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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Nusskipferl (Nut Crecents)
Categories: German Cookies Desserts
Servings: 10
1 pk Yeast; Active Dry 4 c Flour; Unbleached, Unsifted
1 c Butter Or Margarine;Softened 1 c Sour Cream
3 ea Egg Yolks; Large
----------------------------------FILLING----------------------------------
3 ea Egg Whites; Large 1 c Nuts; Ground
1 c Sugar; Or To Taste 1 ts Vanilla
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
is formed. Cover and let dough rest 1 hour. For filling beat egg whites
until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough
1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t
of filling. Roll up jelly roll fashion. Place on greased baking sheets
and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes,
or until lightly browned. Cool on wire racks and store in airtight tins.
Makes 4 to 5 dozen crecents.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mandel-halbmonde (Almond Crecents)
Categories: German Cookies Desserts
Servings: 8
1 c Butter Or Margarine 3/4 c Sugar
1 ts Vanilla Extract 1 1/2 ts Almond Extract
2 1/2 c Flour; Unbleached 1 c Almonds; Ground
1 x Confectioners' Sugar
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm,
roll crecents in confectioners' sugar. Cool on racks and store in a
tightly sealed container.
Makes 3 dozen cookies.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sandtortchen (Sand Tarts)
Categories: German Cookies Desserts
Servings: 24
2 1/2 c Sugar 2 c Butter Or Margarine
2 ea Eggs; Large 4 c Flour; Unbleached, Unsifted
1 ea Egg White; Large, Beaten 1 x Sugar
1 x Cinnamon 1 x Pecan; Halves
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour.
Chill dough overnight. Roll as thin as possible on well floured board.
Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut
into diamonds with a knife. Place on greased cookie sheets. Brush each
cookie with beaten egg white. Sprinkle with sugar and a pinch of
cinnamon. Placd a pecan half in center of each cookie. Bake in preheated
350 degree F. oven for 8 to 10 minutes or until edges are light brown.
Cool on cookie sheets 1 minute, then remove to wire racks. Store in
airtight tins.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lebkuchen (Spice Bars)
Categories: German Cookies Desserts
Servings: 12
1 ts Cinnamon 1 ts Allspice; Ground
1/4 ts Cloves; Ground 1/2 ts Salt
2 1/4 c Flour; Unbleached, Unsifted 1/2 ts Baking Powder
1/2 c Almonds, Ground 1 ts Lemon Rind; Grated
2 ea Eggs; Large 3/4 c Sugar
3/4 c Honey 1/2 c Milk
--------------------------------ALMOND GLAZE--------------------------------
1 c Confectioners' Sugar 1/2 ts Almond Extract
1 ts Rum 1 Tb ;Water
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 Extracted from Meal-Master (tm) Database --------------
Title: Pfeffernusse (Pepper Balls)
Categories: German Cookies Desserts Holiday Christma
Servings: 12
4 c Flour; Unbleached, Unsifted 1 ts Baking Powder
1 ts Cinnamon 1 ts Cloves; Ground
1/2 ts Mace 1 ts Allspice; Ground
1 x Black Pepper; As Desired 1 1/4 c Honey
2 Tb Butter; (No Margarine) 2 ea Eggs; Large
1 c Confectioners' Sugar 1 ts Vanilla
1 x ; Water
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 Extracted from Meal-Master (tm) Database --------------
Title: Spargelgemuse (Fresh Asparagus)
Categories: German Vegetables
Servings: 6
2 lb Asparagus; Fresh, Any Color 1 x ;Water, Boiling Salted
1/4 c Butter 3 Tb Parmesan Cheese; Grated
1 ea Egg; Large, Hard-cooked
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 Extracted from Meal-Master (tm) Database --------------
Title: Spargel in Weisser Sosse (White Asparagus In White Sauce)
Categories: German Vegetables
Servings: 4
29 oz White Asparagus; (2 Cans) 2 Tb Margarine
2 Tb Unbleached Flour 1/2 c ;Asparagus Liquid
1/2 c Milk 4 oz Ham;Cut into Julienne Strips
1/8 ts Nutmeg; Freshly Grated 1/4 ts Salt
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 Extracted from Meal-Master (tm) Database --------------
Title: Grune Bohnen mit Dill (Grean Beans With Dill)
Categories: German Vegetables
Servings: 4
9 oz Cut Green Beans; Frozen(1pk) 1/3 c ;Water, Boiling
1 ea Beef Bouillon Cube 1 ts Dillweed OR Dillseed
2 Tb Butter
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 Extracted from Meal-Master (tm) Database --------------
Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
Categories: German Vegetables
Servings: 4
1 lb Brussels Sprouts; Fresh 1 x Beer; Any Brand, To Cover
1/2 ts Salt 2 Tb Butter
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 Extracted from Meal-Master (tm) Database --------------
Title: Gedunstetes Weisskraut (Skillet Cabbage)
Categories: German Vegetables
Servings: 4
2 Tb Vegetable Oil 3 c Cabbage; Finely Shredded
1 c Celery; Chopped 1 ea Green Pepper; Small, Chopped
1 ea Onion; Small, Chopped 1/2 ts Salt
1/4 ts Pepper
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 Extracted from Meal-Master (tm) Database --------------
Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)
Categories: German Vegetables
Servings: 6
1/4 c Butter 4 ea Apples; Med., Peel, Slice
1/2 ea Onion; Red, Chopped 1 ea Red Cabbage; Head,Fine Shred
1 c Red Wine 4 ea Cloves; Whole
1/3 c Brown Sugar 2 ea Bay Leaves
1/4 c Vinegar 1/4 c Butter
1 x Lemon Juice;Of 1/2 Med.Lemon
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 Extracted from Meal-Master (tm) Database --------------
Title: Karotten in Bier Gedunstet (Carrots In Beer)
Categories: German Vegetables
Servings: 4
4 ea Carrots; Large 1 Tb Butter
1 c Dark Beer; Any Brand 1/4 ts Salt
1 ts Sugar
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 Extracted from Meal-Master (tm) Database --------------
Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce)
Categories: German Vegetables
Servings: 4
2 lb Mushrooms; Fresh 1/4 lb Bacon; Diced
1/4 c Butter Or Margarine 2 ea Onions; Large, Diced
1 c White Wine 1/2 ts Salt
1/4 ts Pepper 1/4 ts Paprika
1 x Nutmeg; Pinch of 1 x Mace; Pinch Of
1 c Cream; Heavy 1 x Lemon Juice; 1/2 Med Lemon
2 ea Parsley; Sprigs
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 Extracted from Meal-Master (tm) Database --------------
Title: Marinierte Toamten (Marinated Tomatoes)
Categories: German Vegetables
Servings: 4
4 ea Tomatoes; Large * 1 c Vegetable Oil
1/4 c Wine Vinegar 1/4 ts Mustard; Dry
1 ts Salt 1/4 ts Black Pepper
1 ea Garlic; Clove, Large, Minced 1 Tb Basil; Fresh, Chopped
2 ea Thyme; Sprigs, Fresh,Chopped 1 ea Marjoram; Fresh, Sprig, Chop
1 Tb Scallion; Minced
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
Categories: German Vegetables
Servings: 4
8 ea New Potatoes; Boiled In Skin 1 ea Onion; Medium, Diced
1/4 ts Salt 1/4 ts Pepper
3/4 c Sugar 4 ea Bacon; Slices, Cut Up
3/4 c Vinegar
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 Extracted from Meal-Master (tm) Database --------------
Title: Rotkohl (Red Cabbage)
Categories: German Vegetables
Servings: 4
2 Tb Vegetable Oil 2 ea Onions; Small, Sliced
2 lb Red Cabbage; Shredded 2 Tb Vinegar
1 x Salt; To Taste 1 ts Sugar
1 ea Apple; Large, Tart, *, OR 1/2 c Applesauce
1/2 c Red Wine 1/2 c Beef Broth; Hot
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Kohl Westfalisch (Westphalian Cabbage)
Categories: German Vegetables
Servings: 4
2 lb Cabbage; (1 Head) Approx Wt. 3 Tb Vegetable Oil
1 ts Salt 1 ts Caraway Seeds
1 c Beef Broth 3 ea Apples; Small, Tart
1 Tb Cornstarch 2 Tb ;Water, Cold
3 Tb Red Wine Vinegar 1/4 ts Sugar
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 Extracted from Meal-Master (tm) Database --------------
Title: Erbsenpuree (Yellow Split-Pea Puree)
Categories: German Vegetables
Servings: 6
2 c Yellow Split-peas; Dry 6 c Stock, Broth; Or Water
1 ea Onion; Large, Whole 1 ea Carrot; Large
1 ea Turnip or Parsnip; Large 1/8 ts Marjoram; Dried
1/8 ts Thyme; Dried 1 ts Salt
1 ea Onion; Small, Minced 2 Tb Butter; Melted
2 Tb Unbleached Flour
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 Extracted from Meal-Master (tm) Database --------------
Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
Categories: German Vegetables
Servings: 4
5 ea Potatoes; Medium 1 x ;Boiling Water
1/2 ts Salt 2 Tb Butter
1 x Pepper; Freshly Ground 1/2 c Sour Cream
1 Tb Horseradish 2 ts Parsley; Minced
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 Extracted from Meal-Master (tm) Database --------------
Title: Kartoffelpfannkuchen (Potato Pancakes)
Categories: German Vegetables
Servings: 4
2 1/2 c Potatoes; (2 Large) * 3 c ;Water
1 ts Lemon Juice 1 ea Potato; Boiled, Mashed
1 ea Egg; Large, Beaten 2 Tb Milk
1/2 ts Salt 1 x Vegetable Oil; As Needed
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Apfelpfannkuchen (Apple Pancakes)
Categories: German Fruits Pancakes Desserts Cake
Servings: 4
2/3 c Flour; Unbleached, Unsifted 2 ts Sugar
1/4 ts Salt 4 ea Eggs; Large, Beaten
1/2 c Milk 2 c Apple; Slices
3/4 c Butter Or Margarine 2 Tb Sugar
1/4 ts Cinnamon
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 Extracted from Meal-Master (tm) Database --------------
Title: Apfelstrudel (Apple Strudel)
Categories: German Fruits Desserts Strudels
Servings: 6
6 c Apples; Tart, Sliced 3/4 c Raisins
1 Tb Lemon Rind; Grated 3/4 c Sugar
2 ts Cinnamon 3/4 c Almonds; Ground
8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 c Butter;(No Margarine),Melted
1 c Bread Crumbs; Finely Crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again. Repeat
until 5 leaves have been used, using about 1/2 c of butter. Cook and stir
bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4
cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a
3-inch strip along the narrow end of the fillo, leaving a 2-inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush
top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the
entire procedure for the second strudle. Bake the strudels at 400 degrees
F. for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
NOTE:
Frozen fillo leaves for strudel can be found at most supermarkets in the
frozen foods sections.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
Categories: German Special Desserts
Servings: 6
2 pk Gelatin; Unflavored 1/2 c ;Water, Cold
9 Tb Sugar 1 Tb Cornstarch
2 ea Eggs; Large, Beaten 1 1/2 c Milk; Scalded
1 c Ice Cream; Vanilla 1 ts Vanilla
1 c Cream; Heavy, Whipped
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart
saucepan. Cook over medium heat until custard coats a spoon. Add gelatin
and ice cream while custard is hot. Cool until slightly thickened. Add
vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until
set. Unmold carefully and serve with a garnish of fresh fruits.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bayerische Erdbeercreme (Strawberry Barvarian)
Categories: German Special Desserts
Servings: 6
1 qt Strawberries; Fresh 3/4 c Sugar
1 Tb Gelatin; Unflavored,(1 env.) 1/2 c ;Water, Cold
2 ts Lemon Juice 1 c Cream; Heavy, Whipped
Slice strawberries and mix with the sugar. Let stand until sugar
dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then
heat gently until gelatin dissolves completely. Add gelatin and lemon
juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold
or serving dish. Chill until set. Carefully unmold and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Fladle Uberbacken (Swabian Pancakes)
Categories: German Pancakes Desserts
Servings: 6
1 1/4 c Flour; Unbleached 3 ea Eggs; Large
1/2 ts Salt 2 c Milk
1 ts Vegetable Oil 16 oz Applesauce; (1 can)
4 oz Raisins 1 ts Oil Or Butter;To Grease Dish
2 Tb Sugar 3 Tb Almonds; Sliced and Blanched
1 Tb Butter
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
time). Heat the applesauce and stir in the raisins. Divide the sauce
between the pancakes and spread over each top. Roll up the pancakes like
jelly rolls and cut each in half with a sharp knife. Grease an ovenproof
dish with oil or butter; place pancakes in the dish, setting them up on
the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
almonds. Pour over the pancakes. Dot with butter. Place in a preheated
375 degree F oven and bake for 40 minutes. Serve immediately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Blitzkuchen mit Apfeln (Apple Cake)
Categories: German Fruits Cakes Desserts
Servings: 6
6 ea Apples; Medium, Tart 2 ea Lemons; Medium, Juiced
3 Tb Sugar 3 Tb Butter
3/4 c Sugar 2 ea Egg Yolks; Large, Divided *
1/2 ea Lemon;Juiced And Peel Grated 1 ts Baking Powder
1 1/2 c Flour; Unbleached 3/4 c Milk
1 Tb Rum 2 ea Egg Whites; Large
1 Tb Butter; To Grease Cake Pan 1 ts Vegetable Oil
3 Tb Confectioners' Sugar
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Tropfkrapfen (Drop Donuts)
Categories: German Cakes Desserts
Servings: 10
1/4 c Butter; Softened 1 c Sugar
2 ea Egg Yolks; Large, Beaten 1 ea Egg; Large, Whole, Beaten
4 c Flour; Unbleached 2 ts Baking Powder
1/4 ts Nutmeg 1/2 ts Baking Soda
3/4 c Butter OR Sour Milk 1 x Confectioners' Sugar
Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a
separate bowl, sift all dry ingredients except the confectioners' sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners'
sugar.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
Categories: German Fruits Desserts
Servings: 4
1 lb Cherries; Tart, Fresh 3 Tb Kirsch
6 Tb Sugar 2 Tb ;Water
12 ea Ladyfingers 8 oz Cream Cheese; *
1/2 ts Vaillla Extract 2 oz Almonds; Ground **
1 c Cream; Heavy
----------------------------------GARNISH----------------------------------
1 x Pistachio Nuts; Chopped
* Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not available.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Wash and drain cherries. Remove stones and reserve 8 whole cherries for
garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T
sugar and the water for a minute to make a thin sugar syrup. Add syrup
to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the
ladyfingers in half, divide into 4 portions, and place in individual glass
dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T
sugar, vanilla extract, and ground almonds. Whip the cream and carefully
fold it into the cream-cheese mixture. Spoon over the cherries. Garnish
with the chopped pistachio nuts and whole cherries.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Altdeutxche Brotchen (Old German Muffins)
Categories: German Breads Desserts Fruits
Servings: 4
3/4 c Butter Or Margarine 1/2 c Sugar
2 ea Eggs; Large 1 Tb Rum
1 ts Vanilla Extract 3 Tb Milk
1/2 ts Cinnamon 2 ts Baking Powder
2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground
1 Tb Orange Rind; Grated 1/4 c Raisins; If Desired
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into greased
muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30
minutes, or until browned.
Makes 18 muffins.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Categories: German Cakes Fruits Desserts
Servings: 8
------------------------------------CAKE------------------------------------
6 ea Eggs; Large 1 c Sugar
1 ts Vanilla Extract 4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted
-----------------------------------SYRUP-----------------------------------
1/4 c Sugar 1/3 c ;Water
2 Tb Kirsch
----------------------------------FILLING----------------------------------
1 1/2 c Confectioners' Sugar 1/3 c Butter; Unsalted
1 ea Egg Yolk; Large 2 Tb Kirsch Liquer
----------------------------------TOPPING----------------------------------
2 c Sour Cherries; Canned, Drain 2 Tb Confectioners' Sugar
1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1)
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Franfurter Kranz (Frankfurt Crown Cake)
Categories: German Special Cakes Desserts
Servings: 10
------------------------------------CAKE------------------------------------
1 c Butter; NO Margarine 1 1/2 c Sugar
6 ea Eggs; Large * 1 1/2 ts Grated Lemon Rind
8 Tb Rum 4 ts Baking Powder
3 1/2 c Flour; Unbleached, Sifted
----------------------------BUTTER-CREAM FILLING----------------------------
1 c Sugar 3/4 c ;Water
6 ea Egg Yolks; Large 1 Tb Rum
1 c Butter;NO Margarine,Unsalted
------------------------------PRALINE TOPPING------------------------------
2 Tb Butter 1 c Sugar
1/2 c ;Water 1 c Almonds; Blanched, Sliced
-------------------------------APRICOT GLAZE-------------------------------
1/2 c Apricot Jam
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Streuselkuchen (Crumb Cake)
Categories: German Cakes Desserts
Servings: 6
----------------------------------TOPPING----------------------------------
1/4 c Sugar 1/4 c Brown Sugar
2 ts Cinnamon 1 c Flour; Unbleached, Unsifted
1/2 c Butter Or Margarine
------------------------------------CAKE------------------------------------
2 1/4 c Flour; Unbleached, Unsifted 1/4 c Sugar
1/4 ts Salt 1 pk Yeast; Dry
3/4 c Milk 1/2 c Butter Or Margarine
1 ea Egg; Large
TOPPING:
For topping, mix sugars, cinnamon and flour. Cut in butter until mixture
is crumbly.
CAKE:
To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
Place milk and butter in a sauce pan and heat until very warm (120 to 130
degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in
egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough
flour to make a soft but stiff batter. Spread batter into a well-greased
9-inch square cake pan. Sprinkle with topping. Let rise in a warm place
until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45
minutes or until done.
Makes 1 9-inch square cake.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
Categories: German Cakes Desserts
Servings: 8
-----------------------------------CRUST-----------------------------------
1 1/2 c Flour; Unbleached, Unsifted 5 Tb Sugar
1 Tb Lemon Rind; Grated 2/3 c Butter Or Margarine
1 ea Egg Yolk; Large 1 Tb Milk
----------------------------------FILLING----------------------------------
1/2 c Soft Bread Crumbs 2 Tb Butter Or Margarine; Melted
4 c Apples; Tart, Sliced 1 Tb Lemon Juice
1/4 c Sugar 1/4 c Raisins; *
1/4 c Rum 3 ea Eggs; Large, Beaten
1/3 c Sugar 1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Gugelhupf
Categories: German Cakes Desserts
Servings: 8
1 pk Yeast; Dry Active 1 c Milk; Scalded Then Cooled
1 c Sugar 1 c Butter Or Margarine
5 ea Eggs; Large 1 ts Vanilla Extract
1 x Lemon; Rind Of, Grated 3/4 c Raisins
1/3 c Almonds; Ground (2 oz Pk) 1/2 ts Salt
4 c Flour; Unbleached, Unsifted
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk
and flour mixtures, alternately, ending with the flour mixture. Grease a
gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and
let rise until doubled in bulk, about 2 hours. Bake in preheated 375
degree F. Oven for 40 minutes or until browned and done. Serve warm with
butter.
* The gugelhopf mold is know also as a turban-head pan. If this is not
availiable, you can use the others with the same results.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Apfelquarkkuchen (Apple And Cream Kuchen)
Categories: German Cakes Desserts
Servings: 4
------------------------------------CAKE------------------------------------
1 pk Yeast; Dry, Active 1/2 ts Salt
4 Tb Sugar 2 c Flour; Unbleached, Unsifted
1/4 c Butter or Margarine 1/2 c Milk
1 ea Egg; Large
----------------------------------FILLING----------------------------------
3 c Apples; Tart, Sliced 1 Tb Lemon Juice
1 ts Cinnamon 3/4 c Sugar
2 Tb Flour; Unbleached 8 oz Cream Cheese; Softened
1 ea Egg; Large
CAKE:
Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat
until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1
1/2 inches up the sides of the pan.
FILLING:
Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour.
Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup
sugar, and egg. Spread over apples. Let rise in warm place for 1 hour.
Bake at 350 degrees F. for 30 minutes. Best when served warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Haselnusstorte (Hazelnut Torte)
Categories: German Cakes Desserts Tortes
Servings: 8
5 ea Eggs; Large, Separated 3/4 c Sugar
6 Tb ;Water 1 3/4 c Cake Flour; Sifted
1 ts Baking Powder 1 1/2 c Hazelnuts (Filberts);Ground*
1 ts Vanilla Extract 2 Tb Confectioners' Sugar
1 c Cream; Heavy, Whipped 1 x Fresh Strawberries,If Desire
Beat the egg yolks and sugar until very light, about 5 minutes. Slowly
add the water. Sift the flour and baking powder together. Mix with 1
cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg
whites until soft peaks form. Gently fold the beaten whites into the
batter. Pour into a greased and floured 10-inch springform pan. Bake at
375 degrees F for 30 minutes or until cake is done. Cool cake on a wire
rack. When completely cooled, split the cake into 2 layers. Fold the
vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the
whipped cream. Spread whipped cream between the 2 cake layers and on top
of the cake. Chill until serving time. Garnish with fresh strawberries,
if desired.
* Hazelnuts are available at most stores under the name of Filberts.
They should be blanched. To blanch, boil the nuts for 5 minutes and when
they are cool enough to handle, remove the skins. To grind, place about
1/4 cup at a time in a blender, or chop as finely as you can with a sharp
knife.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Obsttorte (Fruit Torte)
Categories: German Cakes Desserts Tortes
Servings: 8
-----------------------------------PASTRY-----------------------------------
2 c Flour; Unbleached 1/4 c Sugar
1 c Butter; NO Margarine, Unsalt 2 ea Egg Yolks
----------------------------------FILLING----------------------------------
4 c Fruit; Fresh, Canned, Frozen 1/2 c Sugar;If Fresh Fruit Is Used
1/4 c ;Water, If Needed 2 Tb Cornstarch
-------------------------------ALMOND COATING-------------------------------
1 ea Egg White 1 Tb Sugar
1/2 c Almonds; Toasted, Sliced
----------------------------------TOPPING----------------------------------
2 Tb Sugar 1 ts Vanilla Extract
1 c Cream; Heavy, Whipped
CAKE:
Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Add egg yolks; mix to form dough. Press dough into bottom and sides of a
10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake
in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is
firm and light brown.
FILLING:
Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit
to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain
juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook
over medium heat until thickened. Place whole fruit in baked pastry
shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully
remove torte from springform pan.
ALMOND COATING:
Beat egg white until foamy. Gradually beat in the sugar. beat until
stiff peakes are formed. Spread the meringue around the outside of the
pastry shell. Press in the almonds so that they completly cover the
sides.
TOPPING:
Gently fold sugar and vanilla into whipped cream. Spread over the fruit.
Garnish with sliced toasted almonds, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Weintraubentorte (Grape Torte)
Categories: German Tortes Desserts
Servings: 8
-----------------------------------DOUGH-----------------------------------
2 c Flour; Unbleached, Unsifted 2/3 c Sugar
1/4 c Butter Or Margarine 1 ea Egg; Large
1 ea Egg Yolk; Large 1 ea Lemon; Grated Rind Of
1/8 ts Salt
----------------------------------TOPPING----------------------------------
1 lb Grapes 3 ea Egg Whites; Large
6 Tb Sugar 1/2 ea Lemon; Juice Of
4 oz Almonds; Ground
DOUGH:
Sift flour and sugar into a medium-size bowl. Cut in butter or margarine
until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and
salt; mix with a fork to form dough. Cover dough and let rest in
refrigerator 20 minutes. Roll out dough into a circle; place in an
ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350
degree F. oven for 10 minutes.
FILLING:
Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat
egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked
cake shell with grape mixture, return to the oven, and bake for another
30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Neujahrspretzel (New Year's Pretzels)
Categories: German Holiday Special
Servings: 2
2 c Milk 1/2 c Butter Or Margarine
2 pk Yeast; Active, Dry 2 ts Salt
1/2 c Sugar 7 c Flour; Unbleached
2 ea Eggs; Large 1 c Confectioners' Sugar
1 x ;Water 1 ts Vanilla Extract
1/4 c Almonds; Chopped
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 Extracted from Meal-Master (tm) Database --------------
Title: Pretzels
Categories: German Special
Servings: 6
1 pk Yeast; Active, Dry 1 1/2 c ;Water, Warm,110-120 Degrees
1 ts Salt 1 Tb Sugar
4 c Flour; Unbleached 1 ea Egg; Large, Beaten
1 x Salt; Coarse
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 Extracted from Meal-Master (tm) Database --------------
Title: Schokoladenpretzel (Chocolate Pretzels)
Categories: German Special
Servings: 8
1/2 c Butter Or Margarine 1/4 c Sugar
1 ea Egg; Large, Beaten 1 ts Vanilla Extract
1/4 c Milk 1/4 c Cocoa
2 c Flour; Unbleached, Unsifted
-------------------------------COCOA FROSTING-------------------------------
2 Tb Cocoa 1 1/4 c Confectioners' Sugar
2 Tb Butter Or Margarine; Melted 1/2 ts Vanilla Extract
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 Extracted from Meal-Master (tm) Database --------------
Title: Springerle (Molded Christmas Cookies)
Categories: German Cookies Special Christmas Dessert
Servings: 12
4 ea Eggs; Large 2 c Sugar
1 ts Anise Extract 4 1/2 c Cake Flour; Sifted
* 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 Extracted from Meal-Master (tm) Database --------------
Title: Basic Hamburgers
Categories: Meats Main dish Hamburgers
Servings: 3
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm.
1/4 c Water Or Evaporated Milk 1 ts Salt
1 ts Worcestershire Sauce 1/4 ts Pepper
---------------------------------VARIATIONS---------------------------------
1 Tb Horseradish 1 Tb Mustard; Prepared
1 Tb Chives; Snipped 2 Tb Blue Cheese; Crumbled, *
2 Tb Sesame Seed 1/4 c Ripe Olives; Chopped
1/4 c Dill Pickle; Chopped, OR 1/4 c Pickle Relish
1/4 c Nuts; Chopped
* You should use only enough Blue Cheese to suit your own taste.
--------------------------------------------------------------------------
Mix all ingredients (including those in the variations that you choose)
together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil
or grill patties 4-inches from the heat, turning once, to desired
doneness, 10 to 15 minutes. Nice served on toasted buns with favorite
toppings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Broiled Onion Topping
Categories: Vegetables Relishes Toppings
Servings: 6
1 Tb Butter Or Margarine 1 c Onion; Chopped, 2 Medium
1/8 ts Nutmeg 2 Tb Dairy Sour Cream
Melt the butter or margarine in a small skillet. Add onions, cook and
stir until tender. Stir in remaining ingredients; spread on cooked
patties. Broil 2 inches from the heat until hot, about 1 minute.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mushroom-Onion Topper
Categories: Relishes Vegetables Sauces Topping
Servings: 6
1 Tb Margarine Or Butter 1 ea Onion; Thinly Sliced
4 oz Mushrooms; 1 can, * 1/2 ts Worcestershire Sauce
1/8 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces.
--------------------------------------------------------------------------
Melt margarine in a small skillet. Add onion slices and cook and stir
until tender. Stir in remaining ingredients and heat through. Serve,
hot, over patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mustard Butter
Categories: Sauces Vegetables Toppings
Servings: 6
1/4 c Margarine Or Butter;Softened 1 Tb Parsley; Snipped
2 Tb Mustard; Prepared 1/4 ts Onion Salt
Mix all ingredients together. Spoon onto hot patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sesame Butter
Categories: Toppings
Servings: 4
1/4 c Margarine Or Butter;Softened 1 ts Worcestershire Sauce
1/2 ts Garlic Salt 1 Tb Toasted Sesame Seed; *
* To toast sesame seeds, spread out in a small pie tin and bake at 350
--------------------------------------------------------------------------
Mix all ingredients together. Spoon over hot patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Zippy Tomato Sauce
Categories: Sauces Toppings Vegetables
Servings: 8
2 Tb Margarine Or Butter 1/2 c Green Bell Pepper; Chopped,*
1 ea Onion; Small, Thinly Sliced 8 oz Tomato Sauce; 1 can
1 c Chili Sauce 1 ts Worcestershire Sauce
1/4 ts Chili Powder
* You can use canned chopped Green Chiles or Jalapenos for a hotter
--------------------------------------------------------------------------
Melt margarine in a small saucepan. Add green peppers and onion. Cook
and stir until the onion is tender. (Note: If using the canned peppers,
just cook the onion alone.) Stir in all the remaining ingredients and
heat to boiling, stirring occasionally. Serve hot over patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Filled Hamburgers
Categories: Hamburgers Main dish Meats Filling
Servings: 3
1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 small 1 ea Egg; Large
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper
----------------------------------FILLINGS----------------------------------
1 x Dill Pickle Or Pickle Relish 1 x Prepared Mustard
1 x Catsup 1 x Horseradish
1 x Onion Slices OR 1 x Finely Chopped Onion
1 x Tomato Slices 1 x Process American Cheese OR
1 x Cheddar Cheese Slices
----------------------------PEPPY CHEESE FILLING----------------------------
1/4 c Cheese; ** 2 Tb Mayonnaise Or Salad Dressing
1 lb Worcestershire Sauce 1/2 ts Salt
1/2 ts Mustard; Prepared 1/4 ts Pepper
----------------------------------OPTIONAL----------------------------------
1 x Green Chiles,Canned,To Taste 1 x Jalapenos; Canned, To Taste
* Use one or more of these fillings in your hamburgers. Your choice.
** Use Process American or Cheddar Cheese.
--------------------------------------------------------------------------
Mix all ingredients except the fillings. Shape mixture into 12 thin
patties, each about 3 1/2-inches in diameter. Top each of 6 patties with
a filling, spreading to within 1/2-inch of the edge. Cover with a
remaining patty, sealing the edges firmly. Broil or grill patties
4-inches from the heat, turning once, to the desired doneness, about 10
minutes.
PEPPY CHEESE FILLING:
Mix all ingredients.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Nifty Hamburgers On A Bun
Categories: Breads Hamburgers Meats Main dish
Servings: 4
8 ea Hamburger Buns; * 1 x Prepared Mustard Or Catsup
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 small
1 ts Salt 1/4 ts Pepper
* Hamburger buns should be the small ones or use 6 slices of bread.
--------------------------------------------------------------------------
Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one
side of each bread slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to bring it to the edges of
the buns. Place meat sides up on an ungreased baking sheet. Bake until
desired doneness is reached, about 5 minutes.
NOTE:
If you like, you can have these burgers ready and waiting in the freezer
for last-minute cooking. After spreading the meat mixture over the buns,
wrap each securely in heavy-duty or double thickness of regular aluminum
foil and label; freeze no longer than 2 months. To serve, unwrap desired
number of hamburgers and bake about 10 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Family Favorite Burgers
Categories: Hamburgers Main dish
Servings: 6
1 1/2 lb Ground Beef 2 ea Bread; Fresh Bread Crumbs
1/3 c Milk 1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small 1 ts Salt
2 ts Horseradish 2 ts Worcestershire Sauce
1 Tb Mustard; Prepared
Mix all ingredients together. Shape mixture into 6 patties, each about
3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Zesty Burgers
Categories: Hamburgers Main dish Meats Spices
Servings: 2
1 lb Ground Beef 1/3 c Bread Crumbs; Dry
1/2 c Water 1 ts Instant Beef Bouillon
1 ts Lemon Peel; Grated 1 ts Lemon Juice
1/2 ts Salt 1/2 ts Sage
1/2 ts Ginger; Ground 1/4 ts Pepper
2 dr Hot Pepper Sauce; Optional
Mix all ingredients together. Shape mixture into 4 patties, each about
3/4-inch thick. Broil or grill patties 4-inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Burgundy Burgers
Categories: Hamburgers Main dish Meats Spirits
Servings: 6
1 1/2 lb Ground Beef 1/4 c Burgundy Or Other Red Wine
1/4 c Onion; Finely Chopped, 1 sm. 1 Tb Worcestershire Sauce
1 ts Seasoned Salt 1/4 ts Pepper
1/8 ts Garlic Salt
Mix all the ingredients together. Shape mixture into 6 patties, each
about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,
turning once, to the desired doneness, about 10 to 15 minutes. Nice
served on toasted buns with a favorite topping. See toppings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Supreme Burgers
Categories: Hamburgers Main dish Meats
Servings: 8
2 lb Ground Beef 1 1/2 oz Onion Soup Mix; 1 Envelope
1/2 c Bread Crumbs; Dry 1 c Dairy Sour Cream
1/8 ts Pepper
Mix all the ingredients together. Shape mixture into 8 patties, each
about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,
turning once, to the desired doneness, about 10 to 15 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Blue Ribbon Burgers
Categories: Cheese Hamburgers Main dish Meats Vegetable
Servings: 6
2 lb Ground Beef 2 ts Worcestershire Sauce
1/2 ts Salt 1/4 ts Garlic Salt
1/4 ts Pepper 3 oz Cream Cheese; Softened, 1 pk
2 Tb Blue Cheese; Crumbled 4 oz Mushrooms; 1 can, *
* Use 1 4-oz can of mushroom stems and pieces.
-------------------------------------------------------------------------
Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12
thin patties, each about 4-inches in diameter. Mix the cream cheese and
the blue cheese. Top each of 6 patties with the cheese mixture, spreading
to within 1/2 inch of the edge; press the mushrooms into the cheese.
Cover each patty with one of the remaining patties, sealing the edges
firmly. Broil or grill the patties 4-inches from the heat, turning once,
until the desired doneness is reached and cheese is melted, about 10 to 15
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Braunburgers
Categories: Hamburgers Main dish Meats
Servings: 5
1 lb Ground Beef 1/4 lb Braunschweiger Sausage; *
1/4 c Dairy Sour Cream 2 Tb Onion; Finely Chopped
* Braunschweiger Sausage is also known as liver sausage. Because of
--------------------------------------------------------------------------
Mix all the ingredients together. Shape mixture into 5 patties, each
about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached, about 10 to 15
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Beef Boulette Burgers
Categories: Hamburgers Main dish Meats Vegetables
Servings: 8
2 lb Ground Beef 1 c Dairy Sour Cream
1/2 c Bread Crumbs; Dry 4 oz Mushrooms; *
2 Tb Onion; Finely Chopped 2 Tb Parsley; Snipped
1 1/2 ts Salt 1/4 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
--------------------------------------------------------------------------
Mix all the ingredients together. Shape the mixture into 8 patties, each
about 3/4-inch thick. Broil or grill the patties 4-inches from the heat,
turning once, until the desired doneness is reached, about 10 to 15
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Crunchy Teriyaki Burgers
Categories: Hamburgers Main dish Meats Vegetables Spice
Servings: 6
1 1/2 lb Ground Beef 1/2 c Water Chestnuts; *
1/4 c Soy Sauce 1/4 c Orange Juice; OR
1/4 c Sherry; Dry 1 ea Clove Garlic; Minced
1 ts Molasses Or Brown Sugar 1/8 ts Ginger; Ground
* Water chestnuts should be finely chopped.
--------------------------------------------------------------------------
Mix the meat and water chestnuts together. Shape the mixture into 6
patties, each about 3/4-inch thick. Place the patties in an ungreased
baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together
and pour over the patties. Cover and refrigerate for at least 3 hours,
turning the patties once. Remove the patties from the marinade. Broil or
grill the patties 4-inches from the heat, turning once, until the desired
doneness is reached, about 10 to 15 minutes. Brush frequently with the
leftover marinade.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chili Cheese Burgers
Categories: Cheese Hamburgers Main dish Meats Spice
Servings: 6
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm.
1 ts Chili Powder 1 ts Worcestershire Sauce
3/4 ts Salt 1/4 ts Garlic Salt
1/4 ts Pepper 1/4 ts Red Pepper Sauce
6 ea Cheddar Cheese Slices; * 2 Tb Green Chiles; Canned,Chopped
1 ds Cayenne Red Pepper
* Each cheese slice should be 2 X 2-inches.
--------------------------------------------------------------------------
Mix all the ingredients together except the cheese slices and chiles.
Shape the mixture into 12 thin patties, each about 3 1/2-inches in
diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6
patties. Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the
desired doneness is reached, about 10 to 15 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Caraway Burgers
Categories: Hamburgers Main dish Meats Spices Spirit
Servings: 6
1 1/2 lb Ground Beef 1/2 c Onion; Finely Chopped, 1 Md.
1 ts Salt 1 ts Caraway Seed
1 ts Worcestershire Sauce 1/4 ts Pepper
1 c Beer; Any Brand
Mix all the ingredients together except the beer. Shape mixture into 6
patties, each about 1-inch thick. Place the patties in an ungreased
baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then
cover and refrigerate at least 3 hours. (Meat may turn gray, but is ok)
Remove patties from the marinade. Broil or grill the patties 4 inches
from the heat, turning once, to the desired doneness, about 15 to 20
minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Ruben Burgers
Categories: Cheese Hamburgers Main dish Meats
Servings: 5
1 lb Ground Beef 4 1/2 oz Corned Beef Spread; 1 cn, OR
4 1/2 oz Deviled Ham; 1 cn 1/4 c Onion; Finely Chopped, 1 sm.
1/4 ts Salt 1/8 ts Garlic Salt
1/8 ts Pepper 8 oz Sauerkraut; Drained, 1 cn
5 ea Swiss Cheese Slices; *
* Each cheese slice should be 3 inches by 3 inches.
--------------------------------------------------------------------------
Mix all the ingredients together except the sauerkraut and cheese. Shape
mixture into 5 patties, each about 3/4-inch thick. Set oven control to
broil or 550 degrees F. Broil the patties 4 inches from the heat, turning
once, to the desired doneness, about 10 to 15 minutes. Top each patty
with sauerkraut and a cheese slice. Broil until the cheese is melted and a
light brown in color. Nice served on toasted rye or pumpernickel buns or
bread.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Triple Cheese Burgers
Categories: Cheese Hamburgers Main dish Meats Sauce
Servings: 6
1 1/2 lb Ground Beef 1/4 c Bread Crumbs; Dry
1/4 c Onion; Finely Chopped, 1 sm. 1 ea Egg; Large
1 ts Salt 1 ts Worcestershire Sauce
1/2 ts Basil Leaves 1/4 ts Pepper
1/8 ts Garlic Salt 6 Tb Creamed Cottage Cheese
1/4 c Parmesan Cheese; Grated 8 oz Tomato Sauce; 1 cn
6 ea Cheese Slices; *
* You can use either Mozzarella or Swiss cheese slices. Each slice
--------------------------------------------------------------------------
Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the
mixture into 12 thin patties, each about 4-inches in diameter. Top each
of 6 patties with 1 Tbls of the cottage cheese, spreading to within
1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top
each patty with one of the remaining patties sealing the edges firmly.
Brown the patties in a large skillet over medium-high heat, turning once.
Drain off the fat and pour the tomato sauce over the patties. Cover and
simmer for about 15 minutes. Place a cheese slice on each patty, cover,
and heat until the cheese is melted, about 2 minutes. Serve with the
remaining sauce in the skillet poured over them.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Taco Patties
Categories: Patties Ground beef Main dish Meats Vegetable
Servings: 6
1 1/2 lb Ground Beef 1/4 c Onion; Chopped
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper 3/4 c Water
1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small
4 oz Cheddar Cheese; Shredded, 1C
Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture
into 6 patties, each about 3/4-inch thick. Brown patties in a large
skillet over medium-high heat, turning once. Remove patties and set
aside. Pour fat from the skillet. Mix water and seasoning mix in the
same skillet and heat to boiling. Reduce the heat and return the patties
to the skillet. Turn each one to coat with the sauce. Peel avocado and
cut into 6 rings. Top each patty with an avocado ring. Cover and simmer
10 minutes. Sprinkle with the cheese; cover and heat until the cheese has
melted, about 2 minutes. Serve sauce over the patties.
NOTE:
You can substitute 1 medium tomato, sliced for the avocado rings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Devilish Potato Stacks
Categories: Ground beef Main dish Meats Patties Chees
Servings: 4
1 lb Ground Beef 2 1/2 oz Deviled Ham; 1 can
1 ts Worcestershire Sauce 1 x Instant Mashed Potatoes; *
1/2 c Creamed Cottage Cheese 3 1/2 oz French Fried Onions; 1 can
* Use enough instant mashed potato flakes for 4 servings.
--------------------------------------------------------------------------
Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire
sauce. Shape the mixture into 4 patties. Place the patties in an
ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as
directed on the package except -- decrease the water to 1 cup. Stir in
the cottage cheese and half the onions into the potatoes. Top each patty
with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake
uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a
serving plate with a slotted spoon and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hamburgers Au Poivre
Categories: Ground beef Main dish Meats Patties
Servings: 4
1 lb Ground Beef 1/2 ts Salt
1/2 Tb Freshly CrackedBlackPepper;* 1 Tb Brandy Or Cognac; Optional
3 Tb Red Wine; Dry, Optional
* Or To Taste.
--------------------------------------------------------------------------
Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an
inch thick. Press pepper into both sides of the patties. Cook the
patties in a large skillet over medium-high heat, turning once, until the
desired doneness is reached, about 8 minutes. Drain off the fat.
Sprinkle the cognac over the patties, immediately ignite, if desired.
Remove patties to a warm platter. Stir the wine into the drippings in the
skillet. Heat just to boiling, stirring constantly. Serve sauce over the
patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Patties Parmigiana
Categories: Ground beef Main dish Meats Patties Chees
Servings: 6
1 1/2 lb Ground Beef; * 1/4 c Onion; Finely Chopped, 1 Sm.
1 ts Salt 1 ts Worcestershire Sauce
1/4 ts Pepper 1/2 c Parmesan Cheese; Grated
1/4 c Cornflake Crumbs 1 ea Egg; Large, Slightly Beaten
8 oz Tomato Sauce; 1 can 1 ts Italian Seasoning
6 ea Mozzarella Cheese; Slices,**
* If the ground beef is lean, it may be necessary to add a small amount
** Cheese slices should be 3 inches square.
--------------------------------------------------------------------------
Mix the meat, onion, salt, Worcestershire sauce, and pepper together.
Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan
cheese and cornflake crumbs. Dip the patties into the egg, then coat them
with the cornflake mixture. Brown the patties in a large skillet over
medium heat, turning once. Drain off the excess fat. Mix the tomato
sauce and Italian seasoning and pour over the patties in the skillet.
Cover and simmer for 15 minutes. Top each patty with a slice of cheese
and cover. Heat until the cheese is melted, about 2 minutes. Serve the
leftover sauce over the patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hamburgers Diane
Categories: Ground beef Main dish Meats Patties Vegetable
Servings: 4
2 Tb Margarine Or Butter 1 ts Worcestershire Sauce
1/4 ts Lemon Juice 1 ea Clove Garlic; Minced
1 ea Onion; Sliced, Small 1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck 1/2 ts Salt
1/4 ts Pepper
* Mushrooms should be washed, trimmed and sliced.
--------------------------------------------------------------------------
Melt the margarine in a large skillet. Add the Worcestershire sauce,
lemon juice, garlic, onion, and mushrooms. Cook and stir over medium heat
for 2 minutes. Remove from the heat. Mix the meat, salt and pepper
together. Shape the mixture into 4 patties, each about 3/4-inch thick.
Push mushroom-onion mixture to the side of the skillet. Cook the patties
in the same skillet over medium-high heat, turning once, to the desired
doneness, about 10 minutes. Serve with the mushroom-onion mixture spooned
over the patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecue Hamburger Patties
Categories: Ground beef Main dish Meats Patties
Servings: 6
1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium
1 ts Salt 1/3 c Catsup
1/2 c Chili Sauce 2 Tb Brown Sugar
1 Tb Lemon Juice
mix the meat, onion, and salt together. Shape the mixture into 6
patties, each about 3/4-inch thick. Brown the patties in a large skillet
over medium-high heat, turning once. Cover and cook over low heat about
10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown
sugar, and lemon juice. Pour sauce over the patties. Cover and simmer
for 15 minutes, spooning the sauce onto the patties occasionally. Serve
with the sauce spooned over the patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bavarian Patties With Sauerkraut
Categories: Ground beef Main dish Meats Patties Vegetable
Servings: 6
1 1/2 lb Ground Beef 1/2 c Applesauce
1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm.
1 ea Egg; Large 1 ts Salt
1/2 ts Allspice 16 oz Sauerkraut; Drained, 1 can
Mix all the ingredients together except the sauerkraut. Shape the mixture
into 6 patties, each about 3/4-inch thick. Brown the patties in a large
skillet over medium heat, turning once. Drain off the excess fat. Spoon
the sauerkraut onto the patties. Cover and simmer for about 15 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sausage-Centered Hamburger Rolls
Categories: Ground beef Main dish Meats Fruits
Servings: 6
1 1/2 lb Ground Beef 1 c Apple; Finely Chopped, *
1/3 c Green Onion/tops; Chopped 1 ea Egg; Large
1 ts Salt 1/4 ts Cinnamon
8 oz Brown And Serve Sausage; ** 2 Tb Flour; Unbleached
1 ts Instant Beef Bouillon 1 c Water
1 ds Cloves; Ground
* Apple should be cored but not peeled.
** Use 1 8-oz package of brown and serve sausage links.
--------------------------------------------------------------------------
Mix the meat, apple, onion, egg and seasonings together. Divide the
mixture into 10 equal parts. Mold each part around a sausage link,
sealing the ends. Brown the meat rolls in a large skillet over medium
heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the
skillet. Stir the flour into the remaining fat. Cook over low heat,
stirring constantly, until the mixture is thick and bubbly. Stir in the
bouillon and water. Heat to boiling, stirring constantly and then reduce
the heat. Return the meat rolls to the skillet; cover and simmer for
about 15 minutes.
NOTE:
Buttered noodles are a good "go-with" for this zesty dish.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Beef And Cabbage Joes
Categories: Ground beef Main dish Meats Vegetables
Servings: 8
1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md.
1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded
1/3 c Green Pepper; Chopped 3/4 c Catsup
1/4 c Water 1/4 ts Salt
1 Tb Mustard; Prepared 8 ea Hamburger Buns; *
* Hamburger buns should be split and toasted.
--------------------------------------------------------------------------
Cook and stir the meat, onion and celery in a large skillet until the meat
is brown. Drain off the excess fat. Stir in the cabbage, green pepper,
catsup, water, salt, and mustard and heat to boiling, stirring
occasionally. Reduce the heat and cover. Simmer until the vegetables are
tender, about 25 minutes. Spoon the mixture onto the bottom halves of the
buns and top with the remaining halves.
NOTE:
For Sloppy Joes, omit the cabbage and salt.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chow Mien On A Bun
Categories: Ground beef Main dish Meats Vegetables
Servings: 8
1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium
2/3 c Water 2 Tb Cornstarch
3 Tb Soy Sauce 1 Tb Molasses
1/4 ts Ginger 16 oz Bean Sprouts; 1 cn, *
8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; ***
* Bean Sprouts should be rinsed and drained.
** Water Chestnuts should be rinsed, drained and sliced.
*** Hamburger buns should be split and toasted.
--------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce,
molasses and ginger and stir into the meat mixture. Add the bean sprouts
and water chestnuts. Cook, stirring constantly, until the mixture
thickens and boils, about 5 minutes. Serve on the toasted buns and pass
the soy sauce.
NOTE:
For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked
rice or chow mien noodles.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hamburger Pasties
Categories: Cheese Ground beef Main dish Meats Vegetable
Servings: 8
1 lb Ground Beef 1/4 c Onion; Chopped, 1 sm.
8 oz Canned Vegetables; 1 cn, * 1 c Cheese; Shredded, (4 oz), **
1/4 c Catsup 1/2 ts Garlic Salt
1/4 ts Pepper 1 Tb Mustard; Prepared
11 oz Pie Crust Mix Or Sticks; 1Pk
* Vegetables should be drained. You can use either peas or diced
** Use either American or Cheddar cheese.
--------------------------------------------------------------------------
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a
large skillet until the meat is brown. Drain off the excess fat. Remove
from the heat and stir in the remaining ingredients except the pie crust
mix and set aside. Prepare the pastry as for a 2 crust pie as directed on
the package. Divide the pastry into 8 equal parts. Roll each part, on a
lightly floured surface, into a 7-inch circle. On half of the circle,
spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of
the edge. Moisten the edge of the pastry with water and fold over the
meat mixture, sealing the edges with a fork. Place on an ungreased baking
sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can
serve these as sandwiches or, if you prefer, place on a plate and top with
gravy or sauce.
NOTE: You can substitute 1 cup of your favorite cooked vegetable for the
peas or carrots in this recipe.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Basic Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 6
1 lb Ground Beef 1 ea Egg; Large
1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry
1/4 c Milk 3/4 ts Salt
1/8 ts Pepper 1 ts Worcestershire Sauce
Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1
1/2-inch balls. (For ease in shaping the meatball, occasionally wet your
hands with cold water.)
TO COOK IN A SKILLET:
Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium
heat until brown, about 20 minutes. Drain off excess fat.
TO COOK IN THE OVEN:
Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2
X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light
brown, about 20 minutes. Drain off the excess fat.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Saucy Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4
1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,*
1/3 c Milk 1/8 ts Nutmeg
1/2 c Dairy Sour Cream
----------------------------------GARNISH----------------------------------
1 x Parsley; Snipped
* Use the condensed soup without diluting it.
--------------------------------------------------------------------------
Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked
meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
stirring occasionally. Reduce the heat; cover and simmer for 15 minutes.
Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with
the parsley and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sweet And Sour Meatballs
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4
1 x Recipe Basic Meatballs 1 Tb Cornstarch
1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn
1 Tb Soy Sauce 1/3 c Vinegar
1/2 c Green Bell Pepper; *
* Coarsely chop the Green Bell Pepper after seeding it.
--------------------------------------------------------------------------
Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the
cornstarch and sugar in a large skillet. Stir in the pineapple (with the
syrup), soy sauce, and vinegar. Cook, stirring constantly, until the
mixture thickens and boils. Add the cooked meatballs; cover and simmer
for 10 minutes, stirring occasionally. Stir in the green pepper; cover
and simmer until the pepper is crisp-tender, about 5 minutes. Serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pepper Beef Balls
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4
1 x Recipe Of Basic Meatballs; * 1 Tb Margarine Or Butter
1 ea Onion; Sliced, Md 1 1/2 c Water
1 1/2 ts Instant Beef Bouillon 1/2 ts Garlic Salt
1/2 ts Ginger; Ground 3 Tb Soy Sauce
2 ea Green Peppers; Md, ** 2 Tb Cornstarch
2 Tb Water 1 ea Tomato; Lg, ***
* See Recipe 12
** Seed the Medium Green Peppers and cut into strips.
*** Cut the tomato into 8 wedges.
--------------------------------------------------------------------------
Prepare the basic meatballs recipe and set aside. Melt the margarine in a
large skillet. Add the onion and cook and stir until tender. Add the
cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10
minutes, stirring occasionally. Add the green pepper. Mix the cornstarch
with the 2 Tbls of water and add to the sauce mixture. Cook, stirring
carefully, until mixture thickens and boils. Cover and simmer until the
pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat
for about 2 to 3 minutes longer.
NOTE:
Hot cooked rice makes an ideal accompaniment for this zesty dish.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Harvest-Time Meatballs
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4
1 x Recipe Basic Meatballs; * 2 Tb Margarine Or Butter
1/8 ts Instant Minced Garlic; ** 1/2 ts Thyme Leaves
1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, ****
1/2 ts Salt 1/3 c Parmesan Cheese; Grated
2 ea Tomatoes; *****
* See Recipe 12.
** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of
*** Wash and trim the mushrooms and then slice them.
**** Thinly slice the zucchini. There should be about 4 cups of the
***** Cut each tomato into 8 wedges.
--------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Melt the margarine in a large
skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
medium-high heat for about 5 minutes, stirring occasionally. Add the
cooked meatballs; cover and simmer, stirring occasionally, until the
vegetables are tender, about 10 minutes. Sprinkle with the salt and
cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hungarian Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4
1 x Recipe of Basic Meatballs; * 1 Tb Vegetable Oil
2 ea Onions; Md., Thinly Sliced 3/4 c Water
3/4 c Red Wine; Dry, ** 1 ts Caraway Seed
2 ts Paprika 1/2 ts Marjoram Leaves
1/2 ts Salt 1/4 c Water
2 Tb Flour; Unbleached
* See Recipe 12.
** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant
--------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Heat the oil in a large
skillet. Add the onions and cook and stir until they are tender. Add the
cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
marjoram leaves and salt. Heat to boiling then reduce the heat and cover.
Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water
and the flour, stir into the sauce mixture. Heat to boiling, stirring
carefully. Boil and stir for 1 minute.
NOTE:
Serve with either boiled potatoes or noodles for a great main dish.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Meatball Stew
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4
1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, **
2 ea Celery Stalks; *** 3 ea Potatoes; Md, ****
16 oz Stewed Tomatoes; 1 Cn 1 ts Salt
1 ts Instant Beef Bouillon 1/8 ts Pepper
1 ea Bay Leaf 3/4 c Water
* See Recipe 12.
** Carrots should be scraped and cut into 1-inch pieces.
*** Celery should be cut into 1-inch pieces with strings removed.
**** Potatoes should be pared and cut into 1-inch dice.
--------------------------------------------------------------------------
Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess
fat. Add the remaining ingredients and heat to boiling. Reduce the heat,
cover and simmer, stirring occasionally, until the vegetables are tender,
about 40 minutes. Remove the bay leaf and serve.
NOTE:
You can substitute 1 24-oz package of frozen stew vegetables for stew for
the carrots, celery and potatoes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Meatball Stew With Dumplings
Categories: Ground beef Main dish Meats Meatballs Vegetable
Servings: 4
1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; **
1/4 c Dairy Sour Cream 16 oz Vegetables; ***
15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings
-------------------------------EGG DUMPLINGS-------------------------------
2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg.
2 Tb Milk
-----------------------------PARSLEY DUMPLINGS-----------------------------
2 c Biscuit Baking Mix; Bisquick 2 Tb Parsley Flakes
2/3 c Milk
* See Recipe 12
** Use the condensed soup undiluted.
*** Use 1 can of peas, cut green beans, or sliced carrots.
--------------------------------------------------------------------------
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid)
and potatoes, heat to boiling, stirring occasionally. Prepare the
dumplings. Drop the dough by TBLS onto the boiling stew. simmer
uncovered for about 10 minutes. Cover and simmer another 10 minutes
longer. Serve.
EGG DUMPLINGS:
Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS:
Mix all the ingredients together until a soft dough forms.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Porcupines
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4
1 lb Ground Beef 1/2 c Rice; Regular, Uncooked
1/2 c Water 1/4 c Onion; Chopped, 1 Sm.
1 ts Salt 1/2 ts Celery Salt
1/8 ts Garlic Powder 1/8 ts Pepper
15 oz Tomato Sauce; 1 Cn. 1 c Water
2 ts Worcestershire Sauce
Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape
the mixture by TBLS into 1 1/2-inch balls.
TO COOK IN A SKILLET:
Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over
medium heat until brown. Add remaining ingredients and heat to boiling.
Reduce the heat, cover and simmer for about 45 minutes.
TO COOK IN THE OVEN:
Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix
the remaining ingredients and pour over the meatballs. Cover and bake in a
350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes
longer.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sauerbraten Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4
1 ea Recipe of Basic Meatballs; * 1 Tb Brown Sugar
1 ts Instant Beef Bouillon 1/4 ts Cloves; Ground
1/8 ts Pepper 1 ea Bay Leaf
1/4 c Vinegar 1/3 c Raisins; Optional
6 ea Gingersnaps; **
* See Recipe 12.
** Break the gingersnaps into small pieces.
--------------------------------------------------------------------------
Prepare the basic meatball recipe. Combine the cooked meatballs and the
remaining ingredients in a large skillet. Heat to boiling, stirring
occasionally, then reduce the heat. Cover and simmer about 20 minutes,
stirring occasionally. Remove the bay leaf and serve over mashed
potatoes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Wine Marinated Kabobs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4
1 lb Ground Beef 1/2 lb Fresh Large Mushrooms; *
1/4 c Salad Oil 1/2 c Burgundy Or Other Red Wine
1 ts Marjoram Leaves 1/2 ts Salt
1/8 ts Instant Minced Garlic 1 ts Worstershire Sauce
2 Tb Catsup
* Mushrooms should be washed and trimmed.
--------------------------------------------------------------------------
Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic
bag. Add the mushrooms. Mix the remaining ingredients together and pour
over the meatballs and mushrooms. Cover and refrigerate for at least 8
hours, turning the meatballs and mushrooms occasionally. On each of 4
12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven
control to broil and/or 550 degrees F. Broil kabobs 4-inches from the
heat to the desired doneness, about 15 to 20 minutes. Brush occasionally
with the remaining marinade and gently push with a fork to turn.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sweet-Sour Kabobs
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 6
1 1/2 lb Ground Beef 1 Tb Soy Sauce
14 1/2 oz Pineapple; Sliced, 1 Cn 2 Tb Brown Sugar
2 Tb Vinegar 2 Tb Soy Sauce
2 Tb Cornstarch 4 ea Green Onions; *
1 ea Green Pepper; Sm., ** 12 ea Cherry Tomatoes
* Cut the green onions into 2-inch pieces.
** Cut the green pepper into 1-inch pieces after seeding.
--------------------------------------------------------------------------
Drain the pineapple slices and reserve the syrup for later use in the
recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into
36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix
the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy
sauce until the sugar is dissolved. Pour over the meatballs and
refrigerate for at least 3 hours. Drain the marinade from the meatballs
into a small saucepan, stir in the cornstarch. Cook, stirring constantly,
until the mixture thickens and boils. Boil and stir for 1 minute. Remove
the sauce from the heat and set aside. Cut the pineapple slices into
quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with
pineapple and vegetables. Brush the kabobs with part of the sauce. Set
the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches
from the heat to the desired doneness, about 15 to 20 minutes. Brush
occasionally with the sauce and gently push with a fork to turn.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Batter-Dipped Fondue Meatballs
Categories: Appetizers Ground beef Meatballs Meats
Servings: 12
1 1/2 lb Ground Chuck 1 ea Egg; Large
1/4 c Bread Crumbs; Dry 2 Tb Beer Or Apple Juice
1 ts Garlic Salt 2 c Salad Oil
1/2 c Butter;Do NOT UseMargarine,*
-------------------------------FROTHY BATTER-------------------------------
1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice
1 ea Egg; Lg
-------------------------------MUSTARD SAUCE-------------------------------
1/2 c Mayonnaise Or Salad Dressing 2 Tb Mustard; Prepared
1 Tb Onion; Finely Chopped
-----------------------------HORSERADISH SAUCE-----------------------------
1/2 c Dairy Sour Cream 1 Tb Horseradish
1/8 ts Worcestershire Sauce
* NOTE: You can omit the butter and increase the salad oil to 2 1/2
--------------------------------------------------------------------------
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture
into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter
in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue
fork, dip into the batter and cook in the hot oil to the desired doneness,
about 2 minutes. Serve with both sauces.
NOTE: These meatballs can also be cooked without the batter.
FROTHY BATTER:
Mix all of the ingredients with a fork. (Batter will be slightly lumpy.)
MUSTARD SAUCE AND HORSERADISH SAUCE:
Mix all the ingredients together and refrigerate until serving time.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Party Pleaser Meatballs
Categories: Appetizers Ground beef Meatballs Meats Sauce
Servings: 12
1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked
1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; **
1/4 c Dry Red Wine OR Orange Juice 2 ts Mustard; Dry
* See Recipe 12.
** Use a chopped chutney or chutney sauce.
--------------------------------------------------------------------------
Prepare the basic meatballs except -- add coconut before mixing the
ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400
degrees F. for about 15 minutes. Drain off the excess fat. In a large
skillet, heat the remaining ingredients to boiling. Add the meatballs,
cover and simmer, stirring occasionally, until the sauce thickens and
meatballs are glazed, about 20 minutes. Serve with wooden or plastic
picks.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hamburger Stroganoff
Categories: Hamburger Main dish Meats Vegetables
Servings: 4
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1 ea Clove Garlic; Minced 1 ts Beef Bouillon; Instant
3/4 ts Salt 1/4 ts Pepper
4 oz Mushroom Stem/Pieces;Drained 1 c Water
1 c Dairy Sour Cream 2 c Noodles Or Rice; Cooked, Hot
3 tb Unbleached Flour
Cook and stir the meat, onion, and garlic in a large skillet until the
meat is brown. Drain off the excess fat. Mix in the flour, bouillon,
salt, pepper and the can of mushroom stems and pieces. Stir in the water
and heat to boiling, reduce the heat and simmer, covered, for 10 minutes.
Stir in the sour cream and heat until just hot. Serve over the noodles or
rice, if desired, and garnish with chopped parsley, if you wish.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Skillet Goulash
Categories: Hamburger Main dish Meats Stews Vegetable
Servings: 4
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
16 oz Tomatoes; 1 Cn 1/2 c Celery; Chopped
1/2 c Water 1 1/2 ts Salt
1/4 ts Pepper 1/8 ts Basil Leaves
1/8 ts Marjoram Leaves 1 1/2 c Fine Noodles; Uncooked, 3 Oz
Cook and stir the meat and the onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the tomatoes (with the liquid)
and remaining ingredients, stirring to break up the tomatoes. Heat to
boiling, then reduce the heat and simmer, covered, stirring occasionally,
until the noodles are tender, about 20 minutes. A small amount of water
can be added if necessary. Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: All-American Hot Dish
Categories: Hamburger Main dish Meats Vegetables Chees
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
8 oz Whole Kernel Corn, 1 Cn 8 oz Tomato Sauce; 1 Cn
1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, Abt 2 C
2 c Water 1 ts Oregano Leaves
1/2 ts Salt 1/4 ts Pepper
1 c Cheddar Cheese; Shredded
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest
of the ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, uncovered,
stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a
375 degree F. oven for 30 minutes, stirring occasionally. Uncover and
bake until the mixture thickens, about 15 minutes. Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Creamy Beef-Noodle Combo
Categories: Hamburger Main dish Meats Soups Vegetable
Servings: 5
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
4 oz Mushroom Stem/Pieces; 1 cn 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 c Celery; Sliced, 2 Stalks 1/2 c Green Bell Pepper; Chopped
1/4 c Pimento; Sliced 1 c Milk
1 ts Salt 4 oz Noodles; Uncooked, Abt 2 C
1 tb Worcestershire Sauce
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces
and the remaining ingredients. Heat to boiling then reduce the heat and
simmer, covered, stirring occasionally, until the noodles are tender,
about 25 minutes. A small amount of water can be added if necessary.
Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Double Cheese Hamburger Casserole
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 5
4 oz Noodles; Uncooked, Abt 2 C 1 lb Lean Ground Beef
1/3 c Onion; Chopped 1/4 c Celery Chopped
8 oz Tomato Sauce; 1 Cn 1 ts Salt
3 oz Cream Cheese; Softened, 1 Pk 1/2 c Cottage Cheese; Creamed
1/4 c Dairy Sour Cream 1 ea Tomato; Md., Optional
Cook the noodles as directed on the package and then drain. While the
noodles are cooking, cook and stir the meat, the onion and the celery in a
large skillet until the meat is brown. Drain off the excess fat. Stir in
the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
cream.
TO COOK IN A SKILLET:
Heat the mixture to boiling, then reduce the heat and simmer, uncovered,
for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato
into thin slices and arrange on the meat mixture. Cover and let sit for
about 5 minutes or until the tomato slices are warmed.
TO COOK IN THE OVEN:
Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato
into thin slices and arrange on the meat mixture. Cover and bake in a 350
degree F. oven until hot, about 30 minutes. Serve immediately.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Manicotti
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded
1 ea Egg; Lg 1/2 c Milk
1 ts Salt 1/4 ts Pepper
-----------------------------------PASTA-----------------------------------
8 oz Manicotti Shells; 1 Pk
--------------------------------TOMATO SAUCE--------------------------------
4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn
12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm
1 ea Clove Garlic; Minced 4 c Water
1/2 ts Sugar 1/2 ts Salt
1/8 ts Pepper 1/3 c Parmesan Cheese; Grated
1 tb Parsley; Snipped
1 tb Italian Seasoning
Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling. Fill the uncooked
manicotti shells, packing the filling into both ends. Place the shells in
an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees
F. Heat the undrained mushrooms and the remaining ingredients for the
Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the
sauce over the filled shells. Cover the pan with aluminum foil and bake
until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the
cheese and cool 5 to 10 minutes before serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mexican Fiesta Casserole
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6
1 lb Lean Ground Beef 1 x Salt & Pepper; To Taste
4 oz Cheddar Cheese; Shredded,1 C 1 c Dairy Sour Cream
2/3 c Mayonnaise Or Salad Dressing 2 c Bisquick Baking Mix
1/2 c Water 1 x Tomatoes; Thinly Sliced, *
3/4 c Green Bell Pepper; Chopped 1 x Paprika; Optional
2 tb Onion; Finely Chopped
* Use 2 or 3 ripe tomatoes or to taste.
--------------------------------------------------------------------------
Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Season the meat with the salt and
pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion
and set this mixture aside. Stir the baking mix and water together until
a soft dough forms. With floured fingers, pat the dough in a greased
baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of
the pan. Layer the meat, tomato slices, and green pepper onto the dough.
Spoon the sour cream mixture over the top and sprinkle with the paprika,
if used. Bake uncovered until the edges of the dough are light brown, 25
to 30 minutes. Cool 5 minutes and then cut into squares.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Company Beef Oriental
Categories: Fruits Hamburger Main dish Meats Vegetable
Servings: 6
1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md
1 ea Clove Garlic; Minced 1/4 c Soy Sauce
1 ts Beef Bouillon; Instant 3/4 c Water
6 oz Frozen Chinese Pea Pods, 1Pk 5 oz Water Chestnuts; *
5 oz Bamboo Shoots; Drained, 1 Cn 11 oz Mandarin Orange Segments; **
2 tb Cornstarch
1 tb Molasses
* Use 1 5-oz can of water chestnuts that have been drained and sliced.
** Drain the can of Orange Segments, but reserve the syrup for the
--------------------------------------------------------------------------
Cook and stir the meat, onion and garlic in a large skillet until the meat
is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and
molasses and stir this mixture into the meat mixture. Stir in the
bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
mandarin orange syrup and heat to boiling. Reduce the heat and simmer,
covered, for about 10 minutes, stirring occasionally. Stir in the orange
segments, recover and heat for about 2 minutes. Serve over cooked rice
with additional soy sauce.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Safari Supper
Categories: Fruits Hamburger Main dish Meats Vegetable
Servings: 8
1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md
1 c Regular Rice; Uncooked 2 1/2 c Water
2 ts Chicken Bouillon; Instant 1 ts Curry Powder
1/2 ts Salt 1/4 ts Ginger
1/4 ts Cinnamon 1/2 c Raisins
3 tb Peanut Butter; Chunky
1 tb Honey
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is brown. Drain off the excess fat. Stir in the
remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling, then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 35 minutes. (A
small amount of water can be added if necessary.)
TO COOK IN THE OVEN:
Turn the mixture into an ungreased 2-quart casserole. Cover and bake at
350 degrees F., stirring occasionally, until the rice is tender, about 50
to 60 minutes. (A small amount of water can be added if necessary.)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hearty Beef Supper
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 7
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 c Cracked Wheat; Uncooked 2 c Tomato; Fresh, Chopped, 2 Md
2 c Water 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1/2 ts Oregano Leaves
1/4 ts Minced Garlic; Instant 1/4 ts Pepper
1/2 c Parmesan Cheese; Grated
3 tb Parsley; Snipped
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients
except the grated Parmesan Cheese. Heat to boiling then reduce the heat
and simmer, covered, stirring occasionally, until the wheat is tender,
about 30 minutes. (A small amount of water can be added if necessary.)
Stir in the cheese and garnish with additional snipped parsley and/or
Parmesan Cheese.
NOTE:
The nutlike texture of cracked wheat reminds one of brown rice, in fact,
it is cooked and used in the same way.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Spanish Rice With Beef
Categories: Hamburger Main dish Meats Vegetables
Servings: 6
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Rice; Regular, Uncooked 2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Cn 5 ea Bacon Slices; Crisp,Crumbled
2 c Water 1 ts Chili Powder
1/2 ts Oregano Leaves 1 1/4 ts Salt
1/8 ts Pepper
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 30 minutes. (A
small amount of water can be added if necessary.)
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake at
375 degrees F, stirring occasionally, until the rice is tender, about 45
minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: South Seas Combo
Categories: Fruits Hamburger Main dish Meats Vegetable
Servings: 8
2 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 c Celery; Sliced 2 1/2 c Apple;Pared,Coarsely Chopped
1 x Curry Powder; To Taste,2-3ts 2 ts Beef Bouillon; Instant
1 c Water 4 oz Mushroom Stems & Pieces; *
2 ea Bananas; Peeled And Sliced 4 c Rice; Hot, Cooked
2 tb Unbleached Flour
2 tb Sherry; Optional
* Use 1 4-oz can of mushroom stems and pieces that has been drained.
--------------------------------------------------------------------------
Cook and stir the meat and onion in a large skillet until the onion is
tender and the meat is browned. Drain off the excess fat. Stir in the
celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
stirring occasionally. Stir in the remaining ingredients except the
bananas and rice and heat to boiling. Reduce the heat and simmer,
uncovered about 30 minutes, stirring occasionally. Stir in the bananas
then recover and cook over low heat for 5 minutes. Serve over the rice.
If you wish you can garnish the dish with crisply fried bacon or chopped
peanuts when you serve it.
NOTE:
You can substitute 1 13 1/2 oz can of pineapple chunks, that has been
drained, for the sliced bananas.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Curry Delight
Categories: Fruits Hamburger Main dish Meats Vegetable
Servings: 7
2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
16 oz Tomatoes; 1 Cn 1 1/4 c Apple; Cored, Chopped
1 x Curry Powder; 1 to 1 1/2 Tb 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1 c Rice; Regular, Uncooked
2 1/2 c Water
----------------------------------GARNISH----------------------------------
1 x Peanuts; Chopped
2 tb Coconut; Optional
2 tb Raisins
1 tb Chutney; Chopped
Cook and stir the meat and onion in a Dutch oven until the meat is brown.
Drain off the excess fat. Stir in the UNDRAINED tomatoes and the
remaining ingredients except the peanuts, breaking up the tomatoes when
you add them.
TO COOK THE DUTCH OVEN:
Heat the mixture to boiling then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 30 to 45 minutes.
(A small amount of water can be added if necessary.) Garnish with the
chopped peanuts just before serving.
TO COOK IN THE OVEN:
Turn the mixture into an ungreased 3-quart casserole. Cover and bake at
350 degrees F., stirring occasionally, until the rice is tender, about 45
to 55 minutes. Garnish with the chopped peanuts just before serving.
-----------------------------------------------------------------------------