home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
MMDEC92B.ZIP
/
MMDEC90B
Wrap
Text File
|
1990-12-06
|
23KB
|
423 lines
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: American Heart Association Herb Mix
Categories: Gifts Cajun
Servings: 12
1 T Garlic powder 1 t Ground basil
1 t Ground thyme 1 t Ground parsley
1 t Ground savory 1 t Ground mace
1 t Ground sage 1 t Onion powder
1 t Ground black pepper 1/2 t Cayenne pepper
Mix all spices and herbs in a spice shaker or bottle.Makes about 1/4
cup.Give in spice shaker or bottles tied with ribbons.A great stocking
stuffer.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hot Spiced Oil
Categories: Sauces
Servings: 12
1 ea Strip orange peel 2 ea Dried long red chiles
2 ea Bay leaves 6 ea Allspice berries
12 ea Peppercorns 1 x Olive oil to cover (8 oz.)
Place the ingredients in a decorative 10 ounce bottle.Close the bottle
tightly,and let the ingredients steep for at least 2 weeks,shaking the
bottle occasionally.When you are done steeping the ingredients,you can
either leave all ingredients in the bottle or you can decant the oil into
another container.Makes about 1 cup.Oil can be used to perk up any number
of foods including soups,stews,salads,sauteed vegetables.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Elegant Chicken Cordon Blue
Categories: Main dish Poultry Cheese
Servings: 4
2 ea Chicken breast,boned,skinned 1 1/2 c Swiss cheese,shredded
4 ea Boiled ham slices 1 T Butter,melted
1/4 c Seasoned dry bread crumbs 2 c Green noodles,cooked,drained
Flatten each chicken breast to about 6 x 4".Top each with one slice ham
and 2 tablespoons cheeses.Roll up,starting at narrow end;secure with
wooden picks.Brush with margarine;coat with crumbs.Place in a 10 x 6"
baking dish.Bake @ 350 degrees for 45 minutes.Sprinkle with remaining
cheese;continue baking until cheese is melted.Remove wooden picks.Serve
over hot noodles.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Parmesan Party Rounds
Categories: Appetizers Cheese
Servings: 24
3/4 c Shredded Parmesan cheese 3/4 c Mayonnaise
15 oz Can artichoke hearts,chopped 1/3 c Chopped pimento
2 ea Egg whites 24 ea Thin French bread slices
In a bowl,combine mayonnaise,artichoke hearts,Parmesan cheese and
pimento.In another bowl,beat egg whites until stiff but not dry.Fold egg
whites into cheese mixture;spoon onto bread slices.Place on baking sheet
and broil 4 minutes or until golden brown.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cheddar Herb Snack Bread
Categories: Breads Cheese Appetizers
Servings: 20
4 c All-purpose flour 2 pk Active dry yeast
2 t Italian herb seasoning 1 1/2 t Salt
1 ea Clove garlic,minced 1 1/2 c Hot water 120 to 130 degree
2 ea Eggs 8 oz Shredded Cheddar cheese
4 oz Diced green chilies,drained 2 oz Jar sliced pimentos,drained
In a large bowl,combine 2 cups flour,undissolved yeast,herb
seasoning,salt and garlic.Stir hot water into dry ingredients.Beat 2
minutes at medium speed of an electric mixer,scraping bowl
occasionally.Add eggs and 1/2 cup flour,beat 2 minutes at high
speed,scraping bowl occasionally.With spoon,stir in 1 cup cheese and
enough additional flour to make a soft dough.Cover;let rest 20
minutes.Stir dough.With back of large metal spoon or lightly oiled
hands,spread dough in a greased 15 1/2 x 10 x 12" jelly roll pan.Sprinkle
with remaining cheese.Top with chilies and pimentos.Cover;let rise in warm
draft free place until light and puffy,about 20 minutes.Bake @ 400 degrees
for about 20 minutes or until golden brown.Serve warm.Cut into strips or
squares.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Triple Good Bars
Categories: Bar cookies Fruits
Servings: 1
2 c Raisins 14 oz Can condensed milk
1 T Grated lemon peel 1 T Lemon juice
1 c Butter (2 sticks),softened 1 1/3 c Firm packed brown sugar
1 1/2 t Vanilla extract 2 1/2 c Uncooked oats
1 c All-purpose flour 1 1/2 c Chopped walnuts
1/2 t Baking soda 1/4 t Salt,optional
Heat oven to 375 degrees.Grease a 13 x 9" baking pan.In a medium
saucepan,combine first 4 ingredients.Cook over medium heat,stirring
constantly,just until mixture begins to bubble.Remove from heat;cool
slightly;set aside.
Beat butter,sugar and vanilla extract until fluffy.Add remaining
ingredients;blend until evenly mixed and crumbly.Reserve 2 cups.Press
remaining mixture onto bottom of prepared pan.Spread raisin mixture to
within 1/2" of edge.Sprinkle with remaining oat mixture;pat lightly.Bake
25 to 30 minutes or until golden brown.Cool completely.Cut into 1 x 2"
bars.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Starlight Mint Surprise Cookies
Categories: Cookies
Servings: 72
1 c Sugar 1/2 c Packed brown sugar
3/4 c Butter or margarine,softened 2 T Water
2 ea Eggs 1 t Vanilla extract
3 c All-purpose flour 1 t Baking soda
1/2 t Salt 2 ea 6 oz.chocolate mint wafers
60 ea Walnuts halved
In a large bowl,blend sugars,margarine,water,vanilla and eggs until well
mixed.Lightly,spoon flour into measuring cup;level off.In a medium
bowl,combine flour,baking soda and salt;mix well.Add sugar mixture;mix at
low speed until well blended.Cover;refrigerate at least 2 hours for easier
handling.
Heat oven to 375 degrees.Using about 1 tablespoon dough,press around
each candy wafer to cover completely.Place 2" apart on ungreased cookie
sheets.Top each with walnut half.Bake @ 375 degrees for 7 to 9 minutes or
until golden brown.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tunnel of Fudge Cake
Categories: Cakes
Servings: 16
------------------------------------CAKE------------------------------------
1 3/4 c Sugar 1 3/4 c Margarine or butter,softened
6 ea Eggs 2 c Powdered sugar
2 1/4 c All-purpose flour 3/4 c Unsweetened cocoa
2 c Chopped walnuts
-----------------------------------GLAZE-----------------------------------
3/4 c Powdered sugar 1/4 c Unsweetened cocoa
2 T Milk
Heat oven to 350 degrees.Grease and flour 12 cup Bundt or 10" tube
pan.In a large bowl,combine sugar and butter;beat until light and
fluffy.Add eggs,1 at a time,beating well after each addition.Gradually,add
2 cups powdered sugar;blend well.Light spoon flour into measuring
cup;level off.By hand,stir in flour and remaining cake ingredients until
well blended.Spoon batter into greased and floured pan;spread evenly.Bake
@ 350 degrees for 58 to 62 minutes.Cool upright in pan on wire rack 1
hour;invert onto serving plate.Cool completely.
In a small bowl,blend 3/4 cup powdered sugar,1/3 cup cocoa and enough
milk for desired drizzling consistency.Spoon over top of cake,allowing
some to run down sides.Store cake tightly covered.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Michael's French Quarter Toast
Categories: Breads Breakfast Main dish Eggs
Servings: 4
4 ea Eggs 1/2 c Sugar
1/2 t Vanilla extract 1/2 t Cinnamon,ground
1/8 t Nutmeg,ground 1/8 t Baking soda
1/2 c Evaporated milk,undiluted 1 T Vegetable oil
3 c Corn flakes,crushed 1 ea Loaf thick sliced bread,1/2"
Cut bread into 1/2" thick slices and set aside.Allow slices to dry.Blend
all ingredients,except corn flakes,well.Before dipping each slice rapidly
on both sides,stir ingredients to keep spices blended.After dipping into
egg mix,coat on both sides with corn flakes.Place on ungreased cookie
sheets.Bake @ 375 degrees for about 15 minutes or until golden brown.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: King's Hawaiian Party Dip
Categories: Appetizers Seafood Vegetables
Servings: 24
1 pk Leek soup mix 1 c Mayonnaise
8 oz Can chopped clams or crab 1 ds Worcestershire sauce
1 pk Frozen chopped spinach
Blend all ingredients at least 8 hours before serving or night before
serving to allow flavors to blend.Slice top off King's Hawaiian
Bread.Hollow out the inside,leaving a 1/4" thick shell.Cut the excess
bread into 2" cubes.Fill shell with dip mix;cover with bread top.Use bread
cubes and assorted vegetables for dipping.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cherry Cookies
Categories: Cookies Fruits
Servings: 60
2 1/4 c All-purpose flour 1/2 t Salt
2 t Baking powder 3/4 c Butter or margarine,softened
1 c Sugar 2 ea Eggs
2 T Milk 1 t Vanilla extract
1 c Chopped nuts 1 c Fine cut pitted dates
1/3 c Chopped maraschino cherries 2 2/3 c Crushed corn flakes
15 ea Maraschino cherries,quarter
Stir together flour,salt and baking powder;set aside.In a large mixing
bowl,beat butter and sugar until light and fluffy.Add eggs;beat well.Stir
in milk and vanilla extract.Add flour mixture;thoroughly combine.Stir in
nuts,dates and 1/3 cup chopped cherries.
Portion dough using a level measuring tablespoon.Shape into balls.Roll
in crushed corn flakes.Place about 2" apart on greased baking sheets.Top
each cookie with a cherry quarter.Bake in a 375 degree oven about 10
minutes or until lightly browned.Remove immediately from baking sheets and
cool on wire racks.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Vanilla Taffy
Categories: Candies
Servings: 24
1 c Sugar 3/4 c Light corn syrup
1/2 c Water 1/4 t Cream of tartar
1 T Butter 1 t Vanilla extract
Place sugar,corn syrup,water and cream of tartar in a saucepan;bring to
a boil over medium heat,stirring constantly,until sugar dissolves.Cook
without stirring to 266 degrees or until a small amount of the mixture
forms a hard ball when dropped into cold water.
Remove from heat and stir in butter and vanilla extract.Pour into an 8"
square pan that has been generously greased.When candy is cool enough to
handle,pull it with your fingers until it has a smooth shiny finish and is
a creamy white color.Pull into strips 3/4" in diameter.Cut into pieces
with scissors and wrap in waxed paper.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Herb Popovers
Categories: Breads
Servings: 8
1 c All-purpose flour 1 c Milk
1/2 t Salt 1/2 t Dried thyme leaves
2 ea Eggs 1 T Butter,melted
Heat oven to 450 degrees.In a large mixer bowl,combine flour,milk,salt
and thyme.Beat at medium speed,scraping the bowl often,until smooth,1 1/2
to 2 minutes.Add eggs and melted butter;beat until well mixed,1 to 1 1/2
minutes.Pour into 8 greased cups of popover pan or 8 (6 oz.) custard cups
to 3/4 full.Bake 20 minutes;reduce heat to 350 degrees.Continue baking for
7 to 10 minutes until well browned.Prick popovers with a fork;continue
baking for 3 to 5 minutes to dry out.Serve hot with butter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Fettuccine with Vegetables
Categories: Main dish Vegetables
Servings: 6
2 qt Water 6 oz Uncooked dried fettuccine
2 c Diagonally sliced carrots 2 c Broccoli flowerets
1/3 c Butter 2 T All-purpose flour
1/2 t Salt 1/2 t Nutmeg
1 c Milk 1/4 c Fresh grated Parmesan cheese
In a 4 quart saucepan,bring 2 quarts of water to a full boil.Add
fettuccine and carrots;cook over medium heat for 6 minutes.Add
broccoli;continue cooking until vegetables are tender crisp,4 to 5
minutes.Drain.Rinse with hot water;set aside.In the same saucepan,melt
butter;stir in flour,salt and nutmeg.Cook over medium heat stirring
constantly until smooth and bubbly.Stir in milk.Continue cooking stirring
constantly until sauce comes to a full boil,8 to 10 minutes.Boil 1
minute.Stir in fettuccine mixture.Reduce heat to low;continue cooking
until heated through,3 to 4 minutes.To serve,sprinkle with Parmesan
cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Holiday Cherry Cheese Bars
Categories: Bar cookies
Servings: 36
-----------------------------------CRUST-----------------------------------
1 c Walnut pieces,divided 1 1/4 c All-purpose flour
1/2 c Firm packed brown sugar 1/2 c Butter flavor shortening
1/2 c Flake coconut
----------------------------------FILLING----------------------------------
2 pk 8 oz. cream cheese,softened 2/3 c Granulated sugar
2 ea Eggs 2 t Vanilla extract
21 oz Can cherry pie filling
Heat oven to 350 degrees.Grease a 13 x 9 x 2" pan with butter flavored
shortening.Set aside.Chop 1/2 cup nuts,coarsely,for topping.Set aside.Chop
remaining 1/2 cup finely.For Crust,Combine flour and brown sugar.Cut in
butter flavored shortening until crumbs form.Add 1/2 cup finely chopped
nuts and coconut.Mix well.Remove 1/2 cup;set aside.Press remaining crumbs
in the bottom of pan.Bake @ 350 degrees for 12 to 15 minutes,until edges
are lightly browned.
For filling:beat cream cheese,granulated sugar,eggs and vanilla in a
small bowl at medium speed of electric mixer until smooth.Spread over
baked crust.Return to oven.Bake 15 minutes longer.
Spread over hot baked crust.Return to oven.Bake 15 minutes longer.Spread
cherry pie filling over cheese layer.Combine reserved chopped nuts and
reserved crumbs.Sprinkle evenly over cherries.Return to oven.Bake 15
minutes longer.Cool.Refrigerate several hours.Cut into bars,2 x 1 1/2"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Baked Marinated Onions
Categories: Sandwiches Vegetables Side dish
Servings: 8
2 ea Sweet Spanish onions,10 oz. 3/4 c Vegetable oil
1/3 c White wine vinegar 1 1/2 t Italian herbs
1/4 t Sugar 1/4 t Salt
1/8 t Black pepper 1 x Chopped parsley
Peel onions.Cut,crosswise,into 1/2" thick slices.Arrange slices in a
single layer in a shallow baking dish.Combine remaining ingredients,except
parsley,and blend well.Pour over onions.Let stand at room temperature for
1 to 2 hours or overnight.Pour off marinade and reserve.Cover onions and
bake @ 350 degrees for 30 minutes.Uncover,and bake 10 to 15 minutes longer
or until onions are tender.Sprinkle with parsley.Serve hot over
hamburgers.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Quick Onion Rings
Categories: Vegetables Side dish
Servings: 2
1 ea Medium Spanish onion 3 T Vegetable oil
2 T Flour 1 x Salt
Peel and cut onion into 1/4" thick slices.Separate into rings.Toss with
flour.Stir fry in vegetable oil over moderately high heat for 3 to 5
minutes or until crisp and browned.Serve sprinkled with salt.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Onion Knockwurst Saute
Categories: Main dish Meats German Vegetables
Servings: 6
2 ea Medium Spanish onions 6 T Vegetable oil
1/4 c Chopped parsley 6 ea Knockwurst,1 1/2 pounds
1 x Flour
Peel onions and cut into thin slices to measure about 4 cups.Heat 3
tablespoons oil in a large skillet.Stir in onions and parsley.Saute over
medium heat until golden brown.Meanwhile,halve sausages,lengthwise,and
score,crosswise,in 2 places.Dip cut sides in flour.Push onions to one side
of skillet.Pour in remaining 3 tablespoons of oil.Add sausages.Fry until
sausages are crisp and browned.
-----------------------------------------------------------------------------