1/2 cup Dry red wine 2 cup Ketchup 1/2 tsp Celery seed 2 Tbsp Parsley, dried 1 cup Steak sauce 2 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Barbecued Beef In Crusty Rolls ***** ****************************************** Categories: Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Catsup 2 Tbsp Vinegar 2 Tbsp Finely Chopped Onion 1 ea Finely Chopped Garlic Clo 1 1/2 tsp Worcestershire Sauce 1 tsp Packed Brown Sugar 1/8 tsp Dry Mustard 1 ea Dash Pepper 2 cup Cut-up Cooked Beef 4 ea French Rolls, Split 4 ea Slices American Cheese DIRECTIONS ------------------------------------------------------------ Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Barbecued Beef On Buns ***** ********************************** Categories: Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Catsup 2 Tbsp Brown Sugar 1 Tbsp Lemon Juice 1 Tbsp Worcestershire Sauce 1 tsp Prepared Mustard 1/2 tsp Onion Salt 1/8 tsp Pepper 8 oz Cooked Roast Beef * 4 ea Hamburger Buns, Split DIRECTIONS ------------------------------------------------------------ * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ---------------------------------------------------------------------- ----- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Barbecued Beef Roll ***** ******************************* Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Full Cut Round Steak * 3/4 cup Catsup 1/3 cup Chili Sauce 1/4 cup Brown Sugar 1/4 cup Wine Vinegar 2 Tbsp Steak Sauce 1/2 tsp Cumin 1/2 tsp Chili Powder 1 tsp Meat Tenderizer 1/2 tsp Salt 1/2 tsp Pepper 3/4 cup Shredded Cheddar Cheese 1/4 cup Whole Kernal Corn 1/4 cup Chopped Green Pepper 1/4 cup Chopped Pitted Ripe Olives 1/2 cup Unbleached All-purpose Fl 3 Tbsp Cooking Oil 1/4 cup Water 1/4 cup Shredded Cheddar Cheese 2 Tbsp Sliced Pitted Ripe Olives 3 ea Tomato Roses 1 x Green Pepper Slices DIRECTIONS ------------------------------------------------------------ * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ---------------------------------------------------------------------- ---- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Barbecued Chicken ***** ***************************** Categories: Chicken Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Cut Up chicken Fryer 1 cup Catsup 1/4 cup Worcestershire Sauce 1/4 cup Vinegar 1/4 cup Packed Brown Sugar 1 ea Med. Onion, Chopped 2 Tbsp Cornstarch 1 Tbsp Lemon Juice 1 tsp Salt 1 tsp Celery Seed 1/4 tsp Liquid Smoke 2 ea Dashes Red Pepper Sauce DIRECTIONS ------------------------------------------------------------ Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Barbecued Garlic ***** **************************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Heads Garlic 4 Tbsp Butter 1 x Springs of Fresh Rosemary * DIRECTIONS ------------------------------------------------------------ * Fresh Oregano also may be used. ---------------------------------------------------------------------- ---- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Barbecued Pork Chops ***** ******************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Water 1/4 cup Vinegar 2 Tbsp Dry mustard 3 Tbsp Brown sugar 4 Tbsp Chili sauce 8 ea Pork chops DIRECTIONS ------------------------------------------------------------ Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barbecued Ribs ***** ************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Pork ribs, cut in pieces 1 ea Lemon 1 ea Large onion 1 cup Catsup 1/3 cup Worcestershire sauce 1 tsp Chili powder 1 tsp Salt 2 x Dashes Tabasco sauce 2 cup Water DIRECTIONS ------------------------------------------------------------ Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Barvarian Potato Salad ***** ********************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Potatoes; * 2 cup Chicken Broth; ** 1/2 tsp Salt 1/4 cup Vegetable Oil 1/3 cup Onion; Chopped 1/2 tsp Sugar 2 Tbsp Lemon Juice 1 x Pepper; As Desired DIRECTIONS ------------------------------------------------------------ * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Barvarian Sausage Salad ***** *********************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Knockwurst; Cooked / Cooled 2 ea Pickles; Small 1 ea Onion; Medium 3 Tbsp Vinegar 1 Tbsp Mustard; Prepared * 2 Tbsp Vegetable Oil 1/2 tsp Salt 1/4 tsp Pepper 1/4 tsp Paprika 1/4 tsp Sugar 1 Tbsp Capers 1 Tbsp Parsley; Chopped DIRECTIONS ------------------------------------------------------------ * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Barvarian Veal ***** ************************** Categories: German Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Veal; Cut In 4 Thin Slices 1/2 tsp Salt 1/8 tsp Sugar 1/2 tsp Pepper; White 1 Tbsp Mustard; Dijon Style 4 ea Bacon; Slices 4 ea Eggs; Large, Hard Cooked 2 Tbsp Vegetable Oil 1 ea Onion; Medium, Diced 3/4 cup Beef Bouillon; Heated 1 Tbsp Tomato Paste 2 Tbsp Unbleached Flour 1/4 cup Red Wine DIRECTIONS ------------------------------------------------------------ Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Barvarian Veal With Asparagus ***** ***************************************** Categories: German Meats Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Veal; Cubed 2 Tbsp Vegetable Oil 1 ea Onion; Large, Chopped 1 cup Carrots; Chopped 1 Tbsp Parsley; Chopped 1/4 cup Lemon Juice; Fresh 2 cup Beef Broth 3 Tbsp Unbleached Flour 1/2 tsp Salt 1 x Pepper;Fresh Ground,To Taste 20 oz Frozen Asparagus; * OR 2 lb Asparagus; Fresh ** DIRECTIONS ------------------------------------------------------------ * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Batter Dipped Tofu ***** ****************************** Categories: Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Firm Tofu 1/2 cup Unbleached Flour 2 Tbsp Toasted Wheat germ 1/2 tsp Thyme 1/4 tsp Dill weed 1/4 tsp Garlic powder 1/4 tsp Paprika 1/4 tsp Black Pepper 1 x Egg 1 Tbsp Milk 3 dr Hot Pepper Sauce 2 Tbsp Safflower oil --------GINGER SAUCE-------- 6 Tbsp Rice vinegar 6 Tbsp Sugar 3/4 cup Plus 1 T Water 2 Tbsp Soy sauce 1 tsp Cornstarch 1 Tbsp Finely minced Gingerroot DIRECTIONS ------------------------------------------------------------ GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Bavarian Vanilla Cream ***** ********************************** Categories: German Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 pk Gelatin; Unflavored 1/2 cup ;Water, Cold 9 Tbsp Sugar 1 Tbsp Cornstarch 2 ea Eggs; Large, Beaten 1 1/2 cup Milk; Scalded 1 cup Ice Cream; Vanilla 1 tsp Vanilla 1 cup Cream; Heavy, Whipped DIRECTIONS ------------------------------------------------------------ Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** BBQ Crab Sandwich ***** ***************************** Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Crab 1/2 cup Tomato Sauce 1/4 cup Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins DIRECTIONS ------------------------------------------------------------ Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Bean and Garlic Dip ***** ******************************* Categories: Dips Appetizers Mexican Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Pinto Beans; * 1/4 cup Mayonnaise Or Salad Dressing 1 ea Clove Garlic; Finely Chopped 1 1/2 tsp Red Chiles; Ground 1/4 tsp Salt 1 x Pepper; Dash of DIRECTIONS ------------------------------------------------------------ * Pinto beans can be home cooked or canned. ---------------------------------------------------------------------- ---- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Bean Soup With Frankfurters ***** *************************************** Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Navy Beans; Dried 8 cup Water 3 cup Beef Broth 1 ea Carrot; Chopped 1 ea Celery Stalk; Chopped 4 ea Bacon; Strips, Cubed 2 ea Onions; Small, Chopped 1 tsp Salt 1/4 tsp Pepper; White 6 ea Frankfurters, Sliced * 2 Tbsp Parsley; Chopped DIRECTIONS ------------------------------------------------------------ * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Beef Baked In A Barrel ***** ********************************** Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground Beef Chuck 2 ea Large Pineapples 2 ea Med Onions, Chopped 3 ea Cloves Garlic, Minced 2 Tbsp Cooking Fat or Oil 1 tsp Salt 1 tsp Ground Ginger 1/2 tsp Seasoned Salt 1/4 tsp Freshly Ground Pepper 1/2 cup Coffee Brandy 1 cup Diced Fresh Pineapple 1 cup Canned Mandarine Orange S 1/4 cup Madarine Liqueur 18 ea Fresh Mushrooms 3 Tbsp Butter 18 ea Strips Of Pimiento 3 cup Cooked Rice DIRECTIONS ------------------------------------------------------------ Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Beef Burgundy Stew ***** ****************************** Categories: Beef Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Slices Bacon 4 tsp Unbleached Flour 1/2 tsp Instant Beef Bouillon 1/4 tsp Dried Basil, Crushed 1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up 1/4 cup Dry Red Wine 1/2 cup Frozen Pearl Onions 8 ea Small Whole Fresh Mushrooms DIRECTIONS ------------------------------------------------------------ In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Beef Jerkey #1 ***** ************************** Categories: Beef Appetizers Snacks Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Flank steak DIRECTIONS ------------------------------------------------------------ Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Beef Pita, Greek Style ***** ********************************** Categories: Beef Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground Beef 1 ea Med. Onion, Chopped 4 ea Small Cloves Garlic, Minced 1/2 lb Fresh Mushrooms, Sliced 1 ea Bay Leaf 1 1/4 tsp Salt 1/2 tsp Chili Powder 1/2 tsp Cumin Powder 1/4 tsp Cinnamon, ground 8 oz (1 cn) Tomato Sauce 1/3 cup Burgundy Or Rose Wine 1 ea Large Egg 8 oz (1 pk) Cream Cheese,Softened 1 cup Creamed Cottage Cheese 1/2 cup Crumbled Feta Cheese 1/2 cup Unsalted butter 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 cup Dry Bread Crumbs 1 x Parlsey Sprigs 12 ea Cherry Tomatoes 1 x Fresh Fruit Kabobs (opt.) DIRECTIONS ------------------------------------------------------------ * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ---------------------------------------------------------------------- ---- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Beef Roast With Mushroom Stuffing ***** ********************************************* Categories: Beef Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------ROAST------------ 1/2 tsp Salt 1/4 tsp White Pepper 2 lb Flank Steak 1 tsp Mustard; Dijon Style -----MUSHROOM STUFFING------ 2 Tbsp Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 cup Parsley; Chopped 2 Tbsp Chives; Chopped 1 Tbsp Tomato Paste 1/2 cup Bread Crumbs; Dried 1/4 tsp Salt 1/4 tsp Pepper 1 tsp Paprika -----------GRAVY------------ 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 cup Beef Broth; Hot 1 tsp Mustard; Dijon Style 2 Tbsp Tomato Catsup DIRECTIONS ------------------------------------------------------------ * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Beef Shreds with Green Pepper ***** ***************************************** Categories: Hot & spicy Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Flank Steak 2 ea Medium Bell Peppers 1 ea Clove Garlic 4 Tbsp Peanut Oil 1/4 tsp Salt -----------SAUCE------------ 1/4 cup Stock 1 tsp Thin Soy Sauce 1 tsp Chili Paste with Soybean 1 tsp Sherry Wine 1 1/2 tsp Thin Cornstarch Paste; * DIRECTIONS ------------------------------------------------------------ * Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Beef Strips And Carrots ***** *********************************** Categories: German Beef Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Carrots 2/3 cup Carbonated Soda Water 1 cup White Wine 1 tsp Salt 1/4 tsp Sugar 1 lb Sirloin Steak 2 Tbsp Vegetable Oil 2 ea Onions; Small, Diced 1/4 tsp White Pepper 1/2 cup Heavy Cream 1 Tbsp Parsley; Chopped DIRECTIONS ------------------------------------------------------------ Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Beef Stroganoff ***** *************************** Categories: Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Vegetable Oil 1 lb Sirloin Steak * 8 oz Fresh Mushrooms, Sliced 1/4 cup Water 2 Tbsp Unbleached Flour 1 tsp Dry Mustard 1 tsp Salt 1/4 tsp Pepper 1 cup Dairy Sour Cream 2 cup Hot Cooked Rice Or Noodle 1 ea Medium Onion, Sliced DIRECTIONS ------------------------------------------------------------ * Sirloin Steak is to be boneless and sliced into thin strips. ---------------------------------------------------------------------- ----- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Beef With Caper Sauce ***** ********************************* Categories: Beef Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Beef Eye Of Round Roast 1/2 cup Cooking Oil 1/2 cup Tomato Paste 1/4 cup Imported Soy Sauce 1/4 cup Red Wine Vinegar 2 Tbsp Crushed Rosemary 2 tsp Salt 1 x Pepper To Taste 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green Onions 1 x Parsley 1 x Rye Bread DIRECTIONS ------------------------------------------------------------ Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Beef With Hot Sauce ***** ******************************* Categories: Beef Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Beef Chuck Roast 1/2 cup Chopped onion 1/2 cup Chopped Celery 1/2 cup Chopped Green Pepper 1 x Water 1 1/2 cup Catsup 3 Tbsp Hot Taco Sauce 2 Tbsp Brown Sugar 2 Tbsp Vinegar 2 ea Cloves Garlic, Minced 1 ea Bay Leaf 1 tsp Salt 1 tsp Dry Mustard 1 tsp Chili Powder 8 ea Hamburger Buns DIRECTIONS ------------------------------------------------------------ Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Beer Bread ***** ********************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Flour, unsifted 3 3/4 tsp Baking powder 2 1/4 tsp Salt 1 Tbsp Honey 12 oz Beer DIRECTIONS ------------------------------------------------------------ Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Beer Marinade for Beef ***** ********************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Beer (12 oz or 10 oz cans) 2 tsp Salt 1/2 cup Olive oil 1 tsp Ground cayenne pepper 1 Tbsp Wine vinegar 1 Tbsp Prepared horseradish 1 tsp Onion powder 2 Tbsp Lemon juice 1 tsp Garlic powder DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Bell Pepper Rajas ***** ***************************** Categories: Appetizers Mexican Cheese Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 cup Montery Jack Cheese;Shredded 2 Tbsp Chopped Ripe Olives 1/4 tsp Red Pepper; Crushed DIRECTIONS ------------------------------------------------------------ * Peppers should be seeded and cut into 6 strips each. ---------------------------------------------------------------------- ---- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Berghoff Ragout (Ragout a la Berghof) ***** ************************************************* Categories: Beef German Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter 3 1/2 lb Round Steak; Bonless * 1 cup Onion; Chopped 1 1/2 cup Green Bell Pepper; Chopped 1 lb Mushrooms; Sliced 1/2 cup Unbleached Flour 2 cup Beef Broth; Canned/Homemade 1 cup White Wine; Dry 1 tsp Salt 1 tsp Worcestershire Sauce 1 x Tabasco Sauce; To Taste DIRECTIONS ------------------------------------------------------------ * Round steak should be cut into thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Black Forest Cheesecake Delight ***** ******************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 16 oz Cream Cheese Softened 2/3 cup Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 tsp Almond Extract 21 oz Cherry Pie Filling (1 Cn) 1 x Frozen Whipped ToppingThawed DIRECTIONS ------------------------------------------------------------ * Chocolate Chips should be melted. ---------------------------------------------------------------------- ----- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Black Forest Cherry Cake ***** ************************************ Categories: German Cakes Fruits Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------CAKE------------ 6 ea Eggs; Large 1 cup Sugar 1 tsp Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 cup Flour; Sifted -----------SYRUP------------ 1/4 cup Sugar 1/3 cup ;Water 2 Tbsp Kirsch ----------FILLING----------- 1 1/2 cup Confectioners' Sugar 1/3 cup Butter; Unsalted 1 ea Egg Yolk; Large 2 Tbsp Kirsch Liquer ----------TOPPING----------- 2 cup Sour Cherries; Canned, Drain 2 Tbsp Confectioners' Sugar 1 cup Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1) DIRECTIONS ------------------------------------------------------------ * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Black Russian ***** ************************* Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy DIRECTIONS ------------------------------------------------------------ Pour over ice cubes in old-fashioned cocktail glass. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Blackberry Jam Cake ***** ******************************* Categories: Cakes Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Sugar 1/4 cup Butter or Margarine 2 ea Large Eggs 1 cup Unbleached All-purpose Fl 1 tsp Ground Cinnamon 1/2 tsp Baking Soda 1/4 tsp Ground Cloves 1/4 tsp Ground Nutmeg 1/3 cup Butter/Sour Milk 1/2 cup Seedless Blackberry Jam 1/4 cup Chopped Walnuts 2 Tbsp Butter or Margarine 1/2 cup Packed Brown Sugar 3 Tbsp Milk 1 3/4 cup Sifted Powdered Sugar DIRECTIONS ------------------------------------------------------------ Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Blackened (Cajun) Arctic Char ***** ***************************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Arctic char - 1 kg(4.5 lbs) 6 Tbsp Butter 2 ea Lemons, cut into wedges 1 Tbsp Cajun spice (recipe follows) DIRECTIONS ------------------------------------------------------------ Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Blackened Redfish ***** ***************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted -------SEASONING MIX-------- 1 Tbsp Sweet paprika 2 1/2 tsp Salt 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Ground cayenne pepper 3/4 tsp Ground white pepper 3/4 tsp Ground black pepper 1/2 tsp Dried thyme leaves 1/2 tsp Dried oregano leaves DIRECTIONS ------------------------------------------------------------ NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 *** Recipe Via Compu-Chef (tm) *** *********************** ***** Bloody Mary ***** *********************** Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 tsp Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste DIRECTIONS ------------------------------------------------------------ Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Bloody Mary #1 ***** ************************** Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 tsp Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste DIRECTIONS ------------------------------------------------------------ A wedge of lime may be added. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Bogracs Gulyas (kettle goulash) ***** ******************************************* Categories: Main dish Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Bacon fat 5 ea Lg onions; coarsly chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 Tbsp Hungarian Paprika 3 lb Stewing beef; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. DIRECTIONS ------------------------------------------------------------ Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Boiled Crabs ***** ************************ Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Lemons, quartered 8 ea New red potatoes 4 ea Small ears fresh corn 4 ea Small yellow onions 1 cup Salt 1/2 cup Ground red pepper 1/2 cup Ground white pepper 1/2 cup Ground black pepper 12 ea Live blue crabs DIRECTIONS ------------------------------------------------------------ Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Boiled Crawfish -- Justin Wilson ***** ******************************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Boxes salt (no size mentione 6 ea Pouches crab boil 9 ea Lemons 8 oz Cayenne pepper 5 lb Small white onions 1 x Garlic 24 ea Small potatoes 1 x Smoked sausage 1 x Corn 50 lb Live crawfish DIRECTIONS ------------------------------------------------------------ Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Bramberger Meat & Cabbage ***** ************************************* Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cabbage; Head, Small 1 Tbsp Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 tsp Caraway Seeds 1/2 tsp Salt 1/2 tsp Pepper 1/2 cup White Wine; Dry 1 tsp Vegetable Oil 3 ea Bacon; Strips, Thick Sliced DIRECTIONS ------------------------------------------------------------ Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************************************* ***** Braune Zucker Platzchen (Brown Sugar Cookies) ***** ********************************************************* Categories: German Cookies Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Brown Sugar; Frimly Packed 2/3 cup Shortening 2 ea Eggs; Large 2 Tbsp Milk 1 Tbsp Orange Rind; Grated 2 tsp Baking Powder 1 tsp Cinnamon 1/2 tsp Cloves 1/4 tsp Salt 2 cup Unbleached Flour 1 cup Raisins 1/2 cup Nuts; Chopped, If Desired DIRECTIONS ------------------------------------------------------------ Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Bread Pudding With Whiskey Sauce ***** ******************************************** Categories: Cajun Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Sugar 3 1/2 cup Milk 4 ea Eggs, separatged 1 Tbsp Vanilla 1 x Salt, pinch 1/2 ea Block butter 1 x Raisins (optional) 1/2 cup Sugar 1/4 cup Water 1/4 ea Block butter 1 x Whiskey, to taste DIRECTIONS ------------------------------------------------------------ 1 x BREAD PUDDING 4 ea Slices stale bread BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** Breakfast Casserole (Pennsylvania Dutch) ***** **************************************************** Categories: Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Large Eggs 2 cup Milk 1 tsp Salt 1 tsp Dry Mustard 2 ea Slices White Bread, Cubed 1 lb Sausage Browned 1 cup Sharp/mild Cheddar Shreds * DIRECTIONS ------------------------------------------------------------ * Use either sharp or mild Shredded Chedder Cheese. ---------------------------------------------------------------------- ---- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Broccoli & Blue Cheese In Prepared Puff ***** *************************************************** Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x PREPARED PUFF PASTRY, defros 4 ea eggs 1 lb ricotta cheese 1/2 lb crumbled bleu cheese 4 cup cooked chopped broccoli flow DIRECTIONS ------------------------------------------------------------ Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Broccoli & Blue Cheese Puff Pastry ***** ********************************************** Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x PREPARED PUFF PASTRY, defros 4 ea eggs 1 lb Riccotta cheese 1/2 lb crumbled bleu cheese 1 ea eggs until light. Mix in b DIRECTIONS ------------------------------------------------------------ g white pepper and nutmeg 4 c cooked chopped broccoli f Preheat oven to 400 degrees for 10 minutes. 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Broiled Cheddar And Egg Salad Buns ***** ********************************************** Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea Eggs; Lg,HardCooked, Chopped 2 cup Cheddar; Sharp, Shredded 1 cup Green Bell Pepper; Chopped 3 tsp Onion; Grated 2/3 cup Milk; Evaporated 3 tsp Mustard; Prepared 1 1/2 tsp Salt 1/4 tsp Pepper 3 ea Sandwich Buns Or Rolls; * DIRECTIONS ------------------------------------------------------------ * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Broiled Cheddar-Olive ***** ********************************* Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 cup Olives; Ripe,Chopped, Pitted 1/2 cup Green Bell Pepper; Chopped 1/4 cup Onion; Chopped 1/3 cup Catsup 2 tsp Mayonnaise 2 tsp Mustard; Prepared 1/4 tsp Marjoram 1/8 tsp Oregano 1/8 tsp Salt 1 pn Pepper; To Taste 4 ea Sandwich Buns 1 x Butter DIRECTIONS ------------------------------------------------------------ Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Broiled Chicken Oregano ***** *********************************** Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breast 1 ea Garlic clove - quartered ----MARINADE---- 1/3 cup Lemon juice 1/3 cup Olive oil Salt & pepper to taste 3 Tbsp Oregano - fresh or 1 Tbsp dried ----BASTING INGREDIENTS---- 5 Tbsp Butter - melted 1/3 cup lemon juice 3 Tbsp Oregano - fresh or 1 Tbsp dried DIRECTIONS ------------------------------------------------------------ Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Broiled spicy shark ***** ******************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Shark fillets (3/4" thick) 1/3 cup Lemon juice 1/4 cup Chopped parsley 1 Tbsp Chopped fresh basil, or 1 tsp Dried basil 1 x Clove garlic, minced 2 Tbsp Seafood sauce or chili sauce 1 Tbsp Light soy sauce DIRECTIONS ------------------------------------------------------------ Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Brownie Cookies ***** *************************** Categories: Desserts Cookies Chocolate Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Semisweet chocolate 1 oz Unsweetened chocolate 2 1/3 cup Sifted all-purpose flour 1 1/2 tsp Baking soda 1/2 tsp Baking powder 1/4 lb Unsalted butter 1 cup Granulated sugar 1 Tbsp Vanilla extract 2 ea Egg 1 Tbsp Milk 3/4 cup Finely chopped walnuts DIRECTIONS ------------------------------------------------------------ 1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and baking powder together. Set aside. 3. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan. Line each cup with waxed paper for easy removal. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Brownie Swirl Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 cup Sugar 1 tsp Vanilla 2 ea Large Eggs 1 cup Milk Chocolate Chips, Melted DIRECTIONS ------------------------------------------------------------ Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Brussel Sprouts With Balsamic Vinegar ***** ************************************************* Categories: Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 Lb Fresh Brussel Sprouts 2 Tbsp Olive Oil 2 Cloves Garlic, Peeled And Sliced 1 Medium Yellow Onion, Peeled And Thinly Sliced 1/4 Cup Balsamic Vinegar 2 Tbsp Butter Salt and freshly ground black pepper to taste DIRECTIONS ------------------------------------------------------------ Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Brussels Sprouts In Beer ***** ************************************ Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Brussels Sprouts; Fresh 1 x Beer; Any Brand, To Cover 1/2 tsp Salt 2 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Burgoo ***** ****************** Categories: Beef Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts 12 cup Water 1 Tbsp Salt 1/4 tsp Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 cup Cubed Peeled Potatoes 2 cup Coarsely Chopped Carrots 1 cup Chopped Onion 1 cup Chopped Celery 1 cup Chopped Green Pepper 2 Tbsp Packed Dark Brown Sugar 1/4 tsp Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz Butter Beans 10 oz Frozen Cut Okra 2/3 cup Unbleached All-purpose Flour DIRECTIONS ------------------------------------------------------------ In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Cabbage Fruit Salad With Sour-cream ***** *********************************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cabbage; Raw, Shredded 1 ea Apple; Med., Diced, Unpeeled 1 Tbsp Lemon Juice 1/2 cup Raisins 1/4 cup Pineapple Juice 1 1/2 tsp Lemon Juice 1/4 tsp Salt 1 Tbsp Sugar 1/2 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cafe Mexicano ***** ************************* Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 cup Water; Cold 1/3 cup Dark Brown Sugar; Packed 1/2 oz Baking Chocolate; Fine Chop 2 ea Cloves; Whole 1 ea Cinnamon Stick;Broken In 1/2 1 cup Coffee; Regular Grind, Dry 1 tsp Vanilla 1/4 cup Brandy 8 Tbsp Coffee Liqueur DIRECTIONS ------------------------------------------------------------ Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cajun Coleslaw ***** ************************** Categories: Cajun Salads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 Tbsp Mayonnaise, (heaping) 1 tsp Louisiana hot sauce 2 Tbsp Yellow mustard (heaping) 2 Tbsp Ketchup 2 Tbsp Olive oil 1 Tbsp Wine vinegar 1 tsp Garlic salt 1 Tbsp Lea & Perrins 1 ea Juice of mediums size lemon 3 tsp Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded DIRECTIONS ------------------------------------------------------------ Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cajun Meat Loaf ***** *************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 2 ea Whole bay leaves 1 tsp Salt 1 tsp Ground cayenne pepper 1 tsp Black pepper 1/2 tsp White pepper 1/2 tsp Ground cumin 1/2 tsp Ground nutmeg ------MAIN INGREDIENTS------ 4 Tbsp Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Green bell peppers, chopped 1/4 cup Green onions, finely chopped 2 tsp Minced garlic 1 Tbsp Tabasco sauce 1 Tbsp Worcestershire sauce 1/2 cup Evaporated milk 1/2 cup Catsup 1 1/2 lb Ground beef 1/2 lb Ground pork 2 ea Eggs, lightly beaten 1 cup Very fine bread crumbs DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cajun Prime Rib ***** *************************** Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Prime rib roast (10-1/2 lbs) 1/4 cup Black pepper 1/4 cup Garlic powder 1/4 cup Salt 2 ea Onions, thinly sliced --SEASONING MIX (OPTIONAL--- 1 Tbsp Plus 1 tsp, salt 1 Tbsp Plus 2 tsp, white pepper 1 Tbsp Plus 2 tsp, fennel seeds 1 Tbsp Plus 3/4 tsp, black pepper 2 1/2 tsp Dry mustard 2 1/2 tsp Ground cayenne pepper DIRECTIONS ------------------------------------------------------------ Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Cajunized Oriental Pork Chops ***** ***************************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Thick pork chops 1 x Salt & red cayenne pepper 1 1/2 cup Dry white wine 1 cup Bell pepper, chopped 1 cup Onions, chopped 1 ea Clove garlic, chopped 3 Tbsp Soy sauce 1 cup Pinapple chunks (15 oz.) DIRECTIONS ------------------------------------------------------------ Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cake Brownies ***** ************************* Categories: Cakes Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1/2 cup Oil 1 cup Water 4 Tbsp Unsweetened cocoa 2 cup Flour 2 cup Sugar 2 ea Eggs 1 tsp Baking soda 1/2 cup Buttermilk 1 tsp Vanilla 1/2 cup Butter 3 Tbsp Unsweetened cocoa 1/3 cup Buttermilk 1 pk Confectioners sugar 1 cup Chopped walnuts 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ****************************** ***** California Rarebit ***** ****************************** Categories: Cheese Vegetables Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 tsp Butter 1/2 cup White Wine; Dry 2 1/2 cup Monterey Jack Cheese; Cubed 1 ea Egg; Lg, Lightly Beaten 1 tsp Worcestershire Sauce 1/2 tsp Basil; Crushed 2 cup Mushrooms; Fresh, Sliced 1/2 tsp Garlic Powder DIRECTIONS ------------------------------------------------------------ Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cappuccino Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Finely Chopped Nuts 2 Tbsp Sugar 3 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 1 cup Sugar 3 Tbsp Unbleached All-purpose Flour 4 ea Large Eggs 1 cup Sour Cream 1 Tbsp Instant Coffee Granules 1/4 tsp Cinnamon 1/4 cup Boiling water DIRECTIONS ------------------------------------------------------------ Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Caramel Brownies ***** **************************** Categories: Cakes Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 14 oz Caramels 1/3 cup Evaporated milk 8 oz German sweet chocolate 6 Tbsp Butter 4 ea Eggs 1 cup Sugar 1 cup Flour (sifted) 1 tsp Baking powder 1/2 tsp Salt 2 tsp Vanilla 6 oz Chocolate chips 1 cup Walnuts, chopped DIRECTIONS ------------------------------------------------------------ 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Caramelized Onion Dip ***** ********************************* Categories: Appetizers Dips Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Unsalted Butter 1 Tbsp Peanut Oil 1 x Large Red Onion, sliced 1/2 cup Sour cream 1/2 cup Mayonnaise 1/4 tsp Salt 1/4 tsp Cayenne pepper 1 tsp Red pepper flakes 1/8 tsp Tabasco sauce -----CRACKERS OR CHIPS------ DIRECTIONS ------------------------------------------------------------ Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Caramelized Onions In Flaky Pastry ***** ********************************************** Categories: Tarts Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup coarse breadcrumbs 4 Tbsp butter 1/4 cup chopped parsley leaves 2 lb small white onion 6 Tbsp butter 2 Tbsp sugar 1/4 cup Marsala wine 1/4 cup beef broth 1 1/4 cup all purpose flour 1/2 pt salt 6 Tbsp cold unsalted butter, cut up 2 Tbsp vegetable shortening 3 Tbsp cold water DIRECTIONS ------------------------------------------------------------ ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Carmelized Carnitas ***** ******************************* Categories: Appetizers Pork Mexican Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Pork Shoulder; Bonless, * 2 Tbsp Brown Sugar; Packed 1 Tbsp Tequila 1 Tbsp Molasses 1/2 tsp Salt 1/4 tsp Pepper 2 ea Clove Garlic; Finely Chopped 1/3 cup Water 1 ea Green Onion w/top; Sliced DIRECTIONS ------------------------------------------------------------ * Pork should be cut up into 1-inch cubes. ---------------------------------------------------------------------- ---- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Carrot 'N' Raisin Cheescake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Granulated Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 1/2 cup Granulated Sugar 1/2 cup Unbleached All-Purpose Flour 4 ea Large Eggs 1/4 cup Unsweetened Orange Juice 1 cup Finely Shredded Carrot 1/4 cup Raisins 1/2 tsp Ground Nutmeg 1/4 tsp Ground Ginger 1 Tbsp Unsweetened Orane Juice 1 cup Sifted Powdered Sugar DIRECTIONS ------------------------------------------------------------ Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Carrot Cake ***** *********************** Categories: Cakes Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Oil 1 cup Sugar 1 cup Brown sugar 1 tsp Vanilla 4 x Eggs 2 cup Flour, whole wheat 1/3 cup Dry milk 1 tsp Baking soda 1 tsp Salt 1 tsp Baking powder 2 tsp Cinnamon 3 cup Carrots; shredded 1 cup Walnuts; chopped DIRECTIONS ------------------------------------------------------------ In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Carrots In Beer ***** *************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Carrots; Large 1 Tbsp Butter 1 cup Dark Beer; Any Brand 1/4 tsp Salt 1 tsp Sugar DIRECTIONS ------------------------------------------------------------ Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Catfish and Crawfish Mold ***** ************************************* Categories: Cajun Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chopped parsley 1 cup Cream cheese 1/2 cup Dry white wine 1 x Salt, to taste 1 Tbsp Lemon juice 1 lb Catfish meat, cooked 1 tsp Louisiana hot sauce 1 lb Crawfish meat, cooked 1 Tbsp Lea & Perrins DIRECTIONS ------------------------------------------------------------ Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Cauliflower with beef "Sichuan Style" ***** ************************************************* Categories: Hot & spicy Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Round Steak; * 5 ea Nami black mushrooms 2 ea Carrots; Medium 2 cup Cauliflower 3 ea Green Onions, minced 1/2 tsp Ginger; fresh, minced 2 ea Cloves Garlic, minced 1/2 tsp Szechuan Peppercorns, crushe 3 Tbsp Peanut Oil ----------MARINADE---------- 1/4 cup Soy Sauce; thin 1/4 cup Dry Sherry -----------SAUCE------------ 1 cup Chicken Stock 1 tsp Lan Chi black bean paste wit 2 x Dashes of Chinkiang black vi 3 x Drops Sesame Oil 1 ea Cornstarch Paste; ** -------------S-------------- 1/2 cup Carrot Stock; reserved 1/4 cup Marinade 1/4 cup Mushroom soaking liquid DIRECTIONS ------------------------------------------------------------ * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Champagne Chicken ***** ***************************** Categories: Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Chicken breast/boned/skinned 2 Tbsp Olive oil 2 Tbsp Butter 1/4 cup Champagne - dry 1/2 cup Heavy cream 3 Tbsp Tarragon - fresh (1 T dry) 1 x Salt & freshly ground pepper ----OPTIONAL INGREDIENTS---- 6 ea Prosciutto slices/paper thin 3 ea Shallots - finely chopped 1 Tbsp Butter or margarine DIRECTIONS ------------------------------------------------------------ *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chartreuse Cocktail ***** ******************************* Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Tequila; 3 T 1 oz Green Charteuse Liqueur; 2 T 1 oz Lime Juice; 1 T 1/4 cup Crushed Ice DIRECTIONS ------------------------------------------------------------ Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cheddar Apple Cobbler ***** ********************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Sugar 1/4 cup Unbleached Flour 1/4 tsp Cinnamon; Ground 6 cup Apple Slices; * ----------TOPPING----------- 1 cup Unbleached Flour 1/4 cup Sugar 1 1/2 tsp Baking Powder 1/2 tsp Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 cup Butter; Melted 1/4 cup Milk DIRECTIONS ------------------------------------------------------------ * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar Apple Dandy ***** ******************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 cup Apples; * 1/4 cup Sugar 2 tsp Unbleached Flour 1 1/2 cup Cheddar; Sharp, Shredded 3/4 cup Unbleached Flour 1/4 cup Sugar 1/2 tsp Cinnamon; Ground 1/4 tsp Salt 1/2 cup Butter DIRECTIONS ------------------------------------------------------------ * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar Bacon Treat ***** ******************************* Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Cheddar; Sharp, Shredded, 1C 1/2 tsp Lemon Juice; Fresh 1/2 tsp Worcestershire Sauce 1/8 tsp Paprika 1/8 tsp Garlic Powder 1 ds Pepper 2 tsp Dairy Sour Cream 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices DIRECTIONS ------------------------------------------------------------ * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cheddar Biscuits ***** **************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour; Sifted 4 tsp Baking Powder 1/2 tsp Salt 1 cup Cheddar; Sharp, Grated 1/4 cup Butter 2/3 cup Milk DIRECTIONS ------------------------------------------------------------ Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cheddar Braids ***** ************************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 3 1/2 cup Unbleached Flour; * 1 tsp Sugar 1 1/2 tsp Salt 3/4 cup Butter; Room Temperature 4 ea Eggs; Lg, Room Temperature 6 oz Cheddar; Extra Sharp, Diced 1 ea Egg; Lg 1 tsp Milk 2 tsp Celery Seeds DIRECTIONS ------------------------------------------------------------ * You can use up to 4 1/2 cups of flour in this recipe depending on the ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Cheddar Bread Ring ***** ****************************** Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 3/4 cup Bread Flour 2 tsp Sugar; Granulated 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 3/4 tsp Salt 1 cup Milk 2 tsp Butter 1 1/2 cup Cheddar; Sharp, Shredded 1 x Butter DIRECTIONS ------------------------------------------------------------ NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cheddar Crackers ***** **************************** Categories: Snacks Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter Or Margarine 1 1/2 cup Unbleached Flour; Sifted 1/2 tsp Salt 1 tsp Baking Powder 1 ds Cayenne Pepper 2 cup Cheddar; Extra Sharp, * DIRECTIONS ------------------------------------------------------------ * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Cheddar Crumble Apple Pie ***** ************************************* Categories: Desserts Fruits Pies Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea 9" Unbaked Pie Shell ----------TOPPING----------- 1/2 cup Unbleached Flour 1/3 cup Sugar 1/3 cup Brown Sugar; Firmly Packed 1/2 tsp Cinnamon; Ground 5 tsp Butter ----------FILLING----------- 1 1/2 lb Cooking Apples; * 1 tsp Lemon Juice; Fresh 6 oz Cheddar;Md, Shredded,1 1/2 C 4 tsp Unbleached Flour 1/4 tsp Nutmeg; Ground DIRECTIONS ------------------------------------------------------------ * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cheddar Date Nut Loaf ***** ********************************* Categories: Breads Cheese Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Dates; Finely Chopped 2 tsp Butter 3/4 cup Water; Boiling 1 3/4 cup Unbleached Flour; Sifted 1/4 tsp Salt 1 tsp Baking Soda 1/2 cup Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 cup Walnuts; Chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cheddar Dumplings ***** ***************************** Categories: Breads Cheese Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 cup Unbleached Flour 1 tsp Salt 3 qt Boiling Water 1/2 cup Butter 1/2 pt Sour Cream ---------GARNISHES---------- 1 x Paprika 1 x Parsley DIRECTIONS ------------------------------------------------------------ Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Cheddar Fans ***** ************************ Categories: Breads Cheese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 oz Cheddar; Sharp, Grated 2 cup Unbleached Flour; Sifted 1 tsp Baking Powder 1 tsp Salt 1/2 cup Butter Or Shortening 1/2 cup Milk 1 x Butter; Softened 1 x Butter; Melted DIRECTIONS ------------------------------------------------------------ Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar Fruit Drops ***** ******************************* Categories: Cheese Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter 1/4 cup Sugar; Granulated 1/4 cup Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 tsp Vanilla 1 1/2 cup Unbleached Flour 1/2 tsp Baking Soda 1/2 tsp Salt 1 1/2 cup Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 cup Maraschino Cherries; Chopped DIRECTIONS ------------------------------------------------------------ Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Cheddar Mushroom Open-Face Sandwich ***** *********************************************** Categories: Cheese Eggs Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Mushrooms; Fresh, Chopped 2 tsp Butter; Melted 1 ea Egg; Lg, Beaten 1 tsp Oregano 1 cup Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley DIRECTIONS ------------------------------------------------------------ Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cheddar Pancakes ***** **************************** Categories: Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cheddar; Md, Grated 3/4 cup Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 2 tsp Unbleached Flour; PLUS 1 tsp Unbleached Flour 3/4 tsp Salt 1 1/2 tsp Thyme 1/2 tsp Mustard; Dry 2 tsp Butter DIRECTIONS ------------------------------------------------------------ Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cheddar Pear Cobbler ***** ******************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Pear Halves; 2 Cns 1 tsp Sugar 2 tsp Cornstarch 1 tsp Lemon Juice 1/4 tsp Cinnamon; Ground ----------TOPPING----------- 1 cup Unbleached Flour 1/3 cup Sugar 1 1/2 tsp Baking Powder 1/2 tsp Salt 6 oz Cheddar; Sharp Shredded 1/3 cup Butter; Melted 1/4 cup Milk DIRECTIONS ------------------------------------------------------------ Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cheddar Pinwheels ***** ***************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour; Sifted 1/2 tsp Salt 1 tsp Baking Powder 1/4 cup Butter 2/3 cup Milk 1 cup Cheddar; Extra Sharp, Grated DIRECTIONS ------------------------------------------------------------ Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Cheddar Spread ***** ************************** Categories: Cheese Appetizers Sandwiches Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 tsp Worcestershire Sauce 1/4 tsp Garlic Powder 1/2 tsp Paprika; Sweet Or Hot DIRECTIONS ------------------------------------------------------------ All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cheddar Squares ***** *************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour 1 tsp Baking Powder 1 tsp Salt 1/3 cup Butter 1 cup Cheddar; Sharp, Shredded 1/2 cup Onion; Chopped 2 tsp Pimento; Chopped 2/3 cup Milk DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Cheddar Stuffed Franks In Buns ***** ****************************************** Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ea Frankfurters; Deli Style 1/2 cup Sweet Pickle Relish 1 tsp Mustard; Prepared 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted DIRECTIONS ------------------------------------------------------------ Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Cheddar-Olive Bread ***** ******************************* Categories: Sandwiches Cheese Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 cup Mayonnaise 1 ea French Bread; Loaf, Unsliced DIRECTIONS ------------------------------------------------------------ Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cheese Chiles ***** ************************* Categories: Appetizers Tex-mex Cheese Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Cheddar Cheese; Shredded 1 cup Colby Cheese; Shredded 1 tsp Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika DIRECTIONS ------------------------------------------------------------ * Cut the cilantro stems into 1/2-inch pieces. ---------------------------------------------------------------------- ---- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cheese Stuffed Rolls ***** ******************************** Categories: Cheese Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. DIRECTIONS ------------------------------------------------------------ * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Cheesy broiled flounder ***** *********************************** Categories: Seafood Main dish Cheese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Flounder or white fish 2 Tbsp Lemon juice 1/2 cup Parmesian cheese 1/4 cup Butter, softened 3 Tbsp Mayonnaise 3 ea Green onions, chopped 1/4 tsp Salt 1 ea Dash of hot sauce DIRECTIONS ------------------------------------------------------------ Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cheesy Corn Bread ***** ***************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Unbleached Flour 1 cup Corn Meal; White Or Yellow 2 tsp Sugar 1 tsp Baking Powder 1 tsp Salt 1/4 tsp Mustard; Dry 2 cup Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 cup Milk 1/4 cup Vegetable Oil DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Cheesy Muffin Melt ***** ****************************** Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Cottage Cheese; Creamed 1/2 cup Wheat Germ; Regular 2 tsp Green Chiles; Chopped 1/4 tsp Oregano Leaves; Crushed 1/4 tsp Basil Leaves; Crushed 1/4 tsp Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices DIRECTIONS ------------------------------------------------------------ * The whole wheat muffins should be halved and toasted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Cheesy Vegetable Spread ***** *********************************** Categories: Appetizers Cheese Spreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Shredded Farmer Cheese(4 oz) 3 Tbsp Plain Yogurt 1 tsp Lemon juice 1 tsp Soy sauce 1/4 cup Chopped Apple 1/4 cup Chopped Carrot 2 Tbsp Finely chopped Celery 2 Tbsp Chopped Pecans 2 Tbsp Currants 1 Tbsp Toasted Wheat germ 1/2 tsp Curry powder DIRECTIONS ------------------------------------------------------------ In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cherry Cheese Pie ***** ***************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --BROWN SUGAR GRAHAM CRUST-- Tbsp ------------------------ 1 1/2 cup Graham Cracker Crumbs; * 1/4 cup Brown Sugar; Firmly Packed 1/3 cup Butter or Margarine; Melted ----------FILLING----------- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened 1/2 cup Sugar 1/2 tsp Vanilla 2 ea Egg Whites; Stiffly Beaten 16 oz Cherries; Pie, In Water 1 x Red Food Coloring 1/4 cup Sugar 1 tsp Cornstarch DIRECTIONS ------------------------------------------------------------ * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cherry Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 3 ea Large Eggs 1 tsp Vanilla 21 oz Cherry Pie Filling (1 cn) DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Chicken 'N' Vegetable Stir Fry ***** ****************************************** Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Oil 1 lb Bonless Chicken Breasts * 1/2 cup Broccoli Forets 2 oz Snow Peas (About 1/2 C) 1 ea Med Carrot Thinly Sliced 1/2 ea Med Red or Green Pepper * 1 ea Env Golden Onion Soup Mix 1 tsp Cornstarch 1/2 tsp Ground Ginger 1 1/2 cup Water 2 tsp Imported Soy Sauce 1 tsp White or Rice Vinegar 1 x Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ---------------------------------------------------------------------- ----- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Chicken And Sausage In Tomato Sauce ***** *********************************************** Categories: Garlic Sauces Poultry Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop 2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links 4 ea Chicken Legs 4 ea Chicken Thighs 56 oz (2 cns) Tomatoes 6 oz (1 can) Tomato Paste 1 x Salt And Pepper To Taste 1/2 Tbsp Dried Basil 1/2 cup Dry Red Wine 1 x Chopped Fresh Parsley DIRECTIONS ------------------------------------------------------------ Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken Big Mamou on Pasta ***** ************************************** Categories: Cajun Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTA------------ 6 qt Hot water 1/4 cup Vegetable oil 3 Tbsp Salt 1 1/2 lb Fresh spaghetti (1 lb dry) -------SEASONING MIX-------- 2 tsp Dried thyme leaves 1 1/4 tsp Ground cayenne pepper 1 tsp White pepper 3/4 tsp Black pepper 1/2 tsp Dried sweet basil leaves -----------SAUCE------------ 1 lb Unsalted butter plus 4 Tbsp Unsalted butter 1 cup Onions, chopped very fine 4 ea Med. garlic cloves, peeled 2 tsp Minced garlic 3 1/4 cup RICH chicken stock (see note 2 Tbsp Worcestershire sauce 1 Tbsp Tabasco sauce + 1 teaspoon 2 cup Tomato sauce (16 oz) 2 Tbsp Sugar 2 cup Green onions,chopped vy fine ---CHICKEN SEASONING MIX---- 1 1/2 Tbsp Salt 1 1/2 tsp White pepper 1 1/2 tsp Garlic powder 1 1/4 tsp Ground cayenne pepper 1 tsp Black pepper 1 tsp Cumin (optional) 1/2 tsp Dried sweet basil leaves 2 lb Boneless chicken (see notes) DIRECTIONS ------------------------------------------------------------ NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** Chicken Braised With 40 Cloves Of Garlic ***** **************************************************** Categories: Garlic Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 40 ea Cloves Garlic * 6 ea Chicken Legs/Thighs ** 2 ea Med Onions, Coarsely Chopped 2 Tbsp Olive Oil 1 cup Fresh Parsley, Chopped 1 tsp Dried Tarragon, Crumbled 1/2 tsp Allspice 1/4 tsp Cinnamon 1 x Salt & Pepper To Taste 1/4 cup Cognac 1/3 cup Dry White Vermouth DIRECTIONS ------------------------------------------------------------ * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ---------------------------------------------------------------------- ---- Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken Breasts Florentine ***** ************************************** Categories: Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Boneless Chicken Breasts 1/2 cup All purpose flour 1/4 cup Oil 1 ea Med. Clove Garlic Fine Ch 1/2 cup Dry White Wine 1 ea Env. Golden Onion Soup Mi 1 1/2 cup Water 2 Tbsp Finely Chopped Parsley 1/8 tsp Pepper 1 x Side Dishes * DIRECTIONS ------------------------------------------------------------ 2 LG Eggs 2/3 c Bread Crumbs * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ---------------------------------------------------------------------- ----- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Chicken Breasts With Rice ***** ************************************* Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 oz 1 Jar (2 1/2 oz) Dried Beef 2 ea Med. Stalks Celery, Chopp 2 cup Cooked Rice 2 Tbsp Chopped Parsley 1 oz Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts 1/2 tsp Seasoned Salt 1 x Paprika DIRECTIONS ------------------------------------------------------------ 1 SM Small Onion, chopped 1 T Butter or Margarine * Have the butcher bone and cut each breast in to halves. ---------------------------------------------------------------------- ----- Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************************************** ***** Chicken Chunks with Peanuts in Spicy Sauce ***** ****************************************************** Categories: Hot & spicy Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Peanuts; raw 3 cup Peanut Oil 2 ea whole chicken breasts at roo 1 ea large egg white 1 1/2 Tbsp water chestnut flour -----------SAUCE------------ 4 ea green onions 2 ea large cloves garlic 1 Tbsp minced ginger root 1/2 cup chicken stock 1/2 Tbsp sesame oil 1/2 Tbsp Chinese red vingear 1/2 Tbsp dark soy sauce 1 1/2 tsp chili paste with garlic 1 Tbsp dry sherry 1 ea pinch sugar 1 ea cornstarch paste DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chicken Cordon Bleu ***** ******************************* Categories: Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Chicken breasts 6 ea Swiss cheese slices 6 ea Ham slices 3 Tbsp Flour 1 tsp Paprika 6 Tbsp Butter 1/2 cup Dry white wine 1 tsp Chicken bouillon 1 Tbsp Corn starch 1 cup Whipping cream DIRECTIONS ------------------------------------------------------------ Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Chicken Curry ***** ************************* Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter Or Margarine 1 lb Bonless Chicken Breasts * 1 ea Lge Tomato Coarsely Chopped 1 ea Env. Onion Soup Mix 2 tsp Curry Powder 1 cup Water 1/2 cup Plain Yougurt 2 cup Hot Cooked Rice 2 cup Hot Cooke Peas DIRECTIONS ------------------------------------------------------------ * Chicken breasts should be cut into thin strips. ---------------------------------------------------------------------- ----- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Chicken Etouffee ***** **************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Lg Onion, chopped 1 x Sm Green Pepper, chopped 1/2 x Sm Sweet Red Pepper, chopped 2 x Stalks Celery, chopped 1 x Clove garlic, minced 2 Tbsp Margarine 2 Tbsp Flour 3 cup Chopped,cookd Chicken Breast 3/4 cup Water 3/4 tsp Dry Chicken bouillon powder 1/2 tsp Dried whole Thyme 1/4 tsp Salt 1/4 tsp Red pepper 1 ds Hot sauce 2 cup Hot cooked parboiled Rice 1 Tbsp Chopped fresh Parsley DIRECTIONS ------------------------------------------------------------ Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chicken Maque Choux ***** ******************************* Categories: Cajun Main dish Poultry Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 tsp Salt 1 tsp Sugar 1 x Black pepper 2 Tbsp Cooking oil 1 x Milk, if needed DIRECTIONS ------------------------------------------------------------ Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher *** Recipe Via Compu-Chef (tm) *** **************************** ***** Chicken Milanese ***** **************************** Categories: Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Chicken breast halves - skinned boneless 3/4 cup Parmesan - freshly grated 2 Tbsp parmesan - freshly grated 3/4 cup Breadcrumbs - fresh white 1 Tbsp Parsley - minced fresh 1/8 tsp Salt 1/8 tsp Pepper - freshly ground 1 ea Egg 1/2 cup milk 2 cup olive oil 2 Tbsp Butter - unsalted 2 Tbsp Lemon juice - fresh 1 ea Lemon - quartered Parsley springs - fresh DIRECTIONS ------------------------------------------------------------ Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Chicken Pate ***** ************************ Categories: Low-cal Chicken Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Chicken Breast,cooked,minced 8 oz Neufchatel Cheese, softened 3 Tbsp Chopped Onion 2 Tbsp Dry Sherry 2 Tbsp Mayonnaise (diet) 2 tsp Lemon juice 1/4 tsp Hot sauce 1/8 tsp Ground Nutmeg 1 ds Paprika DIRECTIONS ------------------------------------------------------------ Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Chicken Salad ***** ************************* Categories: Salads Spreads Chicken Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Small sweet pickle 1 ea 1-inch piece onion 1 ea Cooked chicken breast, cubed 1/3 cup Mayonnaise 1/2 tsp Sugar 1 ds Salt 1 ds Pepper DIRECTIONS ------------------------------------------------------------ Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Chicken Sauce Piquant ***** ********************************* Categories: Cajun Main dish Poultry Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Bacon drippings (for roux) 6 cup Plain flour 7 cup Onion, chopped 1 cup Bell pepper, chopped 3 cup Green onions, chopped 1 cup Celery, chopped 3 cup Parsley, chopped 1/4 cup Garlic, chopped 1 x Bacon drippins/brown chicken 20 lb Baking hens, (see directions 1 x Water 1 lb Mushrooms, sliced 16 cup Tomato sauce 8 cup Chablis wine 1 1/2 pt Stuffed olives 6 Tbsp Lea & Perrins 8 Tbsp Louisiana hot sauce 1 tsp Dried mint, crushed 6 Tbsp Salt DIRECTIONS ------------------------------------------------------------ The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chicken Thighs Marengo ***** ********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 x Chicken Thighs(2 lb),skinned 1/2 tsp Salt 1/4 tsp Pepper 2 tsp Olive oil 1 cup Sliced fresh Mushrooms 4 x Green onions, sliced 1 x Clove Garlic, minced 1/2 cup Dry White Wine (or Chablis) 1/4 tsp Dried whole Thyme 2 x Med tomatoes, cut in wedges 1 Tbsp Minced fresh parsley DIRECTIONS ------------------------------------------------------------ Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg sodium, 20 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken With Sauce Supreme ***** ************************************** Categories: Chicken Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Broiler-fryer Chicken 1 Tbsp Salt 1/8 tsp Pepper 1 cup Chicken Soup * 2 tsp Dried Parsley Flakes 1 cup Onions ** 3 cup Hot Cooked Rice DIRECTIONS ------------------------------------------------------------ * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** Onions to be whole onions, drained, (16 ozs) ---------------------------------------------------------------------- ----- Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Chicken-Vegetable Pot Pies ***** ************************************** Categories: Low-cal Poultry Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 oz Chicken Breast halves 2 1/2 cup Water 2 x Med Baking potatoes * 1/2 cup Chopped Celery 1 tsp Dry Chicken Bouillon powder 10 oz Pkg frzn Mixed Vegetables 2 Tbsp Unsalted Margarine 2 Tbsp Flour 1 cup Skim Milk 1 tsp Poultry seasoning 4 oz Can drained sliced Mushrooms -----------CRUST------------ 1 cup Flour 1 tsp Baking powder 1/4 tsp Salt 1 Tbsp Plus 1 1/2 t Margarine 1/2 cup Nonfat Buttermilk DIRECTIONS ------------------------------------------------------------ * peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Chile con Queso ***** *************************** Categories: Appetizers Dips Mexican Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Cheese; Shredded * 4 oz Green Chiles; ** 1/4 cup Half & Half 2 Tbsp Onion; Finely Chopped 2 tsp Cumin; Ground 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. ---------------------------------------------------------------------- ---- Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Chili Dogs ***** ********************** Categories: Beef Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Frankfurters 2 ea Frankfurter Buns, Split 1/3 cup Chili With Beans 1 ea Fresh Onion, Chopped Opt. DIRECTIONS ------------------------------------------------------------ Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chili-Cheese Bread ***** ****************************** Categories: Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 cup Mayonnaise 1 ea French Bread; Loaf, Unsliced DIRECTIONS ------------------------------------------------------------ * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Chilled Chicken with Dill Sauce ***** ******************************************* Categories: Low-cal Barbecue Poultry Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 x Boneless Chicken Breast * 1/2 cup Italian salad dressing (diet 2 Tbsp Water 1 Tbsp Lime juice 1 Tbsp White wine vinegar 1 x Clove Garlic, crushed 8 x Lime wedges ---------DILL SAUCE--------- 1/2 cup Plain low-fat Yogurt 1/4 cup Low-fat Cottage Cheese 1 1/2 tsp Lime juice 1 1/2 tsp Chopped Green Onion 1/2 tsp Dried whole Dillweed 1/8 tsp White pepper DIRECTIONS ------------------------------------------------------------ * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chinese Barbeque Sauce ***** ********************************** Categories: Chinese Sauces Barbecue Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Catsup 1/2 cup Brown Sugar 3 Tbsp Soy Sauce 1 Tbsp Ground ginger 1 Tbsp Liquid Smoke 2 x Cloves Garlic, minced DIRECTIONS ------------------------------------------------------------ Combine all ingredients and heat until sugar is dissolved and bubbly. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Chinese Chicken-Stuffed Peppers ***** ******************************************* Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 x Lg sweet red Pepper 1 Tbsp Sesame oil 1 x Clove garlic, minced 1 tsp Minced fresh Gingerroot 1/2 cup Finely chopped Carrots 1/4 cup Thinly sliced Green onions 1 cup Finely chopped Chicken * 1 cup Cooked regular Rice 1/2 cup Frzn English Peas, thawed 1 x Egg, beaten 1 Tbsp Plus 1 1/2 t Soy sauce 1/8 tsp Salt DIRECTIONS ------------------------------------------------------------ * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Chinese Dry Marinade ***** ******************************** Categories: Chinese Marinades Pork Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Brown Sugar 1 1/2 tsp Paprika 1 tsp Salt 3/4 tsp Monosodium Glutamate 3/4 tsp Ground Tumeric 1/4 tsp Celery Seed 1/4 tsp Dry Mustard DIRECTIONS ------------------------------------------------------------ Combine ingredients and use for marinade for spare ribs and pork. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chinese Smokey Ribs ***** ******************************* Categories: Barbecue Chinese Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 lb Pork Spareribs 1 x Chinese Dry Marinade DIRECTIONS ------------------------------------------------------------ Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Cherry Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 cup Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 cup Heavy cream 16 oz Cream Cheese, Softened 1/4 cup Sugar 4 ea Large Eggs 3/4 cup Cherry Flavored Liqueur 1 tsp Vanilla Extract 1 lb Cherry Pie Filling 1/2 cup Heavy Cream Whipped (Opt.) DIRECTIONS ------------------------------------------------------------ In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Cherry Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 cup Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 cup Heavy cream 16 oz Cream Cheese, Softened 1/4 cup Sugar 4 ea Large Eggs 3/4 cup Cherry Flavored Liqueur 1 tsp Vanilla Extract 1 lb Cherry Pie Filling 1/2 cup Heavy Cream Whipped (Opt.) DIRECTIONS ------------------------------------------------------------ In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Chocolate Chip Cheesecake Supreme ***** ********************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 1/4 cup Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 cup Sour Cream 1 tsp Vanilla 1 cup Mini Semi-sweet Chips DIRECTIONS ------------------------------------------------------------ Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chocolate Chip Cookies ***** ********************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 72 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Marg; softened 3/4 cup Shortening 1 1/2 cup Brown sugar, lt; packed 3/4 cup Sugar 3 ea Eggs 3 Tbsp Corn syrup, lt 3 Tbsp Water 3 tsp Vanilla 3 3/4 cup Flour; unsifted 1 1/2 tsp Baking soda 3/4 tsp Salt 3 cup Chocolate chips; semi-sweet DIRECTIONS ------------------------------------------------------------ Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Chocolate Hazelnut Tart ***** *********************************** Categories: Tarts Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp cocoa powder 1/4 cup sugar 4 Tbsp butter 1 LG egg 4 oz Bittersweet or semisweet cho 4 Tbsp butter 1 cup dark corn syrup 1/2 cup sugar 3 ea Eggs 2 Tbsp dark rum (optional) DIRECTIONS ------------------------------------------------------------ 1 x Chocolate Dough 1 c Unbleached all-purpose fl ea Pinch salt 1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chocolate Leaf Pie ***** ****************************** Categories: Desserts Pies Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 tsp salt 3/4 cup cold vegetable shortening 6 Tbsp ice water 4 oz chocolate 3/4 cup heavy cream 1/4 ea vanilla bean 1 Tbsp sugar DIRECTIONS ------------------------------------------------------------ 1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Chocolate Mint Meringue Cheesecake ***** ********************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 2 Tbsp Sugar 24 oz Cream Cheese, Softened 2/3 cup Sugar 3 ea Large Eggs 1 cup Mint Chocolate Chips, Melted 1 tsp Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) DIRECTIONS ------------------------------------------------------------ Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Chocolate Orange Supreme Cheesecake ***** *********************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 1/4 tsp Cinnamon 3 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 3/4 cup Sugar 4 ea Large Eggs 1/2 cup Sour Cream 1 tsp Vanilla 1/2 cup Semi-sweet Choc. ChipsMelted 2 Tbsp Orange Flavord Liqueur 1/2 tsp Grated Orange Peel DIRECTIONS ------------------------------------------------------------ Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Chocolate Pretzels ***** ****************************** Categories: German Snacks Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter Or Margarine 1/4 cup Sugar 1 ea Egg; Large, Beaten 1 tsp Vanilla Extract 1/4 cup Milk 1/4 cup Cocoa 2 cup Flour; Unbleached, Unsifted -------COCOA FROSTING------- 2 Tbsp Cocoa 1 1/4 cup Confectioners' Sugar 2 Tbsp Butter Or Margarine; Melted 1/2 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Chocolate Raspberry Cheesecake ***** ****************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Creme-filled Cookie Crumbs * 2 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 cup Sugar 3 ea Large Eggs 1 cup Sour Cream 1 tsp Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 cup Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 cup Whipping Cream DIRECTIONS ------------------------------------------------------------ * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ---------------------------------------------------------------------- ----- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Turtle Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Vanilla Wafer Crumbs 6 Tbsp Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 cup Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 cup Sugar 1 tsp Vanilla 2 ea Large Eggs 1/2 cup Semi-sweet Chocolate Chips * DIRECTIONS ------------------------------------------------------------ * Chocolate chips should be melted. ---------------------------------------------------------------------- ----- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Chocolate Velvet Cheesecake ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Vanilla Wafer Crumbs 1/2 cup Chopped Pecans 3 Tbsp Granulated Sugar 1/4 cup Margarine, Melted 16 oz Cream Cheese, Softened 1/2 cup Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 Tbsp Almond Flavored Liqueur 2 cup Sour Cream 2 Tbsp Granulated Sugar DIRECTIONS ------------------------------------------------------------ Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Chow Mein Casserole ***** ******************************* Categories: Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Hamburger 3/4 cup Celery; chopped 3/4 cup Onion; chopped 1 1/4 cup Boiling water 1/2 cup Uncooked rice 1/2 tsp Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 Tbsp Brown sugar 2 tsp Soy sauce 1 tsp Butter or margarine 1 1/2 cup Chow mein noodles DIRECTIONS ------------------------------------------------------------ Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Chunky Garden Gazpacho ***** ********************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Can Tomato Sauce (1 1/2 cup) 2 Tbsp Olive oil 2 Tbsp Red Wine Vinegar 1 Tbsp Honey 1 x Med Tomato,cut in 1/2" cubes 1 x Med Green Pepper, chopped 1 x Sm Sweet Red Pepper, chopped 1 x Stalk celery, chopped 1 x Clove Garlic, finely minced 1/2 x Cucumber, seeded & chopped 1 x Scallion, chopped 1/2 tsp Hot pepper sauce 1/2 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Citrus Chiffon Pie ***** ****************************** Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Envelope unflavored gelatin 1/2 cup Sugar 1 x Dash salt 4 ea Egg yolks 1/2 cup Lemon juice 1/2 cup Orange juice 1/4 cup Water 1/2 tsp Lemon peel - grated 1/2 tsp Orange peel - grated 4 ea Egg whites 1/3 cup Sugar 1 ea 9-in baked pastry shell DIRECTIONS ------------------------------------------------------------ Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Cocoa-Nut Meringue Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 7 oz (1 pk) Flaked Coconut * 1/4 cup Chopped pecans 3 Tbsp Margarine, Melted 16 oz Cream Cheese, Softened 1/3 cup Sugar 3 Tbsp Cocoa 2 Tbsp Water 1 tsp Vanilla 3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jr) Marshmallow Creme 1/2 cup Chopped Pecans DIRECTIONS ------------------------------------------------------------ * Coconut should be flaked and toasted. ---------------------------------------------------------------------- ----- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Coconut Choco Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Grham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 Tbsp Margarine 16 oz Cream Cheese, Softened 1 1/4 cup Sugar 1/4 tsp Salt 5 ea Large Eggs 1 1/3 cup Flaked Coconut (3.5 oz Can) 1 cup Sour Cream 2 Tbsp Sugar 2 Tbsp Brandy DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cold Clam Dip ***** ************************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Clams 6 oz Philadelphia Cream Cheese 1 tsp Lemon Juice 1/2 tsp Salt 1/8 tsp Pepper 1 tsp Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce DIRECTIONS ------------------------------------------------------------ Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cold Fruited Chicken ***** ******************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Dried Apricot halves, 1/4ed 1/4 cup Chopped red onion 2 Tbsp Dry White Wine 2 Tbsp Unsweetened Orange juice 1 1/2 tsp Red wine Vinegar 2 cup Chicken Breast (chop, cooked 1/2 cup Orange segments(coarse chopp 1/2 cup Seedless Red or Green Grapes 1/4 cup Sliced Almonds, toasted 1/4 cup Chopped fresh Parsley 1/4 tsp Pepper 1/8 tsp Salt 1 ds Red pepper 4 x Leaves Red Leaf Lettuce DIRECTIONS ------------------------------------------------------------ Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Cold Potato Salad ***** ***************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 tsp Salt 1 ea Onion; Medium, Minced 3 Tbsp Vinegar 1/2 tsp Mustard; Prepared 1 tsp Sugar 2 tsp Dillseed DIRECTIONS ------------------------------------------------------------ * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Comforting Barbecue Sauce ***** ************************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 25 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Onions, chopped 1 cup Celery, chopped 1 cup Bell pepper, chopped 1 cup Fresh parsley, chopped 1 cup Peanut cooking oil 2 Tbsp Garlic, chopped 3 cup Steak sauce 1/2 cup Louisiana hot sauce 3 cup Ketchup 3 tsp Salt 1 cup Southern Comfort Liquor DIRECTIONS ------------------------------------------------------------ In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Cookies And Cream Cheesecake ***** **************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cream-filled Cookies * 6 Tbsp Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese Softened 1/2 cup Sugar 3/4 cup Milk 1 cup Whipping Cream, Whipped 1 1/4 cup Creme-filled Cookies ** DIRECTIONS ------------------------------------------------------------ * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ---------------------------------------------------------------------- ----- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Corn And Walnut Dip ***** ******************************* Categories: Appetizers Dips Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cream Cheese; Softened, 2 pk 1/4 cup Vegetable Oil 1/4 cup Lime Juice 1 Tbsp Red Chiles; Ground 1 Tbsp Cumin; Ground 1/2 tsp Salt 1 x Pepper; Dash Of 8 3/4 oz Corn; Whole Kernel, Drained 1 cup Walnuts; Chopped 1/4 cup Onion; Chopped, 1 small DIRECTIONS ------------------------------------------------------------ Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. *** Recipe Via Compu-Chef (tm) *** ******************** ***** Corn Dog ***** ******************** Categories: Meats Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 Cup Yellow Corn Meal 6 Frankfurters 1/2 Cup Flour 1 Tbsp Sugar 1 tsp Dry Mustard 1 tsp Baking Powder 1/2 tsp Salt 1/2 Cup Milk 1 Egg, Lightly Beaten 1 Tbsp Melted Shortening 6 Skewers or Sticks DIRECTIONS ------------------------------------------------------------ Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Country Beef Loaf ***** ***************************** Categories: Ground beef Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter or margarine 1/2 lb Mushrooms, trimmed & sliced 1 x Onion, diced (1 cup) 1 cup Thinly sliced celery 1 cup Shredded pared carrots 2 Tbsp Water 2 lb Ground beef 1/2 cup Sifted all-purpose flour 2 tsp Salt 1 tsp Seasoned Salt 1 tsp Fines herbes 2 Tbsp Soy sauce DIRECTIONS ------------------------------------------------------------ Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cowboy Caviar ***** ************************* Categories: Appetizers Dips Vegetables Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Black Beans; Rinse & Drain * 4 oz Ripe Olives;Chop & Drained * 1/4 cup Onion; Finely Chopped, 1 Sm. 1 ea Clove Garlic; Finely Chopped 2 Tbsp Vegetable Oil 2 Tbsp Lime Juice 1/4 tsp Salt 1/4 tsp Red Pepper; Crushed 1/4 tsp Cumin; Ground 1/8 tsp Pepper 8 oz Cream Cheese; Softened, 1 pk 2 ea Eggs; Large Hard Cooked, ** 1 ea Green Onion w/Top; Sliced DIRECTIONS ------------------------------------------------------------ * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ---------------------------------------------------------------------- ---- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Cowboy's Brisket ***** **************************** Categories: Garlic Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb First Cut Brisket Of Beef 3 ea Cloves Garlic, Slivered 3 ea Cloves Gralic, Crushed 4 ea Large Onions, Thinly Sliced 1 cup Apple Cider Vinegar 1 1/2 Tbsp Bacon Fat 1 cup Strong Black Coffee 1 x Salt & Pepper, To Taste 1/2 cup Water DIRECTIONS ------------------------------------------------------------ With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Crab And Avocado Cocktail ***** ************************************* Categories: Seafood Appetizers Mexican Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Crab Meat; Cooked 2 ea Avocados; Peeled & Chopped 2 ea Jalapeno Chiles; * 1/4 cup Tomato; Chopped, 1 small 1/4 cup Lime Juice 2 Tbsp Olive Or Vegetable Oil 2 Tbsp Onion; Chopped 2 Tbsp Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 3/4 tsp Salt 1 x Pepper; Dash Of 1 1/2 cup Lettuce; Finely Chopped 1 x Lemon Or Lime Wedges DIRECTIONS ------------------------------------------------------------ * Jalapeno Chiles should be seeded and finely chopped. ---------------------------------------------------------------------- ---- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Crab Burgers ***** ************************ Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs; Lg, Hard Cooked 1 cup Crab Meat 1 cup Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 cup Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tsp Sweet Pickle Juice DIRECTIONS ------------------------------------------------------------ Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Crab Meat Alma ***** ************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion 1/2 cup Parsley, finely chopped 1/2 cup Celery, finely chopped 1 cup (small) mushrooms, drained 3 Tbsp Flour 2 cup Light cream 2 cup Swiss cheese, grated 1/2 cup Sherry or vermouth, dry 1 x Cayenne pepper 1 x Salt, to taste 1 lb White crab meat (or shrimp) DIRECTIONS ------------------------------------------------------------ Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Crab-Melt Canapes ***** ***************************** Categories: Appetizers Calories per serving: 50 Number of Servings: 0 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 6 Marks: INGREDIENTS ------------------------------------------------------------ 1/2 12-Oz Package Salad-Style Imitation Crabmeat (about 1 cup) 1/4 Lb Jarlsberg or Swiss Cheese (Shredded 1 Cup) 1/4 Cup Mayonnaise Or Whipped Salad Dressing 1/4 tsp Dry Mustard 30 Melba Toast Rounds 1/2 Cup Sliced Pitted Ripe Olives Rosemary Or Wattercress Sprigs For Garnish DIRECTIONS ------------------------------------------------------------ ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Crabby Mushrooms ***** **************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Crab meat 1 Tbsp Bread crumbs 1 Tbsp Onions, minced 1 Tbsp Parmesan cheese, grated 1 tsp Salt 2 Tbsp Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast DIRECTIONS ------------------------------------------------------------ In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Crawfish and Egg Salad ***** ********************************** Categories: Cajun Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Eggs, hard boiled 1 Tbsp Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 Tbsp Mayonnaise 1 x Salt, if needed 2 Tbsp Dill pickles, finely chopped 1 tsp Red cayenne pepper 1 tsp Poupon mustard DIRECTIONS ------------------------------------------------------------ To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************** ***** Crawfish Chili ***** ************************** Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Lean ground beef 2 lb Crawfish tails 1 tsp Garlic, chopped fine 2 tsp Salt 1 Tbsp Soy sauce 1 tsp Cayenne pepper 1 tsp Dried mint 1 Tbsp Dried parsley 3 Tbsp Chili powder 1 cup (8 oz) tomato sauce 1 cup Dry white wine 1 x Water 1 tsp Lemon or lime juice 1 cup Chopped onions 1 x Bacon drippings DIRECTIONS ------------------------------------------------------------ Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Crawfish Or Shrimp Cocktail ***** *************************************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Heinz chili sauce 1/2 cup Catsup 1/2 cup Horseradish 1 Tbsp Lea & Perrins Worcestershire 1/2 tsp Salt 1 Tbsp Lemon or lime juice 1/2 cup Parsley, chopped fine 1 x Louisiana hot sauce 1 x Boiled crawfish or shrimp DIRECTIONS ------------------------------------------------------------ Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ************************ ***** Crawfish Pie ***** ************************ Categories: Main Dish Calories per serving: 290 Number of Servings: 6 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Onion - Diced 1 lb Crawfish Tails - Coarsely Chopped 1/4 cup Green Onion - Minced 1/4 cup Parsley - Minced 2 ea Garlic - Cloves 1 Tbsp Salt 1/2 ea Bell Pepper - Diced 1/2 cup Bread Crumbs - Seasoned 2 ea Celery Stalks - Diced 1/2 tsp Red Pepper 1/2 cup Butter 1 ea Egg 1/2 tsp Pepper 1/4 cup Tomato Sauce 1 cup Milk 1 10" Pie Plate (Double Crust) DIRECTIONS ------------------------------------------------------------ Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cream Cheese Frosting ***** ********************************* Categories: Desserts Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 oz Margarine or Butter 8 oz Cream cheese 1 lb Powdered sugar DIRECTIONS ------------------------------------------------------------ Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Creamy Chicken Popovers ***** *********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Water 18 oz Skinned Chicken Breast halve 1 x Lge Carrot, scraped, sliced 1 x Sm Onion, sliced 1 x Sm Onion, chopped 1 1/4 cup Flour, divided 1/4 tsp Dried Tarragon 1 3/4 cup Skim Milk, divided 1/2 cup Plain low-fat Yogurt 1/4 cup Dry white Wine (or Chablis) 1/2 cup Frzn English Peas, thawed 2 Tbsp Chopped Pimento 1/4 tsp Salt 2 x Eggs DIRECTIONS ------------------------------------------------------------ Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Creamy Chilled Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/2 cup Sugar 3/4 cup Milk 1/4 cup Lemon Juice 1 cup Shipping Cream, Whipped 1 x Strawberry Halves DIRECTIONS ------------------------------------------------------------ Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Crispy Chicken Drumsticks ***** ************************************* Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 x Chicken Drumsticks,skinned * 1 1/2 cup Dry whole wheat Breadcrumbs 1/4 cup Grated Parmesan Cheese 2 Tbsp Minced fresh Parsley 1/4 tsp Garlic powder 1/8 tsp Pepper 1/3 cup Skim Milk DIRECTIONS ------------------------------------------------------------ * about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286 calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Crispy Mustard Chicken ***** ********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Mayonnaise (diet) 2 Tbsp Prepared Mustard 1/4 cup Wheat germ 1/3 cup Fine, dry Bread Crumbs 1/2 tsp Ground Thyme 1/4 tsp Salt 4 x Chicken Breast halves * DIRECTIONS ------------------------------------------------------------ * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Crusty Cheddar Bread ***** ******************************** Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 1/4 cup Water; Warm, 110-115 Deg. F. 1 cup Cottage Cheese; * 1 tsp Sugar 1 1/4 tsp Salt 1 ea Egg; Lg. 2 1/4 cup Unbleached Flour; Unsifted,* 1 tsp Butter; Room Temperature 1 cup Cheddar; Sharp, Grated DIRECTIONS ------------------------------------------------------------ * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Cucumber and Potato Soup ***** ************************************ Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Cucumber; Medium 4 ea Potatoes;Med, Peel And Dice 1 tsp Salt 2 cup Water; Cold 1/4 tsp Pepper; White 1 cup Cream; Heavy 1/2 cup Milk 1 ea Green Onion; Grated 1 tsp Dillweed; Dried OR 1 Tbsp Fresh Dill; Chopped DIRECTIONS ------------------------------------------------------------ Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Cucumber Relish Salad ***** ********************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Cucumbers; Medium 1 1/2 Tbsp Sugar 1 1/2 Tbsp Cider Vinegar 1/2 tsp Salt 1/8 tsp Pepper 1/2 cup Sour Cream 1 Tbsp Parsley; Fresh, Minced DIRECTIONS ------------------------------------------------------------ Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Curried Chicken Dinner ***** ********************************** Categories: Low-cal Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Water 1 cup Brown Rice, uncooked 1 1/2 tsp Chicken bouillon powder 6 x Chicken breast halves * 2 1/2 cup Water 1/2 tsp Curry powder 1/4 tsp Salt 2 cup Unsweetened Orange juice 2 Tbsp Cornstarch 2 Tbsp Dry Sherry 1 tsp Groung Ginger 1 tsp Grated Orange rind 2 cup Diagonally sliced Celery 1 x Lg sweet Red Pepper ** 1 x Lg Green Pepper ** DIRECTIONS ------------------------------------------------------------ * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Curried Yogurt Dip ***** ****************************** Categories: Appetizers Dips Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Plain Yogurt 2 tsp Curry powder 1 tsp Lemon juice 1/2 tsp Honey 1/4 tsp Black pepper 1/8 tsp Hot pepper sauce DIRECTIONS ------------------------------------------------------------ GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Curry Dip ***** ********************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash) 3 ea Green onions (chopped) 1 x Crazy salt 1 x Black pepper 1 Tbsp Curry powder 1 x Seasonings DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Debbie's Chalupa Dip ***** ******************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Avocados 2 tsp Lemon juice 1/2 tsp Salt 1/4 tsp Pepper 8 oz Sour cream 1/2 cup Mayonnaise 1 pk Taco seasoning mix 1/2 cup Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) DIRECTIONS ------------------------------------------------------------ Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Dehydrator Barbecue Sauce ***** ************************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Onions, dehydrated 1 cup Ketchup 1/4 cup Sweet peppers, dehydrated 2 Tbsp Louisiana hot sauce 1/4 cup Parsley, dried 1 Tbsp Salt 1/2 cup Honey 1/2 tsp Mint, dried 1 Tbsp Lemon juice 1 cup Dry white wine 3 Tbsp Lea & Perrins 3 Tbsp Vinegar 1 Tbsp Liquid smoke 1 cup Water DIRECTIONS ------------------------------------------------------------ Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Deluxe Salmon Spread ***** ******************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cooked canned salmon 1 cup Mayonnaise 2 Tbsp Green pepper (diced) 2 Tbsp Pimento diced 2 tsp Lemon juice 1 tsp Tarragon vinegar 1 tsp Horseradish 1 tsp Chopped dried dill DIRECTIONS ------------------------------------------------------------ Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Deviled Ham Muffins ***** ******************************* Categories: Cheese Fruits Main dish Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea English Muffins; * 9 oz Deviled Ham; 2 Cns 1/4 tsp Oregano 12 ea Apple Rings; ** 24 oz Cheddar; Md, *** DIRECTIONS ------------------------------------------------------------ * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Devilish Eggs ***** ************************* Categories: Cajun Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Hard boiled eggs 2 Tbsp Mayonnaise 2 Tbsp Poupon mustard 1 Tbsp Louisiana hot sauce 1 Tbsp Pimentos, mashed 3 Tbsp Dill relish 1 x Salt, to taste DIRECTIONS ------------------------------------------------------------ Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Dill Cream Dressing ***** ******************************* Categories: Sauces Dressings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Basic Mayonnaise recipe 1/2 cup Sour cream or plain yogurt 2 tsp Dijon mustard 1 Tbsp Dill - finely chopped, fresh salt & pepper to taste DIRECTIONS ------------------------------------------------------------ I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Dillbrot (Dill Bread) ***** ********************************* Categories: Breads Cheese Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active Dry 1/4 cup ;Warm Water(110-120 degrees) 1 cup Cottage Cheese; Creamed * 2 Tbsp Sugar 1 Tbsp Onion; Minced 1 Tbsp Butter; Melted 1 ea Egg; Large 1 tsp Salt 2 tsp Dillseed 2 1/4 cup Flour; Unbleached Or Bread DIRECTIONS ------------------------------------------------------------ * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Doris's Pralines ***** **************************** Categories: Cajun Candies Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Sugar 5 cup Pecans 4 Tbsp Karo syrup 1 Tbsp Butter 1 cup Condensed milk 1 tsp Vanilla 1 cup Water DIRECTIONS ------------------------------------------------------------ Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Double Cheese Wheel ***** ******************************* Categories: Cheese Appetizers Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 cup Marinated Artichoke Hearts** 1/4 cup Pine Nuts; Toasted, 1 oz 1 1/2 tsp Fresh Basil Leaves; OR *** 1/2 tsp Basil Leaves; Dried.*** DIRECTIONS ------------------------------------------------------------ * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ---------------------------------------------------------------------- ---- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Eggs In Green Sauce ***** ******************************* Categories: German Cheese Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Mayonnaise 1 cup Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 tsp Salt 1/4 tsp Pepper 1/2 tsp Sugar 1 1/2 cup Fresh Herbs; Chopped ** DIRECTIONS ------------------------------------------------------------ * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Empanaditas ***** *********************** Categories: Appetizers Beef Mexican Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Ground Beef 1/4 cup Onion; Finely Chopped, 1 Md 2 Tbsp Raisins; Finely Chopped 2 Tbsp Chopped Green Olives 1/4 tsp Salt 1/8 tsp Pepper 1/4 cup Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 tsp Water 1 x 10-Inch PastryRecipe,2 crust 2 tsp Milk DIRECTIONS ------------------------------------------------------------ * Hard boiled egg should be peeled and chopped. ---------------------------------------------------------------------- ---- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Endive With Tomato Rosettes ***** *************************************** Categories: Appetizers Calories per serving: 30 Number of Servings: 0 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 Marks: INGREDIENTS ------------------------------------------------------------ 6 Medium-sized Heads Belgiam Endive 1 8-oz. Package Cream Cheese (Softened) 3 Tbsp Milk 2 Oz Dried Tomatoes, In Oil (Chopped) Basil leaves or Watercress sprigs Flower for garnish DIRECTIONS ------------------------------------------------------------ ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES *** Recipe Via Compu-Chef (tm) *** **************************************** ***** False Hare (German Meatloaf) ***** **************************************** Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Ground Beef; Lean 1/2 lb Ground Pork; Lean 1 ea Onion; Medium, Chopped 3 Tbsp Bread Crumbs 3 Tbsp Water; Cold 2 ea Eggs; Large 1/2 tsp Salt 1 tsp Paprika 1 tsp Mustard; Prepared 2 Tbsp Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 Tbsp Vegetable Oil 1 cup Beef Broth -----------SAUCE------------ 1/4 cup Water; Hot 1 tsp Cornstarch 1/4 cup Water 1/2 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Farmers Breakfast ***** ***************************** Categories: German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 Tbsp Milk 1/2 tsp Salt 1 cup Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 Tbsp Chives; Chopped DIRECTIONS ------------------------------------------------------------ Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Favorite Cheesecake Squares ***** *************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Margarine 1/3 cup Packed Brown Sugar 1 cup Unbleached All-purpose Flour 1/2 cup Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 cup Granulated Sugar 1 tsp Vanilla 1 ea Large Egg 3/4 cup M&M Candies DIRECTIONS ------------------------------------------------------------ NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ---------------------------------------------------------------------- ----- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Festove Irish Cream Cheesecake ***** ****************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 cup Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 cup Cold Water 1 cup Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 Tbsp Cocoa 2 Tbsp Bourbon 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Fettuccine with Cream, Basil and Romano ***** *************************************************** Categories: Pasta Italian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Bacon slices - chopped thick-cut 4 ea Green onions - chopped 1/2 cup whipping cream 1/2 cup Parmesan - freshly grated OR: 1/2 cup Romano - freshly grated 1/3 cup Basil - chopped fresh 1/2 lb Fettuccine Salt and freshly ground pepper Parmesan - freshly grated Romano - freshly grated DIRECTIONS ------------------------------------------------------------ Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Fiesta Hot Chocolate ***** ******************************** Categories: Beverages Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Cocoa 1 Tbsp Flour; Unbleached 1/4 cup Dark Brown Sugar; Packed 4 cup Milk 3 ea Cloves; whole 1 ea Cinnamon Stick;Broken In 1/2 2 Tbsp Powdered Sugar 1 1/2 tsp Vanilla 1 x Whipped Cream 4 ea Cinnamon Sticks DIRECTIONS ------------------------------------------------------------ Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Filled Frankfurters ***** ******************************* Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Macaroni; Broken 3/4 cup Milk; Evaporated 1 1/4 tsp Mustard; Dry 1 1/4 tsp Salt 1/8 tsp Pepper 2 1/2 cup Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style DIRECTIONS ------------------------------------------------------------ Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Fillet of fish a l'orange ***** ************************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced 1 lb Flounder 1/4 tsp Salt & pepper 1/2 tsp Dried whole Italian season 2 Tbsp Olive oil 1/4 tsp Soy sauce 1/2 cup White wine 1/4 cup Orange juice 3 Tbsp Curacau liqueur 1 ea Paprika 2 Tbsp Minced parsley DIRECTIONS ------------------------------------------------------------ Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Fish and potato platter ***** *********************************** Categories: Seafood Main dish Microwave Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Plain non-fat yogurt 1/4 cup Chopped fresh dill 2 Tbsp Rice vinegar 2 Tbsp Chopped chives 1/2 tsp Salt 1/2 tsp Pepper 3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces 1 cup Broccoli florets 2 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Fish en Escabeche ***** ***************************** Categories: Fish Appetizers Vegetables Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Firm White Fish Fillets; * 1/3 cup Lemon Juice 1/3 cup Lime Juice 1/4 cup Olive Or Vegetable Oil 1 Tbsp Cilantro; Fresh, Snipped, ** 1 tsp Oregano; Fresh, Snipped, *** 3/4 tsp Salt 1/4 tsp Pepper 12 ea Stuffed Green Olives; **** 2 ea Jalapenos Chiles; ***** 1/4 cup Onion; Finely Chopped, 1 sm 1 ea Clove Garlic; Finely Chopped 1 cup Tomato; Seeded & Chopped 1 ea Avocado, Peeled & Chopped DIRECTIONS ------------------------------------------------------------ * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ---------------------------------------------------------------------- ---- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Fish fillets ***** ************************ Categories: Fish Main dish Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Fish fillets (any kind) 1/4 x Stick of butter 2 Tbsp Lemon juice 1 x Curry 1 x Cayanne pepper 1 x Minced garlic 1 x Mrs. Dash 1/2 tsp Chicken bullion 2 Tbsp Water DIRECTIONS ------------------------------------------------------------ Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Fish Marinade ***** ************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Chablis wine 2 Tbsp Lemon juice 2 tsp Salt 2 Tbsp Creole mustard 1/2 tsp Ground cayenne pepper DIRECTIONS ------------------------------------------------------------ Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Flank Steak With Garlic Wine Sauce ***** ********************************************** Categories: Garlic Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Flank Steak (1 piece) Salt & Pepper, To Taste 2 Tbsp Unsalted Butter 2 Tbsp Unsalted Butter, Softened 2 Tbsp Thinly Slice Scallions 1 cup Dry Red Wine 1 x Garlic Puree(1 head Roasted) DIRECTIONS ------------------------------------------------------------ Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Florida red snapper ***** ******************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Red snapper fillets 1/4 cup Grated onion 2 Tbsp Orange juice 2 Tbsp Lemon juice 2 tsp Grated orange rind 1/2 tsp Salt 1/8 tsp Nutmeg DIRECTIONS ------------------------------------------------------------ Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Foil Envelope Fish ***** ****************************** Categories: Seafood Main dish Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 x Green pepper, sliced 1/2 x Tomato, sliced 1 x Green onion, sliced 1/2 Tbsp Basil 1 ea Salt 1 ea White pepper 1 x Filet firm white fish 3 x Slices lemon DIRECTIONS ------------------------------------------------------------ Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Frankfurt Crown Cake ***** ******************************** Categories: German Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------CAKE------------ 1 cup Butter; NO Margarine 1 1/2 cup Sugar 6 ea Eggs; Large * 1 1/2 tsp Grated Lemon Rind 8 Tbsp Rum 4 tsp Baking Powder 3 1/2 cup Flour; Unbleached, Sifted ----BUTTER-CREAM FILLING---- 1 cup Sugar 3/4 cup ;Water 6 ea Egg Yolks; Large 1 Tbsp Rum 1 cup Butter;NO Margarine,Unsalted ------PRALINE TOPPING------- 2 Tbsp Butter 1 cup Sugar 1/2 cup ;Water 1 cup Almonds; Blanched, Sliced -------APRICOT GLAZE-------- 1/2 cup Apricot Jam DIRECTIONS ------------------------------------------------------------ * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** French Toast Cheddar Sandwiches ***** ******************************************* Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggs; Lg 1/3 cup Milk Or Light Cream 1/2 tsp Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tsp Butter DIRECTIONS ------------------------------------------------------------ Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Fresh Fruit Frappe ***** ****************************** Categories: Beverages Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Watermelon; Cut Up 1 cup Cantaloupe Or Honeydew; * 1 cup Pineapple; Cut Up 1 cup Mango; Cut Up 1 cup Strawberries; Halved 1/4 cup Sugar 1 cup Orange Juice 1 x Crushed Ice DIRECTIONS ------------------------------------------------------------ * Melon should be cut up. ---------------------------------------------------------------------- ---- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Fresh Tomato Soup ***** ***************************** Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 cup Chicken Broth 1 Tbsp Tomato Paste 1/2 tsp Basil; Dried 1/4 tsp Pepper; Freshly Ground 1/2 tsp Salt 1/2 cup Yogurt DIRECTIONS ------------------------------------------------------------ Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Fruit Cheddar Bars ***** ****************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 3/4 cup Unbleached Flour 1 tsp Baking Powder 1/2 tsp Salt 3/4 cup Butter 2 1/2 cup Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 cup Peach Preserves 1/2 cup Strawberry Preserves DIRECTIONS ------------------------------------------------------------ Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Fruit Salad With Nuts ***** ********************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Honeydew Melon; Small 2 ea Oranges 1 cup Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves ----------DRESSING---------- 8 oz Yogurt; (1 Container) 1 Tbsp Lemon Juice 1 Tbsp Orange Juice 1 Tbsp Tomato Catsup 2 Tbsp Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash DIRECTIONS ------------------------------------------------------------ Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Fruit Tarts ***** *********************** Categories: Cheese Fruits Pies Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----CHEESE TART SHELLS----- 1/2 cup Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 cup Unbleached Flour ----------FILLING----------- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 cup Sugar 5 tsp Cornstarch 1/8 tsp Salt 1/2 cup Orange Juice 1 tsp Lemon Juice 3/4 cup Cheddar; Sharp, Shredded DIRECTIONS ------------------------------------------------------------ CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. *** Recipe Via Compu-Chef (tm) *** ***************** ***** Fudge ***** ***************** Categories: Candies Desserts Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Sugar 3/4 cup Margarine 2/3 cup Evaporated milk 12 oz Semi-sweet chocolate chips 7 oz Marshmallow creme 1 cup Nuts 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Gala Apricot Cheesecake ***** *********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Quick Oats, Uncooked 1/3 cup Brown Sugar, Packed 3 Tbsp Unbleached All-purpose Flour 1/3 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 cup Cold Water 16 oz Cream Cheese, Softened 1/2 cup Granulated Sugar 2 Tbsp Brandy 1/2 cup Dried Apricots, Fine Chop 1 cup Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 Tbsp Brandy DIRECTIONS ------------------------------------------------------------ Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Garlic Coeurs a la Creme ***** ************************************ Categories: Garlic Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Low-fat Cottage Cheese 1 lb Cheese * 1 ea Purree ** 2 cup Plain Yogurt DIRECTIONS ------------------------------------------------------------ * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ---------------------------------------------------------------------- ---- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Garlic-Stuffed Mushrooms ***** ************************************ Categories: Garlic Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 12 ea Medium Mushrooms 3 Tbsp Unsalted Butter 2 ea Scallions, Sliced 1 1/2 Tbsp Coarsely Ground Pecans 1 1/2 Tbsp Fresh Parmesan Cheese * 1 1/2 Tbsp Bread Crumbs 1/4 cup Garlic Bechemel 1 x Salt (To Taste) 1 x Freshly Ground White Pepper 1 x Cayenne Pepper 4 Tbsp Unsalted Butter 4 Tbsp Unbleached All-purpose Fl DIRECTIONS ------------------------------------------------------------ * Grate the Fresh Parmesan Cheese for this recipe. ---------------------------------------------------------------------- ---- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Garlic-Wine Rice Pilaf ***** ********************************** Categories: Garlic Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Rind Of 1 Lemon 8 ea Cloves Garlic, Peeled 1/2 cup Parsley 6 Tbsp Unsalted Butter 1 cup Regular Rice (Not Instant) 1 1/4 cup Chicken Stock 3/4 cup Dry Vermouth 1 x Salt & Pepper To Taste DIRECTIONS ------------------------------------------------------------ Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Garlicky Clam Dip ***** ***************************** Categories: Appetizers Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream cheese 1/2 tsp Salt 1/2 Tbsp Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 cup Clam broth 1 1/2 tsp Worcestershire 2 tsp Lemon juice DIRECTIONS ------------------------------------------------------------ Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** German Beefsteaks ***** ***************************** Categories: Beef German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Hard Roll; Large, Dry 1/2 cup Water 4 Tbsp Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 tsp Salt 1/4 tsp Pepper 4 ea Onion; Medium, Sliced DIRECTIONS ------------------------------------------------------------ In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Gewurzplatzchen (Spice Cookies) ***** ******************************************* Categories: German Cookies Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter Or Margarine 1/4 cup Shortening 1 cup Brown Sugar; Firmly Packed 1 ea Egg; Large 1/4 cup Molasses 2 1/2 cup Flour; Unbleached, Unsifted 1/4 tsp Salt 2 tsp Baking Soda 1 tsp Cinnamon 1/2 tsp Ginger 1/2 tsp Cloves; Ground 1/2 tsp Allspice; Ground DIRECTIONS ------------------------------------------------------------ Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Gilled salmon ***** ************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 x Medium salmon steaks 1/3 cup Olive oil 4 x Cloves garlic, crushed 1/2 cup Chopped parsley 1/4 tsp Dried dill weed 1 tsp Salt 1 cup Fine dry bread crumbs 1/4 cup Butter or marg., softened DIRECTIONS ------------------------------------------------------------ Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Ginger-Garlic Shrimp, China Royal ***** ********************************************* Categories: Garlic Fish Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 ea Jumbo Shrimp, With Shell 1/4 cup Vegetable Oil 1 ea Piece Ginger * 3 ea Cloves Garlic Peeled/Crushed 2 ea Green Onions/Scallions ** 1 x Salt & Pepper To Taste DIRECTIONS ------------------------------------------------------------ * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ---------------------------------------------------------------------- ---- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Gingersnap gravy ***** **************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 1 tsp Black pepper 1/2 tsp Salt 1/2 tsp White pepper 1/2 tsp Ground ginger 1/2 tsp Dried thyme leaves 1/4 tsp Rubbed sage 1/4 tsp Ground cayenne pepper 1/8 tsp Ground cumin ------MAIN INGREDIENTS------ 2 Tbsp Chicken, pork, or beef fat 2 Tbsp Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Finely chopped celery 1/2 tsp Minced garlic 6 cup Basic chicken stock 1 cup Pan drippings from chicken 8 ea Gingersnap cookies 1 tsp Light brown sugar, to taste 1 tsp Ground ginger, to taste DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Golden Cheddar Corn Bread ***** ************************************* Categories: Breads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Corn Meal; White If Poss. 1 cup Unbleached Flour 1 tsp Baking Powder 1 1/2 tsp Salt 10 oz Cheddar; Sharp, Shredded 1 cup Milk 1/4 cup Butter, Melted 1 ea Egg; Lg, Beaten DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Golden Spoon Bread ***** ****************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Cheddar; Sharp, Grated 2 cup Milk 4 ea Egg Yolks; Lg 1 cup Corn Meal; Yellow 1/4 cup Butter 1 tsp Sugar 1/2 tsp Salt 4 ea Egg Whites; Lg DIRECTIONS ------------------------------------------------------------ Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Golden Treasure Pie ***** ******************************* Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 17 oz Pineapple; Crushed, 2 Cn 1/2 cup Sugar 2 tsp Cornstarch 2 tsp Water 2/3 cup Sugar 1 tsp Butter Or Margarine 1/4 cup Unbleached Flour 1 cup Cottage Cheese; Creamed, * 1 tsp Vanilla 1/2 tsp Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 cup Milk 1 ea Unbaked 10-inch Pie Shell DIRECTIONS ------------------------------------------------------------ * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Gratin Of Potatoes And Cheese ***** ***************************************** Categories: Garlic Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Lg. Cloves Garlic * 4 ea Lg. Idaho Potatoes ** 1 x Salt & Pepper To Taste 2 cup Grated Gruyere Cheese 2 pt Whipping Cream DIRECTIONS ------------------------------------------------------------ * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ---------------------------------------------------------------------- ---- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Green Beans With Dill ***** ********************************* Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 9 oz Cut Green Beans; Frozen(1pk) 1/3 cup ;Water, Boiling 1 ea Beef Bouillon Cube 1 tsp Dillweed OR Dillseed 2 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Green-Bean Salad ***** **************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 cup Stock; ** 3 Tbsp Vinegar 3 Tbsp Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 tsp Dried Dillseed 1 tsp Sugar DIRECTIONS ------------------------------------------------------------ * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Grilled Bratwurst ***** ***************************** Categories: German Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Bratwursts 12 oz (1 Can) Beer 1 ea Onion; Med., Chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard Rolls DIRECTIONS ------------------------------------------------------------ Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Grilled Lime Chicken ***** ******************************** Categories: Low-cal Barbecue Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Chopped fresh parsley 1/2 tsp Freshly ground pepper 1/2 tsp Grated Lime rind 2 Tbsp Lime juice 1 cup Dry White Wine (or Chablis) 6 x Chicken breast halves * DIRECTIONS ------------------------------------------------------------ * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Grilled Salmon & Cheddar Sandwiches ***** *********************************************** Categories: Cheese Fish Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Salmon; 1 Cn 1 tsp Onion; Grated 10 oz Cheddar; Md, * 1 tsp Lemon Juice 1/4 cup Mayonnaise DIRECTIONS ------------------------------------------------------------ * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Grilled Shark To Die For ***** ************************************ Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Soy sauce 1/2 cup Orange juice 1/4 cup Catsup 1/4 cup Chopped fresh parsley 2 Tbsp Lemon juice 1/3 Tbsp Ground pepper 2 x Cloves garlic, minced 6 x Shark steaks, or 6 x Swordfish or Salmon steaks DIRECTIONS ------------------------------------------------------------ Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Grilled swordfish with barbecue sauce ***** ************************************************* Categories: Seafood Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Swordfish fillets 1 cup Catsup 1/3 cup Lemon juice 1/4 cup Oil 2 tsp Worcestershire sauce 1 x Clove garlic, minced 1/2 cup Chopped onion 1/4 cup Water 1 tsp Sugar 1/4 tsp Hot pepper sauce 1 x Small bay leaf DIRECTIONS ------------------------------------------------------------ Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Grouper & horseradish sauce ***** *************************************** Categories: Seafood Main dish Microwave Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Small green pepper, sliced 1 lb Grouper 1/4 tsp Pepper 4 ea Onion slices, thin 1/3 cup Catalina dressing 2 Tbsp Prepared horseradish 1/4 tsp Hot sauce 1 Tbsp Lemon juice DIRECTIONS ------------------------------------------------------------ Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Gugelhupf ***** ********************* Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Dry Active 1 cup Milk; Scalded Then Cooled 1 cup Sugar 1 cup Butter Or Margarine 5 ea Eggs; Large 1 tsp Vanilla Extract 1 x Lemon; Rind Of, Grated 3/4 cup Raisins 1/3 cup Almonds; Ground (2 oz Pk) 1/2 tsp Salt 4 cup Flour; Unbleached, Unsifted DIRECTIONS ------------------------------------------------------------ Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Gulaschsuppe (Goulash Soup) ***** *************************************** Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Onion; Chopped 1/4 cup Shortening 3 ea Green Bell Peppers; Chopped 3 Tbsp Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 tsp Paprika 2 ea Garlic Cloves; Minced 6 cup Beef Broth; * 1 Tbsp Lemon Juice 1/4 tsp Caraway Seeds DIRECTIONS ------------------------------------------------------------ * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Half-Time Beef Sandwiches ***** ************************************* Categories: Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 tsp Lemon Juice 1 x Small Apple,finely chopped 1 x 3-oz Pkg. Cream Cheese 1 Tbsp Milk 1 Tbsp Prepared Horseradish 1/4 cup Walnut Pieces 6 ea Kaiser Rolls, Split 6 ea Lettuce Leaves 1 lb Thinly Sliced Roast Beef 2 Tbsp Sliced green onions DIRECTIONS ------------------------------------------------------------ Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Hamburg-Style Fish Salad ***** ************************************ Categories: German Salads Fish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Butter 1 lb White Fish Fillets; * 1/2 cup ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 Tbsp Capers -----------SAUCE------------ 2 Tbsp Mayonnaise 2 Tbsp Sour Cream 2 tsp Lemon Juice 1 tsp Mustard; Dijon-style 1/2 tsp Salt 1/4 tsp Pepper; White ----------GARNISH----------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices DIRECTIONS ------------------------------------------------------------ * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Harvest Cornish Hens ***** ******************************** Categories: Main dish Poultry Calories per serving: 435 Number of Servings: 8 Fat grams per serving: 23 Approx. Cook Time: Cholesterol per serving: 105 Marks: INGREDIENTS ------------------------------------------------------------ 4 1 3/4 Lb. Fresh Or Frozen Rock Cornish Hens Salt Pepper 2 Tbsp Olive or Salad Oil 1 tsp Dried Parsley Flakes 1/4 tsp Dried Thyme Leaves 1 Tbsp Butter or Margarine 1 10-oz Bag Carrots, sliced 1/2 inch thick 1 10-oz Container Brussel Sprouts, each cut in half 1 12-oz. package mushrooms, sliced Milk 1 Tbsp All-Purpose flour 1 tsp Chicken-Flavor Instant Bouillon Parsley sprigs for garnish DIRECTIONS ------------------------------------------------------------ Remove giblets and necks from Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens with running cold water; pat dry with paper towels. Sprinkle inside body cavity with salt and pepper. Fold neck skin to back; lift wings toward neck, then fold them under back of hen so they stay in place. With string, tie legs and tail of each hen together. Place hens, breast-side up, on rack in roasting pan. In a cup, mix olive or salad oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing hens occasionally with drippings in pan. Hens are done when legs can be moved up and down easily or when fork is inserted between leg and body cavity and juices that escape are not pink. Toward the end of roasting hens, in 12-inch skillet over medium-high heat, in hot margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to 10 minutes until vegetables are tender-crisp, stirring occasionally; keep warm. When hens are done, discard strings. Place hens on warm large platter; keep warm. For gravy, remove rack from roasting pan; pour pan drippings into 1-cup measure; let drippings stand a few seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended. Add 1/2 cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Haselnusstorte (Hazelnut Torte) ***** ******************************************* Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Eggs; Large, Separated 3/4 cup Sugar 6 Tbsp ;Water 1 3/4 cup Cake Flour; Sifted 1 tsp Baking Powder 1 1/2 cup Hazelnuts (Filberts);Ground* 1 tsp Vanilla Extract 2 Tbsp Confectioners' Sugar 1 cup Cream; Heavy, Whipped 1 x Fresh Strawberries,If Desire DIRECTIONS ------------------------------------------------------------ Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Hearthside Cheddar Bread ***** ************************************ Categories: Breads Cheese Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Unbleached Flour 1/2 cup Sugar 2 tsp Baking Powder 1 tsp Salt 1/2 tsp Cinnamon; Ground 3/4 cup Milk 1/4 cup Vegetable Oil 2 ea Eggs; Lg 1 1/2 cup Apples; Cooking, * 2 cup Cheddar; Sharp, Shredded 3/4 cup Walnuts Or Pecans; Chopped DIRECTIONS ------------------------------------------------------------ * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Heavenly Chocolate Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Vanilla Wafers, Fine Crush 1 cup Ground Toasted Almonds 1/2 cup Butter, Melted 1/2 cup Sugar 12 oz Milk Chocolate Chips 1/2 cup Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 cup Sour Cream 1/2 tsp Almond Extract 1/2 cup Heavy Cream, Whipped 1 x Garnishes * DIRECTIONS ------------------------------------------------------------ * Garnishes to include whipped cream and chocolate shavings (optional). ---------------------------------------------------------------------- ----- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Heavenly Dessert Cheesecake ***** *************************************** Categories: Desserts Cakes Low-cal Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Graham Cracker Crumbs 1 cup Low Fat Cottage Cheese 16 oz Nufchatel Cheese* 2/3 cup Sugar 2 Tbsp Unbleached All-purpose Flour 2 Tbsp Skim Milk 1/4 cup Almond Extract DIRECTIONS ------------------------------------------------------------ * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ---------------------------------------------------------------------- ----- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Herbed Garlic Croutons ***** ********************************** Categories: Appetizers Croutons Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Margarine (unsalted) 2 x Cloves garlic, minced 1/2 tsp Basil 1/2 tsp Oregano 2 cup Whole wheat bread cubes,1/2" DIRECTIONS ------------------------------------------------------------ In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Heringsalat (Herring Salad) ***** *************************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 tsp Onion; Grated 2 Tbsp Vegetable Oil 1 Tbsp Vinegar 4 ea Lettuce Leaves; Cupped DIRECTIONS ------------------------------------------------------------ Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Herring Salad With Sour Cream Sauce ***** *********************************************** Categories: German Salads Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------SOUR-CREAM SAUCE------ 1 cup Sour Cream 1/2 cup Yogurt 1/2 x Lemon; Juice Only 1/4 tsp Sugar -----------SALAD------------ 2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 tsp Dill; Fresh OR 1/2 tsp Dillweed; Dried DIRECTIONS ------------------------------------------------------------ Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Hershey's Light Chocolate Cake ***** ****************************************** Categories: Cakes Desserts Chocolate Calories per serving: 160 Number of Servings: 12 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 Cup Flour 1/3 Cup Hershey's CoCoa 1 ts[ Baking Soda 6 Tbsp Extra Light Corn Oil Spread 1 Cup Sugar 1 Cup Skim milk 1 Tbsp White Vinegar 1/2 tsp Vanilla Extract DIRECTIONS ------------------------------------------------------------ Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Holiday Cheddar Date Cake ***** ************************************* Categories: Cakes Cheese Desserts Calories per serving: Number of Servings: 20 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter; Room Temperature 1 1/2 cup Light Brown Sugar; Packed 4 ea Eggs; Lg 1 cup Cheddar; Sharp, Shredded 3 1/2 cup Unbleached Flour 1/2 tsp Baking Soda 1 tsp Salt 1 tsp Cinnamon; Ground 1/4 tsp Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 cup Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 cup Raisins; Golden 1 cup Milk --------DECORATIONS--------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched DIRECTIONS ------------------------------------------------------------ * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Holiday Eggnog Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 1/4 cup Sugar 1/4 tsp Ground Nutmeg 1/4 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/4 cup Sugar 1 cup Eggnog 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Honey-Baked Chicken ***** ******************************* Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Broiler/fryer Chicken,skined 3/4 cup Shredded yellow Squash 3/4 cup Shredded Zucchini 1/2 cup Finely chopped Onion 1/2 cup Finely chopped Celery 1 1/4 cup Toasted,wholewheat Breadcrum 1 x Clove Garlic, crushed 1 x Egg, beaten 1/4 cup Chopped Pecans 1/4 tsp Salt 1/4 tsp Pepper 3 Tbsp Unsweetened Apple Juice 2 Tbsp Honey DIRECTIONS ------------------------------------------------------------ Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Hot and Sour Cabbage ***** ******************************** Categories: Main dish Hot & spicy Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Napa cabbage leaves 3 Tbsp peanut oil 4 ea large dried chili peppers 1/2 Tbsp Szechuan peppercorns 1/2 tsp salt 1 Tbsp thin soy sauce 1/2 Tbsp rock sugar 1/2 Tbsp Chinkiang vinegar 1 tsp sesame oil DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Hot Chicken Wings ***** ***************************** Categories: Cajun Appetizers Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 cup Melted butter DIRECTIONS ------------------------------------------------------------ Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Hot Crab Dip ***** ************************ Categories: Appetizers Seafood Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream cheese 1 pk Crabmeat 1 Tbsp Milk 2 Tbsp Onions chopped 1/2 tsp Horseradish 1/4 tsp Salt 1 x Pepper DIRECTIONS ------------------------------------------------------------ Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Hot Potato Salad ***** **************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 cup Onion; Chopped 1 Tbsp Unbleached Flour 2 tsp Sugar 3/4 tsp Salt 1/4 tsp Celery Seeds 1/4 tsp Pepper 3/8 cup ;Water 2 1/2 Tbsp Vinegar DIRECTIONS ------------------------------------------------------------ Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Hummus ***** ****************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 31 oz (2 cns) Chick Peas 1 x Liquid * 6 Tbsp Tahini ** 1/3 cup Lemon Juice or To Taste 3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper ---------GARINISHES--------- 1 x Olive Oil 1 x Paprika 1 x Fresh Chopped Parsley DIRECTIONS ------------------------------------------------------------ * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ---------------------------------------------------------------------- ---- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Italian Sausage in Tomato Sauce ***** ******************************************* Categories: Cajun Appetizers Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Italian Sausage 2 Tbsp Olive oil 2 cup Tomato sauce 1 tsp Oregano 1 cup Chablis wine 1 lb Mushrooms, fresh and sliced DIRECTIONS ------------------------------------------------------------ Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Italian Sausage Spaghetti Sauce ***** ******************************************* Categories: Cajun Italian Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Italian sausage 1 cup Dried parsley 1 Tbsp Garlic, finely chopped 1/2 cup Olive oil 1 tsp Red cayenne pepper 1 cup Plain flour 3 Tbsp Lea & Perrins 2 cup Onions, finely chopped 1 cup Celery, finely chopped 1/4 tsp Dried mint 1/2 cup Bell pepper, finely chopped 3 cup Tomato sauce 2 cup Water 1 x Salt, to taste 2 cup Dry white wine DIRECTIONS ------------------------------------------------------------ Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Jager-eintopf (Hunter's Stew) ***** ***************************************** Categories: German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Onions; Minced 1/4 lb Mushrooms; Sliced 2 Tbsp Vegetable Oil 1 lb Ground Beef; Coarse Grind * 1 cup Beef Broth 5/8 tsp Nutmeg 1/2 tsp Worcestershire Sauce 1 tsp Salt 1/2 tsp Pepper 3 ea Potatoes; Medium 3 Tbsp Butter 2 ea Eggs; Large 4 ea Apples; Tart 1/2 cup Bread Crumbs; Fine, Dry DIRECTIONS ------------------------------------------------------------ * Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Jim Echols' Cajun Spice ***** *********************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Paprika 1 tsp Salt 1 tsp Onion powder 1 tsp Cayenne powder 1 tsp Garlic powder 1 tsp Crushed chilies 1 tsp Ginger powder 3/4 tsp White pepper 3/4 tsp Black pepper 1/2 tsp Thyme 1/2 tsp Oregano DIRECTIONS ------------------------------------------------------------ Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Justin Wilson's Hush Puppies ***** **************************************** Categories: Cajun Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cornmeal 1 x Ground cayenne pepper 1 cup Plain flour 2 ea Eggs, beaten 1 tsp Baking powder 1 cup Buttermilk 1 tsp Salt 1 cup Green onion, finely chopped 1/2 tsp Soda 2 Tbsp Bacon drippings, hot 1/2 cup Parsley, finely chopped 1/2 tsp Garlic powder (to taste) 1 x Deep fat for frying DIRECTIONS ------------------------------------------------------------ Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Justin's Tuna Salad ***** ******************************* Categories: Cajun Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Eggs, hard-boiled, chopped 2 Tbsp Mayonnaise 2 Tbsp Dill relish (heaping) 1 tsp Louisiana hot sauce 2 tsp Poupon mustard 1 ea 6 1/2 oz can tuna, drained DIRECTIONS ------------------------------------------------------------ Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Kale And Potato Soup ***** ******************************** Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Potatoes; Medium 2 Tbsp Vegetable Oil 8 cup Water 1 tsp Salt 1/2 tsp Pepper 2 lb Kale; fresh 1/2 lb Garlic Sausage; * DIRECTIONS ------------------------------------------------------------ * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Kartoffelsuppe (Potato Soup) ***** **************************************** Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 Tbsp Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 tsp Salt 2 Tbsp Butter 2 cup Milk;Up to 3 Cups Maybe Used ----------GARNISH----------- 1 x Parsley; Chopped DIRECTIONS ------------------------------------------------------------ Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Kit's Chocolate Mousse ***** ********************************** Categories: Desserts Chocolate Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 18 oz Semisweet chocolate 2 cup Heavy cream - well chilled 6 ea Egg 2 Tbsp Confectioner's sugar 2 Tbsp Creme de Cacao 1 Tbsp Vanilla extract DIRECTIONS ------------------------------------------------------------ 1. Melt the chocolate over hot water. Let it cool until only warm. 2. While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3. Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Kiwi Fruit Gelato ***** ***************************** Categories: Desserts Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Water 1/2 cup Sugar 1/2 cup Light corn syrup 4 ea Kiwifruit; pared 5 Tbsp Lemon juice 1/4 tsp Lemon peel; grated DIRECTIONS ------------------------------------------------------------ Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Konigsberg Meatballs ***** ******************************** Categories: German Beef Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ---------MEATBALLS---------- 1 ea Hard Roll 3/4 cup Water 1 lb Ground Beef; Lean 1 ea Bacon; Strip, Diced 4 ea Anchovy Fillets; Diced 1 ea Onion; Small, Chopped 1 ea Egg; Large 1/2 tsp Salt 1/4 tsp Pepper; White -----------BROTH------------ 6 cup Water 1/2 tsp Salt 1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved 6 ea Peppercorns -----------GRAVY------------ 1 1/2 Tbsp Butter or Margarine 1 1/2 Tbsp Unbleached Flour 1 Tbsp Capers 1 ea Lemon Juice; Of 1/2Med.Lemon 1/2 tsp Mustard; Prepared 1 ea Egg Yolk; Large 1/4 tsp Salt 1/4 tsp Pepper; White DIRECTIONS ------------------------------------------------------------ Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Krautsuppe (Cabbage Soup) ***** ************************************* Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Slices Bacon; Thick, Diced 2 ea Onions; Sliced 1 ea Turnip; Sliced 2 ea Carrots; Diced 2 ea Potatoes; Cubed 1 ea Head Green Cabbage; shredded 4 cup Chicken Stock Or Bouillon 2 cup Water 6 ea Sprigs Parsley * 1 ea Bay Leaf * ----------GARNISH----------- 1/4 cup Parmesan Cheese; Grated DIRECTIONS ------------------------------------------------------------ * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Lattice Cherry Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 cup Sour Cream 3/4 cup Sugar 1/4 tsp Almond Extract 3 ea Large Eggs 21 oz (1 cn) Cherry Pie Filling DIRECTIONS ------------------------------------------------------------ * Cookie mix should be refrigerated Sugar Cookie dough from the dairy ---------------------------------------------------------------------- ----- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Lebkuchen (Spice Bars) ***** ********************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 tsp Cinnamon 1 tsp Allspice; Ground 1/4 tsp Cloves; Ground 1/2 tsp Salt 2 1/4 cup Flour; Unbleached, Unsifted 1/2 tsp Baking Powder 1/2 cup Almonds, Ground 1 tsp Lemon Rind; Grated 2 ea Eggs; Large 3/4 cup Sugar 3/4 cup Honey 1/2 cup Milk --------ALMOND GLAZE-------- 1 cup Confectioners' Sugar 1/2 tsp Almond Extract 1 tsp Rum 1 Tbsp ;Water DIRECTIONS ------------------------------------------------------------ Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Lemon Coleslaw ***** ************************** Categories: Coleslaw Salads Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 Cup Mayonnaise 1/2 Cup Sour Cream 1/4 Cup Fresh Lemon Juice 2 Tbsp Dijon Mustard 2 Tbsp Olive Oil 2 Tbsp Sugar 1 Tbsp White Wine Vinegar 1 Tbsp Prepared Horseradish 1 tsp Salt 1/2 tsp Celery Seeds 1/2 tsp pepper 8 Cups Shredded Cabbage (about 1 1/2 Lbs) 1/2 Red Bell Pepper (cut into matchsticks) 1/2 Green Bell Pepper (Cut into matchsticks) 1/4 Red Onion (Cut into matchsticks) 1 Carrot, shredded 2 Tbsp Chopped Fresh Parsley 2 tsp Grated Lemon Peel DIRECTIONS ------------------------------------------------------------ Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Lemon Delight Cheesecake ***** ************************************ Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Graham Cracker Crumbs 1/4 cup Sugar 1/2 cup Margarine, Melted 1 ea Env. Unflovored Gelatin 1/3 cup Cold Water 1/3 cup Lemon Juice 3 ea Large Eggs, Separated 1/2 cup Sugar 1 tsp Grated Lemon Peel 16 oz Cream Cheese, Softened* DIRECTIONS ------------------------------------------------------------ * Or use 2 8-oz containers of Philly soft cream cheese. ---------------------------------------------------------------------- ----- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Lentil Soup With Franankfurters ***** ******************************************* Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Lentils; Dried Quick-Cooking 6 cup Water 2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; * 1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped 1 ea Onion; Finely Chopped 1 Tbsp Vegetable Oil 2 Tbsp Unbleached Flour 1 Tbsp Vinegar 4 ea Frankfurters; Thickly Sliced 1 Tbsp Catsup; Tomato 1 tsp Salt 1/4 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Lime Delicious Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Zwieback Toast Crumbs 2 Tbsp Sugar 1/3 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 1/4 cup Lime Juice 3 ea Large Eggs, Separated 1/2 cup Sugar 1 1/2 tsp Grated Lime Peel 16 oz Light Neufchatel Cheese,Soft 2 cup Thawed Whipped Topping DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Lisa's Tartar Sauce. ***** ******************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Mayonnaise 1 cup Parsley, chopped fine 1 cup Sweet relish,chopped&drained 1 x Dash, Lea & Perrins 1 cup Chow chow (sour)drained 1 x Bunch green onions, chopped 1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine DIRECTIONS ------------------------------------------------------------ Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Little Cheddar Biscuits ***** *********************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Unbleached Flour 1 tsp Mustard; Dry 1 tsp Paprika 1/4 tsp Baking Powder 1 cup Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 tsp Worcestershire Sauce DIRECTIONS ------------------------------------------------------------ Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Liver in Mustard Sauce ***** ********************************** Categories: Cajun Main dish Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Salt 1 x Ground red cayenne pepper 4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine) 1 cup Shallots, chopped 1 cup Dry white wine 1 Tbsp Creole or poupon mustard DIRECTIONS ------------------------------------------------------------ Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Louisiana Roast Beef ***** ******************************** Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Onions, chopped very fine 1/4 cup Celery, chopped very fine 1/4 cup Bell peppers, chopped fine 2 Tbsp Unsalted butter 1 tsp Salt 1 tsp White pepper 3/4 tsp Black pepper 3/4 tsp Minced garlic 1/2 tsp Dry mustard 1/2 tsp Ground cayenne 4 lb Boneless sirloin roast DIRECTIONS ------------------------------------------------------------ In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen *** Recipe Via Compu-Chef (tm) *** ********************** ***** Madras Dip ***** ********************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Hard-boiled eggs 2 cup Sour cream 2 cup Curry powder 1 tsp Onion (grated) 2 Tbsp Green pepper (grated) 2 Tbsp Celery (grated) 1 x Seasonings DIRECTIONS ------------------------------------------------------------ Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Marble Cheesecake ***** ***************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 1 tsp Vanilla 3 ea Large Eggs 1 oz Square Unsweeted Chocolate * DIRECTIONS ------------------------------------------------------------ * The 1 oz square of unsweetened Chocolate should be melted. ---------------------------------------------------------------------- ----- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Margarita ***** ********************* Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 oz Tequila 1/2 oz Triple Sec 1 oz Lemon or lime juice DIRECTIONS ------------------------------------------------------------ Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Margarita Sunrise ***** ***************************** Categories: Beverages Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Lime; Cut Into Halves 1 x Granulated Sugar 3 cup Cracked Ice 1/4 cup Powdered Sugar 1 cup Tequila 6 oz Frozen Orange Juice; * DIRECTIONS ------------------------------------------------------------ * Use 1 6-ounce can of thawed frozen concentrate. ---------------------------------------------------------------------- ---- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. *** Recipe Via Compu-Chef (tm) *** ********************************************************** ***** Marinade and Basting Sauce for Brisket of Beef ***** ********************************************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Dry red wine 3 tsp Salt 1 cup Olive or peanut oil 3 Tbsp Poupon mustard 2 Tbsp Wine vinegar 2 Tbsp Prepared horseradish 2 tsp Onion powder 3 Tbsp Lime juice 1 tsp Garlic powder 2 tsp Ground cayenne pepper DIRECTIONS ------------------------------------------------------------ Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Marinade for Lamb or Goat ***** ************************************* Categories: Cajun Sauces Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Chablis wind 1 cup Green creme de menthe 1 Tbsp Onion powder 1 tsp Dried mint (crushed) 2 Tbsp Louisiana hot sauce 1 cup Soy sauce 1 cup Water 2 Tbsp Olive oil DIRECTIONS ------------------------------------------------------------ Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Marinade for Steak ***** ****************************** Categories: Sauces Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup olive oil 1/2 cup Sherry vinegar OR: 1/2 cup Wine - red or white OR: 1/4 cup lemon juice 2 Tbsp Soy sauce 2 ea Garlic cloves - sliced Coarsely ground pepper 2 Tbsp Freshly chopped herbs 1 tsp Italian seasoning Red peppercorns - if desired 1 Tbsp Worcestershire sauce 1 tsp sugar DIRECTIONS ------------------------------------------------------------ "... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Marinated Tomatoes ***** ****************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Tomatoes; Large * 1 cup Vegetable Oil 1/4 cup Wine Vinegar 1/4 tsp Mustard; Dry 1 tsp Salt 1/4 tsp Black Pepper 1 ea Garlic; Clove, Large, Minced 1 Tbsp Basil; Fresh, Chopped 2 ea Thyme; Sprigs, Fresh,Chopped 1 ea Marjoram; Fresh, Sprig, Chop 1 Tbsp Scallion; Minced DIRECTIONS ------------------------------------------------------------ * Tomatoes should be peeled and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Mark's Famous Po-Boy ***** ******************************** Categories: Sandwich Main Dish Calories per serving: 350 Number of Servings: 4 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Beef - Roast 1/2 Onion - Diced 1/2 Bell Pepper - Diced 5 oz Hickory Smoked Worcestershire Sauce (French's) 2 Tbsp Peanut Oil 1 tsp Seasoning Salt 3 Tbsp Mayonnaise 8 Swiss Cheese - Sliced 2 ea Soft French Bread DIRECTIONS ------------------------------------------------------------ The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Mashed Potatoes With Horseradish ***** ******************************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Potatoes; Medium 1 x ;Boiling Water 1/2 tsp Salt 2 Tbsp Butter 1 x Pepper; Freshly Ground 1/2 cup Sour Cream 1 Tbsp Horseradish 2 tsp Parsley; Minced DIRECTIONS ------------------------------------------------------------ Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Mayonnaise ***** ********************** Categories: Cajun Sauces Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Egg yolks 1 tsp Salt 1 ea Garlic clove, minced 1/2 cup Green onions, chopped fine 4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon 2 cup High-grade vegetable oil DIRECTIONS ------------------------------------------------------------ Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Meatballs In Chile Sauce ***** ************************************ Categories: Appetizers Beef Mexican Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Corn Tortillas; * 1/2 cup Milk 1/2 lb Ground Beef 1/2 lb Ground Pork 1/2 lb Ground Ham; Smoked, Cooked 1/4 cup Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 tsp Cumin; Ground 1 tsp Oregano Leaves; Dried 1/2 tsp Salt 1/4 tsp Pepper 1 cup Basic Red Sauce; ** 1 cup Beef Broth DIRECTIONS ------------------------------------------------------------ * Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican ---------------------------------------------------------------------- ---- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Meatless Mission Chili ***** ********************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower oil 1 x Clove garlic, minced 1 x Green Bell Pepper, chopped 1 x Stalk Celery, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Carrot, shredded 1 x Med Zucchini, shredded 18 oz Can Tomatoes with juice 15 oz Can Kidney Beans,drained 8 oz Can Tomato sauce (1 cup) 1/4 cup Water 1 1/2 tsp Chili powder, or to taste 1/4 tsp Hot pepper Sauce, to taste 1 tsp Basil 1 tsp Oregano 1/2 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Meersburger Kirschen-dessert (Cherry Desert Meeres ***** ************************************************************** Categories: German Fruits Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Cherries; Tart, Fresh 3 Tbsp Kirsch 6 Tbsp Sugar 2 Tbsp ;Water 12 ea Ladyfingers 8 oz Cream Cheese; * 1/2 tsp Vaillla Extract 2 oz Almonds; Ground ** 1 cup Cream; Heavy ----------GARNISH----------- 1 x Pistachio Nuts; Chopped DIRECTIONS ------------------------------------------------------------ * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Mexican Shrimp Cocktail ***** *********************************** Categories: Seafood Appetizers Mexican Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Water 1/3 cup Lime Juice 1 ea Clove Garlic; Finely Chopped 2 tsp Salt 1 x Pepper; Dash of 24 ea Shrimp; Raw, * 1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; ** 1/4 cup Tomato; Chopped 2 Tbsp Onion; Chopped 2 Tbsp Carrot; Finely Chopped 2 Tbsp Cilantro; Fresh, Snipped 2 Tbsp Vegetable Or Olive Oil 1 1/2 cup Lettuce; Finely Shredded 1 x Lemon Or Lime Wedges DIRECTIONS ------------------------------------------------------------ * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. ---------------------------------------------------------------------- ---- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Mexican Tea Punch ***** ***************************** Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Tequila 2 cup Tea; Strong, Cold 1 cup Pinapple Juice 1/4 cup Honey 1/4 cup Water 1/4 cup Lime Juice 1/4 cup Lemon Juice 1 1/2 tsp Cinnamon; Ground 1 1/2 tsp Aromatic Bitters DIRECTIONS ------------------------------------------------------------ Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Minature Cheesecakes ***** ******************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Graham Cracker Crumbs 1 Tbsp Sugar 1 Tbsp Margarine, Melted 8 oz Cream Cheese, Softened 1/4 cup Sugar 1 1/2 tsp Lemon Juice 1/2 tsp Grated Lemon Peel 1/4 tsp Vanilla 1 ea Large Egg 1 x Garnishes * DIRECTIONS ------------------------------------------------------------ * Garinishes can include fresh fruit, or strawberry or apricot preserves. ---------------------------------------------------------------------- ----- Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Mocha Chocolate Chip Cheesecake ***** ******************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/4 cup Graham Cracker Crumbs 12 oz Seimi Sweet Choc.Chips * 2 1/3 cup Butter, melted ** 1/2 cup Milk 4 tsp Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk 2 cup Heavy Cream, Whipped 1 cup Chocolate Chips * DIRECTIONS ------------------------------------------------------------ * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ---------------------------------------------------------------------- ----- In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Molasses Brown Bread ***** ******************************** Categories: Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Whole-Wheat Flour 1 1/2 cup Wheat Germ 1/3 cup Brown Sugar 1/2 tsp Salt 1 cup Raisins; Mixed Dark & Light 2 tsp Baking Soda 1 7/8 cup Buttermilk 1/3 cup Molasses DIRECTIONS ------------------------------------------------------------ Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Mongolian Beef ***** ************************** Categories: Hot & spicy Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup peanut oil 15 ea green onion tops 1 Tbsp minced ginger 1 lb flank or sirloin steak 1 1/2 Tbsp water chestnut flour 2 ea egg whites 1 ea pinch salt 1 ea cornstarch paste -----------SAUCE------------ 1 tsp chili paste with garlic 1/4 cup chicken stock 2 Tbsp dark soy sauce 1 ea pinch sugar 1 1/2 Tbsp dry sherry DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Moroccan Chick Pea Soup ***** *********************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower oil 2 x Carrots, grated 2 x Cloves Garlic, minced 1 x Med Onion, chop fine (1/2 c) 15 oz Can Chick Peas, rinse,draine 3 cup Vegetable stock 1/3 cup Tahini 2 Tbsp Lemon juice 1 Tbsp Chopped fresh parsley 3/4 tsp Ground Cumin 1/2 tsp Black pepper 1/2 tsp Thyme leaves 1/4 tsp Powdered tumeric 1/8 tsp Cayenne pepper DIRECTIONS ------------------------------------------------------------ GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Mos' Nilly Guacamole ***** ******************************** Categories: Cajun Dressings Dips Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Large avocado 2 tsp Lea & Perrins 1 ea Clove garlic 1 Tbsp Salt 4 oz Feta cheese 2 Tbsp Olive oil 1 Tbsp Poupon or creole mustard 1 Tbsp Lemon juice 2 Tbsp Wine vinegar 3/4 cup Chopped parsley or cilantro 2 tsp Louisiana hot sauce 1 cup Chopped tomatoes 1 x Lettuce, as bed for serving DIRECTIONS ------------------------------------------------------------ Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Mushrooms in Cream Sauce ***** ************************************ Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Mushrooms; Fresh 1/4 lb Bacon; Diced 1/4 cup Butter Or Margarine 2 ea Onions; Large, Diced 1 cup White Wine 1/2 tsp Salt 1/4 tsp Pepper 1/4 tsp Paprika 1 x Nutmeg; Pinch of 1 x Mace; Pinch Of 1 cup Cream; Heavy 1 x Lemon Juice; 1/2 Med Lemon 2 ea Parsley; Sprigs DIRECTIONS ------------------------------------------------------------ Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. *** Recipe Via Compu-Chef (tm) *** ****************** ***** Nachos ***** ****************** Categories: Appetizers Mexican Snacks Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Cheddar Cheese; Shredded, * 6 ea Jalepeno Chilies; ** 1 x Tortilla Chips; DIRECTIONS ------------------------------------------------------------ * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ---------------------------------------------------------------------- ---- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. *** Recipe Via Compu-Chef (tm) *** **************************** ***** New Potato Salad ***** **************************** Categories: Salads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Potatoes - new (approximately) 1 ea Dill Cream Dressing recipe 5 ea Green onions - finely chopped salt & pepper to taste DIRECTIONS ------------------------------------------------------------ A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin *** Recipe Via Compu-Chef (tm) *** ******************************* ***** New Year's Pretzels ***** ******************************* Categories: German Desserts Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Milk 1/2 cup Butter Or Margarine 2 pk Yeast; Active, Dry 2 tsp Salt 1/2 cup Sugar 7 cup Flour; Unbleached 2 ea Eggs; Large 1 cup Confectioners' Sugar 1 x ;Water 1 tsp Vanilla Extract 1/4 cup Almonds; Chopped DIRECTIONS ------------------------------------------------------------ Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** No-Bread Sandwiches ***** ******************************* Categories: Cheese Eggs Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----EGG SALAD FILLING------ 3 ea Eggs; Lg, Hard Cooked, * 1/3 cup Celery, Minced 1 x Hot Pepper Sauce, To Taste 1 x Mayonnaise, To Moisten ----------SANDWICH---------- 8 ea Monterey Jack Cheese, Slices 4 ea Tomato; Slices, Thin 4 ea Lettuce Leaves 1 x Salt & Pepper; To Taste 1 x Dill Pickle Wedge 1 x Stuffed Olives DIRECTIONS ------------------------------------------------------------ * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** No-Knead Cheddar Rolls ***** ********************************** Categories: Breads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 tsp Active Dry Yeast; Bulk 3 tsp Sugar 1 tsp Salt 3/4 cup Milk 1/2 cup Water 3 tsp Butter 1 cup Unbleached Flour; Unsifted 1 cup Cheddar; Sharp, Grated 1/4 cup Butter 1 ea Egg Yolk; Lg 1 tsp Milk DIRECTIONS ------------------------------------------------------------ Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** No-Name-Yet Salad ***** ***************************** Categories: Cajun Salads Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea 16 oz can peeled tomatoes 1/2 cup Chopped onion 1/2 tsp Celery seed 4 ea Eggs, hard boiled 2 Tbsp Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 Tbsp Dill relish 2 Tbsp Mayonnaise (heaping) 1 Tbsp Lea & Perrins 2 tsp Poupon or creole mustard 1/4 tsp Garlic powder 1 Tbsp Olive oil 1 x Salt, to taste 2 tsp Louisiana hot sauce 2 tsp Wine vinegar DIRECTIONS ------------------------------------------------------------ Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Northwest Cheesecake Supreme ***** **************************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 32 oz Cream Cheese, Softened 1 cup Sugar 3 Tbsp Unbleached All-purpose Flour 4 ea Large Eggs 1 cup Sour Cream 1 Tbsp Vanilla 21 oz (1 can) Cherry Pie Filling DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Nusskipferl (Nut Crecents) ***** ************************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active Dry 4 cup Flour; Unbleached, Unsifted 1 cup Butter Or Margarine;Softened 1 cup Sour Cream 3 ea Egg Yolks; Large ----------FILLING----------- 3 ea Egg Whites; Large 1 cup Nuts; Ground 1 cup Sugar; Or To Taste 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Oatmeal Raisin Cookies ***** ********************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Margarine; softened 1/2 cup Shortening 1 cup Brown sugar, lt; packed 1/2 cup Sugar 2 ea Eggs 2 Tbsp Water 2 Tbsp Corn syrup, lt 2 tsp Vanilla 2 tsp Cinnamon 1/4 tsp Nutmeg 1/8 tsp Ginger 1 1/2 cup Flour; unsifted 1 tsp Baking soda 1 tsp Salt 3 cup Oats, old fashioned 1 cup Raisins DIRECTIONS ------------------------------------------------------------ Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Obsttorte (Fruit Torte) ***** *********************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------PASTRY----------- 2 cup Flour; Unbleached 1/4 cup Sugar 1 cup Butter; NO Margarine, Unsalt 2 ea Egg Yolks ----------FILLING----------- 4 cup Fruit; Fresh, Canned, Frozen 1/2 cup Sugar;If Fresh Fruit Is Used 1/4 cup ;Water, If Needed 2 Tbsp Cornstarch -------ALMOND COATING------- 1 ea Egg White 1 Tbsp Sugar 1/2 cup Almonds; Toasted, Sliced ----------TOPPING----------- 2 Tbsp Sugar 1 tsp Vanilla Extract 1 cup Cream; Heavy, Whipped DIRECTIONS ------------------------------------------------------------ CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Old Fashioned Apple Cider Pie ***** ***************************************** Categories: Desserts Fruits Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Pastry For 9" Pie; 2 Crust 6 cup Apples; * 1 cup Apple Cider Or Juice 2/3 cup Sugar 1 x Apple Cider Or Juice 2 tsp Cornstarch 2 tsp Water 1/2 tsp Cinnamon; Ground 1 tsp Butter Or Regular Margarine DIRECTIONS ------------------------------------------------------------ * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Old German Muffins ***** ****************************** Categories: German Breads Desserts Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter Or Margarine 1/2 cup Sugar 2 ea Eggs; Large 1 Tbsp Rum 1 tsp Vanilla Extract 3 Tbsp Milk 1/2 tsp Cinnamon 2 tsp Baking Powder 2 1/4 cup Flour; Unbleached 1/4 cup Almonds; Ground 1 Tbsp Orange Rind; Grated 1/4 cup Raisins; If Desired DIRECTIONS ------------------------------------------------------------ Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Old-Fashioned Sage Loaf ***** *********************************** Categories: Ground beef Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ground beef 2 x Eggs 1 cup Quick-cooking rolled oats 1 x Medium onion, grated 1 cup Canned applesauce 2 tsp Salt 1/4 tsp Pepper 1/2 tsp Leaf sage, crumbled 1 Tbsp Bottled steak sauce DIRECTIONS ------------------------------------------------------------ Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Open-Faced Crab Sandwich ***** ************************************ Categories: Cheese Main dish Sandwiches Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Cream Cheese; 2 Pks 1/2 cup Ginger Ale 2 tsp Onion; Grated 2 tsp Worcestershire Sauce 13 oz Crab; 2 Cns 6 ea English Muffins 24 oz Cheddar; Md. Sliced, * 12 ea Tomato Slices DIRECTIONS ------------------------------------------------------------ * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Orange Poppyseed Dressing ***** ************************************* Categories: Salads Dressings Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2/3 cup Safflower or corn oil 1/4 cup Lime juice 2 Tbsp orange juice 2 Tbsp Orange rind - grated 2 Tbsp Honey 2 Tbsp Onion - minced 1 Tbsp Poppy seeds 1 x salt & pepper to taste DIRECTIONS ------------------------------------------------------------ ** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Orange Upside-down Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Env. Unflavored Gelatin 1 1/2 cup Unsweetened Orange Juice 1/4 cup Sugar 2 cup Orange Section 1 ea Env. Unflavored Gelatin 1/2 cup Unsweetened Orange Juice 24 oz Cream Cheese, Softened 1 cup Sugar 2 tsp Grated Orange Peel 1 cup Whipping Cream, Whipped 1 cup Vanilla wafer crumbs 1/2 tsp Cinnamon 3 Tbsp Margarine, Melted DIRECTIONS ------------------------------------------------------------ Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Orange-Butterscotch Cheesecake ***** ****************************************** Categories: Desserts Cakes Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Old Fashioned Oats Uncooked 1/4 cup Margarine, Melted 1/4 cup Packed Brown Sugar 2 Tbsp Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 cup Granulated Sugar 2 tsp Grated Orange Peel 1 tsp Vanilla 4 ea Large Eggs 1/2 cup Packed Brown Sugar 1/3 cup Light Corn Syrup 1/4 cup Margarine Melted 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Oriental Stew ***** ************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 cup Vegetable Stock 1 x Sm Onion, thinly sliced * 2 x Cloves Garlic, minced 1 Tbsp Minced Gingeroot 1 1/2 Tbsp Soy sauce 3 x Stalks Bok Choy ** 1 x Sweet red Pepper, julienned 1 cup Broccoli florets 1 x Carrot, shredded 1 cup Sliced Mushrooms (3 oz) 1/2 cup Peas 2 oz Buckwheat Noodles (1/2 cup) 1/2 lb Firm Tofu, cut in 1/2" cubes 1/4 cup Watercress leaves DIRECTIONS ------------------------------------------------------------ * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Oringinal "Philly" Cheesecake ***** ***************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Sugar 5 Tbsp Lemon Juice 1 1/2 tsp Grated Lemnon Peel 1 tsp Vanilla 3 ea Large Eggs, Separated DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Ox Tail Soup ***** ************************ Categories: German Soups Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Ox Tails; Disjointed OR 2 ea Veal Tails 1 ea Onion; Medium, Sliced 2 Tbsp Vegetable Oil 8 cup Water 1 tsp Salt 4 ea Peppercorns 1/4 cup Parsley; Chopped 1/2 cup Carrots; Diced 1 cup Celery; Diced 1 ea Bay Leaf 1/2 cup Tomatoes; Drained 1 tsp Thyme; Dried, Crushed 1 Tbsp Unbleached Flour 1 Tbsp Butter or Margarine 1/4 cup Madeira DIRECTIONS ------------------------------------------------------------ In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Oyster Pate ***** *********************** Categories: Cajun Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Oysters (retain liquid) 1/4 tsp Garlic powder 1 tsp Louisiana hot sauce 1/2 tsp Onion powder 1 Tbsp Lea & Perrins Worcestershire 1 x Water (enough to cover oyste 1 x Salt, to taste DIRECTIONS ------------------------------------------------------------ Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Panhandle Cornbread ***** ******************************* Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Corn Meal; Yellow 1 tsp Baking Powder 1 cup Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 cup Vegetable Oil 1 cup Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Pasta and Bean Soup ***** ******************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Elbow macaroni,shells, etc 2 Tbsp Safflower oil 1 x Med Onion, chopped 1 x Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 cup Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 tsp Black pepper 1/2 tsp Summer savory 1/2 tsp Thyme leaves 1 ds Cayenne Pepper DIRECTIONS ------------------------------------------------------------ * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Patout's Boiled Crawfish ***** ************************************ Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --------FOR THE BOIL-------- 40 lb Live crawfish 1 cup Salt 1/2 cup Ground white pepper 1/2 cup Ground red pepper 1/2 cup Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------SPRINKLE---------- 1/2 cup Ground white pepper 1/2 cup Ground red pepper 1/2 cup Ground black pepper 2 cup Salt DIRECTIONS ------------------------------------------------------------ Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Patout's Boiled Crawfish ***** ************************************ Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ --------FOR THE BOIL-------- 40 lb Live crawfish 1 cup Salt 1/2 cup Ground white pepper 1/2 cup Ground red pepper 1/2 cup Ground black pepper 5 lb Small white onions 12 ea Ears of corn, shucked 5 lb Small new potatoes ----------SPRINKLE---------- 1/2 cup Ground white pepper 1/2 cup Ground red pepper 1/2 cup Ground black pepper 2 cup Salt DIRECTIONS ------------------------------------------------------------ Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Patout's Hot Crab Dip ***** ********************************* Categories: Cajun Appetizers Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Butter (1/4 lb) 2 ea Medium yellow onions, choppe 1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced 1 pt Heavy cream, 1 cup Green onions, chopped 1/2 cup Parsley, chopped 1 tsp Dried basil 1 tsp Dried thyme 2 tsp Salt 2 tsp Ground black pepper 1 tsp Ground white pepper 1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat DIRECTIONS ------------------------------------------------------------ Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Peach Cheese Pie ***** **************************** Categories: Cheese Desserts Fruits Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream Cheese; Softened, 1 Pk 2 ea Eggs; Lg 1/2 cup Sugar 2 tsp Milk 1 tsp Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1 tsp Cornstarch 1/4 cup Sugar 1 tsp Lemon Juice 1/4 tsp Almond Extract ----------GARNISH----------- 1 x Maraschino Cherries DIRECTIONS ------------------------------------------------------------ Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Peach Cobbler With Cheddar Biscuits ***** *********************************************** Categories: Cheese Fruits Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Peaches; Sliced 3/4 cup Sugar 1 tsp Cornstarch 1/4 tsp Salt 1 tsp Lemon Juice 1 tsp Almond Extract 1 1/2 tsp Butter ------CHEDDAR BISCUITS------ 1 cup Biscuit Mix; Bisquick 1/2 cup Cheddar; Md, Grated 1/2 tsp Butter; Melted 1/3 cup Milk DIRECTIONS ------------------------------------------------------------ Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Peanut Chili Dip ***** **************************** Categories: Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Peanut Butter (any variety) 3 Tbsp Water 2 Tbsp Soy sauce 2 Tbsp Lemon juice 2 tsp Honey 2 x Cloves garlic, finely minced 1 Tbsp Chili powder 1 ds Crushed dried Red Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Pecan Pie ***** ********************* Categories: Dessert Calories per serving: 250 Number of Servings: 8 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Marks: INGREDIENTS ------------------------------------------------------------ 1/2 Butter - Stick 3 ea Egg 1 cup Sugar 1 cup Karo - White 3 Tbsp Corn Meal 1 tsp Vanilla 1 Salt - Pinch 1 cup Pecans - Chopped 1 Pie Shell DIRECTIONS ------------------------------------------------------------ Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Peppermint Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 16 oz SOFT Philly Cream Cheese 1/2 cup Sugar 1/2 cup Milk 1/4 cup Crushed Peppermint Candy 1 cup Whipping Cream, Whipped 3 oz Milk Chocolate Candy * DIRECTIONS ------------------------------------------------------------ * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ---------------------------------------------------------------------- ----- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Pfeffernusse (Pepper Balls) ***** *************************************** Categories: German Cookies Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Flour; Unbleached, Unsifted 1 tsp Baking Powder 1 tsp Cinnamon 1 tsp Cloves; Ground 1/2 tsp Mace 1 tsp Allspice; Ground 1 x Black Pepper; As Desired 1 1/4 cup Honey 2 Tbsp Butter; (No Margarine) 2 ea Eggs; Large 1 cup Confectioners' Sugar 1 tsp Vanilla 1 x ; Water DIRECTIONS ------------------------------------------------------------ Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Picnic Potatoe Salad ***** ******************************** Categories: Cajun Salads Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 lb Potatoes 1 cup Celery, finely chopped 8 ea Eggs, hard-boiled 1 cup Fresh parsley,finely chopped 2 cup Dill relish 1 1/2 pt Mayonnaise 1 cup Sweet relish 1/2 cup Yellow mustard 2 cup Salad olives, chopped 1 x Salt, to taste 2 cup Onions, finely chopped 1 x Louisiana hot sauce DIRECTIONS ------------------------------------------------------------ Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** *************************** ***** Pimiento cheese ***** *************************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Egg beaten 1/3 cup Sugar 1/4 cup Vinegar 1 Tbsp Water 2 cup Cheddar cheese (grated) 1/4 cup Pimientos (chopped) DIRECTIONS ------------------------------------------------------------ In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pina Colada ***** *********************** Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Crushed Ice 1 oz Light Rum; 2 T 1 oz Pineapple Juice; 2 T 1/2 oz Cream Of Coconut; 1 T DIRECTIONS ------------------------------------------------------------ Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Pinapple Limeade ***** **************************** Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Sugar 3 cup Pineapple Juice 1/2 cup Lime Juice 1 qt Sparkling Water; Chilled DIRECTIONS ------------------------------------------------------------ Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pita Crisps ***** *********************** Categories: Appetizers Croutons Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 x Pita breads (6" diameter) 2 tsp Margarine 2 tsp Oregano 4 Tbsp Grated Parmesan cheese DIRECTIONS ------------------------------------------------------------ Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Polka Dot Quick Bread ***** ********************************* Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Cranberries; Fresh Or Frozen 1 cup Milk 1 ea Egg; Lg, Slightly Beaten 1/4 cup Butter; Melted 1 tsp Orange Peel; Grated 2 cup Unbleached Flour 1 cup Sugar 1 tsp Baking Powder 1/2 tsp Salt 1 1/2 cup Cheddar; Md, Shredded 1/2 cup Walnuts; Coarsely Chopped DIRECTIONS ------------------------------------------------------------ Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Pop-up Pizza ***** ************************ Categories: Main dish Beef Snacks Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------FILLING----------- 1 1/2 lb Hamburger 1 cup Onion; chopped 1 cup Green pepper; chopped 1 ea Garlic clove 1/2 tsp Oregano 1 ds Salt 1/2 cup Water 1/8 tsp Hot pepper sauce 1 pk Spaghetti sauce mix (1.5oz) -----------BATTER----------- 1 cup Milk 1 cup Flour 1 Tbsp Oil 2 ea Eggs 1/2 tsp Salt ------------MISC------------ 7 oz Jack/Mozz. cheese slices 1/2 cup Parmesan cheese; grated DIRECTIONS ------------------------------------------------------------ Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix;simmer about 10 min stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Poppin' Fresh Barbe Cups ***** ************************************ Categories: Cheese Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 lb Ground Beef; Lean 1 tsp Onion; Minced 2 tsp Brown Sugar 12 ea Biscuits; * 1/2 cup Barbecue Sauce; ** 3/4 cup Cheddar; Sharp, Shredded DIRECTIONS ------------------------------------------------------------ * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Pork Chops in Onion Sauce ***** ************************************* Categories: German Pork Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Pork Chops 1/2 tsp Salt 1/4 tsp Pepper 1 1/2 Tbsp Unbleached Flour 1 1/2 Tbsp Vegetable Oil 4 ea Onions; Small (2 med) * 1/2 cup Beer 1/2 cup Beef Broth; Hot 1 tsp Cornstarch DIRECTIONS ------------------------------------------------------------ * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Pork in Hot Peanut Sauce ***** ************************************ Categories: Hot & spicy Main dish Pork Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Peanut Oil 1/2 lb Pork Butt 2 ea Cloves Garlic; minced 1 Tbsp Minced Fresh Ginger Root 1/2 cup Preserved Radish 4 ea Sq. Canned Firm Bean Curd 2 ea Green onions -----------SAUCE------------ 2 Tbsp Crunchy Peanut Butter 1 Tbsp Dark Soy Sauce 1 Tbsp Cider Vinegar 2 Tbsp Sesame Oil 2 ea Dried Hot Red Chili Peppers; 2 tsp Sugar 1/3 cup Stock 1/2 tsp MSG (optional) DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Potato Pancakes German Style ***** **************************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Potatoes; (2 Large) * 3 cup ;Water 1 tsp Lemon Juice 1 ea Potato; Boiled, Mashed 1 ea Egg; Large, Beaten 2 Tbsp Milk 1/2 tsp Salt 1 x Vegetable Oil; As Needed DIRECTIONS ------------------------------------------------------------ * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Potato Salad With Beer Dressing ***** ******************************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 Tbsp Onion; Chopped 1 ea Celery; Stalk, Chopped 1 tsp Salt 2 Tbsp Butter 2 Tbsp Unbleached Flour 1/2 tsp Mustard; Dry 1 Tbsp Sugar 1 cup Beer; Any Brand 1/2 tsp Tobasco Sauce 2 Tbsp Parsley; Chopped Fresh DIRECTIONS ------------------------------------------------------------ Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Praline Cheesecake ***** ****************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese, Softened 3/4 cup Dark Brown Sugar, Packed 2 Tbsp Unbleached All-purpose Flour 3 ea Large Eggs 2 tsp Vanilla 1/2 cup Pecans, Finely Chopped 1 x Granishes * DIRECTIONS ------------------------------------------------------------ * Garnish include Maple Syrup and Pecan halves. ---------------------------------------------------------------------- ----- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. *** Recipe Via Compu-Chef (tm) *** ******************** ***** Pretzels ***** ******************** Categories: German Snacks Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active, Dry 1 1/2 cup ;Water, Warm,110-120 Degrees 1 tsp Salt 1 Tbsp Sugar 4 cup Flour; Unbleached 1 ea Egg; Large, Beaten 1 x Salt; Coarse DIRECTIONS ------------------------------------------------------------ Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Pumpkin Marble Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Gingersnap Crumbs 1/2 cup Finely Chopped Pecans 1/3 cup Margarine, Melted 16 oz Cream Cheese, Softened 3/4 cup Sugar 1 tsp Vanilla 3 ea Eggs 1 cup Canned Pumpkin 3/4 tsp Cinnamon 1/4 tsp Ground Nutmeg DIRECTIONS ------------------------------------------------------------ Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** ******************************************************* ***** Pureed Vegetable Soup with Broccoli Florets ***** ******************************************************* Categories: Soups Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, minced 2 cup Vegetable stock 1/4 tsp Black Pepper 1/2 tsp Thyme 1 ds Nutmeg 3 cup Broccoli Florets 1 cup Milk 1 x Egg Yolk, lightly beaten 1 Tbsp Soy sauce DIRECTIONS ------------------------------------------------------------ GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Quick Cheddar Bread ***** ******************************* Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 3/4 cup Unbleached Flour 5 tsp Baking Powder 1/2 tsp Salt 1/3 cup Butter 2 1/2 cup Cheddar; Sharp 1 1/2 cup Milk 2 ea Eggs; Lg, Slightly Beaten DIRECTIONS ------------------------------------------------------------ Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Quick Pea Soup ***** ************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Margarine 2 x Stalks Celery,finely chopped 2 x Cloves Garlic, minced 1 x Med Onion, chopped (1/2 cup) 2 cup Vegetable stock 16 oz Bag frzn Peas,thawed (3 cups 1 ds White Pepper 1/2 cup Low-fat Milk 1 ds Nutmeg DIRECTIONS ------------------------------------------------------------ GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Raspberry Cheese Pie ***** ******************************** Categories: Cheese Fruits Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Cream Cheese; Softened, 1 Pk 1/2 cup Dairy Sour Cream 1/3 cup Sugar 2 ea Eggs; Lg 1 ea Unbaked 9-inch Pie Shell 20 oz Frozen Raspberries; Thawed 1 x Water 3 tsp Cornstarch 1/2 cup Whipping Cream; Whipped DIRECTIONS ------------------------------------------------------------ Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Real Sauce A La King ***** ******************************** Categories: Sauces Chicken Poultry Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Butter 1/4 cup Flour 1/2 tsp Salt 1/4 tsp Pepper 1 1/2 cups milk 3/4 cup light cream 1/4 cup Finely Chopped Green Pepper 2 ea Pimientos, Chopped 1/2 cup Sliced Fresh Mushrooms 2 Egg Yolks 2 Tbsp Dry Sherry DIRECTIONS ------------------------------------------------------------ In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Red Beans and Rice ***** ****************************** Categories: Cajun Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 tsp Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper DIRECTIONS ------------------------------------------------------------ Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Red Cabbage Salad ***** ***************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Bacon; Slices 1 tsp Sugar 2 Tbsp Vinegar 1/4 cup Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 Tbsp Vegetable Oil 1/2 tsp Salt 1/4 tsp Pepper 1 Tbsp Caraway Seeds DIRECTIONS ------------------------------------------------------------ Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Red-beet Salad ***** ************************** Categories: German Salads Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Red Beets; Bunches ----------MARINADE---------- 2 Tbsp ;Water 1/4 cup Vinegar 2 Tbsp Caraway Seeds 1 tsp Sugar 2 Tbsp Onion; Minced 1 tsp Horseradish 1/4 tsp Cloves; Ground 1/2 tsp Salt 1/4 tsp Pepper 5 Tbsp Vegetable Oil DIRECTIONS ------------------------------------------------------------ Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Remoulade sauce ***** *************************** Categories: Cajun Sauces Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pt Mayonnaise 1 cup Ketchup 1 ea 10 oz bottle Durkee's sauce 2 Tbsp Wine vinegar 2 Tbsp Lea & Perrins 1/4 cup Olive oil 1 cup Creole or poupon mustard 2 tsp Louisiana hot sauce 1/2 cup Prepared horseradish 1 x Salt if needed DIRECTIONS ------------------------------------------------------------ Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Rhubarb Cream Pie ***** ***************************** Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Sugar 1/4 cup Enriched flour 3/4 tsp Nutmeg 3 ea Egg - slightly beaten 4 cup Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 Tbsp Butter or margarine DIRECTIONS ------------------------------------------------------------ Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Rice With Garlic And Pine Nuts ***** ****************************************** Categories: Garlic Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp Unsalted Butter 1 x Garlic Puree(1 Roasted Head) 4 cup Cooked Regular Rice 3/4 cup Pine Nuts 1 x Salt & Pepper To Taste DIRECTIONS ------------------------------------------------------------ Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Rice, Apple and Raisin Dressing ***** ******************************************* Categories: Cajun Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------SEASONING MIX-------- 2 tsp Salt 1 1/2 tsp White pepper 1 tsp Garlic powder 1 tsp Dry mustard 1 tsp Ground cayenne pepper 1/2 tsp Black pepper ------RICE INGREDIENTS------ 1/4 cup Vegetable oil 1 cup Chopped onions 1 cup Chopped green bell peppers 1/2 cup Pecan halves, dry roasted 1/2 cup Raisins 4 Tbsp Unsalted butter 1 1/2 cup Uncooked rice (converted) 3 cup Pork, beef or chicken stock 2 cup Chopped unpeeled apples DIRECTIONS ------------------------------------------------------------ Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Rich Cheddar Sauce For Apple Pie ***** ******************************************** Categories: Cheese Pies Sauces Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 oz Cheddar; Sharp, Cubed 1/2 cup Milk DIRECTIONS ------------------------------------------------------------ Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Rindergulasch (Beef Goulash) ***** **************************************** Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Vegetable Oil 1 lb Round Steak; Cubed 3 ea Onions; Medium, Chopped 1/2 tsp Salt 1/4 tsp Pepper 1/2 tsp Garlic Salt 1 tsp Paprika 1/4 tsp Sugar 2 cup Water; Hot 1 Tbsp Unbleached Flour 1/4 cup Water; Cold 1/2 cup Cream; Heavy DIRECTIONS ------------------------------------------------------------ Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Rinderrouladen (Beef Rolls) ***** *************************************** Categories: German Beef Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Sandwich Or Roll Steaks; * 2 tsp Mustard; Dijon-style 1/2 tsp Salt 1/4 tsp Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 cup Vegetable Oil 1 1/2 cup Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 Tbsp Cornstarch DIRECTIONS ------------------------------------------------------------ * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Rindfleisch-eintopf (Beef Stew) ***** ******************************************* Categories: German Beef Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Shortening 3 lb Rump Roast; Boneless 2 cup Onions; Sliced 1/4 cup Unbleached Flour 2 Tbsp Salt 2 Tbsp Sugar 1 x Pepper; To Taste 2 tsp Mustard; Dry 1/2 tsp Celery Seed 1/4 cup Water 1 lb Tomatoes; (1 can) DIRECTIONS ------------------------------------------------------------ Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Roasted Garlic ***** ************************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Whole Heads Of Garlic 1 x Toasted Rounds French Bread 1 x Softened Sweet Butter DIRECTIONS ------------------------------------------------------------ Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Roasted Red Pepper and Chive Dressing ***** ************************************************* Categories: Salads Dressings Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Sweet red pepper - medium-sized *OR* 1/2 cup Prepared roasted red peppers 1/3 cup Red wine vinegar 1 ea Garlic clove - medium minced 1 cup olive oil 1/3 cup Finely chopped fresh chives 1 x salt 1 x White pepper - freshly ground DIRECTIONS ------------------------------------------------------------ Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rocky Road Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Chocolate Wafer Crumbs 3 Tbsp Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 16 oz Soft Cream Cheese 3/4 cup Sugar 1/3 cup Cocoa 1/2 tsp Vanilla 2 cup Mini Marshmallows 1 cup Whipping Cream, Whipped 1/2 cup Chopped Nuts DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Roggenbrot (Rye Bread) ***** ********************************** Categories: German Breads Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 pk Yeast; Active Dry 1/2 cup ;Warm Water(110-120 degrees) 1 1/2 cup Milk; Lukewarm 2 Tbsp Sugar 1 tsp Salt 1/2 cup Molasses 2 Tbsp Butter 3 1/4 cup Rye Flour; Unsifted 2 1/2 cup Bread Flour; Unsifted DIRECTIONS ------------------------------------------------------------ Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rotkohl (Red Cabbage) ***** ********************************* Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Vegetable Oil 2 ea Onions; Small, Sliced 2 lb Red Cabbage; Shredded 2 Tbsp Vinegar 1 x Salt; To Taste 1 tsp Sugar 1 ea Apple; Large, Tart, *, OR 1/2 cup Applesauce 1/2 cup Red Wine 1/2 cup Beef Broth; Hot DIRECTIONS ------------------------------------------------------------ * Core and peel apple, then fine chop it. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Rum Raisin Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Old Fashioned Oats, Uncooked 1/4 cup Chopped Nuts 3 Tbsp Brown Sugar, Packed 3 Tbsp Margarine, Melted 16 oz Cream Cheese, Softened 1/3 cup Granulated Sugar 1/4 cup Unbleached All-purpose Flour 2 ea Large Eggs 1/2 cup Sour Cream 3 Tbsp Rum 2 Tbsp Margarine 1/3 cup Brown Sugar, Packed 1/3 cup Raisins 1/4 cup Chopped Nuts 2 Tbsp Old Fashioned Oats, Uncooked DIRECTIONS ------------------------------------------------------------ Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Sadie's Shrimp Salad ***** ******************************** Categories: Cajun Salads Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 cup Onion, finely chopped 1 cup Celery, finely chopped 2 cup Black olives, finely chopped 2 cup Dill pickles, chopped DIRECTIONS ------------------------------------------------------------ See Sadie's Shrimp Salad Dressing for directions *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Sadie's Shrimp Salad Dressing ***** ***************************************** Categories: Cajun Salads Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Mayonnaise 1/2 cup Olive oil 2 Tbsp Louisiana hot sauce 2 Tbsp Lemon juice 1 Tbsp Lea & Perrins Worcestershire 1 Tbsp Mustard 2 Tbsp Ketchup DIRECTIONS ------------------------------------------------------------ Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help *** Recipe Via Compu-Chef (tm) *** ************************** ***** Salmon Rollups ***** ************************** Categories: Appetizers Seafood Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 7 3/4 oz Salmon (drained, flaked) 1 ea Egg (beaten) 1 tsp Parsley (dried) 1 tsp Instant minced onions 1/2 tsp Dill weed 1 cup Cresent rolls 1 x Cayenne pepper DIRECTIONS ------------------------------------------------------------ Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Salmon steaks with cucumber dill sauce ***** ************************************************** Categories: Seafood Main dish Microwave Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Salmon steaks 1/4 cup Dry white wine 1 ea Bay leaf 2 Tbsp Fresh dill 1 ea Stalk celery, cut up ----CUCUMBER DILL SAUCE----- 1/4 cup Plain lo-fat yogurt 1/4 cup Lite mayonaise 1 ea Small seeded grated cucumber 1 ea Small onion, peeled & grated 1/8 tsp Dry mustard 1/4 cup Freshly chopped dill 1 ea Salt & pepper DIRECTIONS ------------------------------------------------------------ Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Salsa Dip ***** ********************* Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cup Black olives (chopped) 1 cup Green chilies (chopped) 1 Tbsp Olive oil 1 Tbsp Vinegar 1 Tbsp Garlic salt DIRECTIONS ------------------------------------------------------------ Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Sandtortchen (Sand Tarts) ***** ************************************* Categories: German Cookies Desserts Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup Sugar 2 cup Butter Or Margarine 2 ea Eggs; Large 4 cup Flour; Unbleached, Unsifted 1 ea Egg White; Large, Beaten 1 x Sugar 1 x Cinnamon 1 x Pecan; Halves DIRECTIONS ------------------------------------------------------------ Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. *** Recipe Via Compu-Chef (tm) *** ******************* ***** Sangria ***** ******************* Categories: Beverages Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 25 oz Red Wine; Dry, 1 bottle 1/3 cup Frozen Lemonade; * 1/2 cup Brandy 1/2 cup Orange-Flavored Liqueur 1/3 cup Orange Juice 1/4 cup Lemon Juice 2 cup Ginger Ale; Chilled DIRECTIONS ------------------------------------------------------------ * Use 1/2 of a 6-oz can of concentrate. ---------------------------------------------------------------------- ---- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Sangria Blanco ***** ************************** Categories: Beverages Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Sugar 1/2 cup Water 2 ea Stick Cinnamon;Broken In 1/2 1 cup Sparkling Water 1 cup Apple Juice 1/2 cup Orange Juice 25 oz White Wine; Dry, 1 Bottle, * 1 ea Orange; Med, Unpared, ** 1 ea Apple; Unpared, ** 1 ea Banana; Medium 1 x Ice Cubes DIRECTIONS ------------------------------------------------------------ * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ---------------------------------------------------------------------- ---- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Sauerbraten ***** *********************** Categories: German Beef Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Beef Roast; Boneless 1 cup Water 1 cup Wine Vinegar 2 ea Onions; Medium, Sliced 1 tsp Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 Tbsp Vegetable Oil 1 ea Tomato; Medium * 2 Tbsp Unbleached Flour 2 tsp Sugar 1/4 cup Water DIRECTIONS ------------------------------------------------------------ * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Sauerbraten Meatballs ***** ********************************* Categories: German Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Ground Beef; Lean 1/4 cup Milk 1/4 cup Bread Crumbs; dry 1/8 tsp Cloves; Ground 1/8 tsp Allspice; Ground 1/2 tsp Salt 1 x Pepper; To Taste 2 Tbsp Vegetable Oil 1/2 cup Vinegar 3/4 tsp Ginger; Ground 1 ea Bay Leaf 4 Tbsp Sugar; Brown 2 Tbsp Unbleached Flour DIRECTIONS ------------------------------------------------------------ Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Sauerkraut Salad With Yogurt Dressing ***** ************************************************* Categories: German Salads Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked ----------DRESSING---------- 1/2 cup Yogurt 1/4 tsp Salt 1/4 tsp Pepper; White 1 tsp Honey DIRECTIONS ------------------------------------------------------------ Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Saurebraten & Ginger ***** ******************************** Categories: German Meats Main dish Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 cup White Vinegar; Mild 1 cup Water 1/2 cup Cider Vinegar 1/4 cup Vegetable Oil 1/2 tsp Salt 2 cup Water; boiling 10 ea Gingersnaps 1/2 cup Sour Cream 1 Tbsp Unbleached Flour DIRECTIONS ------------------------------------------------------------ Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Savory Cheddar Sandwiches ***** ************************************* Categories: Cheese Main dish Meats Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 2 tsp Butter 1 tsp Onion; Chopped 1 tsp Flour; Unbleached 1/2 cup Cream; Regular 1/4 tsp Salt 2 dr Tobasco Sauce 2 tsp Lemon Juice 1 tsp Pimento; Chopped 1 tsp Stuffed Olives; Chopped 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened DIRECTIONS ------------------------------------------------------------ Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Scampi-Style Chicken Thighs ***** *************************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 x Skinned Chicken Thighs * 1/3 cup Fresh squeezed lemon juice 2 Tbsp Minced fresh Parsley 2 Tbsp Dry White Wine (or Chablis) 1 Tbsp Margarine, melted 1 Tbsp Olive oil 1 x Clove Garlic, minced 1/8 tsp Onion powder 1/8 tsp Paprika DIRECTIONS ------------------------------------------------------------ * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Shrimp Creole ***** ************************* Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Fresh shrimp, heads off 1 qt Water 1/2 cup Vegetable oil 3 ea Med. yellow onions, chopped 2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine 10 ea Lge. tomatoes, peeled&seeded 2 tsp Salt 1 tsp Ground red pepper 1/2 tsp Ground black pepper 1/2 tsp Ground white pepper 1 Tbsp Fresh thyme or 2 t dried 1 Tbsp Fresh basil or 2 t dried 1 1/2 tsp Sugar 5 ea Bay leaves 1 cup Green onions, chopped 1 cup Parsley, chopped DIRECTIONS ------------------------------------------------------------ Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" *** Recipe Via Compu-Chef (tm) *** ********************** ***** Shrimp Dip ***** ********************** Categories: Dips Appetizers Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Milk 1 cup Mayonnaise 3 ea Tabasco sauce (drops) 1 Tbsp Worcestershire sauce 1/4 tsp Garlic salt 1 ea Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained) DIRECTIONS ------------------------------------------------------------ Place all ingredients in blender and blend until smooth. Served chilled. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Shrimp Newburg ***** ************************** Categories: Cajun Main dish Fish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Butter 2 Tbsp Flour 1 cup Milk 2 lb Raw shrimp 2 ea Pimentos and 1 can liquid 1 ea Egg 1/2 cup Cream 1 ea Small onion 1/4 tsp Salt 1/4 tsp Pepper 2 Tbsp Lea & Perrins sauce 2 ea Beef bouillon cubes 1/2 tsp Dry mustard 1 x Onion tops 1 x Tabasco sauce 1/4 cup Hot water DIRECTIONS ------------------------------------------------------------ Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Shrimp Soup ***** *********************** Categories: Cajun Soups Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 cup Chicken stock 2 tsp Louisiana hot sauce 1 cup Green onions, chopped 1/2 cup Celery, chopped 1 x Salt, to taste 1 Tbsp Garlic, diced 1 Tbsp Lea & Perrins 1 cup Parsley, chopped 2 cup White wine, dry 2 lb Shrimp, chopped DIRECTIONS ------------------------------------------------------------ Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ************************* ***** Shrimp Spread ***** ************************* Categories: Appetizers Spreads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 oz Cream Cheese, softened 2 tsp Mayonnaise 4 1/4 oz Can Shrimp Pieces, drained 2 Tbsp Mayonnaise 1 Tbsp Lemon Juice 1/4 tsp Dill Weed 1 x Sprig Parsley, stem removed DIRECTIONS ------------------------------------------------------------ Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4 Cup *** Recipe Via Compu-Chef (tm) *** *************************** ***** Skillet Cabbage ***** *************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Vegetable Oil 3 cup Cabbage; Finely Shredded 1 cup Celery; Chopped 1 ea Green Pepper; Small, Chopped 1 ea Onion; Small, Chopped 1/2 tsp Salt 1/4 tsp Pepper DIRECTIONS ------------------------------------------------------------ Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Smokey Brie Spread ***** ****************************** Categories: Appetizers Spreads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 x Slices Bacon, fried crisp 8 oz Cream Cheese, softened 4 1/2 oz Brie Cheese, room temp. 2 Tbsp Milk 1 Tbsp Lemon Juice DIRECTIONS ------------------------------------------------------------ Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Smothered Round Steak ***** ********************************* Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Round steak 2 tsp Salt 1/2 tsp Ground black pepper 1 tsp Ground red pepper 1 tsp Ground white pepper 1 x All-purpose flour (dredging) 1/2 cup Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 cup Beef stock or water DIRECTIONS ------------------------------------------------------------ Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Smothered Round Steak ***** ********************************* Categories: Cajun Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Round steak 2 tsp Salt 1/2 tsp Ground black pepper 1 tsp Ground red pepper 1 tsp Ground white pepper 1 x All-purpose flour (dredging) 1/2 cup Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 cup Beef stock or water DIRECTIONS ------------------------------------------------------------ Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X *** Recipe Via Compu-Chef (tm) *** ************************** ***** Snickerdoodles ***** ************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 54 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter or margarine 3/4 cup Brown sugar; packed 3/4 cup Sugar; +plus+ 1 tsp Sugar 2 ea Eggs 1 3/4 cup Flour, all-purpose 2 cup Uncooked oats 2 tsp Cinnamon 1 tsp Baking soda 1/2 tsp Salt; (optional) DIRECTIONS ------------------------------------------------------------ Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Southwest Guacamole ***** ******************************* Categories: Dips Appetizers Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Avocados; Ripe, Peel & Pit 4 ea Cloves Garlic;Finely Chopped 1 cup Tomato; Chopped, 1 Medium 1/4 cup Lime Juice 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Southwest Ham And Cheese ***** ************************************ Categories: Appetizers Ham Tex-mex Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Cooked Smoked Ham Slices 6 ea Flour Tortillas; 7" Dia. 3 ea Cheddar Cheese; Mild 6 Tbsp Vegetable Oil DIRECTIONS ------------------------------------------------------------ Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Southwest Riblets ***** ***************************** Categories: Appetizers Pork Mexican Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Onion; Chopped, 1 medium 2 Tbsp Vegetable Oil 1 Tbsp Red Chiles; Ground 6 ea Juniper Berries; Dried,Crush 3 ea Cloves Garlic;Finely Chopped 1/2 tsp Salt 1/2 oz Baking Chocolate; Grated 1 cup Water 2 Tbsp Cider Vinegar 6 oz Tomato Paste; 1 cn. 2 Tbsp Sugar 3 lb Pork Back Ribs; Fresh, * DIRECTIONS ------------------------------------------------------------ * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. ---------------------------------------------------------------------- ---- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Southwest Smoothie ***** ****************************** Categories: Beverages Calories per serving: Number of Servings: 3 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup Banana; Sliced 1/2 cup Mango, Papaya, Or Guava; * 2 cup Milk 1 Tbsp Honey DIRECTIONS ------------------------------------------------------------ * Fruit should be of one kind listed and be chopped. ---------------------------------------------------------------------- ---- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Spaetzle Cheese Noodles ***** *********************************** Categories: German Breads Cheese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 tsp Dry Mustard 2 cup Spaetzle Noodles 2 Tbsp Chives; Chopped DIRECTIONS ------------------------------------------------------------ Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Spanish Saffron Chicken ***** *********************************** Categories: Low-cal Chicken Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 x Chicken Breast halves * 1/4 tsp Ground Pepper 1 x Med Onion, sliced 1 x Clove garlic, minced 1/2 lb Fresh Mushrooms, sliced 1 cup Water 2 tsp Paprika 1 tsp Dry Chicken Bouillon powder 1/2 tsp Saffron threads (or Tumeric) 1 cup Frzn English Peas 2 Tbsp Sliced Ripe Olives (pitted) 1/4 cup Skim Milk 1 Tbsp Cornstarch 2 Tbsp Water 3 cup Hot cooked long-grain Rice DIRECTIONS ------------------------------------------------------------ * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Spareribs And Sauerkraut ***** ************************************ Categories: German Pork Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 tsp Paprika 6 ea Beef Bouillon Cubes 1/2 tsp Caraway Seeds 1/2 tsp Pepper 10 ea Bacon; Slices,Rolled InFlour DIRECTIONS ------------------------------------------------------------ Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Spargelgemuse (Fresh Asparagus) ***** ******************************************* Categories: German Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Asparagus; Fresh, Any Color 1 x ;Water, Boiling Salted 1/4 cup Butter 3 Tbsp Parmesan Cheese; Grated 1 ea Egg; Large, Hard-cooked DIRECTIONS ------------------------------------------------------------ Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Spatzle (Spaetzle Noodles) ***** ************************************** Categories: German Breads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Flour; Unbleached 1 tsp Salt 1/4 tsp Nutmeg 4 ea Eggs; Large, Beaten 1/2 cup ;Water, Or More 1/4 cup Butter DIRECTIONS ------------------------------------------------------------ Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Spicy Marinated Shrimp and Garlic ***** ********************************************* Categories: Garlic Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Olive Oil 1 x Juice Of 1 Lemon 1/2 tsp Paprika 1 ea Bay Leaf 1 tsp Crushed Rosemary Leaves 1/4 tsp Cayenne Pepper 1 x Dashes Tabasco Sauce 1 x Salt (To Taste) 1 x Fresh Ground Pepper(2 Taste) 1 x Dashes Worcestershire Sauce 30 ea Cloves Garlic * 1 1/2 lb Shrimp (About 20 /lb) 1 x Fresh parsley, Chopped DIRECTIONS ------------------------------------------------------------ * Cloves of garlic should be parboiled and peeled. ---------------------------------------------------------------------- ---- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Spinach-Cheese Puffs ***** ******************************** Categories: Appetizers Calories per serving: 50 Number of Servings: 0 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 22 Marks: INGREDIENTS ------------------------------------------------------------ 1 10-oz Package Frozen Chopped Spinach (Thawed) 1 Cup Milk 1/2 Cup Margarine Or Butter (1 stick) 1 tsp Salt 1 Cup All-Purpose flour 4 Large Eggs 1/4 Lb Gruyere Or Swiss Cheese (Shredded) 1/2 Cup Grated Parmesan Cheese Parsley, beet or salad greens for garnish DIRECTIONS ------------------------------------------------------------ Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Springerle (Molded Christmas Cookies) ***** ************************************************* Categories: German Cookies Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Eggs; Large 2 cup Sugar 1 tsp Anise Extract 4 1/2 cup Cake Flour; Sifted DIRECTIONS ------------------------------------------------------------ * NOTE: ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Spritzgeback (Spritz Cookies) ***** ***************************************** Categories: German Cookies Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Butter; (No Margarine) 2/3 cup Confectioners' Sugar 1 ea Egg; Large 1 ea Egg Yolk; Large 1 tsp Almond Or Lemon Extract 2 1/4 cup Flour; Unbleached, Unsifted 1/4 tsp Salt 1/2 tsp Baking Powder DIRECTIONS ------------------------------------------------------------ Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Steak Tartare ***** ************************* Categories: Appetizers Beef Spreads Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 lb Fresh, raw sirloin OR 1/4 lb Tenderloin Beef, cubed 1/2 tsp Capers 1/4 tsp Worcestershire sauce 1/4 tsp Dijon mustard 1 x 1-inch piece onion DIRECTIONS ------------------------------------------------------------ Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup *** Recipe Via Compu-Chef (tm) *** **************************** ***** Steaks Esterhazy ***** **************************** Categories: Beef German Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 lb Mushrooms; Diced 1 ea Carrot; Small, Diced 1 ea Shallot Or Green Onion; * 2 Tbsp Butter 1 tsp Paprika 1/2 tsp Salt 1 cup Sour Cream 1 tsp Worcestershire Sauce 4 ea Servings Of Steak; ** DIRECTIONS ------------------------------------------------------------ * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Stefado of Beef And Garlic ***** ************************************** Categories: Beef Main dish Garlic Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Stew Meat Trimmed 1" cubes 6 oz (1 cn) Tomato Paste 1/2 cup Fresh Parsley, Chopped 1 x Salt & Pepper To Taste 1 ea Bay Leaf 1 tsp Dried Oregano, Crumbled 1 tsp Cinnamon 1 tsp Ground Cumin 1/2 tsp Sugar 1/2 cup Dry White Wine 1/4 cup Dry Red Wine Vinegar 1 lb Pearl Onions * 30 ea Cloves Garlic * 1/2 lb Feta Cheese, Crumbled 1 cup Walnuts, Coarsely Chopped 1/2 cup Fresh Parsley, Chopped. DIRECTIONS ------------------------------------------------------------ * Pearl onions and garlic cloves should be parboiled and peeled. ---------------------------------------------------------------------- ---- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Stir-Fried Liver ***** **************************** Categories: Meats Chinese Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Calves Liver 1 x Small Onion 4 x Mushrooms 4 x Scallions 1 x Clove Garlic 1 tsp Corn Starch 2 Tbsp Peanut Oil 1 tsp Soy Sauce DIRECTIONS ------------------------------------------------------------ Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Strawberry Barvarian ***** ******************************** Categories: German Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt Strawberries; Fresh 3/4 cup Sugar 1 Tbsp Gelatin; Unflavored,(1 env.) 1/2 cup ;Water, Cold 2 tsp Lemon Juice 1 cup Cream; Heavy, Whipped DIRECTIONS ------------------------------------------------------------ Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Strawberry Cheesecake ***** ********************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------CRUST------------ 1 1/2 cup Graham crakers 2 Tbsp Sugar 3 Tbsp Butter or margarine; melted ----------FILLING----------- 19 oz Cream cheese; softened 1 cup Sugar 2 tsp Lemon peel; grated 1/4 tsp Vanilla 3 ea Eggs -----------GLAZE------------ 1 cup Mashed strawberries 1 cup Sugar 3 Tbsp Cornstarch 1/3 cup Water DIRECTIONS ------------------------------------------------------------ Pre-heat oven to 350f. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Strawberry Cream Pie ***** ******************************** Categories: Desserts Pies Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea 9-inch baked pie crust 1/2 cup Slivered - blanched almonds 1 ea Recipe Cream Filling 2 1/2 cup Fresh strawberries 1/2 cup Water 1/4 cup Sugar 2 tsp Cornstarch 1 x Few drops red food coloring -------CREAM FILLING-------- 1/2 cup Sugar 3 Tbsp Cornstarch 3 Tbsp Enriched flour 1/2 tsp Salt 2 cup Milk 1 ea Egg - slightly beaten 1/2 cup Heavy cream - whipped 1 tsp Vanilla DIRECTIONS ------------------------------------------------------------ Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Strawberry Soup ***** *************************** Categories: Soups Desserts Fruits Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Plain Yogurt 1 cup Sliced fresh Strawberries 2 Tbsp Orange juice 1 Tbsp Honey DIRECTIONS ------------------------------------------------------------ GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Streuselkuchen (Crumb Cake) ***** *************************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ----------TOPPING----------- 1/4 cup Sugar 1/4 cup Brown Sugar 2 tsp Cinnamon 1 cup Flour; Unbleached, Unsifted 1/2 cup Butter Or Margarine ------------CAKE------------ 2 1/4 cup Flour; Unbleached, Unsifted 1/4 cup Sugar 1/4 tsp Salt 1 pk Yeast; Dry 3/4 cup Milk 1/2 cup Butter Or Margarine 1 ea Egg; Large DIRECTIONS ------------------------------------------------------------ TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Stroganoff Sandwich ***** ******************************* Categories: Cheese Main dish Beef Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea French Bread; Loaf, Unsliced 1 1/2 lb Ground Beef; Lean 2 tsp Onion; Grated 1 1/2 cup Cheddar, Md. Sharp, Grated 1 cup Sour Cream 1 tsp Worcestershire Sauce 1 x Salt & Pepper; To Taste 2 ea Tomatoes; Md. Chopped 1 ea Green Pepper; Bell, * DIRECTIONS ------------------------------------------------------------ * Seed and chop 1 medium Green Bell Pepper. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Stuffed Cabbage Rolls ***** ********************************* Categories: German Vegetables Main dish Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Brown Rice 3 cup Water 2 tsp Salt 1 tsp Dillseed 1/2 tsp Marjoram 3/4 tsp Pepper 2 1/2 cup Onion; Chopped 5 Tbsp Vegetable Oil 1/2 tsp Paprika 2 ea Garlic; Cloves, Minced 2 ea Eggs; Large, Slightly Beaten 1/4 cup Bread Crumbs 1/2 cup Parsley; Fresh, Minced 2 1/2 lb Cabbage 1 x Cheesecloth; About 6 ft. 2 1/2 cup Tomatoes; Canned, Chopped 1/2 cup Vermouth; Dry 1/2 cup Beef Broth 2 Tbsp Tomato Paste 1/2 tsp Sugar DIRECTIONS ------------------------------------------------------------ In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Stuffed Mushrooms ***** ***************************** Categories: Appetizers Vegetables Mexican Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 24 ea Mushrooms; Medium 2 Tbsp Margarine Or Butter 1/4 cup Onion; Chopped, 1 Medium 2 Tbsp White Wine; Dry 1/4 cup Bread Crumbs; Dry 1/4 cup Cooked Smoked Ham; Fine Chop 2 Tbsp Parsley; Snipped 1 Tbsp Lime Juice 1 ea Clove Garlic; Finely Chopped 1 tsp Oregano Leaves; Dried 1 x Dash Of Pepper 1/2 cup Cheese; Finely Shredded, * DIRECTIONS ------------------------------------------------------------ * Use Montery Jack Cheese in this recipe. ---------------------------------------------------------------------- ---- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Stuffed Pork Chops ***** ****************************** Categories: Cajun Main dish Pork Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Med. apples coarsely chopped 7 Tbsp Unsalted butter 3 Tbsp Light brown sugar 1 tsp Vanilla extract 1/2 tsp Ground nutmeg -------SEASONING MIX-------- 1 Tbsp Salt 1 tsp Onion powder 1 tsp Ground cayenne pepper 3/4 tsp Garlic powder 1/2 tsp White pepper 1/2 tsp Dry mustard 1/2 tsp Rubbed sage 1/2 tsp Ground cumin 1/2 tsp Black pepper 1/2 tsp Dried thyme leaves ---PORK CHOP INGREDIENTS---- 6 ea 1-3/4" thick pork chops 3/4 lb Ground pork 1 cup Chopped onions 1 cup Chopped green bell peppers 2 tsp Minced garlic 1 cup (4 oz) diced green chilies 1 cup Pork or chicken stock 1/2 cup Very fine bread crumbs 1/2 cup Finely chopped green onions DIRECTIONS ------------------------------------------------------------ In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Stuffed Veal Breast ***** ******************************* Categories: German Meats Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Ground Beef; Lean 1/4 lb Ground Pork 1 ea Egg; Large 1 cup Bread Crumbs; Soft 1 Tbsp Lemon Juice 1/8 tsp Nutmeg 1/2 tsp Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 Tbsp Shortening 2 tsp Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 tsp Rosemary 1/2 tsp Basil 2 cup Water DIRECTIONS ------------------------------------------------------------ Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Sun-sational Cheesecake ***** *********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 24 oz Cream Cheese,Softened 1 cup Sugar 3 Tbsp Unbleached All-purpose Flour 2 Tbsp Lemon Juice 1 Tbsp Grated Lemon Peel 1/2 tsp Vanilla 4 ea Large Eggs (1 Separated) 3/4 cup Sugar 2 Tbsp Cornstarch 1/2 cup Water 1/4 cup Lemon Juice DIRECTIONS ------------------------------------------------------------ Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Sunrise Popovers ***** **************************** Categories: Breads Cheese Quickbreads Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 tsp Vegetable Shortening 1 1/3 cup Unbleached Flour 1/2 tsp Salt 2/3 cup Milk 2/3 cup Water 4 ea Eggs; Lg 1/2 cup Cheddar; Sharp, Shredded DIRECTIONS ------------------------------------------------------------ Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Swabian Pancakes ***** **************************** Categories: German Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup Flour; Unbleached 3 ea Eggs; Large 1/2 tsp Salt 2 cup Milk 1 tsp Vegetable Oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 tsp Oil Or Butter;To Grease Dish 2 Tbsp Sugar 3 Tbsp Almonds; Sliced and Blanched 1 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Sweet-and-Sour Potatos ***** ********************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 ea New Potatoes; Boiled In Skin 1 ea Onion; Medium, Diced 1/4 tsp Salt 1/4 tsp Pepper 3/4 cup Sugar 4 ea Bacon; Slices, Cut Up 3/4 cup Vinegar DIRECTIONS ------------------------------------------------------------ Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Sweet-and-Sour Red Cabbage ***** ************************************** Categories: German Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter 4 ea Apples; Med., Peel, Slice 1/2 ea Onion; Red, Chopped 1 ea Red Cabbage; Head,Fine Shred 1 cup Red Wine 4 ea Cloves; Whole 1/3 cup Brown Sugar 2 ea Bay Leaves 1/4 cup Vinegar 1/4 cup Butter 1 x Lemon Juice;Of 1/2 Med.Lemon DIRECTIONS ------------------------------------------------------------ Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Tempting Trifle Cheesecake ***** ************************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 cup Sugar 4 ea Large Eggs 1/2 cup Whipping cream 1/2 cup Sour Cream 2 Tbsp Sweet Sherry 1 tsp Vanilla 10 oz Red Raspberry Preserves 1/2 cup Whipping Cream, Whipped 1 x Toasted Slivered Almonds DIRECTIONS ------------------------------------------------------------ * Soft coconut macroon cookies crumbs. ---------------------------------------------------------------------- ----- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Tex-Mex Dip ***** *********************** Categories: Appetizers Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Lemon juice 1/2 tsp Salt 3 ea Avocadoes, medium size 1/4 tsp Pepper 1 cup Sour cream 1/2 cup Mayonnaise 1 ea Taco Seasoning Mix packet 21 oz Bean dip; plain or jalepeno 1 cup Green onions; chopped 3 ea Tomatoes; seeded and chopped 7 oz Olives; chopped 8 oz Sharp cheddar cheese; grated 1 x Tortilla chips DIRECTIONS ------------------------------------------------------------ Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Tomatensalat (Tomato Salad) ***** *************************************** Categories: German Vegetables Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 5 ea Tomatoes; Med., Chopped 1 Tbsp Sugar 1 tsp Salt 1 tsp Basil; Dried 1/4 tsp Thyme; Dried 1/4 tsp Pepper; Freshly Ground 1/2 cup Vegetable Oil 6 Tbsp Vinegar 1 Tbsp Worcestershire Sauce 1 ea Onion; Large, Diced DIRECTIONS ------------------------------------------------------------ Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Tomato Juice Cocktail ***** ********************************* Categories: Beverages Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 46 oz Can Tomato Juice 6 ea Limes, Juiced 2 tsp Salt 8 ds Tabasco Sauce 2 tsp Ground Cumin 1 ea Lime slices for garnish DIRECTIONS ------------------------------------------------------------ Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Tortellini with Peas and Prosciutto ***** *********************************************** Categories: Pasta Italian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 15 oz Tortellini - cheese 1 1/2 cup whipping cream Nutmeg - freshly grated pinch 6 Tbsp Parmesan - freshly grated 3/4 cup Peas - frozen tiny thawed drained 1 1/2 oz Prosciutto - fat trimmed cut julienne Salt and freshly ground pepper DIRECTIONS ------------------------------------------------------------ Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. *** Recipe Via Compu-Chef (tm) *** *************************************************** ***** Traditional Decorated Christmas Cookies ***** *************************************************** Categories: Cookies Desserts Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup Butter, unsalted; softened 1/2 cup Sugar 1 ea Egg 1 Tbsp Lemon peel; finely grated 1 tsp Vanilla 1/4 tsp Salt 2 1/4 cup Flour; unsifted 1 Tbsp Water; (use 2 if req'd) -----------ICING------------ 3 ea Egg whites 1 lb Powdered sugar 2 tsp Water; (use 3 if req'd) 1 x Food colors, sprinkles, etc DIRECTIONS ------------------------------------------------------------ Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Tropfkrapfen (Drop Donuts) ***** ************************************** Categories: German Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Butter; Softened 1 cup Sugar 2 ea Egg Yolks; Large, Beaten 1 ea Egg; Large, Whole, Beaten 4 cup Flour; Unbleached 2 tsp Baking Powder 1/4 tsp Nutmeg 1/2 tsp Baking Soda 3/4 cup Butter OR Sour Milk 1 x Confectioners' Sugar DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Tropical Chicken Kabobs ***** *********************************** Categories: Low-cal Barbecue Poultry Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup Lime Juice 1 Tbsp Vegetable oil 1 Tbsp Honey 6 x Chicken Breast Halves * 12 x Pearl Onions, peeled 1 x Lg Green Pepper ** 1 x Papaya, peeled ** 1 1/2 cup Fresh Pineapple Chunks DIRECTIONS ------------------------------------------------------------ * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** True Garlic Bread ***** ***************************** Categories: Breads Garlic Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter, Softened 2 Tbsp (2 pk) Dry yeast 1/2 cup Warm Water (115-120 degrees) 2 1/2 cup Warm Water 2 Tbsp Kosher Salt 3 1/4 cup Whole Wheat Flour 3 1/4 cup Unbleached All Purpose Flour 1 x Cornmeal DIRECTIONS ------------------------------------------------------------ Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Tuna and Avocado Salad ***** ********************************** Categories: Cajun Salads Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Large hard-boiled eggs 2 tsp Louisiana hot sauce 1 cup Avocado, mashed 1/2 cup Onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 Tbsp Mayonnaise (maybe 3 Tbs) 2 Tbsp Dill relish 1 x Fresh lemon juice 1 x Salt to taste DIRECTIONS ------------------------------------------------------------ Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Twice Cooked Pork and Spicy Vegetables ***** ************************************************** Categories: Hot & spicy Main dish Beef Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Pork Butt; in one piece 5 ea Mushrooms; large Jyo black 2 ea Small Dried Red Chili Pepper 2 ea Large cloves garlic, minced 2 tsp Ginger root, minced 1 ea Small Bell Pepper 1/4 cup Bamboo Shoots 1 ea Large Carrot 1 ea Cube Bean Curd 1/3 cup Mushroom Liquid 1 Tbsp Thin Soy Sauce 1 pn Sugar 1 tsp Salt 2 Tbsp Peanut Oil 1 ea Cornstarch Paste; as require DIRECTIONS ------------------------------------------------------------ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Two Bean Soup ***** ************************* Categories: German Soups Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/4 cup White Beans; Dry 4 oz Ham; Cubed 1 cup Cut Green Beans; * 1/4 cup Celery; Diced 1 ea Green Onion; Diced 1 ea Onion; Yellow, diced 1 ea Potato; Peeled & Diced 1 Tbsp Butter 2 Tbsp Unbleached Flour 3/4 cup Beef Broth 1/2 tsp Salt 1/4 tsp Pepper ----------GARNISH----------- 1 ea Parsley; Sprig DIRECTIONS ------------------------------------------------------------ * Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. *** Recipe Via Compu-Chef (tm) *** ******************** ***** Tzatziki ***** ******************** Categories: Garlic Vegetables Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Plain Yogurt 2 ea Large Cucumbers 1 x Salt To Taste 2 ea Large Cloves Garlic, Minced 1 1/2 Tbsp White Wine Vinegar 1 Tbsp Olive Oil 1 x Fresh Ground Pepper(2 Taste) DIRECTIONS ------------------------------------------------------------ Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Tzatziki Sauce ***** ************************** Categories: Garlic Appetizers Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Same As In 6 DIRECTIONS ------------------------------------------------------------ Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Veal Breast With Herb Stuffing ***** ****************************************** Categories: German Meats Veal Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -------HERB STUFFING-------- 3 ea Bacon; Strips 1 ea Onion; Medium 4 oz Mushroom Pieces; (1 can) 1/4 cup Fresh Parsley; Chopped 1 Tbsp Dill; Fresh, Chopped 1 tsp Tarragon Leaves; Dried 1 tsp Basil Leaves; Dried 1/2 lb Ground Beef; Lean 1/2 cup Bread Crumbs; Dry 3 ea Eggs; Large 1/3 cup Sour Cream 1/2 tsp Salt 1/4 tsp Pepper ------------VEAL------------ 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal 1/2 tsp Salt 1/4 tsp Pepper 1 Tbsp Vegetable Oil 2 cup Beef Broth; Hot 2 Tbsp Cornstarch 1/2 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Veal Cutlets With Capers ***** ************************************ Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 24 oz Veal Cutlets (4 @ 6oz each) 2 Tbsp Lemon Juice 1/2 tsp Salt 1/8 tsp Pepper 1/2 tsp Paprika 1 Tbsp Vegetable Oil 2 oz Capers; Drained(1/2 Sm. Jar) 1/4 cup White Wine; Dry 1 ea Bay Leaf 3 Tbsp Evaporated Milk ----------GARNISH----------- 1 x Pickled Beets; Sliced 4 ea Lettuce Leaves DIRECTIONS ------------------------------------------------------------ Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Veal Cutlets With Cherry Sauce ***** ****************************************** Categories: German Meats Veal Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 ea Veal Cutlets; Lean * 1 Tbsp Vegetable Oil 1/2 tsp Salt 1/8 tsp Pepper; White 1/4 cup Red Wine 2 Tbsp Evaporated Milk 16 oz Cherries;Tart, Canned, Drain ----------GARNISH----------- 1 x Parsley DIRECTIONS ------------------------------------------------------------ * Veal cutlets should weigh about 6 oz each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Veal Rounds With Vegatables ***** *************************************** Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 tsp Salt; Or To Taste 1/4 tsp Pepper; Or To Taste 1/4 tsp Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 Tbsp Butter 4 ea Stewed Tomatoes; Whole 12 ea White Asparagus Spears; * 1/4 lb Mushrooms; Fresh, Sliced DIRECTIONS ------------------------------------------------------------ * Asparagus Spears should be canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Veal Steaks ***** *********************** Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Veal Cutlets; Sliced Thin 1/2 tsp Salt 1/4 tsp Pepper 3/4 tsp Curry Powder 3 Tbsp Vegetable Oil 2 ea Onions; Diced 2 Tbsp Evaporated Milk 2 Tbsp Tomato Paste 1 ea Lemon; Juiced 10 ea Parsley Sprigs; Chopped 2 Tbsp Cognac Or Brandy DIRECTIONS ------------------------------------------------------------ Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Veal Steaks With Yogurt ***** *********************************** Categories: German Veal Meats Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Veal; Sliced Thin 1/2 tsp Salt 1/4 tsp Pepper 3 Tbsp Vegetable Oil 4 ea Apples; Med. Peel And Slice 1/2 cup Evaporated Milk 8 oz Yogurt; Small Container DIRECTIONS ------------------------------------------------------------ Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Vegetable fish filets ***** ********************************* Categories: Seafood Vegetables Main dish Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Sole or cod filets 1 Tbsp Oil 1 cup Sliced onion 3 cup Sliced zucchini 1 cup Green pepper slices 3/4 cup Chopped tomatoes 3 Tbsp Dry sherry (optional) 1 Tbsp Lemon juice 1/2 tsp Salt 1/2 tsp Basil 1/4 tsp Pepper 2 x Drops hot pepper sauce 1/4 cup Parmesian cheese DIRECTIONS ------------------------------------------------------------ Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Vegetable Stock ***** *************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Safflower Oil 1 x Lg Onion, sliced 1 x Carrot, sliced (with greens) 1 x Stalk Celery,sliced (w/grns) 1 x Tomato, cubed 1 x Potato, cubed 1 x Turnip, sliced (peel if waxy 2 x Cloves Garlic, halved 2 qt Plus 1 cup Water 1 x Bay leaf 1 x Lg sprig Parsley 1/2 tsp Black pepper DIRECTIONS ------------------------------------------------------------ In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Venezuelan Peppers With Shrimp ***** ****************************************** Categories: Fish Garlic Main dish Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 lb Shrimp (16-20/lb) 3 cup Spanish Olive Oil 4 ea Large Red Bell Peppers * 8 ea Cloves Garlic ** 1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1" Slices 1 x Feta Cheese (optional) DIRECTIONS ------------------------------------------------------------ * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ---------------------------------------------------------------------- ---- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Very Blueberry Cheesecake ***** ************************************* Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Vanilla Wafer Crumbs 1/4 cup Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 cup Cold Water 16 oz Cream Cheese, Softened 1 Tbsp Lemon Juice 1 tsp Grated Lemon Peel 7 oz (1 jr) Marshmallow Creme 3 cup Frozen Whipped Topping(thaw) 2 cup Blueberries Frozen or Fresh DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Very Smooth Cheesecake ***** ********************************** Categories: Cakes Desserts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Graham Cracker Crumbs 3 Tbsp Sugar 3 Tbsp Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 cup Cold Water 8 oz Cream Cheese, Softened 1/2 cup Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 cup Whipping Cream, Whipped DIRECTIONS ------------------------------------------------------------ Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** Weintraubentorte (Grape Torte) ***** ****************************************** Categories: German Tortes Desserts Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ -----------DOUGH------------ 2 cup Flour; Unbleached, Unsifted 2/3 cup Sugar 1/4 cup Butter Or Margarine 1 ea Egg; Large 1 ea Egg Yolk; Large 1 ea Lemon; Grated Rind Of 1/8 tsp Salt ----------TOPPING----------- 1 lb Grapes 3 ea Egg Whites; Large 6 Tbsp Sugar 1/2 ea Lemon; Juice Of 4 oz Almonds; Ground DIRECTIONS ------------------------------------------------------------ DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Westphalian Cabbage ***** ******************************* Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Cabbage; (1 Head) Approx Wt. 3 Tbsp Vegetable Oil 1 tsp Salt 1 tsp Caraway Seeds 1 cup Beef Broth 3 ea Apples; Small, Tart 1 Tbsp Cornstarch 2 Tbsp ;Water, Cold 3 Tbsp Red Wine Vinegar 1/4 tsp Sugar DIRECTIONS ------------------------------------------------------------ Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Whiskey Sour ***** ************************ Categories: Beverages Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Lemon; juiced 1/2 tsp Powdered sugar 2 oz Blended whiskey DIRECTIONS ------------------------------------------------------------ Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. *** Recipe Via Compu-Chef (tm) *** ****************************************** ***** White Asparagus In White Sauce ***** ****************************************** Categories: German Vegetables Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 29 oz White Asparagus; (2 Cans) 2 Tbsp Margarine 2 Tbsp Unbleached Flour 1/2 cup ;Asparagus Liquid 1/2 cup Milk 4 oz Ham;Cut into Julienne Strips 1/8 tsp Nutmeg; Freshly Grated 1/4 tsp Salt DIRECTIONS ------------------------------------------------------------ Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. *** Recipe Via Compu-Chef (tm) *** *************************** ***** White Bean Soup ***** *************************** Categories: German Soups Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Navy Beans; Dry 3 qt Water 1 ea Ham Bone Or Hock; Smoked 2 Tbsp Parsley; Chopped 1 cup Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 cup Celery &Tops; Finely Chopped 1 1/2 tsp Salt 1/2 tsp Pepper DIRECTIONS ------------------------------------------------------------ Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. *** Recipe Via Compu-Chef (tm) *** ************************************************* ***** Wild Duck and Andouille Sauce Piquant ***** ************************************************* Categories: Cajun Main dish Poultry Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup Olive oil (for roux) 3 cup Plain flour (for roux) 3 cup Onions, chopped 1 cup Bell pepper, chopped 3 cup Geen onions, chopped 2 cup Parsley, chopped 1 x Water 2 Tbsp Garlic, finely chopped 3 cup Chablis wine 1/2 tsp Dried mint, crushed 11 cup Tomato sauce 3 Tbsp Lea & Perrins 6 tsp Louisiana hot sauce 5 tsp Salt 1 lb Andouille, sliced 1/4" thick 2 1/2 lb Wild duck breasts DIRECTIONS ------------------------------------------------------------ Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Winter Carrot Soup ***** ****************************** Categories: Soups Vegetables Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 Tbsp Safflower oil 4 x Carrots, grated 1 x Med Onion, chopped (1/2 cup) 4 cup Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 1 Tbsp Soy sauce 1/2 tsp Thyme 1/4 tsp Ground Cumin 1/4 tsp Black Pepper DIRECTIONS ------------------------------------------------------------ GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Yellow Split-Pea Puree ***** ********************************** Categories: German Vegetables Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Yellow Split-peas; Dry 6 cup Stock, Broth; Or Water 1 ea Onion; Large, Whole 1 ea Carrot; Large 1 ea Turnip or Parsnip; Large 1/8 tsp Marjoram; Dried 1/8 tsp Thyme; Dried 1 tsp Salt 1 ea Onion; Small, Minced 2 Tbsp Butter; Melted 2 Tbsp Unbleached Flour DIRECTIONS ------------------------------------------------------------ Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Yeola's Bread Pudding ***** ********************************* Categories: Cajun Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 10 ea Slices stale bread 3 ea Eggs, beaten 2 cup Sugar 1/2 cup Oleo 1 cup Raisins 1 cup Pecan pieces 1 cup (16 oz) fruit cocktail/juice 1 cup Pet milk (12 oz) 1 cup Water 2 Tbsp Vanilla butternut flavouring DIRECTIONS ------------------------------------------------------------ Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. *** Recipe Via Compu-Chef (tm) *** ********************************************************* ***** Yogurt Chicken With Garlic-Mint Dipping Sauce ***** ********************************************************* Categories: Garlic Poultry Main dish Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup Plain Yogurt 1 cup Bread Crumbs 1 x Salt & Pepper To Taste 4 ea Chicken Thighs, Skinned 4 ea Chicken Legs, Skinned 1 x Dipping Sauce 1 x Garlic Puree From 1 Head 1/2 ea Small Onion, Coarsely Cho 1 ea Thin Slice Ginger Root, P 2 Tbsp Chopped Green Chilies, (c 1 tsp Sugar 1 x Salt To Taste 3/4 cup Fresh Mint Leaves 1/4 cup Fresh Coriander (Chinese 1/4 cup Fresh Parsley Leaves DIRECTIONS ------------------------------------------------------------ Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt ---------------------------------------------------------------------- ---- Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Zwiebelkuchen (Onion Pie) ***** ************************************* Categories: Vegetables German Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 pk Yeast; Active Dry 1 tsp Sugar 1 1/2 tsp Salt 3 cup Unbleached Flour 1 Tbsp Shortening 1 cup Water; 120 to 130 Degrees F. 6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced 1/4 tsp Cumin 1/2 tsp Salt 1 x Pepper; As Desired 1 ea Egg Yolk 1 cup Sour Cream DIRECTIONS ------------------------------------------------------------ Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. *** Recipe Via Compu-Chef (tm) ***