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Shareware 1 2 the Maxx
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COOKING
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MMCONDMT.ZIP
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CONDMENT
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1990-04-15
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: LD's Homade Mayonnaise
Categories: Condiments
Servings: 4
2 ea Large Eggs
1 t Dry Mustard
4 T Apple Cider Vinegar
1 T Seasoning Salt
1 1/2 c Vegetable Oil
Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very
slowly (steady flow) while blender continues to run. Might need to stir
toward end of adding oil.
Makes 1 Pint
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lone Star Steak Sauce
Categories: Condiments
Servings: 4
1/2 c Butter
2 T Worcestershire Sauce
3/4 t Black Pepper
2 ea Drops Tabasco
1/2 c Lemon Juice
1 ea Sm. Clove Garlic, Minced
1/2 t Dry Mustard
1 x Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be
added. Serve with Steak Salt.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Jim Echols' Cajun Spice
Categories: Creole Condiments
Servings: 6
1 T Paprika
1 t Salt
1 t Onion powder
1 t Cayenne powder
1 t Garlic powder
1 t Crushed chilies
1 t Ginger powder
3/4 t White pepper
3/4 t Black pepper
1/2 t Thyme
1/2 t Oregano
Mix all ingredients together in a small bowl. Store in an
airtight container.
Terry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other
guides to use in preparing blackened (cajun) trout. -- A special
surprise for guests at shore lunches. Also try it in hamburgers,
on sauteed chicken or turkey, and on popcorn.
From Calgary Herald, by Terry Bullick (89.05.03)
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Creole Seasoning
Categories: Creole Condiments
Servings: 1
2 T Oregano
1/8 c Salt
5 ea Cloves garlic, (see note)
1/4 c Fresh ground black pepper
1/3 c Cayenne pepper
2 T Thyme
1/3 c Paprika
NOTE: Crush garlic cloves in 1 tablespoon salt.
Combine all the ingredients and stir to mix thoroughly. Pour
into a large glass jar.
From Nathalie Dupree's "New Southern Cooking"
In a recent experiment I added 1/3 cup white pepper to this
recipe. I liked the addition. It seemed to give a rounder
flavor.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mustard Sauce
Categories: Sauces Condiments
Servings: 20
1 c Brown Sugar
1/2 inegar
1/2 c Water
1/2 ry mustard (= 2 oz can)
1 t Flour
2 a ggs (beaten)
Combine all ingredients bring to boil..reduce temp to simmer til thick..
at this time you can add sliced hot dogs or those cute party sausages..
This sauce is great for party's... Place in fondue or crock pot to keep
warm.. put some cheese squares along side as they are delicious dipped in
this tangy sauce also..
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